Wow! That's Amazing!

Yesterday we made Pumpkin Carrot Cupcakes with Orange Zest Cream Cheese Frosting with a sprinkle of nutmeg....oh boy they were so delicious! Here I have posted the recipe just in case any of ya'll are interested.

Here's just a little update on Matt: He was doing great at the beginning of the week. Although he still felt pain because the pain medication wasn't doing a lot for him, he was still able to do normal activities without too much pain by Wednesday. Then by Thursday, he couldn't sleep through the night and wasn't feeling so good. This continued through Friday night. On Saturday morning when Matt woke up, he discovered a large yellow bump on his hip next to the incision. After a quick call to Sunshine asking whether we should go to a clinic or the ER, Sunshine said that we should go to the clinic first then see what they say. While at the clinic, they said his white blood cell count was high again, and they were able to get a hold of our surgeon. After a couple of hours of serious pain, our surgeon arrived. He had been hunting with his children and left to help Matt. In his camouflage pants and everything, he reopened part of the incision and squeezed. Matt was in a lot of pain, and I could see why. The wound was being drained like no other. After an epic minute where Matt was holding in the pain and I was watching in shock and grotesque interest, it was over. The surgeon then began putting a ribbon like gauze inside the incision with a wooden stick. Matt was cringing in pain and I wanted to look away but couldn't. The doctor then informed me that I would be the lucky person to pull it out the following day... oh no that's today! I sure wish my sisters were in town, they're nurses and they know how to take care of that kind of thing. But gratefully I love Matt a WHOLE LOT, so I will be able to do it...I hope. Does anyone want pictures of this event? I would be more than happy to take them. I'm sure everyone would love that! I'm sure it will be great.

Now, Matt is on antibiotics....finally! We're hoping for a good recovery.

Here's the recipe:

Preparation Time: 25 mins
Cooking Time: 25 mins
Cooling Time: 20 mins cooling

Servings: 24 cupcakes

Ingredients

1 cup whole-wheat flour 

1 cup all-purpose flour 

2 teaspoons ground cinnamon 

2 teaspoons baking soda 

1 teaspoon salt 

2 cups packed brown sugar 

1/2 cup vegetable oil 

3 teaspoons grated orange peel, divided 

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 

4 large eggs 

2 cups grated carrots 

3/4 cup golden raisins 

4 ounces light cream cheese 

1 tablespoon butter, softened 

1 1/2 cups powdered sugar, sifted 

Candied orange peel for garnish (optional) 

Directions

PREHEAT oven to 350° F. Paper-line 24 muffin cups.

COMBINE whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

BEAT cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.