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This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an
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Quick and easy sweet potato dinner Cut sweet potato in half and put olive oil on both sides Season both sides with garlic powder, onion powder, pepper, salt Put skin side up on parchment paper and let it sit for 10 minutes after taking out of oven to let it caramelize Bake at 420° for one hour Sauce: Plain greek yogurt I love Chobani Chopped dill Lemon zest and juice of one whole lemon Drizzle of olive oil, garlic powder, salt and pepper Chickpeas: Drained, rinsed, and dried Paprika, onion powde
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Lemon Yogurt Cake 🍋🍰 INGREDIENTS 1.5 Cups of Flour 3/4 Cup Yogurt 3 Yellow Lemons 🍋 Zest of 3 Lemons 1/2 Cup Sugar Pinch of salt 1.5 tsp Baking Powder 1/2 Cup Oil 2 Eggs SYRUP INGREDIENTS 1/2 Cup Sugar 3 Lemon Juice INSTRUCTIONS 1. Mix all ingredients and pour batter into baking dish lined with parchment paper. Bake for 40min at 170°C 2. For the Syrup, Mix Sugar & Lemon Juice, Stir until sugar is dissolved and turn off heat. Let it cool down abit 3. When the cake is done and still hot, poke
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