Homemade Goldfish Crackers

Have you ever thought you did something but it turns out you didn't? I have and did with this recipe. I completely thought that I had already put it up and shared it with everyone but when I went to go and make these the other day I couldn't find the recipe anywhere on my blog. Probably because it has been kind of hectic around here and things have been slipping my mind a lot. I've been teaching more dance classes and my two year old decided he wanted to start potty training (Yes!) and we are at the end of football season so I am still pretty much a single parent but I am posting it now and I hope you will take some time to make these. Your children will thank you.

8 ounces, weight Sharp Cheddar Cheese, Shredded
4 Tablespoons Butter, Cut Into Cubes
1 cup Flour (I use white whole wheat flour)
¾ teaspoons Salt
2 Tablespoons Cold Water

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time. Remove dough from the processor, wrap in plastic, and chill for 20 minutes. Roll out the dough and cut into desired shapes. You can use a toothpick to make the eyes and smile if desired. Place on a parchment paper lined cookie sheet. Bake at 350 degrees F for about 15 minutes, or until crispy.
 
Makes approximately 7 dozen crackers.


Note: I made the cookie cutter by cutting up and old pop can and forming/taping it how I wanted it too look. You can do fish, footballs, pacman and lots of other things.

Pumpkin Cream Cheese Muffins

I love the fall time. It is my favorite season. All of my favorite things. Sweaters, tea, apples, pumpkins. The smells are amazing. The colors changing. It makes me so happy.

These muffins make me happy. Don't be surprised if I find out you are making them and I happen to stop over for a visit. Seriously they are that good. Not only are they that good but I had everything in my pantry already which is an added bonus. Well, except for cupcake liners but I like these better without. Just some spray grease and pan.

Another reason I like these so much is the fact that I have a very helpful 4 year old girl who wants to help bake everything. Sometimes she is helpful and sometimes she's a hindrance. This time she was a helper and an added bonus is that it's her favorite kind of helping. The kind where your fingers get dirty and you get to lick them clean which is okay because germs are killed when baked right???  Either way they are great for the whole family.

Pumpkin Cream Cheese muffins
source: Brye Crockett

Note: The first time I ever made these I filled the tins 1/4 of the way up then added the cream cheese mixture and then added more muffin mix and it hid the cream cheese as a surprise. This time I filled them 1/2 up and added the cream cheese. Even though I tried to cover up the cream cheese it wasn't as successful. Both ways are equally good. It jut depends on preference.

3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. pumpkin puree
1 1/4 c. applesauce (or oil)

Filling:
8 oz. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 Tbs. butter

Beat cream cheese, powdered sugar, vanilla, and butter well. Spread in to log on freezer paper, roll it up and put it in the freezer.

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Fill muffin pan (see note) and scoop in 1-2 tsp. cream cheese mixture in to the muffin batter. Bake 20-25 minutes. Let cool and eat.

These freeze well and just microwave them to warm them up but ours never last that long.