Posts Tagged ‘ recipe ’

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!)


Pound Cake Recipe

Because, yes, it’s that good. This recipe makes 2 9″x5″ loafs.  One for you, and one for a friend. 🙂  You can either wrap it in plastic wrap at room temperature (which will keep it good for 3-5 days) or wrap it tightly in plastic wrap, then aluminum foil and freeze for up to two months.  Enjoy! 🙂


  • Flour – 4 cups
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Unsalted butter – 1lb or 4 sticks
  • Granulated Sugar – 3 cups
  • Eggs – 8, lightly beaten
  • Pure vanilla extract – 2 teaspoons
  • Heavy cream – 1/2 cup
  • Powdered sugar –  for dusting (optional)


Sift the dry ingredients

Position a rack in the middle of the oven and preheat to 325 degrees.  Butter two 9-by-5 ince loaf pans and line with buttered parchment paper.  Sift together the flour, baking powder and salt into a bowl


Make the batter

In a large bowl, using an electric mixer on medium speed, beat togther the butter and granulated sugar until fluffy and lightened in color, about 2 minutes.  Add the eggs, two at a time, beating well after each additon.  Mix in the vanilla.  On low speed, add half of the flour mixture and mix until incorporated.  Mix in the cream until blended.  Add the remaining flour mixture and mix just until a smooth batter forms.  Dived the batter evenly between the prepared pans.


 Bake the cakes

Bake until the top of each cake is golden and a toothpick  inserted into the center comes out clean, about 1 hour – 1 hour, 20 minutes.  Briefly cool in the pans for about 20 minutes.  Remove the cakes from the pans to cool completely.  Dust the top of cake with powdered sugar and slice to serve.

Truffle Tuesday

Welcome to truffle tuesday!  Part of my new year’s resolution was to become a better cook.  So today I decided to make oreo truffles!  They are delicious!

Truffle Tuesday

Oreo Truffles


  • 1 – 18 0z package of oreos, crushed
  • 1 – 8oz package of cream cheese, softened
  • 1 bag of baking chocolate (white or milk), melted


Mix crushed oreos and cream cheese til thoroughly mixed.  Roll mix into 1″ balls.  Dip balls into melted chocolate.  Refrigerate for 1 hour or until chocolate hardens.