f0o0od:

Italian Mushroom and Sausage Stuffed Manicotti 

This looks heavenly right now…or maybe it’s because I’m hungry o_o

This is such a win, two in one! :D 

thecakebar:

Brownie Stuffed Cookies!

• 1 package brownie mix
• 1 cup butter, room temperature
• 1 1/2 cups packed light brown sugar
• 2 large eggs, plus 1 egg yolk
• 1 tablespoon vanilla
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 oz. bag miniature semi-sweet chocolate chips

Recipe continues here!

Need more help? Contact me @thecakebar I love to help!

(via sweetsromancepatisserie)

If only I could go out in the mornings and walk down the street to get this…

(via mezmerizing)

I’m craving these :(

(via sweetsromancepatisserie)

igotmysweet-tooth:

Mascarpone Meringue Cake

(via pink-tulips-and-a-hyacinth-deac)

foodnetworkdreams:

Caramel Apple Layer Cake with Apple Cider Frosting

Find the recipe here.

omg, so many fall recipes to try out!!

(via )

alwaysloveextravagantly:

This is what my dining room will look like. Seriously. When I have dinner parties, I’ll keep the desserts in an armoir. 

Ditto. 

(Source: , via alwaysloveextravagantly-deactiv)

musicalmolls:

Fall Desserts.

Which one to make for Thanksgiving?!

(Source: hiddlestonss)

Ernestine Ulmer (via mysecretrecipebook)

I totally do this. 

notoriouscupcakes:

mario cake and cupcakes

bakeddd:

coconut nutella cupcakes

• click here for recipe

cheesehole:

This is so cool…

(Source: mind-tornado)

recipecardbox:

Butterscotch Blondie Cupcakes

Source - http://bakemeblush.blogspot.com/2011/09/breathe-in-butterscotch.html

(Adapted from Martha Stewart Cupcakes)
Yield: 12 to 15 cupcakes
Print This Recipe


Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butterscotch chips


Directions

1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.

Another one on my list to make!

oreos!!

(Source: xfightoffyourdemons)

omnomnomnom….

(Source: chatzneon)