Tag Archives: #fall

Are muffins just naked cupcakes???

I used to think so, but then I started to find delicious recipes that made me love muffins as much as their cousin cupcake….and this recipe is one of them!

Since it is October, I can completely embrace my status as a Pumpkin-a-holic! I know I’m not alone with this….and my fellow basic bitches will agree. All pumpkin everything errrryyyyyddayyyyyyyy.

Lately I’ve been baking like a maniac, and everything seems to incorporate pumpkin in some way. It’s a great way to make (some) dishes healthier, but the recipe I’m going to sure isn’t one of those, but it is a tasty one!

Whether you want a nice pumpkin snack or a pumpkin muffin to pair with your morning coffee, this is the recipe to make!

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These are super easy and great for Fall!

                                    Katie’s Pumpkin and Cream Cheese Muffins
Ingredients:

For muffins:
-2 large eggs
-1 3/4 cups flour (I use whole wheat but you can use all purpose)
-1 tsp baking soda
-1 tbl pumpkin pie spice
-1/2 tsp baking soda
-15 oz can of pumpkin (make sure it is pure  pumpkin puree)
-1/2 tsp salt
-1/2 packed brown sugar
-1 cup sugar
-1/2 cup vegetable oil
-1 tbl vanilla extract

For cream cheese mixture:
-1/4 cup sugar
-2 tsp vanilla extract
-8 oz cream cheese
-1 large egg yolk

Line muffin tin with liners as oven preheats to 375 degrees. Combine pumpkin spice, baking soda, flour, and salt using a whisk. Set aside after well combined. In a separate bowl, beat vegetable oil, vanilla extract, and eggs, then whisk in the flour mixture until smooth. Fill muffin tin with mixture until each cup is about 3/4 cup full.

Beat the cream cheese in a separate bowl until smooth, then add in egg yolk, vanilla, and sugar until well combined.

To swirl the cream cheese in the muffins: top each muffin with about one tablespoon of the cream cheese mixture. Using a toothpick or knife, swirl the mixture into the batter.Don’t worry if it looks a little strange; once it bakes it will have a nice swirled look.

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Bake muffins for 20 minutes (keep an eye on them; every oven is different, and you don’t want them to burn). Store in the fridge in an airtight container after baking.

Enjoy!

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Give me S’more S’mores!

Last week I was in complete Fall mode and was craving S’mores like nobody’s business. Since I have yet to buy a fire pit for my backyard, I decided on a different solution to making S’mores: an easy, yet fabulous cookie recipe that I loved.

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The best S’mores cookie ever!

I shared a picture on Instagram and instantly was bombarded with people asking for the recipe. I have to preface this by stating these should be eaten in moderation because they will NOT fit into any meal plan, regardless of how hard you try.

                                                 Katie’s S’mores Cookie Recipe

-Chocolate Chip Cookies
-1 package mini marshmallows
-10 oz melting chocolate
-1 sleeve of graham crackers, crushed

If you have a specific chocolate chip recipe you love, I encourage you to use it. I use my family’s recipe (which I keep secret because some things should be). Obviously, you want to make the cookies first and let them cool completely.

Crush the graham crackers completely as you turn the oven on to BROIL. This is extremely important…you don’t want to have the BAKE setting on!

Place 7-10 marshmallows on each cookie (depending on the size of the cookie), pressing into cookie slightly before putting cookie sheet into oven and broiling until the marshmallows are golden brown. This happens FAST, so keep an eye on them or you will be really sad when you have burnt marshies!

Remove from oven and allow the cookie to cool completely. Once cooled, melt the chocolate, dipping each cookie in halfway and then sprinkling with crushed graham crackers. Transfer to cooling rack to allow the chocolate to harden completely.

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Sorry, Murphy. No cookies for you!

These are so easy to make and are always a huge hit, especially with kids! Enjoy!

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