Recipe adapted from Marshmallow Fluff.  Gotta love a company that started in Lynn, the city of Sin!

Cakes:

• 2 eggs
• 2 cups sugar
• 1 15 oz can pumpkin (not pumpkin pie filling)
• 1/2 cup oil
• 2 1/2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp Chinese 5-spice
• 1/4 tsp freshly grated nutmeg (yes, fresh does make a difference)
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1/4 tsp cayenne pepper

Preheat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at low speed beat eggs, sugar & pumpkin until mixed. Mix in oil. Gradually beat in remaining dry ingredients. Drop by rounded tablespoons onto cookie sheets. Bake about 10-12 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes about 22.

Fluffer Filling:

• 4 oz cream cheese
• 1/2 stick butter (room temp)
• 2 cups powdered sugar
• 1 7 1/2 oz jar Marshmallow Fluff (I prefer the Fluff, but a jar of Marshmallow creme will do)
• 1 cup toasted pecans (optional)

Bring butter to room temperature.  In a medium bowl with mixer at low speed, beat butter and cream cheese until mixed.  Beat in Marshmallow Fluff.  Add confections sugar until mixed.  Stir in pecans.

How about adding a little hot sizzle and spice to your holiday weekend and make these sinful little fluffer filled cakes for Thanksgiving.  Every once in a while, you gotta spice things up.  Wouldn’t you agree?

On a side note, if you’re lucky enough to get a little rain over the weekend, make sure a raincoat is involved.  They sure come in a variety of fun colors and textures nowadays.

The biggest thanks to Phil Defalco Photography for going anywhere I dream up. Recipe here.

What do Street Art and Espresso have in common?  For starters, they both will keep you up all night. And after a good dose of both, you’re guaranteed to start thinking much more clearly.  When I’m out taking a walk with a coffee in tow and I turn the corner and see a piece of street art that moves me, my day is complete.  San Diego has some ahh-mazing pieces.  Let me know when you’re ready for a tour.

A big, caffeinated thanks to Phil Defalco Photography for hitting the streets with me. What music moves me when I need to create some art?  Beat Panther baby!

Recipe HERE..

• I box of your favorite Brownie mix
• eggs (amount mix calls for)
• oil (amount mix calls for)
• water (amount mix calls for)
• 3 Tbsp Espresso Powder (divided)
• 2 cups Powdered sugar
• 1 Tbsp melted butter
• 4 Tbsp milk

Preheat oven per box directions.  Combine 2 Tbsp Espresso Powder with dry Brownie mix and then follow box mix directions.  What in the world is Espresso powder?  I promise I’m not trying to get all bourgeoisie up on you, all you need to do is buy some Espresso beans at your local grocery and grind them to a fine powder via at the store or at home with a food processor.  Bake and cool on a rack.  After cooling, prepare this addicting icing;  combine Powdered sugar, butter, milk, & 1 Tbsp Espresso powder.  Spread icing over cooled brownies.  Let set before cooling.  Be ready for your own personal Banksy to fall madly in love.