Lemon Chia Quick Bread #BreadBakers

Lemon Chia Quick Bread

As you already know we love to bake in this group and each month our host choose a theme to challenge us to created a tasty and delicious bread.

This month the inspiration is brought to you by seeds, yes all the different recipes you can make with seeds of any kind, sesame, chia, pepitas, etc, all kinds of different textures and flavors in sweet and savory breads.

I decide to make a bread to welcome the spring, I know we are  not there yet, but I can smell it in the air already, beautiful lemons and strawberries, Yum!; ups, ok yes lemons and chia seed, because why not, this are very popular right know and make a very taste and nutty combination.
And if you want your kids to try it, just make this quick bread and I asure you they will love it.

Enjoy

INGREDIENTS

  • 2 1/4 cup AP flour
  • 3 teaspoons baking powder
  • pinch of salt
  • zest of 2 lemons
  • 3 teaspoons Chia seed
  • 4 eggs
  • 1 1/4 cup sugar
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • The juice of 1 lemon

DIRECTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of an electric mixer, beat sugar and sour cream for 3 minutes, then add vanilla extract eggs 1 by 1 and oil, mix for 3 more minutes.
  • Sift together, flour, baking powder and salt, then add lemon zest and the chia seed.
  • To the sugar mixture, add lemon juice and the dry ingredients, mix just to combine.
  • I use mini loaf bread mold to make it pretty and tiny, but you can use a normal size one, spray some oil and pour the mixture in the mold.
  • Bake for 45 minutes or until golden brown and cook in the center.
  • This recipe makes 4 mini loaf breads or 1 normal size.

lemon chia bread

Preparation time: 20 minutes
Cooking time: 45 minutes
Level of the recipe: Easy

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month’s theme is Seeds, and his hosted by Karen of Karen’s Kitchen Stories. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com Don’t forget to check out the rest of the delicious breads with seeds:

BreadBakers
 
 

Quick Focaccia Bread #TwelveLoaves

Quick Focaccia Bread

This month we have the great inspiration of the Italian bread, the best of the best in this cuisine.
I love a good focaccia bread, but sometimes I don’t have the time to make it with yeast, so I try and experiment with different recipes and methods and found the perfect compromise to this delicious bread.
So easy and fast you will love the crunchiness and the flavor, a mixture of basil oil with oregano and parmesan cheese.
Perfect for a side in salads or pasta, and of course just for the pleasure of eating perfectly delicious Italian bread.
Enjoy

INGREDIENTS

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon basil oil or olive oil and more for the baking sheet
  • 1 teaspoon dry oregano
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 cup water

DIRECTIONS

  1. Preheat the oven to 425 degrees F.
  2. In a bowl add, water, flour, baking powder, salt, oregano and garlic powder, mix until everything is incorporated, then turn the dough onto a floured surface and knead for about 3 minutes. Form a ball and place it in a previously grease baking sheet, pour a little oil in the surface of the dough and spread into a rectangular shape.
  3. Sprinkle the parmesan cheese and bake for 25 minutes or until golden brown.
  4. This recipe makes 1 focaccia bread.
Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Rossella from Ma ch ti sei mangiato, and our theme is Italian Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Olive Breads!

If you’d like to bake along with us this month, share your Italian bread using hashtag #TwelveLoaves!

Holiday Fruit and Cheese Bread #TwelveLoaves

Holiday Fruit and Cheese BreadWhat a better way to start this month with some delicious inspired holiday breads. All kinds of bread that you can make this season.
I have the privilege to carrying a lot of different recipes the my family have made for man years, and because I know you like different and new flavors, I want to share them with all of you.
In this occasion I made a very different fruit, no rum or weird taste, no, this fruit cake is made with ricotta cheese and and I know dry fruits, but only cherries and pineapple.
I actually know the this is a bread the your kids are going to enjoy a lot.
Not a lot of sugar and great to make this holiday month.
This fruit and cheese bread is different, delicious and totally ready to eat.
Enjoy.

INGREDIENTS

  • 3 cups flour
  • 2 teaspoons baking powder
  • 3 eggs
  • pinch of salt
  • 1 stick of softened butter
  • 2 cups ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup chopped dry fruit
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer, cream butter, sugar and ricotta cheese.
  3. In another bowl mix the dry ingredients, to the mixture above add, eggs, vanilla extract and mix.
  4. Turn off the mixer and add half of the dry ingredients and half of the milk, mix just to combine, to the other half of the dry ingredients add the dry fruit, turn off the mixer again and add the rest of the milk and flour, beat just to combine the ingredients.
  5. Place on a loaves pan and bake for one hour or until the center of the bread is completely cook.

This recipe makes 2 medium size loaves breads pan.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which operates smoothly with the help of our bakers.

Our host this month is Liz from That Skinny Chick Can Bake, and our theme is Holiday Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pumpkin Breads.

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:

  1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
  2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (enter theme).
  3. Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.

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Classic Anise Dinner Rolls #BreadBakers

Classic Anise Dinner RollsWelcome to another delicious #BreadBakers month, and we have on this occasion some ideas to make on the thanksgiving dinner, or maybe a good hot and perfect breakfast the day after, you can decide what is best for you.
I made, a classic in my family, Anise dinner rolls, yes this are a must, and my family loves the flavor, texture and of course the they can eat it at any time of the day.
They are delicious just out of the oven, but be careful you can really burn your mouth. They are also very rustic, and that is something my grandma always taught me, homemade is better than anything you can find in the most expensive store.
I’m sure this is a new flavor the you can really enjoy.
Let me know how you like this little delicious pieces of bread.
Enjoy.

Today’s host is Holly from A Baker’s House  a big thank you to her for all her hard work.

INGREDIENTS

  • 2 cups flour
  • 3/4 cup milk
  • 2 tablespoons butter
  • 2 1/4 teaspoon rapid yeast
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons Anise Seed
  • 1 egg
  • 1 teaspoon milk

DIRECTIONS

  1. Preheat the oven to 375°F.
  2. In the bowl of a stand mixer add the flour, salt, sugar and yeast. In a separate bowl add milk, butter and anise seed, heat it in the microwave for 30 seconds, or until it reach 130°F.
  3. Add to the flour mixture and beat for 2 minutes.
  4. Place the dough in a flour surface (not to much flour) and knead for 8 minutes or you can use the fancy attachment in the mixer to do it.
  5. After the kneading time, place the dough in a bowl, cover and let it rest for 10 minutes.
  6. Then, grab the dough and cut it in 12 or 14 pieces, shape into balls, place in an round pan, an 8-inch can work good, cover and let it rise for 30 minutes.
  7. Once all ready, brush with a mixture of egg and milk, and bake for 35 minutes or until golden brown.
  8. This recipe makes 14 dinner rolls.
Preparation time: 50 minutes
Cooking time: 35 minutes
Level of the recipe: Easy

November #BreadBakers
Theme: Thanksgiving Breads. Make a bread that you would enjoy for Thanksgiving– whether it is pumpkin cinnamon rolls for breakfast, potato rolls for dinner or sandwich rolls for leftovers– the possibilities are endless! Enjoy baking!

How to join

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Sweet Dry Grapes Bread with Cinnamon #BreadBakers

sweet dry grapes bread with cinnamonSecond month to be participating with this fabulous group and I love it, it is amazing how versatile and simple it is to bake and create different types of bread and share with you all my experience and the mistakes too.
This month we make breads with grapes in any shape and form, like raisins, because you know the dry grapes are raisins, and thats what I use in my recipe, delicious sweet and dry grapes.
It is a very crunchy and soft bread with hints of cinnamon and of course lots and lots of pieces of dry grapes.
Perfect for this fall weather, help you keep you warm in the afternoons, anyway, is just what you need at any hour, any day, for whatever you want to eat it.
Enjoy.

INGREDIENTS

  • 4 cups AP flour and more for kneading
  • 1 teaspoon salt
  • 1 1/2 teaspoon dry active yeast
  • 1/2 cup lukewarm water
  • 1 1/4 cup sugar
  • 4 eggs
  • 1/2 cup margarine
  • For the filling:
  • 1/2 cup margarine
  • 3 tablespoons grown cinnamon
  • 1 1/2 cup brown sugar

DIRECTIONS

sweet dry grapes bread 1

In the mixer bowl combine salt, flour, sugar and raisins (chopped the raisins just for the bread to be completely cover with them).

sweet dry grapes bread 2

In another bowl add the yeast to the warm water and let ir rise for 5 minutes, fates that add eggs and margarine, and star adding to the flour mixture.

sweet dry grapes bread 3

Mix the dough for 7 minutes, it will looks super sticky but that is ok.

sweet dry grapes bread 4

Place the dough in a previously grace bowl and cover with plastic wrap and let ir proof for 2 hours. It looks beautiful and the smell just like this is amazing.

sweet dry grapes bread 5

In the meantime mix brown sugar and cinnamon and melt the margarine, you need to be ready once the time has past and the dough is all rest and super relax.

sweet dry grapes bread 6

oOk, now lets work the dough a little kneading for 5 minutes, then try to shape it into a rectangle, brush some margarine and sprinkle the super aromatic mixture of cinnamon and brown sugar, roll the dough, just like when you make cinnamon rolls.

sweet dry grapes bread 7

Place the bread rolls in a grease baking sheet, smear more margarine and let it proof again for 20 minutes, this is enough time to preheat your oven to 375°F and then bake the bread for 35 minutes.

This recipe makes 2 loaf of bread.

Preparation time: 15 minutes plus 2 hours and 20 minutes of proofing
Cooking time: 35 minutes
Level of the recipe: Easy

And here are more delicious ideas.

How to join

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

The badge

BreadBakers

Apple Braid Bread #TwelveLoaves

Apple Braid BreadAnd we welcome the Autumn season with some inspired and delicious recipes made with apples, yes the #TwelveLoaves team, made a bunch of different types of bread and because is apple picking time, you can make all of them.
My take this month on a delicious apple inspired bread is something the I love eating growing up, Braid Bread, the bakeries in my country have all kinds of braid bread, sweet or salty you just can’t decide in just one.
I try this recipe a couple of times and is not your typical bread recipe, is more compact and doesn’t rise a lot.
The most important here, is the you make the bread and enjoy with a cup of coffee or tea, because in the cool afternoons there is nothing better than that.
Enjoy

INGREDIENTS

For the Dough:

  • 21/2 cups flour
  • 1/3 cup sugar
  • 1/4 cup soft butter
  • 2 eggs
  • 1/3 cup warm milk
  • 2 teaspoon of dry yeast
  • 1 teaspoon vanilla extract
  • pinch of salt

For the filling:

  • 1 teaspoon butter
  • 2 apples, cut into chunks
  • pinch of salt
  • 1 teaspoon grown cinnamon
  • 1/2 cup Dulce de Leche

DIRECTIONS

Preheat the oven to 350°F.

Bread 1

Add the yeast to the warm milk and let it proof for about 5 minutes, you can sprinkle some sugar to help.
In a bowl mix flour, eggs, vanilla extract, salt add the yeast (once ready) and mix to combine with a wooden spoon, add the butter little by little and mix until is all incorporate.
In a slightly flour surface, place the dough and knead for a few minutes, place in the bowl aging and let it rest for 30 minutes.

Bread 3

 

In the meant time place dulce de leche, cinnamon, salt and apples in a pot and cook for 5 minutes in low heat. Let it cool completely, this is important we don’t want a hot filling for out dough.

Bread 4

Ok now the fun part, form a rectangle with the dough and place it in a baking sheet cover with parchment paper, add the filling in the center and cut the sides, about 10 each side, but from the center to the outside, is a little messy but thats ok, my little daughter help me with this one and it was super fun.

Bread 5

See what  I mean, when I have help everything looks so beautiful, ok then put the little pieces one on top of the others, remember to close the ends, you can brush some egg mix with little water to make it more brown and delicious.
Bake for 40 minutes.

This recipe makes 1 braid bread.

Preparation time: 45 minutes
Cooking time: 40 minutes
Level of the recipe: Easy

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!

#TwelveLoaves: Apples

If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:

  1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
  2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
  3. Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.



Potato Bread With Raisins #BreadBakers

potato bread with raisinsI’m so honored and happy to be part of this group and be able to share our first event.
Thank you to Renne from the Magnolia Days, to open the door to an amazing new aventure in the kitchen.
Ok, I know it is still hot outside but, you can’t say the making homemade bread is something imposible, the smell and flavors are so different and of course your family will fell so happy to be eating a bread they can actually pronounce the ingredients.
You know me a little humor makes a difference.
I made for you, soft, crispy and delicious Potato bread, yes this bread is made with real potatoes, this is my favorite bread to make, the crumb is soft, not to sweet not to salty and brown to perfection.
The perfect afternoon or breakfast bread, with some cream cheese, jam or butter, oh my! I need a piece know.
Please leve a comment if you like the recipe and don’t forget to try it and experiment into new shapes.
Enjoy.

INGREDIENTS

  • 3 yucan gold or 2 Idaho potatoes peel, cut in pieces and cook in water with salt.
  • 2/3 cups milk
  • 2/3 cups sugar
  • 1/2 teaspoon salt
  • 2/3 cup butter
  • 3 egg and 1 yolk
  • 1 teaspoon of milk
  • 2/3 cup warm water
  • 2 packages of active dry yeast
  • 6 cups flour
  • 1 cup raisins
  • Zest of 1 lemon

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. In a sauce pan on medium low heat add milk and bring to boil, turn off the heat and add butter, lemon zest, salt and sugar, make a mash with the potatoes and add 1 1/3 cup to the above mixture.
  3. Add the yeast to the water and le it sit for 5 minutes, you”ll see the it starts to make an sponge, then add to the milk and potato mixture, let it cool for a bit and place in a bowl of a stand mixer, you don’t need a hook mi mix the dough.
  4. Begin to beat the mixture on medium high speed, add the eggs one by one and 3 cups of flour, one at a time, beat for 1 minute and place dough on a floured surface, this is when you will add the rest of the flour, do not use more then the 3 cups left.
  5. Knead the dough for 10 minutes, do not be gentle she needs a lot of stress relive therapy, add the raisins while your kneading.
  6. Let it rest for 5 minutes, in the meantime mix the yolk with the milk.
  7. Cut the dough in half and place each peace in a loaf bread mold, and brush the yolk and milk mixture on the top, let it rise for 45 minutes.
  8. Once all big and delicious, bake for 30 minutes.
  9. This recipe makes 2 loaf breads.

potato bread 1 potato bread 2 potato bread 3

 

Preparation time: 30 minutes + 45 minutes of rise
Cooking time: 30 minutes
Level of the recipe: Easy

And here are more inspired, delicious recipes from out other contributors.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Raisin Coconut Bread #TheLeftoversClub

raisin coconut breadAfter a long time not posting I’m glad to be sharing with all of you again some recipes.
Summer is become a little busy, funny right, thats why is bean like a month without recipes here, but have no fear, we are back and ready for more delicious and exited recipes.
Now today I want to share this delicious raisin coconut bread the I made for my friend Faye at the The Leftovers Club.
Is delicious and perfect to take on a road trip, picnic or BBQ, is great with coffee, tea or any kind of drink.
It had two of my favorite flavors, lemon and coconut, of course the raisins are not bad at all but you know me, I love coconut.
I know is a little hot to bake in the summer, but this bread is to good not to make.
Enjoy and I hope you like it.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 3 cups AP Flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • zest of one lemon
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 stick of butter
  • 2 cups sugar
  • 1 cup half and half
  • 1 cup raisins
  • 1 cup graded coconut

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer ad sugar and butter and cream for 5 minutes, then add the eggs one by one and the vanilla extract.
  3. In a bowl sift flour, baking powder, salt, ad the lemon zest.
  4. The alternated the dry ingredients with the half and half, ad by hand the raisins and the coconut.
  5. Pour the mixture in a baking pan previously grease, and bake for one hour.

This recipe makes 1 bread.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

leftovers-club-badge


BREAD PUDDING WITH PECANS a Retro #SundaySupper

DSC_0804This week has been incredibly fun with the #SundaySupper family, we have been creating retro recipes, those recipes that immediately transport us to our childhood.
Those recipes that our mothers and grandmothers cooked over and over, it brings back many memories for me personally, the worst was when my grandmother stopped cooking my favorite foods as a child.
The good news is that many of them are on the list of recipes this week and I can make them again and enjoy.
One dessert that I loved was the bread pudding, my grandmother baked it once a week because usually we had day-old bread.
My recipe is very similar to my grandmother, I made just a few changes because I think that she cooked is delicious.
So I hope you enjoy it and try it.

INGREDIENTS 

  • 4 cups milk
  • 1 can of condensed milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 24 sweet rolls
  • 1/2 cup of sugar
  • 1 cup of chopped pecans
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup of raisins

DIRECTIONS

  1. Preheat oven at 350 F.
  2. Cut sweet rolls into pieces placed in a tray and bake for 10 minutes, remove from oven and cool completely.
  3. In a bowl stir together milk, eggs, sugar, condensed milk, nutmeg and cinnamon, mix until everything is well incorporated.
  4. Add the bread to the mixture and let stand for 5 minutes, add the raisins, pecans and stir.
  5. Pour into a pan and bake for 1 hour and 10 minutes.

Makes 36 individual portions can be served warm or at room temperature.

Preparation time: 25 minutes
Cooking time: 1 hour and 10 minutes
Level of the recipe: Easy

And if you need more inspiration to make your own retro recipe here is the list from our retro family.

Sunday Supper Retro Appetizers:

 Sunday Supper Retro Salads:

 Sunday Supper Retro Breads and Sandwiches:

SundaySupper Main Dishes:

Sunday Supper Retro Sides and Veggies:

 Sunday Supper Retro Desserts and Cocktails:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

BUTTERNUT SQUASH AND CARROT BREAD #SundaySupper

I love baking and experimenting with different ingredients, this recipe was created thanks to the inspiration that my grandmother planted in me.
She used to make a delicious butternut squash bread, the only thing I did was add one or two ingredient to make it even more delicious.
It is fluffy, with a texture and flavor that will impress you, you never would believe that this is a butternut squash and carrot bread.
My grandmother baked delicious breads and every time I try to recreate one of the recipes that she made my house smell like nostalgia, and transports me to my childhood, sitting at the kitchen watching my grandmother created new recipes.
Hope you like this bread is full of love and delicious memories.
And today we are celebrating all the things orange, because fall is everywhere. Come with us and be part of the #SundaySupper family and enjoy all the recipes.

INGREDIENTS

  • 6 eggs
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 sticks of melted butter
  • 4 cups flour
  • 1 tablespoon baking powder
  • 1 cup of butternut squash puree
  • 1 cup shredded carrots
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  • 1 pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F.

In a mixer, beat eggs and gradually add the 2 sugar and butter, beat for 5 minutes.

Sift flour, baking powder, cinnamon and pinch of salt in a bowl.

To the egg mixture add vanilla and grated carrot, alternate squash puree with flour, beat until everything is well incorporated, about 5 minutes more.
Finally add the raisins and stir well.

Pour into greased and floured style Bunt pan, bake for 50 minutes.

Remove from oven and let cool in pan for 10 minutes, unmolding the bread and place on a rack to cool completely.

This recipe makes 12 servings.

Preparation time: 25 minutes
Cooking time: 50 minutes
Level of the recipe: Easy

Do you want more recipes? Well check out all the delicious recipes that the family of the #SundaySupper made for you.

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Kris from In The Kitchen with Audrey and Maureen  is making her Sweet Potato Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Claire from The Realistic Nutritionist is baking up some Spiced Low-Fat Pumpkin Biscuits
Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
 High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Sweet Potato Salad
Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup With Adult Grilled Cheese
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad
Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
 Sunset (Dinner and Main Dishes)
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli in Sage Butter Sauce
Pam from The Meltaways is making some Spooky Stuffed Peppers
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Elizabeth from The Hand That Rocks The Ladle is making Baked Sweet Potatoes with Maple Pecan Shallot Butter
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
 By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Bree from Bree’s Bites is bringing Peanut Butter Pumpkin Bites
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Pumpkin Cream Cheese Fruit Dip
Laura from Family Spice is making some Gluten Free and Unprocessed Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
In case you lost count, that is fifty nine delectable dishes! I don’t know about you, but my mouth is already watering!
Please be sure you join us on Twitter throughout the day during #SundaySupper.
We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.