Ashley’s stunning cookbook of gluten-free baked doughnuts has been making the rounds on its book tour and though there are happily a variety of recipes already floating the interwebs, I knew immediately which ones I was going to make
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Beat in the pumpkin until smooth. Don't have all of those spices. 1 stick - unsalted butter, room temperature1 cup - packed brown sugar1/3 cup - granulated sugar2 cups - cake or pastry flour2 teaspoons - baking powder1 teaspoon - baking soda1 teaspoon - ground cinnamon1 teaspoon - ground ginger1/2 teaspoon - ground nutmeg1/8 teaspoon - ground cloves1/2 teaspoon - salt1/4 teaspoon - freshly ground black pepper2 large eggs1/2 cup - heavy cream1 teaspoon - vanilla extract (make your own HERE)1 1/4 cups - canned pumpkin Frosting. You can just use 2 1/2 teaspoons of pumpkin pie spice
These PumpkinSpice Cheesecake Bars are the NON baker's solution to a Fall themed dessert. PumpkinSpice Cheesecake Bars (adapted recipe source)Ingredients1 (16 oz) package pumpkinspice cookie dough1 ( 8 oz) cream cheese, softened1 egg1/2 cup sugarDirectionsHeat oven to 350 degrees
This past weekend we had some friends over for a little Slow Simmered Pork Molé Negro and I thought, with Fall and pumpkin recipes abounding, I would make my own contribution with these sweet and flakey PumpkinSpice Cinnamon Apple Empanadas
This PumpkinSpice Latte is suppose to be a perfect copycat for the Starbuck's version. You may remember from my post about how to make Pumpkin Puree from fresh pumpkins, that I had plenty of homemade pumpkin puree and would be making lots of pumpkin recipes