Archive | October, 2011

Pumpkin Apple Cream Cheese Muffins

31 Oct

Hey Loves! I am sure we have all heard the saying “everything happens for a reason”. I am a strong believer  in this saying. We may not know at that exact moment why but there is a reason. As you may or may not know, I was suppose to be attending culinary school starting this month (after the classes were pushed back in June) however, classes were cancelled again (a week before classes were suppose to start) for this month and the rest of the year. I have had multiple issues with trying to begin classes at this institute. I have never seen any business that is more unprofessional and unorganized then these people are. Of course, I was pissed at the fact that I could not start school once again. I mean, who wouldn’t be. Especially when you are only giving a weeks notice that classes are cancelled over and over again. Even though I was upset, I started to remember that “everything happens for a reason”. I am not sure why at the moment but it was not meant for me to attend that school. Maybe there is another route for me. Maybe I don’t have to pay thousands of dollars for a school to get my culinary career started. Who knows. What I do know is, I won’t give up and I will find another way……

Anyway, enough of my sob story lol. How bout these muffins!!! Pumpkin Apple Cream Cheese Muffins. What did she just say??.. Yup, Pumpkin Apple Cream Cheese Muffins! These Muffins have a great combo of sweetness and tartness with a creamy cheese filling. Oh yeah baby! This is a great fall treat for breakfast or dessert. Try it, I’m sure you’ll love it!

Pumpkin-Apple Muffins

Bon Appétit  | December 1991 via Epicurious

(Cream Cheese Filling Added by me)


  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 teaspoons baking powder
  • 2 cups sugar
  • 1 cup canned solid pack pumpkin
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 chopped peeled cored apples
  • 1tsp vanilla extract

 Cream Cheese Filling 

  • 1 8 ounce package of Philadelphia Cream Cheese
  • 1 cup powdered Sugar


  • 1/2 cup packed brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) chilled butter


Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil, vanilla and eggs in large bowl until well mixed. Mix in dry ingredients and apples. Place a small of batter into each baking cup and then later with a teaspoon of cream cheese filling. Scoop equal amount of batter over cream cheese filling in baking cups.

For Topping:
Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.

Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.


Oatmeal Craisin Cookies

10 Oct

Yesterday was such a beautiful day out. It was 81 degrees and I decided to spend the day inside. It was what I call “Domestic Sunday”.  Domestic Sunday is usually spent doing the things I hardly have time for during the week such as cleaning, doing laundry, and of course my favorite… COOKING!! 🙂 Even though it was hot out, I decided to turn on my oven and bake some cookies. I am so glad I did! Here is a recipe for some Oatmeal Craisin Cookies (originally vanishing oatmeal raisin cookies from Quaker Oats) The sweet, but tart, craisins and orange zest really give these cookies some punch. Enjoy 🙂

Oatmeal Craisin Cookies

Adapted from Quaker Oats


  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1 teaspoon Amaretto
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1  cup Craisins
  • 2 teaspoons Orange Zest


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs amaretto and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, orange zest and craisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  • Prep Time: 20 min
  • Cook Time Time: 08 min