Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast #Autumnfood #Fallcupcakes #Pumpkinpierecipe #Falldeserts #Pumpkinpiecupcakesrecipe #Thanksgivingcupcakes #Pumpkinpiecrisp

Ingredients

• 4 eggs
• ⅔ c. milk (whole, low-fat or skim)
• ½ c. pumpkin puree
• 1½ tsp. vanilla extract
• 1 tsp ground cinnamon
• 1 tsp. pumpkin pie spice
• 12 slices Texas toast, french bread, challah, croissant halves
• Whipped pumpkin butter:
• ½ c. (1 stick), salted or unsalted butter, room temperature
• ⅓ c. pumpkin puree
• 3 tbsp. maple syrup or honey
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ½ tsp. pumpkin pie spice

Instructions

1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

recipe adapted >>>>>  here

Your Kitchen Transformed - Pumpkin French Toast with Whipped Pumpkin Butter

Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast ...

Your Kitchen Transformed - Pumpkin French Toast with Whipped Pumpkin Butter

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Red Velvet Brownies With Cream Cheese Frosting |  These are AMAZING! #M&mcookies #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Dinnerrecipes #Brownierecipeswithcocoapowder #Lemonrecipes #Chocolatebrownieswithcocoapowder #Lemonblondies #Chewyfudgebrownies #Softbrowniesrecipe

Ingredients

• 1 (4-oz.) bittersweet chocolate baking bar, chopped
• ¾ cup butter
• 2 cups sugar
• 4 large eggs
• 1½ cups all-purpose flour
• 1 (1-oz.) bottle red liquid food coloring
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• Cream Cheese Frosting:
• 1 (8-oz.) package cream cheese, softened
• 3 tablespoons butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. reheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
2. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.
3. Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
4. TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Red Velvet Brownies With Cream Cheese Frosting

Red Velvet Brownies With Cream Cheese Frosting |  These are AMAZING! #M&mcookies #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sw...

Your Kitchen Transformed - Red Velvet Brownies With Cream Cheese Frosting

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NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts

 

Ingredients

FOR THE CRUST

• 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
• 6 tablespoons unsalted butter, melted

FOR THE FILLING

• 24 ounces (680 g) cream cheese, softened
• 2 cups (600 g) Nutella
• 1 1/2 cups (180 g) confectioners’ sugar

FOR THE TOPPING

• 1/2 cup (120 ml) heavy cream
• 4 ounces (113 g) semisweet chocolate, finely chopped
• 2 cups (120 g) roasted hazelnuts, roughly chopped

Instructions

1. MAKE THE CRUST

   1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
   2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
   3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

   MAKE THE FILLING

   1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
   2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
   3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
   4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

   MAKE THE TOPPING

   1. In a small saucepan, bring cream to a simmer over medium-low heat.
   2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
   3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
   4. Refrigerate the cheesecake overnight, about 6-8 hours.
   5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

   MAKE AHEAD TIP

   1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
   2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - NO-BAKE NUTELLA CHEESECAKE

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes ...

Your Kitchen Transformed - NO-BAKE NUTELLA CHEESECAKE

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Healthy Summer Squash Casserole | #Easysidedishes #Roastedbabycarrots #Summersquashcasserole #Babycarrotrecipes #Healthyyellowsquashrecipes #Easyvegetablesidedishes #Yellowsquashrecipescasserole #Southernsquashcasserole #Spinachzucchinirecipes #Summersquashrecipes #Healthysummersquashcasserole #Vegetablesides

Ingredients

• 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
• 2 ½ Tbsp olive oil
• 1 ¼ tsp salt divided
• ½ tsp pepper
• ⅓cup Parmesan cheese* grated
• ⅓ cup Panko breadcrumbs gluten-free
• ¼ tsp. garlic powder
• 2 Tbsp fresh parsley finely chopped

Instructions

1. Preheat oven to 350 degrees.
2. Cut yellow squash and zucchini into thin, ¼-inch slices.
3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
4. Spray a 9-inch square baking dish with non-stick cooking spray.
5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
10. Serve immediately with fresh parsley and enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Healthy Summer Squash Casserole

Healthy Summer Squash Casserole | #Easysidedishes #Roastedbabycarrots #Summersquashcasserole #Babycarrotrecipes #Healthyyellowsquashrecipes ...

Your Kitchen Transformed - Healthy Summer Squash Casserole

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caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakerecipe #Bestdessertrecipes #Simpledessertrecipes #Peanutbuttercuppokecake #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts #Yummysweets

Ingredients

• 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix
• 1 1/2 cups whole milk
• 3/4 cup caramel sauce, divided
• 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare
• 1 bag dark chocolate chips
• 1/2 cup chopped pecans
• optional drizzle
• 1 cup milk chocolate chips
• 1 teaspoon oil (canola, vegetable, coconut)
• leftover 1/4 cup caramel sauce

Instructions

1. Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside.
2. In large bowl, stir dry pudding mix and milk with a wire whisk for 2 minutes.
3. Stir in 1/2 cup of the caramel sauce, the dry cake mix, and 1 cup of the dark chocolate chips. Stir until well blended.
4. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup dark chocolate chips over top.
5. Bake 32-38 minutes or until toothpick inserted in center of cake comes out almost clean. It should not be completely cooked like a cake, you want it gooey so to speak.
6. Scoop up some of the dump cake into a bowl and top with vanilla ice cream. If wanted, drizzle with the remaining caramel sauce and the chocolate sauce.
7. TO MAKE CHOCOLATE DRIZZLE : combine chocolate chips and oil in a microwave safe bowl and cook for 1-2 minutes or until it is completely melted and smooth.

recipe adapted  >>>>>  here

Your Kitchen Transformed - caramel & chocolate Turtle Dump Cake

caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakereci...

Your Kitchen Transformed - caramel & chocolate Turtle Dump Cake

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