It is 8:30 at night, I am drinking tepid coffee and I want to go to bed. My coffee was hot fifteen minutes ago, but I kind of forgot about it. I didn’t make it to keep me up. I am too desensitized to coffee now for that nonsense. I made it to go with the decadent pumpkin cupcakes with cream cheese frosting that I made (my take on my mom’s sheet-cake recipe)

in celebration of it being fall and my constant need to have every form of pumpkin in my mouth or in my home until the clock strikes twelve on Thanksgiving night. Then I will retire my pumpkin obsession, replacing it with the much less fattening and considerably more annoying Christmas music obsession. Ah, but I love the holidays.
I am writing for three reasons. One: because I got this awesome new blog site, ahem, notice the .com. That’s as tantalizing as that pumpkin is. Two: I am so exhausted lately from the two jobs, the hours-long commutes every day in DC traffic, that I barely make it to 9 o’clock or my bed before sleep overwhelms me, and Three: because I write all day at work (more on the new internship at the posh magazine later) where I am fueled with creativity and swell ideas for my blog and then I come home, make dinner, maybe do the dishes, watch some DVR’d Sabrina the Teenage Witch because it brings me back to childhood even though watching it now makes me wonder why I liked it so much as a child and fall asleep on the couch. It’s entirely lame and unacceptable. So as I felt my eyes getting heavy before 9 even rolled around and I pondered getting one step ahead of the game and moseying on into bed instead of passing out on the couch, I said no. No, you are not going to bed at 8:30. You are not in the fourth grade. Get a grip woman.
So that’s all I have for you: my attempts to stay awake and write, wowing you with my new blogosphere and prompt you to go on a pumpkin-spree perhaps, starting with sharing my recipe, which if you know me, is something I always find hard to do as I view most of my recipes as coveted gems to hoard over people who don’t have a history of family baking.

Happy fall!

Pumpkin Cupcakes:

16 oz. can of pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups whole wheat flour (or white, I have been experimenting with whole wheat and I don’t taste a difference at all in cakes)
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

Temp: 350 for 18-20 minutes
Mix pumpkin, sugar, oil and eggs first, then add dry ingredients. Add two heaping spoonfuls to muffin tip, but don’t overflow.

Cream Cheese Frosting:

8 oz. softened Greek yogurt cream cheese (or regular, just what I used and like to buy)
3 tbsp. butter
2 tsp. vanilla (I sometimes, and by sometimes I mean always over-pour here and like it)
2.5 cups powdered sugar

Tasty Treats