Games for Kids

I was very ambitious and made this cake for Christmas. The cake turned out very well. Everyone loved it. I did a few things differently though, I didn’t have light brown sugar, I used dark brown instead, didn’t have self rising flour only Arcade my own self rising. Everything turned out fine. Recipe >> Classic Southern Caramel Cake @ basilandbubbly.com

The perfect combination of spicy pumpkin and dreamy cheesecake married together in a bite-sized muffin.  It's the treat you've been waiting for! These soft muffins with a saucy swirl of cheesecake make for the perfect treat to bring to all of your holiday gatherings.  Whether your into jumbo muffins, or bite-sized minis, these muffins are sure to be an instant hit ! Easy Pumpkin Cheesecake Muffins MUFFINS: 1 15 oz can pumpkin 1/4 cup vegetable oil 2 large eggs 1 (200g) cup sugar 1 teaspoon vanilla 1 1/2 cups (188g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper FILLING: 8 ounces (200g) cream cheese, at room temperature 1 large egg yolk 5 tablespoons (75g) sugar 1/8 teaspoon vanilla extract Chopped nuts (walnuts, pecans) (optional) Muffins: Preheat oven to 350F (180C) Mix canned pumpkin, oil,

Made these for a holiday party with my family — everyone went NUTS! They. Are. So. Good. A little crispy on the outside, perfectly chewy and soft on the inside. I also substituted in 1 cup whole wheat flour, and it added a really nice flavor and texture. These are perfection — snickerdoodles aren’t even my kind of cookies (I’m more of a funfetti chocolate chip girl). Oh, forgot to add, I made them for a holiday party, but my family ATE THEM ALL beforehand so I had to make a second batch — the recipe is so easy and fast though, I didn’t even mind! You’ve gotta make these….right now.. Recipe >> Soft & Thick Snickerdoodles @ sallysbakingaddiction.com

The Hubs and I just devoured a plate of these delicious cakes. I used buttermilk and a banana in the batter and topped mine with a honey and mixed berry compote. Let them eat cake! Amazing recipe! I may never eat pancakes again! Recipe >> Hottokēki (Japanese Hot Cake) @ goodatcooking.net

Hello my Christmas recipe loving foodies! Tonight, we are making another recipe near and dear to my heart. Each year, while I lived with my best friend, my sister-in-law, we always psyched ourselves up for the Christmas season. We knew that when the time rolled around, we would be making peanut butter balls. It was a tradition. The first time we made them, the chocolate was perfectly melted. It was magical! The second time, the chocolate was very difficult. There were other times we made them, but those two times are the times that stick out to me. We made a great team, and I hope you and your family can find the same enjoyment and feelings of doing something as a family as we did! Now that I don't live with my big sister, I wanted to do something to remember the great holiday times. This will be my first holiday without her. This recipe is for you, Jei Jei! Just a note…I was having a bit of a sticky issue when making the balls, but if anyone else has a problem you can just solve i

I made this recipe for Thanksgiving. It was absolutely wonderful. I followed the filling recipe exactly as written, but I used a store-bought crust. I would definitely make this again and I wouldn’t change anything about it. It was rich, decadent, chocolatey, and delicious. Recipe >> Chocolate Coconut Pecan Pie @ bakerbynature.com

I made this, was really good, but made it with almond milk the first time, and with soy almond the second. I have a “Bullet” blender, the new one with the ice shaver blade which works well for this. But I cut down on the amounts so it wasn’t so much at a time though, more like a single serving size and added some vanilla protein powder to it too. It actually mixed well, nice and thick! I also made my last one with some frozen mango, added a little more tropical flavor to it, tasted really good too! I used trivia instead of honey though? No extra calories added that way. I enjoyed it so much! I’ll be making it all summer long, and even through the winter! Maybe I’ll add some more and different fruit too it and see what I can come up with. Recipe >> Pineapple Whip @ detoxinista.com

I made this recipe for a birthday cake for my mother in law this weekend. Everyone loved it! This will now be my go to recipe for lemon cake. The cake was tender in texture and flavourful. I did substitute the lemon extract with a lemon baking emulsion though. I multiplied the recipe 1.5 times and got two 2″ high 8″ rounds. The cake held up well to being covered in ganache and fondant. I’m looking forward to trying to stack cakes with this recipe, and the other variations. . Recipe >> Lemon Velvet Cake @ RockRecipes.com