EASY! Pumpkin Muffins

I’ve been staring at the falling leaves this past week, craving pumpkin. When my homemade pumpkin spice latte’s weren’t enough, I searched in my cabinets and found canned pumpkin. Then, thanks to the internet, I found this amazing recipe at Very Best Baking. What came of it was amazing and left everyone wanting more.

Easy Pumpkin Muffins

[ultimate-recipe id=4585]


Pumpkin Muffins


Easy Pumpkin Spice Cupcake

Pumpkin Spice Cupcake

I’d like to think that I’m an amazing cook and I made these from scratch. Sadly, that’s not the case. I simply used a box that I found at my local grocery store. I checked Amazon, but I couldn’t find it there. While I am against buying from Wal*Mart while they suck so bad at paying their employees fair wages, but this was the only site that sold it online for those of you that might want to make them yourself.

Pumpkin Spice Cupcake

What really made these so yummy is that I filled them with the frosting. If you have wondered how to fill your cupcakes without destroying them, it’s very easy. You need a pastry bag filled with your icing. If you don’t have one, just use a storage bag or a sandwich bag with the tip cut. Put the bag in a tall glass and scoop the icing  into the bag to fill it without a lot of mess. Push the tip with the icing into the center and fill. Easy peasy. My first two high school jobs were in ice cream (Friendly’s and Dairy Queen), so I try to put my icing on as if I were filling a cup or bowl with ice cream.

If you can’t get your hands on this yummy box, try this version instead courtesy of Very Best Baking.


  • 1 package (18.25 oz.) spice cake mix
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 container (16 oz.) prepared cream cheese or vanilla frosting


  1. PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
  2. BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
  3. BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

Simple Southern Fried Chicken

Easy Southern Fried Chicken

Whether I want to admit it or not, I’m a southern girl. As a southern girl, fried chicken was something my family ate a few times a month. My grandmother could make the best food from scratch, but that art was lost with my mother. I tried making it a few times in high school, after my grandmother passed, but failed miserably. I always wanted to try again, but never had the courage to do it. Later, I became a vegetarian and could pretty much care less. However, after my two week stint in the hospital and being told my body was too vitamin deprived to continue with vegetarianism (for now, at least), I decided I wanted fried chicken. It wasn’t until we moved and got this new kitchen that I felt ready to try and cook it. I’m so glad I did because it was a huge success.
Southern Fried Chicken Steps

A dear friend of mine, Aukele, sent me some of her seasoning salts from her Etsy store and combined with the breading I used, my family couldn’t get enough. This recipe worked so well, my family is asking for fried chicken to be put back on the menu again. Of course, we all know it’s not the healthiest of foods, so it will be a while before I make it again. The addition of the seasoning salts to the chicken before dipping it in the chicken breader mix turned this regular fried chicken into chicken loaded with flavor. When I opened the package, my senses went into overdrive, literally making my mouth water. Since this was the first time I used it, I went ahead and used the entire package, but now know, an entire package isn’t required for a family meal. Sadly, some was wasted. I will however be getting more because the flavor was the bomb dot com, if you get my drift. I was also very impressed with the breader I used as it fried up very nicely and didn’t burn or fall off my chicken. My son, Evil Genius, is a very picky eater, and complimented me on the addition of seasonings. He even asked for seconds. My daughter, Mini Me, said it was a bit spicy, but I’m thinking using less of the seasons would take off the additional heat.

To make this simple dish, you will need the following:

Breading chicken can be a messy business. To make it less messy, I put the mixes in two separate bags. First put the individual pieces of chicken in the seasoning bag, seal, and shake to make sure everything is individually coated. Remove from bag one and dip in milk (some of the seasoning will fall off, but not much). Place wet chicken in bag two, close, and shake to coat. Remove and begin to fry. Repeat until all pieces are covered. Fry over medium-high heat, paying close attention to the chicken as it cooks. Confession: I’m TERRIFIED of fire, so I paid very close attention to the chicken in the grease as it was cooking, flipping the pieces every few minutes to make sure they weren’t burning. Every piece was juicy and delicious. We had quite a feast.

Southern Fried Chicken Feast

Ice Cream Cupcakes

A weakness for me is and will always be SWEETS. I wanted cake and my kids wanted ice cream. While getting all the supplies needed to make chocolate cupcakes, it came to me that I could make both and Ice Cream Cupcakes were born!

Ice Cream Cupcakes

This has to be the simplest cupcake to make in the history of cupcakes. Not to mention the least messy. You don’t need cupcake wrappers because the cone takes it’s place, so go grab your favorite cake mix and icing and the let’s get this party started! FYI: Prepare your cake mix as directed on the box.


Ice cream cupcake mix      Ice cream cupcake prepare

 Ice cream cupcake scoop     Ice cream cupcake ice


  • Use an ice cream scoop to place the batter into the ice cream cones.
  • Scoop the icing (I used buttercream) into a candy decorating bag to make the “ice cream” easier.
  • Don’t stress too much about overfilling your cups. Once it’s cooked, if the cone was too full, simply cut off the top with a knife. I did this for a few of them and made a separate dessert (What I’m calling ice cream cupcake nuggets) from that by putting a little bit of icing in between two tops.

Ice Cream Cupcake Nuggets


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