(Maybe you can sense this from my experimentation with pancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Start the holidays out right, with a gourmet and autumn inspired cheesecake. Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it's generously covered in salted caramel sauce and finished with sweetened whipped cream
Smooth and creamy pumpkin cheesecake made mini in a muffin pan. Pumpkin Filling. 1/4 cup (60g) unsalted butter, melted. 1/2 cup (114g) pumpkin puree. 1 teaspoon pumpkin pie spice3. 1/4 cup (60g) unsalted butter, melted. 1/2 cup (114g) pumpkin puree. 1 teaspoon pumpkin pie spice
There was a lot of drooling over the Salted Caramel Sauce in my Easter dessert post, and since I wasn't sure how long the leftover caramel would keep in the fridge, I decided to make mini caramel tarts so that not a drop of caramel would go to waste
You all know I love cake and I am pretty sure I start out every cake post with that statement. We are talking multiple layers of the moistest spiced pumpkin cake enrobed in Salted Caramel Bourbon Buttercream
With the pumpkin and salted caramel combination its destined to be fabulous and fabulous they are. They are spiced as though they were pumpkin pie, with the most creamy, velvety smooth texture, along with a light tang to balance out the sweetness
These are just tiny pumpkin pies. Pour evenly into tart shells. Preheat oven to 375*Tart. 1 (14oz) can condensed milk1 1/4 c canned pumpkin puree2 Tbsp brn sugar1 egg1/4 tsp cinnamon1/4 tsp nutmeg24 (3") tart shells (can make the above or buy them pre-made)Whisk condensed milk, pumpkin, brown sugar, egg, cinnamon and nutmeg until smooth. 1 1/4 c canned pumpkin puree