I'm thinking she doesn't sleep. That or she has someone on her staff filling her in on what is happening with the most influential members of our society including Amber Portwood, Emily Maynard, and Spencer Pratt. But that would be cheating, and something tells me my girl Ellen isn't a cheater. In any case, I admire her proven dedication and genuine interest in all things reality. It allows us to connect on a spiritual level. This is me talking as if we are besties.
I, on the other hand, have fallen behind on nearly all of my shows and it's almost as if my soul has been ripped from my very own body because reality tv is essentially my identity. My purpose in life. I'm ashamed to admit I don't know what's going on with So You Think You Can Dance, I have yet to see any episodes of the Real Housewives of Miami, and I'm not even sure if Kourtney Kardashian birthed her second child yet. It would be cool to tell you I've been too busy with work, or cleaning out my basement, or maybe doing good things for the community, but mostly I've just been drinking. Not alone, don't worry.
Fall is also the best season because we get to go buckwild with pumpkin.
Pumpkin spice cupcakes, to be exact. You are quite possibly already sick of the words "pumpkin spice" due to the onsalught of facebook statuses written by girls confessing their love for pumpkin spice lattes that are currently clogging your mini feed.
This is my roommate posing in a pretty unnatural position. At this exact moment she was saying, "can I be done yet?"
Please enjoy the nerdy pumpkin cupcake liners. These are often mistaken for apples, which upsets me probably more than it should. I snuck these in my mom's cart one day when we were shopping because I'm 4 years old.
Pumpkin Spice Cupcakes w/ Cinnamon Cream Cheese Frosting
Adapted from Taste of Home
Makes 24 cupcakes
3/4 cup butter, softened
2 1/4 cups sugar
1 can (15-oz) solid-pack pumpkin
2 1/3 cup all-purpose flour
1 tbl. pumpkin pie spice
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 cup buttermilk
Preheat oven to 350F.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. In a medium-sized bowl, combine the flour, pie spice, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 package (8-oz) cream cheese, softened
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
1 tsp. vanilla extract
2 tsp. ground cinnamon
Beat cream cheese and butter until fluffy. Add the confectioners sugar, vanilla, and cinnamon. Beat until smooth. Frost cupcakes.