babblefamilykitchen:

Donette Santa Hats

learntodoityourself:

Mini Milkshake Shooters

boyfriendreplacements:

Cinnamon Pumpkin Milk Chocolate Fudge and {Earthquakes}

Recipe

gastrogirl:

inside-out caramel apples.

gastrogirl:

dark chocolate bark with dried cranberries, apples, and pistachios.

food-fix:

Basil and the Ice Creams (by Son of Groucho)

ffoodd:

(by roboppy)

ffoodd:

(by Lucinda Dodds)

tweetface:

Wholesome dried cherry muffins made with natural peanut butter, honey, yoghurt, and canola oil.

icookedthisnbd:

I never thought I would attempt a squash based pasta sauce again, but I did and it turned out great this time!

This is a fall vegetable pasta. The sauce is about half a roasted butternut squash, about 1/3 cup creme fraische, fresh sage, marjoram, and oregano, a couple cloves garlic, a quarter of a sweet salad onion, and some olive oil. I cooked some lacinato kale with the pasta with the pasta and then mixed it together with oven roasted cauliflower and fresh parsley.

Also, I am really into the parsley and garlic flavored Jerusalem artichoke flour pasta from DeBoles. Since it’s an alternative starch, I figure that makes that makes this pretty healthy?