Pecan Caramel Pie Cobbler

von Kimberly | Dez. 1, 2024 | 60 TO 120 MINUTES, AUTUMN, CHRISTMAS, COMFORT FOOD, DESSERT & SWEETS, DOUGH, EASY, GOOEY, ICE CREAM, NUTTY, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS, WINTER

Pecan Caramel Pie Cobbler

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November 27, 2024 by Kimberly

This warm, gooey cobbler is the ultimate comfort dessert – melty caramel candies, crunchy pecans, and buttery dough baked into golden perfection. A cozy, sweet treat for every dessert lover out there!



75 MINUTES



EASY



VEGETARIAN



US AMERICAN



505 PER PORTION



COMFORT FOOD



CHRISTMAS



DESSERT



AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about desserts that feel like a warm hug, and this cobbler delivers just that. Melty caramel candies and crunchy pecans create a gooey filling, while the buttery dough bakes into a golden, rustic crust. It’s the perfect dessert for chilly evenings or holiday gatherings, combining the cozy flavors of caramel and pecans into one irresistible dish. Trust me, once you try this cobbler, it’ll quickly become a go-to comfort dessert for every season.

How to serve
This cobbler is best served warm, straight out of the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess of the topping perfectly balances the gooey caramel and crunchy pecans. Sprinkle a few extra pecans over the top for added texture. It’s perfect for family gatherings, dinner parties, or just a cozy night in.

How to store
Store any leftovers in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Reheat individual portions in the microwave for 20-30 seconds to bring back the gooey, warm goodness.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

von Kimberly | Nov. 25, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, DINNER, EASY, EVERYDAY, GORGONZOLA, ITALIAN, OMNIVORE, PASTA, PORK, UP TO 1000, WALNUT, WINTER

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

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November 25, 2024 by Kimberly

Creamy, cheesy, and just the right touch of indulgence! This cozy dish feels like a warm hug, with bold Italian vibes and a satisfying crunch that’s absolutely unforgettable.



50 MINUTES



EASY



OMNIVORE



ITALIAN



854 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This dish is the ultimate comfort meal you didn’t know you needed! Think soft pillows of gnocchi wrapped in a velvety, cheesy sauce, with just enough spinach to feel balanced. The topping? A game-changing mix of savory sausage and crunchy walnuts that takes it to the next level. It’s one of those meals that feels fancy but is super easy to whip up. Perfect for impressing guests or treating yourself to a cozy night in!

How to serve
Serve this dish straight from the pan, steaming and ready to impress. Sprinkle a touch of freshly grated Parmesan or a drizzle of olive oil on top for that extra flair. Pair it with a crisp arugula salad or some roasted veggies to balance the richness. Want to make it truly unforgettable? A glass of chilled white wine or sparkling water with a citrus twist will make the flavors pop.

How to store
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or cream to revive that creamy magic. Avoid freezing – it’s best enjoyed fresh!

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Tomato Chili Garlic Oil

von Kimberly | Nov. 25, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, GARLIC, INTERNATIONAL, MICHELIN, OILS, SPICY, TOMATO, UMAMI, UP TO 500, VEGAN

Tomato Chili Garlic Oil

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November 25, 2024 by Kimberly

Transform your meals with this rich, spicy oil infused with, bold tomatoes, roasted garlic and fiery chili. A drizzle adds warmth, depth, and a kick to anything from pasta to bread.



65 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



SPICY
UMAMI



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to elevate your meals with a fiery twist? This rich, aromatic oil infused with bold tomatoes, roasted garlic and spicy chili brings an irresistible warmth and depth to every bite. Perfect for drizzling over pasta or pizza, dipping crusty bread, or adding a spicy edge to your pizza. It’s not just a topping – it’s a mood. Think cozy, flavorful dinners with that extra kick of spice – effortless but unforgettable. Warning: one drizzle, and you’ll be hooked.

How to serve
This oil shines when drizzled over freshly cooked pasta, adding an instant depth of flavor. It’s also the perfect pairing for warm, crusty bread – just pour it into a small dish and dip away! Try it on pizza to give each slice a bold kick, or even as a finishing touch on roasted vegetables for a gourmet vibe. Honestly, it’s your go-to for making any meal feel a little extra without the extra effort.

How to store
Store your infused oil in a clean, airtight glass jar or bottle. Keep it in a cool, dark spot, like a pantry or cupboard, for up to one week.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Tomato Chili Garlic Oil

Author: Kimberly
Total Time: 65 min
Yield: 1 cup / 250 ml 1x

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Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

200 grams tomato
6 garlic cloves
1 fresh chili pepper
250 milliliter avocado oil

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Instructions

Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 30 min

Dreamy Homemade Almond Milk

von Kimberly | Nov. 23, 2024 | HOW TO GUIDES

HOW TO GUIDE

Dreamy Homemade Almond Milk – Nutty, Creamy & So Easy!

Make your own fresh almond milk at home! Just soak, blend, strain, and customize with vanilla or cinnamon for a creamy, dreamy treat that’s easy, healthy, and so delicious.

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OVERVIEW

A TASTE OF WHAT’S TO COME

Making almond milk at home is so easy and tastes way better than anything store-bought. With just a handful of almonds, some dates for a touch of natural sweetness, and a bit of water, you’re on your way to the creamiest plant-based milk out there. Customize it with vanilla, a pinch of salt, or even a hint of cinnamon to make it truly yours. Plus, there’s no waste – the leftover almond pulp is perfect for baking or snacks. Let’s dive into this simple, cost-effective recipe that’ll make you wonder why you ever bought almond milk from the store!

1. MOST IMPORTANT QUESTIONS

2. WHAT YOU NEED TO KNOW

3. KEY INGREDIENTS EXPLAINED

4. STEP BY STEP INSTRUCTION

5. MORE RECIPES YOU MIGHT LIKE

Hi, I'm Kimberly!

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure and let’s spread some happiness together! If you want to get to know me better, click here!

Kimberly the Zett Signature

Let’s connect!

MOST IMPORTANT QUESTIONS

LET’S CLEAR THINGS UP

DO I NEED TO SOAK ALMONDS OVERNIGHT?
Yes! Soaking softens the almonds, making them easier to blend and resulting in a creamier milk. You can also skip the soaking step and blend the almonds directly with water, but the texture will be a bit coarser, and the milk might separate faster. Plus, soaking helps reduce phytic acid, which can improve nutrient absorption, giving your almond milk a little extra boost in nutritional value.

CAN I SWEETEN THE ALMOND MILK?
Totally! Dates are perfect for natural sweetness, but feel free to add honey or maple syrup if you prefer a different flavor profile. You can even experiment with a touch of agave or coconut sugar to make it your own – it’s all about finding your perfect blend!

HOW LONG DOES HOMEMADE ALMOND MILK LAST?
Store it in the fridge and enjoy it fresh within 3-5 days. Give it a good shake before each use as natural almond milk tends to separate. If you notice a sour smell or any change in taste, it’s best to make a fresh batch for maximum flavor and freshness.

WHAT CAN I DO WITH LEFTOVER ALMOND PULP?
Use it in energy bites, smoothies, or even to make granola! If you’re not in the mood to repurpose it, you can also simply dispose of the pulp – but keep in mind, it’s a great addition to many recipes if you’re feeling creative.

WHAT YOU NEED TO KNOW

KIMBERLY’S SECRET TIPS

TRY DIFFERENT FLAVORS
A splash of vanilla extract or a pinch of cinnamon adds a cozy touch, perfect for morning lattes or overnight oats. For a refreshing twist, you could also add a few drops of almond extract or a dash of nutmeg – it’s an easy way to make your almond milk taste like dessert!

CREAMIER ALMOND MILK
For an extra-creamy texture, blend in a few soaked cashews or a small handful of shredded coconut with the almonds. This makes the milk richer and adds a subtle sweetness, giving it a similar vibe to store-bought versions but without any additives.

LONGER SHELF LIFE HACK
Add a splash of lemon juice to extend the freshness by a day or two; the acidity acts as a mild preservative. Just be careful not to add too much, as it can slightly alter the taste if overdone.

ZERO-WASTE TIP
Use the almond pulp to make flour! Just spread it on a baking sheet and dry it in a low-temperature oven, then pulse it in a blender for DIY almond flour. It’s perfect for gluten-free baking and can add extra fiber and nutrients to your recipes.

KEY INGREDIENTS EXPLAINED

GET TO KNOW THE STARS

ALMONDS
The base of our milk, providing a creamy texture and nutty flavor. You can use regular brown almonds with their skins on, which gives the milk a slightly more rustic flavor and color. Blanched almonds work well too and create a smoother, lighter milk, but it’s really up to your preference!

DATES
A natural sweetener to make it slightly sweet without refined sugar. Be sure to use pitted dates, as they’re easier to blend. Dates also add a lovely depth of flavor, bringing warm, caramel-like notes that complement the almond milk perfectly.

WATER
Acts as the liquid base to blend everything together, helping to achieve the creamy consistency of the milk.

SALT & VANILLA (optional):
For an extra flavor boost, I used a pinch of salt and a splash of vanilla, which bring out the almond’s natural nuttiness and add a smooth, dessert-like touch. But almond milk is totally customizable – you can skip these if you prefer it plain, or try adding cinnamon or other flavors to make it your own.

STEP BY STEP INSTRUCTION

THE HOW TO OF IT ALL

STEP 1 The night before – Get almonds & dates ready

Place your almonds and pitted dates in a medium-sized bowl to prepare for soaking.

STEP 2 The night before – Soak the almonds and dates overnight

Pour cold water over the almonds and dates until they’re fully submerged. Let them soak overnight, either on the kitchen counter or in the fridge. This softens the ingredients and makes blending easier.

STEP 3 The next morning – Drain and discard the soaking water

The next morning, pour the soaked almonds and dates into a strainer and discard the soaking water.

STEP 4 Blend everything together

Transfer the drained almonds and dates to a blender. Add fresh cold water and blend on high for about 1 minute, until the mixture becomes white, creamy, and frothy.

STEP 5 Add your favorite flavors

This is your chance to customize your almond milk! Add a pinch of salt and a teaspoon of vanilla extract for a classic flavor. Or try a teaspoon of cinnamon for a cozy, festive twist.

Step 6 Strain for a smooth milk

Set a fine mesh strainer over a bowl and pour the blended mixture through it. Use a spoon or your hands to press the pulp and extract as much liquid as possible. For an even smoother result, strain the milk and pulp again through a cheesecloth, squeezing gently to remove any remaining solids.

STEP 7 Bottle it up and enjoy!

Pour your almond milk into a clean bottle or jar and store it in the fridge. Shake well before using, as it will naturally separate over time. Use your homemade almond milk in smoothies, on granola, in coffee, for baking, or simply enjoy it straight from the glass!

Almond Milk

Author: Kimberly
Total Time: 8 hrs + 17 min
Yield: 1 liter / 4 cups 1x

Print Recipe

Description

Recommended Equipment

medium-sized bowl
blender
fine mesh strainer
bottle

Ingredients

Units Scale

200 grams raw almonds
1000 milliliters cold, filtered water
3 dates, pitted
1 tsp vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

PREPARATIONS THE NIGHT BEFORE

Soak the almonds and dates in cold water overnight.

INSTRUCTIONS

Drain the almonds and dates using a strainer, and discard the soaking water.
Add the almonds and dates to a blender, then pour in 1 liter of cold water. Blend on the highest setting for about 1 minute, until the liquid turns white and frothy.
Add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon would be a fantastic choice for the holiday season.
Set up a fine mesh strainer over a bowl and pour the blended mixture through it. Press the pulp firmly to squeeze out as much liquid as possible. If you want, you can filter the milk again by pouring it through a cheesecloth. You can also put the pulp into the cheesecloth and squeeze it further by hand.
Transfer the strained milk into a bottle and enjoy! It will keep in the fridge for about 4–5 days. Be sure to shake it before using, as the solids naturally separate from the water over time—this is completely normal.

Prep Time: 2 min
Passive Time: 8 hrs
Cook Time: 15 min

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Pumpkin Soup with Cinnamon Oil & Walnut Sage Grilled Cheese

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Almond Milk

von Kimberly | Nov. 23, 2024 | ALL YEAR, ALMONDS, BEVERAGES, CREAMY, EASY, EVERYDAY, INTERNATIONAL, NUTTY, OVER 120 MINUTES, UP TO 500, VEGAN

Almond Milk

JUMP TO RECIPE

JUMP TO VIDEO

November 23, 2024 by Kimberly

Creamy, nutty goodness that’s fresh and pure – this homemade almond milk brings all the cozy vibes! Smooth, simple, and a total game-changer for your morning coffee or smoothie. Pure plant-powered bliss.



OVERNIGHT
15 MINUTES



EASY



VEGAN



INT.



20 PER PORTION



CREAMY
NUTTY



EVERYDAY



BEVERAGES



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s something incredibly satisfying about making your own almond milk. Not only is it super creamy and fresh, but it’s also free from additives, so you’re just getting pure, nutty goodness. Whether you’re dairy-free, vegan, or just a fan of plant-based alternatives, this homemade version brings a taste and texture you just can’t get from store-bought. It’s smooth, lightly nutty, and perfect for adding a cozy, wholesome touch to your morning coffee or favorite smoothie!

How to serve
This fresh, creamy almond milk is incredibly versatile. Pour it over your morning cereal, blend it into smoothies, or enjoy it with your coffee for a nutty, silky texture. You can even use it in baking or cooking as a dairy-free substitute. Try adding a pinch of cinnamon, vanilla, or a tiny drizzle of maple syrup if you want a little extra flavor boost. It’s a great way to elevate everyday recipes with a homemade touch!

How to store
Homemade almond milk keeps best in the fridge for up to 4 days. Just pour it into a clean, airtight container or glass bottle, give it a shake before serving, and keep it nice and cold for freshness.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Almond Milk

Author: Kimberly
Total Time: 8 hrs + 17 min
Yield: 1 liter / 4 cups 1x

Print Recipe

Description

Recommended Equipment

medium-sized bowl
blender
fine mesh strainer
bottle

Ingredients

Units Scale

200 grams raw almonds
1000 milliliters cold, filtered water
3 dates, pitted
1 tsp vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

PREPARATIONS THE NIGHT BEFORE

Soak the almonds and dates in cold water overnight.

INSTRUCTIONS

Drain the almonds and dates using a strainer, and discard the soaking water.
Add the almonds and dates to a blender, then pour in 1 liter of cold water. Blend on the highest setting for about 1 minute, until the liquid turns white and frothy.
Add flavoring to taste. I used a pinch of salt and 1 teaspoon of vanilla extract, but 1 teaspoon of cinnamon would be a fantastic choice for the holiday season.
Set up a fine mesh strainer over a bowl and pour the blended mixture through it. Press the pulp firmly to squeeze out as much liquid as possible. If you want, you can filter the milk again by pouring it through a cheesecloth. You can also put the pulp into the cheesecloth and squeeze it further by hand.
Transfer the strained milk into a bottle and enjoy! It will keep in the fridge for about 4–5 days. Be sure to shake it before using, as the solids naturally separate from the water over time—this is completely normal.

Prep Time: 2 min
Passive Time: 8 hrs
Cook Time: 15 min

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