Pumpkin Cream Cheese Muffins

These are the most delicious pumpkin muffins ever.  EVER.  They are super easy, but because you have to layer the muffins, they do take a little bit longer than your average muffin.  They really taste more like a cupcake than a muffin.  The cream cheese layer is wonderfully creamy and tangy to offset the sweetness of the pumpkin, and the streusel gives a great crunch.  These need to go on your fall baking list.  I'm so glad I was in a Halloween mood yesterday and put this recipe to use.

Pumpkin Cream Cheese Muffins

from Annie's Eats

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 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.
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.
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. 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. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)  Makes 24 muffins.

Smoky Chili Joes

These are what my husband describes as the best sloppy joes he's ever had.  In fact, when I made them the other day, I made them early because my husband had to travel for work that night.  He stopped at home to grab a few things before he left, and was excited to see that I had made them.  He then proceeded to wolf down two of them in 10 minutes or less.  They are truly different from any other sloppy joes I've ever had, which is good, because generally I hate them.  And although they don't use any summer produce, they really are summer fare.  Delicious.

Smoky Chili Joes

from Cooking Light, December 2006

1/2 pound extra lean ground beef (I used turkey)

1/2 cup chopped onion (I omitted this)

1 teaspoon minced garlic

1 teaspoon cumin

1/2 teaspoon chili powder

1/8 chipotle chile powder (I used regular chili powder)

1/4 cup ketchup

1 15-oz can red kidney beans, rinsed and drained

1 14.5-oz can diced tomatoes, with green pepper and onions, undrained (I used regular)

6 hamburger buns

6 tablespoons shredded sharp cheddar cheese (I used more)

12 pickles

Heat a large non-stick skillet over medium-high heat.  Add beef to pan; cook 4 minutes or until browned, stirring to crumble.  Add onion and garlic to pan; cook 2 minutes, stirring frequently.  Add cumin, chili powder and chipotle chili powder, and cook 30 seconds.  Stir in ketchup, beans and tomatoes; cook 6 minutes or until slightly thickened.  Spoon about 2/3 cup beef mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese and 2 pickles.  Top with remaining bun halves.

Raspberry Cream Pie

This pie is divine.  Divine.  It's the first thing in a long time that my husband has just raved about.  I saw it on Ree Drummond's blog The Pioneer Woman a few days ago and absolutely had to make it, so I did the next day.  It was just delectable.  If this doesn't make you want to make it, I don't know what will.

My daughter was simply dying to eat this once I showed her the "pink pie".  She devoured it, made a huge mess of the kitchen, and was so cute doing it that all I could do was snap pictures of her and her sticky face and hands.

This is perfect for those hot summer days (not that we've had many of those out here in Oregon lately) and most definitely uses those juicy, delicious summer raspberries.  Make it before summer ends!  You'll thank me.  And the Pioneer Woman.

Raspberry Cream Pie

by Ree Drummond on The Pioneer Woman

25 whole Oreos

4 tablespoons butter, melted

1 cup (generous) raspberries

3 tablespoons sugar

2 6-oz containers raspberry yogurt

1 3.4-oz package vanilla instant pudding mix

1 cup heavy cream

To make the crust, preheat the oven to 350.  Crush cookies in a food processor (or smash in a plastic bag with a rolling pin).  Stir in melted butter until combined.  Pour into a pie pan and press crumbs all over the pan and up the sides.  Bake for 3-4 minutes - just long enough for it to set.  Cool crust completely.

Place raspberries on a plate.  Smash them with a fork, then sprinkle on 3 tablespoons of sugar.  Stir together and allow to sit for 15 minutes.

In the bowl of a mixer fitted with the whisk attachment, combine the yogurt with the pudding mix (powder only).  Beat on low until combined, about 1 minute.  Pour in heavy cream and whip on low for 30 seconds.  Stop the mixer and scrape down the bowl with a rubber spatula.  Turn mixer on medium-high speed and beat for 2 minutes, or until thick.

Turn off mixer, then fold in raspberries until just combined.  Pour into cooled pie crust and spread evenly.  Freeze for 2 hours, or until very firm.  Allow time to thaw before serving.

Peaches and Cream

This dish truly is simple summer perfection.  I happened to have all of the ingredients on hand the other day (since I have been gorging myself on peaches the last couple of weeks) and realized that I had never had peaches and cream.  It could not be simpler or more delicious, and I have been craving it ever since.  Ok, I'll admit it - I ate this 3 times last week.  It's that good!  It could easily be done for breakfast as well as dessert.  This is definitely going to become a summer tradition at my house.

Peaches and Cream

1 ripe peach, pitted and cut into slices

Heavy cream

Sugar

Put the peaches in a bowl, pour some heavy cream over the top, and sprinkle with sugar.  Enjoy on the patio or with a good movie!

Whoopie Pies

Please excuse me, but the only thing I can say about these whoopie pies is omnomnomnomnom!  Oh my gosh, they are soft, cakey and utterly delicious.  They are soooo worth making and the recipe makes plenty, so share some and make some friends!  They are easy and wonderful.  Very satisfying.  Make them.  Now.

Whoopie Pies

by Ruth Ann Stelfox from Taste of Home Best Loved Cookies and Bars 2009

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

4 cups flour

3/4 cup baking cocoa

2 teaspoons baking soda

1/2 teaspoon salt

1 cup water

1 cup buttermilk

Filling:

2 cups powdered sugar

2 cups marshmallow creme

1/2 cup butter, softened

2 teaspoons vanilla

In a large bowl, cream the butter and sugar until light and fluffy.  Add eggs and vanilla; mix well.  Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 375 for 5-7 minutes or until set.  Remove to wire racks to cool.

In a small bowl, beat filling ingredients until fluffy.  Spread on the bottoms of half of the cookies; top with remaining cookies.

Lemon Fusilli with Arugula

You. Must. Try. This. Pasta.  I'm serious.  This is for sure one of my top 10 recipes.  It is absolutely delicious and so easy to make.  I make it for company all the time and am constantly asked for the recipe.  I don't add the arugula, but that's just because I couldn't find any the first time I made it and just haven't bothered ever since.  This is not anywhere near a light recipe, so it can't be made all the time, but goodness gracious it most definitely needs to be made.  Please.  I'm begging you.  Make this now!  You will fall in love.

Lemon Fusilli with Arugula

from Barefoot Contessa at Home by Ina Garten

1 tablespoon olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream (hence the not lightness)

3 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli (or rotini) pasta

1/2 pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)

1/2 cup parmesan cheese

1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat.  Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons salt, and 1 teaspoon pepper.  Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon salt and pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.  Drain the pasta and return it to the pot.  Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.  Pour the hot pasta into a large bowl and add the arugula, parmesan, and tomatoes.  Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta.  Toss well, season to taste, and serve hot.