OMG – these were the first words I muttered to myself when I took my first bite of these muffins. They are amazing. A-MAZ-ING. They are so moist, and that swirl of cream cheese? Nothing like it. I added a little maple syrup extract (maple syrup would work too) to the cream cheese mixture just to give it a hint of maple but I am sure they would be just as delish with the straight vanilla. I hope you give these try. Enjoy. Ingredients 1¾ cup all purpose flour 1 TBSP pump
Well, fall is here (at least on the calendar anyway) and my thoughts are turning to some of my fall favorites – like pumpkin. I like anything with pumpkin in it from soup to seeds and something baked with pumpkin, well there are no words. And what about cream cheese frosting? Hello? It is a perfect pairing. Enjoy. Makes about 2 dozen Ingredients 4 eggs 2/3 cup sugar 1 cup cooking oil 1 can (16 ou) canned pumpkin 2-cups flour 2 tsp. baking powder 2 tsp. ground cinnamon 1
If it has pumpkin in it I will eat it! Thanksgiving is coming and I needed to share this recipe. I love ANYTHING pumpkin and this recipe is perfect for so many reasons. For anyone who has a fear of piecrust – no worries because you get to eat an amazing crust without the anxiety. Really. It makes a large pan of pumpkin perfection (15-18 servings) and it has a shortbread crust. Add a dollop of fresh whipped cream and you will never go back to traditional pumpkin pie again.
Bobi Brouse Bertling
I have been baking my pretty much my whole life. My earliest baking memory is helping my Grandma make her famous homemade buns.