Rustic Harvest Apple Pie Granola
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Pumpkin Pie at Harvest Barn Country Markets: What I Say About Food
Web chef, Kimberly Turner, from shares with you what she has to Say About...Pumpkin Pie at Harvest Barn Country Markets! #pumpkinpie #harvestbarn #pie
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Harvest Barn Country Markets:
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Music: Acid Jazz by Kevin MacLeod - ; From: ; License: CC BY
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Minimal Harvest Season Decorations, Chicken Pot Pie Recipe, and Pumpkin Roll Recipe!
Chicken Pot Pie Recipe:
Ingredients:
1 Whole Rotisserie Chicken Shredded
1 1/2 Cup Frozen Mix Veggies
1 1/2 Cup Chicken Broth
1 Cup Heavy Cream
1/4 Cup Flour
1/2 Cup Diced Onion
1/2 Stick of Butter
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Black Pepper
2 tsp Italian Seasoning
1 1/2 tsp Chili Powder
1 1/2 tsp Salt
2 Pie Crusts
1 Egg
Bake 400 for 30-40 minutes
Instructions:
1. Shred Chicken and prepare ingredients
2. Add butter and onion to the pan until onion is translucent and fragrant
3. Add flour, chicken broth, mixed veggies, the chicken, heavy cream, and seasonings
4. Cut up pieces of butter to scatter on cast and place pie crust over it
5. Pour in chicken mixture
6. Place top pie crust over it, cut slits in center, crimp sides
7. Whisk egg and brush over top
8. Bake for 30-40 minutes at 400. Let cool roughly 10 minutes after cooked
Pumpkin Roll Recipe:
Ingredients:
For the Cake:
¼ cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
¼ teaspoon ground ginger
¼ tsp nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
2 tsp vanilla extract
For the Filling:
1 package 8 ounces cream cheese, at room temperature
1 cup powdered sugar sifted
6 tablespoons butter room temperature
1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375F and line a 10”x15” jelly roll sheet with parchment paper. Cut the paper so it has an extra inch on the sides, you’ll use this excess paper to pull the cake out of the pan after baking.
Sift the flour, salt, spices, baking powder, and soda into a medium bowl then whisk together and set aside.
2. Combine eggs, vanilla, and granulated sugar in a large bowl then whisk or beat until lighter in color and smooth.
3. Add the pumpkin puree and mix until smooth.
4. Pour the dry mixture into the wet then fold in until just combined.
5. Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be. Bake for 13-15 minutes at 375F. The cake is done when the center springs back when pressed lightly.
6. While the cake bakes prepare your thin kitchen towel by dusting it with powdered sugar. When the cake is done lift it out of the pan and invert onto the sugared cloth.
7. Peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
8. Make the cream cheese frosting by creaming the butter and cream cheese in a stand mixer fitted with a whisk attachment or large bowl if using a hand mixer. Add the vanilla and powdered sugar then beat until fluffy, smooth, and light in color.
9. Unroll the cake on your counter then spread the frosting leaving about half an inch unfrosted on the two long sides as well as the short side that will be on the outside after rolling.
10. Roll the cake back up then wrap in plastic and refrigerate for at least an hour so the frosting can set up. Once the cake is chilled you can dust with powdered sugar and cut with a sharp serrated knife.
October 2022 - Inside This Issue - Spiced Harvest
#InsideTheIssue
Regardless of how you feel about pumpkin spice lattes or pumpkin pie, there's no denying that come fall; nothing dominates the season quite like pumpkins. Whether you love or hate them, Pumpkin provides a wealth of benefits for your body. Native to the United States and Mexico, pumpkins have many uses. In this issue of Beauty Bar, the article Spiced Harvest we share beauty treatments including a Pumpkin Enzyme Peel, a Sweet Almond Pumpkin Scrub, and a tasty cocktail, Palomakin Cocktail with (El Sativo Tequila). Read the magazine to get these spicy recipes.
Fish Curry Cottage Pie | Sea Harvest Recipe
Neo Nontso cooking up her Signature Fish Curry Cottage Pie for the Easter Influencer Cook-Off! So delicious and perfect for the whole family ????
Ingredients for the fish:
1 pack Sea Harvest Hake Medallions
One chopped large onion
Two cloves of garlic
One Tablespoon curry powder
Half a cup of flour
One chicken stock cube
One can of diced tomatoes
One teaspoon of dry thyme
A handful of chopped coriander
One spoon of curry paste
One teaspoon of turmeric powder
One tablespoon olive oil
Three bay leaves
One teaspoon Whole coriander
250ml of water
Salt & pepper
Ingredients for the mashed potatoes:
5 large potatoes
One tablespoon butter
Half a cup of milk
Aromat
One teaspoon Curry powder
One teaspoon garlic powder
Salt & pepper
Mashed potato recipe:
Boil 5 unpeeled potatoes in a large pot for 45 minutes with water and a little bit of salt.
Once the potatoes are cooked through and soft, run under cold water and then drain them and let them cool off for at least 5-10 minutes
Gently peel the potatoes and transfer back into the pot on the stove.
Your stove should be on low heat. Mash the potatoes using a potato masher or wooden spoon.
Once the potatoes are coarsely mashed allow to cook for a further two minutes on low heat.
Gradually add in the milk and butter while mashing the potatoes further.
Add in the Aromat, garlic powder and salt and pepper.
Allow the mash to slightly cook down before adding to the cottage pie
Method for the curry:
In a bowl combine the flour with a little salt and pepper.
Cut the hake into bite sizes and coat the pieces with the seasoned flour.
In a large pan, brown the hake pieces on high heat in sunflower oil until golden brown.
Remove the fish from the pan and set aside.
In a large pot, sauté the onion until it becomes see-through, add in your garlic, dry thyme and grated ginger.
When the ingredients start to become fragrant, add in the curry paste, curry powder, whole coriander & turmeric and continue to cook for one minute.
Add in the diced tomatoes, chicken stock cube and one cup of water
Allow the curry to cook for 25 minutes on low heat. (Keep adding water if necessary)
Season your curry with salt & pepper and then add in the browned hake medallions & fresh coriander and cook for a further 5 minutes.
Once your curry is done cooking, allow it to cool down for about 10 minutes
Transfer the curry into an oven safe casserole dish.
Using a large spoon, scoop out the mash in batches and gently place over the fish curry.
Once your cottage pie is ready, place it into a preheated oven and bake for 15 minutes on 180 degrees
When your pie is nice and golden, remove from the oven and allow it to cool down for a few minutes before serving!
Enjoy :)
#SeaHarvest #FishnTips #MakeItHake
How To Make A Delicious Pumpkin Cheesecake
This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
???? FULL RECIPE HERE:
???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
➖Blueberry Pie Filling-
➖Cheese Blintz-
➖Peach Crisp-
➖Lemon Cupcakes-
➖Peach French Toast-
➖Cranberry Jello Salad-
➖Pumpkin Creme Brulee-
➖Pumpkin Spice Cupcakes-
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➖Nonstick pan-
➖Cast Iron Pan-
????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion
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