'Tis the season for Pumpkin

I found this recipe in a Real Simple magazine and couldn't resist. Let me tell you, you shouldn't resist either. These cupcakes are super delish and super easy!

Pumpkin Cupcakes with Cream Cheese Frosting

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

Heat oven to 350 degrees. 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.
Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18-22 minutes. Let cool.
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.

I'm Cursed

This isn't the greatest picture. Sorry. Let me explain. On the right, is the first pan of cookies that came out of the oven. On the left is the second pan.

I thank Landee for introducing me to the world of making cookies with my kids. We opened the package. We broke the little squares of cookie dough apart. We put them on the pan. Several squares were eaten before they ever had a chance to get to the pan, let alone the oven.

But here is the curse, my friends. The last pan always cooks too long. Always. I get the first one out, put the last one in and - forget about it. Always. So, we get one pan of perfect and one pan of - well....crispy.

I do the same with pancakes. They all turn out great until the last three. I put those on and, as usual - forget about it.

Do you have any kitchen curses? I'd love to hear about them.

P.S. I'm also quite clumsy. I can't even count the numerous times I've cut myself, burned myself or spilled things.