cream cheese filled pumpkin muffins

This post originally appeared on Every Day Cheer, it is hands-down one of the easiest and most delicious pumpkin recipes you’ll make all fall, I promise! 

Is anyone else ready for everything that Fall brings? I’m talking pumpkin, boots, and cooler temperatures. I’m ready to see the temperatures take a dive and get out of the upper 80’s and 90’s, the first sign of cooler weather and I’m pulling out the boots and scarves, you can bank on that fact. But, I’m not opposed to enjoying the tastes of fall, even if the weather wants to hang on to summer a bit longer.

Saturday morning, we baked up some delicious pumpkin muffins. They were filled with a sweet cream cheese mixture and topped with a cinnamon goodness, that you’re going to love. Even better? I used an easy pumpkin recipe for the muffin to make the process quick and easy.

Because when you need pumpkin, you need it quick!

And when I tell you these are delicious, I really mean that. As evidenced by the fact that my husband is a self-proclaimed pumpkin hater, and he ate three. Yes, three!


Cream Cheese Filled Pumpkin Muffins
  • Filling:
  • ½ block cream cheese
  • ½ cup powdered sugar
  • Muffins:
  • 1 box spice cake mix
  • 1 can pumpkin
  • Topping:
  • ¼ cup sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • 2 tablespoons unsalted butter (cut into small pieces)
  1. Preheat your oven to 330 degrees.
  2. In a mixing bowl, combine softened cream cheese and sugar. Put in the refrigerator until it is needed.
  3. In a second bowl, combine pumpkin and spice cake mix.
  4. In a third bowl, combine sugars, cinnamon, and flour. Add the butter and cut into the dry mixture using two forks. Combine until the mixture is coarse and crumbly. It'll look like wet sand when it's ready.
  5. Line 12 muffin tin with liners. Fill each cup with a small amount of muffin batter. You really want to just fill it enough to ensure the bottom is covered. Split the cream cheese mixture amongst the 12 cups and add it on top of the batter. Then, use the remaining batter to cover the cream cheese mixture.
  6. Sprinkle a small amount of topping over each muffin.
  7. Bake for about 20 minutes. Enjoy!! Side note: I think they're even better the next day!



s’mores brownies

As the temperatures drop, I can’t help but think of fun things like back yard camp fires, roasting marshmallows over an open fire and enjoying the fun that a camp fire brings. Except, I’m not really a huge fan of camp fires or camp outs for that matter. I really just want to roast a marshmallow and eat a s’more.

But, I baked up a little goodness in my kitchen the other day, and it might just solve my dilemma.

S’mores brownies.

The goodness of a s’more in the form of a brownie, baked right in the comforts of my own kitchen.

smores brownies

These brownies start out with a graham cracker crust. Do yourself a favor and add just a pinch (I’m talking a tiny bit) of salt to the crust in order to take it to the next level. Then, using a store bought brownie mix (don’t make it hard on yourself, just purchase your favorites family-sized brand from the store), the chocolate element is added to the s’mores. Toasted marshmallows finish the brownies and make for one delicious dessert.

Don’t be confused, these are just as messy as your campfire s’more, but worth every bit of sticky goodness. Just grab a fork and dig right in.

smores brownies

5.0 from 1 reviews
S'Mores Brownies
Recipe type: Dessert
  • Crust:
  • 10-12 crushed graham crackers
  • ½ cup melted butter
  • pinch of salt
  • ¼ c sugar
  • Brownies:
  • 1 store bought package of family size brownies (plus necessary ingredients as stated on the package)
  • Topping:
  • 3 cups mini marshmallows
  1. Preheat oven according to directions on brownie box
  2. Start by making a graham cracker crust. Mix crushed graham crackers, melted butter, salt and sugar in a mixing bowl. Firmly press mixture into the bottom of a 13x9" greased pan.
  3. Next, mix the brownies according to the instructions on the package and pour over graham cracker crust.
  4. Bake according to package directions.
  5. When the brownies are finished baking, remove from the oven.
  6. Set the oven to broil (make sure that your rack isn't too close to the element). Add mini marshmallows to the top of the brownies and bake in the oven for 2-3 minutes. It won't take long at all, so keep a close eye on the marshmallows.
  7. Allow the brownies to cool completely before cutting.

The goodness of a s’more in the form of a brownie, baked right in the comforts of my own kitchen.


white chicken chili

I originally posted this recipe on Every Day Cheer, but we all need a little fall and a great recipe for soup in our lives, right? Just looking back over it solidified my decision to make this for dinner this weekend. 

I have a slight love affair with White Chicken Chili from the Cheesecake Factory. It doesn’t matter what time of year, I don’t even need to look at the menu; I know I want White Chicken Chili the moment I step foot in the door.

I’ve made several versions, always trying to recreate the taste, but I could never quite get it right. Until, this past month.

When I tell you this is the perfect soup for fall, I really mean that I think you should go to the store and pick up the ingredients right now and get it started. I cooked this on a Monday, and ate it for dinner two other times and lunch twice.

I found the soup after many searches for a copycat recipe, and finally I found a video from a local news station. Apparently, a chef from the Cheesecake Factory was featured on a news segment and prepared White Chicken Chili. Could this be any more perfect?


I tweaked the recipe a little. The heat was a little more than I wanted since I knew my toddler would be eating it with us. What I found in the end was perfection. It is spot on and full of flavor. I want some now just thinking about the goodness that is White Chicken Chili.

Now, before you look at the list of ingredients, I’ll go ahead and tell you that it’s a little lengthy.

I actually held off on making it for a little while because of the ingredients. When I finally decided to add this to our weekly menu, I was surprised by the number of ingredients I already had in my pantry. All of the seasonings, garlic, chicken stock, white rice, white beans, flour and oil were sitting nicely on my pantry shelves. When it came down to it, I had little to purchase to make this amazing dinner.


5.0 from 1 reviews
White Chicken Chili
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 pounds diced chicken breasts
  • ¼ c. canola oil
  • ½ Tbl cumin
  • ½ Tbl chili
  • ½ Tbl salt
  • 1 tsp white pepper
  • 1 oz. canola oil
  • 1 oz. butter
  • 2 Tbl dehydrated onion
  • 1 Tbl chopped garlic
  • 1 small can chopped green chiles
  • 1.5 oz. flour
  • 4 cups chicken stock
  • ⅛ c. salsa verde
  • 1 Tbl Chipotle Tabasco
  • ½ c heavy cream
  • 1 cup white beans
  • Garnish (optional):
  • Pico de Gallo
  • White Rice
  • Fresh Chopped Cilantro
  1. In a large pan, heat canola oil.
  2. While the oil is heating, mix diced chicken and spices together in a separate bowl.
  3. Lightly brown the chicken in the heated oil, remove the chicken from the oil when it is browned and cooked throughout--don't overcook. Don't drain the pan.
  4. Heat additional oil and butter in the pan.
  5. Add onions and garlic and cook for about 30 seconds.
  6. Add the green chiles, stir to incorporate.
  7. Add flour, stir to incorporate and cook for about 1 minute.
  8. Slowly whisk in the chicken stock, whisk while adding to prevent lumps.
  9. Add salsa verde and tabasco and allow mixture to come to a slow simmer, once the mixture is simmering, add the chicken back to the pan.
  10. Simmer for about 7 minutes, then add heavy cream and white beans.
  11. Serve over white rice and garnish with pico and cilantro. (I also added a little more salsa verde to the top, because I love the flavor.)

Go ahead and try this dish, and invite a few friends over. They’re going to be impressed, trust me.