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.

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

Save

Print

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

Cinnamon Honey Banana Bites

Something happened to me when I got pregnant and after I had Jude. Before I was always more of a spicy, salty or savory type of girl. My idea of dessert was nachos with extra jalepenos. But now I can't get my mind off sweets. Any sweets!  I've been obsessed and especially with chocolate. 

I've been trying to eat more healthy so that I can lose these last few lbs of baby weight. So I've had to find healthier snacks and desserts. 

This is one I found and I'm obsessed. So simple and amazing. Just try it and you will see :)

Cinnamon Honey Banana Bites

1 banana cut into slices

Cinnamon

1 T honey

1/2 T water

1 tsp Coconut oil

Put the coconut oil in a heated pan. Put the banana slice in the oil and fry them until they are nice and golden brown. The crispier the better. 

Mix the honey and water. 

Flip all the banana slices and pour the honey mixture over them. Turn off the heat and wath the honey bubble :). Let it bubble for a minute then pour out onto a plate and sprinkle with as much cinnamon as you'd like. 

Enjoy :)

Kidney Bean and Vegetable Gratin.

Lately I have had a little obsession with plain Greek yogurt. So I saw this recipe in The Vegetarian Cookbook, and had to give it a try. I thought it was quite the tasty meal, but I think it had too much vegetables for Jake's liking. And he doesn't like yogurt so i don't think it was as good for him. But it's very pretty and colorful and has lots of good stuff in it! So here's the recipe:

(the only thing I didn't put in it is the raisins)

Kidney Bean and Vegetable Gratin

3 tablespoons virgin olive oil

1 medium onion

2 medium sticks celery

2 cloves garlic 1 medium red pepper

7/8 cup seedless raisins

A pinch of dried oregano

A pinch of dried crushed red chillies

1 teaspoon ground cumin

Salt and black pepper

14 ounce canned chopped tomatoes

6 ounce broccoli

A handful of fresh cilantro

1 3/4 cup canned kidney beans

1 1/3 cup cooked rice

3/4 cup ounce frozen sweetcorn

2/3 cup Parmesan cheese

To serve: 8 ounce natural Greek yoghurt, or 7/8 cup soured cream fresh crusty bread

method

1. Put a kettle of water on to boil. Heat the oil in a large, heavy-based saucepan over a very low heat. 2. Peel and chop the onion, rinse and thinly slice the celery and peel and crush the garlic. Add them to the oil; fry gently for 5 minutes. 3. Rinse, deseed and chop the pepper and add it to the pan with the raisins, oregano, crushed chillies and cumin and fry for 2 minutes. 4. Add salt and pepper, the canned tomatoes and 5 tablespoons of water. Bring to the boil, reduce the heat, and simmer for 5 minutes. 5. Rinse the broccoli, cut it into florets, put them into a saucepan and cover with boiling water. Bring back to the boil, cook for 2 minutes, then drain and set aside. 6. Preheat the grill to medium. Rinse and chop enough cilantro to give 4 tablespoons and set aside. 7. Drain and rinse the kidney beans and add them to the vegetable mixture, with the canned rice and sweetcorn. Return to the boil, lower the heat and simmer for 2 minutes. Add the broccoli and heat for a further minute. 8. Remove the pan from the heat, then stir in the cilantro and grate the Parmesan cheese over the top. Grill or broil the gratin for 5 - 6 minutes to melt the cheese. 9. Serve accompanied by yoghurt or soured cream, and crusty bread.

Char's Garden Chowder and My Family Rolls. YUMMY!!!

If you don't try and make this soup you are absolutely crazy and missing out. It is so good, I can't get enough of it. 

This is my Aunt Char's recipe, that she entered into a contest for a new soup at Zupas.  She won and they served it there for quite a while. If you have ever been to Zupas you know how good this must be. 

The picture doesn't do it justice but the taste is so cheesy, creamy and so freaking delicious. And to go along with it I made my families recipe for rolls. They are always a huge hit.  Here are the recipes:

Char's Garden Chowder

2 Medium Zucchini's
1 Medium Onion, chopped
2 T Fresh Parsley, Minced
1 t dried basil
1/3 c butter
1/3 c flour
1 t salt
1/4 tsp pepper
3c vegetable broth
1 t lemon juice
2-3 tomatoes, diced
1 12oz can evaporated milk
1 can corn
1/3 c Parmesan cheese, grated
2c cheddar cheese, grated


Over MD heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

Mom's Dinner Rolls

4-4 1/2 C flour

1 T rapid rise yeast

1 C milk

1/3 C sugar

1/3 C vegetable shortening or butter (I use butter)

1 tsp salt

2 eggs

In a large mixing bowl combine flour and yeast. In a saucepan heat milk, sugar, butter and salt just until war (115-120 degrees) and butter is almost melted, stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides as you go. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic (6-8 Min's) Shape into a ball. Place in a greased bowl; turn once. Cover at let rise in a warm place until doubled(about 1 hour).

Punch down. Shape into desired rolls, cover, let rise till nearly double (about 30 Min's). Bake in a 375 degrees oven for 20 minutes or until golden brown. Bake in a glass 9x13 pan in about 1/4 cup melted butter. ENJOY!!!

Black Bean and Corn Quinoa Salad.

Here is a recipe my aunt suggested.
Here is the recipe:

Black Bean and corn Quinoa Salad

1 c quinoa

2 c vegetable broth

1/2 15oz can of black beans

1 c frozen sweet corn kernels, thawed

1/2 avocado, cut into 1/2 inch peices

1 c chopped tomatoes

1/2 c red onion, chopped small

Cilantro Dressing (Below)

zest of 1/2 lime

Salt and pepper

Chopped cilantro for garnish

Cook quinoa in vegetable broth according to package. Meanwhile combine black beans, corn, avocado, tomatoes and onion in a mixing bowl. Top with salad dressing (below). And add the lemon zest and the cilantro if you would like.

When quinoa is done you can either cool it for a cold salad or eat it hot. Both are tasty.

Cilantro Dressing

1/3 c olive oil

2 T chopped cilantro

2 T white wine vinegar

1/2 tsp salt

1/4 tsp cumin (i added a little more, i love cumin!)

squirt of agave nectar (if it tastes to vinager add more agave)

Place all ingredients in a container and shake until well mixed.

To make salad just place the black bean and corn mixture on top of quinoa and serve =]

Mexican Pizzas

What a fattening dinner I tell you what!! But how yummy =] So i used to love the Taco Bell's Mexican Pizza but about 5 years ago or maybe when I stopped eating meat, fast food started to really freak me out. Just from some things I've heard. But I don't eat it anymore except of course In N Outs Grilled Cheese (Ill get into my obsession with that another day). Anyways i came up with my own Mexican pizza, and it pretty much tastes the same except WAY better. So here you go:

Mexican Pizza

1 Can refried Beans

1 Can Rosarita Enchilada Sauce (Or homemade works better, Kroger brand SUCKS!!)

Cheese

Green Onions

Tomatoes

Flour tortillas

Jalapenos (If you must have spicy like myself)

Oil for frying

Hamburger meat seasoned with taco seasoning if you are a meat eater

Preheat over to 450 degrees. Heat up the refried beans on medium heat. Fry the tortillas until golden. Chop up the vegetables. Lay one tortilla on baking pan and spread a layer of beans on it. Spoon some enchilada sauce over the beans and sprinkle some cheese on top. Add a layer of meat if you want. Put the other fried tortilla on top and put a good amount of cheese on top of that topped with vegetables and bake just until cheese has melted. Cut and ENJOY.

Lindsey's Black Bean and Cheese Enchiladas. Flan for dessert.

Today I was craving mexican so I was trying to think of something a little more fun to make than I usually do. But what it came down to was my own recipe for Black Bean and Cheese Enchiladas. A while back I came up with this recipe because I was sick of having just plain old cheese enchiladas, they are sorta boring and there's not much to them. So I wanted to create one with more substance to it. Not saying it's healthy but much much better than just cheese. I also got a little creative and decided I wanted to make homemade corn tortillas rather than the store bought ones. So I went and bought myself a tortilla Press, which turned out to be really fun and I probably wont be buying the store corn tortillas again. Here are the recipes:

Corn Tortillas

2 C Masa Flour

1 1/4 C water

1/4 tsp salt

Put Masa flour, salt and water in a large bowl and mix with a wooden spoon until soft dough forms. You may need to add more water so add it 1 T at a time. Do not make dough to wet or it will stick to the press. Form into 18 balls about the size of a golf ball. Put some plastic wrap on both sides of the press (I used the bag from a cereal box, it worked really well and didn't stick). Place 1 ball at a time and press down and flatten it with the press. You can use a rolling pin but i'd suggest getting a press if you are going to be making them after this. Heat skillet on medium heat and cook each tortilla for 45 seconds on each side.

Lindsey's Black Bean and Cheese Enchiladas

1 T oil (I use olive oil)

1/2 onion, minced

1 clove garlic presses or minced

1/2 T cumin

1/2 T chili powder

1 4oz can diced green chilies

1/2 C salsa (I use the Hot Picante brand)

1 can black beans, drained and rinsed

1 tomato, chopped

1/4 C sour cream (nothings as good as the Daisy brand)

1 C colby jack or cheddar cheese

Corn tortillas

1 20oz can enchilada sauce or you can make your own

Saute onion and garlic in the oil until softened. Add cumin and chili powder stir for about 30 seconds. Add green chilies and salsa and mix well, then add black beans and tomatoes. Stir in sour cream then remove from heat and add 1/2 c of the cheese and stir just till melted. Pour enough of the enchilada sauce to cover the bottom of a 9x13 pan about 1/3 of the can. Warm each tortilla up in a saucepan, microwave or you can lightly fry them so they don't break while you roll them up. Fill each tortilla with 2-3 Tb of bean mixture and roll up and place in the prepared pan. Spoon the rest of the sauce over the enchiladas and sprinkle the rest of the cheese on top and place in preheated oven at 350 degrees for 25 minutes. Enjoy =]

And for dessert I made Flan with cream cheese in it. I got the recipe from allrecipes.com but once again I made a change. The recipe didn't call for cream cheese but it also only calls for 3 eggs. I didn't think that it would be the texture I would want. So I added the cream cheese. Plus it adds a very good flavor. You also have to make sure you don't mix it too much or the texture won't be smooth. Thats what I did here, but last time I just blended until it was smooth and the texture was PERFECT!! Like Cheesecake but also flan. Here is the recipe:

Cream Cheese Flan

• 1 cup white sugar
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract
• (Add 4oz cream cheese)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.