Easy PUMPKIN SCONES with Vanilla Icing | Olga in the Kitchen
Pumpkin Scones: crumbly, crispy, moist on the inside and topped with delicious icing for the extra sweetness. The cinnamon, nutmeg, cloves and ginger spice the dough and the drizzled icing on top take their flavor over the top. Autumn is in the air!!
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Pumpkin Coconut Curry | The best SAVORY pumpkin recipe | Indian cooking made easy
A super delicious pumpkin coconut curry recipe. This easy Indian curry recipe makes the perfect fall recipe, and the perfect SAVORY pumpkin recipe...for when your bored with pumpkin bread!
As a gal with an Indian background, they're times when I am just so over the whole process behind Indian cooking. Don't get me wrong, it tastes INSANEEEE, but sometimes you just need an easy version of a curry. Which is this recipe right here. This curry recipes couldn't be easier or quicker. Simply baked the veggies, simmer the sauce and mix everything together. It is that easy. Plus, a lot of the veggies are frozen, so you can make this recipe whenever you like.
Recipe:
Veggies:
1/2 Red bell pepper, thinly sliced
3-4 heads Baby Bella mushrooms, sliced
2/3-1 cup frozen Green beans
1 cup frozen Cauliflower
1/4 cup frozen Peas
1/3 cup frozen Kabocha squash
Salt, pepper and oil to preference
Curry Base:
3-4 Tbsp Coconut cream of full fat canned coconut milk
1/2 cup Water
2 tsp Fennel seeds
1 tsp Salt
1 tsp Cumin
1/2 tsp Black pepper
1/2 tsp Turmeric
1/2 tsp Cayenne pepper
1/2 tsp Onion powder
2 cloves Garlic, minced
2 cm piece Ginger, minced
Toss the veggies (except the peas and squash) in the salt, pepper and oil and roast in the oven at 450 F for 30 minutes.
While the veggies roast, combine all of the curry ingredients into a pot and bring to a gentle simmer. Everything will slowly start to combine, and the kitchen will smell wonderful.
Once the veggies are done and the sauce is gently simmering (not boiling), dump the veggies, now adding the peas and kabocha squash.
Let this simmer for 10 minutes on medium-low heat to let everything mingle. You can throw in some arugula or spinach at this point if ya want for some greens.
Serve up with some white rice (or a rice blend like I did). Another option would be flatbread like lavash, pita, or roti.
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Pumpkin Pie Spice Biscotti with Cranberries, Walnuts and Candied Ginger
Delicious fall biscotti recipe perfect for enjoying with a cup of coffee or your favorite fall drink. Also makes a wonderful food gift idea for holiday gifting! #entertainingwithbeth #CookingChannel #Biscotti
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PUMPKIN PIE SPICE SHORT
PUMPKIN PIE SPICE RECIPE
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PUMPKIN PIE SPICE BISCOTTI WITH CRANBERRIES, WALNUTS AND CANDIED GINGER
32-34 Cookies
*PRINT RECIPE HERE *
INGREDIENTS:
3 eggs
3/4 cup (150g) white sugar
2 tsp (10ml) vanilla extract
2 1/4 cups (270g) all-purpose flour
1 tsp (5ml) baking soda
1/8 tsp (large pinch) salt
2 tsp (10 ml)pumpkin pie spice
1/3 cup (40g) walnuts
1/2 cup (75g) dried cranberries
1/3 cup (40g) candied ginger, chopped
METHOD:
Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside.
In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the cranberries, walnuts, and ginger, stir to combine, and set aside.
In a smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Whisk to combine.
Slowly add the dry ingredients, into the wet ingredients, stirring until a wet dough forms.
Turn the dough out onto a floured surface, roll into a ball, and then slice in half. Take each half and roll into a ball, and then into 2 logs about 6 inches long by 3 inches wide. Transfer the logs to the baking sheet, and flatten/smooth down into a round rectangle.
Bake at 350F for 40-45 minutes. Allow to cool slightly and then slice into 1/2 slices on the diagonal. Place the slices on the baking sheet (keeping the parchment paper on) and bake at 350F for another 12-15 minutes flipping the cookies over halfway through the baking time, for even browning.
Allow to cool completely, then package for gifting! Or store in an airtight container at room temperature for up to 3-5 days.
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!
Why I’m always pregnant..
クリーミーでポカポカ〜!かぼちゃと生姜のスープ / Pumpkin Ginger Soup
寒くなったら飲みたくなる、温かいスープ。かぼちゃと生姜を使った、濃厚でクリーミーなスープレシピをご紹介します!
体の芯から温まるほっこりスープ。ぜひ作ってみてくださいね♫
かぼちゃと生姜のスープ
4人分
材料:
ココナッツオイル 大さじ1
玉ねぎ(粗みじん切り) 1個
塩 小さじ2
にんにく(みじん切り)4片
すりおろし生姜 1片分(7cm)
ハラペーニョ(種を取ってみじん切り) 1個
シラチャーソース 小さじ2
かぼちゃピューレ 850g
野菜スープ 600ml
ココナッツミルク 380g
ライム果汁 1個
ライムの皮 1個分
ココナッツクリーム(冷やしておく) 380g
コリアンダー 40g
かぼちゃの種(ロースト) 40g
作り方:
1. 大きめの鍋にココナッツオイルを入れ、中火で熱する。玉ねぎと塩小さじ1を入れ、半透明になるなるまで10〜15分炒める。
2. にんにく、おろし生姜、ハラペーニョを加え、香りが立つまで3〜5分炒める。
3. シラチャーソース、かぼちゃピューレ、野菜スープを入れて混ぜ合わせる。蓋をして弱火で15〜20分煮込む。
4. トッピング用のコリアンダーソースを作る。冷やしたココナッツクリーム、ライムの皮、コリアンダーをハンドブレンダーかミキサーにかける。スープを盛り付けするまで冷蔵庫に入れておく。
5. スープを火からおろし、常温のココナッツミルクを混ぜ入れる。ハンドブレンダーかミキサーを使い、滑らかになるまでブレンドする。ライム汁と残りの塩小さじ1を加え、味を調える。
6. ボウル、またはくり抜いたかぼちゃにスープを注ぐ。(4)のコリアンダーソースを大さじ1、回しかける。かぼちゃの種をトッピングしたら、完成!
Pumpkin Ginger Soup
For 4 servings
Ingredients:
SOUP:
1 tablespoon coconut oil
1 medium white onion, diced
2 teaspoons kosher salt
4 cloves garlic, minced
1 fresh ginger, 3 in (7 cm) peeled and grated
1 jalapeño, seeded and minced
2 teaspoons sriracha
2 cans unsweetened pumpkin puree
2 ½ cups vegetable stock(600 mL)
1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
1 lime, juiced
⅓ cup pepitas(40 g), toasted
CILANTRO COCONUT CREAM:
1 can coconut cream, 13.5 ounce can (380 grams), chilled
1 lime, zested
1 cup fresh cilantro leaves(40 g), packed, plus more for garnish
Preparation:
1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!
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Pumpkin, Ginger, Chickpea And Cheese Soup | delicious. Magazine
This chunky pumpkin soup recipe by Peter Gordon could almost be a meal in itself - it's robust, wholesome and very tasty.
Find the full recipe here:
Serves 6-8
Ingredients:
1 large white fleshed onion, peeled and sliced
1 large leek, thinly sliced, washed to remove grit if necessary
2 cloves garlic, peeled and chopped
1 thumb of ginger, peeled and chopped
50g butter
2 good pinches of saffron (or use ½ teaspoon turmeric)
600g pumpkin or butternut squash, peeled, deseeded and roughly chopped
600ml vegetable stock
1x 400g (approx) can chickpeas, drained and rinsed well under running water
200ml cream
Freshly grated nutmeg to taste
60g coarsely grated cheese (try an aged cheddar or pecorino)
100ml sour cream
Chives for garnish
Method:
1. In a large heavy pan, sauté the onion, leek, garlic and ginger in the butter over a low heat, with the lid on, until everything softens and wilts. Stir occasionally.
2. Add the saffron, pumpkin and half the stock, then cook over a low heat, with the lid on, until the pumpkin is almost cooked. Mash it with a potato masher – it doesn’t need to be smooth.
3. Add the drained chickpeas, the remaining stock and cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
4. Season with salt, then add nutmeg to taste. Stir in the cheese and ladle into piping hot bowls. Dollop on the sour cream and snip a few chives over it.