The following recipes are desserts I have found online, but for whatever reason, I haven't tried yet. They sound good though.
If anyone tries them, and wants to let me know what they are like, please feel free to contact me.

Strawberry Cheesecake Muffins
112 g cream cheese, softened
1/4 cup confectioners' sugar

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract

1/4 cup strawberry jam

Preheat oven to 190 degrees C.
Grease 12 muffin cups or line with paper muffin liners. Beat together cream cheese and confectioners' sugar until smooth; set aside.
In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Pina Colada Muffins
1/2 cup white sugar
1/4 cup margarine
1 egg
1 cup sour cream
1 teaspoon rum flavored extract (I plan on using real rum when I try this)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can crushed pineapple, drained
1/2 cup flaked coconut

Preheat oven to 190 degrees C. Lightly grease a muffin pan, or use paper liners. In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

White Chocolate Cranberry Pear Pastry
2 frozen puff pastry sheets
1 egg, beaten
1 tablespoon water
170g pack White Baking Chocolate
2 cans sliced pears, well drained (I'm sure you can use fresh, but I have no idea of the quantity)
1/4 cup dried cranberries

Thaw pastry sheets at room temperature 30 minutes. Heat oven to 190 degrees C. Mix egg and water in small bowl. Unfold pastry sheets on lightly floured surface. Trim about 1 inch off each corner of each pastry sheet. Reserve trimmings to use as decorations, if desired.
Place 1 pastry sheet on ungreased cookie sheet. Chop 4 squares of the white chocolate. Mix chopped white chocolate, pears and cranberries. Spread in center of pastry sheet on cookie sheet to within 1 inch of edges. Brush edges with water. Top with remaining pastry sheet. Press edges together with fork to seal. Decorate with reserved pastry trimmings.
Brush with egg mixture. Cut several 2-inch slits, 2 inches apart, on top of pastry. Bake 35 minutes or until pastry is golden. Cool about 30 minutes on cookie sheet on wire rack before serving. Melt remaining 2 squares white chocolate. Drizzle over pastry. Cut into squares to serve.