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Cranberry Bliss Bars (Starbucks Copycat)

January 21, 2017 by 918 Plate 3 Comments

Starbucks copycat Cranberry Bliss Bars are sweet cookie bars flavored with fruity goodness!

Starbucks copycat Cranberry Bliss Bars are sweet cookie bars flavored with fruity goodness!…

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Filed Under: Baking, Desserts, Vegetarian Tagged With: cranberry, cream cheese, dessert, vegetarian

Skillet Apple Crisp with Crunchy Almond Topping

September 22, 2016 by 918 Plate 5 Comments

Enjoying this apple crisp with crunchy almond topping will usher the fall season right into your home!

Enjoying this apple crisp with crunchy almond topping will usher the fall season right into your home!…

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Filed Under: Desserts, Vegetarian Tagged With: apples, crisp, crumble, dessert, one pan, skillet, sweets

Easy Chocolate Dipping Sauce

May 12, 2016 by 918 Plate 4 Comments

This Easy Chocolate Dipping Sauce is perfect for fruit or other desserts as a drizzle or a dunk!

This Easy Chocolate Dipping Sauce is perfect for fruit or other desserts as a drizzle or a dunk!

This is hardly a recipe… but this easy chocolate dipping sauce is a fast way to turn fruit into a dessert (as if it wasn’t already). I even use the microwave! It’s slightly reminiscent of Nutella, but a little bit less hazelnutty and a little more peanutty!…

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Filed Under: Desserts, Gluten Free, Vegetarian Tagged With: chocolate, dessert, fruit, sauce

Butternut Squash Cookies (Pumpkin Cookies)

October 8, 2015 by 918 Plate 4 Comments

These fall favorite pumpkin cookies are made with freshly roasted butternut squash puree, perfect for the foreseen canned pumpkin shortage!

These cookies are famous (or should I say…infamous) in my family. Let me tell you a bit about them: basically October 1 every year we decide it’s time for pumpkin cookies. And we make them. And make them. And make them. Through all the cold winter months to keep us warm fat (or something). We have been making them for years from an old church cookbook. It’s pretty easy to remember because it’s mostly “one of everything.” The batch is always a double batch. The icing gets eaten from the bowl sometimes. And they’re always gone very, very quickly.

I traded up in this recipe and made some cookies that were truly next level. The secrets? Use alllll the pumpkin pie spices, instead of just cinnamon. AND: fresh roasted butternut squash purée in place of canned pumpkin.

These perfectly pumpkin cookies will suit you and yours the whole season long! Cream cheese icing with a spongy spiced cookie!

 

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Filed Under: Desserts, Vegetarian Tagged With: butternut squash, cookies, dessert, Libby, Nagi, pumpkin, recipe, RecipeTin

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

Don’t Miss Thursday Brunch!

Recent Posts

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