The Switch

So we finally did it. We switched from disposable to cloth diapers(GASP). This is something that we've been considering since before we got pregnant with Jeffrey. My friend Rebecca got me thinking about it about 2 years ago, when she was preggo with her 3rd handsome little boy. I researched it, decided what I wanted to use, and then went back and forth for 2 years, over whether or not to make the switch. My biggest problem was the washing. Seriously, in a family my size, we go through about 4 loads of laundry a day, and that's if no one throws up or wets the bed, or on Fridays when we change all the linens in the house. So, the thought of doing any more laundry was a serious deal breaker for me! However, the last couple of weeks I've been able to stay on top of all the laundry, and so I've been back to thinking about it!

So, we went with Fuzzibunz(my top pick) and I'm super happy about it! I love them, and so does Jeffrey(and yes we've had poopy diapers already!). I'll update in a week or two in case we hate it by then! :) We also switched to cloth wipes, which I also love. Jeffrey's skin is so sensitive so this is a huge change for him! I've also committed to cloth diapering all the time, at home and while we're out, so we'll see how it goes after my first crazy day not at home! :)

pumpkin cream cheese muffins

This is a recipe that I got from my awesome friend Danielle! She rocks! It's for loaves, and they are super awesome that way, but I just made muffins from them and everyone asked for the recipe, so I'm putting it up in muffin form with the few little changes that I made, which is practically nothing! :)

Cream Cheese Filling:

8 ounce package cream cheese, room temperature
1/2 cup organic sugar
2 large eggs
1 1/2 tablespoons unbleached flour

Pumpkin muffin:

3 1/2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups organic sugar
1 cup unsalted butter, melted and cooled
1 - 15 oz can pure pumpkin
1/2 cup milk
1 1/2 teaspoons pure vanilla extract



Preheat the oven to 350 degrees F and place rack in the center of the oven. Line muffin tins with paper liners(makes 24). Set aside.

Cream Cheese Filling: In a food processor, or with a mixer, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

Pumpkin muffins: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water or milk, and vanilla extract.
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the muffins tough.

Divide the batter in half. Take one half and divide it evenly between the 24 muffins. Put an even amount of the cream cheese filling on each muffin. Top with the remaining half of batter. Bake the muffins 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove muffins from tins as soon as you can. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 24 muffins.