Yesterday was one of those days. We started our day with the most perfect food: Doughnuts.
I thank my lucky stars I live in today's world...a world with over-priced fancy doughnuts. Glazed and Infused is great - ridiculous varieties (maple with bacon, chocolate chip cookie and salted caramel crunch), strong coffee, and a relaxed vibe. Except when children are there. Especially children who have just eaten a lot of sugar.
Best Friend has always been raving about The Morton Arboretum in Chicago's western suburbs. I finally took her words to heart and off we went after our power breakfast. We were incredibly lucky that one of my work colleagues/friends was also there with her family - they welcomed us as we arrived and set us on our way of fun.
Hi, gorgeous...yes, spending a day at an arboretum at the height of fall is the bee's knees. And the Children's Garden there was great fun - a ton of mazes, tree houses and great climbers.
Jack asked me if I "made this place." One of the causalities that comes with having a mother who works in the conservation field!
How does one end a perfect day? Well, with pumpkin of course. I 100% stole this recipe from this clever blog. This recipe is so easy and gives you bite-sized, portable pumpkin pies.
Impossible pumpkin pie cupcakes
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tsp pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger and 1/8 teaspoon cloves)
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream. Makes 12.