Ingredients

• 1 18.5-ounce box of yellow cake mix (plus ingredients called for in the package directions)
• 1/2 teaspoon of pumpkin pie spice
• 1 15-ounce can of pumpkin puree
• 2 8-ounce bars of cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces of candy corn 

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. 

By Kate Merker,  October 2009, realsimple.com

Ingredients

• 1 18.5-ounce box of yellow cake mix (plus ingredients called for in the package directions)
• 1/2 teaspoon of pumpkin pie spice
• 1 15-ounce can of pumpkin puree
• 2 8-ounce bars of cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces of candy corn 

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. 

By Kate Merker,  October 2009, realsimple.com

Ingredients

• 1 18.5-ounce box of yellow cake mix (plus ingredients called for in the package directions)
• 1/2 teaspoon of pumpkin pie spice
• 1 15-ounce can of pumpkin puree
• 2 8-ounce bars of cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces of candy corn 

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn. 

By Kate Merker,  October 2009, realsimple.com


Fall For Art in Millerton, NY

Saturday, October 23, 10-5 and Sunday, October 24, 11-3

Celebration Parties on Saturday, 5-8

http://www.ruralintelligence.com/index.php/ruralroadtrips_section/ruralroadtrips_articles_excursions/

 

Saturday, October 23th, 2010
Hudson Valley (West)

Bus Departs: 9:15AM (begins boarding midtown at 9:00 AM)
Bus Returns: Approx. 7:00PM

The first stop will be the Whitecliff Winery and Vineyard whose wines have been wine recognized by the Culinary Institute of America. In addition to its wines, the vineyard also has some of the most scenic views along the Shawangunk Wine Trail. The next visit will be to Stout Ridge an innovative winery known for its eco-friendly production techniques.

After a casual lunch at Stout Ridge the tour will head over to Benmarl, for another round of wine tasting. Benmarl has one of the oldest continuously operating vineyards in the region and offers spectacular views of the Hudson from its winery.

The discounted price for early sign ups (thru Oct 18th) is $115. Regular registration (after Oct 18) is $125. Groups of 4 or more and affiliate groups pay $110. To get more information and/or reserve your spot on the trip check out the Grape Getaways website.

http://www.grapegetaways.com/index.htm