Monday, October 13, 2008
Walkin' On Sunshine Day 8
Who's out there walkin' on sunshine? I'm going to leave the doggie at home tomorrow and try to get 2 miles in. :-)
Happy Columbus Day!
Activities -
Enchanted Learning crafts - Columbus
We chose to do the color-by-number, alphabet code, and map activity.
Books -
Monday
I, Christopher Columbus
by Lisl Wiel
Things to Make and Do for Columbus Day
by Gail Gibbons
Tuesday
1492 Year of Columbus
by Genevieve Foster
Wednesday and Thursday
Columbus
by Ingri and Edgar Parin D'Aulaire
Friday
I, Columbus My Journey 1492-1493
edited by Peter and Connie Roop
Cream Cheese Pumpkin Muffins
Cream Cheese Pumpkin Muffins
24 servings
for filling
1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon brown sugar
for muffins
2 1/4 cups flour
3 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon all spice)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups brown sugar
1 cup canned pumpkin
1/2 cup oil
For the filling, beat cream cheese, egg and sugar until smooth; set aside. Combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks and enjoy!
24 servings
for filling
1 package (8 ounces) cream cheese, softened
1 egg
1 tablespoon brown sugar
for muffins
2 1/4 cups flour
3 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon all spice)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 cups brown sugar
1 cup canned pumpkin
1/2 cup oil
For the filling, beat cream cheese, egg and sugar until smooth; set aside. Combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks and enjoy!