Pumpkin Cream Cheese Muffins

These could easily be my favorite muffins EVER.  It’s probably a little deceiving to call them muffins and not cupcakes, but I’m just following suit of that ever-so-famous coffee chain for which these are a knock off recipe J

Pumpkin Cream Cheese Muffins

Modified from Annie’s Eats

Yields 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 ziplock bag, and reserve for later.

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.  Sometimes when I'm in a hurry, I just give a few shakes of cinnamon/sugar mixture to the top. 

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).  Cut a corner off the plastic bag containing the cream cheese mixture.  Pipe in a small dollop of the cream cheese mixture onto each muffin.  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.

 

Apple Spice Cupcakes with Salted Caramel Frosting

Let it be known.  I am obsessed with fall flavors.  Thankfully, they’re J’s favorite as well.  The smells of cinnamon, nutmeg, apple, and pumpkin have been wafting through our apartment since before autumn’s formal arrival. 

I made these to share with our House Church and with a few of my classmates who had exams today.  I think the comments were unanimous- this is a recipe to keep!

 These cupcakes were a cinch!  I love a good doctored up cake mix, and this recipe yeilded soft, pillowy cake studded with apples.  And the frosting?  You really can’t go wrong with the combination of caramel, cream cheese, butter, and powdered sugar.  This was my first experience on the salted caramel bandwagon.  Not sure if I thought it was that much better than standard caramel, but it is nice if you are craving a salty/sweet combo!

 I think that next time I make these, I’ll add toasted walnuts. Or a caramel drizzle.  Or chocolate sprinkles.  Or a wooden stick to make them look like real caramel apples.  Mmmmm… the possibilities!

 

Apple Spice Cupcakes

From The Girl WhoAte Everything

·         1 (18.25-ounce) package spice cake mix

·         2 large eggs

·         1 cup sour cream or Greek yogurt

·         1/2 cup milk

·         1/3 cup vegetable oil

·         1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)

"Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.

Makes 20-24 cupcakes."

While the cupcakes are baking and cooling, prepare the frosting!

 

Salted Caramel

From Life on Blackberry Farm

 

·         1 cup sugar

·         4 tablespoons water

·         2 tablespoons light corn syrup

·         1/2 cup heavy cream

·         2 tablespoons butter

·         1/2 teaspoon lemon juice

·         1/2 teaspoon salt, kosher or sea

"Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.

Cover the saucepan and let it cook over medium heat for 3 minutes.

After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.  Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.

Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.  Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…"

Salted Caramel Frosting

Also from Life on Blackberry Farm

 

·         2 sticks butter at room temperature

·         8 ounces of cream cheese

·         3-4 cups sifted powdered sugar

·         1 cup salted caramel (recipe above)

Beat butter and cream cheese at medium speed until creamy.  Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.  Add 1 cup of the salted caramel and beat to combine.  Add additional powdered sugar until the frosting is the sweetness and consistency you desire. 

Enjoy!

 

Java Crusted Steak

One of the first years J and I were dating, I felt completely at a loss while planning for Valentine’s Day. What does one get a guy for V-Day anyway? It seems like a very girly holiday.

 

I ended up making him dinner and getting him a book written by his favorite sports writer. There aren’t many things that say “I love you”more than a good steak! Besides, J loves coffee, and that is this steak rub’s secret ingredient! It lends a delightfully smokey flavor, whether you cook it on the grill or not! The original recipe also includes a stout glaze, but we haven't tried that yet.

Java Crusted New York Steak

Guy Fieri

Ingredients

• 1/2 cup medium grind Italian Roast coffee
• 1/2 cup black peppercorns, freshly cracked
• 1/4 cup packed dark brown sugar
• 1/4 cup kosher salt
• 1/4 cup granulated garlic
• 11/2 tablespoons cayenne pepper
• 11/2 tablespoons paprika
• 4 (1 1/2 to 2-inch) thick New York strip steaks

Directions

Preheat oven to 425 degrees F.

Combine coffee, peppercorns, 1/4 cup brown sugar, salt, garlic, cayenne pepper and paprika in a small bowl. Press firmly onto steaks. Let steaks rest, covered, for 30 minutes at room temperature.

To cook, heat oil in a large saute pan until almost smoking. Add steaks and sear 2 to 3 minutes on each side. Do not overcrowd the pan. Use 2 pans if needed. Remove steaks to a baking dish and finish cooking in the oven until desired doneness. Remove to a cutting board or platter and let rest 10 minutes before slicing.

Note: Steaks are also marvelous cooked over the grill!

Easy Peasy Chicken Tacos

Because J and I have sometimes unpredictable work schedules, I have a nice artillary of simple crockpot meals.  It seems kind of silly to write down this recipe since we modify it so often, but we've been asked for it, so we'll share!

Easy Peasy Chicken Tacos

• Frozen chicken breasts (however many you want)
• 1 can black beans, rinsed
• 1-2 cups of frozen corn (or a bag of corn)
• Instant Rice or Spanish Rice box (as many servings as you want)

Potential Add-ins

• Zest and juice of 1 lime
• Cilantro
• Rotelle Tomatoes
• Sauted onions and peppers
• Etc.

Place frozen chicken breasts in crock pot.  Pour about an inch of water over the top to help keep them moist.  Leave crock pot on low for at least hours, or high for around 4 hours.  We've definitely left them in longer!  If you so desire, you can add some seasoning with your frozen chicken, or dump in a cup of salsa or enchilada sauce.  I usually don't because I would rather not clean it off the crock pot :)

When you get home from work, shred the chicken with a fork.  It should practically fall apart!  Prepare rice according to package.  When we use plain instant rice, sometimes we add rotelle tomatoes or lime juice or cilantro, etc.  Add the chicken, black beans, and corn to the rice towards the end of the cooking time and heat until simmering.

Serve with lettuce, cheese, salsa, taco shells, and/or tortilla chips!

Mini Pumpkin Spice Cheesecakes

I made these delicious morsels a few weeks ago as a "Thank you" for the Woman's Health Clinic that I had been rotating through.  It was a fun way to spoil all the girls who work so hard to provide excellent health care to women!  The next day, I passed out quite a few copies of the recipe.

I think my only critique is that after a few days, the gingersnap crust became quite soggy.  No one seemed to mind except me!  J and I served the leftover Praline Topping over pumpkin ice cream.  DELICIOUS!


Mini Pumpkin Spice Cheesecakes
This recipe is a conglomeration of approximately 3-4 different pumpkin cheesecake recipes :)

Yield: ~20 mini cheesecakes

Pumpkin Spice Filling

• ~20 Gingersnap cookies
• 16 ounces cream cheese, room temperature
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup pumpkin puree (canned pumpkin works)
• 1 1/2 tablespoons cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3-4 tablespoons bourbon (optional)

Preheat the oven to 350 degrees.

Place gingersnap cookies in the bottom of foil cupcake liners in cupcake pans. 

In a large mixer, beat together cream cheese and sugar until smooth. Mix in vanilla extract and eggs. Beat in pumpkin, cinnamon, cloves, nutmeg, ginger, and bourbon until well combined. Pour mixture on top of baked crust. Bake for 20-24 minutes, or until filling is set. Cheesecake is ready to come out of the oven when the center still wobbles very slightly (the residual heat in the cheesecake will continue to bake them once out of the oven). Allow to cool completely to room temperature in pan before chilling in refrigerator. 

Praline Topping

• 1 1/2 cups pecans
• 1/2 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon vanilla extract
• 1/4 teaspoon kosher salt

Arrange the pecans on a baking sheet in a single layer and toast them at 350 degrees for 7-9 minutes, until golden brown and aromatic. Coarsely chop the nuts.  Stir together the brown sugar, cream, and butter in a saucepan set over medium heat. Boil the mixture for about 1 1/2 minutes, adjusting the heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in the vanilla, salt, and pecans. Cool the topping at least 15 minutes before spooning over the top of the chilled cheesecakes.

 

Serve immediately, or cover and chill until ready to serve. The cheesecake will keep, well wrapped, in the refrigerator for 3 to 4 days.  Enjoy!

Crockpot Orange Chicken

This is a super easy Saturday afternoon meal.  J loves it!  But what doesn't he love to eat?  Not at all authentic and probably not all that healthy, but it definitely hits the spot!

Crockpot Orange Chicken
Modified from The Pursuit of Happiness

• 1 bag of popcorn chicken
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup or barbecue sauce
• 6 oz. frozen orange juice concentrate, thawed
• 4 T brown sugar
• garlic, ginger, and red pepper flakes to taste
• broccoli

In your crockpot, combine the orange juice, brown sugar, vinegar, salt, ketchup, and spices.  Heat to a simmer on high (about an hour).  If you don't mind soggy chicken, toss in the whole bag of frozen chicken and cook on high for 45 min or low for 1.5-2 hr.  If you'd like the chicken to be crispier, cook accordingly to the manufacturer's instructions and toss in the crockpot 15 minutes before serving.  Add the broccoli to the sauce about 30 minutes before serving.  Serve over rice or quinoa. 

I apologise for the vague nature of this recipe.  I don't usually measure the spices or pay attention to the time each step takes in the crockpot.  The times above are merely estimates.  I just kind of eyeball it.

Sweet and Spicy Bacon Chicken

Here's a recipe discovered in my pinterest browsing.  After eating only a bite or two, my sister asked why J and I hadn't dropped out of school to open a restaurant.  While it does sound like a great option, that would be silly.  I like being a medical student most days. 

 

 

Sweet and Spicy Bacon-Wrapped Chicken

from Diary of a Recipe Addict

• thawed chicken breasts
• bacon slices
• salt and pepper to taste
• garlic powder
• chili powder
• brown sugar

 

Cut each breast into 3 strips, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish

 

Grill to perfection!

 

Alternate oven instructions: Place bacon-wrapped chicken pieces in an oven proof dish prepared with nonstick cooking spray or olive oil.  Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  

 

Cappuccino Chip Cupcakes

I got this recipe from the wonderful Sara Anderson. Almost every time someone eats one of these cups of deliciousness, I have to give out the recipe. My brothers have declared it to be the best cupcake recipe of all time, and want me to bake them each time I'm home! Of course, I happily oblige :)

They're just that good. And super easy to make! Sara's icing is amazing, but in a pinch, I use my short cut mocha buttercream icing (see veeery bottom of page).

Enjoy!

 

Cappuccino Chip Cupcakes

• 24 paper lines for cupcake pans (2 1/2-inch size)
• 1/3 cup water
• 4 teaspoons instant coffee granules
• 1 package (18.25 ounces) plain yellow cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 3/4 cup milk
• 3/4 cup vegetable oil
• 4 large eggs
• 1 cup miniature semisweet chocolate chips,
• Mocha Buttercream Frosting

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the water and instant coffee in a small glass liquid measuring cup and microwave on high power for 40 seconds. Remove and stir until the coffee is dissolved. Set it aside to cool for 5 minutes.

Place the cake mix, pudding mix, milk, oil, eggs, and coffee in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in 1 cup of the chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. Place the pans in the oven.

Bake the cupcakes until they spring back when lightly pressed with your finger. 18 to 20 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wine rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Mocha Buttercream Frosting.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or the back of the spoon, taking care to cover the tops completely. Garnish with the chocolate chips or roasted cracked cocoa beans. The cupcakes are ready to serve.


Mocha Buttercream Frosting

• 1/4 cup milk
• 1 heaping teaspoon instant coffee granules
• 8 Tablespoons (1 stick) butter, at room temperature
• 2 ounces milk chocolate, grated
• 3 1/2 cups confectioner's sugar, sifted
• 1 Tablespoon water, if needed

Place the milk and instant coffee in a small glass liquid measuring cup. Plan in the microwave oven on high power until the milk is hot enough to dissolve the instant coffee, 30 to 40 seconds. Remove and stir until the coffee is dissolved. Set aside to cool.

Place the butter in the large mixing bowl and add the coffee and grated chocolate. Blend with an electric mixer on low speed until the mixture has softened, 30 seconds. Stop the machine and add the confectioners' sugar. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon water if the frosting seems too stiff.

Use to frost the cupcakes of your choice.

or...

Catherine's Short Cut Mocha Buttercream Icing

Dissolve 2 tsp of instant coffee granules into 2 tsp of hot water. Blend dissolved coffee and 2 tsp of baking cocoa into a can of cream cheese icing.

Mini Cheesecakes

These are the little cheesecakes that we made for our wedding.  300+ of them!  Guess what?  I'm still not tired of them! 

Mini Cheesecakes Modified from Martha Stewart's Cupcakes
makes 30 cupcakes

• ~30 vanilla wafers
• 2 lbs cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, lightly beaten
• 1 cup Greek yogurt (or sour cream)

Add-in ideas

• For a Mocha Cheesecake: 1/4 cup instant espresso powder and 1/2 cup baking cocoa
• For a Chocolate Chip Cheesecake: 1 cup mini chocolate chips
• For a Cookies and Cream Cheesecake: 12 coarsely chopped Oreos (and replace the vanilla wafers with Oreos!)

Preheat the oven to 275 degrees.  Line muffin tins with foil liners, and place one vanilla wafer in the bottom of each cup.

With an electric mixer on medium-high speed, beat the room temperature cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla, then add in the eggs.  When well combined, mix in the Greek yogurt.  Stir in the desired add-ins.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  I like to use an ice cream scoop for ease in dividing the batter!  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate at least 4 hours.  Remove from tins just before serving.

Enjoy!