Pumpkin muffin

Cream Cheese:
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Pumpkin Seeds: 3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup pepitas (raw shelled pumpkin seeds)

Batter:
1 1/2 cups almond flour  or whole wheat pastry
1 teaspoon baking powder
1 teaspoon baking soda mixed in
1 tbl lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice  optional or ginger
1/2 teaspoon salt
3 eggs
3/4 cup dark maple syrup grade b
1/2 cup palm coconut sugar
1 teaspoon vanilla extract
1 cup canned pure pumpkin puree
3/4 cup melted coconut oil
12 cup muffin pan Paper muffin cups

Cream Cheese: Using an electric mixer combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm Preheat over to 350 degrees. Line 12 cup muffin pan with paper muffin cups.

Pumpkin Seeds:  Heat seeds in a medium saucepan over medium heat, stirring frequently, 5 minutes or until the seeds begin to pop. Add sugar, and stir constantly about 1 minute or until sugar begins to liquefy and caramelize; add cinnamon and salt. Spread seeds on prepared baking sheet, and cool. Break apart the seeds that are stuck together, once they have cooled.
Batter: Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice and salt in a bowl. Set aside. Using an electric mixer, combine eggs, sugar and vanilla, mix on low speed just to combine ingredients. Add pumpkin and oil and continue to mix. Add the flour mixture to the wet ingredients and mix until batter is smoother.

Baking : Spoon batter into paper muffin cups, making batter level with top of the muffin cup. Plop tablespoon of cream cheese mixture to the top of each muffin . Sprinkle muffins with candied pumpkin seeds. Bake for 25 minutes, until browned on top. To test for doneness insert a toothpick into center of muffin  will come out clean

Lots of beets

Raspberry banana potuen post workout

Blended after workout protien smoothie

One banana
Four frozen strawberries
Scoop protien
Tbl cocoa powder
Tbl maple syrup
Handful spinach
Almond milk

Carved four cake

I baked to 8by 8 square cakes and cut into three two n half inch thick peices then shaped into the .four.

Tacos turkey

English muffins

once 35 to 40 min makeing the muffins more pratical Family fun recipe. I threw in my bread machine on dough setting
But if you dont have a machine use stove to melt milk butter mixture and let cool

1 c milk
3 tbl butter cut into peices
2 tbl honey
1 c warm water (110 F/45 C)
1 pkg yeast cornmeal
Four to five 1/2 to
6 c flour
1 tsp salt

Combine milk butter and honey in a saucepan.
Warm mixture over medlow heat until butter starts to melt, then whisk it briefly.
Remove the pan from heat and allow the liquid to cool until lukewarm While the milk cools pour the water into a med bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Then set the bowl aside for 5 to 10 min until yeast is dissolved.
Line 2 baking sheets with waxed paper and sprinkle on a cornmeal ( this is where they will rise) Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended.
Add 3 c flour and salt to liquid. beat the mixture vigorously with a spoon until smooth 100 strokes. Beat in enough of the remaining flour 1/3 c at a time so that the dough is firm enough to knead and no longer sticky . Mine only needed five cups.

Scrap the dough from the bowl onto a floured  cornmeal surface. dust the top of the dough with flour. Flour your hands and knead the dough for 3 to 4 min. Let the dough rest 5 min. ( I put on dough setting in the bread machine) roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick Cut the dough into circles

3 1/2 inch biscuit cutter I used a canning jar ring Gather and reroll the scraps cut more circles into a heart use a knife or scissors to cut a third of the way into the circle round tops. pull to point on the opposite side for the tip of the heart.. Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.

. When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan.

Cook the muffins for about 10 minutes on each side, using a spatula to flip them after five min .You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1 1/2 dozen

Roasted veggie soup

I roasted garlic
Onion
Red peppr
Tomatoes
Zuchinni
425 20-30 min salt peppar n oil stirring
Fry mushroom
Blend roasted veggies znd pour in pot top with red peppar flake parsley basil

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Jack sparrow for Eli