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I love Fall!


Fall has always been my favorite time of year. The weather is amazing the leaves start to change but mostly because my birthday is in the fall and I love when its my Birthday! I am still trying to let me legs rest and recovery from the race last weekend so I knew I had to keep myself busy with baking since I'm not letting myself do much running yet. I made a list of things to bake this weekend.

Must Bake List
Pumpkin Chocolate Marble Bundt Cake
Candy Corn Cookie Bark (2)
Mini Cheese Cakes
Cracker Toffee
Whole Wheat Sandwich Bread

I have made these mini cheese cakes a few times and they were a big hit. My buddy Tommy recently had 2 years clean and was feeling left out that I didn't bake anything for him so these are for him for his Anniversary, and Birthday (which also falls in October) and JoAnn's Birthday which was Wednesday! I'm killing 3 birds with one batch of Cheese Cakes haha.

Monday is our office Birthday Bake day so I will be making the Pumpkin Chocolate Marble Bundt Cake and 1 batch of Candy Corn Cookie Bark for that. I also have some friends in need of candy so I made an extra batch of the Candy Corn Cookie Bark and a batch of Cracker Toffee. When I make candy I try to get rid of it as fast as i can so I do not eat it all.

Saturday morning we completed another fall favorite activity by taking a trip to Linvilla Orchards. My daughter had a blast. It was nice to not have a really long run to get in on a Saturday morning and the walk around Linvilla was great for my legs. We met up with our friends Eli, Tara and their son Oliver. It was been a yearly ritual that we all thoroughly enjoy.



Mini Cream Cheese Cupcakes
(Printable Page)
Yields: 12

Ingredients:
3/4 graham cracker crumbs
3 tablespoons melted butter
3 tablespoons sugar
16 ounces cream cheese
2 teaspoons vanilla extract
1 cup sugar
2 eggs room temperature
1/4 cup flour


*Add Ins: Mini Reese Mini Chocolate Chips or All fruit spread (Get creative)

Directions:
Preheat Oven to 350.

Line Muffin tin with papers.

Mix grahams crackers crumbs in bowl with melted butter and sugar.
Place about 1 tablespoon of crumb mixture in each space.
Use ice cream scoop to push mixture down to form a crust.

Beat Cream cheese until smooth. Add sugar and vanilla mix until well incorporated. Add flour. Add eggs one at a time and mix until smooth.

*Note about add ins:
If you are adding in mini Reese place them on top of the crust and then pour cream cheese batter on top. If you are adding a fruit spread you can place that on top of the cream cheese mixture or even after the cheese cakes have been baked. If you are adding in mini chocolate chips you can mix into the cream cheese or sprinkle on top after cakes have baked.

Divide batter evenly into each paper liner.

Bake for 20-25 minutes until the cheese cakes are set.

Let cool then store in the fridge.


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