Wednesday, October 12, 2011

What I Love Wednesday {FALL}

Fall, we are ready for you!

Fall is becoming my favorite season. I used to think summer was where it's at, but I'm not so sure anymore. Fall is gaining the lead with its crisp temperatures, gorgeous leaves, spiced cider and trips to the pumpkin patch. It feels majorly weird to come back from the beach to finish decorating your house for fall and Halloween, but we did it, and we are loving how cozy it makes our home feel!

We also put up some outside lights this year and added a little something to Christian's tree! Chase loved putting the pumpkin lights on his little brother's tree and we love to hear him call it "Christian's tree."

One of my favorite fall treats is a cream cheese pumpkin muffin. I found a carrot muffin recipe from Taste of Home (from 2007!) and changed it up a bit.

1 can pumpkin (14.5 ounces)
1 3/4 cups all purpose flour
1 cup sugar
1 1/4 tsp baking soda
1/2 teaspoon salt and cinnamon
1/8 teaspoon EACH of ground allspice, cloves and nutmeg
1 egg
1/3 cup veg. oil

Cream cheese filling:
8 ounces light cream cheese
1 egg
1/4 cup sugar

Mix the pumpkin with 1 egg and oil. In another bowl place the dry ingredients together (flour, sugar, baking soda, salt and spices.) Stir in the dry ingredients into the pumpkin mixture. In a small mixing bowl, beat the filling ingredients until smooth.
Fill 12 greased muffin cups 1/3 full of pumpkin mixture (photo 1). Drop in a tablespoon (or a bit less) of the filling (photo 2), followed by remaining batter (photo 3).
Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes, then move to a wire rack to cool completely. Makes 1 dozen. But you should double the recipe. You'll thank me later. :)
The cutest sous chef.


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