Pumpkin Cream Cheese Muffins


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Pumpkin Cream Cheese Muffins
Yields: 24 muffins

Ingredients for the muffins:
3 cups Flour
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground cloves
1 teaspoon Salt
1 teaspoon Baking Soda
4 Eggs
1 1/4 cups Vegetable oil
2 cups Sugar
2 cups Pumpkin puree
For the filling:
8 ounces Cream cheese, softened
1 cup Powdered sugar
For the streusel topping:
1/2 cup Sugar
1/4 cup and 1 teaspoon Flour
4 tablespoons Butter, cubed
1 1/2 teaspoons Cinnamon

Method of Preparation:
1.  To make the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth.
2.  Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit inside the well of a muffin pan.  Wrap the log tightly and freeze until hardened, about 2 hours.
3.  To make the muffins, combine the flour, spices, sald and baking soda in a bowl.  Mix well and set aside.
4.  In a mixing bowl, combine the eggs, vegetable oil, sugar, and pumpkin puree. Mix until well combined.
5.  Add in the dry ingredients and mix on low speed until just combined.
6.  To make the streusel topping, combine all ingredients in a small bowl.  Mix together with a pastry blender until crumbly.
7.  Preheat the oven to 350 degrees. Line 2 muffin pans with paper liners.
8.  To assemble the muffins, fill each muffin well halfway with batter.
9.  Remove the cream cheese log from the freezer and slice into 24 discs. Place a slice in each muffin well on top of the batter.
10.  Divide the remaining muffin batter evenly over the tops of the cream cheese discs.
11.  Sprinkle the streusel topping over the batter.
12.  Bake for 20-25 minutes.  Let cool completely before serving.

Source: adapted from Annie’s Eats




October 8, 2009 at 1:53 pm Leave a comment

Autumn Party

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On Sunday Sam and I hosted our first party. The only other time we tried to have a party our washing machine flooded the apartment 15 minutes before our guests arrived so we had to relocate the party to my parents’ house!

Everything seemed to go really well. Our guests were very kind and complimentary of the food. As far as being a hostess, next time I will work more on entertainment. For this party I put all my focus on the food and décor. Thank goodness there was a football game on to break the ice when our guests arrived. Later on we had a great time playing Catch Phrase. Overall I had a blast and cannot wait until our next party – maybe at Christmas.

I definitely wanted the menu to reflect fall flavors. Most of the recipes are from my favorite food blog, Annie’s Eats. All of the recipes turned great, although Sam and I did have to make a good many alterations to some of them. Some of the crowd favorites were the Stuffed Mushrooms, Peanut Butterfinger Mini Cheesecakes, Cinnamon-Sugar Pretzels, and Pumpkin Cream Cheese Muffins. I am going to add each item from the menu as individual posts because I’m still trying to figure out the formatting for posting recipes and it’s really frustrating!


  • Pumpkin Cream Cheese Muffins
  • Cinnamon-Sugar Pretzels
  • Peanut Butterfinger Mini Cheesecakes
  • Molasses Cookies
  • Sugar Cookies with Royal Icing
  • Salted Pretzels
  • Fall Greens with French Vinaigrette
  • Stuffed Mushrooms
  • Cranberry Pecan Chicken Salad Sandwiches


October 8, 2009 at 1:36 pm Leave a comment

Soft Pretzels

These pretzels were so simple to make, and very delicious. I actually messed up while making them by adding the butter at the wrong stage of the mixing process so I can only imagine how great they will be when made properly. The pretzels stayed soft and slightly chewy on the inside which was awesome, however I wasn’t too happy with the eggwash. It seems to make the skin of the pretzels wrinkly but I think perhaps I added too much. These pretzels will be made again this weekend for an autumn party so I will put up a new post with hopefully even more successful results.

Soft Pretzels
Yield: 8 each

Ingredients for the dough:
1 ½ cups  Warm water (110-115˚ F)
1 tablespoon  Sugar
2 teaspoons  Kosher salt
2 ¼ teaspoons  Instant yeast
22 ounces (4 ½ cups)  All-purpose flour
4 tablespoons  Unsalted butter, melted
As needed  Vegetable oil, for greasing the bowl
Ingredients for finishing:
As needed  Cooking Spray
10 cups   Water
2/3 cup  Baking soda
1 each  Egg yolk
1 tablespoon  Water
As needed  Kosher Salt

Method of Preparation:
1. To make the dough – combine the water, sugar, salt, and in the bowl of a stand mixer with a paddle attachment.
2. Mix on low to dissolve the yeast.
3. Add the butter and flour and mix just until the dough comes together.
4. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes.
5. Transfer the dough to a bowl lightly greased with the vegetable oil, turning once to coat.
6. Cover with plastic wrap, set in a warm place, and let rise until doubled in bulk – about 50 to 55 minutes.
7. Preheat the oven to 450˚F. Line two baking sheets with parchment paper and spray lightly with cooking spray.
8. Bring the water and baking soda to a boil in a large saucepan or stock pot.
9. Make the egg wash by combining the egg yolk and 1 tablespoon of water in a small cup or bowl.
10. In the meantime, divide the dough into 8 equal pieces.
11. Working with one piece at a time, roll the dough into a rope about 24” long.
12. Make a U-shape with the rope and cross the ends over each other and and onto the bottom of the U-shape.
13. Place onto the parchment lined baking sheet. Repeat with the remaining pieces.
14. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds.
15. Remove from the water with a slotted skimmer and return to the baking sheet.
16. Once all the pretzels have been boiled, lightly brush with the egg wash and sprinkle light with salt.
17. Bake until dark golden brown, about 11-14 minutes.
18. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Annie’s Eats

September 23, 2009 at 12:00 pm Leave a comment