The Latest

craftersama:

Early Morning Light by simonbullimages
Oct 4, 2014 / 9 notes

craftersama:

Early Morning Light by simonbullimages

allthingseurope:

Kasteel van Horst, Belgium (by CGilles7)
Oct 4, 2014 / 1,226 notes

allthingseurope:

Kasteel van Horst, Belgium (by CGilles7)

fullcravings:

Brioche Pumpkin French Toast
Oct 4, 2014 / 450 notes
benrogerswpg:

Lightening Swirl, Hurley, England, Nature http://bit.ly/1rVcPL6
Oct 4, 2014 / 17 notes

benrogerswpg:

Lightening Swirl, Hurley, England, Nature http://bit.ly/1rVcPL6

Oct 4, 2014 / 734 notes
nom-food:

Crispy peanut butter cup brownies
Oct 4, 2014 / 464 notes
cake-stuff:

Sweets & noms & desserts. Get inspired (or just hungry)! http://cake-stuff.tumblr.com/
Oct 4, 2014 / 78 notes

cake-stuff:

Sweets & noms & desserts. Get inspired (or just hungry)! http://cake-stuff.tumblr.com/

sovietpropaganda:

IT’S THAT TIME OF YEAR YO
Oct 4, 2014 / 1,651 notes

sovietpropaganda:

IT’S THAT TIME OF YEAR YO

mdunckleyphotography:

My Mum made these delicious little Pumpkin Tarts for Thanksgiving. Seriously good when warmed up with a scoop of vanilla ice cream on top and sprinkled with some spices. 
Nikon D7000_Nikon 35mm f/1.8G_ISO100_f/4.0_1/125s
All Rights Reserved © Mike Dunckley_2011
Oct 4, 2014 / 4 notes

mdunckleyphotography:

My Mum made these delicious little Pumpkin Tarts for Thanksgiving. Seriously good when warmed up with a scoop of vanilla ice cream on top and sprinkled with some spices. 

Nikon D7000_Nikon 35mm f/1.8G_ISO100_f/4.0_1/125s

All Rights Reserved © Mike Dunckley_2011

Oct 4, 2014 / 147 notes
theantidote:

MINI PUMPKIN PIES
yields 6
Crust:
8 tbsp. cold unsalted butter (cut into smaller pieces)1 1/3 cups all-purpose flour1 tbsp. sugar1/4 tsp. salt4 tbsp. ice water
In a food processor, combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.
Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.
Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.
Transfer the dough to a work surface and shape it into a 6-inch disk.  Wrap it in plastic and chill for at least 1 hour.
Filling:
1 (15 oz.) can pumpkin puree3 large eggs3/4 cup firmly packed brown sugar (dark or light)1 cup evaporated milk2 tbsp. unsalted butter, melted1 tsp. vanilla extract1 tsp. ground cinnamon1/2 tsp ground ginger1/4 tsp. ground nutmeg1/4 tsp. salt
Preheat the oven to 350 degrees F.
If you’re using 6 mini cocottes or ramekins, cut your dough into 6 equal pieces and roll them out into circles.  Line your cocottes with the dough circles and trim & press with a fork to finish the edges.
If you’re using a regular 9-inch pie dish, roll out the dough into 1 large circle and line your dish, trimming to finish the edges.  For 1 large pie, you’ll need to partially pre-bake the crust.  To pre-bake, raise your oven temperature to 400 degrees F.  Line your pie crust with heavy duty tin foil and fill it with uncooked rice or beans to weigh it down and prevent bubbles from forming during the bake.  Place it in the oven, and bake for about 20 minutes until the edges are lightly browned.  Set the pie dish on a wire rack to cool before adding your filling.  Lower the oven temperature back to 350 degrees F.
In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk.  Whisk until smooth.
Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended.  Pour the filling into your crust(s).
Bake until the filling is set, 50-55 minutes (same bake time for individual pies & 1 large pie).  The center should jiggle slightly when the pan is given a gentle shake.
Transfer to a wire rack and let cool completely.
Vanilla Bean Whipped Cream:
1 cup heavy whipping cream2 tbsp. confectioners’ sugar1 tsp. vanilla bean paste (or vanilla extract)
In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.
Beat with the whisk attachment on medium-high speed until medium peaks form.  Medium peaks are just able to hold their shape, but are still soft.
Drop a dollop of cream on each individual pie, or on each slice as you’re serving.
Oct 4, 2014 / 73 notes

theantidote:

MINI PUMPKIN PIES

yields 6

Crust:

8 tbsp. cold unsalted butter (cut into smaller pieces)
1 1/3 cups all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
4 tbsp. ice water

In a food processor, combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.

Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.

Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.

Transfer the dough to a work surface and shape it into a 6-inch disk.  Wrap it in plastic and chill for at least 1 hour.

Filling:

1 (15 oz.) can pumpkin puree
3 large eggs
3/4 cup firmly packed brown sugar (dark or light)
1 cup evaporated milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt

Preheat the oven to 350 degrees F.

If you’re using 6 mini cocottes or ramekins, cut your dough into 6 equal pieces and roll them out into circles.  Line your cocottes with the dough circles and trim & press with a fork to finish the edges.

If you’re using a regular 9-inch pie dish, roll out the dough into 1 large circle and line your dish, trimming to finish the edges.  For 1 large pie, you’ll need to partially pre-bake the crust.  To pre-bake, raise your oven temperature to 400 degrees F.  Line your pie crust with heavy duty tin foil and fill it with uncooked rice or beans to weigh it down and prevent bubbles from forming during the bake.  Place it in the oven, and bake for about 20 minutes until the edges are lightly browned.  Set the pie dish on a wire rack to cool before adding your filling.  Lower the oven temperature back to 350 degrees F.

In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk.  Whisk until smooth.

Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended.  Pour the filling into your crust(s).

Bake until the filling is set, 50-55 minutes (same bake time for individual pies & 1 large pie).  The center should jiggle slightly when the pan is given a gentle shake.

Transfer to a wire rack and let cool completely.

Vanilla Bean Whipped Cream:

1 cup heavy whipping cream
2 tbsp. confectioners’ sugar
1 tsp. vanilla bean paste (or vanilla extract)

In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.

Beat with the whisk attachment on medium-high speed until medium peaks form.  Medium peaks are just able to hold their shape, but are still soft.

Drop a dollop of cream on each individual pie, or on each slice as you’re serving.

august-butch:

mmmmmmmm
Oct 4, 2014 / 59 notes

august-butch:

mmmmmmmm

Oct 4, 2014 / 7 notes
foodffs:

How To Make Pumpkin Pie Spice

Really nice recipes. Every hour.
Oct 4, 2014 / 1,572 notes
spacettf:

Cave Nebula by turner_andi on Flickr.
Oct 4, 2014 / 93 notes