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It’s officially Pumpkin Spice Season and these are exactly what you need! •1 ½ cups all-purpose flour •2 teaspoons pumpkin pie spice •1 teaspoon baking powder •1/2 teaspoon baking soda •1/4 teaspoon salt •1/2 cup vegetable oil •1/4 cup white sugar •1/2 cup brown sugar •2 large eggs •1 teaspoon vanilla extract •1 cup canned pumpkin puree Bake in a preheated oven at 375°F for 20-22 mins Butter topping: •2 tbsps melted butter •1/2 tsp sugar •1/4 tsp cinnamon Cream Cheese Frosting: •6 tbsps butter, softened •6 oz cream cheese, softened •1 tsp vanilla extract •1 1/2 cup powdered sugar •1/4 tsp salt

Recipe: 2 lbs chicken breasts (about 2 chicken breasts) 2 eggs 1 ¼ cup Parmesan cheese 1 tbsp oregano 10 oz baby Bella mushrooms sliced 2 tbsp butter 1 ½ tsp red pepper flakes 1 ½ cup chicken broth 1 ¼ tbsp parlsey flakes 1 tbsp Parmesan cheese ½ tsp salt ¼ tsp black pepper 2 tbsp light olive oil more if needed 2 cloves garlic grated 1 tbsp all purpose flour Instructions Slice chicken in half lengthwise. Lay each slice flat on a cutting board. Cover with plastic wrap and using a meat mallet, flatten chicken breasts as flat as you can without breaking them apart. In one shallow bowl, add eggs and season with salt and pepper. Whisk eggs until slightly frothy. In another shallow bowl, add 1 ¼ cup of Parmesan cheese and 1 tablespoon of dried oregano and mix together. Dip each of the chicken cutlets in the egg wash first, shaking off any access egg, then into the Parmesan and organo mixture. Press each side of the chicken cutlets in the Parmesan mixture so that it is well coated on both sides. In a large non stick frying pan, heat light olive oil and add chicken cutlets. Cook over medium heat for about 3 minutes on each side or until chicken has cooked through fully. Add more oil when needed. Transfer chicken on a plate and set aside. In the same skillet used to cook chicken in, drizzle more oil if needed and add mushrooms. Over medium heat, cook until the mushrooms soften. Add in pepper flakes and garlic and cook for about 1 minute or until fragrant, mixing frequently. Add butter to the mushrooms and once it melts, add 1 tablespoon of all purpose flour and whisk quickly until a smooth paste forms. Add chicken broth, parsley flakes, Parmesan cheese, salt, and pepper. Whisk until well combined, making sure there are no lumps left from the flour. Transfer Parmesan crusted chicken into the mushroom sauce and let it simmer on low heat for 2 minutes. The sauce will slightly thicken as it simmers. Remove from heat and serve warm. #foodie #mealideas #inaeatsin #dinnerideas

Whipped Cream Cheese Frosting Frosting •3/4 cup heavy cream •1/2 cup cream cheese •1/2 cup sugar •1 tsp vanilla •pinch of salt Frosting Directions: 1. Whip together heavy cream and sugar. 2. Beat cream cheese until smooth. 3. Combine whipped cream, cream cheese, vanilla, and salt. Beat until smooth. #baking #frosting #whippedcreamcheesefrosting #recipes #homemade #recipeoftheday #recipeshare #bakingseason #foodie #inaeatsin

Carrot Cake •1 cup all purpose flour •1 tsp baking soda •1/2 tsp salt •1 tsp cinnamon •3/4 cup canola oil •1/4 cup brown sugar •1/2 tsp vanilla •2 eggs •1 1/2 cup carrots, grated •1/2 cup walnuts, plus more for decorating ——— Frosting •3/4 cup heavy cream •1/2 cup cream cheese •1/2 cup sugar •1 tsp vanilla •pinch of salt ——- Cake Directions: 1. Whisk together dry ingredients. 2. Whisk together wet ingredients. 3. Mix dry and wet ingredients together. 4. Add walnuts and grated carrots. Mix. 5. Pour in a lined round 8” pan. 6. Bake at 350°F for 25-30 minutes. Frosting Directions: 1. Whip together heavy cream and sugar. 2. Beat cream cheese until smooth. 3. Combine whipped cream, cream cheese, vanilla, and salt. Beat until smooth. 4. Frost top of baked and cooled carrot cake.

Here’s a fall evening dinner idea! Grilled cheese and tomato soup is the ultimate combo and it’s even better when it’s home made!

This is a wonderful weekend morning recipe if you enjoy baking! To make the dough, you need 1 1/2 cup luke warm whole milk, 1 tsp sugar, 2 tsps active yeast, 3 tbsp olive oil, 2 tsps salt, about 4 cups all purpose flour. For the filling, you will need diced ham and cheddar cheese. For topping, you will need an egg for the egg wash, Italian seasoning and sesame seeds. In a large mixing bowl, add in the luke warm milk and sugar. Mix until dissolved. Then sprinkled in the yeast and allow the yeast to activate for about 5 minutes. To the yeast, add eggs, salt, and oil. Sift in flour one cup at a time. Add flour until the dough is very soft without sticking to your fingers. Once kneaded, set aside to rise until it doubles in size. Once doubled, deflate and roll out dough so it’s about 1/4 inch thick. Cut into rectangles and fill with cheese and ham. Use a fork to crimp edges. Brush with egg wash and sprinkle Italian seasoning and sesame seeds. Bake at 350F- until golden brown.

Cream Cheese Frosting: •6 tbsps butter, softened •6 oz cream cheese, softened •1 tsp vanilla extract •1 1/2 cup powdered sugar •1/4 tsp salt

chocolate chip S Q U A R E S🖤 Ingredients: •2 cups all purpose flour •1/2 tsp baking soda •1/2 tsp salt •1 whole egg •1 egg yolk •1/3 cup sugar •3/4 cups light brown sugar •1 stick + 2 tbsp butter melted •3 tsp vanilla extract •1 1/2 cup semi sweet chocolate chips Preheat oven to 325°F Whisk dry ingredients In separate bowl, mix wet ingredients Fold dry ingredients into wet ingredients Add chocolate chips - don’t over-mix Bake in 6x9in pan for 20-22 mins #inaeatsin #bakingseason #chocolatechipsquares #buzzfeedfood #foodie #foodstagram #foodporn #thekitchn #bakefeed #bakefromscratch #foodfeed #feedfeed #feedfeedbaking #inaeatsin #recipeshare #recipeoftheday #recipevideo #foodreels #easydessert