Wood + Vinyl Crafts from Super Saturday

Hello Ladies!

If any of you ordered wood and vinyl craft projects for Super Saturday, but were unable to make it, please note that your projects are being stored in the Relief Society closet. You'll be able to pick them up on Sunday.

Also, if any of you need to contact Jessica for any reason, here is her phone #:

Jessica Raguskus 801-553-9779

Thanks again for coming to Super Saturday! We enjoyed your company so much and had a great time :)

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

As requested, here is the recipe for the Pumpkin Cupcakes with Spiced Cream Cheese Frosting served at Super Saturday. The recipe is courtesy of Romina Rasmussen from Les Madeleines Bakery here in Salt Lake City. Enjoy!

Romina's Pumpkin Cupcakes

2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1 teaspoon salt
2/3 cup chopped walnuts (optional)
1 cup raisins (optional)
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups if you're making your own puree)
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 cup canola oil
4 eggs

Spiced Cream Cheese Frosting

1 stick of butter, cubed and cold
8 oz. cream cheese*
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon spice mix (see below)

Spice Mix

1 tablespoon cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon cardamom
1/4 teaspoon fresh ground nutmeg

Directions:

Preheat an oven to 350ºF. Line three 12-cup muffin tins with cupcake wrappers.

To make the cupcakes, in a bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cardamom and salt.

In another, larger bowl whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.

Fill the muffin tins about 2/3 full. Bake until the cupcakes for 20 minutes. Transfer the tins to a wire rack and let cool for ten minutes; then remove the cupcakes from the tins and let cool completely.

To make the frosting, cream the butter until fluffy, but still cold. Add the cream cheese in small chunks. When completely combined (no lumps of either butter or cream cheese), add the powdered sugar. Beat until fluffy. Add the vanilla and then 1/4 teaspoon of the spice mix before blending one last time.

* make sure you use Philadelphia Original; I've found that anything else compromises the texture and flavor.

November Activities!

Monday, November 9th: Single Sister FHE will be at the home of Diane Brewer, 2439 Wood Willow Circle at 7:00 p.m.

Thursday, November 12th: Snack n Yak will be at Tamara Davis's home, 2436 Wood Willow Circle, at 7:00 p.m. The theme this month will be Thanksgiving Family Traditions. Share your favorite recipe's and have a great time visiting with the other sisters.

Saturday, November 14th: Super Saturday will be from 10:30 a.m. to 2:30 p.m. at the ward. Come ready for demonstrations on photography, cupcake decorating and to make the items you have signed up for. Lunch will be provided.

Tuesday, November 17th: Lunch Bunch will be at the Kyoto Japanese Restaurant, 1080 E. 1300 S. at 11:30 a.m.

Thursday, November 19th: Book Group will be at 7:00 p.m. at Alison Thomas's home, 2490 E. Fisher Lane #B. The book being reviewed is Pope Joan by Donna Woolfolk Cross.