Testing Pumpkin Cheesecake Fragrance Oil By Natures Garden
Natures Garden: Wholesale Candle & Soap Making Supplies
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Who can resist pumpkin cheesecake? This fragrance oil by Natures Garden is the incredible aroma of cardamom, ground cinnamon, Vermont maple, pumpkin puree, carrot, whipped cream, rum, cream cheese, caramelized sugar, and French vanilla which is all blended to true perfection.
Maple Butter
We've always loved maple syrup! It goes well with a lot of stuff... Milk, coffee, beef, pancakes, waffles.. But when it comes to pancakes and waffles, instead of creating this beautiful glossy topping on top, just like on pictures, we end up getting a pool of syrup at the bottom of our pancakes and waffles, turning our breakfast soggy! We came across this thing called maple butter or maple cream one day. It consists of only ONE ingredient! Maple syrup!
So after a little bit of research, we decided to try and make it at home. It's quite a hard work actually. But we don't regret making it!
MAPLE BUTTER
INGREDIENTS
Maple Syrup
1. Prepare a big bowl of ice to create an ice bath, and put a clean bowl in it.
2. Boil the maple syrup over medium heat. Let it heat until the temperature reaches 235ºF.
DO NOT stir or disturb the maple syrup.
3. Pour the heated syrup into the bowl in the ice bath. Let it cool until the temperature drops to 100ºF.
4. Stir the maple syrup CONSISTENTLY until it turns to tan color, and the texture of peanut butter.
5. Enjoy with your toast, muffins, scones, AND pancakes/waffles!
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Maple Cookies, Home-made Maple Ice Cream, Maple Pecans-part 2
We are cutting out the cookies and I explain how to make the pecans using the Vermont Maple Balsamic Vinegar, yes in the ice cream too.
Recipes on lizbushong.com
Brown Butter Pasta with Butternut Squash, Walnuts & Sage | Food52 + All-Clad
Food52 resident Melina Hammer stopped by to whip up a Butternut Squash Pasta—complete with brown butter, sage, and walnuts (sounds cozy, doesn’t it?). It all comes together in a large D3 All-Clad Fry Pan—perfect for tossing pasta and soaking up every bit of flavor. This video is made in partnership with All-Clad Cookware. GET THE RECIPE ►►
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound butternut squash (½ a small squash, sliced in half vertically), peeled and sliced into ¼-inch-thick half moons
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoons cayenne, depending on your penchant for spice
Kosher salt, to taste
Freshly ground black pepper, to taste
12 ounces linguine pasta
8 tablespoons (1 stick) salted butter
1 cup walnuts, toasted until golden and coarsely chopped
16 to 20 stems fresh sage, leaves plucked from stems
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Making a Fall Inspired Cheese Board w/ @cheesegrotto
@cheesegrotto takes over thefeedfeed SnapChat to show you how to make a beautiful Fall themed Cheese Board - perfect for your upcoming holiday parties!
Gluten Free No Bake Maple Cream Cake ~ Vegan ~OIL FREE ~ refined sugar free!
I love the reaction from non vegans when they say, There is no way this is vegan! as they go for second helpings! I love the maple taste of this dessert, the creaminess is sublime and the sweet date, walnut crust is a perfect encasement to this silky cashew base.
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