The World Is Too Connected

I'm pretty sure when current events and lifestyles become a part of history, it will say that we were too connected, but not connected enough.

We have social media that allows us to see things from all over the world in real time. We can spread our views in seconds.

We can share the good and the bad and the downright awful.

We can share knowledge and stupidity at record speeds.

We show the world our best and ultimately our worst.

Social media causes depression, because well...the grass is always greener and when we see those greener pastures everyday and our pastures look a bit brown, well, it isn't all that fun.

It allows for bullying 24/7....or in the case of our current POS POTUS at least at 3 am.

And while we're at it, so much of everything has to be about making money. Now don't get me wrong, I still dream of the day one of my cats finally goes viral and gets fame and fortune, so that they can buy their own kibble.

But god when your blog is so bogged down with ads that you can't find the content it becomes maddening.

Case in point the food blog where I found this recipe for Pumpkin Cream Cheese Swirl Muffins

INGREDIENTS

MUFFIN:

• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 3/4 cups all purpose flour
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract

CREAM CHEESE SWIRL:

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.