beautifulpicturesofhealthyfood:

Sweet, caramelized roasted garlic puree stuffed into a sweet potato, baked twice!…RECIPE

agheaven:

from the American Girl Magazine website archives, May/June 2012

Aaa thank you hussie-inabox! :D I didn’t even know there was even a AG Magazine web archive, so this is a great find! :>

waltzingmatildablog:

French silk brownie pie! Mmm…

prettylittlepieces:

Japanese Cheesecake with Ginger White Chocolate Ganache

sweetened—fool:

Today’s Special: Boston Creame Pie Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour, plus more for tins
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
• 3 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• Vanilla Cream
• Chocolate-Ganache Glaze

Directions

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

foodeatsworld:

Pastel Peppermint Patties (Recipe)

margierecipebox:

Best Lemon Meringue Pie

Lemon Meringue Pie is one of my favorite pies. This recipe uses fresh lemons and it gives it a delicious lemon taste. One piece of this yummy pie calls you back for another one. This pie pairs with just about any meal.

pumpkintears:

~Pumpkin Dip~

Ingredients

• 2 pkgs. (8 oz. each) cream cheese, softened *
• 1 can (15 oz.) LIBBY’S ® 100% Pure Pumpkin
• 2 cups sifted powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

Directions

BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.

* NOTE: For a lower-fat version of this recipe, substitute light cream cheese for cream cheese.

From Very Best Baking

otfood:

Goat Cheese and Caramelized Onion Potato Galette