"If you are going to write, write from the heart." MwsR
"Life has not been the easiest, but it could have been worse!" MwsR
Life is about doing all you can to help others.
Don't go chasing rainbows, make your own pot of gold.
Love, Hope, Faith, the greatest of these is Love!
½ cup/113 grams unsalted butter (1 stick), soft but cool
½ cup/4 ounces/113 grams cream cheese, cold and cut into 8 pieces
¾ cup/165 grams light brown sugar, packed
½ cup/101 grams granulated sugar
¾ cup/202 grams pumpkin purée
1 teaspoon vanilla extract
1 ¾ cups/303 grams chocolate chips
PREPARATION
Heat oven to 350 degrees, and line two baking sheets with parchment paper.
In a medium bowl, stir the flour, baking soda, salt and spices until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the pumpkin purée and vanilla extract, and mix to combine.
Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.
Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.
Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
I have read some amazing things from my fellow WordPress friends. I am greatly in awe of the hidden talent and the not so hidden talent of many of you. It takes courage for some of us to write things that are hurting us or personal in nature. I just commend the people who do that and can still continue to be so kind and talented.
I don’t know I just wanted to say/write that.
I hope every one of you out there in this big world experience love, acceptance, and joy, and most importantly peace.
Thanks for reading. contact me in email if you ever feel the need.
Time, time and again I see you staring down at me
Now, then and again I wonder what it is that you see
With those angry eyes
Well, I bet you wish you could cut me down
With those angry eyes
You want to believe that I am not the same as you
And now I can’t conceive, oh lord, of what it is you’re trying to do
With those angry eyes
Well, I bet you wish you could cut me down
With those angry eyes
What a shot you could be if you could shoot at me
With those angry eyes
You and I must start to realize
Blindness binds us in a false disguise
Can you see me through those angry eyes?
You try to defend that you are not the one to blame
But I’m finding it hard, my friend, when I ‘m in the deadly aim
Of those angry eyes
Well, I bet you wish you could cut me down
With those angry eyes
What a shot you could be if you could shoot at me
With those angry eyes
You can have this as breakfast for dinner when you don’t feel like cooking a huge dinner 😉
You will need:
4 Eggs
5 or 6 Mushrooms sliced
1/3 cup of freshly grated Cheddar cheese
1 Tbsp freshly grated Parmesan Cheese
a little bit of parsley- finely chopped (optional)
Salt and pepper
Sautee the mushroom in some olive oil and garlic
BEAT eggs, salt, and pepper in small bowl until blended.
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot.
Pour the eggs mixture, let it cook for few min then add mushrooms, parsley, and cheddar cheese. Once the omelette is ready, place in the serving dish and add the parmesan cheese.
Serve with veggies of choice! Here it was served with asparagus sauteed in garlic and olive oil and olives!
Mws R Writings 