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Keeping Busy with the Family

You won't find fancy food photography and beautiful lighting here. Keeping it real - I just don't want that to be what I spend my time on right now - but reassuringly, everything looks way better in person. Today, Miss Penny cranked out her mandatory schoolwork early in the day, then did some research for an Outschool class on Thursday and took a class on grey wolves that she absolutely LOVED. I can't say enough for her experiences with Outschool!

She's caught up and I'm not behind at work, so what should we do? Bake, of course! Inspired by a neighbor who bakes muffins all the time, we made pumpkin muffins stuffed with cheesecake.

The Mini Pumpkin Cheesecake recipe comes from Julie at Lovely Little Kitchen. She designed it for mini muffins, so we just cut the recipe in half and made 6 larger muffins. I probably should have stuck with the cheese on top method she used, which resembles a Danish, but we decided to make the cheese a filling instead.

They were easy to make and Penny did most of the work. I took the batch out of the oven after 40 minutes and let them rest for about 10 before taking them out of the pan. Because they were so full of gooey cream cheese, it wasn't easy to get them out without losing their tops! After cooling a bit, my husband tried one and pointed out that they are way too moist. Cooked, yes. Wet, also yes. I think I used too much cheese and by stuffing them, they just didn't dry out enough. If I left them in the oven longer, the top would have overbaked.

I'm not a muffin person so it's a learning experience. Ask me to bake any bread, no problem. Muffins? Meh.


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