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This lovely citrus glaze recipe should be used when making the delicious Triple-Citrus Cupcakes. The recipe was adapted from "Martha Stewart's Cupcakes."
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Let the vodka-tonic seep through the cotton candy when you drink the shot. You won't be disappointed.
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This recipe for pumpkin and pecan pancakes has the warm spices of cinnamon, nutmeg, ginger, and cloves for a cozy breakfast on a chilly autumn morning.
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Get Pumpkin Roulade with Ginger Buttercream Recipe from Food Network
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Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
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This is a great way to use up day-old bread.
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Rich and creamy pumpkin flan gets a makeover by substituting low-fat milk and half-and-half for the cream.
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Canned pumpkin and butterscotch chips provide an interesting taste combination in this recipe for mini muffins.
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Mini cupcake-sized pumpkin cheesecakes are crowd-pleasing, kid-friendly, and are sure to be a hit.
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.