pumpkin chocolate chip cream cheese mini muffins

Well, it’s that time of year again!

Back to school.  Back to early, busy, often-stressful mornings, and back to scrambling to feed hungry mouths before we rush out the door every day.

I am always looking for ways to get one step ahead of this mad-hunger-rush in the mornings, and these fun little pumpkin muffins are a perfect make-ahead meal-on-the-go!

Pumpkin Chocolate Chip Cream Cheese Muffins | Sweet Anna's

They are sweet, but not-too-sweet, with a fun little cream cheese, chocolate chip layer.  Because we all know a few chocolate chips never hurt anything!  (But do feel free to leave out the chocolate chips if you’re not a fan… stir a teaspoon of pumpkin pie spice into the cream cheese filling and they will still be delicious!)

Whip these muffins up when you have a few spare minutes and then freeze them.  Take a few out the night before and thaw on the counter, and you’ve got an instant, almost healthy breakfast ready!

Calm down, I said ‘almost’ healthy!

They are full of pumpkin after all, which is a vegetable and makes them healthy enough in my book!  ;o)

pumpkin chocolate chip cream cheese mini muffins

Yield: makes about 44 mini muffins

Ingredients

    for the filling:
  • 1 (8oz) package cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1 cup mini chocolate chips
  • for the wet ingredients:
  • 2 cups pumpkin purée
  • 3 large eggs
  • 2/3 cup melted coconut oil
  • 3 tablespoons milk or cream
  • 1 teaspoon pure vanilla extract
  • for the dry ingredients:
  • 3 1/2 cups flour
  • 1 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

In a medium bowl, mix together the cream cheese, 1/3 cup sugar and egg until smooth. Stir in the chocolate chips. Place the whole bowl into the freezer for a few minutes while you line a baking sheet with waxed paper. Scoop the cream cheese mixture into little balls on the baking sheet. Freeze for about 30 minutes, or until firm.

Preheat the oven to 350ºF. Line two 24-ct mini-muffin tins with paper liners. (You may not fill every one, but you can remove those extra liners later and put them away to use another time!)

In a medium bowl, mix together the wet ingredients (pumpkin, eggs, coconut oil, milk & vanilla) until well blended.

In a large bowl, whisk together the dry ingredients (flour, sugar, spices, baking soda, baking powder & salt).

Stir the wet ingredients into the dry ingredients until just blended and then scoop into the paper-lined muffin tins (about 2/3 full).

Take the cream cheese balls out of the freezer and press one down into the center of each muffin. You want the muffin batter to come up around the sides!

Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out almost clean. Let cool for about 10 minutes before removing from the pan to cool completely.

**If you are making these ahead, freeze them in an airtight container or freezer bag for up to 3 months. Thaw on the counter overnight to serve!**

http://sweetannas.com/2014/09/pumpkin-chocolate-chip-cream-cheese-mini-muffins.html

quick & easy buttermilk hamburger buns

Do you ever get hamburgers, or barbecue dinner almost ready and then realize you have no buns in the house, or any bread at all, for that matter?

No?  It’s just me?  Well then…  just in case that ever does happen to you, now you know what to do.

Whip up these super easy, quick and delicious hamburger buns in under an hour and save yourself a trip to the store!

quick and easy homemade buttermilk hamburger buns | sweet anna's

(If you don’t have buttermilk on hand, don’t worry…  you can use regular milk, or even water in a pinch!)

And someone please tell me that I am not the only one who forgets such simple stuff (as getting bread?!)  :o)

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perfectly baked ‘hard-boiled’ eggs (in the oven!)

Yep, you heard me right.  And maybe this is not news to you?  But it is SO news to me!

Perfectly, perfect ‘hardboiled’ eggs baked in the oven!  

You guys, these are so easy, and not only that, so much better than regular boil-in-a-pot eggs!

Perfectly Baked 'Hard-Boiled' Eggs (In the oven!) | Sweet Anna's

I’m seriously kicking myself for not finding this tip sooner.  My kids LOVE “closed eggs” (aka hard-boiled!) and I rarely make them because of the hassle.

Guess what?  Now, the hassle is GONE!  The only hassle in making ‘hard-boiled’ eggs now is remember to heat up the oven.  That is something I can handle!

eggs-in-the-oven

We are happy campers!

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peanut butter oreo stuffed chocolate chip cookies

I think I’m late on the stuffed-cookie train, but my goodness am I in love.

Peanut Butter Oreo Stuffed Chocolate Chip Cookies | Sweet Anna's

I have made 3 batches of Picky Palate inspired oreo-stuffed cookies in the past 2 days (click here for some great step-by-step photos!), and I can’t stop dreaming of all the other things I want to stuff inside a cookie!

I am having so much fun using my favorite, perfectly chewy Chocolate Chip Cookies recipe and stuffing them with sandwich cookie goodness.

I seriously don’t know how I missed out on this trend for so long.  These cookies are just so fun, not to mention delicious and addictive!

If you only bake one more batch of cookies in your life, make it these ok?  

You can substitute any Oreos you like, of course, but the peanut butter ones are fabulous!  (They taste exactly like those chocolate covered peanut butter girl scout cookies, only better!)

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Big Batch Triple Chocolate Peanut Butter Cookie Bars

These chewy, moist peanut butter cookie bars are packed with 3 kinds of chocolate chips.  Serious crowd pleasers in every way!

And by the way…  when I say Big Batch, I mean BIG BATCH.

This recipe make 3 half-sheet jelly roll pans.  You know, the big ones.  The 13×18″ones that are rimmed all the way around.  (These:  Nordic Ware Half-Sheet Pans)

That means 72 big cookie bars, or 288 small ones!

I occasionally have to bake for a lot of people at once.  That often translates to batch after batch of cookies and hours at the oven.

This deliciously easy recipe eliminates so much work, without sacrificing any flavor or texture!

And on a day like today, where my well is dry and I can’t wash these dishes after I use them, there is no other way I could have done this baking that needed to be done.

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