Things I Learned Today

I learned its best not to watch a very scary movie the night before you have to get up early.

I learned when someone gets back from being out of town and they ask, "Did you miss me?" you should always say yes, even if the answer in your head is really no.

I learned why it is important to wear real shoes and not sandals when working with lots of 2X4s. I might have a slight limp for the next couple of days.

I learned its best not to sit down in the same place that you cut wood because slivers do not respect personal space. They will poke your bum without hesitation.

I learned if you feel like you are missing a pair of shoes or a sweater it is a wise choice to clean out your car. Hidden treasures, I tell ya.

I learned that Armour All wipes can work miracles on the dash of your car.

I learned that bugs and spiders are NOT more scared of me than I am of them. Why do they insist on crawling by me? I'm wearing tennis shoes and holding a saw. The odds are against them.

I learned that no amount of spray paint will cover unfinished wood. Seriously.

I learned why people invest in electric sanders. I could have saved lots of time and my fingers would have far fewer splinters.

I learned that even though when you buy a hunk of meat it looks like a lot, but when it spends all day in a crock pot it doesn't really make that much. That doesn't shrink the price though. You'd think that I bought a pot roast laced with gold.

Overall, I think it was a pretty informative day.

These pumpkin cupcakes are the next experimental stage in "my process." They are actually adapted from Martha Stewart and Williams Sonoma recipes. Or as we lovingly called them "Christmas trees" and "penguins."

Williams Sonoma aka The Penguins

Even though the taste tests came out close (4-3) the Martha Stewart cupcakes won out. Here is the recipe. These are really easy to make and taste delicious. Top them with some clove frosting and you've got yourself the official pumpkin cupcake of this years kiosk. I'll give you the recipe, but only if you promise to come and buy one from me first...

Martha Stewart aka Christmas Trees

Pumpkin Cupcakes #2

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.