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Brandon Clayton
Mischief Maker and Nature's Lover.
Mischief Maker and Nature's Lover.

Brandon's posts

Played with a baby kitten that didn't want me to leave but I couldn't take it home with me :( 

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I say these often, despite not following them very well myself. 

"Give me a sword and I'll kill a few enemies, but give me a hammer and a fiery forge, and I'll turn the tide of battle"

So can anyone help me? Is it possible to get google+ feed to be a single column as opposed to two like it used to be? I like a lot of the changes, I hate the double column. Guess if not I'll have to get used to it, just like facebook :( 

Greeting new followers, hope you enjoyed my page. Life been busy so I haven't been near as active. Hope life treats you well. I've picked up a new hobby in blacksmithing, and have a new goal in life that'll blend my knowledge of physic, chemistry, and practical knowledge into one. 

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yummy yum yum yummy!
Fall in a wrapper
It's Autumn, officially, so incase yesterday's apple cider muffins didn't appeal to you, hopefully you can celebrate with some pumpkin cream cheese muffins. 

As someone who enjoys fall spices, I think these muffins are wonderful! If you are not someone that enjoys fall spices, I would suggest cutting back a little bit on the spices called for. I have to admit, I dont like cream cheese, but these have just the right amount-- it is almost like they have a little bit of frosting on the inside. I also think they are perfectly moist, and although somewhat more desserty than a typical breakfast muffin, reminiscent of pumpkin bread. 

Pumpkin Cream Cheese Muffins
Yield: 24 muffins

For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. and 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:

8 oz. cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon


To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth.  Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan.  Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl.  Mix well and set aside.  In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree.  Mix until well combined.  Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl.  Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°.  Line two muffin pans with paper liners.  To assemble the muffins, fill each muffin well halfway with batter.  Remove the cream cheese log from the freezer and slice into 24 equal slices.  Place a slice in each muffin well.  Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese.  Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes.  Let cool completely before serving.

I can't take credit for this recipe, it is an adaptation by Annie's Eats based on a recipe from BakeSpace.

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100-calorie frozen yogurt made from nothing but pumpkin, Greek yogurt, honey and spice. 

Get the recipe:

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Another day, another Harley-riding, deep sea oil-rig diver turned watercolor painter giving me his best Norman Rockwell expression. I gave him this for motivation: You're in a Renaissance castle vying for the King's patronage and this guy named Caravaggio called you a pussy...

I'm not sure I'm there yet with this one: I was playing with my lighting (I shot Lee in a dark doorway with 2 speedlights: one placed extreme left, behind him with diffuser and one on the right for a harsh rim light) but I didn't get it right. Oh well. 


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