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Old 11-20-2010, 01:30 PM   #841
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These are awesome and so easy! I made a whole batch, then added the 1/4 c. pumpkin and 1 tbsp. pumpkin pie spice to only half of it. Made half batch of plain and half batch of pumpkin. I could eat them all in 1 sitting (but I am trying to restrain myself!).
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Old 11-20-2010, 07:27 PM   #842
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Okay, i think I should make some of these pumpkin ones. Do they twang like cream cheese or are they mellow cause of the pumpkin. I'd prefer mellow.
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Old 11-21-2010, 07:08 AM   #843
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mine taste like a pumkin cheesecake, so I would have to say they do have a slight twang but I like cream cheese so I like that.
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Old 11-21-2010, 07:28 AM   #844
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If you prefer more of a pumpkin than cheesecake flavor, you might like Jody's Pumpkin Bake instead - you could bake that batter in muffin tins, and adjust the baking time downward so they don't overcook. (I haven't tried making it in muffin tins, so I have no idea how long it might take)
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Old 11-21-2010, 07:40 AM   #845
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Thanks that answered my question perfectly. Even Linda Sue mentioned the cheese twange with more cream cheese. Some times I like the twang, sometimes I don't.

Thanks a bunch!
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Old 11-21-2010, 08:49 AM   #846
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Roasting fresh pumpkins as we speak so I can make these!

Linda-a Pgh girl here as well. (ok well I was one-but it never leaves you!) Actually cooking pumpkins I purchased at WalMart in Greensburg when I was "home"
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Old 11-22-2010, 04:24 AM   #847
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newyorkmeg - What a small world! I'm originally from Pittsburgh - the North Hills area. We moved to Greensburg about 15 years ago. I still travel back "home" to McKnight Road to shop!

Hope your Pumpkin Cream Cheese Muffins turned out well!

Linda
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Old 11-24-2010, 06:37 PM   #848
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Hello everyone
I just made these muffins. I think they came out great! I am proudly posting a picture of them (click on the pic to enlarge it). I am going to put some heavy whipped cream of top of them tomorrow.

PS: the red stuff is cinnamon.

Quote:
Originally Posted by jch View Post
I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I have learned so much on this site. Thanks you guys!! Joan
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Old 11-24-2010, 06:48 PM   #849
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Originally Posted by victorianandmore View Post
PghPALady -

I found a recipe for Pumpkin Cream Cheese Muffins in a stack of recipes I've been wanting to try. I made them yesterday and they turned out really well. I thought I'd post the recipe in case you're still looking for a good one. (P.S. They're especially good with some home-made whipped cream!)

PUMPKIN CREAM CHEESE MUFFINS

1 8 oz. cream cheese
4 T. canned pumpkin
1 egg
1/4 C. Splenda
1 T. pumpkin pie spice
2 shakes of cinnamon
1 tsp. vanilla extract

Preheat oven to 350. Soften cream cheese about 40 seconds in microwave. Add other ingredients and mix well with an electric mixer until smooth. Pour into a cupcake pan lined with 6 foil cupcake papers. Bake for 20 minutes in a water bath. Leave in oven with door open for 1 hour. Cover and refrigerate

Linda

By the way, we're almost neighbors -- I live in Greensburg, PA!
Doesn't pumpkin contain too many carbs? Is it okay to have on Atkins? Thanks.
Jonika
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Old 11-24-2010, 07:08 PM   #850
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Quote:
Originally Posted by Jonika View Post
Doesn't pumpkin contain too many carbs? Is it okay to have on Atkins? Thanks.
Jonika
Pumpkin is allowed on Induction (at least in the newest book). As for carb count, it's a little on the high side but it also has a lot of dietary fiber.
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Old 11-24-2010, 11:09 PM   #851
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:blush:
alright ya'll...i looked through most pages and Im kinda a cooking idiot..I just need to follow a recipe exact. Say i wanted a savory one with sour cream/cheese/bacon and maybe chives for bfast...what would I take out of joan's and what would I leave in...whenever we (ya'll lol) talk about savory you say add this to the basic recipe...what is the basic recipe!! help please
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Old 11-25-2010, 01:17 AM   #852
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The basic recipe is the first one posted on this thread.
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.
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Old 11-30-2010, 07:16 PM   #853
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I FINALLY MADE THESE....followed the suggestions...leave in the oven....BUT I froze one to cool it down fast ...lol I think less Splenda for me next time..I lil after taste. But in the morning I will add a lil sugar free fruit spread...yippeee!
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Old 11-30-2010, 09:39 PM   #854
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Quote:
Originally Posted by Soobee View Post
The basic recipe is the first one posted on this thread.
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.
well then i guess "basic" would just be cream cheese and eggs because I wouldn't add either of the other to a savory cream cheese muffin anwsered my own question then lol
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Old 12-01-2010, 01:15 AM   #855
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Re the savory:

"Make it savory instead of sweet: Omit sweetener and extract. Add herbs, spices, grated cheese, minced onion and/or other vegetables, cooked and crumbled bacon, etc. to your liking. Or, add a tub of TGIFriday’s Spinach/Artichoke Dip."

From page 10 (depending on how you have your pages set up), post 292. It's a compilation of the previous 10 pages all in one - all the variations at the time, in one place.
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Old 01-18-2011, 09:04 PM   #856
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I just made chocolate chocolate chip cream cheese muffins. Sooooo good.
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Old 01-19-2011, 09:43 AM   #857
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I so these things! I'm not doing much dairy at the moment, but when I am, I like to make a batch of these on the weekend for quick snacks or dessert during the week. Yum!!
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Old 01-20-2011, 04:12 PM   #858
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I just wanted to add that the savory ccm's are absolutely delish!!! I made mine with cheddar cheese, bacon and green onions- sooo good!!!
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Old 01-20-2011, 05:22 PM   #859
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I think I will try savory...Hmmmmmmm??? Did you just add the bacon n cheddar n onions? not to cheesy? IMPOSSIBLE!!!
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Old 01-24-2011, 09:58 AM   #860
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No, not too cheesy at all!

Oh and PS- for those of y'all who are okay with xylitol, it really makes it wonderful if you use it instead of splenda!
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Old 01-24-2011, 02:02 PM   #861
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I just wanted to add that the savory ccm's are absolutely delish!!! I made mine with cheddar cheese, bacon and green onions- sooo good!!!
Could you post the amounts of cheese, bacon and green onions you used? THANKS!
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Old 01-24-2011, 03:58 PM   #862
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I love the little cheesecake muffins, but my recipe has a 1/2 c. sour cream beaten into the cream cheese. Why would it include sour cream? I think it might make them less sweet and more tangy. I usually make half the cupcakes with added finely grated lemon rind and then use a heaping tablespoon of Hersey's Special Dark cocoa to flavor the rest of the batter a yummy chocolate.

What do you muffin experts make of the addition of sour cream?
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Old 01-24-2011, 06:47 PM   #863
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The bomb.
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Old 01-24-2011, 10:33 PM   #864
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Quote:
Originally Posted by sandyfanny View Post
I love the little cheesecake muffins, but my recipe has a 1/2 c. sour cream beaten into the cream cheese. Why would it include sour cream? I think it might make them less sweet and more tangy. I usually make half the cupcakes with added finely grated lemon rind and then use a heaping tablespoon of Hersey's Special Dark cocoa to flavor the rest of the batter a yummy chocolate.

What do you muffin experts make of the addition of sour cream?
This is my version of this recipe Low Carb Pinay: The Ugliest Cheesecake Ever
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Old 01-25-2011, 06:07 AM   #865
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Quote:
Originally Posted by sandyfanny View Post
I love the little cheesecake muffins, but my recipe has a 1/2 c. sour cream beaten into the cream cheese. Why would it include sour cream? I think it might make them less sweet and more tangy. I usually make half the cupcakes with added finely grated lemon rind and then use a heaping tablespoon of Hersey's Special Dark cocoa to flavor the rest of the batter a yummy chocolate.

What do you muffin experts make of the addition of sour cream?
Well, not an expert here but I always add sour cream or ricotta....the finished product is much much better IMHO....not just the taste but the texture/density. Try it with and without and see what you think.
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Old 01-25-2011, 06:12 AM   #866
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Okay, so in what way does it change the texture? Is it more dense or less dense? more creamy or less creamy. I don't know if I want to try if I don't know what to expect.
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Old 01-25-2011, 06:15 AM   #867
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Well, not an expert here but I always add sour cream or ricotta....the finished product is much much better IMHO....not just the taste but the texture/density. Try it with and without and see what you think.
Teresa, how much ricotta do you add? Have you made them savory? If so, please let me know amounts of added ingredients. Thanks!
Debbie
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Old 01-25-2011, 07:55 AM   #868
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Metqa--as far as the texture it is creamier and I don't know if more dense is actually it, but it adds more volume. They're not really stiff like a NY cheesecake, maybe a bit more like the texture of a Cheesecake Factory cheesecake.

For amounts of sour cream or ricotta---I don't measure anything but I make 1/2 batch and would say it's right around 4oz which I think would be about 1/2 cup.

I almost always make these with peanut butter---and I use the same amount of that as I do the sour cream (or ricotta). That also adds a whole other element to the texture/density. No really good way to describe them except 'delish!'

Debbie---I made them savory once a long time ago and I didn't like them. It may have been what I put in them though, not sure, and I can't really remember what recipe I used to make them. I saw Giada on the FN make some recently that were savory---I didn't catch the whole show but I know they had roasted red peppers in them and she topped them with an apricot jam glaze---then kind of used it like a cheeseball and dipped homemade tortilla chips in them....that I want to try sometime!!
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Old 01-25-2011, 08:23 AM   #869
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Thanks! I recently had CCF cheese cake the splenda version, it was good and fluffier than I expected. I might try the additions.
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Old 01-26-2011, 12:42 PM   #870
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Quote:
Originally Posted by sandyfanny View Post
I love the little cheesecake muffins, but my recipe has a 1/2 c. sour cream beaten into the cream cheese. Why would it include sour cream? I think it might make them less sweet and more tangy. I usually make half the cupcakes with added finely grated lemon rind and then use a heaping tablespoon of Hersey's Special Dark cocoa to flavor the rest of the batter a yummy chocolate.

What do you muffin experts make of the addition of sour cream?
sandyfanny -

I have a recipe for cream cheese muffins with sour cream. It's called "Atkins Cheesecake". Here it is:

Ingredients For 6 Muffins:

1 8-oz. cream cheese
10 little packets of Splenda
3/4 tsp. vanilla extract
1 egg
1/3 C. sour cream

I have made them and they are very good, maybe they seemed a little richer and creamier with the sour cream, but I didn't notice enough of a difference in taste to justify the extra fat and calories of the sour cream. Just my opinion, though!
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