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These Pumpkin Cream Cheese Streusel Muffins are a delightful fall treat with a creamy center, a sweet streusel topping, and warm spices. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup canned pumpkin puree. 1/4 cup vegetable oil. 1/4 cup milk. 1 large egg. 1 tsp vanilla extract. 4 oz cream cheese, softened. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. 1/2 cup chopped pecans or walnuts optional. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup cold unsalted butter, cut into small pieces.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, mix together the pumpkin puree, vegetable oil, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. In another bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth. Fill each muffin cup with a small amount of pumpkin batter, followed by a spoonful of the cream cheese mixture, and then top with more pumpkin batter. For the streusel topping, combine the flour, granulated sugar, and cold butter pieces in a small bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the streusel topping and chopped nuts if using over each muffin. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Pumpkin Cream Cheese Streusel Muffins!

These candy-topped doughnuts are a sweet and delightful treat that will satisfy your sweet tooth like never before. Perfect for parties or a fun family dessert!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. Vegetable oil for frying. Assorted candies for topping e.g., M&M's, sprinkles, gummy bears. Powdered sugar for dusting optional.

Instructions: Combine the flour, baking powder, sugar, and salt in a mixing bowl. Mix the eggs, melted butter, milk, and vanilla extract in a different bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. Work the dough for two to three minutes on a floured surface, or until it is smooth. Roll out the dough to a thickness of about 1/2 inch, then cut out doughnut shapes with a doughnut cutter. Reroll any scraps and cut them. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. A few doughnuts at a time, carefully drop them into the heated oil and cook them for two to three minutes on each side, or until they are cooked through and golden brown. Using a slotted spoon, remove the doughnuts and place them on paper towels to drain. Place various candies on top of each doughnut while it's still warm. The doughnuts' warmth will aid in the candy's sticking power. For an added sugary touch, feel free to dust the doughnuts with powdered sugar. Your homemade doughnuts with candy atop can be served and enjoyed!

Indulge in the delightful combination of moist cupcakes filled with rich chocolate cream and topped with a glossy chocolate glaze. These Boston Creme Cupcakes are a perfect treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. For the filling:. 1/2 cup heavy cream. 1/2 cup semisweet chocolate chips. 1 tsp vanilla extract. For the glaze:. 1/2 cup semisweet chocolate chips. 1/4 cup heavy cream. 1/2 tsp vanilla extract. Powdered sugar for dusting. Yellow sprinkles optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. For the filling, heat the heavy cream in a microwave-safe bowl until hot but not boiling. Add the semisweet chocolate chips and vanilla extract, stirring until the chocolate is melted and the mixture is smooth. Let it cool to room temperature. Once the cupcakes are completely cool, use a small knife to hollow out a small portion from the center of each cupcake. Fill each cavity with the chocolate filling. For the glaze, heat the heavy cream until hot but not boiling. Pour it over the semisweet chocolate chips and vanilla extract. Stir until smooth and glossy. Dip the top of each cupcake into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set. Optional: Decorate with yellow sprinkles and a dusting of powdered sugar. Serve and enjoy your delicious Boston Creme Cupcakes!

Indulge in the rich and gooey goodness of these homemade Chocolate Chunk Cookies. They are perfect for satisfying your sweet cravings and sharing with friends and family.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chunks.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chunks. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Chocolate Chunk Cookies!

These fluffy blueberry pancakes are a delightful breakfast option. Blueberries provide antioxidants that may be beneficial for ADHD, while the buttermilk adds a creamy tanginess to the pancakes.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons melted butter. 1/2 cup fresh blueberries. Cooking spray or extra butter for greasing.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; it's okay if there are a few lumps. Gently fold in the fresh blueberries into the pancake batter. Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes warm with your favorite toppings, such as maple syrup or whipped cream. Enjoy your delicious, fluffy blueberry pancakes!

This cauliflower fried rice is a low-carb alternative to regular fried rice. It's full of flavor and vegetables.

Ingredients: 1 medium head cauliflower, grated. 2 tablespoons coconut oil. 2 cloves garlic, minced. 1/2 cup onion, diced. 1/2 cup bell pepper, diced. 2 eggs, beaten. 3 tablespoons soy sauce or tamari. 1 cup mixed vegetables such as peas, carrots, and green beans, chopped. Salt and pepper to taste. Green onions for garnish optional.

Instructions: In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add minced garlic and diced onion, saut until fragrant. Stir in the grated cauliflower and cook for 5-7 minutes until it starts to soften. Push cauliflower mixture to one side of the skillet and add remaining coconut oil to the empty side. Pour beaten eggs into the empty side and scramble until cooked through. Combine scrambled eggs with the cauliflower mixture. Add diced bell pepper and mixed vegetables to the skillet, cook for another 3-5 minutes. Pour soy sauce over the cauliflower mixture and stir well to combine. Season with salt and pepper to taste. Garnish with chopped green onions if desired before serving.

These beef-stuffed poblano peppers are packed with flavor and make for a satisfying meal. The combination of seasoned ground beef, rice, and melted cheese inside roasted poblano peppers creates a delicious and comforting dish.

Ingredients: 6 large poblano peppers. 1 lb ground beef. 1 cup cooked rice. 1 cup shredded Monterey Jack cheese. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup tomato sauce.

Instructions: Warm the oven up to 190C 375F. Cut a lengthwise slit in each poblano pepper, leaving stem intact. Take off the seeds and the skins. Fry the ground beef, onion, and garlic in a pan over medium-low heat until the beef is browned and the onion is soft. Get rid of extra fat. Add the cooked rice, cup of cheese shreds, cumin, chili powder, salt, and pepper. Stuff each poblano pepper with beef mixture and place in a baking dish. Pour tomato sauce over stuffed peppers and sprinkle remaining cheese on top. Bake in preheated oven for 25-30 minutes or until peppers are tender and cheese is melted and bubbly. Enjoy while hot!

A flavorful sauce, colorful veggies, tender marinated beef, and a fragrant rice bowl with a spicy, Korean flair.

Ingredients: 1 cup cooked rice. 200g beef sliced thinly. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon honey. 1 tablespoon gochujang Korean red chili paste. 1 teaspoon minced garlic. 1 teaspoon grated ginger. 1 tablespoon vegetable oil. 1/2 onion sliced. 1/2 red bell pepper sliced. 1/2 green bell pepper sliced. 1/2 carrot julienned. Salt and pepper to taste. Sesame seeds and green onions for garnish.

Instructions: To make the marinade, combine the soy sauce, sesame oil, honey, gochujang, ginger, and garlic in a bowl. After thoroughly mixing the marinade with the sliced beef, let it sit for at least half an hour. In a pan, heat the vegetable oil over medium-high heat. Add the marinated beef and cook for 34 minutes, or until browned. To the pan, add the bell peppers, sliced onion, and julienned carrot. Stir-fry the vegetables for a further three to four minutes, or until they are crisp but soft. To taste, add salt and pepper for seasoning. Place cooked rice into bowls and pour the hot bulgogi mixture over the top. Add chopped green onions and sesame seeds as garnish. Have fun!

Indulge in the rich flavors of maple syrup and crunchy honeycomb candy in this creamy no-churn ice cream.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup pure maple syrup. 1 teaspoon vanilla extract. 1/2 cup honeycomb candy, crushed.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. The sweetened condensed milk, maple syrup, and vanilla extract should be added slowly and carefully until they are well mixed. Add the crushed honeycomb candy and mix it in. Put the mixture into a loaf pan or a container that can go in the freezer. It should be frozen for at least 6 hours or overnight until it is firm. You can cover it with plastic wrap or a lid. You can scoop and serve once it's frozen.