Buttered Pecan Biscuits

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Crisp Hash Breakfast Skillet-- i love anything with Gouda in it, plus I have leftover potatoes and bacon that need to be used.

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Tweet Pin It Are you a Nutella lover? I know there are tons of you out there who can’t resist Nutella. But have you ever had a Nutella cupcake? If you love Nutella, you are going to LOVE this! And it’s so simple to make. I promise. I give you Nutella Swirl Cupcakes:     … [Read More…]

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Like at disneyland! Whipped Pineapple Smoothie: only 3 ingredients (frozen pineapple chunks, almond milk, honey)

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Nutella S'more Churro Quesadillas

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CORN, TWO WAYS: MAPLE BACON POLENTA + MEXICAN CORN SALAD

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Chilli chai hot chocolate with roasted hazelnut milk

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Cantaloupe frozen dessert

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Moist Yellow Cake Recipe with Buttercream frosting

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Ever tried cracker #IceCreamSandwiches?

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homemade morning buns from Tartine Bakery recipee

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Breakfast and Brunch Cocktails

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Cherry and pistachio no bake cheesecake

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Fig Pistachio Cake with Orange Cream Frosting

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Peanut Butter & Strawberry Jelly French Toast Bake

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PEANUT BUTTER BANANA PANCAKES

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Best Homemade Cranberry Sauce #cranberries #asweetpeachef #thanksgiving

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A properly-rimmed cocktail glass is more than just pretty—it's part of the flavor experience. Learn how to do it like the pros.

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Thai Tea Semifreddo

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fig and bourbon summer smash

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For the pesto: * 1/3 cup olive oil * 1/2 cup green olives, coarsely chopped * 1 cup fresh Italian parsley or basil, coarsely chopped (I used basil) * 1/2 cup fresh oregano, coarsely chopped * 1/2 cup fresh thyme, coarsely chopped * Mix olives and fresh herbs in a medium-sized bowl. Stir in olive oil and season with salt and pepper. Mix until homogenous. Set aside. For the polenta: * 2 cups polenta * 8 cups water (depending on how thick you like your polenta) * 1/2 cup hard cheese, shredded (Parmesan or Grueyere are both great for this) * 3/4 teaspoon salt * Heat water in a large pot, when boiling, slowly pour in polenta. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Take pot off flame and stir in shredded cheese and salt. Season with salt and pepper. Cover and set aside until plating. For the poached eggs: * 4 eggs * 1 teaspoon lightly-colored vinegar (any type will do, just not balsamic as it will color the eggs) * salt * Crack eggs into a small bowl, set aside. Heat another medium-sized pot with water, adding a sprinkle of salt and teaspoon of vinegar to water. When water is at a boil, slip the four eggs into the water bath, swirling with a spoon to help eggs form into solid shapes. Cook for about four minutes for a slightly runny center. How to assemble the dish: * ladle about 1 1/2 cups of the polenta into a large bowl, add an egg to each bowl, garnish with the olive-herb pesto. Serve with extra olive oil and lots of salt and pepper. Recipe from The Kitchn

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Blackberry blood orange popsicles

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Cherry Blueberry Cheesecake

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Cotton Candy Donuts

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Tart Cherry Waffles

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the golden ladder

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Pratos e Travessas: Mojitos de nectarina e segurelha # Nectarine and savory mojitos | Food, photography and stories

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Chocolate Souffle Cake

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