Well, I had a really nice weekend. Friday night was relaxing; I enjoyed my chili and a Boulevard wheat beer while reading Martha Stewart's Thanksgiving magazine. That's right folks; Thanksgiving. It's already time to start planning the menu!! I'm digressing here, but I think my mom and I have decided to forgo the maple-glazed turkey with chorizo cornbread stuffing we've made the last few years and return to the basics; a nice, brined fresh turkey. At least that's what Martha recommends.

Anyways. Then, on Saturday, my girls did really well at their competition. I was so relieved! They tied with the other team for first, which I believe was a bit of a gift from the judges because they saw so much potential in the dance. Hey, I'll take it!

Baking didn't go quite as planned, but was still fun. After my mom and I had a big pan loaded up with the un-baked caramel apple bars, we tried to put it in her oven, but the pan was too big! What a calamity!! So, we drove down the street to Beth's house and baked them in her oven.

My pumpkin cupcakes turned out so well. Granted, I used a mix that cost $14 for a dozen cupcakes, but it was worth it. I'm going to share the frosting recipe with you all because it was simply amazing! I brought Bryan the spatula to lick while I was mixing it, and he recognized that it was different from the store bought kind. Here it is:

Cinnamon Cream Cheese Frosting

1 bar cold cream cheese

1 stick unsalted butter, room temperature

1/8 tsp salt

1/2 tsp cinnamon

1/2 tsp vanilla

3 3/4 cups confectioner's sugar

To make the frosting, cream together the butter, cream cheese, salt and cinnamon in a mixer. Gradually add the confectioner's sugar, stopping often to scrape down the sides of the bowl. Mix in vanilla last. The frosting, according to the recipe instructions, should be thick, with a consistency like ice cream. This frosting is perfect for pumpkin cake, but I think it would be good on banana bread or a yellow cake, too.

Have a great Monday!