Must-Try Pumpkin Crunch Pie- Everyday Food with Sarah Carey
If you're looking for a new twist for your holiday pumpkin pie, look no further. Watch Sarah Carey make a scrumptious pecan topping that adds a sweet and delightful crunch to every bite.
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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.
Mini Chocolate Crunch Pies BlendJet Recipe
#BlendJet2 #BlendJetRecipe #BlendJet
If you’re looking for an alternative to pumpkin this Thanksgiving, this is perfect!
Total Time: 10 minutes
Servings: 9
INGREDIENTS
2 sets of mini graham cracker pie crusts (12 total)
1 package (5.9 oz) chocolate pudding + ingredients listed on the box
1 tub of whipped topping
1/3 cup walnuts, chopped using BlendJet (use more or less nuts depending on taste)
Crumb topping-
2 Tbsp unsalted butter, melted
1/4 cup powdered sugar
1 1/2 Tbsp all purpose flour
2 Tbsp cocoa powder
DIRECTIONS
1. Prepare the crumb topping first. In a bowl, combine the butter, powdered sugar, flour, and cocoa powder until it forms a crumb-like texture.
2. Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Let it cool completely.
3. Prepare the pudding according to the package directions. Place it in the fridge until ready to assemble the pies.
4. Once the crumb topping is cool, set out the pie shells on a flat surface. Fill each one with approx. 1/4 cup pudding. Top with whipped cream.
5. Add walnuts to your BlendJet and pulse until finely chopped.
6. Sprinkle desired amount onto each pie. Add crumb topping and serve immediately.
7. If serving later, wait to add the crumb topping.
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Macadamia, Salted Caramel and Chocolate Crunch Tart
Finally had some time to edit this video ???? Here's the 3-day process of making ny bday tart condensed into 1 minute.
????: Macadamia, Salted Caramel and Chocolate Tart
????: Shot in Feb 2020
Thanks @mlaygan and Tanya for your help and guidance with filming, equipment and editing ???? Your encouragement gave us the motivation to pull this off!
2 Ingredient Nestle Crunch Bar | Copy Cat Recipe | Simply Bakings
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::ITEMS I USE IN MY BAKING VIDEOS::
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This really tasted like Nestle Crunch Candy!! However add more rice cereal to make it even more delicious!!
::GET THE INGREDIENTS HERE:
Dark Chocolate Chips:
Rice Krispies:
Shortening:
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::INGREDIENTS:
2 cups dark chocolate chips
1/4 cup rice krispies (the more the better)
1-2 tablespoons butter flavored shortening*
*optional
::WHO IS SIMPLY BAKINGS?::
Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages. Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking!
THANKS FOR WATCHING and don't forget to comment, I LOVE reading them and I do reply to most of them! :)
-Lainey
Music By Leon Solanky
FTC: I purchased all the items myself.
RECIPE: Power Crunch Chocolate Peanut Butter Pie
Eat your heart out with this Chocolate Peanut Butter Protein Pie! We’ve got Power Crunch Proto Whey and bars packed into every inch of this delectable pie, but you wouldn’t know the difference after diving in!
Caramel Crunch Pudding Pie Recipe | Masala Mornings | Shireen Anwar | Dessert
Caramel Crunch Pudding Pie is sweet, moist and irresistible. Make this super easy and quick to make dessert today.
Watch this Masala TV video to learn how to make Caramel Crunch Pudding Pie , Lucknowi Murgh and Vegetable Stir Fry Recipes. This show of Masala Mornings with Shireen Anwar aired on 14 April 2021.
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Caramel Crunch Pudding Pie:
Ingredients
Milk 2-½ cups
Chocolate flavor pudding 2 packets
Whipped cream 1-½ cup
Black biscuits 2 cups crushed
Biscuits crushed 3 ounce
Caramel chocolate bars 2-3 tbsp
Chocolate sauce to drizzle
METHOD
Make cookie base, spread on a 8 inch pie plate, chill until firm, boil milk, add 2 packets of chocolate pudding, cook till thick, remove and cool, add in whipped cream, top over biscuit base then spread a layer of whipped cream on top, decorate with chopped chocolate bars, drizzle with chocolate sauce, serve chilled.
Lucknowi Murgh:
Ingredients for Paste
Coconut 2 tbsp
Cashew nuts 4
Poppy seeds 1 tbsp (grind together)
All spice 1 tsp
Black pepper 1 tsp
Crushed coriander 2 tsp
Green cardamom powder ½ tsp
Nutmeg ¼ tsp
Mace ¼ tsp
Chicken (4 pieces) 1 kg
Ghee ¼ cup
Oil 2 tbsp
Brown onion grinded 3tbsp
Ginger garlic 1 tbsp
Crushed red pepper 1 tsp
Yogurt 1 cup
Salt 1-½ tsp
Kewra water 1 tbsp
Saffron ¼ tsp
Coriander leaves to serve
Green chilies to serve
Mint leaves to serve
Ginger julienne to serve
METHOD
Marinate chicken with ginger garlic, crushed red pepper, salt and yogurt for 30 mins.Heatghee and oil, fry chicken pieces for 10 mins, add in all the other grinded spices with 1 cup water, brown onion, and cook till done.Lastly add saffron, kewra, nutmeg, mace, leave it on dum, serve garnished with greens and ginger julienne.
Vegetable Stir Fry:
Ingredients
Cauliflower 250 gm florets blanched
Green beans blanched 1 cup
Baby corn 1 cup
Onion sliced 1
Carrots thick strips 2
Capsicum 1 julienned
Green chilies 2 sliced
Oil ¼ cup
Soya sauce 1 tbsp
Sugar 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Garlic paste 1 tsp
Sweet chili sauce 2 tbsp
Oyster sauce 1 tbsp
Tikka boti half packet
METHOD
Chop veggies, blanch carrot, beans and cauliflower.Heat oil,, add ginger garlic paste, onions, fry till onions soften, add capsicum and all the rest, sprinkle with dry spices, soya sauce, oyster sauce, sweet chili sauce, toss well and remove, add lemon juice and serve.