I Don’t Care What Anyone Says. I Will Eat All The Pumpkin Spice, Roll In All The Crunchy Leaves. I

Creamy Caribbean Coconut Flan with Caramel

Crock Pot Recipes for Fall and Winter

I love cooking hearty dishes, and warm treats in the Fall and Winter, which is why I also love slow cooker recipes. So here is massive list of recipes that are great for this time of year!

Soups, Stews, and Entrées

Creamy Wild Rice and Turkey Soup

Loaded Baked Potato Soup

Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika

Pasta Fagiola

Meatball Stew

Simplest Chicken and Dumplings

French Onion Soup

Cream Cheese Chicken Chili

Cheesy Vegetable Chowder

So Easy Coq au Vin

Sugar-Spiced Pork with Squash and Potatoes

Pasta with Eggplant Sauce

Pesto Chicken Sandwiches

Meatball Sandwiches

Chunky Pot Roast-Portobello Soup

Creamy Tortellini Soup

Chicken Fajitas 

Stuffed Green Pepper Soup

Spinach Lasagna 

Cabbage Rolls

BBQ Chicken

Pizza Stew and Biscuits 

German Potato Soup

Creamed Chicken and Corn Soup

Pot Roast Stew

Stuffed Bell Peppers

Fall Harvest Chowder

Chicken Cacciatore 

Beef Tenderloin

Tomato Basil Ravioli Soup

Apple Cider Pork Roast

Goulash

Creamy Italian Chicken and Rice

Apple Sage Pork Tenderloin 

Desserts and Sweet Treats

Gingerbread Pudding Cake

Pumpkin Pudding

Chocolate Lava Cake

Rocky Road Cake

Apple Dumplings

Turtle Monkey Bread

Rice Pudding

Almond Bark

Cinnamon Fudge

Pecan Pie Cobbler

Pumpkin Angel Food Cake with Caramel Sauce

Apple and Date Crunch

Tequila Pears

Candied Almonds

Chocolate Peanut Butter Cake

Spiced Applesauce

Beverages

Peppermint Hot Chocolate

Chocolate Coffee

Vanilla Crème Brulee Latte

Caramel Apple Spice

Pumpkin Chai Tea

Autumn Brew

Spiced Pomegranate Tea

Hot Mint Malt 

Buttered Apple Cider

Snow White Cocoa

Pumpkin Latte

Hot Cranberry Apple Punch

Aztec Hot Chocolate

Bourbon Citrus Sipper

Horchata Latte

Chamomile Toddies

Breakfasts

Spinach and Cheese Frittata 

Peanut Butter Banana Oatmeal

Hot Cocoa Oatmeal

Cheesy Breakfast Souffle 

Breakfast Casserole

German Pancakes

Sausage White Gravy

Cheesy Hash Browns

Cream of Wheat

Egg and Broccoli Casserole

Eggnog Cranberry Steel-Cut Oatmeal

Ham and Egg Casserole 

Pumpkin Oatmeal

Pumpkin Bread

Cinnamon Rolls

French Toast

Part of Nature by Stuart McMillen

vegans make peace with honey

no shut up do it

The feminine urge to say “have you no compassion for my poor nerves” every time something goes wrong with my life

Truth. He was the only one without an agenda. Just a bro.

🧡🍁New England apple cider cake recipe🍁🧡

INGREDIENTS

For the Cake

1 cup apple cider

2 cups Granny Smith apples (3 large or 4 small apples)

1 whole lemon

¼ cup softened butter (4 tablespoons or half a stick)

1 cup granulated sugar

2 eggs

2 cups flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup heavy cream

Enough vegetable shortening to grease a 9×9-inch baking pan

1 teaspoon cinnamon

3 tablespoons granulated sugar

For the Glaze

1 cup apple cider

1 cup confectioners’ sugar

1–2 tablespoons heavy cream or milk

Vanilla Ice Cream, optional for serving

INSTRUCTIONS

Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.

Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them from turning brown.

Preheat oven to 350 degrees

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.

With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.

In a medium bowl, sift flour, baking powder, baking soda and salt.

Measure out cream and add cooled reduced cider to cream.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well combined. Scrape sides and mix until smooth.

Grease a 9X9 square pan liberally with vegetable shortening and pour in the batter.

Arrange the apples, outer edges up into the top of the batter.

In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.

While the cake is baking, make the glaze.

Place the second cup of apple cider on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.

Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.

Drizzle the glaze over each portion letting it run down the sides and serve.

Serve with vanilla ice cream if desired

this from the guy who wrote the sting pain index, a scale he constructed after letting himself be stung by insects