Autumn recipes
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Creamy Sweet Potato Miso Soup with Toasted Pumpkin Seeds
Sweet potato, mellow white miso and crunchy toasted pumpkin seeds come together in a comforting bowl for crisp autumn days.
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Creamy White Beans with Roasted Squash and Sage
Roasted squash joins creamy white beans, garlic and sage in this cozy skillet dinner. Toasted pumpkin seeds (affiliate link) add crunch, and crusty bread is a welcome side. Serves 3 · Prep: about 15 minutes · Cook: about 30 minutes · Total: about 45 minutes Affiliate link Amazon Basics digital kitchen scale for weighing ingredients.…
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Homemade Apple Donut Muffins: Fluffy, Sweet, and Simple
Indulge in homemade Apple Donut Muffins with juicy apples, warm cinnamon, and sweet sugar. Easy recipe for a scrumptious treat!
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A Perfect Blend of Spices and Spirits: Chai Latte Martini Recipe
This Chai Latte Martini recipe combines the bold and spicy flavors of chai tea with the creaminess of a latte and the kick of a martini.
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Vegan Cinnamon Roll Muffins: A Twist on a Classic Favorite
Who doesn’t love cinnamon rolls? They are a classic breakfast treat that everyone enjoys. But what if you could have that same delicious cinnamon flavor in a convenient and easy-to-make muffin form?
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Finnish-Style Fish Pie in Rye Crust
A sturdy rye crust encloses fish and thinly sliced pork in this slow-baked pie. The recipe includes the dough and clear guidance for sealing and checking the filling.
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Salvadoran-Style Cheese Pupusas
Soft masa dough encloses a melting cheese filling in these homemade pupusas. Damp hands and a short dough rest make shaping easier.
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Traditional Finnish Karelian Pasties Recipe: How to Make Savory Rye Crust Pies at Home
Karelian pasties, also known as Karelian pies or Karjalanpiirakka, are a traditional Finnish dish that have been enjoyed for centuries. These savory pastries are made with a rye crust and filled with a variety of fillings such as rice, mashed potatoes, or even fish. In this article, we will introduce you to the history and…
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Vegan and Gluten-Free Mushroom Risotto
Brown the mushrooms separately, then add warm broth gradually for a creamy risotto with distinct rice grains. Serve while it is still loose and flowing.