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Pumpkin Pie

Pumpkin Pie

Super Easy 10 Minute Microwave Quick Fudge Recipe



I’ve been making a whole lot of fudge as Christmas gifts for people and figured I would make a how to video of the process I use. It makes quick and easy shareable desserts. You can use pretty much any other flavored chip in the second step, the sky is the limit, go wild!

Update- I’ve been informed it’s technically ganache, but it fills the same role. Still delicious and quick.

Original:
Ingredients:
18 ounces semi-sweet chocolate chips
1 can sweetened condensed milk (I use Eagle brand)
dash of salt
1-2 teaspoons vanilla extract (I use Watkins double-strength; 1 for double strength, 2 for single-strength)
1/2 cup of chopped nuts (optional)

Utensils/containers:
Measuring cup
Silicone spatula
Bowl that can hold at least four cups of liquid
9×9 pan. Line with wax paper.

Mix the semi-sweet chocolate chips and the condensed milk in a bowl. I have a 1500W microwave, and after one minute at high heat, the chocolate is melting nicely. Be careful not to overheat, because that tends to burn the chocolate. It usually won’t be obvious that the chocolate is melting until you stir it. If one minute isn’t enough, heat for another minute at a time.

Once the chocolate and condensed milk mix, add the salt and vanilla (and nuts if you are using them) and stir some more to help blend them. Turn out into the wax-paper-lined pan. Chill in the refrigerator, but it should survive storage at room temperature. It typically takes several hours to cool.

Cut into chunks and serve. You can serve cold, but it melts better in the mouth when at room temperature.

With butterscotch:
Ingredients:
12 ounces semi-sweet chocolate chips
6 ounces butterscotch chips
1 can sweetened condensed milk (I use Eagle brand)
dash of salt
2-4 teaspoons vanilla extract (I use Watkins double-strength; 2 for double strength, 4 for single-strength)
1/2 cup of chopped nuts (optional)

Utensils/containers:
Same as above.

If you want the look of nuts, mix in the butterscotch chips as is or with a little chopping. If you want the butterscotch to be non-obvious, chop it thoroughly. I have good luck when I freeze it, then use my blender to chop the frozen chips.

Prepare the chocolate as above, leaving the butterscotch out for now. Once the chocolate and condensed milk are mixed, add in the butterscotch chips or powder. Stir to mix the butterscotch in. Heat for another 30 seconds (1500W microwave) or minute (1200W microwave). Add the salt and vanilla (and nuts if you are using them). Heat again if necessary. Turn out into the wax-paper-lined pan. Chill for several hours to solidify, allow to warm to room temperature, cut, and serve.

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Pumpkin Pie

Beth’s Gingerbread Baked French Toast | ENTERTAINING WITH BETH



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BETH’S GINGERBREAD BAKED FRENCH TOAST
serves 12-14

Ingredients:
1 ½ loaves of Challah bread or brioche bread
12 eggs
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
1/3 cup (65 g) sugar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) ground cinnamon
1 tsp (5 ml) allspice
1 tsp (5 ml) cloves
½ tsp (2.5 ml) ground nutmeg
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
1 tsp (5 ml) powdered sugar for garnishing

Orange Raisin Cinnamon Syrup:
1 cup (240 ml) pure maple syrup
4-5 pieces of orange peel created with a potato peeler
2 tablespoon (30 ml) raisins
1 cinnamon stick

Method:
Spray a 13 x 9 Pyrex casserole dish well with baking spray, set aside.

In a large bowl whisk together the eggs until combined. Add cream, milk, sugar and molasses, whisk to combine. Add spices and whisk to combine. Set aside.

Slice Challah bread down the middle, vertically, then cut across horizontally, to create manageable slices.

Pour egg batter into the casserole dish and then dunk bread, on both sides in the egg batter to coat on both sides. Begin lining bread upright, against one end of the dish, completing the process until all slices are coated and lined upright in the casserole dish. Wipe edges of dish clean with a paper towel. Cover and refrigerate overnight.

Preheat oven to 350F (176C) and bake for 30 mins uncovered, then cover and bake for another 25-30 mins until all the liquid is set and bread is baked through.

Meanwhile, in a small sauce pan combine all the ingredients for the syrup, simmer for 10 mins until warmed through and fragrant. Transfer syrup to a gravy boat for serving.

Once French toast is done, allow to cool slightly, dust with the powdered sugar and place the dish in your basket cozy.

Bring to the table with the gravy boat, cut into squares and top with the orange raisin syrup.

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

Caramel Cones



Caramel Cones
1 can of sweeten condensed milk (ie Eagle Brand)
2 cups of packed brown sugar
1 cup of melted butter
2 cups of marshmellows
1/3 cup of corn syrup

Mix everything together in a large microwavable bowl (I use an 8 -10 cup measuring cup for ease of pouring later). Mircowave for 10 minutes. Stirring every 2 minutes. Scope (or pour) into mini ice cream cones.

Makes between 70-74 cones.

They don’t really harden (or freeze solid due to amount of sugar) so store them upright in an air tight container whether you store them on the counter, fridge, or freezer.

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Pumpkin Pie

Valerie’s Home Cooking cookbook by Valerie Bertinelli



VALERIE’S HOME COOKING invites home cooks into Valerie’s kitchen to experience her family’s favorite comforting classics with a twist. More than 100 recipes are transformed into crave-worthy new dishes, each one as fresh, fun, and vibrant as Valerie herself.

“Valerie may work as an actress but what she is, is a cook…and a damn fine one at that.” –Alton Brown

“Valerie’s wonderful home cooking book makes it look so easy and so much fun!”– Betty White

“When I turn the pages of this book, I feel as if I’ve been invited into Valerie’s home.”– Alex Guarnaschelli

Amazon-
Barnes & Noble-
Indiebound-

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Pumpkin Pie

Quickest & Easiest Cinnamon Rolls!



Quickest and Easiest Cinnamon Rolls take just 1 hour from start to finish.
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These are unbelievably ooey, gooey, and sticky and overloaded with sweet cinnamon flavor! You can also make them the night before to bake them off in the morning. You are going to love this homemade recipe!

INGREDIENTS:

For the dough
1 cup lukewarm milk
1/3 cup lukewarm water
1 package (2 1/4 teaspoons) instant yeast
3 tablespoons granulated sugar
3 1/2 cups (445 grams) all-purpose flour
1 teaspoon fine salt

For the filling
3/4 cup (150 grams) packed light brown sugar
3 tablespoons ground cinnamon
1/8 teaspoon fine salt
4 tablespoons (57 grams) unsalted butter, melted and cooled

For the icing
3 tablespoons heavy cream
1 cup powdered sugar

Full printable recipe:

Cream Cheese Frosting:

How to Knead Dough by Hand:

Instant Yeast:

FREE Bread Baking Guide:

If you love baking and learning about the SCIENCE behind your fave recipes, check out my new online baking class The Magic of Baking: www.handletheheat.com/magic

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Pumpkin Pie

How Long Common Foods Can Last In Your Freezer Before They Spoil.



Here’s How Long Common Foods Can Last In Your Freezer Before They Spoil.
Have you ever felt uneasy about eating frozen food in your refrigerator thinking it may have gone bad? Be it a chicken casserole, a steak or a strawberry pudding, it can make you extremely indecisive not knowing whether you should eat it or not especially if it’s been too long in the freezer. How long can foods be frozen is a problem in every household which is why the following information can help you know how long you can freeze certain foods till they are considered safe to eat. Printing out the information is recommended so that you can refer to it like a chart and freeze food accordingly.

1) Stick a label on each food before freezing.

One of the best pieces of advice where frozen food is concerned is to put a label on it so that you will know exactly how long you have kept in the freezer. You’ll be surprised to know how long certain foods should be stored instead of keeping them in your freezer for months on end. A frosted cake can be frozen only for a month, now you know why cake eaten after a month may taste funny.

2) Some foods should not be frozen at all.

There are certain foods that you just can’t freeze like eggs. Even though some people may tell you that you can, the truth is a freezer label chart says that you can for a month while the Food safety department of the government says that you can freeze egg whites up to a year but says you can’t freeze egg yolk because they don’t freeze well. The best way to freeze eggs is to remove them from the shell first. The chart mentions that you can keep raw egg yolks in the refrigerator section for 2 to 4 days but they can’t be frozen. Raw egg whites can be frozen upto 12 months but raw eggs in a shell should not be frozen instead beat yolks and whites together; then freeze.

3) Meat and fish.

Meat and fish have different freezing times. Lean fish can be frozen up to six months but a fatty fish like salmon can only be frozen for two or three months at the most. Pork steak and roasts can be frozen upto a year while turkey ground meat can be frozen for upto 4 months.

4) What happens to frozen food.

As per theory freezing food stops bacterial growth so that means theoretically speaking it can be used indefinitely. But!! As you very well know from experience that food does degenerate over time. That is why it is important to follow the freezing time for different types of food. This way you can be sure of consuming something which has not spoiled and will save you trips to the doctor or prevent food poisoning.

5) Frozen Storage Time For Bread AND Desserts.

Baked bread rolls – 2 to 3 months.
Unbaked bread rolls – 1 month.
Baked cookies- 6 to 8 months.
Cookie dough- 3 months.
Baked frosted cake – 1 month.
Baked fruit pies- 6 to 8 months.
Unbaked fruit pies – 2 to 4 months.
Baked pumpkin /pecan pies- 1 to 2 months.
Cheesecake- 2 to 3 months.
Baked muffins- 6 to 12 months.
Pancakes- 3 months.
Waffle- 1month.

6) Frozen Storage Time For Meat Products.

Lamb and veal – 9 months.
Pork chops- 4 to 6 months.
Pork roasts- 4 to 12 months.
Steaks- 6 to 12 months.
Beef chops- 4 to 5 months.
Beef roast upto 12 month.
Whole Chicken and Turkey upto 12 months.
Chicken and Turkey parts upto 9 months.
Ground pork, ground turkey- 3 to 4 months.
Tongue, liver, kidneys, heart- 3 to 4 months
Chicken and meat- 3 to 4 months.
Venison- 3 to 4 months.
Cooked Ham- 2 months.
Opened canned ham- 1 to 2 months.
Raw hamburger- 3 to 4 months.
Bacon 1 month.
Sausages- 1 to 2 months.
Cooked meat- 2 – 3 months.
Freezer wrapped hotdogs- 1 to 2 months.
Fried Chicken- 4 months.
Cooked poultry items- 4 to 6 months.
Chicken nuggets- 1 to 3 months.

7) Frozen Storage Time For Seafood.

Lean fish- 6 months.
Fatty Fish- 2 to 3 months.
Cooked fish- 4 to 6 months.
Smoked fish– 2months.
Lobster- 12 months.
Crab- 10 months.
Fresh shrimp, scallops, squid and clams- 3 to 6 months.
Live clams mussels and Oysters- 2 to 3 months.
Canned seafood- 2 months.

8) Frozen Storage Time For, Vegetables, Broths And Stews.

Citrus fruit- 3 months.
All other fruit- 9 to 12months.
Nuts-3 months
Vegetables- 8 to 12 months.
Meat broth- 2 to 3 months.
Meat soups- 2 to 3 months.
Stew meat- 3 to 4 month.
Vegetable soups- 2 to 3 month.

9) Frozen Storage Time Of Beverages.

Milk- 3 to 6 months.
Homemade juice- 6 months.
Concentrate juice- 2 months.

10) Always chill and refrigerate promptly, here’s why.

Did you know that disease-causing bacteria and germs can easily grow on perishable food items within two hours of being out in the open? This is why you should refrigerate them immediately. During summer if the tempera tire happens to be more than 90° F or higher, then that time needs to decrease by one hour. Refrigerating food promptly can keep you and your family safe from food poisoning.

Never thaw your food on a counter as it can also attract bacteria. Always thaw frozen food in cold water, in a microwave or in the refrigerator itself.

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Pumpkin Pie

The Most Yummy 7 Layer Magic Bars



Lifestyle experts Alison Deyette ( and Jesse Brune-Horan ( show how to bake yummy 7 Layer Bars. It’s super easy and delicious. Seven layer bars are also called magic bars or magic cookies and others even call them Hello Dolly cookie bars. Whatever you call them they are so delicious.

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Recipe to bake yummy 7 Layer Bars:
We used an 8X8 glass baking dish. You can adjust the recipe for a larger pan.

Preheat the oven to 325 degrees.

¾ cup melted butter
¾ – 1 cup graham cracker crumbs
Mix these two ingredients together.

Pour and spread evenly onto the bottom of the baking dish.

Start adding the layers of additional ingredients and spread over the top of each corresponding ingredient:
Approximately ¾ of a bag of chocolate chips (dark, semi-sweet or milk chocolate)
Approximately ¾ of a bag of butterscotch chips
¾ cup chopped nuts (walnuts, almond or pecans)
¾ cup of shredded coconut

Optional – add an 8th ingredient on top of white chocolate chips.

Pour ¾ of a can of condensed milk over the top of the ingredients. As it bakes, it will help melt the ingredients together.

Bake for approximately 25 minutes, but be sure to check it to make sure it doesn’t burn on top.

Take the 7 Layer Bars out of the oven when done and let it cool for 20-30 minutes. I like to put it into the fridge for another 20 minutes after it’s cooled. This makes it easier to cut the bars without it getting messy.

Then cut into bars as big or small as you wish. Did you see my inexpensive, super easy way to serve the bars?

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Get easy and AMAZING food, fashion, entertaining, DIY, beauty and decor tips from lifestyle experts & besties Jesse Brune-Horan & Alison Deyette. These two friends have years of experience helping folks transform their lives and they’re coming together to help YOU do the same. “Super Easy with Jesse & Alison” has a simple philosophy: “Everyone deserves to live a good life.” And together, they’re going to show you just how “easy” it can be to do just that while having some fun as well.

Music from Bensound.com

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Pumpkin Pie

Raspberry-Cream Cheese Candy Cane Crescent Danish | Pillsbury Recipe



Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.

Recipe:

Ingredients

Coffee Cake

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted

Glaze

1/4 cup powdered sugar
1/2 to 1 teaspoon milk

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Pumpkin Pie

HOW TO MAKE A VEGAN PUMPKIN PIE! | by tashaleelyn



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PIE CRUST –
1 + 1/2 Cup All-purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1/4 Pound Vegetable Shortening (1/2 cup + 1 tablespoon)
1/4 Cup Non-Dairy Milk

PIE CRUST RECIPE –

PIE FILLING –
1 3/4 cups (1, 14 oz can) Pumpkin
3/4 Cup Full-Fat Coconut Milk (From A Can – Full Fat)
1/2 Cup Brown Sugar
1/4 Cup Cornstarch
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt

*Pre-heat your oven to 350F!
**Cook for 60 minutes!
***Let cool overnight until set!

PIE RECIPE –

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