In the Middle of Hallween Madness

I am up to my elbows in Hallween Madness! Today is the last day of school for the week and the demands are ON! Prepared, as always, I donned one of my many aprons and got to work.

For Adam's class I get to do an ice cream demonstration, we will make vanilla. When that is done they get to have some Pumpkin Ice Cream that I made ahead of time. Then they get to top it off with some graham crackers, mini-chocolate chips and some whip cream. I think that will be a great way to start of the Pumpkin Unit they started at the beginning of the week.

Trevor's class is having a Party and I get to help out. Me and another mom are putting on the party. We have decided to do bobbing for do-nuts, spider pops, word search/cross word puzzle, and ring toss.....on a pumpkin of course. It will be fun. Oh, and I get to bring in some pumpkin cupcakes! What better Fall treat is there?

I can't honestly say what Luke's class is doing, but I do know they requested candy corn, popcorn, and parent volunteers. I am anxiously awaiting to hear about his activities. Like I said....I. HAVE. NO. IDEA. what they are up to.

Along with all this..............the entire 2nd grade class has to bring in baked goods for a Bake Sale. The kids are trying to raise some money to go towards a butterfly sanctuary that gets funding from the state. California is in dire straits and is making cuts all over the place. This particular program is in danger of being shut down. Our kids go to this place to see, first hand, the stages of the Monarch Butterfly. If it is closed we won't have this amazing experience. So, wanna buy a brownie bite?

You wanna try to make the ice cream at home? Here is the recipe:

1 3/4 c. pumpkin puree
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2 c. heavy whipping cream

If you don't have an ice cream maker go HERE.

In a large bowl mix pumpkin puree, brown sugar, and spices.
Stir in heavy whipping cream.
Chill in fridge for at least 30 minutes.
Pour into ice cream maker and mix about 25-30 minutes or according to manufacturer's instructions.

Enjoy!

Free For All Friday - Can you say Pumpkin?

Since Julia is out of town on business, I get to honor you Apron Addicts with my presence,again. We are going to call today a "Free for all Friday," and I am going to give you a recipe that my boys love, love, love.

Today's recipe is for Pumpkin Cupcakes. By the way, this is where you are supposed to say, "Ohhhhhh," with your eyebrows all raised up.

Yes, I go through the painstaking and time consuming process of canning my own pumpkins fresh from my garden, so you won't see any store bought cans of pumpkin in my house. For us the process of making said cupcakes begins now with a seed in the ground and we wait patiently until we are able to harvest them for canning. Okay enough of that, lets get right to the recipe.

Here are the ingredients for you to visualize:


From The Kitchen Of: Suzi the Baking Queen

Ingredients:
2 cups all purpose flour
1 ½ cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
4 beaten eggs
1-16 ounce can pumpkin
1 cup cooking oil

Instructions: Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in eggs, pumpkin, and cooking oil till thoroughly combined. Line cupcake tin with baking cups and fill 2/3 of the way. Bake at 350 for 25-30 minutes or till a toothpick inserted comes out clean. Cool on wire rack. Frost with cream cheese frosting. Makes approximately 24 cupcakes.

AND MOST IMPORTANTLY: Cream Cheese Frosting

Ingredients:
2-3 ounce packages cream cheese
½ cup softened margarine or butter
2 tsp. vanilla
4 ½ to 4 ¾ cup sifted powdered sugar

Instructions: In bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powder to make frosting spread consistency.