Posts tagged ‘cream cheese’

October 3, 2011

Pumpkin Picking and Cream Cheese

Yesterday we got up early and were ready to pick some big ole punkins!! Side note: my mom and my aunts call me punkin 🙂

Adam is such a good sport – not only did he go pumpkin/apple picking during football – but he also lugged this 40 pound pumpkin around the entire farm. It’s huge – and I love it! Even though there was no shortage of pumpkins to pick from, I feel like I found the vintage looking pumpkin I was searching for.

The farm also offered apple picking which I was excited for! I planned our entire menu for the week around them…

Unfortunately there was a shortage of these… Most of the apples were on the ground.

We did find a few usable Macintosh apples

But left with a lot less than expected.

I can still make a couple of the recipes though so it wasn’t a total disappointment.

Before we left for our farm adventure I made us a breakfast that would keep us fueled. Remember the bread I posted about Saturday? I took it out of the package to find this….

Bummmer… All the tops were broken off.  But I was not about to let that ruin my breakfast!

I whipped up some Pumpkin Cream Cheese and toasted the topless slices with this deliciousness.

It was extremely simple and tasted like Fall.

Pumpkin Pie Cream Cheese (Vegan or Regular)


  •  8 oz dairy free or regular cream cheese (i used this is not a tub of cream cheese from Trader Joe’s)
  • HEAPING 1/2 cup of pure pumpkin
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • drizzle of agave nectar
  • Beat everything with mixer until combined
  • Spread on desired item (pumpkin swirl bread is amazing) or eat with your finger. I don’t judge.

Now I need to get back to those apples… Recipe for spaghetti squash lasagna will be tomorrow 🙂

QUESTIONS: What would you make with a bunch of apples? I have a lot of dinner recipes planned, but no dessert. Shocking, I know.

July 13, 2011

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Hi, my name’s Alyssa and I love cupcakes.

*Hi Alyssa*

I’ve been putting off making these cupcakes for 3 days now. Why? Because I knew I had zero plans of making them healthy. Because I knew that I would want to dip my fingers in the peanut butter cream cheese frosting. Because I knew I couldn’t be trusted with 24 cupcakes in front of my face.

Don’t worry, I practiced self-control. I only ate 2. I had plans to eat 1 but then I thought it would be weird to have Adam bring in 23 cupcakes to work because it’s an odd number. You’re welcome for saving you the embarrassment babe.

These cupcakes are fluffy and moist. They’re silky and delicious. They’re simply irresistible.

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting



  • 2 3/4 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup vegetable shortening, at room temperature
  • 1cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 medium very ripe bananas, mashed
  • ½ cup buttermilk
Peanut Butter Cream Cheese Frosting
  • 1 8oz package cream cheese frosting
  • 1 stick unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/2 cup natural peanut butter
  • Vanilla wafers (optional)
  • Chopped peanuts (optional)


  • Preheat the oven to 325 degrees F.
  • Line two 12-cup cupcake pans with paper liners.
  • Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  • Mash bananas in a separate bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes.
  • Add the sugar, brown sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low.

  • Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low-speed for a few more seconds.
  • Fill the cupcake liners about three-quarters full.
  • Bake for 18-20 minutes rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
  • While cooling you can prepare your frosting. Add all ingredients (powdered sugar, peanut butter, cream cheese and butter) and beat with a mixer until smooth.
  • Once cupcakes are cooled spread evenly on top.
  • Add 1/2 of a vanilla wafer or chopped peanuts to a top if desired
I wish I could tell you these were fat-free, that you could eat 10 of them without feeling guilt and that you wont need to run 10 miles after eating them. But, I can’t – I’d be lying. I’m no liar. I’m off to run 10 miles.
*Sorry that some pictures are so fluorescent looking! That would be the awesome lighting in my kitchen.