Welcome the Fall season with this {FREE} Hello, autumn printable (8x10) #free #printable #fall #autumn
Can you believe Autumn is staring us in the face?! I can't believe we're already a week into September! Summer flew by ... and it looks like Fall is on it's way in and out as well! Before we know it we'll be sharing Christmas stuff!
But, let's hold our horses .... I'm not ready for that yet - and I'm sure you aren't either! :)
It's been awhile since I have shared any printables - and I wanted to update one of my picture frames in my own home with a seasonal printable. I love the simplicity of this printable and the colorful polka dots are fun without being too dramatic.
Personally, I would recommend downloading the printable you like (or all three!) and sending it to a place like Staples to print. It saves your printer ink, and the qaulity is sooooo good! I send all of my stuff to Staples (I truly do love Staples and I am in no way sponsored by them!) Usually, it's less than a dollar a page for them to print!
As a reminder, these printable are for your own personal use only. Please do not claim the image as your own, re-sell or redistribute it. Feel free to pin or share this blog post - so others may download or print their own "hello, autumn" printable! :)
Enjoy!
Click HERE for the green version
Click HERE for the orange version
Click HERE for the red-orange version
Other Posts You May Enjoy:
{FREE} Trick or Treat printable
{FREE} Fall Bucket List printable
I hope you enjoy! Shared at thesefun parties!
Don't forget to share and comment ♥ Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
36
Saturday, September 6, 2014
Friday, September 5, 2014
Pumpkin Layer Cheesecake
Hey, my #LoveBakesGoodCakesPeeps! It MUST be the first Friday of the month, as Jamie has so graciously allowed me to take over for the day! It's me, Kim - from Soliloquy Of Food & Such (shameless plug #1).
Today I am sharing my Pumpkin Layer Cheesecake. With a thicker graham cracker crust, and a layer of pumpkin-laced cream cheese batter atop, this will surely please the cheesecake lovers in your world.
I hope you enjoy! Shared at thesefun parties!
Don't forget to share and comment ♥ Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
Today I am sharing my Pumpkin Layer Cheesecake. With a thicker graham cracker crust, and a layer of pumpkin-laced cream cheese batter atop, this will surely please the cheesecake lovers in your world.
Needless to say, I had to slice into it - prematurely, before it was chilled thoroughly - for Sean to "taste-test".....just like in my potato salad post (shameless plug #2).
Plan on chilling this overnight, or at least 5 hours, for it to completely set up and chill sufficiently. Also, plan on making 2, one for Sean to prematurely taste-test, and one for you to serve.....unscathed, whole, and complete.....no Pac-Man pieces missing.
Pumpkin Layer Cheesecake
For The Crust:
1 1/2 sticks of butter, melted
2 sleeves of graham crackers, crushed (about 2 1/4 cups)
For The Cheesecake:
3 8-oz blocks of cream cheese
1 14-oz can sweetened condensed milk
2 eggs
2 tsp vanilla extract
1/2 cup pumpkin puree
3/4 tsp cinnamon
Preheat oven to 350 degrees and line a 9" springform pan with buttered parchment paper.
Combine butter and gram cracker crumbs, press into the bottom of the pan, slightly working the crumbs up the side a bit. Set aside.
With a mixer, beat cream cheese and sweetened condensed milk until smooth and lump-free (about 3-4 minutes on low), add eggs and vanilla and mix for another 30-45 seconds - until eggs are fully incorporated. Reserve 1 cup of the batter for the top layer, pour the remaining batter over the prepared graham cracker crust. Spread the batter out evenly with a spatula. Combine the reserved batter with the pumpkin puree and cinnamon. Gently pour the pumpkin layer atop in a circle evenly distribute the top layer - carefully spread out the pumpkin to cover the top.
Bake for 45-50 minutes, turning the pan 180ยบ at about the 23 minute mark. The cheesecake will still have a little giggle to it, yet be firm on top when finished.
On a baker's rack, cool in the pan for 30 minutes, loosen the sides of the cake with a knife and remove ring of the pan, continue to cool at room temperature for an additional 30 minutes. Chill for at least 5 hours before serving.
(shameless plug #3) Kim can be found on Soliloquy Of Food & Such, or referring to herself in the third-person on:
Labels:
Cheese,
Cheesecake,
Contributor post,
Dessert,
Pumpkin
Thursday, September 4, 2014
Freedom Fridays with All My Bloggy Friends #44
Welcome to Freedom Fridays with All My Bloggy Friends! I'm so glad you stopped by! This is an anything goes, no rules party! Link up your recipes, projects, crafts, printables ... and yes, you can even link up your giveaways!
If you don't already like us on Facebook, I would love for you to follow us - you can even do it right here:
Love Bakes Good Cakes has teamed up with My Turn for us to bring you the best "no rules" party around! We try to promote as many links as we can on social media - to bring more exposure to all of your projects!
Let's check out this week's features:
You can also follow our Pinterest board - Links We Love
If you were featured or if you would like a party button, be sure to grab a button!
Let's Party!
Disclaimer: By submitting a link to this party, you are allowing authorization for your projects to be shared and/or featured on social media and our blogs. All features will be linked directly back to the original site. Any links shared will link back to the party and your corresponding number in the party.
Wednesday, September 3, 2014
Mexican Chocolate Churros with Dipping Sauce and a GIVEAWAY! #LatinTouchCGC
Mexican Chocolate Churros with Dipping Sauce - a simple and delicious Mexican treat that gets a flavor boost from Coffee-mate Abuelita® Mexican Chocolate creamer! #LatinTouchCGC #ad
Mexican Chocolate Churros with Dipping Sauce
Printable recipe
Yield: varies, about 18-24 churros
For the churros:
1 cup Coffee-mate Abuelita® Mexican Chocolate liquid coffee creamer
1 tbsp. butter
½ tsp. salt
1¼ cup all-purpose flour
2 eggs
½ cup sugar
2 tsp. cinnamon
Oil, for frying
For the dipping sauce:
2 Abuelita® Mexican Chocolate Drink tablets, chopped
½ cup heavy cream
In a deep skillet or fryer, heat oil to 375°F.
Meanwhile, in a medium saucepan, bring the creamer, butter and salt just to a boil. Remove from the heat and stir in flour until the mixture forms a ball. Place the flour mixture in a mixing bowl and beat on low speed with an electric mixer for 3 minutes. Increase mixer speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and set dough aside.
In a separate container, mix the sugar and cinnamon. Set aside.
For the dipping sauce: Bring a double-broiler to a simmer over medium heat. Melt the Mexican Chocolate Drink tablets in the top of the double-broiler. Remove from the heat and add the heavy cream, stirring with a wooden spoon until smooth.
Spoon the flour mixture into a pastry bag fitted with a star-shaped tip. Carefully pipe the batter into 6-inch strip in the hot oil. Do not overcrowd the fryer. Cook for 4-7 minutes, turning once, or until the churros are lightly browned on both sides and cooked through. Remove with a metal slotted spoon to a paper towel-lined plate.
While the churros are still warm gently toss in the cinnamon-sugar mixture to coat. Serve with the dipping sauce.
Thanks to my friends at Coffee-mate, one lucky Love Bakes Good Cakes reader will have the opportunity to win a custom designed coffee mug by Kathy Cano-Murillo of Crafty Chica (actual design may vary from any images shown), coasters and 2 full-value Coffee-mate product coupons ($31 ARV).
Labels:
Chocolate,
Cinco de Mayo,
Cinnamon,
Coffee,
Dessert,
Easy,
Economical,
Kid-Friendly,
Mexican,
Recipes,
Southwest,
Sponsored Post,
Sweets,
Tex-Mex
Tuesday, September 2, 2014
Mediterranean Tuna Salad
With back to school, life can get hectic - especially dinnertime! This Mediterranean Tuna Salad is a great, healthy way to have dinner on the table in no time! It's great stuffed in pita bread for lunch, too! #BumbleBeeB2S #CleverGirls #ad
Mediterranean Tuna Salad
Yield: 4 servings
2 pouches (5 oz. each) Bumble Bee® Premium Albacore Tuna in Water Pouch, drained
1 can (15 oz.) cannellini beans, drained and rinsed
10-12 grape tomatoes, quartered
2 green onions, thinly sliced
1 tsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. olive oil
½ tsp. dried dill
Salt and pepper, to taste
1 tsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. olive oil
½ tsp. dried dill
Salt and pepper, to taste
Romaine lettuce, chopped (optional)
Pita bread (optional)
In a medium bowl, combine the Dijon mustard, lemon juice, olive oil and dill. Add the tuna, beans, tomatoes and green onions. Add salt and pepper to taste, if desired. Gently stir to combine. Serve atop chopped Romaine lettuce or inside of Pita bread. Refrigerate any leftovers.
In a medium bowl, combine the Dijon mustard, lemon juice, olive oil and dill. Add the tuna, beans, tomatoes and green onions. Add salt and pepper to taste, if desired. Gently stir to combine. Serve atop chopped Romaine lettuce or inside of Pita bread. Refrigerate any leftovers.
Labels:
30 minutes or less,
Beans,
Dinner,
Easy,
Economical,
Healthy,
Lunch,
Recipes,
Salad,
Sponsored Post,
Tomatoes,
Tuna
Monday, September 1, 2014
Pumpkin Donuts with Nutella Glaze
These Pumpkin Donuts with Nutella Glaze are an easy and delicious way to welcome Fall! Baked, not fried! :) #pumpkin #nutella #donuts
I am the point in the year where I am still loving everything Summer, but I am ready for Fall. The fact that it is still over 100°F here in Phoenix might have something to do with my indecisiveness. The weather says Summer, but the calendar says Fall.
While I love the weather during Spring and Summer, my favorite season to eat is Fall! That's when all of the goodies come out! Pumpkin and apple everything ... soups with homemade breads ... cookies and pies! I mean, what's not to love?!
Although I may not entirely know what season I'm in, I do know that I love me some pumpkin recipes! I'll make any excuse to use it! Since we're officially into September now, I wanted to share these Pumpkin Donuts with Nutella Glaze. My kiddos loved them and I hope you do too! :)
Today, you can find me over at Motherhood on a Dime with this easy and delicious Pumpkin Donuts with Nutella Glaze recipe! See y'all over there!
Other Posts You May Enjoy:
Soft Pumpkin Cookies with Pumpkin Browned Butter Frosting
Pumpkin Oatmeal Chocolate Chip Cookies
I hope you enjoy! Shared at thesefun parties!
Don't forget to share and comment ♥ Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved
Today, you can find me over at Motherhood on a Dime with this easy and delicious Pumpkin Donuts with Nutella Glaze recipe! See y'all over there!
Labels:
Autumn/Fall,
Donuts,
Doughnuts,
Easy,
Kid-Friendly,
Nutella,
Pumpkin,
Recipes
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