#cream pie overnight oats | Explore Tumblr Posts and Blogs

saltchipfishshop · 1 year

Text

Vegan Passover Pecan-Banoffee Pie: my magnum opus

I set out with a dream. An impossible dream. To create a vegan dessert for my synagogue seder that was also kitniyot-free. Did I have to do this? Not really, my shul allows anything vegan, vegetarian or pescatarian that doesn’t have chametz, and we have a section for kitniyot. Am I vegan? No. Do I even keep kosher for Passover myself? Also no. But, you see, I have an almost pathological need to feed as many people as possible, and I am intractably stubborn, so once I realised how difficult this was going to be it only made me dig my heels in further.

It turns out to be borderline impossible to find vegan substitutes for pretty much anything that don’t contain soy, oats, cornflour, chickpeas, or some sort of forbidden legume. Subsequently this recipe is heavily reliant on coconut milk; luckily for me I live in an area with a large Muslim population and it’s currently Ramadan, so tins of coconut are front and centre of every supermarket display.

It’s taken almost a full month of trial, error and meltdowns in the butter aisle of Sainsbury’s, but I finally did it. I had to cobble bits of the recipe together from half a dozen different sources, so I feel relatively justified in calling this my own invention. The pecan crust is borrowed from a Tori Avey cheesecake recipe, I just swapped pistachios for pecans. I really think the crust is what makes it, to be honest. You could probably skip the ganache layer if you can’t be bothered, I just feel like it helps cut through the sweetness.

Recipe under the cut. Please please tag me if anyone decides to make this! I would be so delighted to see it out there in the world.

Crust

84g (⅔ cup) pecans

60g (½ cup) matzo meal

66g (⅓ cup) granulated sugar

71g (5 tbsp) Kosher for Passover vegan margarine (Rakusen’s Tomor*), melted, + extra for greasing

Pinch of salt (optional)

Ganache

113g KFP vegan dark chocolate (Lindt Excellence 70%, Green & Black’s 70%, Green & Black’s cooking chocolate are all KFP)

113g coconut cream/full-fat coconut milk

A few drops of vanilla extract (optional)

Caramel

200g caster sugar

100g KFP vegan margarine (Tomor)

200g coconut cream/full-fat coconut milk

Whipped cream

200g coconut cream/full fat coconut milk, kept in the fridge overnight

15-45g KFP icing sugar (check it doesn’t contain maize starch. You could probably omit the sugar and leave the cream unsweetened if you can’t find it, or grind your own- there are recipes for Passover powdered sugar online.)

¼ tsp vanilla extract

3-4 bananas

cocoa powder or grated chocolate to serve (optional)

chopped pecans to serve (optional)

Method

Make the caramel. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir constantly to prevent burning. You can use a wooden spoon or heat proof spatula.

When all of the sugar has melted and is a golden / amber colour, add in the margarine. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the margarine to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency. It might look like the margarine isn’t mixing with the sugar, but it should combine once you add the cream. Now add in 200g coconut cream. It will steam and bubble again so be careful.

Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.

Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill overnight. The coconut cream for the whipped cream should also be kept in the fridge overnight, to encourage it to separate and firm up.

If the caramel separates overnight, use an electric whisk to combine into a smooth consistency until there are no remaining lumps. It’ll be a more custard-like texture but still delicious. Keep caramel in the fridge until needed.

Make the crust. Preheat oven to 180˚C. Grease a loose-bottomed tin with margarine and line with greaseproof paper.

Blitz the pecans in the food processor until finely processed. Add matzo meal, salt and sugar and pulse until the entire crust is uniform in colour. With the processor on, drizzle the melted butter into the machine.

Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn’t have to go all the way up, just as much as you can).

Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Leave crust to cool for about ten minutes and then transfer to the fridge to finish cooling.

Make the ganache. Finely chop the chocolate and put in a medium-sized bowl. Put 200g coconut cream in a microwave-safe bowl and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.

Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.

After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. Add vanilla if desired. Let cool in the fridge for around 30 minutes.

Make the whipped coconut cream. Chill a mixing bowl in the fridge for ten minutes (you can do this while the ganache is cooling to save time). Put 200g coconut cream (the thick white part, not the clear liquid) in the chilled bowl. Beat for 30 seconds with an electric whisk until creamy. Add vanilla and icing sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.

Carefully run a knife around the edge of the crust tin and remove the crust from the tin.

Spread a layer of the cooled ganache over the bottom of the crust. Top with a layer of sliced banana and return to the fridge to set for ten minutes.

Add a layer of the caramel, another layer of sliced banana, and return to the fridge for ten minutes again.

Top with the whipped cream (I like to leave the edge of the bananas visible around the edge). Dust with cocoa powder or grated chocolate and add chopped pecans if desired.

*Tomor contains sunflower oil, but sunflower oil is not considered kitniyot in England: https://www.kosher.org.uk/article/sunflower-oil-kitniyot

#Passover recipe #pesach 5783 #pesach 2023 #pesach recipe #passover #Passover 5783 #Passover 2023 #Passover food #pesach food #פסח 5783 #פסח #פסח שמח #jumblr #judaism #jewish #jewish food #kosher #kosher food #kashrut

77 notes · View notes

nbula-rising · 6 months

Text

Caramel Apple Cheesecake Bars Prep Time 30 minutes Cook Time 35 minutes Chill Time6 hours Servings 16

Ingredients

Graham Cracker Crust 15 graham crackers 3 tablespoons granulated sugar 8 tablespoons salted butter melted

Apple Layer 3 Granny Smith apples peeled, cored, chopped 1 tablespoon lemon juice fresh squeezed ¼ cup granulated sugar 3 tablespoons brown sugar 1 teaspoon apple pie spice or pumpkin pie spice ¼ teaspoon salt

Cheesecake Layer 24 ounces cream cheese softened 1 ¼ cup powdered sugar ⅓ cup sour cream room temperature 1 ½ teaspoons vanilla extract 3 large eggs room temperature

Crumb Topping ½ cup all purpose flour ½ cup granulated sugar ½ cup brown sugar ⅓ cup old fashioned oats 1 teaspoon baking powder 1 ½ teaspoon apple pie spice ½ teaspoon salt 6 tablespoons unsalted butter melted Optional Topping ½ cup caramel sauce

Instructions Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper or lightly spray with nonstick cooking spray. Set aside.

Graham Cracker Crust Crush the graham crackers in a food processor or by placing in a large ziploc bag and crushing with a rolling pin. Make sure the crumbs are very fine. Transfer to a large bowl. 15 graham crackers Stir in the sugar and then drizzle in the melted butter. Stir until thoroughly combined. 3 tablespoons granulated sugar,8 tablespoons salted butter Press the crumbs into the bottom of the prepared pan forming an even layer. Cover with plastic wrap and place the crust in the freezer while preparing the remaining layers.

Apple Layer In a medium bowl, combine the chopped apples and fresh lemon juice and toss together. Add the granulated sugar, brown sugar, pumpkin pie spice and salt. Stir together until all the ingredients are evenly incorporated. Set aside. 3 Granny Smith apples,¼ cup granulated sugar,3 tablespoons brown sugar,1 teaspoon apple pie spice,¼ teaspoon salt,1 tablespoon lemon juice

Cheesecake Layer Place the softened cream cheese and sugar in a large mixing bowl and then, using a hand or stand mixer, beat on medium speed until well combined, about 2 minutes. The mixture should be smooth and creamy. 24 ounces cream cheese,1 ¼ cup powdered sugar Add the sour cream and vanilla extract and mix on low speed just until combined. ⅓ cup sour cream,1 ½ teaspoons vanilla extract Add the eggs and mix on low speed just until incorporated, do not overmix. Set aside. 3 large eggs

Crumb Topping In a medium bowl combine all purpose flour, granulated sugar, brown sugar, oats, baking powder, cinnamon, nutmeg and salt. Whisk to combine. ½ cup all purpose flour,½ cup granulated sugar,½ cup brown sugar,⅓ cup old fashioned oats,1 teaspoon baking powder,1 ½ teaspoon apple pie spice,½ teaspoon salt Add the melted butter and stir with a fork until crumbly. Set aside. 6 tablespoons unsalted butter

Assembly Remove the crust from the freezer. Pour the cheesecake layer over the crust and use an offset spatula to spread evenly. Spoon the apple mixture over the cheesecake layer using a slotted spoon. Spoon the crumb topping evenly over the apple layer. Bake for 35 to 45 minutes or until the sides are set and the middle has a very slight jiggle. Remove from the oven and allow to cool completely. Transfer to the fridge and chill for 6 hours or overnight.

Serve Cut into squares and serve with a generous drizzle of caramel sauce. ½ cup caramel sauce

Notes Storage Information Once the bars have chilled for at least 6 hours they can be cut into bars and served. To store leftovers, place in an airtight container and keep refrigerated for up to 4 days. The bars store best when the caramel sauce hasn’t been added yet. I do not recommend freezing these caramel apple cheesecake bars.

#recipe #dessert #cheesecake

6 notes · View notes

pikahlua · 11 months

Note

I have soft food ideas! Tw British foods, I'll do my best to think of the alternatives

Sweet:

Jelly/jello - just suck it through your teeth and swallow, amazing stuff. Can eat lots since most are low calorie or even zero sugar.

Angel delight/mousse/pudding, semolina, creme caramels, custards, rice pudding - no chewing required, light and bubbly.

Ice cream, gelatos and sorbet, ice lollies, milkshakes, slushies etc - amazing but might not be appropriate if you have sensitive mouth/teeth

Juices and smoothies - yummy but avoid citrus if you've recently had oral surgery!

Porridge/oatmeal, baked oats, overnight oats, chia seed pudding etc - the super fine versions (readybrek) of porridge are great and don't need any chewing at all. If too hot, wait too cool or add a splash of milk. I like a spoonful of Nutella in to make chocolatey.

Yogurt - amazing, cool and refreshing. Avoid the fun yogurts with extra bits like granola or crunchy inclusions since they'll need chewing. Also consider soft cheeses/no base cheesecakes

Soft fruits - again avoid citrus, try cook it or mash it or something just to make it softer. Tinned fruit is always super soft. Peaches and ice cream is such an elite combo. Maybe applesauce?

Savory

Soups, broths and maybe stews - super tender veggies, overcooked or super soft noodles and shredded meats will fine for a few days and should be soft but hearty enough. If not, puree or blend. Maybe soak some bread in!

Lentils - great at absorbing liquid and become nice and aoft

Mashed potatoes - love love love these, cheesy or garlicky or covered in gravy, just so wow. Might manage a baked potato without the skin and then it's just a vessel for good stuff

Rice, risotto - plain or topped with egg or some soft fish (tinned is easy). Risotto is great because you can add yummy stuff to it

FINELY ground meat - make a Bolognese and make sure your meat is ground finely. Make a curry with finely cut soft/pureed veggies. Make a chili. Once you feel a bit braver, sloppy Joes or something

Dips - guac or hummus or whatever, a spoon will do instead of veggies/chips etc

Cottage/shepherds/fisherman's pie - soft fish or meat in a sauce covered in mashed potato and baked in the oven. No teeth needed, but a hearty real meal.

Cauliflower cheese - parboil the cauliflower like my gran does (nuke it) and then cover in cheesesauce and bake it.

Omelettes - these might be touch and go but could satisfy you enough that you wont miss scrambled eggs and toast

Pastina - cute little pasta shapes! Do all sorts with it but jar of generic pasta sauce works in a pinch.

I'm sure there's plenty of local cuisine and regional foods that are soft too that I have no idea about.

For anyone who needs it then, lol. Thanks anon.

#anon ask #ask pika

11 notes · View notes

dashinghealth · 16 days

Text

5 Chia Pudding Recipes That Taste Like Dessert

Indulge in the guilt-free pleasure of chia pudding with these delectable recipes that mimic your favorite desserts.

Packed with nutrition and bursting with flavor, these puddings will satisfy your sweet tooth while keeping you feeling energized and satisfied.

1. Chocolate Peanut Butter Paradise

Ingredients:

* 1/2 cup chia seeds * 2 cups unsweetened almond milk * 1/4 cup unsweetened cocoa powder * 2 tablespoons peanut butter * 1 teaspoon maple syrup * Pinch of salt

Instructions:

1. Combine all ingredients in a jar or bowl. 2. Stir thoroughly until no lumps remain. 3. Refrigerate overnight or for at least 4 hours. 4. Top with additional peanut butter or chopped peanuts for extra indulgence.

2. Berry Bliss Extravaganza

Ingredients:

* 1/2 cup chia seeds * 2 cups unsweetened coconut milk * 1 cup mixed berries (such as strawberries, blueberries, raspberries) * 1 tablespoon honey * 1 teaspoon vanilla extract

Instructions:

1. In a blender, combine chia seeds, coconut milk, berries, honey, and vanilla extract. 2. Blend until smooth. 3. Pour into jars or bowls and refrigerate overnight or for at least 4 hours. 4. Top with fresh berries or a dollop of coconut yogurt for a refreshing touch.

3. Banana Caramel Craze

Ingredients:

* 1/2 cup chia seeds * 2 cups unsweetened oat milk * 1 ripe banana, mashed * 1/4 cup caramel sauce, homemade or store-bought * 1 teaspoon cinnamon

Instructions:

1. In a bowl, whisk together chia seeds, oat milk, mashed banana, caramel sauce, and cinnamon. 2. Refrigerate overnight or for at least 4 hours. 3. Layer with additional caramel sauce and sliced bananas for a decadent treat.

4. Mango Madness Magic

Ingredients:

* 1/2 cup chia seeds * 2 cups unsweetened cashew milk * 1 cup frozen mango chunks * 2 tablespoons lime juice * 1/2 teaspoon turmeric powder

Instructions:

1. In a high-powered blender, combine chia seeds, cashew milk, mango chunks, lime juice, and turmeric powder. 2. Blend until smooth and creamy. 3. Pour into jars or bowls and refrigerate overnight or for at least 4 hours. 4. Garnish with fresh mango slices or a sprinkle of coconut flakes for a tropical twist.

5. Pumpkin Spice Extravaganza

Ingredients:

* 1/2 cup chia seeds * 2 cups unsweetened pumpkin puree * 1/2 cup almond milk * 1 tablespoon pumpkin pie spice * 1 teaspoon maple syrup

Instructions:

1. In a bowl, combine chia seeds, pumpkin puree, almond milk, pumpkin pie spice, and maple syrup. 2. Stir until well combined. 3. Refrigerate overnight or for at least 4 hours. 4. Top with whipped coconut cream and a sprinkle of pumpkin pie spice for a cozy and festive treat.

Conclusion

These chia pudding recipes offer a delectable solution to your dessert cravings without compromising your health or well-being.

Packed with essential nutrients and fiber, they will keep you feeling full and satisfied while providing a sweet and indulgent experience.

Enjoy these guilt-free treats and savor the perfect balance of nutrition and indulgence.

#chia pudding nutrition facts #chia pudding #chia pudding protein content #chia pudding nutrition

0 notes

hockeymusicmore · 4 months

Text

#recipes #some vegan #some dairy free #hot fudge #peanut butter #chocolate #oats #pie #cheese #peppermint #cookies

0 notes

lineyliveshealthyandhappy · 9 months

Text

Breakfast: The Most Important Meal

Confession: I used to NEVER eat breakfast. In high school, I would 100% prioritize sleep over food. There was the occasional run to Chick-fil-A in the morning before class, but nothing substantial. Once I got to college, particularly freshman year, the walk to Russell House was just too far at 8:30! So, I would just wait until lunch. When I moved into an apartment I was in the habit so I didn't buy any food for breakfast.

This summer I discovered the overnight oats at Trader Joe's and everything changed. I started taking those to work with me, along with seem fruit an eating at my desk. I noticed immediately that I felt better in the mornings after eating breakfast. I wasn't as groggy or drowsy. I felt more productive and I was able to better focus on my work. When lunchtime would roll around I wasn't as hungry so wouldn't over eat at lunch, which would make me less sleepy after lunch too. I quickly realized the breakfast was the key to a better day. I have tried to carry this habit on into senior year, since I claim to be on a wellness journey!

Here are some of my favorite easy breakfasts so far! Per usual, I am looking for more so feel free to drop some of your favorite recipes in the comments! I have been loving the feta-egg trend! Yes, I caved and bought eggs (they are SO expensive!!). I like to eat this on an english muffin with some lactose free cream cheese and mashed avocado. It is actually so good! I am also really stoked for fall so I went ahead and meal prepped some pumpkin pie overnight oats! I will say meal prepping helps a lot with actually eating breakfast. Oh! I also love the Kodiak protein muffins that you can make in the microwave in a minute!

Let me know if you find any easy breakfast recipes, so I can add them to my routine!

#breakfast #healthy eating

0 notes

amberfaber40 · 1 year

Text

Chocolate Covered Strawberries - Cooking Classy

Strawberry-Mint Lemonade

The secret to this sangria-inspired (nonalcoholic) sipper is a mint- and berry-infused simple syrup with lots of fresh fruit and mint to finish.

Strawberry Balsamic Pie

Strawberry Gin & Tonic: A Fresh Strawberry Cocktail for Summer!

A strawberry cocktail that's a summery twist on the classic gin and tonic recipe. With an easy-to-make strawberry syrup, this promises to be your go-to cocktail of the summer!

Japanese Fruit Sandwich フルーツサンド (Strawberry Fruit Sando)

This Japanese fruit sandwich, also called fruit sando or strawberry sando, is a Japanese sandwich made with fresh strawberries and other fruit, sliced white bread or milk bread (shokupan), and fresh whipped cream!

How to Make Strawberry Hearts | California Strawberries

This video shows how to make the cutest chocolate-dipped strawberry hearts. See recipe card for full instructions and recipe.

Strawberry Cheesecake Overnight Oats

This strawberry cheesecake overnight oats is the perfect springtime breakfast! Creamy, thick overnight oats packed with fresh strawberries, greek yogurt, milk, oats, chia seeds and sugar.

Make Your Own Strawberry Jam!

Make your own strawberry jam at home, without preservatives and added pectin! This Strawberry Jam Recipe is super easy!

Korean Strawberry Milk Recipe - Maya Kitchenette

Homemade Strawberry Ice Cream Recipe - House of Nash Eats

Homemade Strawberry Ice Cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It's perfectly creamy and scoopable thanks to the custard base. Enjoy this bright and sweet classic flavor on its own in cones, sundaes, milkshakes or ice cream sandwiches!

Easy Homemade Strawberry Milk for One or Two - Baking Mischief

Lady Rusk strawberry : Wm. Stahl (Firm) : Free Download, Borrow, and Streaming : Internet Archive

Cover title

Homemade Korean Strawberry Milk

Homemade Korean strawberry milk is made with fresh chunks of strawberries & homemade strawberry syrup made of pureed strawberries. A favorite Korean drink made with fresh strawberries!

Strawberry Cake Roll | Love and Olive Oil

A Japanese-inspired patterned roll cake perfect for spring, filled with a fluffy strawberry whipped cream.

Pan Roasted Strawberries With Yogurt - The Green Creator

Easy yogurt bowl with delicious pan roasted strawberries! Roast your strawberries and enjoy for breakfast, snack, or dessert.

Easiest Chocolate Covered Strawberries! Dessert doesn’t get much better than this and it’s the ultimate upgrade to fresh strawberries! These only require 3 basic ingredients, they take minutes to prepare and they’re always sure to impress.Love this flavor combination? Try my Chocolate Covered Strawberry Cupcakes!Homemade Chocolate Covered StrawberriesChocolate covered strawberries are one of everyone’s favorite treats aren’t they? And I like to look at this gourmet treat as a semi-healthy. It’s a smarter choice than a slice of cake right?There’s a local soup restaurant that serves up soup, salad and always a chocolate covered strawberry for dessert and I think it’s absolutely genius. Their soups are pretty good, the salads subpar but honestly I think those chocolate covered strawberries are what keep people coming back time and time again.Making them at home couldn’t be easier and they use ingredients you likely have on hand much of the time, especially in the summer when strawberries are plentiful.Here I share an in depth guide and foolproof recipe to ensure they turn out perfect for you every time! Dessert doesn’t get any easier, or quicker than this!Only 3 Ingredients Needed!Chocolate chips Fresh strawberries Coconut oil How do You Make Chocolate Covered Strawberries?Clean strawberries: Scroll down to see how best to do this.Melt chocolate, microwave directions: Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth.Melt chocolate, stovetop directions: Place chocolate chips and coconut oil in a heat proof bowl (such as glass or stainless steel bowl) that sits well over a saucepan. Bring about 1-inch of water to a simmer in saucepan, reduce heat to low, set bowl with chocolate over saucepan. Heat, stirring constantly until chocolate has melted.To Dip Strawberries:To dip strawberries in chocolate: Set a sheet of parchment paper over a 18 by 13-inch baking sheet. Working with one strawberry at a time dip, hold the strawberry by the leaves and dip into melted chocolate. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed.Transfer to parchment paper: Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (note if dipping in toppings that dip before transferring to baking sheet).Repeat and use up strawberries: Repeat with remaining strawberries. Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes.Optionally decorate: To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 2 or 3 above. Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over the strawberries with set chocolate then return to fridge to solidify.How do I Choose the Best Strawberries?Look for those that are vibrantly red and plump. Normally I look for those that are red to the tops but in winter we can’t always get that. Check for vibrantly green leaves, that’s a sign of freshness. Avoid those that are bruised and blemished or molding. Size doesn’t determine good flavor but for for this recipe preferably use larger berries. Can I Use Frozen Strawberries?No. Only fresh strawberries will work in this recipe. Frozen strawberries thaw up much too wet and mushy to be used here.How to Wash and Dry StrawberriesPlace strawberries in a colander. Organic strawberries: Rinse under cold water gently tossing strawberries occasionally, about 30 – 60 seconds. Drain well. Conventionally grown strawberries: Soak in a vinegar solution to cover of 4 parts water 1 part vinegar for 5 minutes (this helps remove pesticides and destroy harmful bacteria). Transfer to colander, rinse well and drain well. Working with one strawberry at a time gently wrap paper towel around each strawberry and dab dry with paper towels then transfer to a sheet of paper towels to air dry further as needed. Forms of Chocolate to Use for Chocolate Dipped StrawberriesYou can make chocolate covered strawberries with:Chocolate chips Chocolate bars (such as baking bars) Chocolate melts My go-to choice is usually just chocolate chips because they are cheap, they have great flavor and I always have an abundance of them stored on hand. So just use what you have or what you prefer. If using melts no coconut oil is necessary.Can I Use Milk Chocolate or White Chocolate?Yes this recipe works great with milk chocolate or white chocolate (chips or chopped bars) too.Why Add Coconut Oil or Shortening to the Chocolate?When using chocolate chips and even chocolate too I usually like to add 1 Tbsp coconut oil (shortening may be substituted). Why?It helps thin the chocolate so it’s not overly thick for dipping. It also helps prevent blooming (speckled appearance in the chocolate upon chilling). It also seems to keep the chocolate from being too hard and solid once cold, making the strawberries easier to bite into and leaving them with an overall better mouthfeel. What are Good Topping Ideas?Of course toppings are totally optional but if you want to make it fun for the kids, or just to spruce them up try dipping them in:Crushed Oreos Chopped nuts (pistachios, hazelnuts, or pecans are great choices) Finely shredded coconut Crushed pretzels (my favorite with white chocolate) Crushed Biscoff cookies or graham crackers Sprinkles Mini chocolate chips If dipping in toppings be sure to dip while chocolate is still melted before transferring to parchment paper, otherwise toppings won’t stick.How to Store Chocolate Covered StrawberriesStore strawberries in a single layer. Store in an airtight container. Keep in refrigerator. How Long do They Keep?They can be stored for up to 48 hours but they are best enjoyed within about 12 hours. The sugar in the chocolate starts to draw the moisture from the strawberries making them wet and dewy after too long. Tips for the Best Chocolate Covered StrawberriesUse good quality chocolate chips or chocolate bars. Use chilled strawberries, the chocolate sticks better. Rinse and dry thoroughly. If strawberries are wet chocolate doesn’t stick and the water droplets can ruin the chocolate. If chocolate is overly runny let it cool briefly before you begin dipping. Chill dipped strawberries to let chocolate set completely. If you like it melty though go ahead and enjoy right away. For best results serve within the same day of coating with chocolate. More Strawberry Recipes You’ll LoveFresh Strawberry CakeStrawberry ShortcakeStrawberry Rhubarb Crumb BarsStrawberry SyrupMore Chocolate Treats to Try3-Ingredient Chocolate Almond ClustersChocolate Dipped Mandarin OrangesChocolate Dipped Toffee Pecan Shortbread CookiesFollow Cooking Classy5 from 4 votesReview RecipeChocolate Covered StrawberriesPrint Pin Easiest Chocolate Covered Strawberries! Dessert doesn't get much better than this! These only require 3 basic ingredients, they take minutes to prepare and they're always sure to impress.Servings: 14Prep12 minutesCook3 minutesChill15 minutesReady in: 30 minutes16 oz. fresh strawberries* 8 oz. semi-sweet chocolate chips** (good quality) 1 Tbsp coconut oil*** To clean strawberries: for organically grown strawberries place in a colander and rinse well under cold running water, tossing occasionally, drain well. For conventionally grown strawberries soak in a solution of 4 parts water 1 part vinegar for 5 minutes. Rinse and drain well in a colander. Dry strawberries: Dry each strawberry individually very well with paper towels, then set aside to continue to dry while melting chocolate. If strawberries are wet chocolate won't stick and you don't want any water in the chocolate mixture. How to melt chocolate microwave option: Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth. If chocolate is runny let it cool just briefly to thicken up slightly before you begin to dip berries. How to melt chocolate stovetop directions: Place chocolate chips and coconut oil in a heat proof bowl (such as glass or stainless steel bowl) that sits well over a saucepan. Bring about 1-inch of water to a simmer in saucepan, reduce heat to low, set bowl with chocolate over saucepan. Heat, stirring constantly until chocolate has melted. Remove from heat. To dip strawberries in chocolate: Set a sheet of parchment paper over a baking sheet. Working with one strawberry at a time dip, hold the strawberry by the leaves and dip into melted chocolate, coating nearly to the top. Tilt bowl as needed to pool chocolate to one side, and rotate strawberry to coat all sides as needed. Lift and let excess chocolate run off, slide strawberry across the inside edge of the bowl to remove just some of the chocolate then set that side facing down on parchment paper (if dipping in toppings then dip before transferring to baking sheet). Repeat with remaining strawberries. Transfer dipped strawberries to refrigerator and let chocolate harden, about 15 minutes. To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 3 or 5 above. Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point. Drizzle over chocolate set strawberries, return to fridge to solidify. How to Store Strawberries: Store strawberries in a single layer an airtight container in refrigerator, for best results enjoy within about 12 hours. *Preferably use larger strawberries if possible. To pick the best strawberries look for those that are vibrantly red and plump with vibrantly green leaves, avoid those that are bruised, blemished or molding. **Good quality milk chocolate or white chocolate chips work here too. Chopped chocolate bars work well too. If chocolate is thin upon melting let it cool just briefly to thicken up slightly. **8 oz. Chocolate melting wafers (such as Ghirardelli) work well too - no coconut oil is necessary with this option. If using melting wafers refer to melting directions on the back of the package. ***Shortening can be used in place of coconut oil if that's what you have on hand. If you have any leftover melted chocolate don't toss it! Use it to dip pretzels, marshmallows, Oreos, banana chips, toss with almonds, or simply fill into lightly greased ice cube trays. Let set in fridge. Topping ideas: Of course these strawberries are delicious as is no toppings necessary but if you want to spruce them up you can dip in: Crushed pretzels (my favorite with white chocolate) Crushed Oreos Chopped nuts (pistachios, hazelnuts, or pecans are great choices) Finely shredded coconut Crushed Biscoff cookies or graham crackers Sprinkles Mini chocolate chips Nutrition FactsChocolate Covered StrawberriesAmount Per ServingCalories 113 Calories from Fat 63% Daily Value*Fat 7g11%Saturated Fat 4g25%Cholesterol 1mg0%Sodium 2mg0%Potassium 141mg4%Carbohydrates 11g4%Fiber 2g8%Sugar 8g9%Protein 1g2%Vitamin A 12IU0%Vitamin C 19mg23%Calcium 15mg2%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.Nutrition values are estimates only. See full disclaimer here.Course: DessertCuisine: AmericanKeyword: Chocolate Covered StrawberriesAuthor: Jaclyn

0 notes

cathygeha · 1 year

Photo

REVIEW

Nourishing Vegan Every Day by Amy Lanza

Living overseas, signed up for another Veganuary, looking for recipes that are easy to make with readily available ingredients…well…thought this book might have some ideas to use this month and in the future. I will say that the photos are gorgeous and plentiful, the recipes organized so ingredients are easy to find and instructions easy to follow, and my mouth did water. And yet, every recipe I read required an ingredient not easy to find in my small village and finding a substitute might not be easy. NO Vegan yogurt, can’t find tofu, protein powder in my dreams, and the list goes on – and here I should probably mention I live in a small village in Lebanon and we don’t drive to Beirut often. Additionally, there is no nutritional information with calorie counts and as I am trying to not regain weight lost…I prefer recipes with nutritional information provided.

The introduction includes equipment needed, ingredients suggested, answers to common questions, states the purpose of the book, and there is a comprehensive index. I had heard of meals in bowls before and this book has a few pages with options to create your own and how to go about it.

This is not a cookbook for me due to the reasons mentioned above. It is a beautiful book and would make a nice wedding gift to a vegan couple along with ingredients for a recipe or two and a nice dish, baking pan, serving bowl or item to go with the recipe.

I did enjoy looking through this book and thinking about making some of the recipes and would like to thank NetGalley and Quarto Publishing Group – Fair Winds for the ARC – This is my honest review.

3-4 Stars

BLURB

Nourishment meets flavor in this collection of vibrant and delicious vegan recipes. Nourishing Vegan Every Day embraces the flow of everyday life by providing recipes that range from nutritious to decadent, recognizing the important balance between time and taste buds. Whether you’re in need of a quick and energizing breakfast or a show-stopping meal to impress your guests, this book will provide inspiration for delectable plant-based meals. With gorgeous photography for every recipe and helpful kitchen tips, discover family favorites like Cheesy Pesto Tomato Swirl Buns; weeknight meals like Cashew Cauliflower and Spinach Dahl; and delightful vegan desserts like Strawberries and Cream Cheesecake. Beyond bringing flavorful meals to the kitchen table, this book creates a basis for nourishment and satisfaction, giving you the tools to build your own plant-based pantry. From kitchen staples to easy vegan swaps, learn more about low-waste meal preparation and methods to enhance your cooking experience as you craft delicious meals, snacks, and desserts. Breakfast: Nourish on the go with quick morning recipes such as Nourish Me Smoothies or Overnight Oats! The choice is yours. Brunch: Lazy weekends and beautiful brunches are the perfect time to serve up towering plates of delicious Chocolate Chip Raspberry Waffles or Vegan Eggs Benedict. Lunches, Salads, and Light Meals: Liven up your lunch break with easy-to-prep recipes like Herby Chickpea Tabouleh Salad and Moroccan Style Quinoa Salad. Dinner: Vegan dinner has never been more versatile! Chock full of vegetables and nourishment, recipes like Sweet Potato Gnocchi and Sesame Chili and Garlic Tofu Noodles will be a hit at the dinner table. Snacks: Easy recipes such as No-Bake Chocolate-Covered Muesli Bars and 2-Ingredient Flatbreads will have you reaching for homemade plant-based snacks, whether you’re craving something salty or sweet. Desserts: Enjoy a variety of vegan treats sure to satisfy any sweet tooth, such as No-Churn Salted Caramel Cookie Dough Ice Cream or Apple and Blackberry Crumble Pie. Celebration and Gathering Dishes: These sweet and savory recipes will prove to be crowd-pleasers at your next gathering. Impress your family and friends with a Vegan Celebrations Snack Board or Pumpkin Layer Cake.

#Amy Lanza #NetGalley #Quarto Publishing Group - Fair Winds #Cookbook #recipe #Photography #vegan

1 note · View note

cuisinecravings · 2 years

Text

How to Peel a Peach Like a Pro: A Guide for Beginners

How to Peel a Peach Like a Pro? Although money does not grow on trees, luscious peaches do! The Prunus persica tree's popular summer fruit is like nature's sweets. The flushed orange and scarlet skin reveals a sweet and soft flesh inside. When fresh peaches are in season, I love to utilize them in both savory and sweet dishes.

How to Peel a Peach Like a Pro If you want to make a beautiful peach cobbler, pie, or jams and jellies to enjoy all year, the first step is to remove the peel. It may be time-consuming, but it is well worth the effort. Use this simple guide for quick peeling methods that take less than a minute.

Boiling vs. Peeling

When the peach is hard but still ripe, the peeler comes in handy. Peaches that are extremely soft or bruised will result in a luscious puddle. For highly ripe peaches, boiling them in hot water for a few seconds works well. How to Peel a Peach Like a Pro It takes a few minutes longer to set up, but once the water begins to bubble, the procedure is swift.

Preparation

Wash and dry the peach's surface since the fuzzy skin attracts dirt and debris. Method 1: Using a peeling tool Apply mild pressure with a hand peeler to remove the skin in consecutive downstrokes. Begin at the top of the stem and work your way down to the bottom of each fruit, all the way around. I like Y-peelers because the handle is angled in the direction your hand is traveling. Method 2: blanch and shock This technique is frequently used in the restaurant business to boil green beans or peel tomatoes as a prep step for later usage. The extremely hot water removes the peach skin from the meat instantaneously, but don't keep the fruit in the water for too long or it will cook and become mushy.

Mark the skin

Make a shallow 2-inch wide "X" on the bottom of each peach with a sharp knife, such as a small paring knife. The hot water lifts the skin, revealing the knife score. This forms a small tab that allows you to hold and pull the skin off with your fingertips. Make no deep slashes; only a faint score to the surface would suffice.

Immerse in boiling water

Bring a kettle of water to a rolling boil. When the peaches are submerged, there should be enough liquid to cover them. I usually add one or two at a time to avoid using a large pot. Blanch until the skin's score mark peels away from the flesh. This could take 10 to 20 seconds depending on how ripe and huge the peach is. I recommend stopping at 10, but you can always add them back in if necessary.

Place in an ice bath.

Remove the peaches with a slotted spoon or large spoon and place them in an ice bath. The cooking process will be quickly halted by the cold water. Remove the peaches after about one minute and dry them before peeling. https://www.youtube.com/watch?v=lD9q-cSfcL8

Using your fingers, peel

Peel the peaches using your fingertips, beginning at the scored end. The skin should be easily separated from the flesh. Blanch and shock the peach again if necessary. A paring knife can also be used to help remove the skin or shave off any tough regions. - Uses for this lovely fruit - To make a peach crisp, cobbler, pie, or cake. - Make a fruit compote or sauce with them. - Blend it all together to make a peach dressing. - Create peach jam, jelly, or preserves. - Prepare a peach smoothie or an acai bowl. - Chop it up and mix it into overnight oats. Related Articles :- - Can You Put Heavy Whipping Cream in Coffee? Full Guide - How Long to Boil Chicken Wings? Complete Guide - Can You Put Warm Chicken in the Fridge? Complete Guide - Why Do Cakes Fall When Cooling? Complete Guide. - Double Chocolate Football Cupcakes? Complete Guide. - How Long Does Sangria Last in the Fridge? Full Guide. Read the full article

0 notes

fullcravings · 11 months

Text

Banana Coconut Cream Pie Overnight Oats

360 notes · View notes

azure-firecracker · 3 years

Text

My recent attempts to be an aesthetic foodie:)

#food photography #food tw #overnight oats #salad #soft serve ice cream #pumpkin pie ice cream

10 notes · View notes

traumessen · 6 years

Photo

Coconut Cream Pie Overnight Oats

(vegan with non-dairy yogurt)

6 notes · View notes

cloverhighfivewritestoo · 3 years

Text

It’s a Beautiful Life

👉 Read it on Ao3 Destiel Domestic fluff Dean Smith + Castiel the receptionist for Ghostbusters From the prompt from @deanpdf, who said, Dean Smith from 4x17 “It’s a terrible life” and receptionist Castiel from the Supernatural Ghostbusters parody are happily married.

Dean wakes up early. He gets ready at his pace, coming back from the shower to their bedroom to get dressed, leaving a soft “wake up babe” kiss on the forehead of a grumpy Cas who’s hugging the covers closer.

Dean makes enough coffee for two, filling two travel mugs. He makes Cas his breakfast bagel and puts it in a bag, he grabs his own overnight oats, adds some fresh fruit on top, and puts it in his own bag.

Dean checks if everything is ready and done, and goes to the bedroom one last time, to find Cas groggily dressing up, hair still wet from the shower. He kisses him on the cheek “See you tonight, love.” Cas stops mid-shirt and clumsily catches Dean for a quick peck on the lips. “Have a nice day. Love you.”

When they come back after their day, Cas has fresh fruits and vegetables he picked up at the market during his lunch time, and, if it’s Friday, he has a fancy home made pie from the bakery on his route. Dean has stopped by the butcher shop on his way back and the store for what’s missing.

During dinner, Castiel talks about the stupid calls he got and how clients can be so irritating, and Dean talks about the stupid boss’ demands and how clients can be, indeed, so irritating.

After cleaning up, they cuddle on the sofa, hot pie with ice cream in hand. The movie is interesting enough to watch, but not so demanding they can’t make out without missing much.

It is, indeed, a beautiful life.

#destiel #destiel fluff #domestic destiel #domestic destiel fluff #I decided to put this on its own post cause sometimes ppl change urls or disappear or blogs get deleted so

19 notes · View notes

thorniest-rose · 4 years

Text

reddie halloween prompt #6 pumpkin

Eddie had lived in denial for a long time. It was a denial that had clung to him since he’d been a little boy. Never letting himself get dirty. Being scared of falling ill. Not letting his eyes linger too much on the handsome men he saw in the pharmacy or at the grocery store. And never letting himself enjoy food. Because food meant gluttony. It meant allergies and intolerances. It meant turning out like his mother, who he watched grow bigger and rounder every year.

He spent years like that, not letting himself enjoy anything. Convincing himself he was so frail that all he could eat were egg whites and leafy greens or the leanest chicken with a plate of boiled vegetables. No gluten. No sugar. Hardly any fats or carbs. For more than 20 years he was as austere as a Puritan. And he told himself it was for the best.

Until Richie, that was. Until they had finally defeated the clown.

Things started to change then. Slowly at first but surely. Eddie left his sham of a marriage; he came out of the closet; he admitted to Richie one night, as the two of them shared a bowl of ice cream by Richie's swimming pool, that he was in love with him. And then, after he let himself try a slice of challah one day at a coffee shop downtown, toasted gently and spread with honey, Eddie let himself fall.

First, Eddie made banana bread using some old, overripe bananas on their kitchen table. Then he baked chewy oatmeal cookies one morning after he’d served up their overnight oats. Before Eddie knew it, he was cooking up a storm: he ordered cookbooks, watched videos, bookmarked blogs. And he started to love the act of cooking. Looked forward to planning out their meals and going grocery shopping. There were fluffy ricotta pancakes in the morning; a cheese and spinach quiche with salad in the afternoon, chicken thighs baked in white wine, olive oil and parmigiano reggiano in the evening. And then, teasingly, a silky mousse or sliver of cheesecake.

Richie, who had the biggest appetite out of anyone Eddie had ever known, scarfed down everything Eddie made as quickly as a dog. He'd been happy to see Eddie enjoy food more and actively encouraged his cooking.

What Eddie hadn't expected was how sexy Richie had found it. How he watched Eddie cook with his blue eyes lit up with some kind of mischief. Sometimes coming up behind him so he could trail his hands over Eddie’s hips as he cooked, snaking a hand around his chest to tweak a nipple through his t-shirt, or to press the flat of his palm to Eddie’s lower stomach in a vaguely territorial touch that had Eddie half-panting as he stirred.

Eddie always kicked Richie out eventually, swatting him away with a wooden spoon or elbowing him in the stomach. But it didn't stop Eddie from growing ruby-cheeked or getting hard in his pants. Something Richie definitely noticed as he chuckled and said, "You feeling okay there, baby?"

Which is probably why he should have seen this coming. Not that he thought it would happen that morning, as he prepared a homemade pumpkin pie for the first time. That he’d end up pushed up against the counter in their spacious, airy kitchen with Richie's jeans shoved down his thighs and his cock balls deep inside Eddie's ass.

The pie looks good. Eddie had completed the crust, and he’s busy with the filling: mixing eggs, spices and fresh pumpkin purée in a bowl. Or at least he was trying to. Because Richie’s cock was nudging his prostate, and every time Eddie tried to focus on what he was doing, Richie would tilt his hips slightly and brush up against his sweet spot.

Richie had spent the whole time cooing into his ear, telling him what a good boy he was, as he stroked Eddie's hips like he was a skittish, easily frightened domestic pet.

The whisk clatters to the counter as Eddie lets out a high-pitched moan.

“I can’t do it,” he says, his head hanging down between his shoulders.

Richie leans in and swipes his tongue against the bare skin at his feverish nape.

“I think you can,” he says. “Come on, baby, you’re doing so well.”

Richie hadn’t fucked him that morning like he usually did, making the excuse that he had an important Zoom meeting. That he had to get ready for some presentation with the big suits about the future of his show. Eddie had said okay, that made sense, but he couldn’t help but feel slightly disappointed as Richie kissed him on the cheek and disappeared out the room.

But it turns out this was why. Richie had been saving it for this.

Eddie tries not to moan at how deep Richie is inside him. There’s nothing between them, not even a layer of latex, and it’s almost too much. Richie’s cock is stretching him wide - with a shiver, he can imagine how obscene his hole must look around Richie’s cock - and on each small thrust into him, Eddie can feel Richie’s balls brush against his thighs.

“I hate you,” he mutters as his arms tremble, hands clenched so hard around the edge of the counter that they're porcelain white.

Richie tsks against his neck. “That’s not a very nice thing to say to your finance, is it? When he takes such good care of you.”

Eddie laughs, and it sounds manic. “Is this what you think taking care of me looks like?”

He expects a joke, or a witty retort. Instead what he gets is Richie’s fingers tightening to a bone-bruising grip on his hips. Eddie would cry out, goes to, except Richie shoots out a hand and shoves three thick fingers into Eddie’s mouth, stifling the sound.

With an edge of steel Richie says, “Why don’t you stop talking back and do as you’re told?”

Eddie starts to say “okay”, only he can’t, not with Richie’s fingers in his mouth, how they press down his tongue. So he nods his head as much as he can to get the point across. He’ll make the pie. He’ll be good.

“That's better,” Richie says.

He pushes his fingers deeper into Eddie’s mouth, getting them wet to the knuckle, the force of it making Eddie gag. It feels like a warning. That Eddie better be good because he's not in the mood to play. Then he pulls them out as fast as he’d pushed them in, bringing them back to Eddie's hip.

"Go on then," he says, but this time there's the hint of a laugh in his voice. Like he finds humiliating Eddie like this funny.

Eddie feels winded, the corners of his mouth feel bruised, but he picks up the whisk again and starts swirling the filling. It’s not as fast as he’d usually do it, but it’s the best he can do. Behind him, Richie starts to pick up the pace a little, pulling out and pushing his cock deeper into Eddie’s needy, clenching hole. He hits his prostate again, making him arch back against the tall line of Richie’s body.

“R-Richie, I can’t,” he says, on the verge of dropping the whisk again. Of abandoning the pie and begging Richie to fuck him.

But he knows that won't do.

From behind him Richie says, “Why don’t you shut the fuck up? I thought you could be good? Do you want me to pull out?”

Eddie shakes his head. He doesn't. Even though it was maddening: the torturous, slow push of Richie’s cock inside him, the feeling of his zipper rubbing up against his ass, the drip of precome at the end of Eddie’s dick where he’d grown flushed and hard against the counter. But the thought of Richie pulling out and leaving him there while he went to the bedroom to jerk off was even worse. He has a thought of Richie coming all over their bedsheets, of wasting his come instead of depositing it deep inside Eddie where it belonged, and he almost whines.

“No Richie, I want it so bad, please. Please don’t pull out,” he begs, in a voice he doesn’t even recognise. Something high and wanton. A voice he didn’t even know he could make until Richie laid him down on his bed one night all those months ago and pushed inside him for the first time.

“Beautiful boy,” Richie says sweetly. “Finish it, come on,” he murmurs.

So Eddie does. As Richie continues his slow, tormenting pace, Eddie finishes whisking the filling and lifts the bowl with shaky fingers so he can pour it into the pastry shell. He almost drops it, but manages to right the bowl at the last second. Afterwards he stares at it: the beautiful, flaky, butter pastry crust with its autumnal filling, and that floaty feeling of satisfaction comes over him. He’d done good. He did exactly as Richie told him.

“I’ve done it, Richie,” he sighs, his voice sounding faraway. “I’ve finished the pie.”

He melts when Richie kisses him on the side of his neck, scraping his teeth over his pulse point where it jumps rapidly.

“I knew you could do it, Eddie, I knew you could make me happy.”

And Richie rewards him for it. With one hand he pulls Eddie’s hips back and with the other he pushes Eddie’s cheek down against the counter until Eddie's bent at an obscene angle. At a fuckable angle, Eddie thinks with a shiver. But that’s the last coherent thought he has for a long time because a moment later Richie’s pulling out until just the tip of his dick is spearing Eddie open, and then he does what Eddie’s wanted all this time. He shoves back inside, the squelch of the lube pornographically loud in their quiet kitchen, and he rails him hard, letting that hidden, ferocious side come out.

It’s the hardest fuck Eddie’s had in days, and fuck it feels so good, his ass bouncing off Richie’s sharp hips on every thrust, Richie's cock punching his tiny hole open, and the low-pitched growl coming from Richie’s throat making his dick drool at the tip.

It's something he can't believe he's denied himself for so long.

"I kind of want to eat this pumpkin pie out of you," Richie suddenly says. "Would you let me do that? Just finger it inside of your dumb cunt and then eat it out of you?"

And it shouldn't sound hot. It should sound ridiculous. But it doesn't stop Eddie from crying out or his balls drawing up.

"I'm going to-"

He cuts off on a high whine as Richie reaches around and grabs him in warning.

"You better not. Not until I say."

Eddie nods, and Richie starts fucking him again, hammering his prostate on every push inside him, muttering so filthy it makes Eddie flush all the way down to his chest.

And when Richie finally tells him to come he does, clenching around him until he shoots sticky white all over the counter.

“Good boy,” Richie says as he pulls his cock out to smear the sticky head against the sore skin at his hole, making Eddie quiver. “Now let's go for that money shot. How much do you think you can make Daddy come?"

And Eddie, with gusto, shows him.

#halloween reddie #reddie #reddie drabbles #minors dni #d/s #dom/sub #tw food #tw eating #tw daddy kink #tw food kink #dom richie #sub eddie #tw feminization

162 notes · View notes