Cherries Jubilee Recipe | Food Network Kitchen | Food Network

Cherries Jubilee

  • Level: Intermediate
  • Yield: 4 servings
  • Total: 26 min
  • Prep: 15 min
  • Cook: 11 min

1 pint vanilla ice cream

1 pound fresh, ripe sweet cherries, such as Bing

https://www.foodnetwork.com/recipes/food-network-kitchen/cherries-jubilee-recipe-1928361

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How to make mulled wine | BBC Good Food by Natalie Hardwick

Nothing says winter like a steaming mug of spiced booze, whether it’s cider or the perfect mulled wine. We share our top tips on how to make a festive toddy.

Mulled wine in glass with spices

You know Christmas is on its way when you have your mitts wrapped around a mug of mulled wine. But while the comforting warmth and slightly stained lips are two happy by-products of supping this glowing ruby tipple, there are pitfalls. Insufficient sugar, a grainy texture and too much spice can all

READ MORE HERE:

https://www.bbcgoodfood.com/howto/guide/top-tips-mulling-wine

35 Frightfully Easy No-Bake Halloween Treat Recipes | Brit + Co

35 Frightfully Easy No-Bake Halloween Treat Recipes by Miranda Eifler

Halloween is one of the most fun times of the year, but it can also be a lot of work — from finding the right costume to decoratingyour home to carving pumpkinsto throwing an extra scary monster bash (we’re tired just reading that). But we’ve got quite the trick to help you in the treat department this year: no bake Halloween desserts. Thirty-five Halloween treats, to be exact, all of which are frightfully easy to make.

1. Witch Fingers: Meet Halloween’s version of the lady finger, whose best features might surprise you. This creepy digit is

READ MORE HERE:

https://www.brit.co/no-bake-halloween-treats/

HOMEMADE PUMPKIN PIE SPICE RECIPE by Trish

Hi everyone!  I hope you are well and enjoying the last day of September 2019!

Look at the article I just posted by Trish of  Mom on Timeout!! It looks sooo good, so be sure to check out her website AND have a look at her videos!

Enjoy!  Happy Fall ya’ll!

pumpkin-pie-spice-recipe

The BEST recipe for Homemade Pumpkin Pie Spice that you’ll be using all season long! A perfect blend of spices that adds delicious flavor to pies, cakes, cookies, breads, muffins and so much more! Ready to go in just minutes! Try this easy pumpkin pie spice recipe in my Pumpkin Cheesecake Trifle and Cinnamon Sugar Pumpkin Muffins – delish!

 

Pumpkin Pie Spice

As fall baking season approaches, I’ve been busy in my kitchen working on a plethora of apple and pumpkin recipes for the upcoming baking season, and, if I’m being perfectly honest, enjoying every little bit of the fruits of my labor 🙂

It occurred to me a few weeks back that although I’ve provided you with

READ MORE HERE: https://www.momontimeout.com/homemade-pumpkin-pie-spice-recipe/

How to make marmalade recipe – BBC Food

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe.

Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag.
READ MORE HERE:

https://www.bbc.co.uk/food/recipes/how_to_make_marmalade_20072

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BUTTERNUT SQUASH SOUP by Ali

The BEST Butternut Squash Soup recipe from Gimme Some Oven

Mmmm, September. ♡

I don’t know about you all, but the moment the calendar flipped over this weekend, all I wanted to do was cozy up with some of my fall faves.  It was gray and rainy here these past few days, which probably provided extra incentive to stay in and snuggle up.  And sure enough, one thing led to another, and before you knew it our little home was in full-on, festive, fall hygge mode.  We’re talkin’ a fireside candle burning, fall playlist on the speaker, inaugural pumpkin roll of the season baking in the oven, a steaming cup of hot cinnamon spice tea in my paws, big cozy throw back on the couch, soft slippers on my feet.  And the quintessential fall first — a big butternut squash ready and waiting on the counter to be turned into my mom’s famous butternut squash soup recipe.

We made a huge batch and shared it with some neighbors and friends who were over throughout the weekend.  And as always, it proved to be the perfect fall comfort food.  It’s incredibly easy to make in the slow cooker, pressure cooker, or on the stovetop.  (I’ve included all three methods below.)  It’s full of good-for-you veggies, and also happens to be naturally gluten-free and vegan.  And it’s just the perfect balance of sweet and savory seasonal flavors.

I first shared this recipe back on the blog four years ago, but thought it was worth bumping it back to the top of the blog today in case you’re also craving all of the cozy fall vibes.  It won’t let you down.

Butternut Squash for Butternut Squash Soup

BUTTERNUT SQUASH SOUP INGREDIENTS:

To make this easy butternut squash soup recipe, you will need:

  • Butternut squash: You can either use 1 medium-sized fresh butternut squash.  (<– Here is my tutorial for how to select, peel and cut fresh butternut squash.)  Or feel free to save a step and purchase your squash pre-cut, either in the fresh or frozen vegetable section of the grocery store.
  • Carrot, apple and onion: To add some extra sweet and savory flavors to the soup.
  • Vegetable stock and coconut milk: For your broth.  (We’ll stir the coconut milk in at the very end.)
  • Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo.  If you don’t have fresh sage on hand, feel free to use a pinch of dried.  (And if you do have fresh sage, I also love to fry up a few extra leaves and use them as a garnish on top.)  Also feel free to add more or less cayenne to taste.
  • Your choice of garnishes: I like to drizzle on some extra coconut milk, maybe sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika.  Mom’s version called for sprinkling cayenne on top.  Or I’ve included lots of other ideas for fun garnishes below.

You will also need a:

Slow Cooker Butternut Squash Soup Ingredients in the Crockpot

Slow Cooker Butternut Squash Soup In The Crockpot

Slow Cooker Butternut Squash Soup with Apple

SLOW COOKER BUTTERNUT SQUASH SOUP INSTRUCTIONS:

To make crockpot Butternut Squash Soup, simply…

  1. Combine your ingredients (minus the coconut milk) in a slow cooker*.  Roughly diced — don’t spend time perfectly chopping all of your ingredients.  Feel free to use a large (6-quart) slow cooker or a small (3.5- to 4-quart) slow cooker.
  2. Cook until tender.  Generally about 6-8 hours on low, or 3-4 hours on high.  Then remove and discard the sage and add

READ MORE HERE:  http://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/

 

 

 

 

 

 

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Easy Vegan Quiche (Gluten Free + Unbelievably Divine)

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust! via https://jessicainthekitchen.com

Here’s my vision of a perfect Christmas breakfast table. Fresh croissants, some sort of baked French toast, a quiche, a plate of sliced fruits (pineapples, oranges and grapefruits) and a pitcher or an agua Fresca. Breakfast muffins on the side. Okay, now veganise it all. You guys know that I’ve made the overnight baked French toast for you, working on the croissants (or just buying vegan ones true story) and FINALLY – the quiche is here. I’m talking a filling, “eggy” Vegan Quiche that’s loaded up with caramelised onions, burst tomatoes, sautéed mushrooms and spinach and baked in a buttery flaky crust. I’m talking the kind of quiche you finish in less than 24 hours with your brother and your husband. The kind of quiche that makes you limit the other goodies to ensure you have space for one more slice.

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust! via https://jessicainthekitchen.com

After making these quiche muffin cups, I wanted more quiche action in my life. I mentioned in that post that my go to brunch option as a vegetarian was a slice of quiche, toast and a side salad. It made me feel like I had my life put together, ladies who brunch kinda thing. Fast forward to turning vegan (and having months on and off before that where I would just randomly hate eggs) I can finally have my cake (quiche – close enough) and

READ MORE HERE:  https://jessicainthekitchen.com/easy-vegan-quiche-gluten-free-unbelievably-divine/

 

 

 

 

 

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