Bloomin' Pizza Bread

This is a quick, easy dinner for those busy weeknights that we all have. Pepperoni and cheese are stuffed inside a loaf of sourdough and baked until melty and delicious. So good and so simple!!!

Bloomin' Pizza Bread
Recipe from The Girl Who Ate Everything

1 unsliced round loaf sourdough bread 12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

TWD: Buttermilk Biscuits

You can't go wrong with a fluffy buttermilk biscuit and these didn't disappoint! Super fluffy and super delicious!

Thanks to Jennifer of Cooking for Comfort for hosting this week. The recipe can be found at her blog.

Nutella Pretzel Bars

My favorite way to eat Nutella is to grab a jar, a bag of pretzels, and just dip away! :) That's why when I saw this recipe from Nutella Pretzel Bars I knew it was a no-brainer... I would definitely be making these! They were so yummy!!!!


Nutella Pretzel Bars
Recipe from Dula Notes

8 T. (1 stick) unsalted butter, melted, plus more for greasing the pan
1/2 C. packed brown sugar
1/4 C. granulated sugar
1/2 C. Nutella (or other hazelnut spread)
1 large egg
1/2 t. vanilla
1 c. flour (spooned and leveled)
1 t. kosher salt
1 C. crushed pretzels (break into smallish pieces, but not too small)


1. Preheat oven to 350 degrees. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving a 2″ overhang on both edges. Butter parchment.


2. In a large bowl, whisk butter, sugars and Nutella until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 C. of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining 1/2 C. of crushed pretzels.


3. Bake until top is golden brown and a toothpick inserted in the center comes out clean, 20-30 min. Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into 16 squares. Store in an airtight container at room temperature for up to 2 days.

Pumpkin Donuts with Buttermilk Glaze

These definitely aren't an every day breakfast and they are in no way good for you. I will say they are worth every little guilty thought though! These are old fashioned fried donuts and are AMAZING! I've made baked donuts before and they are great, too, but go all out for these. You will not be disappointed!!!!

Enjoy!

Pumpkin Donuts with Buttermilk Glaze
Recipe from Babble

Donuts

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
Canola oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensley while frying). Cut with a donut cutter.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

Buttermilk Glaze

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth.

Pumpkin Chili & Pumpkin Cornbread

While I prefer to use pumpkin in sweet recipes, savory pumpkin dishes are also fantastic! I made this pumpkin chili and pumpkin cornbread the other night and it was an amazing dinner! The chili was easy since I cooked it in the crockpot and while the pumpkin was subtle the overall flavor was yummy! The cornbread was sweet and pumpkiny and SOOOOOO good! It was a great fall meal!

Enjoy!

Pumpkin Chili
Recipe from In Erika's Kitchen

3 lbs ground beef
1 large onion, diced
2 red bell peppers, diced
4 cloves garlic, chopped
2 cups pumpkin puree
1 6-ounce can tomato paste
3 cans pinto beans, rinsed and drained
4 Tbsp chili powder
1/2 tsp ground chipotle powder (optional)
1 tsp ground cumin
1/2 tsp ground cinnamon
2 tsp salt, or to taste

In a large skillet, brown the ground beef until no pink remains, breaking up the meat with a wooden spoon. Add the onion and bell peppers and saute another 4-5 minutes. Add the garlic and stir briefly.

Put the beef mixture into the slow cooker along with the pumpkin puree, tomato paste, beans, spices and salt; stir to combine. Cook on low 8 hours or on high 4 hours.

Pumpkin Cornbread
Recipe from Sugar Cooking

1 cup flour
1 Tbsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin purée
1/4 cup vegetable oil
1/4 cup milk
1 Tbsp honey

Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and honey.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake for 25-30 minutes or until a knife inserted in the center comes out clean.