My dad crossing the finish line. I know he looks angry, but he really is a happy person. He was cranking.
... and then he ran back to run in with Chad and I. Don't judge us for being on the lower end of attractive. It happens.
Our support crew.
Halloween would definitely not be complete without some good pumpkin carving with friends.
He was the cutest pumpkin.
Happy Halloween!
Success.
When the Mr. Green Pepper is good and marinated, invite some friends over to enjoy the delightful BBQ that will undoubtedly ensue.
The gym and I have a very close relationship. We see each other on a daily basis. Sometimes, these meetings are at very early hours of the morning; approximately three times a week these meetings happen at 5:30 a.m, before I even see my husband. On the other days of the week, it is sporadic meetings at Turbo Kick Boxing classes, lift classes, spin classes, or a jog outside. Sundays, we take a break, but bright and early (or dark and freezing in the winter) Monday morning it's back to the stair stepper or treadmill.
Another delicious pumpkin product to celebrate October. It's been such a delightful October in Utah, inside my kitchen and outside. Seriously, we've had so many sunny, beautiful days. I don't want it to end!Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Yum!
10 mile long run in the canyon on Saturday as part of our pre-Halloween half marathon training program,
the fall leaves wreath is on the door,
and we go on nature walks in Provo Canyon to observe the changing color of the leaves. We use GPS. It's no big deal.
I welcome you fall, with open arms. I hope you stay forever.
