Pumpkin Creme Cheese Muffins.

These muffins are awesome amazing the most delicious things ever. So good.  So so so good.  They’ll probably change your life.  Ok, maybe not, but they’ll totally make your day better.  Make them. Now.  You won’t regret it. 


Pumpkin Cream Cheese Muffins

Yield:24 muffins
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)


Our Ravens

We are Ravens fans.  But not those ravens fans that wear jerseys but can’t tell you who they are playing this week.  Not the kind that wear lavendar fitted jerseys.

No. We are the kind that live and breathe Ravens football.  We can tell you what color the team is wearing.  We tailgate for hours.  We hate to miss a game. 

We. heart. the Ravens.

We may even bleed purple and black… 

So today, Joe got to go to the game, so I tailgated with my family for a little bit.  And it was a blast.  Cold, but totally worth it.  LET’S GO RAVENS! 

Update:  34 – 17  Woot!


Pumpkin Feet

meeting the flay.

Today, I met the flay.  the Bobby Flay.  Master Chef extraordinaire.  I met him. 

Oh my goodness, so exciting.  And no, I didn’t tell him that moments before, I had totally messed up at my attempt at making dinner rolls. twice. 

Anyways, he was at the Annapolis Mall doing a book signing for his new cookbook, Bar Americain (there are some delicious recipes in there) .  So I lined up with what seemed like a billion people to say hi!  (Technically I said both “Hi”and “Thank you.”  lol.  I’m so chatty!) 

After 2 hours and 20 minutes of waiting with my poor hubby (whose knees were in so much pain).  We finally got into the store. 

At least then I could distract myself with all the pretty tools and delicious smells. 

(me totally geeking out)

Finally he signed our copy.  I was so excited! 🙂

So there you have it.  Me + Bobby Flay = best friends.  And by best friends, I mean I met him for 2 seconds, and watch his shows.  lol.  But I still had a blast! 🙂


Sorry I haven’t posted in a few days.  I’ve been cooking like crazy, only to find that it was gross.  😦  I made my own granola bars, ratatouille, and banana bread.  fail. fail. fail. 

So frustrating. 

Sometime sthat happens though.  Not every recipe will be good, so I know I have to keep trying.  Luckily today I am attempting dinner rolls, chicken chili, and meeting someone oober famous in the culinary world.  I hope this totally inspires me! 🙂

Stay tuned.

Blooming. Tea.


Triple double

Sometimes we get down at work. Under appreciated. Over worked. Dealing with incompetence. Sometimes it can all just be a little too much.

So on those days we take time for a delicious break. Coffee. Coffee ice cream. Bacon peanut butter cookies. Mega cookies. And triple double Oreos.

I hope that you find time for a tasty escape from work today too. Here’s to sweets, friendship and a little bit of fun in your workday.