There’s nothing quite like warm, fresh-out-of-the-oven home-baked bread, as these delectable recipes for how to make bread so comfortingly prove.
Fill your home with the gorgeous aroma of freshly baked bread straight from your oven. Here you’ll find recipes for all kinds of pumpkin breads, banana breads, chocolate chip breads, beer breads, gluten-free breads, and many, many more!
These are the best bread recipes published on food blogs during the month of October 2013:
» Read more
Search terms for this post:amish recipes
, beer khameer
October is fall harvest month! Nothing says, “It’s fall, y’all,” quite like our favorite orange gourd, the pumpkin! Pumpkins are the symbol that soon leaves will be falling and a signal for most turkeys to run for the hills, as they’ll soon find themselves on your finest holiday china. Yearly, pumpkins adorn our porch steps, table centerpieces and treasured recipes, but have you ever taken a step back to truly appreciate the pumpkin?
This fall, whether you’re carving a whimsical Jack o’ Lantern or whipping up your grandmother’s pumpkin and nutmeg pie, give a moment to think about this seasonal squash.
Here are the best pumpkin recipes from the month of October 2013, listed in no particular order:
» Read more
Search terms for this post:cashew milk recipe
Autumn is upon us, and that can only mean one thing: pumpkin fever. Pumpkins and their seeds provide many important nutrients, on top of loads of fun for family and friends.
Are you searching for a great tasting pumpkin recipe? Celebrate fall with these new pumpkin recipes, perfect for canned or fresh pumpkin.
Here are the best pumpkin recipes from the month of August 2013. If you think other recipes also deserve to be on this list, please leave a comment.
Pumpkin Cream Cheese Bread
» Read more
Search terms for this post:Best Pumpkin Recipes for Soup
, polenta bread
, recipe for pirate island soup
My friend Garrett was over the other day, and made for me these fabulous cheddar jalapeño biscuits. I’ve since made them several times and each time they disappear within minutes. They are surprisingly light in texture and crumb, given the amount of cheese and cream. The secret ingredient? A quarter cup of cornmeal or polenta added to the flour. Just that amount lends a slight crunch to the biscuit, without making it gritty. The cornmeal of course works beautifully with the jalapeños and cheddar cheese. Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge. Perfect for breakfast, brunch, an afternoon snack, or served alongside a hot bowl of chili.
Source: Simply Recipes