Video 21 Oct 663 notes


Slow Cooker Taco Chicken Chili


Photo 21 Oct 8 notes faveed:

Samoa Sugar Cookies
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Samoa Sugar Cookies

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+++ More Recipes Here +++ 

Photo 21 Oct 27 notes be-ok:

Mashed potato, cheddar, and chive waffles
Photo 21 Oct 23 notes forevercravingdesserts:

Chocolate Peanut Butter Cupcakes
via Hungry?.
Photo 21 Oct 19 notes foods4me:

Pumpkin and White Bean Ravioli
via foods4me.
Text 21 Oct 5 notes

Pumpkin Praline Cheesecake

2 cups graham cracker crumbs
5 Tbsp. butter, melted
3 Tbsp. light brown sugar
3 (8oz) packages cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
3 large eggs, at room temperature
1 1/2 cups canned pumpkin
1 tsp. ground cinnamon
½ teaspoon nutmeg
1. Preheat oven to 325 degrees. Combine graham cracker crumbs, butter and brown sugar in a medium-size bowl. Press the mixture firmly into the bottom and up the sides of a 9” spring-form pan.
    2. In a large bowl, beat the softened cream cheese until fluffy. Gradually beat in the sweetened condensed milk. Add the eggs, one at a time.
    3. Next add the pumpkin, cinnamon and nutmeg to the cream cheese mixture. Beat on high until the mixture is smooth and clump-free. Pour into prepared pan.
    4. Bake for 1 hour 15 minutes, or until the center appears nearly set and the top is a golden hue.  Cool for one hour on a wire rack before refrigerating for 4-24 hours.
    5. Prepare the Praline Topping after cheesecake has cooled for at least 4 hours.
Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar, sifted
1 tsp. vanilla extract
 1. Bring the first three ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low and continue to boil, stirring continuously for the next minute.
2. Remove the pot from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let the praline topping stand for 5 minutes.
3. Spread the Praline topping all over the top of the cooled cheesecake.
4. Top with plain or candied pecans and enjoy! Store the cheesecake in the refrigerator for up to a week.
Text 21 Oct 7 notes

Spiced Pumpkin Cheesecake with Bourbon Whip Cream

Yields 12 2×3 mini cheesecakes



  • 1-1/4  cups  ginger snaps
  • 1/4  cup  sugar
  • 1/3  cup  butter, melted


  • 1  8-ounce package  cream cheese, softened
  • 1  cups  sugar
  • 2   eggs
  • 3/4 cup  canned pumpkin
  • 1/2  teaspoon  pumpkin pie spice
  • 1/4  nutmeg
  • 1/2   teaspoon of candied ginger
  • 1  teaspoon  vanilla
  • 1/4  teaspoon  salt
  • 4 ounces  semisweet chocolate, cut up,
  • 1  tablespoons  butter

Bourbon Whip Cream:

  • 3/4  cup whipping cream
  • 2 tablespoon of bourbon
  • 1/4    cup caramel sauce
  • 1/8 teaspoon nutmeg for sprinkling
  1. Preheat oven to 325 degrees F. Lightly grease pan. Combine In a, combine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
  2. Add cream cheese and sugar into a bowl and beat on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture.
  3. In a heat proof bowl combine the 6 ounces chocolate and the 1 tablespoons butter and place in an inch of simmering water. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
  4. Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing.
  5. Whip cream until medium peaks form. Fold in bourbon and finish by drizzling caramel sauce on top and sprinkle with nutmeg seasoning.

Text 21 Oct 6 notes

Double Layer Pumpkin Cheesecake


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch)


  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.


Text 21 Oct 7 notes

Black-Bottom Cupcakes!

For the filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped (I used mini chocolate chips)

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Preheat to 350°F (175°C). Butter or line a 12-cup muffin tin.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Makes 12 cupcakes.

Text 21 Oct 5 notes

* Chicken Madeira!*

1 tablespoon olive oil

4 boneless, skinless chicken

breast fillets

8 asparagus spears

4 mozzarella cheese slice

2 tablespoons olive oil

2 cups sliced fresh mushrooms

3 cups Madeira wine

2 cups beef stock

1 tablespoon butter

1/4 teaspoon ground black pepper

Place chicken breasts between plastic wrap and pound to 1/4-inch thickness; season with salt and pepper. Heat oil in saute pan; add chicken and saute 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.
Prepare Madeira sauce- Using the same pan, over medium heat, add2 tablespoons oil and heat; add mushrooms and saute for 2 minutes.Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to 1/4 of its original volume and is a dark brown color.
Meanwhile, bring a half saucepan of water to a boil; add salt;return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.
Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange 2 breasts on each plate, top each with 4asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.

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