what the bible says about taming your tongue, and COFFEE CAKE CUPCAKES!

 How many times a day do you have to bite your tongue? at work or at home or whereever.....mine is usually at work.... the second when i wanna become defensive or just tell someone off i have to constantly remind myself to hold my tongue and that i can't control other peoples attitudes but i can control mine!  So this got to thinking "i wonder what the bible says about biting your tongue", (its kinda sad i read the whole bible and don't have a single scripture on this subject memorized.  so i did some research b/c i need some verses to memorize that can always be tucked in my head for when a moment arises then i'll just pull one out of my brain and repeat it over and over to my self.  It's just so easy to let one thing a person says to you ruin your day, so we should take every thought captive and fill our heads with Gods word as our defense to ourself.

The Bible mentions many kinds of tongues:


a flattering tongue (Psalm 5:9)
a proud tongue (Psalm 12:3; 73:9)
a lying tongue (Psalm 109:2; Prov. 6:17)
a deceitful tongue (Psalm 120:2)
a perverted tongue (Prov. 10:31; 17:20)
a soothing tongue (Prov. 15:4)
a healing tongue (Prov. 12:18)
a destructive tongue (Prov. 17:4)
a mischievous and wicked tongue (Psalm 10:7)
a soft tongue (Prov. 25:15)
a backbiting tongue (Prov. 25:23)

James also talks about the tongue. He says it's a small part of the body, and yet it boasts of great things. He calls the tongue a fire, the very world of iniquity. James says it is untamable, a restless evil full of deadly poison, used both to bless God and to curse men. But James also told us that a man who doesn't stumble in what he says is a perfect man. (James 3:2-10)

i like this one alot!

Angry words, O let them never

From the tongue, unbridled slip.
With the soul's best impulse
Ever check them,
Ere they soil the lips.
Angry words are quickly spoken,
Bitter thoughts are rashly stirred.
Fondest links of life are broken.
By a single angry word.  Psalms 64:3

COFFEE CAKE CUPCAKE!!

.

Recipe for Coffee Cake Streusel Muffins:



Streusel Ingredients:


1 cup dark brown sugar


1 cup all-purpous flour


1/2 teaspoon salt


1/2 teaspoon cinnamon


1/2 cup (1 stick) unsalted butter cut in small pieces


Cake Ingredients:


1/2 cup (1 stick) unsalted butter, room temperature


1 3/4 cups all-purpous flour


2 teaspoons baking powder


1 teaspoon baking soda


1 cup sour cream


1 cup sugar


2 large eggs


Milk Glaze Ingredients:


1-1/2 confectioner's sugar


3 tablespoons milk






Directions:


1. To Make the Streusel: In a medium bowl stir together brown sugar, flour and salt. With a pastry blender or your finger tips (or two small knives) knead the butter in until the mixture resembles coarse crumbs. Refrigerate at least a half hour before using.


2. Preheat oven to 350 degrees F. Grease the muffin tins with butter. To Make the Muffins: Whisk together four, baking soda, salt, and baking powder in a medium bowl and set aside.


3. Cream the butter and sugar with an electric mixer. Stir in vanilla by hand.


4. Add flour mixture and sour cream and stir until just combined.


5. Divide the batter evenly among cups. Sprinkle with half of the streusel and lightly press it into the batter. Sprinkle the remaining streusel over the cupcakes and bake for about 20 minutes, until cake tester comes out clean, rotating half way through.


6. Transfer to a wire rack to cool. Whisk together the milk and confectioner's sugar, making sure that there are no clumps, use immediately. Once completely cooled drizzle the milk glaze over the cupcakes. These muffins will keep for 3-4 days after being glazed at room temperature in an airtight container. They can be frozen in an airtight container for 1-2 weeks before being glazed.

Hot Chocoloate Cupcake for a Cold Winter day! and updates!

Sooooo it has been a long long while since i have posted anything!  December was such a busy month with school finals, all the Christmas gatherings, church, everything. It was very good tho! We are truley blessed!!
I hope everyone had a wonderful Christmas and Happy New year!! We had a wonderful Christmas! nothing like family unity during the holidays!!! love my family! It was better than any material present! New years we were asleep by 10!! does this mean we are getting old??!!! hahaha I am excited for the New Year, i finished reading thru the bible chronilogically and I started agian January 1st, it's amazing the new things God lets you see that he didn't the first time reading thru! I start back to school next week!! 1 semester closer to being a teacher!! hahaha only a bunch more to go!! LOL just glad i am getting the oppurtunity to go back.

My husband got me the cutest coffee table made from barn wood! i absolutley love it!! He is the best ever! and My bestest friend!! i will post a picture soon!! (our labtop has been dead, b/c a lil doggy who's name i'm not going to mention haha chewed it's cord!) hahah


okay so the cupcake for today is literally a cake in a cup!!! LOL


HOT CHOCOLATE CUPCAKE



Filling and Frosting


1 (3 1/2 ounce) package cook and serve chocolate pudding mix

2 cups whole milk

1/2 cup semi-sweet chocolate chips

2 tablespoons butter

1 teaspoon vanilla extract



Cupcakes

1 (18 1/4 ounce) box plain devil's food cake mix

3 tablespoons Dutch-processed cocoa powder

1 1/2 cups buttermilk

1/2 cup canola oil

3 large eggs

1 teaspoon vanilla extract


oppsss!! LEFT OFF HOW TO COOK IT!! MICROWAVE FOR A COUPLE OF MINIUTES KEEPING AN EYE ON IT UNITL IT TAKES THE FORM OF CAKE ON TOP!!!!

USE WHIP CREAM FOR FROSTING!! ENJOY!

Vanilla-Peppermint Cupcakes! and Candy cane candle cuff!!!

VANILLA-PEPPERMINT CAKE

Makes 1 dozen

Ingredients

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature



Directions

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a small bowl, mix together milk and extracts; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.



With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.



Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.



VANILLA-PEPPERMINT FROSTING INGREDIENTS



Ingredients:

2 sticks (226g) unsalted butter, firm but not cold

1/8 tsp salt

3 1/2 cups (350g) confectioners' sugar, sifted

1/2 tsp vanilla

1/2 tsp peppermint extract

1/2 tsp milk



In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.



Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.



TO FROST

Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.



Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!



Top with crushed candy canes!



HOLIDAY DECOR-
 
Candy Cane Candle Cuff















Straightforward red pillars play into the peppermint scene when decorated with polka-dot ribbon or candy-cane sticks. Heavy-duty double-stick tape adheres the embellishments to the candles.

What You Need



Pillar candles
Double-stick tape or super glue
Candy canes






 
 

Showing people Christ at Christmas! and Gingerbread Cupcakes!!! yummmmm

Christmas is my favorite time!! Everything about it! The reality of the reason we celebrate Christmas, and celebrate life in general!!!  We can't let our self get so wrapped up in decorating(which i am guilty of!!), and the lights and presents and plays and musicals, CRAFT SHOWS, that we do not stop to think about those around us that maybe we have never even made an effort to talk to, or even introduce ourself! What better time than to do something special for those people, like our neighbors that live on our street, the janitor at your highschool, the cleaning people at your office building or that couple in your sunday school class you have never spoken to, or just anyone that you know specifically that may be having a really hard time, in finances, loss of a loved one, or just that bitter person, or the one who does not know the Lord.  So many oppurtunities ALL AROUND us to show Christ's love.  It could be something so cheesy as cupcakes for your neighbors with a little note with your name and phone number letting them know to call you if they ever need anything.  There are a TON of ways to witness to someone with out getting all up in their Kool-aid and end up pushing them away for good! Christ is literally the reason for EVERY SEASON! every day and every minute!


CUPCAKE TIME!!!!



                                         




Gingerbread Cupcake Recipe with Maple Cream Cheese Frosting



makes about 12 cupcakes

Cupcakes

225 g golden Brown Sugar

3 Eggs, room temp.

225 g Flour, all purpose

1 T (12g) Baking Powder

1/2 t (2 g) Baking Soda

2 1/2 T freshly grated Cinnamon or 2 T (10 g) pre-ground Cinnamon

1 T freshly grated Ginger or 1 t (2g) ground Ginger Powder

1/2 t (1g) ground Cloves

1 t (2g) ground Cardamom

1/2 t (2g) Sea Salt

3/4 c (180 g) Unsalted Butter, melted

2/3 c (160 ml) Half & Half

1/4 c (60 ml) fresh Tangerine Juice

Frosting

12 oz (340 g) Cream Cheese, room temp.

6 T (90 g) unsalted Butter, room temp.

2/3 c (160 ml) pure Maple Syrup

1 1/4 c (150 g)Powdered Sugar or to personal taste

sprinkle of ground cinnamon

Make cupcakes:

1. Line muffin tins with baking cups. Preheat oven to 375º F.



2. Whip brown sugar and eggs together until nice & foamy.



3. Put flour, baking powder, baking soda, cinnamon (if using pre-ground), ginger (if using ginger powder), cloves and cardamom into a sifter together. Sift over egg mixture. Add fresh ginger and freshly grated cinnamon if you’re not using the pre-ground varieties. Add sea salt. Gently stir to combine.



4. Combine the melted butter and half & half, then slowly add to the batter. Put batter in a small pitcher or something that’s easy to pour out of; the fill baking cups 90% full.



5. Bake for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.



Make frosting:

1. Combine cream cheese and butter together in a mixing bowl. Beat until smooth (Alternate method- combine in a food processor and blend.) Add maple syrup and powdered sugar and mix until homogenous.



Finishing

1. If using optional inebriation, combine alcohol & tangerine juice, poke a few holes on the top of each cupcake with a toothpick, then brush on alcohol mix.



2. Frost cupcakes your favorite way. Pipe it, spread & spoon it, combinations of both, however you like.



3. Sprinkle a touch of cinnamon to finish.



NO CRAFT FOR TODAY, ALMOST TIME TO LEAVE WORK AND HEAD TO CLASS! (HAH YEA IM GETTING ALOT DONE!)

ONE THING I DO WANNA MENTION IS OLD HICKORY CANDLES!!  IT'S NOT CANDLES THO, IT'S CANDLE WAX TARTS THAT YOU PUT IN A WARMER!! THEY SMELL SOOOO DIVINE!!! NOT EVEN KIDDING I JUST ORDERED A TON! 99c EACH!! HERE IS THE LINK TO THEIR EBAY STORE. THEY ARE BASED OUT OF WHERE I LIVE IN HENDERSONVILLE TN.

http://stores.ebay.com/Old-Hickory-Candles


TRIED TO POST A PIC OF THE TARTS WOULDN'T LET ME.

OKAY PEACE!! HAVE A GREAT NIGHT!!!

I'm so excited! and I just can't hide it! Pumpkin Pie Cupcake and Thanksgiving Centerpiece!

Ok so i'm sure you're wondering about my background!! yes it's a bassett hound making cupcakes! what could be cuter i mean seriously!! Looks like Betsy just baking away! hahaha I have literally been soooo busy I have had no time what so ever to post anything! I do not even have time now, lol but i'm kinda taking a break from doing my work right now.....My boss doesn't know tho....LOL

-I am so excited this weekend is our youth Girls retreat and i can't wait to go have a good time! Especially with my 10th graders! i just love them so so much! The retreat is called "Captivated!" sounds awesome, we(they) will learn to be captivated by Gods love for them! Something every young girl should learn!! even us adult "girls". lol 


FROG -well remember those bracelets a few years back that were like the WWJD bracelets......well FROG- FULLY RELY ON GOD! acronyms are awesome!! Just thought someone needed reminding!!

If anyone is reading this and does not go to Long Hollow Baptist or to any church but would like to help a child have Christmas please visit Longhollow.com and click on compelled for Christmas. :)

The first semester back of being is school is almost completed! yes!! :)

OK FOR THANKSGIVING........PUMPKIN Pie CUPCAKES With Honey Frosting and little pumpkin fudge on top!!!!! kinda difficult but well worth it and it will be a sure hit!! and everyone will be asking wow howd you you do that???!!!


                                

All three recipes use canned pumpkin. "If you were making a soup or a chutney, you'd want fresh pumpkin cut into chunks," Faure said. "But for pastry and desserts, you want a smoother texture.



Yield: 12 cupcakes

for cupcakes:



2 1/2 cups all-purpose flour



2 teaspoons baking soda



1/2 teaspoon salt



1 tablespoon pumpkin pie spice



2 large eggs



1 1/2 cups granulated sugar



1/2 cup (1 stick) unsalted butter, melted and cooled slightly



1 (15-ounce) can pumpkin



For frosting:



1/2 cup (1 stick) unsalted butter, softened



1 (8-ounce) block regular or reduced-fat cream cheese, softened



1/4 cup honey



2 tablespoons ground cinnamon



1. Prepare the cupcakes: Grease and flour 12 cupcake cups or insert paper liners. Preheat the oven to 350 degrees.



2. In a medium bowl, whisk together flour, baking soda, salt and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, melted butter and pumpkin until combined. Add dry ingredients to pumpkin mixture; mix gently until smooth. Batter will be thick.



3. Completely fill each cupcake cup with batter; smooth the tops with a spatula. Bake until a toothpick inserted in center of a cupcake comes out with just a few moist crumbs attached, 20 to 30 minutes. Cool 5 minutes in pan, then remove from pan, and cool completely, right side up, on a rack.



4. Make the frosting: In a medium bowl, whisk softened butter, cream cheese, honey and cinnamon until smooth. Spread over cupcakes or pipe a decorative design using a piping bag and tip.



Tester's note: Texture is more like a moist, dense spicy pumpkin tea cake than a traditional cupcake. The honey-butter frosting adds the perfect finishing touch. This frosting does not contain powdered or granulated sugar. Refrigerate leftover cupcakes.



Per cupcake: 446 calories; 23g fat (46 percent calories from fat); 14g saturated fat; 97mg cholesterol; 6g protein; 55g carbohydrate; 32g sugar; 2g fiber; 380mg sodium; 41mg calcium; 150mg potassium.



Pumpkin Fudge for the top!!!



Yield: 48 pieces



3/4 cup (1 1/2 sticks) unsalted butter



3 cups granulated sugar



2/3 cup sour cream



1/2 cup canned pumpkin



2 tablespoons light corn syrup



1 teaspoon pumpkin pie spice



1 (11-ounce) package butterscotch chips



1 (7-ounce) jar marshmallow creme



1 teaspoon vanilla



1. Line an 8or 9-inch-square pan with aluminum foil; spray the foil with nonstick cooking spray.



2. Cook butter in a heavy-bottomed 21/2-quart saucepan over medium-high heat, stirring frequently, until the butter is just melted, about 2 minutes. Stir in sugar, sour cream, pumpkin, corn syrup and pumpkin pie spice. Stir until the sugar dissolves and the mixture comes together, about 3 to 4 minutes, then insert a candy thermometer. Continue to cook, stirring and scraping the bottom of the pan constantly, until the mixture reaches 234 degrees (soft-ball stage), about 12 to 15 minutes.



3. Immediately remove the pan from the heat; add butterscotch chips, marshmallow creme and vanilla. Stir quickly and vigorously until the chips melt and the mixture is smooth and well-combined, about 4 to 5 minutes.



4. Pour the fudge into the prepared pan, and allow to cool and set at room temperature, about 4 hours. Once the fudge is set, cut it into small pieces and serve. (Leftovers can be stored in an airtight container in the refrigerator for at least a week.)



Tester's note: Smooth, creamy and rich. The candy thermometer makes the recipe easy, but be sure to stir constantly or the mixture will burn quickly.



Per piece: 130 calories; 5g fat (35 percent calories from fat); 3.5g saturated fat; 9mg cholesterol; no protein; 21g carbohydrate; 20g sugar; no fiber; 10mg sodium; 7mg calcium; 15mg potassium.



Pumpkin Flan



Yield: 12 to 14 servings



2 cups granulated sugar, divided



2 1/2 cups heavy cream, divided



1 cup whole milk



5 whole large eggs



1 large egg yolk



1 (15-ounce) can pumpkin



1 teaspoon vanilla



2 3/4 teaspoons pumpkin pie spice



1/4 teaspoon salt



1/4 cup powdered sugar



3 to 4 tablespoons honey



1 pinch ground red (cayenne) pepper



1. Put oven rack in middle position and preheat oven to 350 degrees. Heat a 2-quart soufflé dish that is 81/2 inches in diameter and 31/2 inches deep or a round ceramic casserole dish in the oven while making the caramel.



2. Place 1 cup granulated sugar in a dry 2-quart saucepan over moderate heat. Do not stir until it begins to melt, about 2 to 3 minutes, then continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel, about 4 to 5 minutes. Watch carefully; sugar can burn quickly once it starts to darken.



3. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side with caramel. Caramel and dish will be extremely hot. Keep tilting as caramel cools and thickens enough to coat, then let harden. Leave oven on.



4. Bring 11/2 cups cream and milk to a bare simmer in a 2-quart heavy saucepan over medium heat, then remove from heat. (Do not let mixture get too hot or eggs will curdle.) Whisk together whole eggs, yolk and remaining 1 cup granulated sugar in a large bowl, then whisk in pumpkin, vanilla, pumpkin pie spice and salt until well combined. Add cream mixture in a slow stream, whisking constantly.



5. Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Discard particles left in sieve. Pour custard over caramel in dish. Place dish in a 9-by-13-inch baking pan; add 1 inch of water to baking pan. Bake until flan is golden brown on top and a knife inserted in the center comes out clean, about 11/2 hours.



6. Carefully remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.



7. Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over the dish. Holding dish and platter securely together, quickly invert and turn the flan onto the platter. (Caramel will pour out over and around flan.)



8. Using an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, powdered sugar, 3 tablespoons honey and cayenne on medium-high for about 2 minutes or until stiff peaks form. Add more honey to taste. Serve over flan.



THANKS GIVING CENTERPIECE!
 
 



 
 
 
 
 
 
I like this one because if you are like me you're so ready for Christmas you can't hardley stand it! and this could kinda much some christmas decor!! Just get a cake stand, a tan table runner, apples, pears and those little white pumpkins, red and green leaf garland, and red and brown ribbon! and waaaalaaa! beautiful centerpiece!!!

A Random thought....and Scary Spider Cupcake!

So today at work (yes i'm still at work...lol) i just had this random thought come in my head..... it was "is Jesus our life, or is he just apart of it?" whoaaaaa that's a question that will really make you check your self.  I would like to say yes he is my life. but it was not always like that.  The other night i had a dream that i was in a classroom  and someone said something about my sister, and i went off! i mean started cussing like a sailor! and that split second in my dream i thought to my self...wow i totally just ruined my witness to whoever just heard me!!  I woke up relieved it was only a dream!!! but the sad part is there was a time in my life you would have never ever thought i was a christian!  I probaly ruined so many oppurtuinties to show people the love of Christ and share my faith with them! actually i know i ruined so many oppurtunities to witness to close friends because i was to busy living for myself! We don't realize how once the world sees you being a certain way when you're "supposed to be a christian" they remember the bad even after you've changed.........but i can't live with a past of regrets i can thank God for bringing me out of some really dark times and using it for his Glory!  okay off my soap box now....:)


Ok I'm not all about some scary stuff....muchless spiders...actually i HATE spiders! anyway cupcake I guess b/c of Halloween
                                           SCARY SPIDERWEB CUPCAKE!
                                                
YOU WILL NEED:

1 box Betty Crocker® SuperMoist® devil's food cake mix


Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy vanilla frosting

3 drops red food color

4 to 5 drops yellow food color

1 tube (0.68 ounce) Betty Crocker® black decorating gel

48 large black gumdrops

DIRECTIONS
1Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.


2Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.

3Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.



FALL CRAFT TIME!!

Even tho i'm soooo ready for Christmas but Thanksgiving is still to come!!! :)






THIS IS TRULEY ONE OF THE NEATEST IDES!! SO CUTE!!!!!!!! PICTURE SHOULD EXPLAIN HOW TO DO IT!

COMPELLED.......

THIS WAS AN EMAIL FROM OUR PASTOR TODAY HE SENT OUT TO EVERYONE AND I WANTED TO SHARE FOR THOSE WHO DO NOT ATTEND LONG HOLLOW WITH US. ARE YOU COMPELLED???



This weekend marks the beginning of “Compelled”, a challenging new series about radical transformation by the Gospel. In preparation for this series, here are a few things we’re challenging you to do today…



1) Pray for hearts to be opened to God’s grace. Again tonight, the Student Crusade is taking place and we are expecting God to move! Be continuous in praying for souls to be saved.

2) Think about who you know that hasn’t accepted Christ as their Savior.

3) Reflect on what it means for you to be compelled by/for the Gospel. Consider this short story below:



At age 18, Charlotte Digges Moon, better known as “Lottie Moon”, realized something about herself: she needed Jesus Christ as her savior. Young and exuberant, Lottie fully embraced the beauty of God’s grace in her life and quickly joined a local church in Georgia. For the next 15 years, Lottie faithfully served the poor and impoverished families in her community. Then, at age 33, she felt God calling her to China.





There, she was assigned to be a school teacher. Of course, this alone would not suffice as Lottie’s only task. She had one focus in mind: people needed Jesus Christ as their savior.

Despite the conventional practices of Baptist missionaries, where only males shared the Gospel, Lottie began reaching out to Chinese women and telling them about Christ. Furthermore, although it contradicted her upbringing, Lottie decided to set aside her cultural preferences – dress, food, culture, education, etc. – and to embrace Chinese culture.

Because of her boldness and willingness to adapt, Lottie spent 39 years in China successfully reaching women for Christ. Lottie did much more than believe in God’s grace; she was compelled to live it out. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


* Our student crusade has been going awesome!! we have seen soooo many lives come to the Lord!! I am sooo blessed to be able and serve in the youth ministry!!! I don't HAVE to serve in the youth I GET to!


PUMPKIN CREAM CHEESE CUPCAKES!





For the Cupcakes:


4 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1 Tablespoon + 1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 Tablespoon ground ginger

1 teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature

2½ cups packed light-brown sugar

4 large eggs

1 cup buttermilk

1½ cups canned pumpkin (not pie filling)


For the Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

¾ teaspoon vanilla extract


To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.



So for the record last night me and bear ate popcorn and cookies for dinner!!! what the heck is wrong with us!!! betsy ate some pop corn too!! i just live that lil munchin! even tho she tends to love bear more b/c she's with him more....:( i do get jealous sometimes i admit.  Basset Hounds are definitley NOT like other dogs, they are more stubborn, more hilarious, they are just such characters!


i haven't been to ANY FALL FESTIVALS THIS YEAR!! and i'm pretty bummed about it!! :( this was my first year out of my whole life i didnt get to go to Gold Rush festival in Georgia. i need a funnell cake and crafts!!



FALL DECOR IDEA!!!



PICTURE IS ENOUGH! LEAVES IN PICTURE FRAME!