I recently decided I need to do something about my inactivity. Since my Son’s wedding in July I had basically stopped exercising. Attempts to exercise from home just were not faithful. I decided I had to force myself to be held accountable. So I joined a gym. Mind you, we have a gym at the University. But I work with students all day long. Did I really want to go to the gym and workout around them also? Not to mention all the young boys and girls with 20 year old bodies around me – well, that is not much inspiration to me. Just makes me want to go hide in a corner. The gym I joined is great and the workouts have been awesome. I even am doing strength training. So, my time is limited. 3 days a week I actually leave my house by 5:30 AM just so I can get there for a morning workout. 2 nights a week I am arriving home late. This is cutting into my baking time considerably. lol Not that I need it. I actually brought home McDonalds for dinner last night so I didn’t have to make dinner. Don’t worry, I brought home a salad for me. Anyway, I ended up making these mini bundt cakes (since of course, take home actually gave me a little bit of time.) These bundt cakes are quick and easy to make though. So even if you are short on time – your ok!

This is my 2nd recipe I have made from Once Upon a Plate. If you haven’t been to her site, you really should go! Her photos are absolutely awesome! I especially love the caramel and brown sugar ones. Which is exactly what I have made! For my birthday I made the Salted Caramel Apple Cake with Toasted Walnuts and last evening I made the Pumpkin & Spice Cakelettes with Brown Sugar Icing – HoneyB style – with Butternut Squash. Oh me. Oh MY. YUM. Perfect moist cake. Yummy brown sugar icing.

Need I say more? Oh, yeah. I only ate one. This morning. Just finished it. I might break down and eat another one later. Maybe. I am taking these to work but I am sending a couple with Grumpy for his lunch today also. For the recipe, I really urge you to go to the link here. You can see her photos – that dragged me into this. 🙂 Also, I followed her recipe exactly except I used mashed butternut squash (plain, no salt, no butter) in place of the pumpkin. I had some leftover from those rolls…..and I got 20 little cakelettes. I didn’t double them up because I was taking them to work – but for an occasion – I would probably double them up. Ok, if you haven’t gone yet….go on, get over there!