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foodnetworkdreams: Bloomin’ Onion Bread Find the recipe here.
42 ♥
foodopia: parmesan garlic buns: recipe here
89 ♥
It’s that time of year. healthy-is-sexy: under400: Pumpkin Bread This stuff was VERY addictive last year. Me and my best friend made 10+ loaves over the course of three months. 1 cup canned pumpkin puree (NOT pumpkin pie filling) 1 cup sweetener (such as Truvia, Stevia, or Splenda) 1/2 cup water 1/2 cup unsweetened applesauce 5 egg whites 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon ground cloves optional* chocolate chips, walnuts, cranberries, etc Heat oven to 350ºF. in a large mixing bowl, combine pumpkin, sweetener, water, applesauce and egg whites. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. (At this point, this stuff is delicious on graham crackers or apples; eggs are pasteurized these days, so don’t worry about that) Grease one 9 x 5 inch loaf pan and dust with flour before pouring batter in (or use one muffin pan for individual servings) Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. (check at 45 - 50 minutes for muffins) Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese. Also, this makes a decent pancake-like batter. Makes one loaf, or 12 slices. 80 Calories per slice Fat .2g / sodium 72mg / Carbos 15.4g (fiber .8g, sugars 1.3g) / Protein 3.6g
1900 ♥
This really is a neat fall gift idea. foodnetworkdreams: Single Serving Pie in a Jar Find the recipe here. Perfect for parties or gifts!
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Add it to the list of things I’ve got to try this fall. foodnetworkdreams: Pumpkin Pull-Apart Monkey Bread with Maple Glaze Find the recipe here.
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5,892 notes on this can’t be wrong.  Gonna have to try these too. justbesplendid: Cookies and cream cheesecake by The Girl Who Ate Everything  (adapted from Martha Stewart) 42 Oreos, 30 left whole and 12 coarsely chopped2 pounds (32 ounces) cream cheese, softened1 cup granulated sugar1 teaspoon vanilla extract4 large eggs, lightly beaten1 cup sour creampinch of saltPreheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired. Makes 30 cheesecakes.
8761 ♥
Perfect. Making them ASAP. fattiesdelight: Apple Pocket Pies
66 ♥
Just screams Fall, doesn’t it? foodnetworkdreams: Cinnamon Roasted Almonds Find the recipe here.
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I mean, who wouldn’t want to try this?  fattiesdelight: Pumpkin Praline Trifle
145 ♥
I pretty much could use one of these right now. classymissmolassy: Strawberry Basil Margaritas
14 ♥
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