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Blueberry Pie

Blueberry Pie

The Ultimate Berry Crumble – Food Wishes



Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the “ultimate,” this amazing berry crumble is, and has the certification to prove it. I can’t show it, but it’s on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!

You can also find my content on Allrecipes:

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Blueberry Pie

Live from the Kitchen: Triple Crust Berry Pie | Sunset



Irvin Lin from San Francisco’s Eat the Love makes Triple Berry, Triple Crust Pie! Watch along and create your own delicious pie!

For more recipes check out Eat the Love:
Find the book Marbled, Swirled, and Layered:

This broadcast originally aired on Facebook Live July 11, 2017:

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Blueberry Pie

No Bake Blueberry Cheesecake | How to make Blueberry Cheesecake (with costing)



No Bake Blueberry Cheesecake | How to make Blueberry Cheesecake (with costing)

Ingredients:

2 cups graham, crushed
1 stick butter/margarine, melted
1/3 cup brown sugar
1/2 tsp cinnamon powder(optional)
200g creamcheese
3/4 cup white sugar
370ml all purpose cream, chilled
370ml evaporated milk
595g blueberry pie filling and topping
20g gelatine, clear and unflavored

Procedure(crust):

1) Combine crushed grahams, brown sugar and cinnamon powder. Mix well
2) Add melted butter and mix well
3) Press about 3 tbsp grahams into the container to pack it tightly
4) Chill until it sets

Procedure(cheesecake):

1) Combine creamcheese, white sugar and evaporated milk. Whip until combined
2) Combine gelatine and hot water. Mix until it dissolves
3) Mix dissolved gelatine and creamcheese-milk mixture
4) Whip all purpose cream until doubled
5) Mix whipped cream and creamcheese-milk mixture
6) Pour about 1 1/2 cup creamcheese mixture
7) Chill until it sets
8) Top with 2-3 tbsp blueberries
9) Chill before serving

Related post:
No Bake Banoffee Pie | How to make Banoffee Pie (easy Dessert recipe)

15 minutes Dulce de Leche | easy Dulce de Leche (Toffee)

How to make Yema Spread |Custard Spread | Custard Filling for Brazo de Mercedes

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Blueberry Pie

VEGAN RICHA’S EVERYDAY KITCHEN COOKBOOK REVIEW (with recipes!) | Mary’s Test Kitchen



Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavour is Richa Hingle’s 2nd cookbook. I loved her first, Vegan Richa’s Indian Kitchen, so I was excited to review this one too.
In this vegan cookbook review, I try:
– Richa’s Brownies,
– Easiest Black Bean Burgers,
– Celery Ranch Sauce, and
– Firecracker Cauliflower

—SHOP—
Buy Vegan Richa’s Everyday Kitchen:

Buy Vegan Richa’s Indian Kitchen:

More of my favourite things:

—RECIPES—

Richa’s Brownies:

Easiest Black Bean Burgers:

Celery Ranch:

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*Some links are affiliate links. This means I’ll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!

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Blueberry Pie

Kentucky Transparent Pie | Southern Living



Put this pie in your celebratory lineup for a little nod to Kentucky.

Get the recipe:

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In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.

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Blueberry Pie

VEGAN FUNFETTI WAFFLES RECIPE | How to Make Vegan Waffles | Vegan Breakfast Ideas | The Edgy Veg



This vegan funfetti waffles recipe is perfect for a quick but fun brunch or breakfast! These vegan Funfetti Waffles are a party on a plate and are perfect for celebrating a birthday of someone who loves breakfast in bed. These vegan waffles are a super fun take on the classic funfetti cake recipe and are a piece of cake to make!

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MORE VEGAN BRUNCH IDEAS:

You can make these fluffy funfetti babies healthier by making sure to use organic ingredients and even going sugar free. Another option is to use a table spoon of agave or maple syrup for a sweetener instead of using granulated sugar. I also recommend these sprinkles that use only natural dyes and are non GMO, gluten-free and Kosher.

Essentials for making this dish include a waffle iron, which you can order online here:

GET VEGAN SPRINKLES HERE:

To make these vegan waffles start by preheating your waffle iron. In a large bowl, whisk together flour, sugar, baking powder, and salt and set aside. In a mixer fitted with a whisk attachment, or in a bowl with a whisk or hand mixer, beat the aquafaba until light and foamy and resembles whipped egg whites. (yes, actually). Add the oil, almond milk, and vanilla extract to the bowl or mixer and mix until smooth. Now add in the flour mixture and mix until well combined and smooth. Fold in the sprinkles until well incorporated. Almost there! Grease the waffle iron and ladle or scoop the batter onto the iron. Close and cook until the waffle is golden brown, about 4-5 mins. Carefully remove the waffle from the iron, and repeat with remaining waffle batter. Serve waffles with vegan whipped cream or fresh fruit and more sprinkles if you want!

Enjoy!

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Blueberry Pie

Mango Graham Ice cream Roll and Oreo Ice cream roll (Summer Idea)



Mango Graham Ice cream Roll and Oreo Ice cream roll

Mango Graham Ice cream Roll ingredients:

740ml all purpose cream (chilled overnight)
410ml evaporated milk (chilled overnight)
585g condensed milk (chilled overnight)
1 1/4 cup sweet mangoes, diced (more if needed)
1 1/2 cup graham crackers, semi crushed
3 cups crushed grahams (more if needed)

Oreo Ice cream roll ingredients:

740ml all purpose cream (chilled overnight)
410ml evaporated milk (chilled overnight)
585g condensed milk (chilled overnight)
1 cup Oreo Vanilla Cream, semi crushed
3 cups crushed Oreo vanilla cream
2 tbsp Vanilla extract(optional)

We need:

ice
ice bag/ice wrapper: 4″x 12″(size)
Aluminum foil
Clear pack loaf small(optional)

Mango Graham Ice cream Roll procedure:

1) In bowl combine evaporated milk and condensed milk. Mix well. *chill milk mixture while whipping the cream
2) Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice
3) Surround the mixing bowl with ice
4) Whip all purpose cream for 10 minutes on high speed
5) Gradually add milk mixture and whip for another 5 minutes
6) Fold in mangoes and semi crushed grahams
7) Fill ice bag with ice cream mixture. *fill the bag about 240g of ice cream mixture
8) Tie the ice bag to lock it
9) Repeat steps for the remaining mixture
10)Freeze overnight
11)Coat: Combine crushed grahams and melted butter
12)Unwrap ice cream roll
13)Coat ice cream roll with crushed grahams evenly.*Repeat steps for the remaining mixture
14)wrap in foil
15)Freeze for 1-2 hours or until it sets

Oreo Ice cream roll procedure:

1) In a bowl combine evaporated milk and condensed milk. Mix well. *chill milk mixture while whipping the cream
2) Set up: get a big basin. Add ice and place mixing bowl or big stainless pot over the ice
3) Whip all purpose cream for 10 minutes on high speed
4) Gradually add milk mixture and whip for another 5 minutes
5) Mix in Vanilla extract
6) Fold in semi crushed oreo
7) Fill ice bag with ice cream mixture. *fill the bag about 240g of ice cream mixture
8) Tie the ice bag to lock it
9) Repeat steps for the remaining mixture
10)Freeze overnight
11)Unwrap ice cream roll
12)Coat with crushed oreos
13)Wrap in foil
14)Freeze for 1-2 hours or until it sets

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Blueberry Pie

Banana Cream Pie Dr. Sebi Alkaline Electric Recipe



PLEASE READ DESCRIPTION

Ty’s Conscious Kitchen

For today’s recipe I make Alkaline Electric Banana Cream Pie! This goes great with some Alkaline Date Syrup.

Full recipe is on our website at:
Date Syrup Recipe:

‘Alkaline Electric Recipes From Ty’s Conscious Kitchen’ Cookbooks!
My first 36 recipes are in Vol. 1
The next 56 recipes are in Vol. 2
Special 24 recipe Desert Edition: Vol. 3

Online Shopping Options:
Organic Creamed Coconut:
3pc Non-Stick Springform Pan Set –
Unsweetened Coconut Flakes –
Cuisinart Food Processor –
Hand Mixer –

7 DR SEBI LIFESTYLE TRANSITION TIPS

DR SEBI’S NEW NUTRITIONAL GUIDE – HOW TO FIND IT

WHAT MY FAMILY EATS IN A DAY

We will be posting more recipes to show you how we are incorporating this way of eating into our lifestyles. Subscribe for updates and leave comments if there is something you would like to see us make!

DISCLOSURE: At the time of this recording, all items used in this recipe were approved and on Dr. Sebi’s nutritional guide. If at any point in the future these items are removed from his list, you may omit the item and substitute with another item from the nutritional list. Please check Dr. Sebi’s website regularly to stay updated on any future changes.

Please note: If you have questions about Dr. Sebi’s nutritional guide or methodology, please contact his office directly.

FTC Disclaimer: Clicking on the product links above may result in a small commission to me. This helps to offset the cost of providing this free content to everyone. Thanks for your support!

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Blueberry Pie

A Week of Dinners ( Vegan )



▶ Check out my gear on Kit:

1 week of easy vegan dinner ideas in my life, with recipes. 🙂
for a free trial and 10% off your first Squarespace purchase, go to and use offer code ‘sarahsvegankitchen’ at checkout.

・ recent videos ・
filipino corned beef hash →
shepherd’s pie →
vegan meat taste test →

・ recipes ・
sloppy joes →
jackfruit curry →

→ cilantro-peanut pesto
1 bunch cilantro, stems included
1 cup peanuts (raw or toasted)
juice of 1 lime
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1-3 teaspoons chili paste
1 clove garlic
1 teaspoon minced ginger

directions: blend all ingredients together in a food processor, scraping down bowl as necessary. add some water or neutral-flavored oil, if desired, to achieve a thinner consistency.

→ chinese chicken salad dressing
1/2 cup rice vinegar
1/4 cup soy sauce
1 clove garlic
1” knob of ginger
1-3 teaspoons chili paste
2 tablespoons toasted sesame oil

directions: blend all ingredients until smooth. store leftovers in an airtight container in the fridge.

→ breaded eggplant
1 medium eggplant
1/2 cup flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
pinch of salt and pepper
1/2 cup unsweetened plain plant milk
1 cup panko breadcrumbs

directions: preheat oven to 400°F. peel and slice eggplant into 1/2” slices. salt generously and allow to sit for 10-15 minutes. rinse well with water and pat dry.

whisk together flour and spices. dredge eggplant in mixture, then dip into milk and into breadcrumbs.

arrange eggplant on lined baking tray and bake for 40 minutes, or until slightly golden brown. optional: to encourage more browning, spritz with spray oil before baking.

・ connect with me ・
instagram → @thesarahsullivan
email → thesarahsullivan (at) gmail (dot) com

・ about this video ・
all my camera/sound gear →
edited with final cut pro x
music by pyrosion

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Blueberry Pie

Veggie Lasagna | Vegan It! with Lauren Toyota



Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: A saucy, cheesy, meatless (but veggie-packed) lasagna.

Watch more in our Vegan It with Lauren Toyota series:

To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel:

~~~

Recipe:

Vegan Lasagna

MAKES 4 to 6 servings
PREP TIME 60 minutes
COOK TIME 70 minutes

TOFU RICOTTA
1 block extra firm tofu, crumbled
1/4 cup nutritional yeast
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup fresh basil, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon ground pepper

BÉCHAMEL
1/2 cup soft tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable stock
2 tablespoons tahini
2 tablespoons nutritional yeast
2 teaspoons corn starch
1/2 teaspoon sea salt

LAYERS
1 jar (640 ml) tomato sauce (about 1 3/4 cups)
1 tablespoon + 1 teaspoon olive oil
1 small zucchini, thinly sliced
1 cup carrot ribbons
4 cups fresh baby spinach
1 pack of ready bake lasagna noodles (you’ll use about 200g)
1 1/3 cup vegan mozzarella shreds

To make the tofu ricotta, crumble the tofu into small pieces resembling ricotta cheese with your hands. Add in the remaining ingredients and combine with a fork. Keep in the fridge until you’re ready to assemble the lasagna.

To make the béchamel, put all these ingredients in a blender and combine until smooth.

Pre-heat the oven to 400°F.

You can make nice carrot ribbons using a vegetable peeler or you can shred the carrot with a cheese grater. Partially cook the zucchini and carrot in a pan over medium heat with 1 teaspoon of olive oil. Set them aside on a dish and use the same pan to cook the spinach. Get it wilted and soft but don’t overcook it. It should still be bright green. If you want to use frozen spinach just make sure you thaw and drain out the water.

Use a deep 8 x 8-inch glass baking dish to assemble the lasagna. Lightly coat the inside of the dish with 1 tablespoon of olive oil you can spread around evenly with your hand.

Assemble the lasagna in this order:

1) Pour about a 1/2 cup of tomato sauce into the bottom of the dish and spread out an even layer with a spatula or spoon.
2) Add one layer of noodles across. You might need to break them to fit in the dish, but you can overlap the noodles if they don’t fit perfectly in the dish.
3) Then take half the amount of tofu ricotta and spread it evenly over the noodles.
4) Take 1/3 cup of shredded mozzarella and sprinkle over top.
5) Add all the spinach on top of the mozzarella.
6) Pour half the béchamel evenly over the top being sure to get some of it down the sides of the dish.
7) Add ¾ cup of the tomato sauce on top, spreading out to the edges.
8) Then add another noodle layer, turning the noodles the opposite direction from the first layer.
9) Use the other half of the tofu ricotta as the next layer.
10) Take another 1/3 cup of shredded mozzarella and sprinkle over top of the tofu ricotta.
11) Add the zucchini and carrots in an alternating fashion as one layer.
12) Pour the remaining béchamel evenly over top.
13) Add another ½ cup of the tomato sauce on top and spread out to the edges of the baking dish.
14) Then add one more layer of noodles and the remaining tomato sauce on top.
15) Sprinkle 2/3 cup of shredded mozzarella as the topping.

Cover with foil and bake for 50 minutes. Then remove the foil and turn the broiler to high and bake for 10 minutes or until the top is golden brown. Allow the lasagna to sit for 15 to 20 minutes before cutting and serving.

~~~

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