If you cannot find coconut cream to whip, you can use two cans of full-fat coconut milk and skim off just the top layer, leaving the liquid behind. For alternative crust options, see the post above!If you make this recipe, tag your photo #SnixyKitchen on Instagram!
There are two ways you can make these creamy pumpkin pie bars. If you have a food processor, this is the method I used and recommend. You can make both the crust and the filling in it. If you don’t have a food processor, no problem. Crush the graham crackers in a freezer bag us...
Once it has cooled completely you have two options. You can either leave it in the pan and frost over the nut layer (frosting may look lumpier) or you can flip the entire dessert onto a baking sheet and frost just the top of the dessert after removing the parchment paper. The top wil...
Pingback: Pumpkin pie bars!!! | sweet grey happenings Pingback: Gratuitous Food Porn: Pumpkin Edition |Foodbeast Stefanie says: October 16, 2013 at 4:53 pm Hi there! I made these and they were so, so DIVINE. Thank you!! I only had one issue – the pumpkin filling layer came out rea...
Layer into the pie crust: jam, 1/2 cup raspberries then half of the lemon-cream mix. Then the reserved plain pudding . Add a second layer of 1/2 cup raspberries then finish with the rest of the lemon and whip mixture layer. Cover pie with the clear cover that comes with the store ...
On Thanksgiving we’ll make the potatoes in advance and put them in the pressure cooker on the slow cook mode on less and put a layer of milk on top. Then when it’s time to serve, we just stir in the milk. Angelica — December 24, 2016 Reply Potatoes came out perfect!! Saved...
Bourbon– I love adding bourbon to my caramel. It brings out the warm flavors from the brown sugar and vanilla while also adding its own additional layer of flavor. Salt– add as much or as little as you like! How to make This bourbon caramel sauce comes together in just 10 minutes!