Ariel Winter

Replying to @ᴇʟʟɪᴇ this was take 1 pre bra😩😩😩😩#upsidedown

One last holiday recipe for good measure😉🎄 Pigs 🐷 In A Blanket Recipe by Food and Wine ✨ 1.5 tbsp Unsalted Butter 1.5 tbsp Light Brown Sugar Honey 1/4c Dijon Mustard Salt Pepper Hot Dogs (Or fun sausage if you’re fancyyyy) 1 Puff Pastry Sheet 1 Egg 1 tbsp Milk Preheat your oven to 375 and prepare your baking sheet! Melt butter in a sauce pan with sugar and honey and stir on medium heat. Remove from heat and whisk in the Dijon until fully combined. Set aside to fully cool! Cut your weenies into about 1 inch pieces and set aside. Lightly flour the surface you’re going to going to be working on and then unfold your thawed puff pastry sheet. Cut the dough in half and then in half again, and then cut each half into triangles. Depending on the size of your weenie pieces, you may need to cut the triangles in half again (I did lol). Brush each triangle with the Dijon glaze and season with pepper. Put the hot dog piece on the end of the triangle and roll. Lay the 🐷 seam side down on your baking sheet and repeat the process until you have blanketed all your weens🫶 In a small bowl, beat the egg and milk. You are making an egg wash! Brush the 🐷 with the egg wash and then sprinkle with salt flakes and pepper. Refrigerate for 15 minutes, and then bake for 30-35 minutes. You want them to be puffed and golden :) Make sure to rotate the baking sheet halfway through! Enjoy with your fav sauce/leftover glaze 🐷🤍 #holidaycountdown #pigsinablanket #christmasrecipe

There’s quite literally ~nothing~ like a cozy soup… especially on a monday 🥹 Butternut Squash Soup🥣🤤 3lbs Butternut Squash Salt Olive Oil 1 Onion— chopped 4 Garlic Cloves— minced 2 Carrots— chopped Fresh Rosemary— chopped Fresh Sage— Chopped Fresh Thyme— Chopped 4 tbsp Butter 4-7c Chicken Broth 1/2c-1c Heavy Cream Crusty Bread🥖 *Note on fresh rosemary, sage & thyme: you can always use dried, just keep in mind it is more potent dried so add less to begin! *You can also add croutons, bacon or seeds at the end! I’ve even seen apples! Preheat your oven to 400. While it heats, cut your squash into cubes. Drizzle with olive oil and salt and spread on a non stick baking sheet. If your baking sheet isn’t 150% non stick, use parchment paper. Bake for 30 mins/until tender. Chop onion, carrots, rosemary, sage and thyme, and then mince garlic. Add butter to your pot and melt over medium heat. Add onion and carrot and cook for 10ish minutes, constantly stirring. Stir in garlic and and spices, and cook for another 1-2 minutes, until fragrant. Lightly salt and pepper. Add chicken broth and stir until it comes to a boil and then add the roasted squash. Stir for another few minutes until the flavors are combined and then add the soup to a blender! If you have an immersion blender that’s perfect and if you don’t, blend your soup in batches in a regular blender like me :) Vent your blender so steam can escape! Return the soup back to the pot and add some heavy cream. Taste before serving and add more seasonings if you feel it needs it! I always add more because I loveeeeeeeee seasonings :) Serve with bread and enjoy!!!! #fallrecipes #soupseason #souprecipe #fallflavors

If you’re trying to make Santa fall in love with you this Christmas… Peppermint Espresso Martini 🍸 Espresso (I used a packet of instant espresso and hot water because I don’t have an espresso machine🥲 lol) 1oz Vodka 1.5oz Baileys 1oz Peppermint schnapps 1/2oz Simple syrup + more for drizzling White melting chocolate Crushed up candy canes + full mini candy canes for deco Make your espresso and let cool! While that cools, put the white melting chocolate in a bowl and microwave until melted for 45 seconds. Once melted, spoon onto a plate and rim the glass with the white chocolate. Then rim the glass with crushed candy canes. TBH, it’s actually really hard to achieve a perfect rim with the candy canes lol so I’d try before you make this for a party to know how to get it to stick right! Crush the candy canes more too. You need to work quickly because chocolate hardens quickly! I drizzle simple syrup over the candy canes and chocolate rim to help set it too. Then put it in the fridge. One espresso is cool and rim is setting, add your ingredients (minus the white chocolate & candy canes of course!) and ice to your cocktail shaker and shake it like a Polaroid pictureeeeee🤳🤳🤳 Pour your drink into the glass and garnish with a candy cane. Enjoy:) #holidayrecipe #espressomartini #holidaydrink

Pumpkin Whoopie Pies 🤤👩🏻‍🍳 Cookie: 1/4c Veggie Oil 1/4c Unsalted Butter— Softened 1/4c Granulated Sugar 3/4c Light Brown Sugar 1c Pumpkin Puree 1.5tsp Vanilla Extract 2 Eggs 1 2/3c Flour 1tsp Salt 1tsp Baking Powder 1tsp Baking Soda 2tsp Pumpkin Pie Spice 1tsp Cinnamon Filling: 8oz Cream Cheese 5tbsp Unsalted Butter— Softened 1tsp Vanilla Extract 2-3c Powdered Sugar Cinnamon Sugar (not in filling mix) Preheat your oven to 375 and line 2 baking sheets with parchment paper! In the bowl of a stand mixer (or regular bowl if you’re not using a mixer!), combine softened butter, veggie oil and sugars until smooth and pale in color. This will take several minutes! Next, add in the pumpkin, vanilla and eggs. Mix until well combined! In a separate bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice and ground cinnamon. Then add the wet ingredients and stir until the wet and dry are well combined and smooth, but don’t over mix. Use a small ice cream scoop (or use whatever scoop that is around the size you want your pies to be) and drop batter onto the parchment paper lined baking sheet. Make sure to space them out a little! Bake for 8-9 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool for a second and then transfer the pies onto a baking sheet to cool entirely before icing! While the cookies are cooling, make the icing. Cream together butter and cream cheese. This will take about 5 minutes. Next add vanilla and powdered sugar and mix. Spread your icing onto the bottom of each cookie and then top with another cookie and enjoy! I added a little cinnamon sugar to the top of the icing on some of them and it was soooo good too if you like added sweetness :) Enjoy!!!!! ***If you’re not going to eat all of the whoopie pies right away, save the cookies and the icing separately in the fridge and assemble just before eating! If you put the cookies in a Tupperware, place a little parchment on the bottom of the Tupperware and on top of each cookie layer if you layer cookies on top of each other to prevent any potential sticking! #fallbaking🍁🍂 #whoopiepies #fallrecipes

Still not over last weekend’s glam😭✨ #glam #legacyball #legacyyouthleadership

You guys it is OFFICIALLY fall soup season🍁 Starting off strong with a classic… Broccoli 🥦 Cheddar 🧀 Soup 🥣 (Recipe by Modern Proper) 1 Onion 1 Carrot— Grated or dice :) 3tbsp Salted Butter 5 Garlic Cloves 1/4c All Purpose Flour 1tsp Salt 1tsp Ground Mustard 1/2tsp Nutmeg 2c Milk Chopped Broccoli 2c Chicken/Veggie Broth Sharp Cheddar Cheese (Freshly Shredded) Extra Sharp Cheddar Cheese (Freshly Shredded) Parmesan Cheese (Freshly Shredded) Pepper Heat butter in a dutch oven or large pot. While the butter melts, chop the onion and grate (or dice) the carrot. Chop broccoli and rinse, and set aside to use later. Once melted, add the onion and carrots and cook until softened. Next, add the minced garlic and stir until fragrant— about 1 minute. Add the flour and stir to combine. Then add ground nutmeg, ground mustard and salt. Gradually add milk and stir to fully combine again until paste-like/thick enough to coat the back of a spoon— around 5 minutes. Turn off the heat and add the broth. If you have an immersion blender you can blend right in the pot but I don’t so I use my blender! :) If using a regular blender like me— add the soup and let cool for a minute or two before actually blending. While the soup cools, grate your cheese! Be suuuuuper careful not to grate your fingers😅 Once cheese is grated, set it to the side to use later. Now back to the blender! Blend the soup until smooth and return it to the pot. Turn the heat back on and add in the broccoli. Simmer on medium-low heat until the broccoli is tender which will take between 15-30 minutes depending on the side of your cut broccoli heads! Stir in your cheese (all of the parmesan & half of the cheddar) and stir until melted and creamy. Repeat with the rest of the cheese. Season with salt and pepper. Taste and season even more to your liking!!!! Enjoy! #fallsoup #souprecipes #warmrecipes

I found found this chocolate cake recipe from Add a Pinch and loved it so here I am…sharing what I found with you + my fun filling addition🍓 Chocolate Cake: *Important Note— I did 3 tiers but this recipe only makes 2 so I just made it twice and ate the 4th separately lol👀) 2c All Purpose Flour 2c Sugar 3/4c Unsweetened Cocoa Powder 2tsp Baking Powder 1.5tsp Baking Soda 1tsp Salt 1tsp Espresso Powder 1c Milk 1/2c Veggie Oil 2 Eggs 2tsp Vanilla 1c Boiling Water Strawberry Buttercream: 2c Unsalted Butter (Softened) 6c Powdered Sugar Freeze Dried Strawberries 1-2tbsp Unsweetened Cocoa Powder 2-4tbsp Milk 2tsp Vanilla Salt (Not necessary if using salted butter!) 3 little gel bottles of Red Food Coloring Cake🍰: Preheat oven to 350 & spray 2 9in cake pans with baking spray. Add flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder to a bowl. Mix to combine. Next, add milk, veggie oil, eggs and vanilla and mix together on lowest speed until the wet & dry ingredients are combined enough to prevent the dry ingredients from flying out of the mixer lol. Once you’ve reached that point, mix on medium until combined. Then, reduce speed to *very* carefully add the boiling water a little at a time, mixing until fully combined. The mixture will seem thinner than usual which is okay :) Pour filling evenly into cake pans and bake for 30-35 minutes until a toothpick inserted into the middle of each cake comes out clean. Remove the cakes from the oven and let cool. Then remove the cakes from the pan to cool completely before frosting! Buttercream😮‍💨: Add your softened butter to the bowl of your stand mixer and mix on medium speed for about 5 minutes until the butter is a pale yellow. Add the powdered sugar a little at a time until there is enough frosting in the mixer to prevent you from covering yourself in powdered sugar lol and then you can add in bigger batches. Get a separate bowl and put half of the frosting in it then add in crushed freeze dried strawberries. You don’t want large pieces in this separate batch, just not powdered because we want some texture! Put that separate bowl to the side and go back to your main bowl. Now add the freeze dried strawberries that you have processed into powder to give that strawberry taste, and add the cocoa powder. Then add the vanilla, milk and a pinch of salt. Start with 2tbsp of milk and then add more depending on what consistency you want your frosting! Once you have your desired consistency, start adding your food coloring. Sadly you have to put so much to get it this red, but if it’s only for special occasions it’s okay right?! 😅 Assembly: Lay your base cake layer on your cake stand and frost a thin layer of the lighter color, textured frosting. Don’t put a lot because you will need enough for two layers! Place your next cake layer on top and frost that. Then place the final layer on top of that and move to your super red frosting and get to work decorating however your little spooky Halloween heart desires!!!! :) Enjoy! #spookyseason #halloweenrecipe #chocolatecake

This one’s for the besties… Frozen Aperol Spritz Dedicated To Heather ✨🫶 12oz Prosecco 8oz Aperol 8oz Water 1/4c Orange Liqueur Ice Trays Blender Cute Glass✨ Time! Add prosecco, aperol, water & liqueur to a pitcher & stir. Pour into molds and freeze overnight or until firm. Once frozen, put the cubes into the blender and process until smooth. You can add a little extra Prosecco around the icee spritz too for added vibes and spicy alcohol inhalation✨ Enjoy!!!! #aperolspritz #bestievibes #cocktails

Sweet Potato Marshmallow Casserole + Special Ingredient✨🤍 4 Sweet Potatoes 1/2c Unsalted Butter Pumpkin Pie Spice Cinnamon Sugar Cinnamon Nutmeg Dash of Sage🙊 (Funny story…this was actually an accident once and it ended up being pretty good at balancing sweetness! Don’t add a lot of this though— you can always add more!) Milk 2/3c Brown Sugar Salt Topping (Can also be made nut-less lollll): 1/2c Butter 1/4c Light Brown Sugar 1/4c Dark Brown Sugar 1/3-1/2c Flour Cinnamon Salt Walnuts Candied Pecans (Or regular! I just loveeeee sugar) Mini Marshmallows Fill a big pot with lightly salted water and bring to a boil. Peel and chop your sweet potatoes and then add to pot once the water is boiling. While you are doing this, preheat your oven to 375 and grease a baking dish. I used a 9x13. The time your sweet potatoes take depends on the size of the chunks! Smaller chunks = faster cooking. Drain and add to a stand mixer. Add butter and spices and mix. After you’ve mixed just to combine a little, add the sugar, milk & salt. Honestly, you can just add all of this together to begin with I just got so distracted with the show I was watching that I added steps for myself lol🙄 Make sure to taste your mixture as you go because this is really a dish that you want to make sure you like before you go any further! I love sugary things and you may not etc so taste as you go to be sure it’s to your liking. Once you are satisfied, add it to your greased dish and place in the oven to heat through. If it’s still warm in the mixer it may not need much time in the oven. I’d say about 15 mins but it will be longer if the mixture is cold. While that bakes, make the topping! Add butter, both sugars, flour, cinnamon, salt and nuts to a bowl and mix. Remove the sweet potatoes from the oven and lay a thin layer of mini marshmallows. Add a layer of topping on top of that marshmallow layer. Repeat that process one more time and then place back in the oven at 450 broil for 2 minutes or bake for about 8-10 mins at 375/until the marshmallows are puffy and golden! Make sureeeeee to watch the dish in the oven so you don’t burn the marshmallows because they can burn so fast! Let sit for a few minutes and then enjoy!!!!!!!🤤🤤🤤 You can make this dish a day in advance (minus the topping) and put in the fridge. On the day of, take it out and bake it at 375 for about 45 minutes/until it’s heated through. Then do the topping:) #recipes #holiday #holidayrecipes #thanksgiving

Justice for this chicken pot pie because she may not look the prettiest but she's GIVING. Double Crust 🤤 Chicken Pot Pie 🥧 1 Onion— Diced 4 Celery Stalks— Diced Rotisserie Chicken— Shredded 2 Garlic Cloves— Minced 1/2c Unsalted Butter 1/3c Flour 1 3/4c Chicken Broth 3/4c Heavy Cream Salt Thyme Crushed Rosemary Pepper Frozen Mixed Veggies (Peas, Corn & Carrots) 3 Frozen Pie Crusts— 2 will be used and one is a spare just in case! :) Egg Wash— 1 egg beaten with 1 tbsp milk Set oven to 425 and grease a pie pan. When the oven preheats, dice onion and celery, and shred chicken. Set aside. Melt butter in a sauce pan, and add in onion and celery once melted. Once softened, add in minced garlic and stir until fragrant— about a minute or so. Next add flour and stir until fully combined. Then add chicken broth and stir again. Let simmer for a few minutes and then add heavy cream. Stir and let simmer again. It will thicken. Add salt, rosemary, thyme and pepper. Next, add chicken and veggies and stir continuously for a few minutes. Taste and adjust seasoning to your liking! While the filling is simmering, place your pie crust in the pie pan. Once the frozen crust thaws, it’ll be workable which is helpful because you can just fix cracks easily with a spare pie crust on hand! Mold the crust to the pan and then fill with the filling. Place the 2nd (not spare) pie crust on top of the filling and gently push down to press together the edges of the bottom and top crust. Then take a knife and make thin slits across the top of the pie. Brush crust and edges with egg wash and place pot pie in oven! Bake for about 30 minutes— or until the crust is golden brown. Let it sit for at least 10-15 minutes if you can! I didn’t have time so my pot pie is looking…disheveled but at least she’s tasty!!!!!!! Enjoy!!!!!!!!! #chickenpotpie #dinnerrecipe #wintermeals

✨oooo now she’s ready for the @Legacy Youth Leadership awards 🫶 #grwm

Casper’s first pup cup🥹🐶 What fall drink should I try next?! #falldrink #pupcup

Okay guys, it’s time to start thinking about holiday appetizers and this one is IT. Stuffed Mushrooms🍄‍🟫🍄 Baby Bella Mushrooms 1/2 Onion— Chopped 2tbsp Butter 3 Garlic Cloves— Minced 4oz Cream Cheese Italian Herb Bread Crumbs Panko Bread Crumbs Parmesan Cheese Salt Pepper Dried Parsley Olive Oil Spray Preheat your oven to 400 degrees and get your nonstick baking sheet ready! If you need to, line your baking sheet with parchment paper. While the oven preheats, pick the bigger baby bellas from the pack and separate their stems from the caps (tops). Wipe down your mushrooms instead of rinsing because they may become soggy if you do a traditional clean. Mushrooms are dirty though so definitely give them a good wipe lol. Next, finely chop the stems, one extra whole mushroom and half an onion. Melt the butter in a skillet over medium heat, and then add in your chopped mushrooms and onions. Cook for about 5 minutes and then add in the garlic. Cook with the garlic until fragrant, about a minute. Turn off heat and set aside to cool slightly! In a small mixing bowl, combine the mushroom & onion mixture, cream cheese, bread crumbs, panko, parmesan, salt, pepper and dried parsley. Once fully combined, grab your tray of mushroom caps and spray olive oil over them. Now it’s time to ✨fill✨! **Quick tip— do not overfill! I would recommend doing less than I did in the video because it was a litttttttttle bit more than usual but hey who cares the yums were yumming🤤 Put your mushrooms in the oven and bake for about 20-25 minutes. You want the top to be golden and the mushrooms to be a little softer. When they’re done, take them out and enjoyyyyyy🍄🫶 #holidayappetizer #holidayrecipes #stuffedmushrooms

kay guys the name is complicated but this recipe SLAPS. Perfect for winter🤍 Beef Bourguignon🗣️😭 2lbs Beef Chuck— cut into chunks and patted dry Salt Crushed Rosemary Roasted Garlic Powder Onion Powder Pepper Bacon🥓— Chopped 1 Onion— Diced 3 Carrots— Sliced 24oz Baby Bella Mushrooms— sliced (12oz used in the first step & 12 oz used in the 2nd) 6 Garlic Cloves— Minced 1tsp Tomato Paste 2tbsp Flour 750ml Bottle Of Red Wine🍷— I used cab sav 1 Bay Leaf 3 Sprigs of Thyme Pearl Onions Water Olive Oil Pinch Of Sugar Remove beef from the fridge and cut it into chunks. Pat the pieces dry and add to a bowl with all of the seasonings. Set aside (at room temperature) while the oven preheats and you prepare the other steps! Preheat oven to 325 and then heat a large Dutch oven (like my beautiful @staub_usa 🥹 that I’m obsessed with) or a heavy pot with a secure lid. Chop the bacon and then add it to the Dutch oven/pot. Cook the bacon on medium-low until the bacon is done (browned and crisp!) and then remove with a slotted spoon to a small paper towel lined bowl. You want to make sure to leave as much fat in the pot as possible! Increase the heat to medium and arrange the beef cubes in a single layer in the pot. Make sure you don’t overcrowd the pot. Cook the pieces until they are well browned on all sides. This will take about 10 minutes or more depending on the size of your pieces! You may need to do this two or three times depending on how many you have. While the beef is cooking, dice the onion, and slice the carrots and mushrooms. Make sure to rinse the dirt off your mushrooms after you slice/or after you remove from the package if you bought pre-sliced! Transfer pieces to a plate using the slotted spoon as they are done. Once the beef is all done, reduce the heat and add in the onion and carrot. Cook for about 5 minutes, making sure to stir often, and then add mushrooms. Continue to cook for about another 5-10 minutes and stir until the veggies are all soft, then add in your minced garlic. After about a minute, add in your tomato paste and flour, and stir for another minute before adding your wine, bay leaf, thyme, and half of the bacon bits. It’s also time to add your beef back in🎉 Make sure to scrape all the brown bits from the bottom of the pan! Cover the pot and transfer it to the oven. Cook for 2-3 hours— or until the beef is super tender! Check on it half way and give it a stir :) About 30 minutes prior to taking the bourguignon out of the oven, heat a large skillet over high heat and add the pearl onions, remaining mushrooms, 1/4c water, olive oil, salt, pepper and a pinch of sugar. Bring to a simmer, reduce heat and cover. Cook for about 15 minutes and then uncover and turn the heat to high, stirring constantly for about 5 minutes until veggies are browned! Remove the bourguignon from the oven and add the skillet pearl onions and mushrooms, and the bacon bits, to the bourguignon. Serve over mashed potatoes, rice, pasta or just on its own! Enjoyyyyyyyy :) #DinnerIdeas #beefbourguignon #creatorsearchinsights

Okay guys hear me out… No Bake!!!!! Avalanche🫨 Cookiesssss🤤 Recipe inspired by Dinner At The Zoo! 16oz White Chocolate Melting Candy 3/4c Creamy Peanut Butter 2c Rice Krispies Cereal Mini Marshmallows Mini M&Ms Mini Peanut Butter M&Ms 1c Mini Semi Sweet Chocolate Chips— divided! Place 1/2c of the mini chocolate chips in the freezer! While they get all 🥶, line two baking sheets with parchment paper. Then place the white chocolate into a microwave safe bowl and microwave for 45 second increments until melted. Stir in between each cycle. Once the chocolate is melted, add in the peanut butter and stir until completely combined. Add the Rice Krispies and stir again until fully combined. Let the mixture cool until lukewarm. Once slightly cooled, add in the marshmallows and stir, and then the M&Ms, peanut butter M&Ms, and frozen chocolate chips, and stir again until everything is combined. Once you are happy with everything you have in your bowl, it’s time to quickly form your cookies before the mixture hardens! Scoop out whatever sized cookies you want onto your parchment paper until all of the cookies are formed, and then top with the remaining chocolate chips. Cool completely and then enjoy! I put mine in the fridge and they were done in about 10 minutes 😍 They were soooo yummy and only took about 20 minutes total! You really can put anything you want in them so go wild and enjoy! 🍪✨🤍

Halloween 2024🐶👻✨🫶 What did y’all go as!!!!! Did your dogs dress up too😜 @officiallukebenward #dogsoftiktok #halloween

🦃 My Big Fat Greek Thanksgiving 🫶

You guys this fudge recipe is SO simple and SO good. Try it for fall and let ne know what you think!! Salted Caramel White Chocolate Fudge Fun fudge recipe by Three Olives Branch ✨ 24oz White Chocolate Chips 14oz Sweetened Condensed Milk Pumpkin Spice Seasoning 1/2tsp Vanilla Extract 1/8tsp Salt Caramel Sauce Salt flakes on top✨ Line a baking dish with foil— I used a 9x13 dish but you can use a 9x9 or any similar size! In a large microwaveable bowl, add white chocolate chips & sweetened condensed milk. Microwave for 30 second intervals, stirring each time until fully melted. Add the pumpkin spice, vanilla and salt and mix. Pour the mixture into the dish, making sure to disperse evenly and into all the corners. Drizzle your caramel sauce over the fudge and then use a knife to make your design. If you push the caramel too deep into the fudge with the knife, caramel will get into the fudge and make the inside of some pieces gooey! Sprinkle with the salt flakes. Refrigerate the fudge for 2 hours or leave at room temperate to solidify for at least 4. You want totally solid fudge! When you are ready to eat the fudge, cut it however you like and enjoy :)! If it’s too hard, put your back into it I BELIEVE IN YOU! Just kidding, let it sit out for a little bit if it came out of the fridge lol. Enjoy!!! #fallfudge #fallrecipe

Okay guys… peaches may not be in season but I’m a believer that this dessert deserves to be eaten yearround🥹🍑 Brown Butter Brown Sugar Peach Cobbler ✨🍑 Fruit Topping!: 1c Salted Butter 8 Peaches (I used fresh but since they’re no longer in season you can use frozen sliced peaches!) 1.5c Brown Sugar 1tbsp Cinnamon 1tsp Salt 2tsp Nutmeg 1tsp Cardamom 1/2tsp Ginger 1/2tsp Cloves 1tbsp Cornstarch 1.5tsp Vanilla Lemon Juice Batter that I forgot to record 😩: 2c Granulated Sugar 2c Flour 1tsp Salt 3tsp Baking Powder 2c Buttermilk Cinnamon + Brown Sugar sprinkled on top before baking! Preheat the oven to 400 and grease your baking dish. Melt butter in a pan over medium heat for a long time, swirling often. It will foam and loudly pop! Your goal is to cook the butter until it turns amber brown and smells nutty. Separate out 1/2c of the browned butter into a measuring cup and leave the rest in the pan for the peaches. Place the pan back on the heat and add the peaches. Mix to combine the browned butter & peaches. Then add spices + cornstarch. Mix to combine and stir until mixture becomes syrupy. Add vanilla and lemon juice, stir again, and remove from heat. For the batter: In a big bowl, whisk together the sugar, flour, salt & baking powder. In a smaller bowl, mix together the separated 1/2c browned butter & buttermilk until combined. Separate out 1/2c of the buttermilk/browned butter mixture and set aside. Add the rest of the mixture to the dry ingredients and stir until fully combined. Pour the batter into the pan (except for the 1/2c reserved) and drizzle a little bit of cinnamon & sugar onto the batter before spooning the peaches over the batter. Then drizzle the reserved batter over the peaches and sprinkle and little more brown sugar and cinnamon before placing in the oven. Bake for 45-55 minutes until the peaches are bubbling and the top is golden brown! Let cool for a bit & then add vanilla ice cream and enjoy!!!!! #fallrecipes #desserts #dessertrecipe