Pumpkin Cream Cheese Muffins

Fall is in the air, or more like winter here in Utah.  Which means pumpkin flavored everything.

  Two days ago I made some caramel stuffed pumpkin snickerdoodles. They were very tasty. I couldn't get a good enough picture of them, so I will post the recipe next time I make them.  The dough was eggless, so I ended up filling up on dough before I even tried a cookie. Yum!

I had some leftover pumpkin, so I decided to make these muffins. 

Jake, my husband, only likes sweets when he is really hungry. So I decided to make them for right when he got home from work. He could eat one, then we could have dinner :). And he loved them!

Hope you enjoy them :)

Pumpkin Cream Cheese Muffins 

Ingredients:

• 1/4 cup (50g) dark brown sugar (or light brown)
• 1/2 cup (62g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, melted

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice*
• 1/2 cup (100g) dark brown sugar (or light brown)
• 2 large eggs
• 1 cup (227g) pumpkin puree
• 1/2 cup (120ml) vegetable oil (or canola, or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teaspoon vanilla extract

• 6 ounces (168g) cream cheese, softened to room temperature
• 1 egg yolk
• 1 teaspoon vanilla extract
• 3 Tablespoons (36g) granulated sugar

Directions:

Preheat oven to 425F degrees. Line two muffin sheets with 14 liners or spray with non-stick spray. Set aside.

Make the crumb-topping first: Add the brown sugar, flour, and cinnamon to a small bowl and mix until combined. Add the melted butter and mix until crumbs form. Set aside.

Make the pumpkin muffins: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld (or stand) mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.

Spoon 1 Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with crumb topping and press the topping down into the muffin so it sticks.

Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Try not to overbake.  Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

Caramel-Apple Pie with the Perfect All Butter Flaky Pie Crust

A week ago, I came across a pie crust recipe and tutorial on Smitten Kitchen, that is to die for.  I followed the recipe step by step and was blown away.

I have to admit I have only made pie crust a few other times and mostly for just the crust, with some butter and cinnamon sugar on it.  One of the treats I was raised on.

My family (who makes pies often) was blown away too.  My mom said she has never gotten a crust that flaky before.  And said the whole pie was worthy of a pie contest.

Another great thing is that it is made with ALL butter.  If you search the internet you will find people saying you cant get it that flaky with all butter.  Well they are WRONG!   I tried to capture the flaky-ness in the bottom picture but I don't think that even does it justice.  Both my sisters said it reminded them of phyllo dough.  Trust me you will want to give it a try.

Last night I decided to make the crust again, not even knowing what i was making it for.  I had a few extra apples lying around and decided to try a classic apple pie with a caramel twist :)

Here is a great tip on how to do the lattice top.  I found it very helpful. Found at Gimme Some Oven.

Yummy!  I hope you will try out this recipe and definitely the crust.


Caramel-Apple Pie with the Perfect All Butter Flaky Pie Crust

For the Pie crust I am just going to send you on over to Smitten Kitchen to follow her steps to get it just perfect.

Pie Filling

4 large apples (I used granny smith), cubed
3/4 cup dark brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon lemon juice
1/2 cup caramel balls

Sea salt
1 egg white, lightly beaten
sugar for sprinkling the top

Preheat oven to 500 degrees with a baking sheet on bottom level.

Combine apples, brown sugar, cinnamon, cloves, nutmeg, salt, flour and lemon juice in a large bowl and mix to combine.  

prepare pie crust in a pie pan and pour apple filling in the crust.  Sprinkle the caramel balls and sea salt on top of the apples.  Top the pie with crust to your liking, brush lightly with egg whites and top with sugar.  

Bake in preheated oven on pan on bottom rack and reduce heat to 425 degrees, bake for 25 minutes until golden brown.  Reduce heat to 375 degrees, rotate pie and bake for 30 more minutes. 

Remove, enjoy :)

Egg White and Tomato Melt

I've never been an egg fan. Something about them just creeps me out but I found that without the egg yolk, they are much better. It may have been the yolk I didn't like the whole time.

I found this recipe on Skinny Taste and ate it for a straight week, every day for lunch. 

Egg whites have only 17 calories for each one. So it's a really yummy low calorie meal, not lacking in flavor!

Hope you enjoy it as much as I have. 

Egg White and Tomato Melt

1 english muffin

3 egg whites

1/2 tsp olive oil

2 green onions, chopped

salt and pepper

5 grape tomatoes, halved

shredded cheese

Toast an english muffin under the broiler.  Be sure to keep an eye on it so it doesn't burn.

Saute the green onions for 1-2 minutes, until soft.  Add the egg whites and scramble until cooked through.  Remove from heat.

Top the english muffins with half the scrambled egg mixture, tomatoes and top with cheese.

Place under broiler until cheese melts.

Enjoy :)

Dutch Baby Pancake

Breakfast for dinner is always yummy, especially when its a dutch baby pancake! 

This turned out so fluffy and delicious, I had to go back for seconds.

The texture was amazing.  I will definitely be keeping this recipe on hand to make more.

Hopefully you enjoy it just as much.

You can find the original recipe at Camille Styles Blog.

Dutch Baby Pancake

3 large eggs

2/3 cup milk

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup flour

1 tablespoon butter

optional garnishes:  powdered sugar, butter, fruit, maple syrup, buttermilk syrup

1. Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.

1. In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5 – 10 minutes.

1. Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.

1. Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.

Vegetarian Butternut Squash Chipotle Chili with Avocado

It's been fall weather for a few weeks here in Utah.  It always gets me excited for Soups, Chili, Pumpkin treats and the fall wardrobe.  

I normally make my Meatless Chili and Mexican Cornbread but found this recipe on Pinterest and decided to give it a try.  I LOVE butternut squash and avocado so I knew it would be good.  

The cinnamon gives it just enough sweetness to go with the chipotle adobo spice.  It's the perfect mixture of spicy and sweet, even my husband gave it a thumbs up.

I found the original recipe at Cookie and Kate.

Vegetarian Butternut Squash Chipotle Chili with Avocado

1 medium red onion, chopped

2 red bell peppers, chopped

1 small butternut squash (about 1 1/2 lb), chopped

4 garlic cloves, pressed or minced

2 Tb olive oil

ground sea salt

pepper

1 Tb chili powder

1 tsp cumin

1 Tb chipotle in adobo, chopped

1 bay leaf

1/4 tsp cinnamon

14 oz. can diced tomatoes, including liquid

4 cups cooked black beans or 2 cans, rinsed and drained

14 oz. can vegetable broth, about 2 cups

2 avocados, diced

chips, for topping

cilantro

Throw everything into a slow cooker besides the avocado, chips and cilantro and turn to high heat.  Let cook for 4-6 hours.

Top with avocados, chips and cilantro when finished.

Enjoy :)

Sautéed Spinach Hummus Melts

I love being a stay at home mom for so many reasons.  Don't get me wrong, its extremely exhausting and all time consuming but I do love it.  I love being able to be the one to see Jude grow up, to see him have all his firsts , being the one he depends on and I LOVE being his mommy!  

BUT I also love being able to make my myself yummy lunches and not having to depend on fast food, spending tons of money or eating a lousy sandwich.  Plus a really nice bonus is being able to stay in sweats or yoga pants all day.  

I saw this lunch idea on Pinterest and had to make it.  I love hummus and cheese so it sounded perfect and really easy.  

Hope you enjoy it!

Sautéed spinach hummus melts

2 english muffins

3 handfuls of spinach

hummus

olive oil

garlic

mozzarella cheese

Turn the oven to broil and toast the english muffins.  Make sure to keep an eye on them so they don't burn.

Sauté the spinach in a little garlic and olive oil.

Top each english muffin with some hummus.  Add the spinach and top with mozzarella cheese and stick under the broiler until cheese starts to brown.

Strawberry Coconut Chia Seed Banana Bread

It's been forever, I know!  I've been wanting to get back into it though, so here I am. 

I went on vacation to Arizona to visit Jakes aunt and my friend Amy and while I was there, Jakes aunt made banana bread. It made me realize I had never made it before. 

When I got home I searched Pinterest and found this recipe from Ambitious Kitchen blog. It's seriously delicious so I hope you enjoy :)

Strawberry Coconut Chia Seed Banana Bread

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Ingredients

• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ripe mashed banana (about 2-3 bananas)
• 1 tablespoon coconut oil, melted and cooled
• 1/3 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1/4 cup nonfat plain greek yogurt (I used Chobani)
• 2 tablespoons unsweetened almond milk (soy, coconut, or skim also work)
• 3/4 cup diced organic ripe strawberries
• 1/4 cup smashed organic raspberries (or you can use more strawberries)
• 1/2 cup unsweetened coconut, plus 3 tablespoons for topping (sweetened is fine, too)
• 2 tablespoons chia seeds
• 2-4 strawberries, sliced for topping

Instructions

1. Preheat oven to 350 F. Grease 9-inch loaf pan with cooking spray. (I love Trader Joe’s Coconut Oil spray.)
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. In a seperate large bowl, beat together banana, brown sugar, egg, coconut oil vanilla, yogurt, and almond milk until smooth and creamy. Slowly add dry mixture to wet ingredients, and mix until combined. Gently fold strawberries, raspberries, coconut and chia seeds into the batter.
4. Place batter in prepared loaf pan. Sprinkle top evenly with 3 tablespoons of coconut. Place sliced strawberries over the top of the bread. Bake for 50-65 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 20 minutes, then remove from pan and return to wire rack to finish cooling. Bread is even better the next day (they always are). Bread will stay fresh for a few days when wrapped tightly. I love this bread with strawberry jam and peanut butter.

Nutrition Information

Serving size: 1 slice Calories: 157Fat: 3.8g Carbohydrates: 27.5gSugar: 9.7g Fiber: 2.5gProtein: 3.8g