Pumpkin Cream Cheese Muffins

Photos Courtesy of: The Girl Who Ate Everything

Perfect for breakfast or dessert, these Pumpkin Cream Cheese Muffins are simply divine! With just the right blend of spices and a sugary surprise inside, these will surely be a hit with everyone! Click here for the recipe.

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10 Kid Friendly Foods

Photos Courtesy of: The Girl Who Ate Everything

Children can be pretty finicky when it comes to what they eat, and that’s why I am absolutely elated to see these fun and tasty Kid Friendly recipes by Christy from The Girl Who Ate Everything! I can hear all of the mommies rejoicing out there, and I am right there with you! After looking at all of these yummy foods, I have a feeling that the kids won’t be the only ones wiping the plates clean.

1. Jelly Roll Pancakes

2. Apple Muffins

3. Edible Crayons

4. Cheesecake Stuffed Strawberries

5. Peanut Butter and Jelly Bread

6. Peanut Butter Yogurt Dip

7. Halloweenies

8. Pizza Quesadillas

9. Meatball Sliders

10. Stuffed Pizza Rolls


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Easy Mini Poppy Seed Bundt Cakes

Recipe & Photo Courtesy of: Real Mom Kitchen

These Mini Poppy Seed Bundt Cakes look and taste absolutely amazing! They’re great for any occasion, whether it’s a party, Mother’s Day, or just dessert time!


  • 1 pkg. golden vanilla cake mix
  • 1 pkg. (3.4 oz) dry instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1 cup light sour cream
  • 1/2 cup canola oil
  • 1 tsp. butter flavoring (found with the extracts at the store)
  • 1 tsp. almond extract
  • 1/4 cup poppyseeds
  • glaze
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/4 tsp butter flavoring
  • 1/4 tsp almond extract
  • 1-2 Tbsp orange juice


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream, canola oil, butter flavoring, and almond extract. Beat with a hand mixer for 2 minutes. Batter will be thick.
  3. Add the poppyseeds and blend until well combined.
  4. Place batter in prepared (grease or grease and flour if needed) mini bundt pans. I find it works best to place the batter in a gallon sized freezer bag. Then snip off the corner and pipe the batter into the pans. Fill the pan 2/3 full with batter. (Since I only have one mini bundt pan, I had to do this 3 times to get the 36 cakes)
  5. Bake at 350 for 10-12 minutes.
  6. Allow cakes to cool for 2 minutes and then remove from the pan and place on a cooling rack to cool completely.
  7. In a bowl combine the glaze ingredients until well blended and drizzle over cooled cake 1 hour before serving allowing glaze to set.


You can also use raspberries to garnish the mini bundts before serving.

To prepare as a regular bundt, spray pan with “Pam for Baking”. Be sure it is the “baking” variety. I find this works best to ensure the cake will not stick to the pan. Pour batter in the pan and cook for about 45 minutes at 350 degrees. Allow the cake to cool in the bundt pan for 10 minutes then invert onto onto cooling rack.

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Strawberry and Cream Cheese French Toast

Recipe & Photo Courtesy of: Family Favorite Recipes

Who wouldn’t want to wake up to this sweet and delicious breakfast? We love that you can prepare it ahead of time and stick it in the oven in the morning!


  • 1 loaf french bread, cut into 1 inch slices.
  • whipped cream cheese
  • 4 eggs
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup butter, melted
  • sliced strawberries mixed with a little sugar
  • 1 pt whipping cream
  • 1/4 cup sugar
  • 2 tsp. almond or amaretto flavoring


  • Spread a layer of cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.
  • In a lage bowl, beat together the eggs, milk, sugar, salt, and cinnamon. Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.
  • Beat together the whipped topping ingredients until stiff peaks form. Top with strawberries mixed with sugar and the whipped topping.

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Puffed Pancakes

Recipe & Photo Courtesy of: Baked Bree

Breakfast is the favorite meal out of the day for many, and for anyone who has ever tasted this dish, it’s probably one of the reasons why!


  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • zest of half a lemon
  • raspberries and blueberries
  • powdered sugar
  • maple syrup


  1. This recipe works best if the eggs are room temperature. I never think about that when I am making this recipe, so I drop the eggs in warmish water for 15 minutes before, works like a charm.
  2. Preheat the oven to 450 degrees.
  3. Add the eggs to a blender. Let it run for 30 seconds or so. You can do this by hand if you want to, but I like how frothy the batter gets in the blender.
  4. Add the flour, milk, almond extract, vanilla extract, and lemon zest. Blend again.
  5. Pour 2 Tablespoons of melted butter into the blender while it is running.
  6. Take the pan out of the oven and add the rest of the butter. Butter the sides and bottom of the pan.
  7. Pour the batter into the hot pan and put it back into the oven.
  8. After 15 minutes, it looks like this.
  9. Fill the center with raspberries and blueberries. Sprinkle with powdered sugar and a drizzle of maple syrup. Breakfast is served.

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