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Pumpkin Pie

Steel Cut SLOW COOKER Cinnamon Buns Recipe



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Today your slow cooker meets cinnamon buns with this super easy and protein packed Slow Cooker Steel Cut Cinnamon Buns recipe. This one takes less than 5 minutes to prep and will more than satisfy your tastebuds!

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Here is the recipe:
1 1/2 Cups (264g) Steel Cut Oats
3 Tablespoons (21g) Almond Flour
1 Tablespoon Ground Cinnamon
4 Scoops Your Choice Labrada Nutrition Protein Powder
1/4 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
A little Salt
2 Large Whole Beaten Eggs
6 Cups (48 Ounces) Milk or Milk Substitute
2 Containers (300g) Greek Yogurt
2 Tablespoons Melted Butter
2-3 Cinnamon Bun Dough Pieces
Sugar Free Syrup

How to make:
1. Optionally line your slow cooker then add everything aside from your Cinnamon Bun Dough and Sugar Free Syrup into it
2. Mix everything together until most of your clumps are gone
3. Break apart your Cinnamon Bun Dough and lightly mix it in
4. Top with your Sugar Free Syrup
5. Cover and cook on low for 7-8 hours or high for 3-4 hours

Tips: Top it with some cinnamon crunch cereal!
Eat it cold (it tastes great) or throw it in the microwave for 1-2 minutes!

Calories in the whole recipe:
Calories: 2496
Fat: 72g
Saturated Fat: 18g
Sodium: 2525mg
Carbs: 270g (Net Carbs: 230g)
Fiber: 40g
Sugar: 38g
Protein: 192g

Calories in each 350g serving (if you make 6):
Calories: 416
Fat: 12g
Saturated Fat: 3g
Sodium: 420.8mg
Carbs: 45g (Net Carbs: 38.3g)
Fiber: 6.6g
Sugar: 6.3g
Protein: 32g

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Pumpkin Pie

Keto Walnut Caramel Mirror Cake | Keto Recipes | Keto Cake | Gluten free Cake | Sugar free Cake



Written recipe:

A keto Mother’s Day cake, or a cake for any special occasion. This beautiful cake is made from 6 separate unique layers, including a wonderful caramel mirror glaze topped with a blooming gold sparkle decorated chocolate flower. This cake should be started two days before serving. Each step is quite easy to do. The cake is perfect for keto, paleo, gluten free, grain free, and sugar free diets and lifestyles. Enjoy!

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Pumpkin Pie

APOCALYPSE BREAKFAST | $20 CANNED BACON, Canned BUTTER, Canned CHEESE, & Egg CRYSTALS



So if it were all to end, here’s what you could have stored in your pantry for breakfast; canned bacon, egg crystals, canned butter, canned cheese, and shelf-stable bread. Hang on a sec and I’ll tell you how it is.

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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

DO IT YOURSELF LATTE’S & HOT CHOCOLATE RECIPES USING TORANI & DAVINCI FLAVORED SYRUPS & SAUCES



Join me today as I share my DIY Flavored Coffee & Hot Chocolate recipes. I break down several recipes using both Torani & Davinci flavored syrups and sauces. I also perform a taste test of the Davinci pancake syrup.

If you enjoyed my video, please hit the subscribe button and don’t forget to click the notification bell so you are alerted to my future video’s. Please feel free to share my video if you know of someone who might enjoy the content and a “like” is always appreciated.

MOUNDS BAR LATTE:
4 OZ MILK OF CHOICE, WARMED
10 OZ BLACK COFFEE
4 PUMPS (2 TBSP) TORANI SF CHOCOLATE SYRUP
2 PUMPS (1TBSP) TORANI COCONUT SYRUP
TOPPED WITH 1 SERVING REDDI WHIP
½ SERVING OF TORANI SUGAR FREE DARK CHOCOLATE SAUCE

CHERRY CORDIAL LATTE:
4 OZ MILK OF CHOICE, WARMED
10 OZ BLACK COFFEE
4 PUMPS (2 TBSP) TORANI SF CHOCOLATE SYRUP
2 PUMPS (1TBSP) TORANI BLACK CHERRY SYRUP
TOPPED WITH 1 SERVING REDDI WHIP
½ SERVING OF TORANI SUGAR FREE DARK CHOCOLATE SAUCE

HOT CHOCOLATE:
1 PACKET SWISS MISS NO SUGAR ADDED HOT CHOCOLATE MIX
8 OZ HOT WATER
TOPPED WITH 1 SERVING REDDI WHIP
2 DASHES OF PUMPKIN PIE SPICE

CHOCOLATE MINT LATTE:
4 OZ MILK OF CHOICE, WARMED
1 TBSP HEAVY WHIPPING CREAM
10 OZ BLACK COFFEE
4 PUMPS (2 TBSP) TORANI SF CHOCOLATE SYRUP
2 PUMPS (1TBSP) TORANI PEPPERMINT SYRUP
TOPPED WITH 1 SERVING REDDI WHIP
½ SERVING OF TORANI SUGAR FREE DARK CHOCOLATE SAUCE

PUMPKIN SPICE LATTE:
4 OZ MILK OF CHOICE, WARMED
1 TBSP HEAVY WHIPPING CREAM
10 OZ BLACK COFFEE
6 PUMPS (2.5 TBSP) TORANI SF PUMPKIN PIE SYRUP
TOPPED WITH 1 SERVING REDDI WHIP
2 DASHES OF PUMPKIN PIE SPICE

TOASTED MARSHMALLOW HOT CHOCOLATE:
1 PACKET SWISS MISS NO SUGAR ADDED HOT CHOCOLATE MIX
8 OZ HOT WATER
2 PUMPS DAVINCI TOASTED MARSHMALLOW SUGAR FREE SYRUP
TOP IF DESIRED

BUTTERSCOTCH HOT CHOCOLATE:
1 PACKET SWISS MISS NO SUGAR ADDED HOT CHOCOLATE MIX
8 OZ HOT WATER
2 PUMPS DAVINCI BUTTERSCOTCH SUGAR FREE SYRUP
TOP IF DESIRED

CINNAMON HOT CHOCOLATE:
1 PACKET SWISS MISS NO SUGAR ADDED HOT CHOCOLATE MIX
8 OZ HOT WATER
2 PUMPS DAVINCI CINNAMON SUGAR FREE SYRUP
TOP IF DESIRED

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Pumpkin Pie

Pumpkin Pie Crunch



Pumpkin Pie Crunch is the easiest way to serve pumpkin pie to a crowd at Thanksgiving! A rich layer of pumpkin pie is topped with pecans and a simple 2 ingredient streusel for the perfect fall dessert!
Print here:

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Pumpkin Pie

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



Get $60 of FREE Organic Groceries + Free Shipping & 30 day trial!  Click  
How it works:  Users will get $20 off their first (3) Thrive Market orders = $60 of grocery credits!
I love Thrive Market because they provide quality products at affordable prices, and have a goal of making healthy accessible to everyone! I feel lucky to work with this company because they really do make my healthy lifestyle easier! Most of you will be making a grocery run this week, so why not give Thrive Market a try? Once you start using Thrive Market, you’ll wonder what you ever did without it!

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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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