Pumpkin Spice Rolls made of pillowy soft pumpkin dough layered with a sticky allspice filling and a delicious maple cream cheese frosting.
Happy Halloween! My recipe today isn’t really a spooky one but it has pumpkin in it so that should count for something. These muffins are tender with a creamy filling and a crispy top. And the warm pumpkin spice flavor of these muffins will fill up your home as they bake. It is essentially my Pumpkin Bread recipe but the filling and crumb make them extra special. So if you want a fun Fall treat, go get the ingredients for these Cream Cheese Filled Pumpkin Crumb Muffins and make them today! I shared with you in my Pumpkin Bread recipe how obsessed I was with pumpkin recipes when I moved to the US and experienced Fall for the first time. Well, that obsession is definitely not on the same level that it was back then; I have stopped hoarding pumpkin puree cans (now I hoard other things :D). But I am still obsessed with certain pumpkin recipes, like these Cream Cheese Filled Pumpkin Crumb Muffins. They are so fragrant and rich with different textures. And the cream cheese filling is a pleasant surprise for anyone who is not expecting it. There aren’t really any specific things you need to know for this recipe. I used a muffin pan therefore my muffins are bigger and gave me about 6 to 7 muffins but you can use a cupcake pan and that will give you about 8 to 10 muffins. It also depends on how much you fill them up. Apart from that, everything else is pretty straight forward. Proceed to the recipe below.
These sweet potato home fries are cooked with peppers, onions, rosemary and other seasonings, and are perfect for breakfast or brunch.
My mother's Zucchini Bread is the best and I'm sharing her recipe with you. Prepare to fill up your whole house with a delicious spice flavor.
Tender pork chops smothered in a creamy fragrant sauce, served with potatoes & veggies; pork chops in cream sauce is the perfect comfort food
This Sausage, Mushroom and Spinach Strata is a great to use up stale bread. Have it for breakfast, brunch or whenever you wish.
This Vegan Butternut Squash Soup is warming, very flavorful and delicious. This is the perfect soup to keep you warm and full this season.
Very simple but delicious Sautéed Broccoli and Mushrooms recipe. A great nutritious side dish to add to your repertoire.
This pumpkin Gnocchi with Sage Butter Sauce has a hint of sweetness with a subtle pumpkin flavor. It is a gnocchi everyone will love.
A rich, smooth pumpkin pie with a flaky buttery crust. Just the dessert you need on your Thanksgiving table
This is the best Pumpkin Bread recipe the is. Retire all your pumpkin bread recipes and adopt this one, you won't regret it.
Chicken Cauliflower Fried Rice is a healthier, low carb take on fried rice that succeeds in being tasty and filling
Ndole is a very special Cameroonian dish made from bitterleaf (or kale/spinach) and groundnut. Serve with plantain, fufu, bobolo or miyondo.
This spinach artichoke dip with crab is so good you won't be able to stop eating. Serve with baguette, tortilla chips and crackers
This pan seared steak is so tender and juicy. Serve it with mashed or roasted potatoes, asparagus or any vegetable or starch of your choice.
Kale chips are a very easy to make, versatile, healthy and tasty alternative to potato chips and other fried snacks & you can make it at home
As you may have gathered from my posts so far, I eat everything. It doesn’t matter if it is vegan or all meat. I just like variety and if it looks or sounds good, I will make it and eat it. I wasn’t trying to reduce my meat intake or anything of the sort but I came across this idea on Tasty and it looked so good and so much like meat that I had to try it. If you are vegan, this could be a great addition to your recipes or you may already know a variation of this recipe. But if you are a meat lover, do not turn away from this recipe because it doesn’t have meat! Give it a shot. Now I won’t tell you that this taste just like ground beef because that would be a lie. The texture is softer and though it does have some umami it isn’t as much as that of meat. But it is delicious and I didn’t miss the meat when I was eating this. I don’t think you will either. You can use this cauliflower meat for tacos, quesadillas, nachos, burritos, burrito bowls, you name it. Keep these three tips in mind while making this: Do not over blend the ingredients. You want this to stay pretty coarse like rice. Do not over cook it. You don’t want it to be mushy. Season it generously with salt. Taste and adjust; if this is bland it is all your fault 👀 Ok, now proceed to the recipe below. Cauliflower Taco Meat 1 cauliflower head 8 oz baby bella mushrooms 2 tablespoons oil 1 medium onion 3 cloves garlic 1 teaspoon cumin 1 to 2 tablespoons chili powder 2 tablespoons soy sauce Salt and pepper to taste Method Cut the cauliflower in half and break it up into small pieces. Place the cauliflower in a food processor or blender and pulse until they break down into rice size pieces. Take it out and set it aside. Place mushrooms in the food processor or blender and pulse until they break down into rice size pieces. Heat oil in a large pan over medium high heat. Add the onions and cook for about 3 minutes then add the garlic and cook for another minute or until fragrant. Add the cauliflower, mushrooms, cumin, chili powder, soy sauce, salt and pepper then stir. Taste and adjust salt if necessary. Cook for about 10 minutes until they are tender and most of the water from the cauliflower and mushrooms have evaporated. Prepare it along with other ingredients for nachos, tacos, or whatever you are making and enjoy!
A black eyed peas soup that is light and nutritious yet filling and tasty, and filled with a lot of lucky ingredients to start the new year.