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Saturday, October 2, 2010

October is here!

I really can't believe it is already October and Walker is already a month old! Time really is flying! Baby Walker is still doing great! We have just started to venture out with him......just a little bit. I am a touch paranoid about taking him out. I feel OK with taking him to the store and to run quick errands but am still very, VERY hesitant to take him to places where he will be loved on. I think in a couple of weeks he will make his debut in these settings. He has already outgrown all of his newborn clothes! He is growing so fast! We go for his one month check up on October 5th...I can't wait to go and see his new stats! :)

In other news, our first "child" (Gatsy) came home last Wednesday after spending about a month at Boo and Papa's house (my parents). I was a little nervous about this transition. Gatsy is a bundle of energy and loves to be the center of attention and I was not sure how she was going to handle the new dynamics in the house. Well, she has done AMAZING! She LOVES Walker. She is very concerned and upset when he cries, she will bring him her bones and will run to the nursery/all around the house first thing in the morning until she finds Walker. It is very cute!

Gatsy watching out for Walker:

Gatsy....just a little concerned that Walker is upset!

Sweet boy

Walker's first visit to the pumpkin patch. Yes. We took him at 4 weeks old. I was a nervous wreck the whole time! We all survived and had fun! :)

Best Friends:

I absolutely love, Love, LOVE the fall! It is my FAVORITE time of the year. I love the weather, I love the atmosphere around town during football season, I love the changing leaves on the trees, and I love PUMPKINS! So, in honor of the fall, I experimented and made some YUMMY Pumpkin Muffins. I combined, modified, and added my own twist to several recipes to come up with this need to try it! Please don't judge. Yes, I am a dietitian, and NO these are not the healthiest, but my motto is "Everything in moderation!" So, make up a batch and enjoy the changing seasons!

Cream Cheese Chocolate Chip Pumpkin Muffins:


3 cups canned pumpkin puree
1 1/2 cups vegetable oil
3 cups white sugar
1 cup brown sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

1 12 oz bag mini, semi-sweet choclate chips

Cream Cheese Filling:

8 oz cream cheese, softened

1/2 tsp vanilla

1 egg

3 tbls brown sugar


Preheat oven to 350 F. Lightly grease and flour muffin tins (makes 24 mufins plus one mini loaf pan).

Combine pumpkin, vegetable oil, white and brown sugar, and eggs.

In a separate bowl combine flour, baking powder, baking soda, salt and spices

Combine the wet and dry ingredients and stir just until incorporated. Do not over mix. Gently fold in chocolate chips.

To make the filling:

Beat softened cream cheese, egg, brown sugar and vanilla.

Spoon pumpkin batter into muffin in, filling each cup 1/3 of the way.

Place 1 heaping tablespoon of cream cheese mixture in the center of each cup.

Spoon pumpkin mixure on top of cream cheese. Bake for 20 minutes or until inserted toothpick comes out clean. Allow to cool. ENJOY!

These muffins freeze well and are best when eaten after they have completely cooled (and after sitting over night!)


McCrory Family said...

Great pictures!!! That video is adorable. Gatsy is sooo good with kids...seriously, y'all are lucky! :) Can't wait to see you Thursday!