#DELISH
Tumblr posts tagged #DELISH from across Tumblr — no login required.
These Pumpkin Cheesecake Thumbprint Cookies are the ideal fall treat. They’re a delicious combination of flavors, with a soft pumpkin cookie base and a creamy cheesecake filling that will have you baking them again and again. Ingredients: 1 cup all-purpose flour. ½ cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup pumpkin puree. 1 teaspoon vanilla extract. ¼ teaspoon salt. 4 ounces cream cheese, softened. ¼ cup powdered sugar. ½ teaspoon ground cinnamon. ¼ teaspoon ground nutmeg. ¼ teaspoon ground ginger. ¼ teaspoon ground cloves. ½ teaspoon lemon zest. Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the pumpkin puree, vanilla extract, and salt into the butter mixture until everything is well mixed together. Add the all-purpose flour slowly and mix it in until a soft dough forms. Put the powdered sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and lemon zest in a different bowl. Mix the ingredients together until the mixture is smooth and creamy. Make 1-inch balls out of the cookie dough and put them on the baking sheet that has been made ready. Use your thumb or the back of a teaspoon to make a hole in the middle of each cookie. Put a small amount of the cheesecake mixture into each hole. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Enjoy these tasty Pumpkin Cheesecake Thumbprint cookies after they have cooled down. Prep Time: 20 minutes Cook Time: 15 minutes Pajusi Valla Abikeskus
cuffs attached to collar i think i hauve covid... carlos who loves showing himself off!!! so when jannik brings out that collar it feels like his entire body takes a screenshot. kneeling and smooth skin on display everywhere, flushed from how intensely jannik is looking at him. and then jannik starts dragging a single finger down his chest, over his nipples and sensitive stomach and ohhh carlos is going a little insane but he's so on display that he cant do anything about it except whine and ask jannik to stop teasing
YEAH the imagery of carlos flushed all over sooo pretty and embarrassed at jannik looking 🙂🚬
Antipasto Stuffed Chicken is a delightful dish that combines the flavors of classic antipasto ingredients with tender chicken breasts. It’s cheesy, savory, and sure to impress! Ingredients: 4 boneless, skinless chicken breasts. 1 cup chopped mixed antipasto ingredients olives, roasted red peppers, artichoke hearts. 1 cup shredded mozzarella cheese. ¼ cup grated Parmesan cheese. 2 tablespoons chopped fresh basil. Salt and pepper to taste. 2 tablespoons olive oil. Instructions: Before you start cooking, heat the oven to 375F 190C. Be careful not to cut through the other side when you cut a pocket into each chicken breast. Chop the antipasto ingredients and put them in a bowl. Add the mozzarella cheese, Parmesan cheese, and basil. Add some antipasto to each chicken breast and then season with salt and pepper. A skillet that can go in the oven should have olive oil in it. For about three to four minutes on each side, sear the stuffed chicken breasts until both sides are golden brown. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked. After taking it out of the oven, let it cool down for a few minutes. Cut it up and serve it hot, with extra basil on top if you want. Prep Time: 15 minutes Cook Time: 30 minutes fanimated
These Pumpkin Cheesecake Thumbprint Cookies are the ideal fall treat. They’re a delicious combination of flavors, with a soft pumpkin cookie base and a creamy cheesecake filling that will have you baking them again and again. Ingredients: 1 cup all-purpose flour. ½ cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup pumpkin puree. 1 teaspoon vanilla extract. ¼ teaspoon salt. 4 ounces cream cheese, softened. ¼ cup powdered sugar. ½ teaspoon ground cinnamon. ¼ teaspoon ground nutmeg. ¼ teaspoon ground ginger. ¼ teaspoon ground cloves. ½ teaspoon lemon zest. Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the pumpkin puree, vanilla extract, and salt into the butter mixture until everything is well mixed together. Add the all-purpose flour slowly and mix it in until a soft dough forms. Put the powdered sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and lemon zest in a different bowl. Mix the ingredients together until the mixture is smooth and creamy. Make 1-inch balls out of the cookie dough and put them on the baking sheet that has been made ready. Use your thumb or the back of a teaspoon to make a hole in the middle of each cookie. Put a small amount of the cheesecake mixture into each hole. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Enjoy these tasty Pumpkin Cheesecake Thumbprint cookies after they have cooled down. Prep Time: 20 minutes Cook Time: 15 minutes Pajusi Valla Abikeskus
About the #DELISH tag
What is the #DELISH tag on Tumblr?
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