Losing One Of The Senses Cooking Challenge!
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Losing One Of The Senses Cooking Challenge!
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ROTTEN MANGO PODCAST: For cases that are too dark to post here:
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BAKING A MURDER/MYSTER PODCAST: For all the psychological thriller/horror movies & books! *These are fictional stories filled with crazy plot twists
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WELCOME BACK TO ANOTHER VLOG! Today we're trying to cook a festive fall dish while we lose one of our senses! Let me know who did the best job keeping the recipe on track!
#stephaniesoo #cooking #challenge #recipe #vlog
Pumpkin Cheesecake Bars! Fall Food Friday! Collaboration with Moss Family TV!
Hello, friends! Welcome to my channel!
This was a fun collaboration to do, it was my first time participating. Can't wait to it again next year!
Happy Friday Friends! Cheers to a wonderful weekend!
~Stephanie ❤
(PO Box is in hubby's name cause I had issues getting one in my name).
Friend Mail ~
PO Box Address:
Aurelien Erenati
PO Box 99900 DK 471309
STN MAIN
Amherstburg, Ontario
N9V 0E1
Pumpkin Cheesecake Bars:
1cup flour
1/3 cup brown sugar
5 Tbsp. cold butter
1 cup finely chopped pecans
1 pkg. (8oz) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
2 large eggs, room temperature
1 top. vanilla extract
1 1/2 tsp. ground cinnamon
1 top. ground allspice
1. In a bowl, combine the flour and brown sugar. Cut the butter until crumbly. Stir in pecans, set aside 3/4 cup for topping.
2. Press remaining crumbs mixture into a greased 8 inch square baking pan. Bake at 350° 15 minutes or until edges are lightly browned. Cool on a wire rack.
3. In a large bowl, beT cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over the crust. Sprinkle with the reserved crumb mixture.
4. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in refrigerator.
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Pumpkin Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pound Cake with Cream Cheese Frosting. When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).
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Mini Pumpkin Pies - Only TWO Ingredients - Steph’s Stove
Mini Pumpkin Pies with only Two Ingredients
1 - pre-made pumpkin pie
Whipped topping
Take pie out of the package, bake according to directions if necessary, use a small biscuit cutter to cut out mini-pies. Top with whipped topping, serve, and enjoy!
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THE 20 YEAR OLD CHRISTMAS CHEESECAKE VLOG ❤️
Trust me on this recipe, ok? Bring this dessert for the holidays this year.
sweater (small)
boots
recipe:
for the crust: combine 1.5 cups of graham cracker crumbs, 1/4 cup of sugar + half a stick of melted butter in a springform pan. bake for 10mins @ 300 degrees
for the filling: slowly mix together 3 packages of cream cheese, 14oz can of sweetened condensed milk, 3 eggs, 1/4 cup of lemon juice until smooth
bake @ 325 for 55-65 mins or until center is no longer jiggly (but not hard as a rock either)turn off oven, open the door + let cool for 20 min then transfer to a wire rack on the counter
for the topping: combine 1lb of sliced strawberries, 1/4 cup sugar, 1 tbsp lemon juice, 1 tbsp of cornstarch in a pan & bring to a boil, reduce to simmer until thickened, about 7 mins.
Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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