Slow Cooker Gingerbread Pumpkin Lattes

Slow Cooker Gingerbread Pumpkin Lattes
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Ingredients
  1. 6 cups (1 1/2 quarts) 2% or whole cow's milk or almond milk*
  2. 3 tablespoons instant espresso granules
  3. 1/3 cup pumpkin puree
  4. 1/4 cup pure maple syrup (can also use 1/4 cup packed brown sugar) + more to taste
  5. 1 teaspoon molasses (optional)
  6. 1 teaspoon pure vanilla extract
  7. 2 teaspoons ground ginger
  8. 3/4 teaspoon freshly ground nutmeg
  9. 1 5-inch cinnamon stick
  10. Pinch cloves
Instructions
  1. Add all ingredients to a 2-quart or larger slow cooker. Stir to combine.
  2. Cook on low for 2-3 hours or until heated through. Make sure it doesn't boil! Turn slow cooker to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald. For faster lattes, you can start on the high setting then switch to low, but I wouldn't cook these on high for more than one hour.
  3. Stir again right before serving and taste. Add additional sugar or syrup if desired. Ladle into individual mugs. Top with whipped cream, a dusting of nutmeg, and a cinnamon stick, if desired.
Tee's Tasty Treats http://www.teestastytreats.com/
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Hawaii Watermelon Salad

Hawaii Watermelon Salad
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Ingredients
  1. 1 cup macadamia nuts
  2. 2 bananas
  3. 1 small papaya
  4. 4 limes (juice from the limes)
  5. 3 cups seedless watermelon balls or small squares
  6. 2 cups fresh pineapple chunks
  7. 1 cup freshly grated or unsweetened coconut
  8. 3 cups low-fat vanilla flavored yogurt
  9. 1/3 cup papaya seeds
Instructions
  1. Place the macadamia nuts in a food processor fitted with a steel blade and pulse them a couple of times just to chop them into large pieces. Then, place them in a non-stick heavy sauté pan and toast them over medium heat just until they turn golden, stirring constantly. Remove them to a heatproof dish or bowl and allow them to cool.
  2. Peel and cut the bananas and papaya flesh into small chunks and toss them in the lime juice. Place the banana and the papaya chunks in a large glass bowl with the watermelon, pineapple and coconut. In another bowl mix together the yogurt and the papaya seeds. Pour over the fruit and coconut. Toss to combine. Place in a serving bowl or coconut shells. Sprinkle the toasted macadamia nuts over the top and serve immediately
Tee's Tasty Treats http://www.teestastytreats.com/
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Cream Cheese Anglaise

Cream Cheese Anglaise
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Ingredients
  1. 1 1/2 cups half-and-half
  2. 1/2 (8-oz.) package cream cheese, softened
  3. 1/3 cup sugar
  4. 3 egg yolks
  5. 1 tablespoon cornstarch
  6. 1/8 teaspoon salt
  7. 2 tablespoons butter
  8. 1 teaspoon vanilla extract
Instructions
  1. Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and whisk in butter and vanilla. Serve immediately.
Tee's Tasty Treats http://www.teestastytreats.com/
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Giblet Gravy

 

Giblet Gravy
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Ingredients
  1. Giblets And Neck, Saved From The Uncooked Turkey
  2. Drippings From Roasted Turkey
  3. 1/2 cup All Purpose Flour (more If Needed)
  4. 4 cups No-sodium Chicken, Turkey, Or Vegetable Broth, More If Needed
  5. Salt And Pepper
Instructions
  1. Take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
  2. Remove the giblets and neck from the water and set them aside. Keep the giblet broth in the saucepan for later.
  3. When you’re ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove.
  4. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
  5. Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour.
  6. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color.
  7. Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
  8. Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you’d like.
  9. If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.)
  10. Season the gravy with a little bit of salt and black pepper! (Be sure to taste it and make sure the seasoning is perfect.)
Tee's Tasty Treats http://www.teestastytreats.com/

 

 

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