Wait for it.........................

Yes, my consistent blogging is consistently inconsistent!!  Here is the recipe for the Pumpkin Cream Cheese Muffins I found through Pinterest. I printed off the recipe and now I can't find the original blog that I found it on.

You do have to start these a little ahead as you need to freeze the cream cheese filling - a super cool technique (no pun intended!)

This recipe makes 24 so I made them for one of our craft nights at GRANDIFLORA.

Here is the recipe with some pics to get your mouth watering.............................

Pumpkin Cream Cheese Muffins/ Yield: 24 muffins

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

Directions

• 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 (I used my cookie scoop and it was just the right amount.) 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!) These stayed fresh and wonderful for days!!  Now - get on it - your family will be delighted!!!
  

Make these - if you dare!

Just a quick post to share a recipe that I just can't make very often!!

Reeses Puff Squares

40 Marshmallows
1/4 c butter
1- 13oz. box Reeses Puff Cereal

You make 'em just like rice krispie bars - you know the drill!!

I literally would eat the whole pan. I made these when we took Brandon and his friend out on the boat Sat. These are one of his favorites - I always try to make it through his "favorites list" when he's home. There were a few left, so the next morning I grabbed one to have - I mean IT IS CEREAL!! I took a bite and spit it out - YUK - it tasted smokey - like firepit smoke - like the smoke that came from our fire on the island as we were trying to get it going. I guess that was a clear message that I didn't need to eat the rest- they promptly went in the garbage :-( !!

I LOVE rice krispie bars - these are right up there! Make 'em if you dare!

Spring Break fun & a new recipe!

This week Brandon has been home for Spring Break. He brought his friend Alex who is from Alabama, and we have been having fun. I've been busy in the kitchen - but I LOVE it!

Alex had said that he loves salmon and we informed him that if he hadn't had Salmon from the Pacific NW, then he hadn't had salmon. So, last night we fired up the new grill and did marinated shrimp, salmon and some chicken. Brandon and his friends were outside playing Bocce ball while waiting for dinner and I was loving the evening (besides that fact that it was so warm and sunny!!) We had our friends Katie, Dan & Marla too - so the house was rumbling with activity - LOVE IT! I've decided that I have a 6th love language (if you've read the book it says there are 5), and it is "spontaneous parties"!!!
I love how college kids are so appreciative of home cooked goodness!!
Blackberry pie for dessert................
And, as I made these rolls I decided this is a MUST share recipe for the blog. These are rolls that are a combination biscuit/roll - they are awesome and great leftover for lunches!!

Heavenly Dinner Rolls

1 pkg yeast (about 2 1/2 tsp)
1/8 c warm water
2 c. milk
1/2 c. shortening
1/2 c. sugar
4+ c. flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt

In a mixing bowl, dissolve yeast in water. Microwave milk and shortening together for about 2 min and shortening begins to melt, then add to water/yeast (ensure it's not too hot or it will kill the yeast-it should be about the same temp as your wrist), stir in sugar and 2 cups of the flour and mix well. Cover and let rise for 2 hours (at this point I don't even cover it, I just leave it in the mixing bowl and walk away). After 2 hours, add baking powder & soda, salt and enough of the flour to form a soft, yet slightly sticky dough. At this point you can cover and refrigerate for up to 3 days, punching down each day or you can use right away. Turn onto floured surface. Roll dough 1/2" thick and cut with a biscuit cutter. Let rise for 30 min. Bake at 350 for 10-15 min, or until lightly browned. Makes about 20-24 rolls
You HAVE to try these! FABULOUS!!

I shouldn't have...........

.....but I did! This week I had to run to Cash and Carry and gave in to sin. I've only purchased this twice before in the last few years - and I just couldn't resist. This makes the BEST, most indulgent latte's you've ever had! Of course, a latte' requires 3 Tbsp of this fabulous powder and that comes in at a whopping 160 calories and 13 grams of fat!!! OUCH!!!
This would be why I don't usually buy it! So,if you ever want to try it, give me a call - tell you what - I'll even deliver, or you can come sit on my patio and try it out by the fireplace!! :-)

If I start wearing sweat pants everywhere and you see me - maybe you could lovingly suggest I not buy this sweet stuff again! But for now -

AHHHHH!!!

Spam and Cheese

Yes, I said SPAM!! Come on - admit it - you like it! Actually, I've only ever eaten it one way and that is "spam and cheese buns".

Growing up my mom mixed grated spam with grated cheddar cheese and finely minced onion (she would leave onions off mine - bless her heart!) and broiled it on leftover buns. Then, when we were first married we were at friends for coffee one Sunday night and had a "new" version of this recipe................and I was hooked!!

The new version is our family favorite now - it's awesome with tomato soup.

SPAM AND CHEESE BUNS
1 can spam/grated
2 c. grated cheddar
1 8oz. pkg cream cheese, softened
Mix well, and spread thickly on english muffins (you don't toast them or do anything to them, just cut 'em open and spread it on). I usually buy the lg bag of english muffins at Safeway - I think it's 10 - so 20 halves and it works out perfectly. You can also mix it up and keep in fridge for a few days and make them as you eat them.
Place on cookie sheets and broil until lightly golden brown.
I love to make a batch of these up to put in the freezer when I go out of town. I put 2 per sandwich baggie and they can grab them and heat them up at lunch time. Awesome lunch option!!
This is something I make to take to small group, or when I need to bring an appetizer - they get wiped out - kids especially love them!

I hope you will try them - they sound a little odd - but aren't those usually the best recipes?!?

Nothing like homemade soup!

Tuesday night we took soup and rolls out to our dear friends Rob and Bev and had dinner with them ( and Jacob :-). I made the rolls on Mon. evening and then threw the soup together when I got home from work Tues.

I got this recipe years ago from my friend Audrey - and it's our family favorite. It's the ultimate comfort food. It's simple. It's nummy (for you Deb). You MUST try it.

Potato and Sausage Soup

3 Med. potatoes, peeled and cut into small chunks
1/4 c. finely chopped onion
1 10oz pkg frozen mixed vegies (I often use just corn, or corn, peas, & carrots. I never use the mix with lima beans - yuk!)
1 Tbsp. parsley
3/4 tsp salt
1 c. water
2 chicken bouillon cubes
Mix all of the above together and boil until potatoes are done.

1/4 c flour
3 c. milk
1/8 tsp pepper

Mix these ingredients together and pour into vegies and add:
8 oz. polish sausage, diced
4 tbsp. butter.

Simmer for 30 min. do not boil.

I usually double this recipe - it's awesome as leftovers - if there are any!!

Let me know if you try it! Don't forget to add a loaf of crusty bread!

2 restful days in a row, at home - WOW!

Yesterday was just a delightful day! Randy decided to take the day off, we had coffee, did some dreaming about some outdoor home projects (can you believe we've been in this house 1 1/2 years and the projects aren't all done :-), and then we called Jeff and Kathi last minute and headed to Mt. Vernon on a research trip! Hopefully this project we're dreaming about will come to fruition and I'll be able to share pictures of progress.

We got home about 2 and I just putzed around the house for the next few hours, cleaning, DUSTING - yikes!, rearranging some decor, and taking down the garland with lights and snowflakes above my cabinets - I mean who am I kidding - I'm never going to get that snowstorm I wanted :-( ! I know it CAN happen, but all the forecasters seem to be saying "not this year". We got married Feb 21 and there had been snow on the ground for a couple weeks, and we woke to a fresh 7 inches that day - so it can happen- but most likely not this year!

Our Valentines Dinner was AWESOME!! Of course once we got there, we moved right into appies and I was so relaxed and enjoying the company, beautiful table, tasty dinner, etc.I completely forgot to take any pics :-(. We had Beef Bourganeon (However you spell that!) served with pasta, and french bread and a yummy salad! I'll have to get the recipe and share - it was fabulous!! Thanks Deb!

Here are a few pics of the dessert I made for the night.................
add some pink frosting and sprinkles - I love sprinkles!!!
Now I'm afraid these things have got to go - they're beautiful - but I love "frosting lifters" (isn't that a much more fitting name?) way too much!!!
The main dessert..........creme brulee', if you've never made it, you have to try! It's so awesome and EASY! My favorite - good ol' vanilla! I added the sugar and torched the tops just before we indulged!
Back to reality today - good thing I LOVE my job! I think I'd better bring some frosting lifters for everyone at work today :-)♥♥♥♥♥♥

Cookies in a pinch

I know everyone has seen this recipe and I've even blogged about them before - but this is one of those recipes I forget about for some reason so I thought I'd remind you about them if you've forgotten about them too! If you haven't tried them - there's no excuse - you have time right now while you're perusing the blogs :-)!

Last week at 8am one morning, I needed cookies in a pinch - pronto!

Cake mix cookies to the rescue................
CAKE MIX COOKIES
1 box cake mix
2 eggs
1/2 c. oil

Bake for 10 min @ 350

The options and possibilities are endless. I did a golden butter cake mix with mint m&m's leftover from Christmas...............fabulous!

Other options:
chocolate cake mix with white choc chips
lemon cake mix with cream cheese frosting
yellow cake mix with choc chips or butterscotch chips
funfetti cake mix with frosting and sprinkles

Anyone else have some other fun ones they've tried? Do share!

Sticky Toffee Pudding

Last summer I posted here (someone tell me how to do this right, but just copy and past this for now) http://stampinwithjanicek.blogspot.com/2009/08/shop-til-you-drop.html about the dessert I had ordered at Claim Jumpers. It's my favorite!!
Well, after my plea for the recipe for the dessert, my friend Chris gave me this recipe. (If anyone wants it, I'll post it)

This Christmas while I was at Trader Jo's I found dates and bought them so I could make it.

I made it for our New Years Celebration. I took pictures all through the process and then forgot to take a picture of it all served up and ready to eat! It looked just a little less fancy the the one above - trust me.
The sauce is brown sugar, butter, and cream - how could that be bad?!?!??!
It was VERY EASY and I LOVE IT. I've made it again only this time instead of baking it in a 8x8 pan I baked it in muffin tins - PERFECT!

When I find a recipe I like I try it a couple times before actually adding it into the "sacred" recipe box - this one's going in!!

Almond Stick with mom.....................traditions!

Every year for......................years, I don't even know how many, my mom and I have done our part to fit into the dutch community, and we make almond stick.

My mom buys the ingredients, mixes up the dough and filling, and then brings everything to my house and we assemble them and bake (and sample :-) them. I know, you're thinking - Hey, I want in on that deal! I tease my mom and tell her as long as I can get her wheelchair up to the counter, she's not getting out of our tradition!! :-)
My mom makes the best - even real Dutchies say that! Her dough is SOOOOOOOOOOOO flaky and they ALWAYS turn out. Every year she says "I don't think they're going to turn out this year"- but every year they do.

I miss my dad on days like this - he would help mom haul everything in, and then he would sit down with a book and a blanket by the fire - ready to sample at any minute. He didn't love almond stick - but he liked it warm. Typing about him, makes me sit here and cry - so we'll move on - I miss you daddy!

We always do a double batch, that's 16 almond stick.

My mom rolls out the dough (the hardest part by far)............................(she can roll it out perfectly rectangle and the perfect size!)..................................
I put in the filling and roll 'em up................................

and the hardest job of all is for Emily :-)................................
My favorite thing about the holidays is the traditions...................sleeping by the tree on Christmas Eve, making almond stick, my annual goodies list, having the Brim gang over, having my family around....................we are blessed indeed!

Brownie Bites

Last week I mentioned that I made a new treat for one of our parties (at least new to me).

I had been at Treasury of Memories open house in their warehouse location and sampled one of these treats - OK - I took two - but who could resist!

I just took a boxed brownie mix and baked it in mini muffin pans(make sure you grease them well). Then I made buttercream frosting and used Creme' de menthe syrup (it's a torani syrup that you would put in a latte) and added the mint flavor. It also adds the green color as the syrup is bright green!
I used my accent decorator from Pampered Chef and piped the frosting on top and then I sprinkled with crushed candy canes. The only thing I would do different is, I would place the crushed candy canes on right away instead of frosting them all firsts and then going back to do that. The frosting had started setting up and the candy cane didn't stick so well.
Give them a try - they're awesome (and addicting!)

Bread Recipe

Several months ago I did a post on jam and bread and many of you asked for my bread recipe................well here it is, better late than never !! :-)

Homemade White Bread

1/2 c. warm water
4 tsp. yeast (or 2 packets)
1/2 c. milk
2 Tbsp. butter
1 3/4 c. cold water
2 tsp. salt
1/3 c. sugar
6+ c. flour

In large mixing bowl add yeast to water and stir. Heat milk and butter in microwave until butter is melted. Pour water and hot milk into yeast mixture at the same time. Add salt and sugar and mix well. If you are using a mixer with a dough hook place all 6 cups of flour in the mixer. Start mixer and once dough starts to wrap around hook, sprinkle in more flour. Just keep adding flour until dough starts to "clean" off the bowl. The trick is to make dough so it's NOT sticky to the touch, and if you stop the mixer and let it rest for a minute and restart it, it's done if the dough wraps right up around the hook again.


If mixing by hand, place 3 cups of flour in bowl and stir. Stir in as much of remaining flour as you can, then place dough on floured counter and knead in enough flour so that dough is elasticky (my word!) and not sticky to the touch.

When your dough is done, place in well greased large bowl and flip over so all sides are greased. Let rise in warm place at least 1 1/2 hours.............................
Dough after 1 1/2 hr. rise (mine fell a bit before I took the picture)..........

Punch dough down and place on floured counter. Divide into 2 large or 3 small pieces. Roll dough long and skinny (probably about 16" long by 7" wide). Roll up in loaf and tuck edges under so there are no loose edges.

Let rise about 30 min and then bake at 375 degrees for 20-25 min. (I bake mine for 22 min).

Immediately remove from pan on cooling rack and brush with butter. I place them in bread bags after about 5 min. and that softens the crust.
I realize you see 4 loaves here - I make 1 1/2 batches to keep this family in bread for a week!

*******Tips I've learned***********
* water temperature is perfect if you run water over your wrist and basically can't feel it - just like a baby's bottle - body temp!

* sometimes I add raisins to one of the loaves - YUM!

* this dough works great for cinnamon rolls too!

* I use to use ONLY Robin Hood flour but I got tired of going to Canada, so now I go to Cash and Carry and get the brown label "MORBREAD" bag of flour - It's the only flour I use in my house and I love it.

* Once your family gets use to it - no more luxury of store bought bread :-)

* this bread makes the BEST grilled cheese and french toast EVER!!

Feel free to ask questions, I had plenty of training and will help where I can!

Dinner for 30

Friday Randy and I hosted a rehearsal dinner for Randy's nephew Jon and his fiancee' Bree.

My quote for the day is, "you are only as good as your help!". Jeff and Kathi, and Dan and Marla gave of themselves greatly in helping us!

Marla cooked all day with me,
Kathi (and my neighbor Stacy) pooled their resources (with a little help from my cupboards) and set beautiful tables........
My niece Marla made beautiful flower arrangements for the tables.......
Randy hung up lights outside, set up tables and chairs, cleaned up outside, put the furniture back together on the back patio (we had to disassemble it all during the great winds!!)
It was a very successful dinner, and all went smoothly.
I am so grateful for our fabulous friends (which I don't even really recall formally asking for help - I hope I didn't assume :-0........................... when I said that we would do the dinner they didn't know it meant WE!!!). I swear we work so well together -we could do this professionally!
And is this the sexiest thing you've ever seen? A gorgeous hunk o' man dressed up AND doing dishes!!! (I didn't even ask him to - am I blessed or what?!?!).
Today - I am tired - kind of in a fog..............I have to leave for the wedding in 2 1/2 hours and I haven't thought about hopping in the shower yet - too much work! I woke up at 9:15 (did I mention I stayed up until 12:30 cleaning and wiping down floors? - I just can't wake up to a mess!) and then laid in bed and watched a movie until 11am - YIKES - but it sure felt awesome!!