Best-Ever Guacamole

avocados, pitted

limes

c. cilantro,

white onion, finely chopped

jalapeño (seeded if you prefer less heat), minced

kosher salt

The dressing on this Fruit Salad from Delish.com is to die for. 

Fruit Salad

c. honey

c. orange juice

lemon

strawberries,

blueberries

raspberries

kiwis,

orange,

apples,

mango,

c. grapes

This is an excellent salad. I did eliminate the oranges just because I forgot them, but since there is such a good variety of fruit, it was fine. Although it is simple, the dressing is the best and really makes this salad special. I used some of the left over ( since it does make a lot for 4 people), to put on top of waffles the next morning.  I would definitely make this again.

My gma made this for me once, it's fantastic!

This was a big hit with both adults and kids alike

It was amazing .... Even i tried at my home👍👍

I’ve made this for many occasions.  The bowl is always empty!  Looks pretty and tastes delish!

https://streaming.hearstdigitalstudios.com/6af7050d-f2de-41f8-b642-1e5b0cc3dd85/video_rover_16x9_1080p_hd_1526908844_41441.mp4

Bet you never thought you'd need a recipe.

Can You Guess The Secret Ingredient In This Fruit Salad?

Snickerdoodle Cheesecake Bars

(8-oz.) blocks cream cheese,

c. sugar

eggs

pure vanilla extract

c. all-purpose flour

baking soda

cinnamon

c. (1 1/2 sticks) unsalted butter, melted

c. packed brown sugar

cinnamon sugar,

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

sugar

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

baking powder

salt

all-purpose flour

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Pumpkin Pie Pancakes

brown sugar

ginger

nutmeg

buttermilk

pumpkin purée (I prefer Libby)

vanilla extract

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

Baked Pumpkin Steel Cut Oatmeal

unsalted butter, divided

steel cut oats

pumpkin

cloves

milk

water

vanilla

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn&#x27;t be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It&#x27;s OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

Quick and Easy Vegetarian Biryani Recipe 

olive oil

onion,

garlic cloves, rough chopped

ginger, chopped

cumin

coriander

chili powder

cinnamon cinnamon

cardamom (or 3 crushed cardamom pods)

turmeric

bay leaf

veggie stock

basmati rice,

chickpeas, drained,

raisins

cashews and chopped parsley or cilantro

Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.

Pumpkin Whoopie Pies

c. vegetable oil

pumpkin puree (about 2

cream cheese, softened

maple syrup

OMG these are so easy to make and taste delish. Made mini bites and used piping bag to fill. thanks for the great recipe. No more messy pumpkin rolls for me🙌🙌🙌🙌🙌

Great recipe! They came out perfect and tasted so good!!

https://streaming.hearstdigitalstudios.com/54a8aa1d-c1ea-43ba-9fe9-70c4e73dcddd/video_rover_16x9_1080p_hd_1537443448_5957.mp4

You'll Be Making These Pumpkin Whoopie Pies ALLLL Fall Long

A recipe for pumpkin spice steel-cut oatmeal made in the slow cooker. 

Slow Cooker Creamy Pumpkin Spice Oatmeal

Cooking spray, olive oil, or coconut oil

steel-cut oats

pumpkin purée

cinnamon stick

For serving: heavy cream, ground cinnamon, and additional maple syrup (optional)

Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.

Melt 1 tablespoon of the butter over medium-high heat in a large saucepan or Dutch oven. Add the oats and stir frequently until lightly toasted, about 3 minutes. Push the oats up to the side of the pan and melt the remaining tablespoon of butter in the center of the pan. Add the pumpkin purée to the center of the pan and cook without stirring for 1 minute. Add the ginger, nutmeg, and cloves into the purée and cook, stirring occasionally, until the purée darkens slightly and the raw smell disappears, 3 to 4 minutes more.

Transfer the mixture to the prepared slow cooker. Add the water, milk, maple syrup, cinnamon stick, vanilla, and salt and stir well to combine.

Cover the slow cooker and cook on the LOW setting for 8 hours. When finished, much of the pumpkin purée will have separated from the oats — don&#x27;t panic! Stir well with a wooden spoon to recombine everything, and remove the cinnamon stick before serving. Spoon the oatmeal into bowls and finish with a splash of heavy cream, a dusting of ground cinnamon, and a drizzle of maple syrup, if desired.

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

cream cheese,

unsalted butter,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

Kosher salt

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

red pepper flakes

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

Thick cubes of brioche are infused with rich custard packed with warm spices and a double dose of pumpkin, then topped with a brown sugar-pecan streusel.

Pumpkin French Toast Casserole

Unsalted butter

brioche (about 1 pound), cut into 1-inch pieces

half-and-half

sugar (optional)

Maple syrup,

pecans

(1/2 stick) unsalted butter, melted

Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.

Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.

Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.

Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.

Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.

Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!

Creamy Vegan Corn Chowder

white onion, chopped

garlic cloves,

poblano

potatoes

sweet corn (can also use frozen)

(15 ounce) can light coconut milk (or regular milk if not vegan)

vegetarian broth

sour cream

salt, plus more to taste

To garnish, if desired: greek yogurt

In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.

Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.

To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.

To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.

This simple Peach Crumble from Delish.com makes the most of what the summer season has to offer: a little cinnamon and ground ginger goes a long, sweet way!

Peach Crumble

large peaches, sliced (about 2 1/2 lb.)

c. (1 stick) melted butter

Vanilla ice cream,

I'm making this recipe using the frozen peaches we got from some quarantine food relief. It's the first time I see these peaches, they come chopped in round 4.4 oz plastic containers, Wawona frozen foods brand. After thawing in the fridge, they look and taste fresh, NOT in syrup, so these are working out good for this peach crumble!

So I made this and it was very easy and delicious, the only problem I had was that about 40% of the crumble ended up getting swallowed by the juice from the peaches while baking so there wasn’t a crunchy crumble topping over the whole dish, so I will definitely add extra crumble to the recipe next time I make this!!! Which will be soon!

Made it twice now with fresh peaches. Both times it turned out great. The 2nd time I used a whole stick of butter for the topping and everyone agreed it was better. Otherwise the crumble is a little dry.

Most amazing recipe ever for peach crumble.10/10 would recommend!

Delicious!!  I used homemade whipped cream instead of ice cream.  I’m typically the only one in my family who likes desserts like this.  However, with this one they all went back for seconds!

Wonderful recipe! I usually hate cooked fruit but I had some left over peaches and this was SO GOOD!!! Cant believe how perfect the crumb to peach ratio was and this is SO easy to make! Will definitely be making this recipe again!

Brought this to work for a birthday party and was nervous bc I had never made it before. It was a total hit and people took it home and asked for the recipe! Simple/easy to make and tasty! It was hard to resist digging in when it was warm.

This might be the best thing I've ever made. Peaches are in season right now and we bought a big container of them, too many to eat before they started going bad. Decided to turn them into a crumble and it was SO GOOD. Peaches got nice and soft, so much flavour. Will be making this again!

Desserts

Desserts - recipes from across the web

Best-Ever Guacamole

Fruit Salad

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Pumpkin Bread Recipe

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Peach Crumble

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