LEMONY TUSCAN SOUP (Parents)

3 carrots, peeled and chopped
1 onion, chopped
2t garlic
2T olive oil
2 cans any beans (red lentils, white northern, etc)
2 cans chicken broth
salt and pepper
1T fresh oregano
1 t rosemary
lemon zest
1T lemon juice
shredded chicken (optional)

Saute carrots, onion, and garlic in olive oil over med-high heat for 3-5 min. Add beans, broth, salt and pepper, and chicken. Simmer as long as desired. Add oregano, rosemary, zest, and lemon juice before serving.

PUMPKIN CREAM CHEESE MUFFINS (Annie's Eats)

Makes 24 muffins For the filling: 8 oz. cream cheese, softened 1 c powdered sugar For the muffins: 3 c all-purpose flour 1 t cinnamon 1/2 t nutmeg 1 t cloves 1 T plus 1 t pumpkin pie spice 1 t salt 1 t baking soda 4 large eggs 2 c sugar 1 can (15oz) pumpkin puree 1¼ c oil For the topping: ½ c sugar 5 T flour 1½ t cinnamon 4 T cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to push the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.