Such a beautiful family.
Olivia holding her new sister Navy.
Ruth's daughter Aleena.
With the help of Ruth and Aleena, Monica put on quite a meal. Three different quiches, muffins, fruits, etc. I don't know how Monica does it all with a new baby and a large family.
I brought these muffins and everyone asked for the recipe:
Pumpkin Cream Cheese Muffins
Filling: 1 (8oz) package cream cheese, 1 egg, 1 tsp. vanilla extract, 3 T. brown sugar
Streusel topping: 4 1/2 T. flour, 5 T. white sugar, 3/4 tsp. cinnamon, 3 T. butter, 3 T. chopped pecans
Batter: 2 1/2 C. flour, 2 C. white sugar, 2 tsp. baking powder, 2 tsp. cinnamon, 1/2 tsp. salt, 2 eggs, 1 1/3 C. canned pumpkin, 1/3 C. olive oil, 2 tsp. vanilla extract
Directions: To make filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For 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.
For 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 until smooth.
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 the cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake in preheated oven 375 degrees for 20 to 25 minutes. Makes 18 muffins.
To go along with the fruit platter I made this dip. We like it best with sliced apples.
1 (8 oz) package cream cheese
1 C. packed brown sugar
1/2 C. Skor English Toffee bits (I also use Heath Chocolate Toffee bits)
Beat the cream cheese and brown sugar until smooth. Stir in toffee bits.