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Keto-Friendly Cranberry Pecan Muffins Recipe – Dr. Berg
Watch this video to get my healthy and delicious recipe for cranberry pecan muffins.
Timestamps
0:00 Keto-friendly cranberry pecan muffins
1:10 Tasting the keto cranberry pecan muffins
1:29 Why the cranberry is ok
3:04 How to make cranberry pecan muffins
In this video, we're going to teach you how to make cranberry pecan muffins. These low-carb cranberry pecan muffins are amazing, and they are completely keto-friendly. There is no regular flour or sugar in this recipe. I like to use Kerrygold grass-fed butter on top. Even my kids love these delicious muffins, and I think you're going to love them too.
The cranberries in this recipe are ok because cranberries are tart, they don't have a lot of sugar. You're also allowed between 20 and 50 grams of carbs per day with a ketogenic diet. You don't have to feel deprived on the ketogenic diet. Great recipes like this one are delicious and will even make the house smell great!
Cranberry Pecan Muffins Recipe
Ingredients
• ½ cup sour cream
• 4 large organic, pasture-raised eggs
• 1 tsp vanilla
• 3 cups almond flour
• ½ tsp cinnamon
• 2 tsp baking powder (aluminum-free)
• ½ cup sugar-free sweetener (I use Just Like Sugar)
• ¼ tsp salt
• 1 cup fresh or frozen/thawed cranberries (If frozen, they must be fully thawed and drained.)
• ½ cup pecans (nuts are optional)
Directions
1. Preheat oven at 325°F.
2. Line the muffin tin with cups or use silicone liners.
3. In a blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener, and salt. Blend until well-mixed.
4. Add almond flour mixture a bit at a time and blend. If it gets too thick, add water until it can blend into a batter. Mix well.
5. Add cranberries and nuts and mix with a spatula. (If it's easier for you, you can pour the batter into a large bowl or mix the whole thing in a bowl. You'll still end up with yummy cranberry muffins.)
6. Using a ¼ cup or a spoon, pour the batter into the muffin cups, dividing the batter evenly into 12.
7. Bake for 25-30 minutes until the muffins are slightly brown and firm to touch. Let them cool at room temperature because warm muffins will stick to the paper.
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly recipe for cranberry pecan muffins. Thanks for watching!
STRAWBERRY RHUBARB PIE : SEPTEMBER PIES DAY 12
Today's pie is Strawberry Rhubarb and it was delicious!!
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Here's a link to the recipe:
And here's the lard pie crust recipe as seen in Ken Haedrich's Pie book:
FOR A SINGLE CRUST
1¼ cups all-purpose flour
1/ teaspoon salt
½/ cup cold lard, cut into pieces
3 to 4 tablespoons cold water, as needed
FOR A DOUBLE CRUST
2.5 cups all-purpose flour
1 teaspoon salt
1 cup cold lard, cut into pieces
1 to 1/ cup cold water, as needed
1. TO MAKE IN A FOOD PROCESSOR Put the flour and salt in the food processor. Pulse several times to mix. Scatter the lard over the dry ingredients and pulse 5 or 6 times to cut it in. Fluff the mixture with a fork, lifting it up from the bottom of the bowl. Drizzle 1½ tablespoons (3 tablespoons for double crust) of the water over the mixture and pulse 5 or 6 times. Fluff the mixture and sprinkle on another 1½ tablespoons (2½ tablespoons for double crust) water. Pulse 3 or 4 times more, until the dough starts to form clumps. Overall, it will look like coarse crumbs. Dump the contents of the processor bowl into a large bowl. Test the dough by squeezing it between your fingers. If it seems a little dry,
drizzle more water over it, about ½ tablespoon at a time, working it in by hand.
TO MAKE BY HAND Combine the Flour and salt in a large bowl. Toss well, by hand, to mix. Scatter the lard over the flour and toss to mix. Using a pastry blender, 2 knives, or your fingertips, cut or rub the lard into the flour until it is broken into small clumps. Drizzle 1½2 tablespoons (3 tablespoons for double crust) of the water over the mixture and combine, then sprinkle on another 1½ tablespoons (2½ tablespoons for double crust) water and combine.
TO MAKE WITH AN ELECTRIC MIXER Combine the flour and salt in a large bowl. Blend briefly to mix. Add the lard. With the mixer on low speed, blend it into the four until you have what looks like coarse, damp meal. Turning the mixer on and off, blend in 1% tablespoons (3 tablespoons for double crust) of the water, mixing briefly on low speed. Sprinkle on another 1½ tablespoons (2½ tablespoons for double crust) water, mixing slowly until the dough forms large clumps. If you're using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl.
Using your hands, pack the pastry into a ball (2 if you're making a double crust) as you would pack a snowball. If you're making a double crust, make one ball slightly larger than the other; this will be your bottom crust. Knead each ball once or twice, then flatten the balls into 3/-inch-thick disks on a floured work surface. Wrap the disks in plastic wrap and refrigerate for at least an hour or overnight before rolling.
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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!
Mom - Megan
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Elijah - 20
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Esther - 18
Andrew - 17
Pearl - 15
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Eve - 13
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No-Bake Peanut Butter Tart- Sweet Talk with Lindsay Strand
Lindsay Strand creates the classic combination of peanut butter and milk chocolate in this no-bake dessert recipe that evokes a favorite candy.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
What's For Dinner | Cooking for 2 | Cook with Me | Easy Quick Healthy Home Cooked Meals
Let's Cook Dinner
VEGAN THANKSGIVING FEAST (how to have a zero-waste Thanksgiving/holiday season)
Happy Friendsgiving!! But, even if you don’t celebrate, don’t let that deter you from watching and still learning how to have a vegan thanksgiving feast/vegan holiday feast as well as a low waste thanksgiving/low waste holiday celebration in general. You can use these recipes/tips for Christmas, New Years, birthdays, Easter, whatever holiday/party you celebrate!
AND! Let's not forget the real reason we celebrate this season, be thankful for our families, and celebrate all people :)
ACCESSIBILITY! You can find the script linked here if you’d like to read along:
This video is in COLLABORATION with my two good friends Coco Shin and Susie from Chew On That! You can watch their videos below for more vegan holiday recipes.
Susie from Chew on That’s video:
Susie’s Channel (Chew on That):
Susie’s Instagram (Chew on That):
Coco Shin’s video:
Coco’s Channel:
Coco’s Instagram:
Coco’s vegan gravy:
Coco’s vegan roast taste test:
Bread making tips for beginners:
Homemade veggie broth:
Other videos mentioned:
The environmental impact of Black Friday:
Why I still fly if I’m an environmentalist:
Christmas anti-haul (anti-haulidays):
Free ways to live zero waste series: PLGr_Ri6lQjNr4ApEKEShGz-Xl3QGKPnac
Recipes used in this video:
Vegan Hokkaido Milk Bread (turned into rolls):
Vegan Gravy:
Vegan Apple Pie:
Vegan pie crust:
Sources:
Wanna read about Kadena Air Base Ghost Stories?
Chapters:
00:00 - How to have a low waste holiday season
1:23 - Collab with Coco Shin and Chew on That
2:22 - Avoid disposables
3:22 - Avoid packaging by making your own food at home (First, apple pie)
5:18 - Bonus tip, make your own apple cider vinegar
6:35 - Recipe #2 - Homemade rolls
9:10 - Recipe #3 - Homemade vegan gravy/homemade vegetable broth
10:45 - Go vegan/eat fewer animal products
12:11 - Buy local food/as local as possible
12:46 - Travel responsibly (carpool, fly less if possible)
13:57 - Play less wasteful games
15:13 - Send leftovers home to actually be eaten (don’t throw them away!)
16:36 - Use these tips for other holidays/for other low waste gatherings
18:03 - Bloopers
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Thanks so much for watching :)