#Chocolate Creme Pie Topped Doughnut
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bluepoodle7 ¡ 6 months ago
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#KrispyKreme #KrispyKremeDollyPartonFilledDoughnutCollection #PeachyKeenCobblerDoughnut #BananaPuddinPie#FilledDoughnut #ToppedDoughnut #DollyDazzlerStrawberryToppedDoughnut #ChocolateCremePieToppedDoughnut#DoughnutReview
This is part 11 of the Krispy Kreme Dolly Parton filled and topped doughnut collection.
These are the rest of images of the doughnuts.
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officialtoa ¡ 4 years ago
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BOOTH 10: THE ROSE GARDEN TAVERN
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The Rose Garden Tavern is set up at Booth 10 this year, offering a wonderful selection of food and drinks! The Garden offers catering, is catering the Wonderlight Ball, and has tavern nights out in Redridge on a regular basis.
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FULL MENU
Alcohol
~ 5 silver per serving ~
Knight’s Honor - A very strong mix of ale and mead, served with a grilled kabob of strawberries, oranges, and watermelon. 
Dragon’s Breath - A very hard rum served on fire. 
Gadgetzan Whiskey - A very hard whiskey. “One sip and you live forever. Two sips and you go blind. Three sips and you expire on the spot.” 
Marygold - A typical hard ale infused with marigold and honey. 
Strawberry Lemon Blast - A mix of strawberry wine, lemon juice, and gin. 
Night Watch Stout - A stout beer using roasted barley from Duskwood. 
Redridge Copper Ale - A red ale stronger than the average beer. 
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Teas and Coffee
~ 2 silver per serving ~
Sands of Tanaris - A hot tea with vanilla and cinnamon. 
Amberpine Chai - A hot tea with cinnamon, cardamom, and ginger. 
Duskwood Fog - A hot tea with earl gray, milk, and vanilla. 
Stormsong Buzz - A hot tea with honey and chamomile. 
Mandiel - A hot coffee mixed with milk and vanilla, topped with powdered cinnamon. 
Lion's Majesty - A hot coffee mixed with milk, chocolate, brown sugar, cinnamon, vanilla, and orange. 
Northshire's Strength - A hot, hard black coffee mixed with sweetened condensed milk and one egg yolk. 
The Redridge Special - A hot coffee, blackrock roasted beans pressed with filtered Lake Everstill water, topped with a small hint of cinnamon. 
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Appetizers
~ 10 silver per serving ~
Arathi Feta Dip - Ten slices of bread served with a creamy, cheesy dip made up of olives, tomatoes, artichokes and garlic cloves, seasoned with salt and pepper
Half Hill Pepper Poppers - Five large peppers cut in half and filled with cream cheese, seasoned with cilantro, onions, garlic and sea salt, and topped with melted cheese. 
Highland Stuffed Tomatoes - Five large tomatoes stuffed with artichokes, olives and feta, seasoned with quinoa, oil of olives, salt and pepper.
Kun Lai Lettuce Wraps - Two lettuce wraps made up of cabbage, carrots, radishes, onions, sesame seeds, thin noodles, and a mixture of Pandaren oils and sauces. 
Murloc Sticks - Five murloc sticks breaded and baked, seasoned with paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, canola oil, and topped with a sauce of your choosing. 
North Sea Crab Swiss Melts - Four thick slices of bread topped with cooked crab and cream cheese, seasoned with salt, pepper, garlic, parsley, and layered with melted white cheese. 
Polymorph Puffs - Five lamb sausage links wrapped in delicious homemade dough, seasoned with salt, pepper, and ginger. 
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Entrees
~ 20 silver per serving ~
Crocolisk Stew - Crocolisk stew served with potatoes, carrots, celery, corn, peas, green beans, tomatoes, parsley, salt, pepper, onions, and garlic
Devilsaur Delight - A stirfry of sliced devilsaur strips with cubed potatoes, onions, corn, peas, green beans, and broccoli, seasoned with salt, pepper, and garlic. 
Jade Forest Fried Rice - Brown rice mixed with eggs, white onion, carrots, peas, asparagus, broccoli, cabbage, pepper, spinach, and kale, seasoned with ginger and garlic, and topped with a mixture of Pandaren sauces and oils.
Krasarang Curry with Vegetables - White rice served with onion, garlic cloves, red, orange, and yellow peppers, carrots, and kale, seasoned with salt and mixed with lime juice, coconut milk, and a mixture of Pandaren sauces and oils. Topped with basil. 
North Sea Spicy Crab Pasta - Cooked crab bites served in buttered pasta, seasoned with red pepper, garlic, salt, and pepper, topped with a thick tomato sauce. 
Westfall Chicken Pie - A large golden brown pie served with chicken, mushrooms, potatoes, carrots, salt, pepper, and filled with a vegetable soup.
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Desserts
~ 15 silver per serving ~
Azeroth's Heart - A white cake cupcake with green and blue icing swirling around an orange bud, filled with a blueberry and strawberry creme mixture.
Dun Mor-Doughnuts - Two doughnuts glazed with vanilla. Topped with chocolate, caramel, or hazelnut sauce is optional.
Gnomeregan Bolts - Ten puffs filled with chocolate, hazelnut, and cream cheese, topped with a light chocolate sauce and sugared powder.
In the Light, we are Bundt Cake - A personal sized vanilla bundt cake filled with a light and fluffy cream. Nicknamed “Twinkie!”
Molten Core Chocolate Lava Cake - A personal-sized chocolate cake with molten chocolate within, topped with sugared powder. 
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Special Tournament Exclusive Treats:
~ 5 silver per cupcake ~
Tourney Cupcake: black and white marble cupcake with vanilla frosting with various designs on the icing ranging from the symbol for the argent crusade to cute animals made with various flavors. 
Argent Crusade symbol made with chocolate and lemon.
Carpball - A checkerboard carp made with orange and lemon.
Sparring - Crossed swords made from salted caramel.
Dueling - Strawberry axe and blueberry shield.
Jousting - Crossed lances drawn on with cinnamon sugar.
Hearthstone - Hearthstone symbol made of rock candy.
Racing - A horse on a checkered line made with combinations of chocolate and vanilla.
Sword in the Skull - A single fancy sword made from plastic impaled in a candy dragon skull.
Wonderlight - frosted with midnight blue icing and garnished with sparkling starlight sprinkles.
Pet Battles - garnished with cute rainbow animal sprinkles.
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dgennk ¡ 4 years ago
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Undertale: Saving Dreemurrs - Halloween
NOTICE: [I just wanted to write something and post it, to get back into writing. I’m working on an AU for Undertale, cause that’s captured my heart since January, and I just wanted to get my toe wet on something silly. Why Halloween? Cause I had some white Reese’s when I was thinking this up. Maybe I’ll rewrite it for Halloween this year? Anyway, thank you for reading, any constructive criticism would be helpful.]  Friday October 31st, Halloween. 
Within the Underground, this date held no special worth, just another day to live for the next. On the surface however, this date marked a special occasion. As the sun would set, children and adults alike would leave their homes, adorned in costumes for one goal. 
Sugar rush inducing, cavity spawning, sweet candy. 
Sour, bitter, tooth-rotting sweet. Candies and confections were prepared and bought for costumed humans of the night.
Today this tradition held strong, especially with the inclusion of monsters that once called the Underground their home.
This could be merrily seen within the Dreemurr abode, as its children returned from hours of trick-or-treating. Four children scrambled into HOME with pillow cases filled to bursting with sugary delights.
“Your outerwear, children!” their trailing guardian, Toriel, reminds as she shuts the door behind her. 
“Yes mom!” “Got it!” and “Yes, Ms. Toriel!” choired the children, closely followed with the shuffle of clothing. Scarves and jackets, tossed at the basket beside the second entryway, the act hardly slowed their rush.
With a skip into the foyer, Frisk kicks off his final boot and breaks for the right hall. “Last in trades free!”
“Huh?” Asriel gasps while MK lets out an indignant ‘Dood!’ Only for them to be left behind by the other human child.
Chara cackles, their foam forked tail wiping as they turned the corner.
The two boys scramble to give chase, neither willing to part with their treasured trove.
Toriel hummed as she hung her snaily shawl a step from the door. A light thud had her eyes flutter but the bleat that proceeded drew a knowing smile. “Perhaps,” she muses, “I should unveil it a tad earlier.” Her smile grew. 
“That wasn’t fair,” mumbled Asriel, sitting at the center circle mat, sack of candy buried in his lap. He rubbed his snout, slightly bruised from his fumble.
“Come on dude, don’t be sore,” Mk laughed beside him, his candy sack untied from his chest.  “Your mom’s dress was just too long!”
“I needed it for my costume!” proclaimed the prince fervently. He threw his arms around his bag and dug his face deep. It worked in tandem with his wide-brim green hat to obscure his downcast look. “And, it’s a robe, not a dress.” 
“But like,” MK began, a brow risen with a perplexed twist of the snout. “Could have made it shorter.”
“That,” chimed Chara with a playful smile, reclined on the far right bed. “Wouldn’t be authentic.”
A groan escaped the hidden boss monster. “Chara, please stop teasing.”
The jester’s smile grew. “Okay, Az.” Bells jingled with their chuckle. 
Frisk tapped his painted chin in thought, face turned up for the starry-blue ceiling. He hummed and nodded then headed for the down prince. “I change my mind,” he leans down, while reaching a blue hand into his right pocket.
“Hm? Frisk?” The prince peered up.
“Here,” The child placed a treat on Asriel’s bag. A blackish ball, about the size of a doughnut hole, with ovid sprinkles topped on its shell. It was inside a clear twist wrapper, no labels to be seen.
“Where did we get those?” Chara mumbled aloud, with a lean to peer over.
A small smile came over Asriel’s mostly shaded visage as he accepted the gift. “Thanks Frisk.” He opened the wrapping, it was hard and didn’t smell much like anything. He still appreciated it all the same. He slipped it between his teeth and took a small crunch to it.
His reaction was a bit of a surprise to the others watching. 
Chara paused to stare, wide-eyed. Their brother had taken to the candy well. No, that was an understatement. The boss monster moaned in delight, holding his cheeks as whatever piece of confectionery in his mouth seemed to overload his senses. She couldn’t help but twist her head at Frisk, only to stare, numb from his expression. His eyes gleamed scarlet in the shadow of his hair, a telling smile etched onto his face. “... Frisk?”
“Azz, dood,” MK calls, “WHAT is that?”
The boss monster only groaned before turning his head with a bob. “Oh,” he muttered lightly, his voice muffled somewhat. “It's greht, like moh’s pie, but,” he pauses to savor the taste on his tongue. “It's tahfy!”
“Eh?”
“Hey Asriel!” the rubber-clad Dreemurr smiled wider. “You can have more if you want!!” 
“Critical hit!” Chara grunted.
“You ghot more?!” Asriel bursts to his feet, his own candy forgotten to the floor. 
Hook. The thin smile on Frisk’s face had blossomed into a face-splitting grin. “Yeah, a dozen if you wanna trade!”
“Oh,” pauses Asriel, “Righht! Uhm… Do you have sohmethhing in mihnd?”
Line! “Well…” he draws it out before clicking his teeth. “How many of those big Reese's do you have?!”
DEVIL! Chara screams internally.
“Oh, those,” Asriel smiles brightly. “Papyrus and Undyne were giving out the really big stuff, they gave me 5. I think they were… jumbo?” he trailed, unsure and flustered. He hadn’t really read the packages at the time. He perked quick though, beaming. “You can have them! If you want?”
“Yes! Yeah!!” Frisk chirps while pulling a white bag from his candy sack. With palpable eagerness he presents it forward to the prince, only for both to stumble. A blur swooped between and snatched it, leaving the two at a loss!
Chara’s glower twinkled, standing high on the bed parallel to the other. “You sneak!” she accuses. “No one gave us these on our route! Where did you get them?”
Frisk’s brows pulled down with his angry expression. “You can’t take my trade candy! Give it back!”
“You had these since the start, didn’t you!?” Chara ignored Frisk’s demand and instead placed the bag behind their back, their other hand pointed at the miffed blue munchkin.
“N-No I didn’t!” protested Frisk.
“You’re a bad liar!” She giggled angrily in retort.
“Come on guys!” MK yawned at them. “Let’s just start eating candy already!”
Frisk whips his hand out to point at Chara, squinted eyes burning red hot, “Not until Chara lets me get my Jumbo Recess!”
“Your Jumbo Recess?!” Chara repeated with a haughty laugh. “You knew I was going to trade for them! I always trade with Asriel!”
Now the youngest Dreemur pulls back, arms crossed over their chestplate. “I didn’t forget! I got something for you too!” he ends in a huff.
“Wait, what?” blinked Chara.
“I was gonna trade for your Rice Krispie Treats with this!” he finds and reaches into his candy-sack. After a shuffle he takes a deeper reach inside and withdraws an oval shaped treat, just a few inches shorter than his face, covered in a clear wrinkled wrapping.
Chara was speechless, arms falling slack.
“Where did you get that giant egg! Is that chocolate?!” Mk was right by it, looking over the super-sized egg thing.
“I got it from the store,” Frisk started with a matter-of-fact tone. “It was pretty hollow but mom helped me put cream inside, so it’s like those egg things you get from dad.”
“Cadbury... Eggs.” Chara slowly corrects. Realization struck her brain. Frisk and mom had made this for them. 
Her heart swelled in the chest, rosy cheeks now venetian despite the grey paint. “Hey…” She couldn’t look Frisk in the eyes. “Sorry.”
“Trade this for your Rice Krispies and we good!” the boy gave a thumbs up.
“Sheesh,” Chara smiled, and reached for the bag she dropped. “I get it, I get it.” She didn’t meet a paper bag, instead her hands landed upon something fuzzy. She blinked and looked down.
Asriel was draped over his bed. Where the bag once was, his head was now. His green hat now on the floor, forgotten. He was chewing groggily, half-lidded eyes gazing at nothing in particular while a large mass of stringy, sticky taffy laid within his maw. Wrappers with nothing inside laid all over the bed. The bag was on the floor now, torn open.  
Frisk grinned.
MK laughed.
Chara groans.
“...Uh?” Asriel tried to speak, however, the tough candy made it embarrassingly difficult.
“Hey dude!” Mk, popped in front of Frisk excitingly. “You got something big you can trade me?!”
“Fufufu!” The child laughs in the manner of a hero. He turned to Chara and handed them the monster of a creme egg. Then, he turned around and walked to his sack, shrouding it from prying eyes.
MK waited with a held breath as the human slowly rose, his arms held before him but close to hide what laid in his hands. 
“Are you ready for this?” Frisk asked anonymously. He didn’t need to look back, he could feel the intensity of MK’s nods. He could hear the whisper of their draft. “Then get ready…
For the dragon!!”
“YOOOOOO!” Frisk had unveiled a stupidly thick gummy in the crude shape of a dragon head, about the size of, again, Frisk’s face.
“Where did you get these?” Chara balked.
Frisk closed eyes glinted and presented the gummy head with one hand and pointed at the star-struck monster. “For your ring pops, I’ll give you this! Deal?”
MK had like 8 of those. 
“Deal!”
With the transaction concluded, Frisk happily handed the massive wyrm head to the monster who lifted it with his maw alone.
“Fris-” Before Chara could repeat her question, a knock came at the door, drawing all the children’s attention.
A laugh came as the door knob was turned. “I’m sorry to interrupt in on the fun-oh!” Toriel paused, seeing the state of the four. “I can see you’ve already begun trading. Well, I have to ask you to finish your candy for the time being.”
“Uh?” MK whines, gummy the size of a fist in his mouth. “Ow cooh?”
She couldn’t help her excitement. “Well, It was for the party later this evening, but I had so many ingredients I made a second chocolate pumpkin and snail pie!” she clapped. “I thought we could share that between ourselves before the rest arrive.” 
The looks on Chara and Asriel’s faces would always confuse Frisk. Pumpkin and chocolate sounded good but they had a feeling there would be more snail out of the three.
“Hael?” MK questioned. 
Asriel was first on his feet this time, a blur of rainbow met everyone in the room as he dashed out first.
“H-Hey! Wait Asriel!” Chara leapt after them. And MK soon followed after, though with far less enthusiasm than before. This left Toriel and Frisk.
The Boss Monster could only be amused by her child’s expression. She reaches out her hand. “Do not worry,” she gave a wink. “I had made a slice with no snails for yourself.”
And with that Frisk beams, racing for their mother and gripping her hand tight. They were all-but dragging her out now, a toothy smile on their face.
Toriel laughed, “my, my.” And closed the door behind them, to go enjoy a treat with her children.
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bernadettedmoreno ¡ 3 years ago
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IS DUNKIN DONUTS, A FAST-FOOD NETWORK, OPEN ON THANKSGIVING 2021?
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IS DUNKIN DONUTS, A FAST-FOOD NETWORK, OPEN ON THANKSGIVING 2021?
Thanksgiving 2021 has here, and it's time to put your turkey in the oven. People all around the United States give thanks, express appreciation, and celebrate the harvest on this yearly festival. On the fourth Thursday in November, a traditional turkey meal and pumpkin pie for dessert are served.
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IS DUNKIN DONUTS OPEN? If you don't feel like cooking today, you may want to stop by Dunkin' Donuts for a snack; however, is it open?   According to USA Today, most Dunkin' Donuts locations will be open on Thanksgiving Day, November 25th. However, not all sites will be open, and the hours of operation may change from what is usual. Before you go to your local Dunkin' today, make sure you download the Dunkin' mobile app to see whether your location is open. more article : Grammy Nominations 2022 View the Complete List  MOST STARBUCKS ARE EXPECTED TO BE OPEN. You can still get your coffee fix if your local Dunkin' is closed today; just head to Starbucks! Most Starbucks locations, including in-store, drive-thru, and curbside pickups, will be open on Thanksgiving. However, many Starbucks locations will be open with shortened hours, so double-check before going. OTHER FAST FOOD STORES HAVE OPENED
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MOST STARBUCKS LOCATIONS WILL BE OPEN Other fast food restaurants that will be operating for Thanksgiving include: McDonald’ssApplebees Burger King is a fast food restaurant chain. IHOP Popeyes Subway Waffle House is a restaurant that serves waffles. Wendy’s However, just a few places will be available, and they will be open for limited periods of time. On Thanksgiving 2021, all Taco Bell and Chipotle locations will be closed. What are the different flavours of Dunkin' Donuts? Glazed, Chocolate Frosted, Strawberry Frosted, Vanilla Frosted, Old Fashioned, Boston Creme, Glazed Chocolate Cake, Jelly, Cinnamon, Powdered Sugar, Blueberry Cake, Dunkin' Donuts Assorted Flavors What is the most popular doughnut brand in the United States? With 36% of the voting, glazed donuts came out on top. Boston cream came in second, followed by jelly-filled, sprinkles, powdered, and twist in that order. Krispy Kreme was chosen by 42 percent of poll participants as their favourite doughnut chain. more articles from new 24 hour ‘SHOCKING LOSS’ Mean Girls star Lacey Chabert’s sister Wendy has died at the age of 46, according to the actress. ‘Our hearts are crushed,’ she adds. BTS, Doja Cat, and Megan Thee Stallion each win three awards at the American Music Awards in 2021. Notes and Opinions during Halftime of Jaguars vs. 49ers Why isn’t Lamar Jackson playing for the Ravens against the Bears in Week 11? source : hitc.com#instagram #happy #nature #photography #fashion #instadaily #beauty #instalike #fun #friends #me #summer #tbt #cute #beautiful #likeforlike #smile #music #ootd #family #model #follow4follow #lifestyle #design #motivation #beach #sunset #amazing #dog #makeup Read the full article
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bluepoodle7 ¡ 6 months ago
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#KrispyKreme #KrispyKremeDollyPartonFilledDoughnutCollection #PeachyKeenCobblerDoughnut #BananaPuddinPie#FilledDoughnut #ToppedDoughnut #DollyDazzlerStrawberryToppedDoughnut #ChocolateCremePieToppedDoughnut#DoughnutReview
This is part 10 of the Krispy Kreme Dolly Parton filled and topped doughnut collection.
These are more images of the doughnuts.
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dalerwalker2 ¡ 3 years ago
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IS DUNKIN DONUTS, A FAST-FOOD NETWORK, OPEN ON THANKSGIVING 2021?
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IS DUNKIN DONUTS, A FAST-FOOD NETWORK, OPEN ON THANKSGIVING 2021?
Thanksgiving 2021 has here, and it's time to put your turkey in the oven. People all around the United States give thanks, express appreciation, and celebrate the harvest on this yearly festival. On the fourth Thursday in November, a traditional turkey meal and pumpkin pie for dessert are served.
Tumblr media
IS DUNKIN DONUTS OPEN? If you don't feel like cooking today, you may want to stop by Dunkin' Donuts for a snack; however, is it open?   According to USA Today, most Dunkin' Donuts locations will be open on Thanksgiving Day, November 25th. However, not all sites will be open, and the hours of operation may change from what is usual. Before you go to your local Dunkin' today, make sure you download the Dunkin' mobile app to see whether your location is open. more article : Grammy Nominations 2022 View the Complete List  MOST STARBUCKS ARE EXPECTED TO BE OPEN. You can still get your coffee fix if your local Dunkin' is closed today; just head to Starbucks! Most Starbucks locations, including in-store, drive-thru, and curbside pickups, will be open on Thanksgiving. However, many Starbucks locations will be open with shortened hours, so double-check before going. OTHER FAST FOOD STORES HAVE OPENED
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MOST STARBUCKS LOCATIONS WILL BE OPEN Other fast food restaurants that will be operating for Thanksgiving include: McDonald’ssApplebees Burger King is a fast food restaurant chain. IHOP Popeyes Subway Waffle House is a restaurant that serves waffles. Wendy’s However, just a few places will be available, and they will be open for limited periods of time. On Thanksgiving 2021, all Taco Bell and Chipotle locations will be closed. What are the different flavours of Dunkin' Donuts? Glazed, Chocolate Frosted, Strawberry Frosted, Vanilla Frosted, Old Fashioned, Boston Creme, Glazed Chocolate Cake, Jelly, Cinnamon, Powdered Sugar, Blueberry Cake, Dunkin' Donuts Assorted Flavors What is the most popular doughnut brand in the United States? With 36% of the voting, glazed donuts came out on top. Boston cream came in second, followed by jelly-filled, sprinkles, powdered, and twist in that order. Krispy Kreme was chosen by 42 percent of poll participants as their favourite doughnut chain. more articles from new 24 hour ‘SHOCKING LOSS’ Mean Girls star Lacey Chabert’s sister Wendy has died at the age of 46, according to the actress. ‘Our hearts are crushed,’ she adds. BTS, Doja Cat, and Megan Thee Stallion each win three awards at the American Music Awards in 2021. Notes and Opinions during Halftime of Jaguars vs. 49ers Why isn’t Lamar Jackson playing for the Ravens against the Bears in Week 11? source : hitc.com#instagram #happy #nature #photography #fashion #instadaily #beauty #instalike #fun #friends #me #summer #tbt #cute #beautiful #likeforlike #smile #music #ootd #family #model #follow4follow #lifestyle #design #motivation #beach #sunset #amazing #dog #makeup Read the full article
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hopicecream ¡ 8 years ago
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Full list of flavors for Ice Cream Flight Night, tonight 6-9pm at The @HopIceCreamery! Dairy #IceCream Salted Caramel Our flagship flavor; dulce de leche based ice cream mixed with pieces of Carlito’s Sweet and Savory housemade salted caramel bits Cream Soda Float Cream soda sorbet swirled into our tasty vanilla ice cream. It’s a float in a scoop! Orange Blossom Date Orange blossom water gives this ice cream an ethereal flavor. Dates cooked in local honey complete this Moroccan-inspired treat. Peanut Brittle Salty, sweet, buttery bits of house-made peanut brittle stirred into a lightly caramel base. Grandma would approve. Chocolate Meringue Pie Rich Chocolate cream pie base with chocolate graham cracker crust and meringue swirled in. So decadent! #VeganIceCream Chocolate Banana Creme Perfectly ripe bananas and chocolate make our most popular vegan dairy treat creamy and tasty. Cookie Butter Sunflower Milk Vegan cookie butter and crushed Biscoff cookies temper the nuttiness of sunflower milk into a sweet cookie treat! Sufganiyot Almond Milk Vegan doughnuts made in house, stuffed with our Raspberry jam, stirred into a vanilla & almondy base with Raspberry jam swirl to top it off. Raspberries from Steppes Farms. #Asheville #avleat #avleats #westasheville #wavl #eastwestavl (at The Hop Ice Creamery)
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59 Sweet and Savory Gluten Free Pumpkin Recipes
New blog post! Fall is definitely here, and at least in my world, that means it's pumpkin season! I love cinnamon and apple, but I get even more excited about winter squash and pumpkin, which are even more versatile. In honor of pumpkin season, I thought I'd round up some of my favorite gluten free pumpkin desserts and savory pumpkin recipes. Whether you're looking for ways to cook fresh pumpkin, use leftover pumpkin puree or just get inro a deliciously fall mood, this round up has a gluten free pumpkin recipe for you!
So without further adieu, let's dig into these 59 recipes, which range from keto pumpkin recipes to vegan pumpkin desserts to classic desserts and dinners with a gluten free makeover.
1. Pumpkin Brownie Bites with Chocolate Frosting - Scratch to Basics
Because pumpkins and brownies are a match made for heaven.
2. Baked Pumpkin Doughnuts (Vegan) - Delightful Adventures 
"Donut" wait to try out this tasty pumpkin dessert!
3. Spicy Pumpkin and Carrot Soup (Vegan) - The Petite Cook
This vibrant soup will brighten up any cold fall or winter day.
4. Pumpkin Alfredo With Seared Alaska Scallops - A Calculated Whisk
I've never tried scallops before, but this pumpkin pasta recipe definitely makes me want to!
5. Pumpkin Spice Milkshake (Vegan) - Creative Green Living
No dairy needed for this cold and creamy dessert.
6. Pumpkin Brownies (Vegan) - A Sweet Alternative
Because the only thing better than baking with pumpkin is baking with pumpkin and cacao powder!
7. Award-Winning Pumpkin Cheesecake - Faithfully Gluten Free
Excuse me as I wipe the drool off of my computer keyboard...
8. Roasted Pumpkin with Brown Butter and Crispy Sage - Savor with Jennifer
Because sometimes simple is best when it comes to a pumpkin recipe.
9. Coconut Love Pumpkin Pie Bars (Paleo) - Nourishing Time
These gluten free pumpkin dessert bars are perfect for coconut lovers.
10. Maple Butter Pumpkin Hummus (Vegan) - Green Scheme
This is basically pumpkin pie, except in hummus form. Mind. BLOWN!
11. Quick And Easy Instant Pot Pumpkin And Plantain Curry (Vegan, Paleo) - Recipes From a Pantry 
Shake up your typical pumpkin dinner by adding plantains into the mix.
12. Pumpkin Madeleines (Dairy Free) - Fearless Dining 
These cake-like gluten free cookies will leave everyone swooning.
13. Wild Rice Stuffed Mini Pumpkins with Herbed Breadcrumbs - Crowded Kitchen
Homemade gluten free breadcrumbs take this stuffed pumpkin up a notch. 
14. Pumpkin Pie Scones (Vegan) - The Curious Frugal
I don't know about you, but I'm a sucker for a good gluten free scone, so this is recipe is high on my to-do list.
15. Keto Pumpkin Cookies (Low Carb) - Wholesome Yum
If these cookies taste as good as they look, they'll be a new favorite pumpkin recipe of mine for sure!
16. Pumpkin Risotto with Bacon - Flavor the Moments
You can't go wrong with creamy risotto and crunchy bacon bits.
17. Pumpkin Cake - Gluten Free Palate
If you want a pumpkin dessert but don't feel like pumpkin pie, this gluten free cake recipe with cream cheese icing is just what you need.
18. Pumpkin Spice Cream Cheese Danish (Keto) - Keen for Keto
A gluten free danish has never looked so good.
19. Pumpkin Pie Cheesecake Bars - Key to My Lime 
These are almost too pretty to eat...but I'd volunteer as tribute. ;)
20. Pumpkin Chipotle Cream Sauce - Boulder Locavore 
Give your typical tomato sauce pasta a fall upgrade. 
21. Easy Pumpkin Creme Brulee (Paleo, Vegan) - Wicked Spatula
You only need seven ingredients and fifteen minutes of prep to make this gluten free dessert.
22. Paleo Pumpkin Pie (Dairy Free) - Everyday Maven
Even if you're eating paleo, you can still whip up the best homemade pumpkin pie your family has ever tasted.
23. No Bake Healthy Gingerbread Pumpkin Pie in a Jar (Vegan, Paleo) - Abra's Kitchen 
Can you get more festive than pumpkin and gingerbread in one delicious dessert?!?
24. Pumpkin Caramel Sauce (Vegan) - Spabettie
This pumpkin dip is good in chocolate, on ice cream, drizzled over gluten free pancake, covering fruit and so much more.
25. Gooey Chocolate Pumpkin Bread (Paleo, Nut Free, Egg Free) - A Girl Worth Saving
I was sold as soon as I saw the chocolate drizzle...
26. Smokey Chipotle Pumpkin Hummus (Vegan, Keto Friendly) - Pink Fortitude 
Use gluten free taco seasoning to whip up this savory and protein-packed pumpkin dip.
27. Secretly Healthy Coconut Pumpkin Granola (Vegan) - Casey the College Celiac
No one will ever guess that this gluten free granola is also vegan and packed with hidden veggies!
28. Keto Pumpkin Cheesecake - Mom Foodie
For anyone looking for delicious keto pumpkin dessert recipes, this cheesecake is a delicious place to start.
29. Pumpkin and Chocolate Fat Bombs (Whole 30, Low Carb) - DIY Candy
This is one Whole30 pumpkin recipe that will win over anyone with a sweet tooth.
30. Snickerdoodle Pumpkin Muffins - My Gluten-Free Kitchen
When snickerdoodle and pumpkin muffins collide, you know it's gonna be a tasty time.
31.  Savory Vegan Pumpkin Pasta - Stacey Homemaker
As soon as my grad school schedule eases up, I'm making this gluten free pasta dish ASAP.
32. Pumpkin Pie with Praline Topping - All Ways Delicious
A crunchy-sweet praline topping takes this gluten free pumpkin pie to the next level.
33. Thai Pumpkin Curry (Vegan) - The Recipe Well 
Make sure you use gluten free red curry paste for this delicious gluten free dinner.
34. Pumpkin Pie Pudding (Low Carb) - Two Sleevers
All the goodness of pumpkin pie with none of the work it takes to make a crust. Plus, it's super easy to make in your instant pot or pressure cooker.
35. Pumpkin Chocolate Chip Cookies - Mommy Musings 
A classic gluten free cookie recipe got a pumpkin-y upgrade.
36. Quinoa Stuffed Pumpkin with Venison, Cherries and Squash - This Mama Cooks
You know I love stuffed vegetables of any type, and this stuffed pumpkin recipe is no exception!
37. Paleo Pumpkin Muffins with Streusel (Grain Free, Dairy Free) - Texanerin Baking
I was sold as soon as I saw the streusel topping...
38. Raw Pumpkin Cheesecake (Paleo, Vegan) - Small Footprint Family
When you can't be bothered to turn on the oven, a no-bake pumpkin cheesecake is an ideal alternative.
39. Pumpkin Bars with Cream Cheese Frosting - My Gluten-Free Kitchen 
I'll admit - when I think about fall desserts, pumpkin dessert bars aren't the first things that pop into my mind. But I'd sure love to dig into these!
40. Chocolate Chip Pumpkin Bread - Hot Pan Kitchen
Because a simple pumpkin bread recipe is always a winner.
41. Creamy Pumpkin Soup (Dairy Free and Vegetarian Options) - Attainable Sustainable
This is an easy and comforting gluten free dinner for any cold fall night.
42. White Chocolate Pumpkin Truffles (Vegan, Keto, Paleo) - Whole New Mom
Pumpkin cream plus a white chocolate shell equals one delicious pumpkin dessert. 
43. Maple Pumpkin Pie (Dairy Free) - Allergy Free Alaska
No gluten or dairy needed to make one of the best homemade pumpkin pies.
44. Vegan Pumpkin Cookies with Chocolate Chips - Bohemian Vegan Kitchen
Because you can never have too many gluten free cookie recipes...
45. Instant Pot Pumpkin Chickpea Sweet Potato Curry (Vegan) - Moon and Spoon and Yum
A tasty curry in a hurry!
46. Mini Pumpkin Loaf or Muffins (Dairy Free) - Flavour and Savour 
Whether you make this pumpkin dessert in muffin or loaf form, it's sure to be a hit.
47. Sweet Potato Pumpkin Fritters (Paleo, Whole 30, Vegan) - Tasting Page
Hemp lime crema takes this pumpkin side to the next level.
48. Creamy Pumpkin Custard (Dairy Free) - Savory Lotus PIC
If you always eat the middle of your pumpkin pie before the crust, whipping up a gluten free pumpkin custard is gonna make your fall months even tastier.
49. Pumpkin and Ginger Jam (Dairy Free) - Fab Food For All
If you have a little pumpkin laying from decorations, turn it into a delicious jam with the help of some crystallized ginger, lemons and sugar.
50. Overnight Pumpkin Pie Chia Pudding Parfait (Vegan Option) - The Flavor Bender
You can easily enjoy this parfait for breakfast or dessert.
51. Pumpkin Cookies (Keto, Vegan) - Diabetes Strong 
This gluten free cookie is as easy and quick to make as it is to eat. ;)
52. Pumpkin Pie Tartlets - Three Different Directions 
If you're looking for a simple gluten free pumpkin pie recipe, you'll love that this homemade crust only calls for three ingredients.
53. Mashed Pumpkin - Go Healthy Ever After
This fall, switch up your usual side of mashed potatoes with mashed pumpkin.
54. Pumpkin Oatmeal Crème Pies - Hunny, I'm Home
Oatmeal creme pies with a pumpkin-y twist.
55. Flourless Chocolate Chip Pumpkin Muffins - Healthy Liv
"Muffin" better than a chocolate chip muffin. ;)
56. Mother-In-Law-Approved Pumpkin Spring Rolls (Zero White Sugar) - Mind Body and Spirit Wellbeing
These ain't your mama's spring rolls...but you'll love the mix of pumpkin, dried fruit, coconut sugar and cinnamon that help make them.
57. Pumpkin Curry with Apples (Vegan) - Vegan On Board
Pumpkin and apples combine to make an unusual but delicious dinner.
58. Easy Maple Pumpkin Butter (Paleo and Vegan) - The Rising Spoon
This thick pumpkin-packed dip is delicious spread on gluten free pastries, added to porridge or just eaten with fresh fruit.
59. Pumpkin Streusel Bread (Keto, Low Carb) - Beauty and the Foodie
Even if you're not searching for keto pumpkin recipes, this pumpkin bread will check all your flavor boxes.
Happy Pumpkin Season!
For pumpkin lovers, the best time of year is right now - and as this round up shows, there are countless ways you can make pumpkin the star of your menu. Hopefully these 59 recipes with pumpkin puree, savory pumpkin ideas and plenty of vegan, keto and paleo options give you a delicious place to start adding some pump(kin) into your life. So tell me in the comments...which recipe are you going to try first? And are you team savory or team sweet when it comes to cooking with pumpkin? via Blogger https://ift.tt/33xxR9g
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jokehockey44-blog ¡ 5 years ago
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sunken black forest cake
My kids will be at least 25% candy for the rest of the week, as the season demands. If it doesn’t come individually wrapped, if the first, second, or third ingredient isn’t chocolate, a food dye, or high fructose corn syrup, if it doesn’t have a marketing tie-in with Spongebob or Legos, they’re not eating it. Which means, since they’ve now definitely left the room, we get this cake all for us. You’re welcome, because we’re not going to share it anyway.
This whole fall — save a brief but devoted two weeks of apple pie studies — I have craved chocolate almost nonstop, and I don’t mean at perfunctory square of 72% and calling it a day. I mean, chocolate éclairs and chocolate brownies and molten chocolate cakes and chocolate pot de cremes and so when I spied this riff on a black forest cake in Julia Turshen’s new cookbook, Now & Again, I really couldn’t think about anything else until I made it.
We’ve talked about Julia Turshen before. This avocado-cucumber salad remains my favorite thing I’ve spied on the side of a plate on Instagram, ever; these merguez patties are still a weeknight favorite. I’ve always loved the way she assembles meals for friends and family. She so naturally answers the forever question, but what should I serve with it?, that when I learned her new book was built around collections of recipe that both work together but also new recipes to make with their leftovers, I couldn’t wait to dig in. The menus are fun and delightfully unpredictable — Red-Checked Tablecloth Late Saturday Lunch but also a No-Stress Thanksgiving — but my favorite, the one I’d like to believe was written just for me, the girl who loved going to steakhouses when she was a vegetarian because the sides are so good, is the Steak House Dinner for Vegetarians. Maple syrup old fashioned! Wedge salad! Stuffed mushrooms! Charred broccoli! Baked potatoes with horseradish and cheddar! And as a finale: this cake.
Let’s be absolutely clear: this is not a traditional black forest cake. A black forest cake (the German Schwarzwälder Kirschtorte), is a chocolate layer cake sandwiched with whipped cream and boozy cherries, finished with shaved chocolate and more cherries. It’s fancy. It’s complex. We’ll make one… one day. But this is for today, with everything good about the layer cake, abbreviated: a fudgy-centered, puffy-edged flourless chocolate cake that sinks in the center after it bakes. This space perfectly allows for a raft of barely sweetened whipped cream. And then, instead of imagining for a moment that anyone wishes to chase down sour cherries in October, she recommends using storebought cherry preserves and adding kirsh. I found several online; this was my favorite (it reminded me of Luxardo cocktail cherries) but there are plenty of other great ones out there. Honestly, the cake doesn’t “need” it — it works without the cherry sauce — but it’s so good, I do. Grownups need candy too.
Previously
One year ago: Bakery-Style Butter Cookies Two years ago: Winter Squash Pancakes with Crispy Sage and Brown Butter and Broken Pasta with Pork Ragu Three years ago: Salted Peanut Butter Cookies, Baked Potatoes with Wild Mushroom Ragu and Twinkie Bundt Four years ago: Carrot Cake with Cider and Olive Oil, Homemade Harissa, and Cauliflower Cheese Five years ago: Apple Slab Pie and Potato and Broccoli Frittata Six years ago: Seven years ago: Homesick Texan Carnitas Eight years ago: Cauliflower and Parmesan Cake and Spiced Applesauce Cake Nine years ago: Apple Cider Doughnuts and Cauliflower with Almonds, Raisins and Capers Ten years ago: Meatballs and Spaghetti and Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies Eleven years ago: Pumpkin Butter and Pepita Granola and Sweet Potato and Sausage Soup Twelve years ago: Easiest Baked Mac-and-Cheese
And for the other side of the world: Six Months Ago: Triple Coconut Cream Pie 1.5 Years Ago: Pistachio Cake 2.5 Years Ago: Sheet Pan Chicken Tikka, Perfect Garlic Bread and Shaved Asparagus Frittata 3.5 Years Ago: Obsessively Good Avocado Cucumber Salad and Strawberry Rhubarb Soda Syrup 4.5 Years Ago: Lamb Meatballs with Feta and Lemon
Sunken Black Forest Cake
Servings: 8 to 12
Time: 2hr 30mins
Source: Adapted from Now & Again
Print
This recipe is adapted from the flourless chocolate cake in the Buvette cookbook, a project Turshen worked on. However, in the Buvette, the recipe has more butter and sugar; in Turshen’s book, it has less. When I tested it, my happy place was in the middle — too little sugar and the cake was dry, too much and the sweetness of the preserves overwhelm — and that’s what I’ve shared below. The kirsh in the cherries both loosens them and gives them a little kick. If you don’t have it, try light rum. If you don’t use either, try a tablespoon each of lemon juice and water.
Cake
12 tablespoons (170 grams or 6 ounces) unsalted butter, cubed
12 ounces semi- or bittersweet chocolate chips (2 cups), or chopped chocolate
6 large eggs, separated
1/2 teaspoon fresh lemon juice, distilled white vinegar, or apple cider vinegar
3/4 cup (150 grams) granulated sugar, divided
1/2 teaspoon kosher salt
To finish
3/4 cup heavy cream
2 teaspoons granulated sugar, or more to taste
2 teaspoons vanilla extract
1/2 cup sour or regular cherry preserves
2 tablespoons kirsch (sour cherry brandy, optional)
Make the cake: Heat butter and chocolate together until about 75% melted in the microwave or over the lowest heat in a saucepan. Remove from heat and stir until it’s finished melting and is smooth. Let it cool while you prepare the rest of the cake.
Heat your oven to 350°F (175°C). Coat the bottom and sides of a 9-inch round cake pan with nonstick cooking spray and line the bottom with a circle of parchment paper. Set it aside.
Place egg whites in the bowl a stand mixer fitted with a whisk attachment, in a large bowl and use a handheld electric mixer, or use a large whisk and a lot of elbow grease. Beat on medium-high speed until they’re foamy, then slowly pour in the lemon juice and half the sugar, continuing to beat until the egg whites are billowy and almost glossy and hold a soft peak. This is important: try not to overbeat them until they’re stiff and tight foam-looking; it leads to more dry cakes. Set the egg whites aside (if you only have one stand mixer bowl, scrape them into a separate bowl so you can use it again).
Place the egg yolks, remaining sugar, and salt into an empty bowl and beat on medium speed until thick and pale yellow, about 1 to 2 minutes. With the mixer running, slowly pour in the chocolate-butter mixture, and mix well. Use a rubber spatula to fold one-third of the beaten egg whites into the chocolate cake batter to lighten in. Fold half the remaining egg whites in carefully, then the second half. Turshen says to fold them into the batter by “cutting your spatula downward through the middle of the bowl, scraping it along the bottom of the bowl, and then pulling the mixture back up… folding them with the batter.”
Transfer batter to prepared cake pan and smooth the surface. Bake until the center is puffed up, and just barely firm/dry to the touch, and a toothpick inserted into the center comes out with just a few dry crumbs clinging to it, about 35 to 40 minutes. Try not to overbake it (the chocolate at the edges will smell toasty) or that cake can taste dry at the edges. Place the cake on a wire rack to cool completely; it will sink in the center.
To finish: Once cake is completely cool, beat the cream, sugar, and vanilla together until medium peaks form (I overbeat mine, whoops). In a small bowl, combine combine the preserves and kirsh.
Use a knife to loose then edges of the cake from the pan and invert it onto your rack. Peel off parchment paper, then invert it back onto a serving plate. Spoon the whipped cream into the center and then the preserves mixture on top. Cut into wedges and serve.
Do ahead: Leftovers keep covered in the fridge for 3 days, however, if the cherry-cream appearance doesn’t look great after a couple hours, although this has no effect on taste. To avoid this, you can just put the cherries on as you’re serving the cake in slices.
Source: https://smittenkitchen.com/2018/10/sunken-black-forest-cake/
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zeepbath ¡ 6 years ago
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🎃🕸🕷Halloween Restock! Saturday, 9/15 @ 12pm CST🕷🕸🎃 Wax: Scoops & Shapes 🕸Trick-or-Treat - Trick or Treat give me something good to eat! Sweet vanilla waffle cones with creamy caramel, chocolate fudge and toasted marshmallows! 🎃Halloweentown - A walk through Halloweentown - smelling the haunted mansions through the autumn walk with just a hint of spicy mulled cider! 🕷Candy Corn Cake - Sweet candy corn atop fluffy white cake frosted with vanilla buttercream and a sweet filling of vanilla, pumpkin, and marshmallow. 🕸Pumpkin Sugar Cookie - Sweet pumpkin and creamy, buttery fresh baked sugar cookies. 🎃Krueger’s Orchard - Fresh baked cider donuts, crisp mac apple and creamy vanilla bean. But whatever you do, - don't fall asleep in this orchard... 🕷Pumpkin Queen - Be the queen of fall with vanilla, pumpkin, and marshmallows! 🕸Hocus Pocus - A chill fall night with blowing dried leaves and breezy bonfire with toasted marshmallows and brown sugar. 🎃Haunted Mansion - Autumn leaves and fall breezes with the slightest hint of clove and nutmeg. 🕷Monster Munch - Creamy & sweet salted caramel popcorn. 🕸Pep Rally - Go Team! A fall rally of fresh dried leaves, breezy autumn air, smoky bonfires and sweet tobacco leaves. 🎃Frankencake - Fresh baked banana bread stuffed with caramel and topped with a crunchy pumpkin streusel. A treat even Frankenstein can't resist! 🕷Mummy Bread - Zucchini bread stuffed with apple butter and caramel drizzle. 🕸You’ll Float Too - You won't be able to resist this pop-pop-pop corn blend from your favorite creepy clown...sweet kettle corn, mulled cider, and just a hint of caramel. 🎃Witch, Please - For the basic witch - coconut creme, caramel pralines, and a hint of espresso 🕷Candy Corn Buttercream - Sweet candy corn with rich and creamy vanilla buttercream. 🕸Pumpkin Sugar Doughnuts - Sweet pumpkin cake donuts topped with sugar and spice and everything nice! 🎃Pumpkin Patch - Spicy cinnamon pumpkin with hints of vanilla, nutmeg and orange peel. 🕷The Great Pecan - Sweet pumpkin pecan pie topped with gooey vanilla marshmallows Body Care: (Still in progress!) 🕸Candy Corn Buttercream https://ift.tt/2NbpFGz
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illusionist54 ¡ 7 years ago
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Norm’s Thursday Doors
Norm’s Thursday DoorsOkay, I try to eat healthy. Hell, I DO eat healthier than I have in the past. But now and I then I want something indulgent. Not a sugary cookie from the grocery store bakery, not a cheap milk chocolate candy bar or brownie. But a real bakery made cupcake piled high with some yummy homemade (well made) frosting, preferably a perfect combo. Now, there is such a bakery here but it caters to folks who obviously don’t work or work nearby because any time I am able to go by there they are closed. Guess the Vanilla Bean doesn’t need my business.
BUT there is a little place that started off small, that caters to the need for simple indulgence, that has late hours every day but Sunday, and you can even design your own treat if you like.
    I know what you’re thinking. A doughnut is a doughnut is a doughnut. But nooooo…Krispy Kreme aside ( and they must step aside) this little gem of a doughnut shop is the bomb. They create uniquely special flavors that range from the typical-Blueberry Cheesecake-to the unusual-Maple Bacon-and will even custom create one from a variety of toppings.
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    Looks pretty awesome right. You might also be thinking that anyone can make a good dessert with the right frosting. While they do a bang up job with theirs, which is the perfect amount of sweet without being dental shame sygary, it is the actual doughnut itself which sets them apart from the other players. It is the best cake doughnut ever-always consistent- and never fails to please, moist, not greasy and goes perfectly with the toppings.
Those? Ummmm I believe we have a Boston Creme, Cookies and Cream, Blueberry, Apple Pie and Chocolate chip. Not sure about the cut off one, but it was good too! 🙊So, when we have had our dinner across the street at Jimmy Hula’s or simply want to indulge, we look for these simple but gloriously glowing doors.
      My favorite? The Elvis of course. Banana, Peanut Butter and Chocolate. Oh, and they sell coffee too. We just never stay around for it. We prefer to get a box full and take them home where we can be alone with them. 😉💕
Wanna’ know what having one is like?
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    Just ask this guy….yeah Bostin Cream Pie in a doughnut. Who’da thunk it?
This post is a part of Norm’s Thursday Doors prompt Hop on over and take a look at his and others’ awesome doors posts!
The Donut Don #thursdaydoors Norm's Thursday Doors Norm's Thursday DoorsOkay, I try to eat healthy. Hell, I DO eat healthier than I have in the past.
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bluepoodle7 ¡ 6 months ago
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#KrispyKreme #KrispyKremeDollyPartonFilledDoughnutCollection #PeachyKeenCobblerDoughnut #BananaPuddinPie#FilledDoughnut #ToppedDoughnut #DollyDazzlerStrawberryToppedDoughnut #ChocolateCremePieToppedDoughnut#DoughnutReview
This is part 9 of the Krispy Kreme Dolly Parton filled and topped doughnut collection.
These are more images of the doughnuts.
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the-grumpy-panda ¡ 7 years ago
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Existential Eats!
Junk food adventure time! Why is all this so never ending? Every time I say to myself "That's it. No more wasting money and time on junk food. Be an adult, sir!" I get wind of some other fancy concoction that propels me into madness until my sickly little fingers shove one down my gaping maw. Then I look for said product... and ultimately return with twenty items. Pretty soon I'll just be mainlining high fructose corn syrup. But maybe Nabisco will sponsor the bill if I assure the world I'm as healthy as I've ever been. Some of these are limited editions, to the point where one proudly proclaims "For Six Weeks Only!" directly on the packaging. By the time anyone reads this, all these things may be long gone, never to return. But I tried them. So my life is better than yours. Right? *sigh* Let's begin with the highest of high notes... -Little Debbie Orange Creme Cakes! Years ago Little Debbie made Orange and Strawberry cupcakes. They were everything life should be when life doesn't make sense. Then they were both discontinued, and the world grew so dank, not even tiger cubs could make me smile. Then, the people at Little Debbie realized they had made the world not as bright and shiny, and decided to make a small rectification. Which brings us to the release of Orange Creme Cakes, which I am ecstatic to say are exactly like the orange cupcakes (as I remember them anyway) just in a different shape. Today, as I stare into the boring abyss that is adulthood, it's a little better with this cake slathering my lips. Buying out the stock may not be enough. Gimme more. Now let's see what's left on the Counter of Consumerist Consumption trying to replicate the sheer joy of what came before. Foolish treats... Bwahahahaha... -Caramel M&M's! As far as I know these are a product that are here to stay. Which makes their mediocrity all the more disappointing. They're not disgusting or anything, they're just... tame. The coating and chocolate shell are all normal and in place, but the caramel is just kind of there. The flavor doesn't pop, it's not as sweet as it should be/one would expect and if you pop a bunch in your mouth at once (because why wouldn't you?) by the time it's all been mashed and meshed together, it's just a spot of tasteless adhesive rolling around your gums. This candy needs more candy. I don't think I'd buy these again actually, which makes me wonder if it's an addition to the M&M roster that will last long. -Krispy Kreme Banana Mini Crullers! Pretty muted flavor, but still discernible. It's alright, but for some reason I wanted a HUGE banana flavor. This kind of just tastes like a regular cruller that maybe you put a thin slice of a nearly ready to be tossed out banana on. They were alright, all things considered, but pretty forgettable. -Krispy Kreme Glazed Banana Kreme Pie. Oh how it pains me to have to write Kreme. Will this be the banana explosion I was hoping for in the mini crullers? Sort of. Definitely a generous portion of cream inside, the crust and glaze are adequate enough. This thing only costs a dollar, so I wasn't expecting a life changing crust concoction. Unfortunately the banana flavoring is more like an instant pudding flavoring, by which I mean overly artificial. But again, for a buck, and for an attempt at something different, it gets a pass. I'd probably try one again down the road at a point where I couldn't remember if I've had one or not. Which these days, could mean tomorrow. -Krispy Kreme Strawberry Juniors. They look just like (to me at least) a mini cruller, but apparently there's supposed to be some distinction between a "junior" and a "mini cruller." Any Krispy Kreme enthusiasts out there who can explain the difference to me? Or am I making things up in my mind because I'm too lazy to look at the products again to see if/notice if there is a difference? Hmm. Let's take a vote. Did I just ramble about doughnut shapes? Ummm... I'm supposed to mention what they taste like and offer an opinion. So. Like the banana ones, a very low flavor profile on the strawberry. There. Done. Now let's get back to this whole Junior/Cruller thing. And watch Krull while we do it. Because... because. Yeah. -Hostess Carrot Cake Donettes. A very dense little concoction here. Not sure a lot of carrot cake flavor came through for me. It mostly tasted like an over cooked mass of dough covered in coconut. All I could taste was coconut. I don't know if this is a win or a fail. I was sad I didn't have a carrot cake doughnut, but I still ultimately ate the whole bag. Over a three day span, that is. So I didn't hate it. -Thomas' Bacon Buttermilk Pancake English Muffins. I taste no bacon or pancake going on here. It tastes like a regular English muffin with a dab of honey. If you're going to promise me a bacon and pancake English muffin, I want the damn thing to reek of a combined slaughterhouse and bakery shop.  Even if it ultimately tastes ass-gross, I want the promised flavors to BE there. I'm mad at this one. Lies. Broken promises. Regret. No returned calls. I thought we had a sweet thing going, Thomas'. Let's see if ice cream can soothe my sad, little heart. -Hostess Ding Dongs ice cream treats! The wrapping looks like the wrapping to a toilet bowl cleaner. Tastes like a frozen Ding Dong crossed with a Klondike bar. It should be delicious, then, right? Eh... not so much. It's not that its bad, it's just nothing great. The cake part kind of tastes old and is a bit powdery, and the more bites I take the more I'm noticing the ice cream tastes really, really cheap as well. Hmm. These kind of suck. I'm sorry I brought Klondike into this. Ignore that part. Klondike is still great. Hostess Ding Dong ice cream treats are a dud. Not even saying "Pass me a cold ding dong." helps. I lied. Saying anything with the words 'ding dongs' grouped together is always amusing. I swear I'm an adult. Technically. -Hostess Sno-Balls ice cream treats! Cheap chocolate and vanilla ice cream covered in some sort of coconut concoction. I'm not even a "once a year" casual fan of regular Sno-Balls, and these ice cream versions are equally disappointing. I can deal with the cheap ice cream, but whatever they're using as a coconut coating here is gross. I like coconut, but this is NOT coconut. I've never had them, but it felt like I was eating dried ants. To be fair, I went into this one assuming they would suck. Sometimes (albeit extremely rarely) I should just listen to my instinct and avoid certain snacks. -Hostess Twinkie ice cream treats! The clear winner out of the Hostess attempt to infiltrate the novelty ice cream market. A very sweet cake like topping gives way to a basic vanilla ice cream and waffle cone treat. It's the topping that makes this treat appealing and elevates it, so it's sad to say there is also very little topping in place. One happy bite that makes you think "Hey, this won't be bad at all!" but then it's gone and you're left realizing you've been tricked again and sad. But not sad enough to throw the rest away. You'll eat the rest, all the while thinking back fondly on that first bite, back when things were grand and life was full of promise. Damn, Twinkies ice cream treat. You're so complex. Oof. Time to lubricate the gullet here. What's this here, then? DEW-S.A.? A Mountain Dew concoction combining the Code Red, Whiteout and Voltage flavors into one! I'm not the least bit engaged by the patriotism angle, so let's just open this can and get after what I'm really here for... liquid sugar! Hmm. I'm not sure what the Whiteout flavor is supposed to be, but the cherry of Code Red and the berry of Voltage are blatantly at play here the most. Neither are wholly distinctive, however, so they merge into a whole new type of synthetic fruit/berry. The color of this soda is a light pink of sorts. I actually like the color, for some inexplicable reason. Flavor wise, it's simply alright. The main problem is that the whole thing tastes like it's a bit flat, like you'd left the open can on the counter for an hour. I suppose if you love Mountain Dew, give this one a try just for fun. I wouldn't spring for a whole twelve pack, so maybe try to find the 20 oz. bottle. If you don't like soda or are indifferent to Mountain Dew, you can skip this. -Let's cut back on the sugar a bit and trick the stomach with some Poppin' Jalapeno Doritos! Not too hot/spicy, which is just fine by me. Not bad, but not all that memorable either. Didn't hate them, but don't think I'd seek them out again. So, back to sugar. -Chocolate Cake Twinkies! Just as I suspected. These are simply an oblong Suzy-Q. Hostess suckered me out of a few bucks. Just like a Suzy-Q, these are dry, the cream seems nonexistent, and my mouth is sad I made it waste valuable mastication energy on such a sub par treat. I'm sorry, mouth. And on that sad, forlornful (I can make up words, shut up) note I feel this treatise on treats should come to an end. There are still some snacks left on the counter, but my shallow breathing insists I give this rest for a minute. So until next time, assuming I make it to another sun up, I have been The Grumpy Panda, and you have been the poor sod who read this whole thing. Sucker.
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boanoitefrases ¡ 8 years ago
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10 Amazing Dessert Trends Of 2017
Creme Brulee
Creme Brulee is a most loved sweet all over France. It contains rich, smooth custard finished with a layer of hard, crunchy caramel that is quite recently somewhat caramelized.
Dadar Gulung
In Indonesian, dadar implies hotcake & gulung intends to move, so it is not a big surprise this treat prevalent on Indonesian island of Java named dadar gulung. It is a green hotcake produced using panda-nus leaves that is rolled and after that loaded with coconut sugar.
Read more: Top 10 Healthiest Foods in the World
Apple Pie
It doesn't get any more American than crusty fruit-filled treat. The pie comprising of apple pieces wrapped in a flaky covering can be presented with whipped cream, vanilla dessert, or even cheddar.
Baklava
One of Turkey's claims to fame, baklava, comprises of phyllo batter layered between a blend of cleaved nuts. The squares are held together by syrup or nectar.
Gelato ice cream
The roads of Italy are fixed with eateries offering gelato, an Italian form of dessert that is more similar to delicate serve than conventional American frozen yogurt. Gelato arrives in a wide assortment of flavors, including raspberry, pistachio, rum, and chocolate.
Read more: Top 10 Healthiest Foods in the World
Picarones
Picarones are Peruvian rendition of an American doughnut. They're made by profound singing a mix of sweet potato, flour, squash, sugar, yeast, and anise.
Syrniki
Russians are especially enamored with syrniki, a flapjack that is made out of quark — a crisp dairy item produced using cheddar that has surface like sharp cream. The hotcakes are then broiled and presented with stick, acrid cream, fruit purée, or nectar.
Tarta de Santiago
Tarta de Santiago is Spanish for cake of Saint James. The almond cake has a rich history: It began in the Middle Ages in Galicia, an area in the northwest of Spain.
Japanese mochi
Japanese mochi gets its name from mochigome, a glutinous rice that is beat into a glue and formed into a roundabout shape. Mochi is accessible year-round, yet it is frequently eaten and sold at Japanese New Year. It is frequently wrapped around a little scoop of frozen yogurt.
Banoffee pie
Britain is home to banoffee pie, a delectable pie made with bananas, cream, toffee, and now and again chocolate or espresso.
Read more: Top 10 Healthiest Foods in the World
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adamthepastryguy ¡ 8 years ago
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Ever since i was a teenager and went to the states on holiday  i developed a love for Oreos
I would order any dessert with Oreos in it or a Oreo Milkshake whilst there. But when back home i hardly ate them funny huh ? I do not remember having Oreos back here in England before i had them in the states.
The States has the best ones with tons of limited edition flavours which we never get here in england my partner sent me some from the states so have been lucky to try some of the limited ones, although they are sold on ebay does make them quite expensive to buy with shipping/import.
As well as eat them plain i also like to bake with them as  a baker in Desserts, treats and most of all Chocolate covered Oreos. I experimented with some moulds and now have probably around 20 or so designs for themes and seasonal ones. They work great when they are special editions to match with the flavour for the shape. I started selling them at fairs and markets and kids and adults brought them, so are now a regular addition to my offering. I seldom see others selling them and making mine different definitely gives me the edge.
here are some i have tried so far and hopefully get to try some new ones some day
Snowmen xmas
Santa
These ones are a bit fiddly Spiders for Halloween
Mummies Halloween
Halloween Brains one of my fave
From Japan very small  biscuit base with fruit pieces covered in white chocolate in a pyramid shape.
Green Tea icecream flavour – Nice Green tea taste
Peach Grape – very artificial tasting not for me  both found in Chinatown
Oreo mini bits from Japan
Cookie dough Ltd edition – Not my fave  not really much of a taste of cookie dough
Red  biscuit with a cream cheese  flavour filling- these were okay
It is just a piecrust but the Oreo Pudding  ( bit like angel delight) is delicious wish we had this here, eats all the pie to myself. scoff scoff
Oreo  mini Lips made for Valentines
My partner got me this lot
Fudgees oval shaped Oreo with choc filling, funstix are like wafers
Mint. Peanut butter
Fudge cremes an Oreo Biscuit with creme filling and covered in chocolate mint flavour and regular. And Oreo Blizzard  bit like Cookies and creme flavour
Oreo Cakesters bit like whoopie pies, Oreo Brownies, Oreo Rings
Golden Oreo, cool mint
Chocolate white covered Oreos
one of my favourites  Lemon  Golden Oreo goes great covered in white chocolate. They are supposed to also have a Chocolate Oreo  with Lemon filling. Have not tried that yet
Bit of a novelty okayish  Golden Oreo with creme filling which has sprinkles in it, also available in Regular Oreo Biscuit
White chocolate covered Oreos
Xmas Oreos
Chocolate chip cookies with an Oreo baked inside
Toasted Coconut – Golden  Oreo biscuit with a creme filling bits of coconut in the filling.
Taste nice
Cinnamon Bun- Golden cookie with a cinnamon flavour filling. These were nice
Filled cupcake yet to try
Raspberry Blueberry flavour – These again from the Asian store bit too artificial tasting for me , taste like a very artificial  fruit sweet flavour
Peppermint Oreos – red filling and nice taste great paired  with white Chocolate
ORANGE & MANGO
this is one of my faves, got from the Oriental store a small pack in comparison but really nice fruity taste, not artificial at all. It goes brilliantly with White Chocolate.
Oreo has recently greatly expanded the range here in England with Pb, Mint, Golden Vanilla and Strawberry Cheesecake , before we only had  The regular kind.
These are nice and a great pairing with both Milk and White Chocolate
Oreo Doughnuts found these in Tesco store. Quite disappointing really a cake type doughnut with a cookies and creme filling  and crushed Oreo on top. Can see these being homemade much more tastier. Watch this space!
I have also tried Pumpkin Spice and Reese’s Pb cups. The pumpkin Spice one is very nice indeed. The Reese’s pb cups is a half choc half peanut butter filling in a normal Oreo cookie. Taste mostly like the Peanut butter one tbh.
I continue to look out for new moulds to make new Chocolate covered Oreos and take out with me to fairs and markets. Funny to see peoples reactions to them adults and kids. Just as  many adults buy them than kids. And also interesting how they pronounce  Oreo  i say it ORE-EO some people say it OOH-REO perhaps that’s the posh way of saying it haha.
I recently started selling them Online on my Ebay page too, so seeing how that goes.
I managed to get quite a few online discounted Flavours for myself as they were passed there best before date from Americanfizz online – they sell American groceries etc. Special edition ones can cost a fortune on import and on eBay so good to try that way and still tasted good albeit maybe a little softer.
the list continues to grow of the Limited edition flavours available and i am always on the lookout for them, ones i know of thus far are ON THE LOOKOUT
S mores
Gingerbread
Caramel Apple
Sherbet
 Rice Crispy Marshmallow
Cotton Candy
Neapolitan
Watermelon
Limeade
root beer float
Strawberry Chocolate
Swedish Fish?
Key lime pie ?
Lemon chocolate Oreo
Coconut
Blueberry pie?
Fruit punch
  OREO a British Man and an American Biscuit Ever since i was a teenager and went to the states on holiday  i developed a love for Oreos…
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chicagobeststeak ¡ 8 years ago
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Top Steakhouses for Chicago Restaurant Week 2017
Beef up your Chicago Restaurant Week plans with a visit to one (or all!) of these local steakhouse favorites.
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Top Steak for Restaurant Week At Del Frisco’s
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Chicago Restaurant Week, a popular two-week spree of prix fixe menus all over the city, is coming up fast. Taking place January 27 through February 9, the series showcases Chicago’s multifaceted dining scene, ideal for tourists and locals alike. And when it comes to showcasing Chicago cuisine, perhaps nothing is more iconic Chicago than the steakhouse, a form perfected in the Midwestern metropolis. With plenty of steakhouses participating in Chicago Restaurant Week, we rounded up some of our top picks:
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Del Frisco’s Double Eagle Steakhouse: Your Restaurant Week options at this stunner of a Gold Coast steakhouse are a two-course lunch menu or a three-course dinner affair, with optional entree enhancements. The lunch offerings, for $22, include starter options like a classic Caesar salad or soup of the day, followed by filet medallions, prime meatloaf, pan-seared salmon, and pan-roasted chicken for entrees. Come dinnertime, those same apps and entrees are adjoined by optional supplements or replacements like Danish blue cheese crumbles, port and foie gras butter, prime rib-eye, and prime strip. For dessert, choose between cheesecake with butterscotch sauce and chocolate mousse.
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Gene & Georgetti: If you haven’t yet experienced Gene & Georgetti, an iconic steakhouse in Chicago and one of the first, then Restaurant Week is an apt time to get a taste. The River North staple is participating with both lunch and dinner offerings, the former a three-course degustation for $22 and the latter a three-courser for $44. At lunch, start with options like a BLT salad or their signature “garbage” salad, followed by main courses like a prime rib sandwich, limon salmon, or chicken panzanella. Tiramusi, spumoni, and cheesecake are on deck for dessert. Come dinner, offerings expand exponentially for each course, starting with Italian sausage and crab cakes for appetizers. Broiled filet mignon, chicken alla Joe, and Chilean sea bass are your options for entrees, while desserts are the same as lunch.
Harry Caray’s Italian Steakhouse: Three-course lunch and dinner menus are both on hand at this Italian-accented fixture in River North. Harry Caray’s starts with Italian meatballs and Caesar salad for lunch appetizers, followed by entrees like linguine Toscano, fried chicken salad, and citrus grilled salmon. Cappuccino chocolate chip ice cream or key lime pie are the dessert options. At dinner, menu items shift to grilled octopus, crab cakes, and truffled arancini for starters; filet mignon, chicken Vesuvio and citrus grilled salmon for entrees; sides like roasted garlic mashed potatoes, four cheese mac & cheese and spinach with garlic and oil; and flourless chocolate truffle cake and apple tarts for dessert.
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STK: This sleek downtown spot is serving up a stylish three-course dinner menu chock full of offerings. Appetizers include quinoa salad with quail egg, and oranges; Brussels sprouts salad with apple, cranberry, aged goat cheese, and Marcona almonds; and duck cake with cornbread, sweet potatoes and cherry gastrique. For entrees, pick from rainbow trout with wild mushrooms, cipollini onions, bok choy and aged balsamic; 8 oz. Delmonico steak with kale puree, Brussels sprouts and horseradish; or braised bone-in short rib with jalapeĂąo grits, sweet chili relish and Malbec glaze. Finish with interesting dessert options like churro bowls with chocolate, togarashi and Maldon sea salt, or winter ice cream of strawberries and vanilla puree, beet ice cream and burnt marshmallow..
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Tavern on Rush: There’s never a wrong time to dine at Tavern on Rush, one of the crown jewels of the Gold Coast. But Restaurant Week is an especially apt experience considering the prix fixe options afforded to you at both lunch and dinner. At lunch, dine on dishes like smoked salmon club sandwiches, roasted prime rib au jus sandwiches and warm apple caramel bread pudding. For dinner, the restaurant offers a $44 menu filled with options like a char-grilled 16-oz. Delmonico steak, pan-roasted salmon with kale and parsnip puree and warm apple caramel bread pudding.
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Devon Seafood Grill: There’s plenty to choose from at Devon Seafood Grill, which is serving up three-course lunch and dinner menus the duration of Restaurant Week. At lunch, choose from optional dishes like a Caesar salad, Creole gumbo, prosciutto mozzarella burgers, salmon panzanella, pretzel-crusted trout, triple chocolate mousse cake, and butterscotch tart. At dinner, the entree selections expand to include the likes of crab cakes, maple plank salmon, shellfish bouillabaise, and Wagyu steak frites.
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III Forks Prime Steakhouse: Get hungry for a protein-packed meal at III Forks Prime Steakhouse, where their Chicago Restaurant Week dinner menu starts off with braised pork or ahi tuna, followed by filet mignon or arctic cod. For dessert, it’s salted caramel pot de creme with roasted bananas.
Prime & Provisions: If it’s a hot downtown steakhouse you’re hungry for, you’d be wise to pay a visit to Prime & Provisions, one of the best “new” steakhouses to hit the city in quite some time. The Loop newcomer is getting in on the Restaurant Week action with both lunch and dinner degustations, each boasting ample selections for each course. At lunch, it’s clam chowder, chopped salad, wedge salad, or roasted beet salad to start. This is followed by fried chicken, chicken club, blackened fish sandwich, or a dry-aged burger. At dinner, start with clam chowder, house-flared thick-cut bacon, or that wedge salad, then proceed to a petit filet, broiled wild salmon, or chicken Vesuvio. Banana cream pie or chocolate caramel cake are your dessert options.
Morton’s The Steakhouse: Yet another classic steakhouse temple on the docket for Restaurant Week, Morton’s The Steakhouse beefs up your dinner options with a $44 three-course prix fixe, along with entree accompaniment selections, which makes this one of your better bargain choices. Options are quite abundant too, starting with appetizers like an ahi tuna tower, chopped spinach salad, sliced beefsteak tomatoes, and baked five-onion soup. Choose between filet mignon, broiled salmon, shrimp Alexander, and chicken bianco for mains, accompanied by your choice of steamed broccoli, creamed corn, or sour cream mashed potatoes. For dessert, pick between double chocolate mousse, creme brulee, key lime pie, cheesecake, or souffle.
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RPM Steak: One of the more inventive and unique steakhouse menus for Restaurant Week can be found at RPM Steak. With both lunch and dinner menus on deck, there’s plenty to choose from at this River North gem. For lunch appetizers, there’s butternut squash veloute with foie gras, tuna sashimi with dill pollen, and roasted root vegetable salad with lime yogurt. Entrees are a prime hanger steak with onion rings and coffee BBQ sauce, grilled chicken sandwich with halloumi and herb tahini, and black bass with lemon and oregano. Warm doughnuts with Bostom cream or sticky toffee pudding are for dessert. Come dinner, your starter options are hand-cut steak tartare with blue cheese toast, scallops with preserved lemon and black truffle onion tart with Parmesan. Prime hanger steak, grilled swordfish with lemon jam and butternut squash steak with mushroom risotto are your entree picks, followed by doughnuts or sticky toffee pudding for dessert.
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