Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

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

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Directions:
To prepare the filling, combine the cream cheese and powdered 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. The mixture will still be somewhat soft but firmer.

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. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill 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. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. 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. I like them warm, cold, and room temperature.

Healthy Pumpkin Cookies

Healthy Pumpkin Cookies 

Here's one of my fav healthy pumpkins cookie recipes. 

Ingredients:
1 1/2 TBS butter  ( I use extra virgin coconut oil)
1 1/2 TBS unsweetened applesauce
1/2 cup brown sugar ( I used sucanat sugar)
1/4 cup honey ( I used agave nectar)
2 egg whites
1 TBS water
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp cinnamon
1/4 tsp baking soda

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves
2 cup old fashioned rolled oats
1 cup pureed pumpkin

 (For all of the spices I substituted for 1 TBS of pumpkin pie spice)

Directions:
1. Preheat your oven to 350
2. Mix together butter, applesauce, brown sugar, honey, egg whites, and water.
3. Add in your dry ingredients, and then your oatmeal and pumpkin.
4. Spoon onto cookie sheet (sprayed with Pam) and bake for 12 minutes

Peach dream dessert

Hands down this is my all time favorite Peach dessert.  I have been making it for years, so good and easy.  With it being peach season I busted this one out the other day.  Serve with a scoop or two of ice cream and you have a hit.

1 Package white cake mix

1 1 /4 cup oats

1/2 cup margarine

1 egg

1/2 cup chopped walnuts

1/4 cup brown sugar

4-6 fresh peaches sliced

Combine cake mix, 6 tbs margarine and 1 cup oats. (reserve the rest of oats for topping). Add egg and mix, press into a 9 x 13 pan. Pour peaches over crust.  To reserved crumbs, add 1/4 cup oats, 2 tbs margarine, nuts and brown sugar. ( I actually make more of the topping because I like it so much)  Beat and sprinkle over peaches. Bake at 350 degrees for 30-40 minutes. Serve with vanilla ice cream.

Spinach and Artichoke Dip Pizza

Oh, do I have a pizza recipe for you.  This is by far one of the best homemade pizza's I have ever made.  Seriously so good.  Holly and Dan, this one if for you. So yummy, and pretty easy.


Spinach and Artichoke Dip Pizza


1 14" pizza crust, pre-made from the store, your favorite crust recipe, I used this one  http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/
2 tbsp olive oil
1/2 medium white onion, diced
2 cloves garlic, minced
2 tbsp flour
1/4 cup heavy whipping cream
1 1/4 cup milk (I used skim)
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup parmesan cheese
1 (14 oz) can quartered artichoke hearts
4 cups fresh baby spinach
1 cup shredded rotisserie chicken (I boiled 2 small breast and then shredded)
1 cup shredded Italian cheese blend


Directions:


Preheat oven to 450 degrees or light grill.  I used the grill.


Prepare pizza crust as directed.  *If using a homemade crust or crust made from a mix, you will want to pre-cook the crust in the oven for 5 minutes or on top of the grill for 3 minutes so the middle of the pie does not become mushy with the toppings on it.


In large skillet or pot, heat olive oil over medium heat.  When oil is warm, add onion and cook until translucent, about 5 minutes.  Add garlic and cook one more minutes.  Add flour and stir to mix with onions, then slowly whisk in heavy whipping cream followed by the milk, salt, and red pepper flakes.
Lastly, stir in parmesan cheese until combined.


Place spinach in microwavable bowl and microwave on high for 1 minute.  Spinach will wilt slightly.  Add to cream mixture, and stir until it is completely wilted.  Add artichoke hearts and stir to combine.


Spread spinach and artichoke cream mixture onto prepared pizza crust.   Top evenly with shredded chicken, followed by Italian cheese blend.  Bake in preheated oven for 9-11 minutes, or until cheese is golden brown, or on a pizza screen on the grill for 5-7 minutes (check every couple of minutes to make sure bottom is not burning).


Cut into slices, and enjoy.  

Smoked Turkey Club Panini

Smoked Turkey Club Panini

*Note: You can use any type of artisan or sourdough bread in this recipe. Boule loaves (a rustic 8-inch round loaf) works great. I used a honey wheat/multigrain loaf and it was delicious, also.

*Makes 4 sandwiches

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

Cook bacon until crisp. You can use a skillet or use the microwave, placing the bacon in a single layer on a paper-towel lined plate, cover with paper towels and microwave for about 5 minutes (repeating the process if all the bacon doesn’t fit the first round). In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. I use an indoor grill pan for my paninis but a skillet would work just as well. I place 2-3 sandwiches (depending on the size of the sandwich) in the grill pan and weigh the sandwiches down with a heavy pot (you can also use a foil-covered brick or similar object). Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Mango and Black Bean Quinoa Salad

Mango and Black Bean Quinoa Salad

*Note: The recipe calls for cooked quinoa. I used about 3/4 cup dry quinoa and cooked it in chicken broth to get the 2 cups cooked (I measured out the two cups cooked and had a bit leftover in the pot).

*Serves 4-6

2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
1 (15-ounce) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, white and green parts thinly sliced
1/2 cup chopped fresh cilantro
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.

In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.

Low-Fat Chocolate Chip Zucchini Bread

Low-Fat Chocolate Chip Zucchini Bread

source: Skinny Taste

1 cup all purpose flour

1 cup white whole wheat flour (regular whole wheat flour works)

1/2 cup brown sugar (not packed)

1 -1/8 tsp baking soda

1 tsp vanilla

1/2 tsp salt

1/2 cup chocolate chips

1 large egg, beaten

2 tbs melted butter

1 cup apple sauce

1-1/2 cups shredded zucchini (not packed)

I also added some pumpkin pie spice and cinnamon for extra flavor

Preheat oven to 325. 

1. Combine flour, sugar, baking soda, and salt in a large bowl.  Mix well.  Add chocolate chips and gently mix to combine. 

2.  In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.  Add to the flour mixture and stir until just blended. 

3. Pour batter into a large 9X5 in loaf pan.

4. Bake at 325 for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove from loaf pan and let it cool before slicing.