Pumpkin Cream Cheese Muffins

So I love October. It's probably, no, definitely, my favorite month. The air gets a little cooler, the beers a little darker and the food a little, well, how do I put this? The food gets better. Mostly because of pumpkin. But also because of pumpkin muffins, pumpkin coffee, pumpkin scones, pumpkin drugs. You know the deal. And, without a doubt, when I finally started baking again (it's been a while if you follow this blog), pumpkin had to be the debut. So pumpkin 'twas.

These little muffies were super tasty, moist and delicious. They weren't super sweet, and in fact, I would even recommend that you use a cream cheese frosting if you want something a little more dessert like. See my recipe for cream cheese frosting here. But, if you're fine with a muffin that is indeed more like a muffin, give it a go friends!

Pumpkin Cream Cheese Muffins 

1. Preheat oven to 375 degrees. Grease and flour 18 muffin cups.

2. For the cream cheese filling, in a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. 

3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. 

4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. 

5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. 

6. Bake at 375 degrees  for 20 to 25 minutes.

Lemon Blueberry Cupcakes

Right now in the Bean, it is pouring rain. I might even venture to say it is chilly outside. And on television, I just saw a back-to-school commercial. I mean it is July, and at my new job, we are planning our holiday menu! Is it just me, or is this summer flying by? I haven't even been to the beach and suddenly I find my mind wandering to cozy sweaters and warm coffee drinks.

But before I get carried away with my lusty thoughts for autumn, I want to hold on to the summer just a little longer. Lazy days, hazy afternoons and long evenings. Roof tops, grill food and late night walks.

Dripping ice cream cones, sangria and the best fruit the year will offer. So before you get carried away thinking about the rest of the year to come, hold on to your summer for just a few weeks longer. Found this gem on Annie's Eats and would highly recommend the combination between sweet blueberries, smooth cream cheese frosting and zesty bright lemon.

Lemon Blueberry Cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting: 
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

1. Preheat your oven to 350. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Carrot & Zucchini Frosted Sweet Bread

I've been going to church for about three and a half years, which is pretty surprising to anyone who knew me prior to then, because I was downright opposed to organized religion. I have heard a lot of things that have, unfortunately, gone in one ear and out the other, but on Sunday, I heard something that will stick with me for a really long time. There are times in our lives where we can be staring in the mirror and totally forget the person we are. Therein becomes a gap -- the gap between who we say we are, and what we really do. And the more negligent we are with the decisions in our lives, the bigger that gap becomes.

I have a certain perception of myself, as most people do. I think I am strong. I think I am a good person. I think I am healthy, forgiving, logical and well-adjusted. I think I am tough, thick skinned, funny and active. I think I have a purpose, that I am a good friend and that at the end of the day, I generally like who I am. Lately, I've been taking a good hard look in the mirror, and that girl has, in a way, faded. I'm horrible at returning phone calls to people I love. I am angry, sensitive and forgoing the things I say I love and the person I say I am for things that inevitably, end poorly. I am selfish and tired and full of decisions that I am not sure whether they are helping or hurting me. I am a hypocrite and I, above most things, hate hypocrites. But I decided, yesterday, that I am done with that. I am, from here on out, in recovery.

As I heard on Sunday, the point is, our baggage isn't who we are, it is our fuel for who we can become. And as corny or as cliche as it sounds, I am ready to become the best that I can. And I am ready to get back to doing all of the things that I really love. This, being one of them.

Carrot and Zucchini Sweet Bread with Lemon Cream Cheese Frosting
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1.5 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting
8 oz cream cheese (we used half reduced fat, half regular)
1 cup powdered sugar
Zest of one lemon

1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, brown sugar, oil, honey, and vanilla. Some clumps of brown sugar may remain. Fold in the carrot, zucchini, and walnuts.
2. In another bowl combine the flour, baking powder, ginger, and baking soda.  Whisk to blend together. Slowly add to flour mixture to the wet mixture. Stir until just combined. Spread batter into an ungreased 13x9 baking pan.
3. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. Once the cake is cooled, cut it into rectangular or square pieces to your size liking. Make the frosting -- In a medium mixing bowl, beat the cream cheese, powdered sugar and lemon zest with a mixer until light and fluffy.  Spread or pipe the frosting over the cooled bars.

Seven Layer Bars

Julia and I are standing there in the kitchen laughing hysterically. We are picking the crumbs off of the counter and sneaking in little bites of our cooling masterpieces here and there. We have flour up to our elbows, and our non-air conditioned kitchen is steaming from the mid-summer sun and our overheated oven. It is the simplest of times that sometimes make the best of memories. It is these times where life seems easy, and perhaps even clear. It is these times that you make some absurd pinky promises to your best friends, like, "one day, we are going to do this for a living."

And so began our planning process. We hope, once we move into our new apartment in September, to break into the Farmer's Market niche in Boston. Will it be easy? No. Will it be time consuming and frustrating? Yes. But could it be an incredible opportunity to do something you love with someone who makes you laugh until you cry and makes a mean cookie? I think so. So now, we're compiling some of our favorite recipes to get them tested by friends, family and co-workers, and here is the first we are sure to have on our list.

Seven Layer Bars

1/2 cup unsalted butter

1 1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

1 1/3 cups shredded coconut

1. Preheat your oven to 350 degrees. 

2. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Make sure your pan is liberally coated. It makes the bars tastier and easier to remove from the pan.

3. Spread and even layer of graham cracker crumbs over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. 

Bake until edges are golden brown, about 25 minutes. Let cool.

Intense Chocolate Brownies

Relaxing on the bed of the hotel this weekend, I had my feet kicked up, a magazine in my hand and Julia's family surrounding me. We're all sort of talking but after three days of sightseeing and trekking around Boston, it was clear everyone was just fine taking a few minutes to take in the quiet. Suddenly, a flurry of pitter patters and shrieking giggles booms throughout the room, and before you know it, 2-year-old Jack is climbing up on the seat and giving you kisses, holding your hand and using the Socratic method of questioning to get to the bottom of everything you say. I hardly ever spend time around little kids anymore, and I forgot just how hilarious they can be.

On Friday night, we noshed on Lobster Rolls, Crispy Shrimp Flatbreads and Clam Chowder at Todd English's Olives. On Saturday we devoured amazing Eggs Benedict at The Salty Pig at brunch and sampled an array of Pulled Pork, Mediterranean Salads and Chicken Pot Pie at Johnny Harvard's Brewery for dinner. We had extremely fresh fish, scallops, shrimp and crab cakes at Legal Seafoods on Sunday. And we went through our fair share of coffees between the whole group. And wouldn't you know it, Jack had Cheez-Its, Cheerios and milk the entire time.  The entire weekend -- that is literally all he had! But, I imagine, even the pickiest of eaters would have one of these brownies. In fact, I would almost guarantee it. Thanks Meg (and the Flour Bakery) for the recipe. They were some of the fudgy-est brownies I have ever had, and that is a good thing. Know that.

Intense Chocolate Brownies

5.5 oz (155 grams) unsweetened chocolate, chopped

2.5 oz (70 grams) bittersweet chocolate, chopped

3/4 cup plus 2 Tbsp (200 grams) unsalted butter, melted

5 eggs

2 cups (400 grams) sugar

1 1/4 cups (175 grams) unbleached all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1. Position the oven rack to the middle and preheat to 325°F. Butter and flour a 9 x 13 inch baking pan. Gently melt the unsweetened chocolate and bittersweet chocolate in a medium Whisk in the melted butter and allow to cool slightly.

2. In a separate large bowl, slowly beat eggs and sugar for 1 minute, or until frothy and somewhat thick. Fold in the chocolate mixture.

3. In a medium bowl, sift together the flour, baking powder and salt. Fold in the flour mixture into the egg-chocolate mixture until thoroughly combined. Mix until there are only a few steaks of flour left in the bowl. This will ensure they will stay moist. Scrape the batter into the prepared pan and spread in an even layer with the spatula.

4. Bake for 30 to 35 minutes- but start checking at about 20 minutes. They are done when a knife or toothpick inserted into the center comes out with a few wet crumbs on it. Let them cool for 2 hours. They are so moist, they need this time to firm up enough to cut.

**Note: I made these in cupcake tins because I would have just kept cutting in the pan until there were no brownies left! I cooked them for about 20 minutes, but I think 15-18 would be ideal. Grease WELL!

Peach Upside Down Cake

I don't even really think it would be fair to call myself a blogger anymore. I'm barely a foodie for God's sakes. I'm embarrassed that my last entry was almost two months ago, but I guess life happens, you know? I have a friend who once gained some weight during the summer... this has a point I promise. So anyway, my friend. She spent her nights drinking cheap beers with hipsters on rooftops. She spend her mornings laughing with friends over greasy brunch. She skipped work outs. She skipped veggies. Okay, and well, let's be blunt, when we look back on that summer together, we can tell. But you know what? She had the best summer of her life. She probably aged a little with being in the sun so much, or got a few wrinkles from all of the laughter, but at the end of the day, she will probably look back on that summer and remember nothing but the best of times.

And that is sort of how I feel about my blogging. I have pushed it to the side. I have passed on a quiet night alone in my kitchen to just about everything under the sun: going sailing with friends, outdoor music festivals, staying up too late, not getting enough sleep, working my butt off, drinking one too many red bulls, running several races, seeing my parents drunk in Key West (once was enough), joining a soccer team, discovering my love for Cab Sauv, laughing til I cry, crying until I have to laugh and everything in between.

So I have been living. And not blogging. And for that, I am sorry. But I still think about you often. And I hope some of you are still going to read this. Because I do miss blogging, just like I would really miss the gym or veggies, or maybe, dare I say it, work? 

So, here is a quick little number I whipped up a few weeks ago (from Taste of Home). Tis the season for fruity desserts, and before we know it, it will be peach season. And beach season. Oh dear God, I need to go to the gym.

Peach Upside Down Cake

3/4 cup butter, softened, divided

1/2 cup packed brown sugar

2 cups sliced peeled fresh peaches (I used canned, rinsed and well drained but go for fresh if you can)

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1. Melt 1/4 cup butter; pour into an ungreased 9 inch round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. 

Samoa Bundt Cake

There was once a time in my life where I thought Almond Joy and Mounds candy bars were terrible, you couldn't pay me to eat Thai food because of coconut milk and I would choose every Girl Scout cookie before I would grab a Samoa. Oh my goodness my mind has changed. Yesterday, in celebrating not only Easter but my roommate's birthday, this cake was taken on (as found on BetsyLife) by me and my WONDERFUL BEST FRIEND JULIA. And while it was super time consuming, it was well worth every last little morsel. Oh my god. It was kind of like crack cake.

But a word to the wise, this really takes forever to make. The first step was started at 2:00, and by 7:00, I was just finishing the final touches. So don't think you can whip this up in an hour or two, but also, don't think you should forgo the experience because of the labor. Just look at that photo and tell me you're not the slightest bit interested. I dare you. And even you coconut naysayers may have your minds changed with this one. I wouldn't be surprised in the slightest.

Samoa Bundt Cake

Brown Sugar Batter

1 stick of butter, softened

1 cup of dark brown sugar

2 eggs

3/4 cup AP flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk

Chocolate Batter

1 cup sugar

3/4 cup + 2 tbsp AP flour

1/2 cup + 2 tbsp cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1 egg

1/4 cup oil

1/2 tsp salt

1 tsp vanilla

1/2 cup boiling water

1/2 cup milk

Frosting

1 can of sweetened condensed milk

1/2 cup confectioners sugar

2 tbsp vanilla extract

2 sticks butter, softened

1/2 tsp salt

2.5 cup toasted coconut, divided

1/2 cup chocolate chips

1. Start the process of turning the sweetened condensed milk into caramel. You have two options (either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least three inches and cook it on high for seven hours -OR- place the unopened can in boiling water on the stovetop fully submerged for four hours, adding more water as necessary).  Let it cool.

2. Preheat oven to 350 degrees. Begin to prepare your two batters separately as it is a marble cake. For the brown sugar batter, beat the softened butter and the brown sugar until light and fluffy. Add the eggs one at a time, and then the milk. In a separate bowl, sift together flour, baking powder, baking soda and salt together. Add dry ingredients into wet slowly, just until combined.

3. For the chocolate batter, beat oil and sugar until fluffy. Add the eggs in one at a time and then the vanilla. Mix until combined. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients. Mix until combined and then add the boiling water.

4. Grease and flour your bundt pan liberally, and layer the cake with alternating batters. Bake in preheated oven for 50 minutes to one hour, or until a skewer comes out clean. Allow to cool completely and then remove cake from pan.

5. Upon the completion of the condensed milk into caramel process, you may begin your frosting. Toast the 2.5 cups of flaked coconut on a cookie sheet in the oven at 350 degrees. Toss occasionally and check often to avoid burning. Remove from oven. In a large mixing bowl, beat cooled condensed milk, butter, confectioners sugar, vanilla and salt for three minutes. Add in one cup of the toasted coconut. Chill for one hour, or until it reaches spreading consistency.

6. Frost cooled cake with coconut frosting and sprinkle with remaining toasted coconut. In a microwave safe dish, melt the chocolate chips Drizzle over the top of the cake and serve.