Pumpkin Spice & Everything Nice
Healthy recipes that include pumpkin from Blue Cross Blue Shield
Healthy recipes that include pumpkin from Blue Cross Blue Shield
9 years since Christopher Demrose was killed in a hit and run, the driver is still wanted
Around this time each year his sister, Maureen Harrington, puts up posters in the area near where it all happened. Each year she hopes it will be the last time she hangs them.
Around this time each year his sister, Maureen Harrington, puts up posters in the area near where it all happened. Each year she hopes it will be the last time she hangs them.
Celebrating National EVOO Day with Fustini's Oils & Vinegars
www.fustinis.com
www.fustinis.com
Lighthouse hosts 'A Night of Inspiration' fundraiser with 8-piece band
Lighthouse, a nonprofit in Oakland County that supports homeless solutions and provides food to families will be hosting its first in-person event since 2021. A Night of Inspiration will feature the band Your Generation in Concert. Go to my.lighthousemi.org/ANightofInspiration for more information or text "Beacon" to 44321
Lighthouse, a nonprofit in Oakland County that supports homeless solutions and provides food to families will be hosting its first in-person event since 2021. A Night of Inspiration will feature the band Your Generation in Concert. Go to my.lighthousemi.org/ANightofInspiration for more information or text "Beacon" to 44321
Wolchek smokes out sketchy dope deliveries
TONIGHT: Meet the Chronic Clown, the Beard and the Boss. They're running a bootleg marijuana business anyone can access online, selling and delivering weed to anyone, anywhere. Rob Wolcheck investigates.
TONIGHT: Meet the Chronic Clown, the Beard and the Boss. They're running a bootleg marijuana business anyone can access online, selling and delivering weed to anyone, anywhere. Rob Wolcheck investigates.
Rob Wolchek rolls up on a sketchy weed operation
Tonight at 10 - Problem Solver Rob Wolchek looks into a pot delivery business with a dank, dark secret.
Tonight at 10 - Problem Solver Rob Wolchek looks into a pot delivery business with a dank, dark secret.
Chef Kelli's ideas for fall treats using apples
Apple Orchard Cookies Ingredients · 1 all-purpose flour · ¼ cup whole wheat flour · 1 1/4 cups rolled old fashioned oats · 1 &1/4 tsp ground cinnamon · 1/2 teaspoon baking soda · 1/4 teaspoon salt · 1/2 cup unsalted butter, softened · 3/4 cup packed light brown sugar · 1 large egg · 1 teaspoon vanilla extract · 1 cup finely diced peeled Granny Smith apple · 2 teaspoons fresh lemon juice · ¼ cup dried cranberries (optional) · ¼ chopped pecans Directions 1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper. 2. In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside. 3. In stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract. (Or use hand beater) 4. Toss apples with lemon juice in a small bowl and set aside 5. Add flour mixture to egg and vanilla mixture and mix until combined, then fold in; apples, chopped pecans and dried cherries. 6. Scoop dough out using a medium cookie scoop, (about 1.5 to 2ounces), place onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly. 7. Bake one sheet at a time in preheated oven until cookies are set about 12-15 minutes, they should look a little doughy in the center but will finish setting nicely as they cool on baking sheet. Chef Notes: use old fashion rolled oats vs quick rolled oats Caramel Apple Parfait Yield 8 Cinnamon Apples · 3 Granny Smith apples, peeled and diced · 2 teaspoons lemon juice · 4 tablespoons packed brown sugar · 2 teaspoons pumpkin pie spice · ¾ cup caramel sauce Cinnamon Whipped Cream 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon ground cinnamon 1 cup autumn inspired Granola (or your favorite) Directions 1. Make the caramel sauce according to the recipe. 2. To make the apples, combine apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium heavy bottom pan and stir with wooden spoon, simmer mixture over medium low heat, stringing often for about 12-15 minutes. Remove from heat and cool completely. 3. To make cinnamon whipped cream, add the heavy whipping cream, powdered sugar and cinnamon to a large mixer bowl and whip on high speed until stiff peaks occur. 4. line up petit serving bowls; and layer: 1st a teaspoon of caramel sauce, then a tablespoon or so of ship cream, 2 tablespoons apple mixture, another tablespoon or two of whip cream, teaspoon of caramel sauce and then top with a heavy tablespoon of granola. 5. Depending on the size of your individual serving vessels, you may have to play with amounts a smidge. Perhaps make one to see how it will fill the jar, to better gauge. Chefs Notes: You can certainly make apple mixture the day before to give you a head start I like to use the 4-ounce mason jars, a petit glass or bowl will work fine too
Apple Orchard Cookies Ingredients · 1 all-purpose flour · ¼ cup whole wheat flour · 1 1/4 cups rolled old fashioned oats · 1 &1/4 tsp ground cinnamon · 1/2 teaspoon baking soda · 1/4 teaspoon salt · 1/2 cup unsalted butter, softened · 3/4 cup packed light brown sugar · 1 large egg · 1 teaspoon vanilla extract · 1 cup finely diced peeled Granny Smith apple · 2 teaspoons fresh lemon juice · ¼ cup dried cranberries (optional) · ¼ chopped pecans Directions 1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper. 2. In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside. 3. In stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract. (Or use hand beater) 4. Toss apples with lemon juice in a small bowl and set aside 5. Add flour mixture to egg and vanilla mixture and mix until combined, then fold in; apples, chopped pecans and dried cherries. 6. Scoop dough out using a medium cookie scoop, (about 1.5 to 2ounces), place onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly. 7. Bake one sheet at a time in preheated oven until cookies are set about 12-15 minutes, they should look a little doughy in the center but will finish setting nicely as they cool on baking sheet. Chef Notes: use old fashion rolled oats vs quick rolled oats Caramel Apple Parfait Yield 8 Cinnamon Apples · 3 Granny Smith apples, peeled and diced · 2 teaspoons lemon juice · 4 tablespoons packed brown sugar · 2 teaspoons pumpkin pie spice · ¾ cup caramel sauce Cinnamon Whipped Cream 1 cup heavy whipping cream 1/2 cup powdered sugar 1 teaspoon ground cinnamon 1 cup autumn inspired Granola (or your favorite) Directions 1. Make the caramel sauce according to the recipe. 2. To make the apples, combine apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium heavy bottom pan and stir with wooden spoon, simmer mixture over medium low heat, stringing often for about 12-15 minutes. Remove from heat and cool completely. 3. To make cinnamon whipped cream, add the heavy whipping cream, powdered sugar and cinnamon to a large mixer bowl and whip on high speed until stiff peaks occur. 4. line up petit serving bowls; and layer: 1st a teaspoon of caramel sauce, then a tablespoon or so of ship cream, 2 tablespoons apple mixture, another tablespoon or two of whip cream, teaspoon of caramel sauce and then top with a heavy tablespoon of granola. 5. Depending on the size of your individual serving vessels, you may have to play with amounts a smidge. Perhaps make one to see how it will fill the jar, to better gauge. Chefs Notes: You can certainly make apple mixture the day before to give you a head start I like to use the 4-ounce mason jars, a petit glass or bowl will work fine too
www.twounique.com
Pumpkin Hand Pies from The Culinary Combo
Ingredients: Sweet Pastry: 2 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/8 tsp salt 1 cup unsalted butter, cold, cut into 1/4-inch cubes About 3 tablespoons ice-cold water, or just enough to hold the pastry together Filling: 2 15-ounce cans pumpkin purée 2/3 cup brown sugar 1/4 cup maple syrup 1/2 cup unsweetened apple juice 1 Tbsp lemon juice 2 1/2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1 pinch sea salt Egg wash Cinnamon Sugar Instructions: Sweet Pastry: Combine the dry ingredients by pulsing 10 to 12 times in a food processor or blending it with a pastry blender. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In a processor, this should take between 40 and 50 quick, successive pulses. The amount of water the pastry will take largely depends on the humidity level of the flour. In my kitchen, this pastry usually takes between 2 and 3 tablespoons of water. Whether in a processor or in a bowl with a blender, trickle the water very slowly into the pastry while pulsing or cutting. The second the pastry begins to form a big, messy ball, you're there, so STOP! (Note: If the dough turns gummy and sticky and messy, try adding 2 tablespoons of flour. If that cant fix it, throw it out and try again. You'll get it right the next time! And its just flour, water, and butter.) Turn the pastry dough out onto a lightly floured surface and set aside Filling: Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer. You're looking for a frequent bubble, so if there isn't much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect! Taste and adjust seasonings as needed, adding more brown sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks. Assembly: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll out sweet pastry on floured surface. Using pumpkin shaped cookie cutter, cut the dough, two pumpkins per hand pie. Continue cutting shapes with the remaining dough. Transfer half of the pastry pieces to your prepared baking sheets. Place a Tbsp. of pumpkin butter in the middle on half of the cut outs. Brush edges of pastry that has the pumpkin filling with egg wash. Top with remaining pastry pumpkins. Using a fork, crimp the edges of the hand pie. Cut an X in the middle of each pie with a paring knife. Brush top of hand pie with egg wash and sprinkle with cinnamon sugar. Bake for 15 minutes. .
Ingredients: Sweet Pastry: 2 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/8 tsp salt 1 cup unsalted butter, cold, cut into 1/4-inch cubes About 3 tablespoons ice-cold water, or just enough to hold the pastry together Filling: 2 15-ounce cans pumpkin purée 2/3 cup brown sugar 1/4 cup maple syrup 1/2 cup unsweetened apple juice 1 Tbsp lemon juice 2 1/2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1 pinch sea salt Egg wash Cinnamon Sugar Instructions: Sweet Pastry: Combine the dry ingredients by pulsing 10 to 12 times in a food processor or blending it with a pastry blender. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In a processor, this should take between 40 and 50 quick, successive pulses. The amount of water the pastry will take largely depends on the humidity level of the flour. In my kitchen, this pastry usually takes between 2 and 3 tablespoons of water. Whether in a processor or in a bowl with a blender, trickle the water very slowly into the pastry while pulsing or cutting. The second the pastry begins to form a big, messy ball, you're there, so STOP! (Note: If the dough turns gummy and sticky and messy, try adding 2 tablespoons of flour. If that cant fix it, throw it out and try again. You'll get it right the next time! And its just flour, water, and butter.) Turn the pastry dough out onto a lightly floured surface and set aside Filling: Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer. You're looking for a frequent bubble, so if there isn't much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low. Cook, uncovered, for 15-20 minutes, stirring occasionally. This is 20-minute pumpkin butter, but if you have more time, leaving it on the stove for another 5-10 minutes will only deepen the flavors and thicken the texture. However, 20 minutes was about perfect! Taste and adjust seasonings as needed, adding more brown sugar or maple syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavors. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks. Assembly: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll out sweet pastry on floured surface. Using pumpkin shaped cookie cutter, cut the dough, two pumpkins per hand pie. Continue cutting shapes with the remaining dough. Transfer half of the pastry pieces to your prepared baking sheets. Place a Tbsp. of pumpkin butter in the middle on half of the cut outs. Brush edges of pastry that has the pumpkin filling with egg wash. Top with remaining pastry pumpkins. Using a fork, crimp the edges of the hand pie. Cut an X in the middle of each pie with a paring knife. Brush top of hand pie with egg wash and sprinkle with cinnamon sugar. Bake for 15 minutes. .
Website collects $5 donations to fight dystonia - the rare disorder that disrupts brain, body
Jay Dunn, 43, does not want help as he slowly slides out of the truck. He wants to show us that he can still walk, even as he battles his body with every step. It's not easy, but after being diagnosed with dystonia at the age of 6 years of age, nothing for Jay has been easy.
Jay Dunn, 43, does not want help as he slowly slides out of the truck. He wants to show us that he can still walk, even as he battles his body with every step. It's not easy, but after being diagnosed with dystonia at the age of 6 years of age, nothing for Jay has been easy.
Website of $5 donations helps those battling dystonia
It's a disorder that causes a disruption between the brain and the body, creating an unimaginable struggle with simple day-to-day activities.
It's a disorder that causes a disruption between the brain and the body, creating an unimaginable struggle with simple day-to-day activities.
Meatless Monday: Vegan Caramel Apple Dip
Shimmy Shack?s Caramel Dip for Apples 1 TBSP Arrowroot or Cornstarch 2 dates (pitted and chopped) 1 ? cup coconut cream or full fat coconut milk ? cup coconut sugar ? tsp salt ? tsp vanilla 1. Add arrowroot, dates, ? cup coconut cream/milk to food processor or blender. Blend until creamy and smooth (re-cream if date chunks are present) 2. In a saucepan add coconut sugar then add the mix from step 1. Heat on medium and WHISK for 2-4 mins. Do not boil. When glossy and deep golden brown it is done. 3. Remove saucepan from heat and add remaining ? cup milk/cream, salt and vanilla 4. Taste 5. Cool 6. Transfer to glass jar and let cool completely 7. Put a stick in any apple of choice and dip in the caramel. Add sprinkles or chopped peanuts or swirled chocolate or even flavored buttercream. https://shimmyshack.com/
Shimmy Shack?s Caramel Dip for Apples 1 TBSP Arrowroot or Cornstarch 2 dates (pitted and chopped) 1 ? cup coconut cream or full fat coconut milk ? cup coconut sugar ? tsp salt ? tsp vanilla 1. Add arrowroot, dates, ? cup coconut cream/milk to food processor or blender. Blend until creamy and smooth (re-cream if date chunks are present) 2. In a saucepan add coconut sugar then add the mix from step 1. Heat on medium and WHISK for 2-4 mins. Do not boil. When glossy and deep golden brown it is done. 3. Remove saucepan from heat and add remaining ? cup milk/cream, salt and vanilla 4. Taste 5. Cool 6. Transfer to glass jar and let cool completely 7. Put a stick in any apple of choice and dip in the caramel. Add sprinkles or chopped peanuts or swirled chocolate or even flavored buttercream. https://shimmyshack.com/
Boujee Brunch Sundays at ImaginATE in Downtown Royal Oak
www.imaginaterestaurant.com
www.imaginaterestaurant.com
Jay Mack & His Warriors Drop in For a Fall Transformation
Changing your life by changing your routines.
Changing your life by changing your routines.
Therapist explains how to help kids manage school anxiety and use it as a force for good
Returning to school in the fall has probably never been more challenging. You've got the impact of homeschooling, fears about illness and overall stress - so how do you make the mornings easier?
Returning to school in the fall has probably never been more challenging. You've got the impact of homeschooling, fears about illness and overall stress - so how do you make the mornings easier?
Some help for parents experiencing stressful back-to-school season amid pandemic
One key tip is reframing the term anxiety and changing the conversation by not using the label, said one expert.
One key tip is reframing the term anxiety and changing the conversation by not using the label, said one expert.
Why this new restaurant is Southfield's 'Hidden Gem'
www.hiddengemrestaurant.com
www.hiddengemrestaurant.com
The Doctor Is In: Kids, Covid-19 & the Vaccine
Dr. Lee Benjamin, Pediatric & Emergency Medicine St. Joseph Mercy Health System, answers viewer questions about kids, their risk for Covid-19 and the vaccine.
Dr. Lee Benjamin, Pediatric & Emergency Medicine St. Joseph Mercy Health System, answers viewer questions about kids, their risk for Covid-19 and the vaccine.
Beaumont doctor says vaccines for young children a good idea, despite very small death numbers
"It's not only about death, right? It's about keeping them healthy, keeping them in school, preventing outbreaks in the school, preventing them from carrying it and bringing it home to their family, (spreading it) to adults who are at higher risk," Sims said.
"It's not only about death, right? It's about keeping them healthy, keeping them in school, preventing outbreaks in the school, preventing them from carrying it and bringing it home to their family, (spreading it) to adults who are at higher risk," Sims said.
Beaumont Health expert weighs in on vaccines for younger children
It might be the news many are waiting on- promising results from drugmaker Pfizer when it comes to testing the vaccine on younger children. FOX 2 talked to the infectious disease expert about the data.
It might be the news many are waiting on- promising results from drugmaker Pfizer when it comes to testing the vaccine on younger children. FOX 2 talked to the infectious disease expert about the data.