New and Delicious: September 13, 2016

From The Daily Meal's Culinary Content Network bloggers

Make sure you try this peach and tomato panzanella salad while the fruits are still in season.


Browned Butter Pumpkin Cake

Throw yourself into fall by baking this cake from Lori's Lipsmacking Goodness. It’s packed full of autumnal pumpkin, spices, and browned butter flavors, and is coated in a wonderfully tangy cream cheese frosting.

For the Browned Butter Pumpkin Cake recipe, click here. 

Easy Muffin Tin Omelette

Use your muffin tin to bake these adorable individual-sized omelettes. Fill them with your kids’ favorite ingredients for the best back-to-school breakfast, lunch, or snack, just as Clarks Condensed recommends.

For the Easy Muffin Tin Omelette recipe, click here.

Peach, Apricot, and Cherry Ice Pops

Celebrate the last few days of summer — when it’s still hot enough to need to regularly eat ice pops — with these simple, summer-fruit-filled treats, courtesy of Turmeric n’ Spice.

For the Peach, Apricot, and Cherry Ice Pops recipe, click here.

Pressure-Cooker Pulled Pork

You don’t have to spend hours standing over a hot barbecue or constantly checking on the oven to make pulled pork. Follow Mango and Tomato’s lead, and let your pressure-cooker do all the hard work, so you don’t have to.

For the Pressure-Cooker Pulled Pork recipe, click here.

Tomato and Peach Panzanella With Prosciutto

Salads don’t have to leave you unsatisfied and still hungry. This Italian-inspired summer fruit and sourdough creation from PDX Food Love is delicious, filling, and perfect to make in these last few weeks of sunshine, when the fruits are at their ripest.


For the Tomato and Peach Panzanella With Prosciutto recipe, click here.