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This Overnight Crockpot Pumpkin Oatmeal is a delicious and convenient breakfast option, especially during the fall season. Made with hearty steel-cut oats, creamy pumpkin puree, and warm spices, it's packed with flavor and nutrition. Simply combine all the ingredients in the crockpot the night before, and wake up to a warm and satisfying breakfast that's ready to enjoy. Plus, you can customize it with your favorite toppings like chopped nuts, seeds, or berries for added texture and flavor!

Ingredients: 1 cup steel-cut oats. 3 cups unsweetened almond milk. 1 cup pumpkin puree. 1/4 cup keto-friendly sweetener such as erythritol or stevia. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. Optional toppings: chopped nuts, seeds, coconut flakes, berries, etc..

Instructions: In a crockpot, combine the steel-cut oats, unsweetened almond milk, pumpkin puree, keto-friendly sweetener, vanilla extract, pumpkin pie spice, and salt. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the oats are tender and creamy. Stir the oatmeal before serving, and add additional almond milk if needed to reach your desired consistency. Serve the pumpkin oatmeal hot, topped with your favorite toppings.

Prep Time: 5 minutes

Cook Time: 6-8 hours on low or 3-4 hours on high

pearl moss press

#OatmealCreations #CrockpotRecipes #KetoBreakfast #PumpkinOatmeal

These crispy roasted potato wedges are a delightful side dish or snack, perfect for any occasion. They're seasoned with garlic and paprika for extra flavor and roasted to golden perfection.

Ingredients: 4 large potatoes, washed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. First, cut each potato in half lengthwise. Then, depending on size, cut each half into thirds or fourths. Put potato wedges in a large bowl and add olive oil, garlic powder, paprika, salt, and black pepper. Toss the wedges around until they are well covered. Place the seasoned potato wedges on the baking sheet that has been prepared, making sure there is space between each wedge. After the oven is hot, bake the potatoes for 30 to 35 minutes, flipping them over halfway through, until the outside is golden brown and crispy and the inside is soft. Take it out of the oven and serve it hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

Bucks Youth

#PotatoWedges #roastedpotatoes #CrispyPotatoes

A hearty and flavorful soup packed with Italian sausage, kale, and aromatic seasonings, cooked to perfection in a slow cooker. This keto-friendly dish is rich in protein and low in carbs, making it a satisfying and comforting option for a chilly day.

Ingredients: 1 lb Italian sausage, casings removed. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 can 14 oz diced tomatoes, undrained. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 1/2 cup heavy cream.

Instructions: Cook the Italian sausage in a pan over medium-low heat until it turns brown and breaks up. When you add the minced garlic and diced onion to the skillet with the sausage, cook until the onions are soft. Put the sausage, onion, and garlic that have been cooked in a slow cooker. Put the kale, diced tomatoes, dried oregano and thyme, salt, and pepper in the slow cooker. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Before serving, add the heavy cream and mix it in well. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

jonna lentovaara

#Soup #italiansausage #proteinpacked #heartyfood

Elevate your wedding or special event with these Cherry Blossom Wedding Macarons adorned with delicate royal icing roses. These macarons are not only visually stunning but also have a subtle cherry blossom flavor that will enchant your guests. Serve them as a dessert or wedding favor to make your celebration unforgettable.

Ingredients: 200g almond flour. 200g powdered sugar. 150g egg whites aged, at room temperature. 50g granulated sugar. 1/2 teaspoon cherry blossom extract. Pink gel food coloring. Royal icing for decorating. Edible pink and white pearl dust optional. Edible silver or gold luster dust optional. Cherry blossom petals for garnish.

Instructions: Prepare a baking sheet with parchment paper or a silicone mat. Sift almond flour and powdered sugar together into a large mixing bowl. Set aside. In a separate bowl, beat the egg whites until they are foamy. Gradually add granulated sugar while continuing to beat, until you get stiff and glossy peaks. Add cherry blossom extract and a few drops of pink gel food coloring to the meringue mixture. Gently fold until the color is evenly distributed. Carefully fold the almond flour and powdered sugar mixture into the meringue until you get a smooth, thick batter. This is your macaronage. Transfer the batter into a piping bag with a round tip. Pipe small circles onto the prepared baking sheet. Tap the baking sheet on the counter to remove air bubbles. Let the piped macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface. This helps them develop their feet during baking. Preheat your oven to 300F 150C. Bake the macarons in the preheated oven for about 15-18 minutes, or until they are set and have developed feet. Rotate the baking sheet halfway through baking. Remove the macarons from the oven and let them cool completely on the baking sheet. Once the macarons are completely cool, use royal icing to pipe delicate cherry blossom roses on top of each macaron. You can add edible pearl dust and luster dust for extra shine and decoration. Garnish each macaron with a cherry blossom petal for a finishing touch. Allow the royal icing to set completely before serving. These Cherry Blossom Wedding Macarons are perfect for celebrating a special occasion and will impress your guests with their intricate design and delicious flavor.

Prep Time: 45 minutes

Cook Time: 15-18

Lionel Ragot

#CherryBlossomMacarons #ElegantTreats #WeddingDessert

Skillet Steak Tortellini is a hearty and satisfying dish that combines tender beef steak, cheese-filled tortellini, and colorful vegetables for a flavorful one-pan meal. It's perfect for a quick weeknight dinner or a casual gathering with friends and family.

Ingredients: 1 lb beef sirloin steak, thinly sliced. 1 tablespoon olive oil. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup cherry tomatoes, halved. 1 package cheese tortellini. Salt and pepper to taste. Fresh basil leaves, chopped for garnish.

Instructions: Warm up the olive oil in a big pan over medium-high heat. It will take about 34 minutes of cooking after adding the steak slices until they are browned. Take the steak out of the pan and set it aside. Put bell pepper and onion slices in the same pan. For about 4 to 5 minutes, cook until soft. After you add the minced garlic, cook for one more minute. In the meantime, cook the tortellini according to the directions on the package. Remove the water and set it aside. Put the vegetables back in the pan with the cooked steak. In a skillet, add cooked tortellini and cherry tomatoes that have been cut in half. Use a stir to mix. Add pepper and salt to taste. Before serving, top with chopped fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

blackpool fc senior seasider's walking football

#SteakLovers #HeartyDinner #ComfortFood #QuickandDelicious

These large, thick chocolate chip cookies will treat you to the ultimate chocolate cookie experience. They're ideal for sating your cravings for sweets!

Ingredients: 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons pure vanilla extract. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the semisweet chocolate chips until evenly distributed in the cookie dough. Using an ice cream scoop or your hands, form large and thick cookie dough balls and place them on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 15-18 minutes, or until the edges are set but the centers are still soft. The cookies will continue to set as they cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, enjoy your amazing chocolate cookies! They are big, thick, and incredibly delicious.

Prep Time: 20 minutes

Cook Time: 15 minutes

yasmine n majchrzak

#ChocolateCookies #chocolateheaven #cookieaddict

This decadent ice cream has the rich, creamy texture of chocolate and the tropical taste of coconut milk. It doesn't have any dairy and is great for vegans who like creamy treats.

Ingredients: 2 cans coconut milk. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 cup shredded coconut optional.

Instructions: In a blender, combine coconut milk, cocoa powder, maple syrup, and vanilla extract. Blend until smooth and well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. If desired, add shredded coconut during the last few minutes of churning. Once churned, transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Adulting Kinda

#vegandessert #Vegan #Chocolate

Red Lobster's famous teriyaki-glazed fish is used in this creative sushi recipe that combines Japanese and American flavors. Wrapped in seasoned sushi rice and nori, soft fish, creamy avocado, and crisp cucumber make for a delicious culinary adventure.

Ingredients: 1 cup sushi rice, cooked. 4 sheets nori seaweed. 4 Red Lobster teriyaki glazed fish fillets. 1 cucumber, thinly sliced. 1 avocado, thinly sliced. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Put a nori sheet on a sushi mat. Lay the cooked sushi rice out on top of the nori, leaving a little space at the top. In the middle of the rice, lay out slices of cucumber, avocado, and a fish fillet that has been glazed with teriyaki. Use the mat to roll the sushi up tightly, and then use water to seal the edge. Do it again with the rest of the nori sheets and ingredients. Cut each roll into six to eight pieces. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 20 minutes

Cook Time: 10 minutes

Pinecrest Parent Council

#Sushi #RedLobster #FusionFood #Teriyaki

With spelt flour, warm spices, and sweet raisins, you can make tasty vegan hot cross buns. It's great for Easter or any other time of the year.

Ingredients: 3 cups spelt flour. 1/4 cup coconut sugar. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground ginger. 1/4 tsp ground cloves. 1/4 tsp salt. 1 packet instant yeast. 1/2 cup almond milk. 1/4 cup vegan butter, melted. 1/2 cup raisins or currants. 1/4 cup aquafaba liquid from canned chickpeas. 1/2 cup powdered sugar. 1 tbsp almond milk. 1/4 tsp vanilla extract.

Instructions: Mix spelt flour, coconut sugar, ginger, cloves, cinnamon, nutmeg, salt, and instant yeast together in a large bowl. In a small saucepan, heat the vegan butter and almond milk until they are warm but not hot. Mix it in with the dry stuff. Once a dough starts to form, add the raisins or currants and knead them in until they are spread out evenly. Place the dough in a warm area and cover it. Let it rise for about an hour, or until it goes double in size. Warm the oven up to 190C 375F. Make a ball out of each of the 12 equal pieces of dough. Leave some space between each bun and put them on a baking sheet lined with parchment paper. Mix aquafaba with a whisk in a small bowl until it gets a little foamy. To make a glaze, use a pastry brush to spread aquafaba over the tops of the buns. The buns are done when they are golden brown and sound hollow when you tap them on the bottom. To make the icing, mix powdered sugar, almond milk, and vanilla extract in a bowl until smooth while the buns are baking. The buns should be taken out of the oven and left to cool for a while. Cross-shaped icing should be poured over the tops of the buns. Enjoy while still warm!

Prep Time: 30 minutes

Cook Time: 20 minutes

Virtasalmen Kalastusalue

#plantbasedbaking #veganholidaybaking #homemadebread