Pumpkin Cheesecake Muffins



  • 4 oz. cream cheese, softened  
  • 1/2 cup powdered sugar 


  • 1 1/2 cups flour
  • 1/2 teaspoon cinnamon          
  • 1/2 teaspoon nutmeg 
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup vegetable oil            
  • 1 cup sugar
  • 1 cup pumpkin puree 


  • 2 tablespoons granulated sugar 
  • 2 tablespoons packed light brown sugar 
  • 2 tablespoons flour
  • 2 tablespoons cold butter, cubed 
  • 1/2 teaspoon cinnamon 
  • 2 cups pecans


  1. Mix softened cream cheese and powdered sugar together until it's combined. Place in a piping bag and set aside
  2. OPTIONAL: over low heat reduce a can of pumpkin (15 oz) almost by half. (This is best done in a hotel pan in a deck oven at its lowest setting, stirring every so often for 2 to 4 hours)
  3. Toast the pecans in the oven. Cool and chop into medium to small pieces
  4. Mix all of the ingredients besides the nuts and butter together. Rub the butter into the dry ingredients until it just clumps together when squeezed in the palm of your hand. Toss in the pecans. Place in fridge until use.
  5. Combine all of the dry ingredients (except the sugar) and set aside
  6. Combine all of the wet ingredients with the sugar and puree
  7. Add the dry ingredients to the wet ingredients
  8. Fill muffin cups 2/3 full. place the cream cheese in the center (do not push all the way down), cover with streusel
  9. Bake at 350 degrees F or 325 in a convection oven until the muffins spring back to the touch

Gala Beet Salad

Yield: 4 portions


2 red beets

2 golden beets

2 red beets

.5 cup creme fraiche

2 tbsp prepared horseradish

6 baby beets

2 cups of canola oil

4 oz smoked trout

1 tsp of dijon mustard

1/4 cup of orange juice

1 cup of canola oil

Salt to taste

1 head of Frissee

(Alternatively, 1 cup of arugula)


1. Boil the beets whole in salted water for 1 hour, or until tender.

2. Using two towels, carefully pull off the beet skin. Cool, slice into very thin rounds and place on a plate in a single layer.

3. Gently heat canola oil in small pot. Peel and very thinly slice the baby beets. Fry in oil to create delicious beet chips. Salt when out of oil. Set aside. 

4. Gently whisk the dijon and orange juice together. While constantly moving, slowly add 1 cup of canola oil to create the vinaigrette. Set aside.

5. Clean the head of frisee so only the yellow leaves remain. Set aside.

6. Combine the horseradish and creme fraiche. Set aside.

7. To finish, gently brush the beets on the plate with the vinegrette. Dress the frisee as well and then erratically arrange the leaves, beet chips and trout around the plate. Add dots of creme fraiche to finish.

Alternatively, remove the trout for a vegan dish. 


Apple Pie in a Glass

Combine in mason jar:

  • 3 teaspoons dark brown sugar
  • 2 cinnamon sticks
  • Dash of nutmeg
  • Splash of hot water

Shake vigorously until spices dissolve, add water as needed

Set aside

Combine in shaker:

  • 1 oz. spiced rum
  • 2 oz. apple juice
  • .5 oz. lemon juice
  • .75 oz. spiced sugar syrup

Shake vigorously with ice

Strain over scoop of vanilla ice cream in a rocks glass

Garnish with cinnamon stick