close

Blueberry Pie

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:

SUBSCRIBE:

WEBSITE:
FACEBOOK:
INSTAGRAM:
TWITTER:
PINTEREST:

read more
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

Visit our website

Like our FB page

Subcribe on our youtube channel

Follow us on instagram

Follow us on twitter

read more
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:

***********************************************
Connect with me!

Pinterest:

Instagram:

Twitter:

Facebook:

Website:

*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!

read more
Blueberry Pie

Kentucky Transparent Pie | Southern Living



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

Get the recipe:

Want to see more Southern Living videos? Subscribe to our channel! –

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.

Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:

read more
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!

GET THE RECIPE:

BUY OUR COOKBOOK:

SUPPORT US ON PATREON:

SUBSCRIBE TO THE EDGY VEG HERE:

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!

Connect with us on the interwebs here:

GET THE NEW COOKBOOK:
Follow The Edgy Veg on Twitter: (@edgyveg)
Follow The Edgy Veg on Instagram: (@edgyveg)
Visit The Edgy Veg Blog:
Like The Edgy Veg on Facebook:

read more
Blueberry Pie

Classic Potato Salad | 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 creamy, mayo-free, picnic-perfect potato salad.

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 Potato Salad

TASTES & TEXTURES: hearty, herby, creamy

MAKES 4 small servings
PREP TIME 35 minutes
COOK TIME 65 minutes

COCONUT FAKIN’ BACON
3 cups flaked unsweetened coconut
1/4 cup gluten-free tamari (can sub soy sauce)
1 tablespoon liquid smoke
2 tablespoons maple syrup
1 teaspoon smoked paprika
sea salt to taste

POTATO SALAD
1 1/2 lbs small red potatoes
1 tablespoon olive oil
sea salt & ground pepper, to taste
1/2 cup vegan mayonnaise
1/4 cup sweet relish
1 teaspoon dijon mustard
1/2 teaspoon onion powder
1 to 2 tablespoons finely chopped fresh dill fronds
1 cup finely chopped celery
1/4 cup finely chopped red onion
1 tablespoon snipped chives

To make the coconut fakin’ bacon preheat the oven to 325°F.

In a mixing bowl whisk tamari, liquid smoke, maple syrup, and smoked paprika together. Then add the flaked coconut into the mixture and lightly toss with a spoon to coat evenly.

Spread out evenly onto a baking sheet (or 2) lined with parchment paper. Bake for 20 minutes but toss the mixture on the sheet every 5 minutes to prevent burning. Make sure you set the timer so you don’t forget and burn the whole batch!

Sprinkle with sea salt right out of the oven and remove the coconut fakin’ bacon from the baking sheet, which is so hot it will continue to brown. Dump it onto a large plate or another baking sheet to cool. 

You can store leftovers in an air tight container or jar and use it on everything!

After making the coconut fakin’ bacon set the oven to pre-heat to 400°F for the baked potatoes.

Cut the small potatoes in halves and toss in sea salt, ground pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish or on a baking sheet until golden brown and crispy. 

Meanwhile prepare the dressing by combining vegan mayonnaise, sweet relish, Dijon mustard, onion powder, and dill together until well combined. Refrigerate until potatoes are mostly cooled from baking.

Right before serving toss baked potatoes in the dressing and top with coconut fakin’ bacon and chives. Serve immediately!

~~~

SUBSCRIBE:

WEBSITE: For the latest recipes, style & decor inspiration, visit:

FACEBOOK:
TWITTER: @Chatelaine
INSTAGRAM: @ChatelaineMag
PINTEREST:

read more
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

Visit our website

Like our FB page

Subcribe on our youtube channel

Follow us on instagram

Follow us on twitter

read more
Blueberry Pie

Easy Carrot Gelatin Dessert | Easter Recipe Idea



This Carrot gelatin dessert is perfect for Easter or as a refreshing treat during a Spring time brunch.

Hi Fusion Fam! ❤️🌎 Happy Recipe Friday! Gelatin desserts go way back and some people consider them to be a bit “old school”, but you know what? They’re still pretty awesome! Hope some of you are inspired to give this fun and easy recipe a try sometime.

Hola! I’m Johanna, a Latina of Spanish, French, & Irish descendants. I’m a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We’re a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Intercultural Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!

Schedule:
Monday’s @ 11:00am PST – Intercultural Lifestyle Vlogs
Friday’s @ 11:00am PST – Recipe Videos

Please SUBSCRIBE here!

Previous Recipe:

Previous Vlog:

Ingredients, Measurements Listed Below:

Gelatin Dessert Ingredients:
2 – 12 oz cans of evaporated milk
1 – 7.6 oz can of table cream (media crema)
1 – 14 oz can of sweetened condensed milk
28g or 1 oz of unflavored gelatin
1 cup watter
1 tsp of vegetable oil (to coat gelatin mold)
1 cup grated carrots – grate with a food processor or a handheld grater
1 cup chopped canned pineapple (fresh pineapple can’t be used because it contains the enzyme bromelain. This enzyme will break down the gelatin protein preventing the dessert from setting properly.)

Flour Water Paste for Eggshells:
1 tbsp flour
10 ml of water (1.25 tsp)

Optional Ingredients:
Walnuts or any nuts you like, any berries (i.e. blueberries, raspberries, mulberries, etc.), pitted sweet cherries, sliced strawberries, banana, melon balls, seedless red or green grapes, peaches, nectarines, or peeled and sectioned seedless oranges are some examples.

Notes:
* By emptying the eggs and baking the hallow eggshells, the eggshells can be decorated as Easter eggs and be kept for years without rotting.

** Depending on your microwave it can take anywhere from 15 – 30 seconds for the gelatin solution to liquify.

*** Rather than use real eggshells as gelatin molds, you can use reusable food safe ones if you have them.

**** You can prepare this dessert in advance and remove from the molds when ready to serve.

***** Dessert will keep in the refrigerator for up to 3 days

****** Always wash your produce before using in a recipe. Sorry guys the science geek in me just has to say this even though everyone knows this already. 😅

Suerte En La Cocina – Good Luck In The Kitchen 💖🍀

– – – – – – – – – – –

Instagram:

¬¬
Song: Joakim Karud – Spring Light (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:

read more
Blueberry Pie

CREAMY VEGAN MUSHROOM PASTA | Cooking with Almond Breeze | The Edgy Veg



Today on The Edgy Veg I am going to show you how to make a creamy mushroom pasta. This creamy pasta is a dream for all you mushroom lovers out there like me. It’s the perfect quick and easy weeknight meal, but also feels fancy and decadent.

LEARN MORE ABOUT Almond Breeze here:

GET THE RECIPE:

BUY OUR COOKBOOK:

SUPPORT US ON PATREON:

SUBSCRIBE TO THE EDGY VEG HERE:

I am so excited to be teaming up with Almond Breeze who is sponsoring this video, because they were the first almond beverage company I used when I went vegan! I literally have cases of their unsweetened original in my office because we go through SO many cartons a week. Did you know that they grow their own almonds!?

We all know that Almond Breeze is amazing in smoothies and coffee, but so many people forget or don’t know that you can cook with it! This creamy vegan mushroom sauce recipe proves that there is so much more you can make with almond Breeze than just smoothies. This mushroom sauce is made with mixed mushrooms, rosemary, nutritional yeast, peas, parsley and more. I hope it inspire you to start cooking more with Almond Breeze!

In a large pot bring salted water to a boil. Cook your pasta of choice according to package directions and drain. While the pasta is cooking, prepare the sauce. Heat olive oil or vegan butter in a large pot or pan over medium heat. Add minced garlic, chopped shallots, mixed mushrooms and salt and cook, stirring occasionally, until mushrooms are browned, about 10-15 mins.Turn the heat down to medium low after 5 mins.
Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. This is what with make this sauce nice and creamy.
Bring heat back up to medium-high and add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps. When completely smooth and thickened slightly, add remaining almond beverage and pepper to taste, return to a simmer, stirring constantly. Add peas and cook until the sauce thickens slightly again, about 3 mins.
Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using, until melted and well incorporated. Add salt & pepper to taste. Now add the pasta to the mushroom sauce and toss to coat. Serve garnished with extra parsley and serve immediately.

Enjoy!

Connect with us on the interwebs here:

GET THE NEW COOKBOOK:
Follow The Edgy Veg on Twitter: (@edgyveg)
Follow The Edgy Veg on Instagram: (@edgyveg)
Visit The Edgy Veg Blog:
Like The Edgy Veg on Facebook:

read more
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!

read more
1 2 3 4 5 122
Page 3 of 122