yummy bites


Yield: 2 dozen

The things you’ll need


  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!

  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!

Repost from foodyfetish on Instagram

Meteor Shower (Harrison Osterfield)

Pairing: Harrison Osterfield x Reader

Summary: Harrison takes reader to watch a meteor shower for their second date

Word Count: 1204

Warning(s): Major cuteness

Requested by: @sidneybean 

A/N: I apologize if my description of meteor showers suck, I have never seen one. Y/F/S: Your favorite soda 

(Also my requests are open)

A knock at the door as I ran my hand through my hair in the mirror. I swallowed making my way to the door nervously biting my lip. It’s just the second date, calm down. I opened the door smiling at the boy in front of me.

“Hey.” Harrison greeted. He wore a grey sweater with his usual black jeans and breath taking smile.

“Um hey.” I smiled. “I’m almost ready can you give me like three seconds?”

“Sure.” He said. “ I’m about five minutes early so no rush.”

“You can come in—um if you want.” I blushed. He nodded walking in as I held the door open.

“Let me just get my purse—sorry it’s kinda messy.”

“It’s alright. You should see my room.” Harrison laughed as I walked quickly to the kitchen grabbing my purse.

“Right.” I tucked some of my hair behind my ear. “I’m already.” Harrison nodded leaning me out the door. I closed the door making sure it was locked. He lead me to his car opening the front door helping me in the front seat. “So—where are we going?” I laughed.

“It’s a surprise.” Harrison grinned as he slid into the driver’s seat.

Keep reading

Carrot Cake Bites Recipe

Makes 12–14

Sweet treats don’t necessarily have to be full of processed sugar. The natural sugars found in dates and raisins satisfy those cravings just as well as any chocolate bar or slice of fat-laden cake—but that’s not to say you can’t or shouldn’t have the occasional piece. I’m increasingly conscious of how much cake I consume (welcome to your thirties!) and so I’ve taken inspiration from one of my all-time favorite recipes and given it a somewhat healthy twist by forming it into every seasoned vegan’s standby sweet, the incomparable (but perhaps not so appetizingly named) “raw ball.” And as an added bonus, these bite-sized treats don’t even require any cooking—just process, roll, chill, and eat… now that’s better than messing around with batter any day. 

1 small carrot, grated
1 cup medjool dates, pitted and roughly chopped
2 1/4 cups pecans
1/3 cup raisins
Grated zest of 1 clementine or orange
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of freshly grated nutmeg
½ cup shredded coconut

Squeeze out any excess liquid from the grated carrot.

Place all the ingredients, apart from the coconut, into a food processor and process until the mixture comes together in a large clump, scraping down the sides of the bowl a couple of times, if necessary.

Line a plate or baking sheet with parchment paper.

Take a teaspoon of the mixture, roll into a ball, and place on the parchment paper. Repeat to make 12–14 golfball-sized spheres in total.

Put the shredded coconut into a bowl and roll each ball in the coconut to coat. Place the balls on the lined plate and refrigerate overnight.