Did you know that September is
Childhood Cancer Awareness Month?
*Due to children in cancer treatment having a suppressed immune system, all donated items must be brand new with tags on.
Childhood Cancer is the
#1 Disease Killer of Children
This cause is very near and dear to our hearts as one of our team members, Becky, had a daughter who beat cancer after 8 months of treatment and follow-up care. Faith was 11 when she was diagnosed and is now a healthy 17 year old! Unfortunately, there are far too many children dealing with this devastating disease and some do not have as favorable of an outcome. Please help us in letting families who are dealing with cancer know that they are cared for, thought of and supported. Some items that would be incredibly helpful are:
Fuel Cards for Parents Brand New Stuffed Animals of All Sizes* English and Spanish Books for All Ages.* Comfortable Socks and Slippers with non-slip grips Gift Cards for Restaurants, Grocery Stores/Rx Toys for All Ages*
1 in 285
children in the
U.S. will be
in the U.S.
in the U.S.,
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
1/2 cup (1 stick) unsalted butter,
melted and slightly cooled
1/4 cup vegetable oil
1/2 cup packed light brown sugar
3/4 cup granulated white sugar
2 large eggs
8 ounces cream cheese, softened
1/3 cup granulated white sugar
1 cup canned unsweetened pumpkin puree
1 3/4 cups all purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Preheat oven to 350 degrees F. Line the muffin tin with paper liners and set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together
the butter, oil, brown sugar, white sugar, eggs, and pumpkin puree until smooth.
In another bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the
flour mixture to the mixing bowl. Mix on slow speed until well combined. Scrape down sides of the bowl as
needed to ensure thorough mixing. Set aside.
In another bowl use an electric hand mixer to beat together the cream cheese and sugar until the mixture is
smooth. Add the egg, vanilla and salt. Mix until just combined.
Fill the prepared muffin tins with a little over half full of pumpkin batter. Add three dollops of cream cheese
(about 1 teaspoon each). Add three dollops of pumpkin batter (about 1 teaspoon each). Use a chopstick,
butter knife, or mini offset spatula to swirl together the batter. At this point, the muffin tin should be 3/4 full.
Bake for 23 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow the
muffins to cool in the tins for 3 to 5 minutes before unmolding. Transfer to a wire rack to cool to room
temperature. These muffins can be enjoyed warm or at room temperature.
Staff Spotlight: Kelli
What do you do at E&S Orthodontics?
Peoria Office Manager/ Financial Coordinator
What is your favorite movie?
What is your favorite quote?
“Difficult roads often lead to beautiful destinations.”
What would people be surprised to know about you?
I lived in a barn- a very cute barn on the Verde River with
What is your guilty pleasure?
Yellowstone!! I’m addicted
Battle of the Schools
Win $100 for You AND $100 for Your School!!
Have you entered the Battle yet?? The Rules are Easy!
1. FOLLOW @ESORTHODONTICS
2. TAG A PHOTO REPRESENTING YOUR SCHOOL WITH #ESBATTLEOFSCHOOLS
3. TAG @ESORTHODONTICS
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