Friday, October 28

Friday Favorites

1. Old Navy Rock Star Jeggings - 

I bought these fully prepared to return them once I tried them on. Well, they came in the mail yesterday and I pranced around in them so happy, trying on all of my winter boots over them. I love them! They make me want to buy more and more winter boots (I already have tons)! Now, I'm not saying that jeggings are for everyone, but I am really pleased with how well these fit and how comfortable they are! Right now, you can get 25% off online if you use promo code: ONSAVE25

2. Pumpkin Cupcakes - 

These are my favorite cupcakes to make! I haven't even had a chance to make them yet, but I will! They are so good! Kids gobble them up, too! However, if you are one of those like my mother that try to substitute ingredients, like using Splenda instead of granulated sugar, don't do it. She attempted to make these by doing that and they turned out awful (sorry, Mom!). So, follow the recipe. You will not be disappointed. I bought those cute little pumpkins to go on top of mine, too! :)


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree


  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Now for the icing...


  • 8 ounces cream cheese
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 cups confectioners' sugar, sifted
  • 2 teaspoons pure vanilla extract


  1. Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy.
  2. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine

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