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Pumpkin Pie

Pumpkin Pie

Beth’s Lemon Thyme Cookies + DIY Mother’s Day Project with Robert Mahar!



Learn how to make some delicious Lemon Thyme Sugar Cookies one of my favorite Lemon Dessert Recipes. It’s a perfect gift idea in time for Mother’s Day and then learn how to package them up in a cute DIY Mother’s Day Craft thanks to my uber talented friend Robert Mahar.

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BETH’S LEMON THYME SUGAR COOKIE RECIPE
Makes 2 dozen 3” cookies

INGREDIENTS:
1 cup (240 g) of unsalted butter
1 cup (200 g) sugar
1 egg 
1 ½ tsp (7.5 ml) lemon extract
Zest of 1 small lemon
2 tsp (10 ml) fresh thyme, minced
3 cups (360 g) flour
¾ tsp (3.75 ml) salt
¼ tsp (1.25 ml) baking powder
1 tbsp (15 ml) raw cane sugar or turbinado sugar

METHOD:
Beat together butter and sugar with an electric mixture until fluffy. Add egg, lemon extract, lemon zest and thyme. Beat to combine.
Whisk together the flour, salt and baking powder. Set aside.Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, and flatten into a disc. Refrigerate for 2 hours.Roll out dough on a well-floured surface to about ¼ “. Cut scalloped circles (3” in diameter) and transfer to a cookie sheet lined with parchment. Sprinkle each cookie with the raw sugar.

Bake for 12-13 mins until cookie is set. Remove from the oven and allow cookies to cool.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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Pumpkin Pie

Low calorie Raspberry Jello Pie | How To



How To Make Raspberry Jello Pie | (Sugar free, low carb, Keto friendly)
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Recipe:
Ingredients:
1/2 cup boiling water
2 – 6oz greek yogurt (same flavor as jello)
1 packet sugar free jello (any flavor)
1 container of cool whip

Directions:
Mix boiling water and jello together. Wisk until well combined. Add both greek yogurts. Wisk until smooth. Fold in the cool whip. Lightly mix until smooth. Pour into pie pan, and let set in fridge for 1 hour. Serve cold. Enjoy!

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Pumpkin Pie

Vegan Meal Prep for LAZY People + FREE GIFT OFFER! – Mind Over Munch



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Pumpkin Pie

Beth’s Salted Caramel Ice Cream Recipe | ENTERTAINING WITH BETH



Learn how to make salted caramel ice cream, a decadent ice cream flavor worth the time and effort!

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BETH’S SALTED CARAMEL ICE CREAM RECIPE
**CLICK HERE FOR PRINTABLE VERSION**

Makes 1 quart

For Caramel:
1 1/3 cup (265 g) of sugar
1 cup (240 ml) heavy cream, slightly warm
1 tbsp butter (15 g)
2 tsp fleur de sel sea salt* (10 ml)

For Ice Cream Base:
6 egg yolks
2 tbsp (13 g) cornstarch
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
2 tbsp (25 g) sugar
1 tsp (5 ml) fleur de sel salt

*Fleur de sel sea salt is much less “salty” than table salt. If you can’t find it, use Kosher salt (better flavor than table salt) very sparingly (start with 1/4 tsp (1.25ml) to taste until desired saltiness in caramel is achieved.

METHOD:
In a large saucepan, heat sugar on medium-high until it starts to melt and turn amber brown. Swirl the pan around the heat, being careful not to stir it, but allowing it to melt on its own.

Reduce heat to low, add 1 cup of heavy cream, it will boil up but then settle down as you whisk it until smooth. Add butter and sea salt. Transfer to a heat safe Pyrex pitcher and set aside.

In a large bowl whisk, together egg yolks with cornstarch until smooth. Set aside. In a large saucepan heat cream, milk and sugar until sugar dissolves.

Temper egg mixture by pouring a little of the warm cream/milk mixture into the eggs whisking all the while, adding a little at a time until everything is combined.

Transfer base mixture back to the sauce pot and heat on medium-high, stirring until thickened. It should coat the back of a spoon and reach at least 165F.

Then pour the cooked base through a sieve into a clean bowl. Stir in the caramel sauce until smooth. Refrigerate 2-4 hours until chilled. Process ice cream in an ice cream machine according to your machine’s operating instructions and freeze until firm.

Scoop ice cream into fancy glasses and serve with Langue de Chat cookies.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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Pumpkin Pie

Frozen Samoa Pie | Delish



Get the full recipe from delish:

INGREDIENTS

FOR THE CRUST
50 NILLA Wafers
6 tbsp. melted butter
1/4 c. sugar
FOR THE FILLING
4 oz. cream cheese, softened
1 can sweetened condensed milk
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 c. Cool Whip, defrosted
4 c. toasted coconut, divided
2 c. caramel, melted and divided
1 c. mini chocolate chips
1 c. semisweet chocolate chips, melted

DIRECTIONS
1. Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. Grease a 9″ pie plate and press in the crust mixture.

2. Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla and salt until fully incorporated. Fold in Cool Whip.

3. Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel.

4. Pour half the cream cheese mixture into the pie pan and cover with coconut caramel. Smooth to the edges to make a layer.

5. Top with the remaining cream cheese mixture, then add the remaining 2 cups toasted coconut and mini chocolate chips. Drizzle with remaining caramel and melted chocolate and freeze until firm, about 4 hours. Serve.

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Pumpkin Pie

Pumpkin Pie Pop Tarts | Delish



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INGREDIENTS

FOR THE POP TARTS
2 refrigerated pie crusts
Flour, for rolling out pie doughs
3/4 c. pumpkin puree
1/3 c. brown sugar
1 tsp. pumpkin pie spice
Pinch salt
Egg wash (1 beaten egg mixed with 2 tsp milk or water)
FOR THE GLAZE
1 c. powdered sugar
1 tbsp. milk
1 tsp. pure vanilla extract
1/2 c. cinnamon sugar
Orange sanding sugar

DIRECTIONS

1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and salt until smooth.

2. On a lightly floured surface, roll out pie crust into a large rectangle until it’s about ⅛” thick. Cut the dough in half crosswise, then into quarters lengthwise. Transfer pieces to a baking sheet and refrigerate while you repeat process with remaining dough.

3. Spoon a large dollop of the pumpkin mixture into the centers of half of the dough rectangles. Top with another piece of pie crust and press down around the edges. Crimp the edges with a fork, then use a toothpick to gently poke holes in the tops of each pastry (to allow some steam to escape). Brush the pop tarts with egg wash then bake until golden, about 20 minutes. Let cool for about 10 minutes on pan, then transfer to a wire rack to cool completely.

4. Make glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Spoon onto cooled pop tarts and sprinkle with cinnamon sugar and sanding sugar.

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Pumpkin Pie

Death By Chocolate French Toast | Delish



Get the full recipe from delish:

INGREDIENTS

1 1/2 c. semisweet chocolate chips, plus more for garnish
1/2 c. heavy cream
4 large eggs
1 c. chocolate milk
1 tsp. pure vanilla extract
1 tbsp. cocoa powder
pinch of kosher salt
1 loaf brioche, sliced 1 ” thick
2 tbsp. unsalted butter, divided
Whipped cream, for topping

DIRECTIONS
1. Make chocolate ganache: Place chocolate chips in a medium heat-proof bowl. In a small saucepan over medium-low heat, heat heavy cream just until it bubbles, about 5 minutes. Pour hot cream over chocolate chips. Let sit 5 minutes, then whisk constantly until smooth. Set aside to cool slightly, then transfer to a Ziploc bag.
2. In a shallow baking dish, whisk eggs with chocolate milk, vanilla extract, cocoa powder, and salt. Set aside.
3. Prepare bread: Cut a 2” wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with chocolate ganache. (You should have about half left over for drizzling.)
4. Place stuffed bread into the chocolate custard mixture and let soak, 1 minute per side.
5. In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
6. Top French toast with whipped cream, a drizzle of ganache, and chocolate chips.

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Pumpkin Pie

Beer Cheese Mac | Delish



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INGREDIENTS

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. beer
1 c. milk
2 c. shredded Cheddar
1/2 tsp. smoked paprika
kosher salt
Freshly ground black pepper
1 lb. elbow macaroni, prepared according to box
8 slices bacon, cooked and crumbled
1 c. panko breadcrumbs
2 tbsp. extra-virgin olive oil
1 tbsp. chopped chives, plus more for garnish

DIRECTIONS
1. Preheat oven to 375 degrees F. Butter a 9”x13” baking dish.
2. In a large sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly add beer and milk to flour mixture, stirring constantly. Continue whisking over medium heat until mixture has thickened, about 3 minutes.
3. Remove from heat and stir in cheese until fully melted. Season with paprika, salt and pepper and fold in prepared macaroni noodles and crumbled bacon. Pour into prepared serving vessel.
4. In a small bowl, combine Panko with olive oil and chives. Season with salt and pepper and sprinkle over the mac & cheese. Bake until bubbly and golden, 25-30 minutes. Let cool 10 minutes.
5. Garnish with chives and serve.

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Pumpkin Pie

pumpkin weight loss recipes-pumpkin for weight loss



pumpkin for weight loss
Does Pumpkin Help in Losing Weight?

Even though most people may associate pumpkin with Halloween or a high-calorie pie to be eaten during the holidays, pumpkin is actually a healthful vegetable. According to Dr. Jonny Bowden, Ph.D., a clinical nutrition specialist, pumpkin is an ideal food for your weight loss diet. Consult your health-care provider before making dramatic changes to your diet or your lifestyle.

Losing Weight

It is true that pumpkin can help you lose weight as a healthful addition to your diet, but you should understand that eating pumpkin will not “make” you directly lose weight. The Students’ Center for Health at West Virginia University explains that no foods that you can eat will actively burn weight or fat off your body. Weight loss is accomplished by burning more calories than you consume on a daily basis. To utilize pumpkin as a weight loss food, you will need to substitute it for a food in your diet that is higher in calories. For example, if you eat a 80-calorie cup of warm pumpkin with cinnamon for dessert instead of a 300-calorie piece of pumpkin pie, you will have removed 220 calories from your diet.

Nutritional Benefits

Aside from being an ideal diet food because it is low in calories and high in fiber, pumpkin is very nutritious and has a large amount of vitamins and minerals. One cup of pumpkin has 564 mg of potassium, which is significantly more potassium than a medium banana. A single cup of pumpkin also contains 5,000 mcg of beta-carotene, which supports your eyesight, and 853 mcg of alpha-carotene, which may help prevent prostate cancer and other types of cancer, according to Dr. Bowden. Additionally, pumpkin contains 12,000 ius of vitamins A and moderate amounts of calcium, magnesium, iron and calcium.

Recipe Ideas

If you have only seen pumpkin in the form of a high-fat and high-sugar pie, you may be confused about exactly how you are supposed to eat this vegetable. It can be purchased in an organic form as canned pumpkin at many grocery stores. Dr. Bowden recommends sweetening it with sugar-free sweeteners such as xylitol or erythritol and sprinkling cinnamon on it. You can also add almonds and a small amount of nutmeg, as well. Pumpkin blends in a shake very easily, and you can also use it to make pumpkin protein smoothies.

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