After the most amazingly lazy day, I'm feeling much better, thank you. It feels like the day after Christmas, when we laze around the house all day grazing on leftovers. I've encouraged Brad to watch football all afternoon not because I have any interest in football, but just because it's nice to be ensconced in the living room with my knitting, my husband, and my cats. And a nice variety of beers that our friends brought over last night.

A lazy day at home is extra good when you have extras of these lying around:

Recipe here:

Heavenly Pumpkin Cupcakes With Whipped Cream

1 yellow cake mix
2 eggs
1/2 tsp baking soda
1 15-oz can pumpkin
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves

Preheat oven to 350. Mix all ingredients and beat for four minutes. Spoon into cupcake papers about 3/4 full or even a little fuller to form a nice dome.

For regular sized cupcakes, bake about 15 minutes or until toothpick inserted into center comes out clean.

Topping:
1 pint heavy whipping cream
1/4 cup sugar
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp cloves

Whip cream and sugar using electric mixer or stand mixer on med-low for 10-20 minutes until cream forms soft peaks. Whipping the cream very slowly on low speed helps make a whipped cream that won't get watery or dissolve later. Spoon or pipe the whipped cream onto cooled cupcakes. Mix spices in small dish and sprinkle a little of the mixture onto each cupcake.

I must give credit to my ex-coworker, Rachel, for this recipe. She used to make a lot of cakes, and this amazing pumpkin cake with whipped cream instead of frosting was my favorite one. I took the cake recipe and made them into cupcakes. The pumpkin pie spice sprinkled on top is all me, though. They were good enough that the people who like pumpkin loved them, and a couple of people who said they don't normally like pumpkin said, "wow, I actually like this." I guess you can please everyone.