#cozygettogether

This simple baked risotto recipe eliminates the need for constant stirring on the stovetop. It results in a creamy, flavorful dish with minimal effort. Perfect for a weeknight dinner or a cozy gathering with friends.

Ingredients: 1 cup Arborio rice. 2 cups chicken or vegetable broth. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. This will take about 5 minutes of cooking after you add the chopped onion and garlic. Add the Arborio rice to the pan and stir it around to coat the grains with oil. Cook for two more minutes. Fill a baking dish with the rice mixture. Add chicken or vegetable broth to the rice, season with salt and pepper, and stir it in slowly. Place the baking dish in a preheated oven and cover it with foil. Bake for 25 to 30 minutes, or until the rice is soft and the liquid is absorbed. Cover and take out of the oven. Then, add grated Parmesan cheese on top. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 35 minutes

If you like coffee, these pumpkin cupcakes with cream cheese frosting are a great treat. The rich, tangy frosting goes really well with the warm spices like cinnamon, nutmeg, cloves, and ginger. They're a great addition to a cozy get-together or your coffee break.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/2 cup buttermilk. 1 tsp vanilla extract. For Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1 tsp vanilla extract. Orange food coloring optional. Pumpkin-shaped sprinkles optional.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium-sized bowl with a whisk. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Add the eggs one at a time and beat well. Then add the pumpkin puree, buttermilk, and vanilla extract and mix well. Add the dry ingredients to the wet ones one at a time and mix them together until the batter is smooth. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. Melt the cream cheese and butter together. Then, beat them together until the frosting is smooth and creamy. Mix the powdered sugar and vanilla extract into the frosting and beat it until it is light and fluffy. If you want the frosting to look like pumpkin, you can add a few drops of orange food coloring to it. Put the cream cheese frosting on the cupcakes after they are completely cool enough to handle. For a fun holiday touch, put pumpkin-shaped sprinkles on top of each cupcake. Enjoy your pumpkin cupcakes with cream cheese frosting after you're done making them!