Tuesday, November 8, 2011

30 Days of Thanks #8

Day 8

Today I am thankful for my Life Group! We are a eclectic group! We are all in different ages & stages of life but I LOVE it! We meet once a month at someones house. We share a meal-the host home prepares the main dish , drinks and a small devotion and the others bring the side dishes. We have a good time just talking & eating and fellowship that the couple of hours we are together go by pretty fast! In December we do a Progressive Dinner & then we sing carols! Fun!Fun!!

Tonight we had Santa Fe Stew-YUM!!!!!! :) I made the dessert-it to was yummy & I am going to share it!

I got the cake recipe from Hungry Girl & the frosting from Skinnytaste

Cake Mix + Canned Pure Pumpkin

PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- PointsPlus® value 5*Ingredients:One 18.25-oz. box moist-style cake mix One 15-oz. can pure pumpkin Directions:Preheat oven to 400 degrees.Combine ingredients in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)MAKES 12 SERVINGS

Pumpkin Cream Cheese Frosting

8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

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