Pumpkin and Cream Cheese Muffins with Pecan Streusel

This Fall has come so quickly. I had wanted to try some new recipes that had flavors of the season. I feel like I need to forgo that thought and move onto getting new recipes for Christmas. If I really started thinking about it, I would become stressed and overwhelmed because I generally bake a ton of cookies for clients, friends and family.  And....I must not forget my annual "Cookie Bake" with my girlfriends. Well, enough of my stressing....

I recently got back on the baking band wagon and tried Ezra Pound Cake Pumpkin and Cream Cheese Muffins with Pecan Streusel.  They were packed with flavor and totally delicious!  Normally, pumpkin recipes can be flat in flavor and not spiced up enough.  Not these!

Pumpkin and Cream Cheese Muffins

Adapted from “Country Living” and Annie’s Eats
Makes 24

Filling:

• 8 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• 1 tablespoon vanilla

Streusel:

• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup pecans, chopped finely
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon

Pumpkin Batter:

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 tablespoons pumpkin pie spice
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups solid-pack pumpkin (or 1 1/4 cups fresh pumpkin puree, drained)
• 3 eggs, lightly beaten
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract

1. Heat oven to 350 degrees F. Grease two 12-cup standard muffin tins or use paper liners. Set aside.
2. Cream Cheese Filling: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it for about an hour. (I did not do this...the cream cheese mixture never set up and I just put the cream cheese mixture in a bowl in the freezer and then scooped out the mixture with a cookie scoop to put into the batter).
3. Pecan Streusel: In a medium bowl, combine flour, sugar, pecans, butter, and cinnamon. Set aside.
4. Pumpkin Batter: Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl.
5. In a medium bowl, lightly beat the pumpkin, eggs, oil, and vanilla.
6. Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well.    Mix with a fork just until moistened.
7. Remove the cream cheese from the freezer, and divide it into 24 slices.
8. Evenly divide half of the batter among the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, pressing the cream cheese gently into the batter without submerging it. Fill with the remaining batter.
9. Sprinkle some of the pecan streusel on top of each muffin.
10. Bake until golden, about 20 to 25 minutes. Cool on wire racks.

Cranberry Orange Scones

I love Cranberry Orange Scones.  They are my absolute favorite.  The outside is lightly crispy with a light and fluffy inside. Surprisingly, these scones don't sit heavy on your stomach....and that's a good thing.

Cranberry Orange Scones

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup granulated sugar, plus more for sprinkling
• 2 Tbsp baking powder
• 2 teaspoons kosher salt
• 2 Tbsp orange zest
• 3/4 pound (3 sticks) cold, unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1/2 cup dried cranberries
• 1 egg beaten with 2 Tablespoons water, for egg wash
• 1/2 cup plus 2 Tbsp confectioners sugar
• 4 tsp freshly squeezed orange juice

Preheat oven to 400 degrees line baking sheets with parchment paper or Silpat.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix 4 cups of flour, 1/3 cup sugar, the baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the four and butter mixture. Mix until just blended.

Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round cutter and cut circles of dough.(I shaped mine in triangles). Place the scones on the prepared baking sheet. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops with the egg wash, sprinkle with granulated sugar, and bake for 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

Serve with Clotted or Devonshire Cream.

Recipe by Pink Parsley

Apple Dumplings

I'm not much on anything apple, but I do have to say that this recipe was absolutely yummy and so easy.  This is a great recipe to make when you are at a loss as to what to make for dessert. 

Recipe from Pioneer Woman

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 oz. cans) Crescent Rolls
• 2 sticks Butter
• 1½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon to taste
• 1 can (12 Oz.) Mountain Dew Soda

Instructions:

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Cream of Mushroom Soup

I absolutely love Mushroom soup.  This mushroom soup is very full bodied and light.

Adapted from Ina Garten.

Ingredients

• 7 ounces fresh button mushrooms
• 7 ounces fresh portobello mushrooms
• 1 tablespoon good olive oil
• 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot, chopped
• 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
• Kosher salt
• Freshly ground black pepper
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Directions

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.


To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.


Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the chicken stock and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot

Caramel Apple Cheesecake

While apples are not one of my favorite fruits, I still like to try different recipes with apples....particularly when the weather changes and your resort back to your old tried and true comfort foods. Somehow, apples just fit in.  I guess my favorite way to eat apples is fried with some butter, cinnamon, and sugar on top of a homemade butter biscuit and of course, a fried apple hand pie.  This recipe for Caramel Apple Cheesecake is similar in that, it has all the components of a good apple pie....butter, sugar, cinnamon, there is the added depth of the caramel that really makes this recipe.  My husband said that this is a restaurant quality cheesecake.  I agree; however, I think it was too sweet for my liking and the next time I make it I will cut back on the sugar.

Recipe from: Annie's Eats

Caramel Apple Cheesecake
Ingredients:
For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
1/4 cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners' sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve. 

Beer Can Chicken

There are so many variations to the recipe that I think it really doesn't matter how you make this bird.  It's always going to turn out great.  It is a summer staple in my house. 

Here's the recipe:

1. One roaster chicken with insides (neck and gizzards) removed. Wash and pat dry with a paper towel.
2. Get a can of beer (and take several swigs out of it and put fresh rosemary sprigs inside the beer can...it doesn't matter how much you put in there.  It's a matter of personal taste.  I always stick a lot in my beer can).
3. Spray the chicken with some canola spray and rub it down with equal parts kosher salt, pepper and garlic powder. Make sure you cover every inch with the rub so it can flavor up the meat.
4. Go underneath the chicken skin with a sharp knife and separate the skin from the chick and stick pats of butter under the skin as well as sprigs of rosemary, and sliced lemon.  Again, it's all about your personal taste, so put as much or as little as you like. 

Once this is done, put the chicken on the can of beer and put it in a sturdy, grill proof pan ( I use a cast iron skillet and line it with aluminum foil). If you have a meat thermometer, place it in the meatiest part of the breast.  Preheat your grill to about medium in temperature. Place the cast iron skillet with beer and chicken intact, cover and cook until the thermometer reads 160 degrees (* I have found that if I go higher than 160, I will have a dry chicken). If the skin gets dark or black, be sure to lightly cover  the chicken with aluminum foil.  Depending on your grill....the cook time could range from 25 minutes to an hour.  Just keep a watch on the thermometer.   Take the chicken off of the grill and allow the chicken to rest for about 10 minutes. Carefully pull the chicken off of the beer can with tongs (you will probably need someone to help you with this), carve and eat. 

The Most Incredible Cinnamon Rolls

While I have made many a cinnamon roll in my day, these are undoubtedly "The Best" I have ever eaten.  The dough is light and airy but very moist and buttery. What makes these cinnamon rolls different than other cinnamon rolls is the fact that you have layers of cream cheese melded into the dough and you have the added flavor of maple syrup to the cinnamon sugar mixture. Better yet, days later, they are still as scrumptious as the day I baked them.

This is definitely a "keeper" recipe to pass down through MANY generations.

If you really want to be bad, add a scoop of vanilla ice cream to these wonderful Cinnamon Rolls to make a yummy dessert.

Gingerbread Bars with Lemon Curd Cream Cheese Icing

Can I just say that....I love Fall.  I love everything about it.  The cool nights, the nip in the air, the harvest moon, colored leaves and of course, my all time favorite comfy foods.  There are always the "standard" foods I fix but I always love looking for new recipes to try. 

My dear friend, Justine gave me a tin filled with these luscious Gingerbread Bars with Lemon Curd Cream Cheese Icing.  I knew once I had tasted these incredible bars, I had to have the recipe.  This one was going to become one of my Fall "standards." 

These Gingerbread bars are not like your normal Gingerbread consistency.  They are dense and moist and packed full of flavor.  You add the combination of the Lemon Curd Cream Cheese and it is just plain yummy goodness in your mouth.