Monday, December 14, 2009

Muffins...or Dessert?

I'm not sure whether these muffins should really be labeled dessert. I'm also not sure why it matters to me since I've never been one that struggled with eating dessert for breakfast. Though Mom, if you're reading this, I don't do that now that I'm pregnant, I promise. Nothing but wholesome, well rounded, get your day going right breakfasts these days!

So technically, these pumpkin cream cheese muffins were labeled cupcakes in the original recipe. But in my world, no frosting = muffin. And these sour cream coffee cake muffins have "cake" in the name. Regardless, these sweet treats will happily disappear from your breakfast table or dessert table. I wish the sour cream coffee cake muffins would have risen a little better...but what they lacked in looks they made up for in flavor.

I packed some up for some good friends and brought the rest in to work for my coworkers (who doesn't like to start a Monday morning with an unexpected treat?!). I left the ones for friends in muffin tins, tied them up with a bow with a homemade ornament attached and was all set to make my Christmas deliveries. So easy if you are looking for some last minute ideas!

Wednesday, December 9, 2009

Pecan Cheesecake Pie

This pie is a great twist on the classic pecan pie. Pecan pie is Jake's absolute favorite so I wasn't sure how this twist would go over, but he loved it! So even a pecan pie purist will enjoy this dessert!

Pecan Cheesecake Pie
(Source: Southern Living, November 2007)

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

We let it get back to room temperature before serving. It didn't last long around our house!