Charles' Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Makes 24 Muffins

Filling:

• 8 oz Cream cheese (softened)
• 1 cup Powered Sugar

Topping (Optional):

• ½ Cup Sugar
• 4 tbs. butter cubed
• 1 ½ tsp. Cinnamon

Muffins:

“Part 1”

• 3 Cups of Flour
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 2 tbs. Pumpkin Pie Spice
• 1 tsp. Salt
• 1 tsp. Baking Soda

“Part 2”

• 4 Eggs
• 1 ¼ Cup Vegetable Oil
• 2 Cups Sugar
• 2 Cups Pumpkin Puree

· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.

· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.

· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.

· Bake at 350 degrees for 20-25 Minutes.

Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Banana Stuffed French Toast

Ingredients:

• 4 tablespoons butter
• 1/4 cup light brown sugar
• Pinch ground cinnamon
• 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
• 4 ounces cream cheese, room temperature
• 1 large unsliced loaf French bread, bread cut into 8 slices
• 4 large eggs
• 1/2 cup heavy cream
• 1 1/2 cups whole milk
• 2 teaspoons ground cinnamon
• 1 teaspoon rum extract
• Nonstick cooking spray
• Confectioners' sugar, for garnish
• Maple syrup, for garnish

Directions:

Preheat oven to 350 degrees F.

Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.

Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.

Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.

Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/banana-stuffed-french-toast-recipe/index.html

Morning Tofu/Citrus Smoothie

I actually measured things this morning and recorded their nutritional information... just because I am anal and do things like this.

Ingredients:

• 1 cup ice
• 1/5 pkg soft tofu
• 1/4 cup V8 Acai Mixed Berry Juice
• 1 cup vanilla soy milk
• 1 cup orange juice w/ pineapple
• 3 strawberries
• 2 tbs super food
• 2 tbs ground flaxseed

It is DELICIOUS. The tofu gets completely pulverized in the blender so don't let it scare you. It made me nervous too. ((You have to change its water everyday... like a damn plant. Uh weird.))

This recipe made ~32 oz of smoothie. Is this too much? I have no idea.

I added a little bit more liquid to this one than I normally do in the morning for 2 reasons.

1) I actually used a measuring cup

2) I only have so much space in the water bottle I cart to work

Nutritional Info:

Calories: 442

Fat: 14 g ((most of it is "good" fats - don't freak out on me))

Sodium: 210 mg

Carbs: 60 g

Sugars: 43 g

Fiber: 12 g

Protein: 24 g