Streusel Pumpkin Bread

Streusel ingredients

• ½ cup (65 g) all-purpose flour
• 6 tbsp (80 g) light or dark brown sugar
• ½ tsp (1.3 g) cinnamon
• ¼ tsp (0.75 g) kosher salt
• ¼ cup (57 g) unsalted butter, melted

Make the streusel

1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
2. Pour in the melted butter and stir until just combined and crumbly. Refrigerate while you make the pumpkin bread.

Pumpkin bread ingredients

• 1 can (15 oz / 454 g) pumpkin purée
• ¾ cup (150 g) vegetable oil
• 1 cup (213 g) light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs (100 g)
• 1½ tsp (6 g) baking powder
• ¾ tsp (4.5 g) baking soda
• ¾ tsp (2.25 g) kosher salt
• 5 tsp (13 g) cinnamon
• ½ tsp (0.75 g) freshly grated nutmeg
• ¼ tsp (0.5 g) ground ginger
• Pinch (0.1 g) ground cloves
• 2 cups (260 g) all-purpose flour

Make the pumpkin bread

1. Preheat the oven to 350°F. Grease a light-colored 9 × 5-inch loaf pan, then line it with parchment paper. Leave enough parchment over the long sides to lift the loaf out later.
2. In a large bowl, whisk together the pumpkin purée, vegetable oil, brown sugar, and granulated sugar. Once combined, whisk in the eggs one at a time.
3. Sprinkle the baking powder, baking soda, and salt over the pumpkin mixture and whisk thoroughly. Repeat with the cinnamon, nutmeg, ginger, and cloves. Fold in the flour until fully combined, being careful not to overmix.
4. Pour the batter into the prepared pan and sprinkle the streusel over the top. Set the pan on a baking sheet in case of overflow, then place it on the middle rack. Remove the rack above if needed; the bread will rise quite a bit.
5. Bake for 65–80 minutes, until a tester inserted in the center comes out clean. A few crumbs are okay. If the top browns too quickly, cover it loosely with foil.
6. Let cool in the pan for 10–15 minutes. Trim any overflow from the sides if needed, then remove the loaf from the pan and let it cool completely.

Notes

• Five teaspoons of cinnamon is correct and gives the loaf its spice.
• A light-colored loaf pan is best. A dark pan can get hotter and overbake the outside, though it will still work.
• For an 8 × 8-inch or 9 × 9-inch square pan, bake approximately 60–65 minutes. For muffins, bake approximately 25–30 minutes, depending on how full the cups are.

Source

https://www.thepancakeprincess.com/easy-streusel-pumpkin-bread/#recipe

Pumpkin Bread

 Ingredients

• 188 grams all-purpose flour
• 250 grams granulated sugar
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 245 grams pumpkin purée
• 2 large eggs, at room temperature
• 119 ml vegetable oil
• 79 ml milk
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper on all sides and set aside.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
3. Make a well in the center of the dry ingredients. Add the pumpkin purée, eggs, oil, milk, and vanilla. Starting from the center, whisk outward, pulling the dry ingredients into the middle. Whisk until combined and no streaks of flour remain.
4. Pour the batter into the prepared pan and bake for 30 minutes. Cover the pan loosely with foil to prevent excess browning, then bake for another 20 minutes, or until a knife inserted in the center comes out clean.
5. Cool completely before serving.

Slow Cooker Garlic Parmesan Whipped Potatoes

 Ingredients

• 2½ lbs Yukon Gold potatoes, scrubbed and chopped (skins on)
• ¾ cup beef broth
• 2 garlic cloves, minced
• ½ cup heavy whipping cream
• ½–¾ cup freshly shredded Parmesan cheese
• 3 tbsp butter
• Salt and pepper, to taste

Directions

1. Scrub the Yukon Gold potatoes and chop into evenly sized pieces. Leave the skins on for extra texture and flavor.
2. Add the potatoes, beef broth, and minced garlic to the slow cooker.
3. Cover and cook on HIGH for approximately 3–4 hours, or until the potatoes are completely fork-tender.
4. Add the heavy whipping cream, shredded Parmesan cheese, butter, salt, and pepper.
5. Mash or whip the potatoes until creamy and smooth. Add a splash of additional cream if needed to reach your desired consistency. Avoid overmixing, which can make potatoes gummy.
6. Taste and adjust seasonings before serving.

Source

https://www.tiktok.com/@katipederson/video/7697976391823936782?is_from_webapp=1&sender_device=pc

Cranberry Balsamic Roast

Ingredients

• 2.5–3 lb boneless chuck roast
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 2 sprigs fresh rosemary, leaves removed and finely chopped
• 1½ cups beef broth
• 1 cup fresh cranberries
• ⅓ cup balsamic glaze
• 1 tsp Dijon mustard (optional)

For the gravy

• 2 tbsp butter
• 2 tbsp all-purpose flour

Directions

1. Season both sides of the chuck roast generously with salt and pepper. Add olive oil to a large skillet or a slow cooker with a sear/sauté function. Sear the roast for 2–3 minutes per side until nicely browned. Remove and set aside.
2. Add the sliced shallots, minced garlic, and finely chopped rosemary to the slow cooker. Pour in the beef broth, balsamic glaze, and Dijon mustard (if using). Add the fresh cranberries and stir.
3. Return the chuck roast to the slow cooker. Cover and cook on LOW for approximately 7–8 hours, or until the beef is fork-tender. Cooking times may vary depending on your slow cooker and the size of your roast.
4. Once the roast is tender, remove it from the slow cooker. To thicken the gravy, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour until smooth. Whisk this mixture into the hot cooking liquid and simmer using the sauté function, or transfer to a saucepan, until thickened and the flour is fully cooked.
5. Use an immersion blender to blend the cranberries, shallots, and garlic into a smooth, rich gravy. Taste and adjust seasonings as needed.
6. Slice or shred the chuck roast and serve with the cranberry balsamic gravy over whipped Parmesan potatoes.

Source

https://www.tiktok.com/@katipederson/video/7697976391823936782?is_from_webapp=1&sender_device=pc

Slow Cooker BBQ Beef Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1½ cups BBQ sauce (your favorite brand)
• ½ cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp kosher salt, or to taste
• 1 tbsp olive oil (optional, for searing)

Directions

1. Prepare the roast. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Sear the beef (optional). Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned. This adds flavor but isn't necessary.
3. Layer the slow cooker. Spread the sliced onions and minced garlic across the bottom of the slow cooker. Place the seasoned roast on top.
4. Make the BBQ sauce. In a mixing bowl, whisk together the BBQ sauce, beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, and Dijon mustard.
5. Add the sauce. Pour the BBQ mixture over the roast, making sure the beef is well coated.
6. Slow cook. Cover and cook on:
• LOW for 8–9 hours (recommended)
• HIGH for 5–6 hours
7. The roast is ready when it easily pulls apart with a fork.
8. Shred or slice. Remove the beef and shred it with two forks, or cut into large chunks if you prefer a traditional pot roast texture.
9. Finish the sauce. Skim excess fat from the cooking liquid. For a thicker sauce, transfer some liquid to a saucepan and simmer until reduced, or stir a slurry of 1 tbsp cornstarch and 1 tbsp cold water into the hot cooking liquid and cook on HIGH until thickened.
10. Combine and serve. Return the beef to the slow cooker and toss with the BBQ sauce.
11. Let it sit for another 10–15 minutes to absorb the flavors.