Tasty Tuesday

To celebrate the first snows of the year we made these fun snowman and snowflake pancakes for breakfast.


Last night I made these cute turkey cake pops with my friend, Kristen. We stayed up until 1:30 am making them! We modified the ingredients a little bit, we used regular candy corns for the feathers, caramels for the heads and a pumpkin shaped sprinkle for the nose. Gobble, gobble.



Here is my favorite pumpkin muffin recipe. Our farewell to fall weather!

Streusel Cream Cheese Pumpkin Muffins

2 slightly beaten eggs
2 cups sugar
1/2 cup oil
1 cup solid pack pumpkin
2 1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. softened cream cheese
1 egg
1 tablespoon sugar
Pecan Streusel Topping

Combine 2 eggs, 2 c. sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda, and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Spoon half of batter into 24 paper-line muffin cups. Combine cream cheese, 1 egg, 1 tbsp. sugar; mix well. Spoon mixture over partially filled muffin cups. Now spoon pumpkin mixture over cream cheese mixture on each muffin. Then, sprinkle 1 tsp. Pecan Streusel Topping over each muffin. Bake in a 350 degree oven 20 to 25 minutes or until toothpick inserted in center of muffin comes out clean. Makes 24 muffins.
Pecan Streusel Topping
Combine:
1/3 cup chopped pecans
1/4 teaspoon pumpkin pie spice
2 tablespoons sugar