Pumpkin Cream Cheese Bread « NancyCreative. Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Linked to Sunday Showcase, Sundae Scoop, Potluck Sunday, Just Something I Whipped Up, Mouthwatering Monday, Tuesdays at the Table, Tasty Tuesday, Tempt My Tummy Tuesday, Show and Tell, Make It Yours Day, Whatcha Makin’ Wednesdays, Strut Your Stuff Thursday, Polka Dots and Pizza, Foodie Friday, Favorite Things Saturday.
Strawberries and Cream Muffins: "I do beseech you . . ." ". . . I saw good strawberries in your garden there; I do beseech you send for some of them. " -- William Shakespeare, from Richard III, act 3, scene 4. What, pray tell, is more appealing than a fresh, warm muffin that's been dotted, within and on top, with bright crimson strawberries? Exceptionally good strawberries, if you can ferret them out this time of year, are such a rarity. So when I spotted some particularly promising berries recently that were actually on sale(!)
, I wasted no time in nabbing a container. Strawberry muffins, you see, had been on my mind. In my retail baking class last week, one of my tasks had been to make several dozen petite strawberry muffins, which were slated to accompany a fabulous main-dish salad that the garde manger class was preparing at the same time.
Those little muffins were pretty cute, and I was pleased with how they turned out. The case of the disappearing strawberries . . . No, it's not a cheesecake . . . Does Size Really Matter? Orange Berry Muffins. I had the honor of choosing this week’s Dorie recipe, and I thought after a few weeks of decadent desserts we could use something a little lighter. These Orange Berry Muffins were just perfect! I have to say that as much as I love my KA mixer, I definitely don’t mind when a recipe comes along that’s simple and only requires a couple of mixing bowls.
These muffins were quick and easy to throw together and have a perfectly light taste to them, which is a welcome change from my standard banana muffins, which are fairly heavy and sweet enough for dessert (although, they certainly have their place)! The orange flavor is nice and light and a perfect complement to the blueberries. These are going to be great for morning snacks, and it goes without saying that this was yet another Dorie recipe that hit the spot.
I believe that this recipe would adapt well to other fruit combinations. Our group of Dorie fanatics keeps growing! Check back next Tuesday to see the Black and White Cake. Applesauce Oatmeal Muffins. My good friend Kayte (of Kayte’s Kitchen) told me about these muffins awhile ago and I thought they sounded really good, but then I forgot about them! She gave me the recipe again yesterday and I was able to make them today. For me, they definitely taste “healthy” (maybe because the only other muffins I make include about 2 cups of sugar and a cup of oil?) But they are so moist and really good! I added the optional raisins and am glad that I did – they give the muffins a little more depth and flavor. Also, I took Kayte’s advice and mixed these with a wooden spoon instead of using a mixer. I definitely see the potential for them to be over mixed and come out tough!
Applesauce Oatmeal Muffins (from SparkRecipes) 1. 2. 3. 4. 5. 6.