Monday, May 23, 2011

Busy Bee!

Anyone who reads my blog, knows that I've been MIA lately. I have been working my butt off between my part-time job and my new internship. I recently started an internship in Marketing at KU... yes, Home of the Jayhawks! While KU is not my Alma Mater, I'm wearing the crimson and blue with pride.

Other than working, I've been reading The Girl with the Dragon Tattoo.  It reminds me of my time in Sweden with my family.  I can imagine every town and village described in the book vividly.. because I've been there. 
This is a picture of me in Malmo.

I've also been trying to cook great tasting, beautiful, and healthy meals for my husband and I.  Last week, my sweet tooth was screaming at me, so I made some pumpkin muffins.  They were delicious!  Pumpkin is a great source of beta carotene, which the body converts to Vitamin A, Vitamin C, E, and fiber.   Below is the recipe.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin puree
  • Cinnamon Cream Cheese Frosting
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 244 | Total Fat: 9.8g | Cholesterol: 44mg

Today I'm home sick.  If anyone has any home remedies for a stuffy nose and chest gunk,  send them my way.