breakfast · muffins

>Cream Cheese Filled Pumpkin Muffins


I’m sure there are other Starbucks fans on here, so if you are a fan of their holiday treats then check this recipe out. To get home from my culinary classes I take two buses that still don’t get me close to home but there is a Starbucks near by so I go in and do homework and get a drink while I wait for a ride. I was amazed though when I walked in one of the first days of September and saw they already had there fall treats out. So a few days later my mum got the cream cheese filled pumpkin muffin for us to share and it was good but I knew I could make it better and it would be cheaper.

So I used my other Pumpkin Muffin recipe for the muffin itself.


2 1/4 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. ground coriander

2 eggs, lightly beaten

2 c. granulated sugar

1 c. Libby’s solid pack pumpkin

1/2 c. vegetable oil

1/2 tsp. vanilla extract


In large bowl, combine flour, baking soda, salt, cinnamon and coriander; set aside. In small bowl, combine eggs, sugar, pumpkin, oil, and vanilla; mix well. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into 12greased or paper-lined muffin cups, filling 3/4 the way full.

Cream cheese filling:

cream cheese 8 oz

confectioners sugar 2 oz

vanilla extract 1 oz

1. cream together the cream cheese,sugar,vanilla on medium speed with the paddle attachment,scraping down the bowl periodically, until smooth in texture and light in color about 5 minutes. Do a teaspoon or more of the filling into the center of batter you put in each muffin liner. Bake at 350 degrees for 15 minutes or until toothpick inserted comes out clean. Enjoy!


>Apple Strudel

Now it is officially fall I have been baking a lot with apples,pumkin and spices. The weather still feels like summer here but there’s something in the air that makes it feel like fall. Every October my mum and I try and go to Apple Hill which is somewhere near Tahoe and you have to go there if you like apples. It’s a bunch of Apple orchards and different cute building that sell fresh apple cider,warm apple doughnuts, and the tradtional apple desserts. It’s really fun and festive for halloween. Anyways I’m getting into the mood a little early with this tasty Apple strudel.
Ingredients for Strudel dough:
Bread flour 1/2 pound
salt 1/2 tsp
water 6 1/2 oz
Vegetable oil 1 1/4 oz
vegatible oil for coating as needed
Directions for strudel dough:
1. Sift together the flour and the salt. Transfer to mixer. Add the water and the oil and blend on low speed using a dough hook attachment until just blended. Mix on high speed until the dough is smooth,satiny, and very elastic, about 10 minutes.
2. Turn out the dough onto the work surface and gather it into a ball. Rub it with oil and wrap on plastic wrap. Let the dough rest at room tempature for 1 hour, or refridgerate it overnight before using. Allow the dough to come to room tempature before streching.
Ingredients for strudel:
granny smith apples 2 1/2 pounds
raisins 2 oz
cinnamon sugar 4 oz
dried bread crumbs 3 oz
butter, melted 4 oz
Strudel dough 1/2 pound and 6 oz
1.Peel and core the apples. Cut into slices 1/4 inch and toss with raisins and cinnamon sugar.
2.Toss the bread crums with 1 oz of butter.
3. Cover a large work surface with parchment paper and cover with bread flour. Roll the dough out into a rectangle 12 by 18 in on the floured surface and let the dough relax for 15 minuetes, covered to keep from drying.
4. To stretch the dough work with two people on the opposite sides of the table. Place your hands under the dough and begin to lift and stretch it from the center out. Continue stretching until the dough is very thin and almost transparent.
5.Brush the dough with 2 oz of butter. Sprinkle the bread crumbs evenly over the entire surface of the streched dough and then place the sliced apples on the edges of the dough. Roll up the dough, starting by lifiting up one edge of the parchment paper, then continuing using the paper to help you roll so the pastry forms a tight log. Transfer the strudel to a sheet pan.
6.Brush the tops of the strudel with the rest of the melted butter. Vent the tops of the strudel by making a 1-in cut in the dough at 2-in intervals.
7. Bake at 350 degrees until light and golden about 40 minuetes.
8.Serve immediately. Add whipped cream or ice cream.

cookies · pie

>Black and White Whoopie Pies

I have been waiting forever to make whoopie pies from scratch forever and I have now found the perfect recipe. School has kept me so busy that I have been to busy to post, I have been baking but not as much because when I’m in a kitchen for 5 hours a day I don’t want to come home and stand in the kitchen some more. But finally thanks to labor day it has given me some extra time. These are just like the ones I had at a bakery which I will post about later.
2 2/3 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 1/4 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla extract
3/4 cup(s) milk
3 ounce(s) bittersweet chocolate, melted and cooled
Filling2 cup(s) marshmallow cream
1 cup(s) (2 sticks) unsalted butter, softened
2 teaspoon(s) vanilla extract
2 cup(s) confectioners’ sugar, plus more for dusting

1.Cookies: Place oven racks in upper and lower third of oven. Heat oven to 350°F. Line 4 baking sheets with parchment.
2.Whisk flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla until blended. Add flour mixture in three additions alternately with milk, beginning and ending with the flour. Beat until just combined.
3.Divide dough in half and add chocolate to one half, stirring until just blended. Use a scant 1/4 cup ice cream scoop to drop chocolate dough 3 inches apart on 2 baking sheets. Bake 12 to 13 minutes, or until centers are soft but firm and edges are just beginning to brown. Cool 5 minutes. Transfer to a wire rack to cool completely before filling. Repeat with vanilla dough using a full 1/4 cup scoop.
4.Filling: Beat marshmallow cream, butter, vanilla, and confectioners’ sugar in a large mixer bowl until light and fluffy.Top each cookie with spoonful of frosting.Then put second cookie on top and serve.