OVEN CANNING CHEESECAKE IN A JAR
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Pumpkin Cheesecake - Instant Pot/Oven Method | Halloween Cheesecake Jars
In this video let us see how to make Pumpkin Cheesecake Instant Pot/Oven Method along with an easy way to make Halloween Cheesecake Jars.
Tantalizing Creamy and Smooth filling, the nutty crust and the silky topping with flavours that remind you of your Grandma’s kitchen – this Instant Pot Pumpkin Cheesecake is going to transport you back to your childhood memories.
Baked Cheesecake is one of the best desserts you can ever have. And instant pot cheesecake is the easiest way of making a cheesecake. I am sharing both the ways here so that you can choose what to make.
Find all the mistakes that I made which you can potentially avoid along with the best tips to make a crack free cheesecake in the oven from the link below:
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Instant Pot Pumpkin Spice Cheesecake Recipe
Today I'm sharing my easy Instant Pot pumpkin spice cheesecake recipe. You guys this is a MUST TRY! Pin this recipe:
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KETO PUMPKIN CAKE | The Best Keto Pumpkin Cake | Keto Thanksgiving Dessert | Keto Cake Recipe
It's pumpkin spice season so I thought it would be fitting to make a KETO PUMPKIN SPICE CAKE recipe! Not only is this cake keto friendly, but it also tastes so good, you could serve it to people who aren't keto and they'd still love it. Keto cakes can be hard to make. You have to get the right consistency or they can be kind of grainy. The reason why this keto cake has a perfect texture is because of the PUMPKIN! Not only does it have a natural sweetness to it but it also contains lots of water but also has plenty of fibre in it to keep everything intact. It's the perfect not so secret ingredient. And don't worry...it won't kick you out of ketosis. Although pumpkin is more carb heavy, it doesn't make too much of a differnce because of the ssmall amount that is used in this big cake. So sit back, relax and enjoy your cake!
* How To Make Pumpkin Puree
* Keto Cream Cheese Icing
(add a bit of cinnamon for extra flavor. I made two batches for this cake)
Ingredients:
5 Cups Almond Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tbsps Pumpkin Spice
1 Tsp Cinnamon
1/4 Cup Butter (room temperature)
3 Eggs (room temperature)
1/4 Avocado Oil
3/4 Cup Granular Monkfruit Sweetener ( )
2 Tsps Vanilla Extract
1 1/4 Cups Pumpkin Purée
I used two 8 inch pans for this recipe
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Spice Cake with Just the Right Amount of Spice
My super simple spice cake recipe is full of fall spices and covered with a silky cream cheese frosting. It comes together in just one hour in ONE BOWL!
Recipe:
Ingredients
2 2/3 cups all-purpose flour (335g)
1 ½ cups dark brown sugar, firmly packed (300g)
½ cup granulated sugar (100g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon allspice
¾ teaspoon ground cloves
¼ teaspoon ground nutmeg
12 Tablespoons unsalted butter, melted (177g)
½ cup canola or vegetable oil (118ml)
3 large eggs, room temperature preferred
1 Tablespoon vanilla extract
1 cup sour cream (8 oz/240g)
¼ cup whole milk (60ml)
Cream Cheese Icing
8 oz cream cheese, softened (225g) (use brick-style, not the kind sold in tubs)
½ cup unsalted butter, softened (113g)
3 ½ cups powdered sugar (440g)
1 teaspoon vanilla extract
¼ teaspoon salt
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Instructions
00:00 Introduction
00:45 Preheat oven to 350F (175C) and grease a baking pan with baking spray (you may use a 13x9 pan or two 9” round or 8” round pans, if using round cake pans it’s best to line the bottoms with parchment paper, too). Set aside.
00:49 In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined.
02:24 Add melted butter and oil and stir well until combined.
03:59 Using an electric mixer, add eggs and vanilla and stir until completely combined.
04:51 Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform.
05:40 Pour batter into prepared pan (or evenly divide into round cake pans). Transfer to center rack of 350F (175C) oven and bake for 30-35 minutes for metal 13x9 pan (will take longer if using a glass pan) or for 9” round pans, or 35 minutes in 8” cake pans. When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.
If using a 13x9 pan: Let cake cool completely before icing directly in the pan.
07:23 If using round cake pans/making a layer cake: Allow cakes to cool for 15 minutes then carefully invert onto a cooling rack to cool completely. Cakes will likely be domed and, if so, should be leveled before assembly. Cake must be cooled completely before icing.
Icing
Combine cream cheese and butter in large bowl and use an electric mixer (or stand mixer) to beat until creamy and smooth.
With mixer on low-speed, gradually add powdered sugar until completely combined.
Stir in vanilla extract and salt.
08:09 Spread evenly over cooled cake.
Notes
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Cake may also be tightly wrapped and frozen for several months.
Cupcakes
This recipe can be made as cupcakes, fill liners ⅔ of the way full and bake for approximately 17-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Will make approximately 30 cupcakes.
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Forget Kombucha, There's a New Bubbly Probiotic Drink In Town
RECIPE...
Strawberry Kvass, a refreshing fermented beverage, carries with it a sense of time-honored tradition and a punch of bright, berry flavor. Originating from Eastern Europe, Kvass is typically made with rye bread or beets, but this strawberry variant brings in a sweet and tart profile that's perfect for those warmer days. Strawberries, those summer gems, are the star of this recipe. We're talking two pounds of these juicy red delights going into a brew that's nothing short of a fruit lover's dream. And it’s not just a wonderful beverage, it’s an experience. Watching the strawberries releasing their ruby-red juices, seeing the bubbles of fermentation, smelling that sweet aroma—it's all part of the journey.
Now let’s talk about the magic of fermentation. We've got sugar, the fuel for fermentation, dissolved into water, and then poured over the strawberries. It's as simple as that. And what follows next is the most beautiful thing: we stir the mixture thrice a day, getting in there, agitating everything, helping the fermentation along. Over 3 to 5 days, you’ll watch as the natural yeasts get to work, turning that sugar into slightly fizzy, deliciously tart kvass. It's a bit of patience, a dash of magic, and a whole lot of flavor payoff. Remember to pour yourself a glass, kick back, and relish the tangy, fruity goodness of your homemade kvass. Here's to the joy of fermentation and the simplicity of ingredients coming together to create something special.
P.S. Try this out with your favorite fresh fruit, too. I really dig strawberries and pineapple. Get creative. ???????? Adam
#Kombucha #Fermentation #Probiotic #SummerDrink #Healthy #HealthyRecipes #QuickAndEasy #Cooking #NoCookRecipe #OmnivorousAdam