25min · 1 serving Ingredients • cabbage • Kale • Radishes • Brussels sprouts • Honey crisp apple • Red onion • Dijon mustard vinaigrette
It's the perfect season to share these yummy drink inspired polishes from the Cafe Au Lait collection by Anne Kathleen Nail Polish!
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Yummy Fall Dessert 🍎
Marcus the Fish loves candy corn. What's your favorite Fall treat?
The real cold is here, giving us the perfect excuse to stay cozy inside and cook up a steaming bowl of comforting, homemade Italian soup! I’ve gathered what I
These chewy pumpkin snickerdoodle cookies are a one-bowl, no-chill recipe that is packed with brown butter and pumpkin spice flavor!
Making stovetop oatmeal is a game changer in your easy breakfast game. This healthy pumpkin stovetop oatmeal is a delicious healthy breakfast
fall vibes
EASY MINI PUMPKIN CHEESECAKES Crust • * 1 ½ cups Biscoff cookies crumbs • * 60 g Butter melted • Filling • * 450 g Cream cheese softened • * 1 teaspoon Vanilla extract • * ½ cup Brown sugar • * 1 cup Pumpkin puree unsweetened, not pumpkin pie filling. • * ½ teaspoon Kosher salt • * 1 teaspoon Cinnamon • * ¼ teaspoon Nutmeg • * ¼ teaspoon Ginger • * ¼ cup Sour cream * 2 Eggs INSTRUCTIONS • * Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f). • * Pulse lotus biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form. • * Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until t
These paleo pumpkin donuts are the perfect healthy fall breakfast. Gluten free, paleo, healthy, and easy to make!
Supa crema de conopida este usor de preparat si are o consistenta fina, catifelata, iar chipsurile din pastarnac ii dau o nota de sarbatoare
Sour cream is also known as cultured cream. It is produced by fermentation of ultra-pasteurized cream or half and half that contains 18-20% fat content. I use this in place of sour cream in recipes and love that not only does it taste wonderful, but it also has probiotics. We ferment the yogurt longer - 12 hours, which results in a rich and thick curd that looks and tastes just like sour cream, only better! I also use this cream in desserts that call for mascarpone cheese and you can even whip the cream until it's light and fluffy. You'll never need to buy sour cream again and you can re-culture this using your first batch as a starter making it very affordable.
