Author: EatFoodlicious

Life is too short not to eat delicious food at every available opportunity. EatFoodlicious is dedicated to providing the types of meals that will delight your senses, feed your family and not break the bank.

Slow Cooker Whole Turkey with Gravy

Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this slow cooker Turkey recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs. Once you let the slow cooker work its magic, transfer the juicy bird to the baking sheet and roast the skin to a crispy perfection (stay in the kitchen as this usually only take 5 to 7 minutes). 

This gravy recipe will be an instant hit at the table as the remnants of the slow cooked turkey are thickened to your preference with mouth watering satisfaction from my easy to follow recipe style cheat code, that I know you will love.  For those of us that may not require the entire bird for the Holiday feast, this recipe puts the main entree at the center of the table with little hassle and very predictable cook times. Watch the video and follow the detailed instructions below to have this gorgeous hunk of meat featured at your table this feasting season. 

Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well. Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey’s cavity. Then rub the rest of the butter over the outer layer of the turkey’s skin. Tie the legs together.

Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.

Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.

Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler). 

Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. 

Add 2 cups of chicken broth to the liquid. Set aside until ready to use.

Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

Serve

Enjoy

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Slow Cooker Whole Turkey

Easy to make whole turkey that is extremely tender and juicy with a mouthwatering savory skin.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 30 minutes
Course Main Course
Cuisine American
Servings 0
Calories

Equipment

Ingredients
  

  • 9-10 lbs whole turkey
  • 1 garlic head 9-10 cloves
  • 1 onion quartered
  • 1 lemon quartered
  • 1 carrot cut
  • 1 celery stem cut
  • 2 sprigs fresh rosemary
  • 5-8 sprigs fresh thyme

Butter Mixture

  • ½ cup unsalted butter softened
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme

Gravy

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups liquid from the slow cooker
  • 2 cups low- sodium chicken/turkey broth
  • 2 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 4 sprigs fresh thyme
  • salt & pepper to taste

Instructions
 

  • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and mince; set aside. In a medium size bowl: add softened butter, fresh thyme & rosemary, salt and pepper. Mix well.
  • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean, rinse and pat the turkey dry with paper towels.
  • Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast rubbing under the skin. Stuff the onion, lemon and the rest of the herbs, including stems (thyme & rosemary) into the turkey's cavity. Then rub the rest of the butter over the outer layer of the turkey's skin. Tie the legs together.
  • Place garlic cloves in the bottom of the slow cooker. Then place the turkey on top of the garlic. Throw in the carrots and celery.
  • Cover with the lid. Slow cook on low for 8 hours or cook on high for 4 hours.
  • Carefully remove the turkey from the slow cooker and place on a rack with a baking sheet. Broil for 10 minutes in the oven or until lightly golden brown. Make sure to keep an eye on the turkey while in the oven (broiler).

Gravy

  • Use a fine mesh and strain the liquid; discard the vegetables and fat (optional). You should have about 2 cups of turkey liquid from the slow cooker. Add 2 cups of chicken broth to the liquid. Set aside until ready to use.
  • Heat the sauce pan to medium-high. Melt the butter then add flour as you whisk. Slowly add the broth, whisk until smooth. Add thyme and Worcestershire sauce as you continue to whisk. Turn down the heat to medium and let simmer for 7-10 minutes or until desired consistency. Optional add 1 tsp soy sauce to darken the gravy. Season with salt and pepper as needed.

Serve & enjoy!

    Video

    Keyword best slow cooker turkey breast recipe, best slow cooker whole turkey, easy slow cooker whole turkey, slow cook turkey, slow cooker whole turkey, thanksgiving turkey
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    Pumpkin Cheesecake Bars

    Lovely pumpkin flavors embedded in this soft and creamy bar are a triumphant combination on a simple to make graham cracker chewy crust. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin bars like this one provide a harmony of thick, sweet textures and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a small slice and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

    Watch the video and follow the instructions below to have this charming dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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    Pumpkin Cheesecake Bars are a Fall favorite for very obvious sweet and delicious reasons.

    In a medium size bowl: place in the graham crackers, melted butter, sugar, brown sugar, pumpkin pie spice and mix well.

    Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Place the pan in the freezer for 15 minutes.

    In a medium size bowl: add softened cream cheese and sugar. Whip until smooth. Add sour cream, vanilla extract and whip until smooth.

    Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

    Remove the pan from freezer. Put half of the cream cheese mixture atop the graham cracker crust.

    Spread and level the cream cheese mixture using a silicone or cake spatula. Then Gently jiggle to help settle and further level the mixture (this will help making a nice uniform and beautiful layer).

    Add pumpkin puree, pumpkin pie spice to the other half of the cream cheese mixture.

    Mix well until it looks constant with no swirls.

    Use a ladle to place the pumpkin mixture over the previous white cream cheese layer. Then repeat steps to spread and level the upper most layer.

    Then very gently jiggle the pan until settled and level: (don’t be too aggressive here and you will have a beautiful layer dish). 

    Place the pan in the middle of the oven rack. Bake for 45-50 minutes 

    Remove the pan and let cool completely for at least 2 hours (room temperature). Then, chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces.

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    Pumpkin Cheesecake Bars

    Pumpkin Cheesecake Bars are a Fall favorite for very obvious sweet and delicious reasons.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Course Baked Goods, Dessert, Seasonal
    Cuisine American
    Servings 9
    Calories

    Ingredients
      

    Crust

    • 1 ½ cup graham crackers about 9 sheets
    • ½ cup melted unsalted butter
    • 2 tbsp brown sugar
    • 2 tbsp granulated sugar
    • 1 tsp pumpkin pie spice

    Pumpkin Cheesecake

    • 2 (8 oz package) cream cheese softened/room temperature
    • ¾ cup granulated sugar
    • ¼ cup sour cream
    • 2 large eggs room temperature
    • 1 tsp vanilla extract
    • 1 cup pumpkin puree
    • 1 tsp pumpkin pie spice

    Whipping Cream

    • 1 cup heavy whipping cream cold
    • ¼ cup powdered sugar
    • 1 tbsp maple syrup

    Instructions
     

    Crust

    • Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
    • In a medium size bowl: place in the graham crackers, melted butter, sugar, brown sugar, pumpkin pie spice and mix well. Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Place the pan in the freezer for 15 minutes.

    Pumpkin Cheesecake

    • Preheat the oven to 325°F.
    • In a medium size bowl: add softened cream cheese and sugar. Whip until smooth. Add sour cream, vanilla extract and whip until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
    • Remove the pan from freezer. Put half of the cream cheese mixture atop the graham cracker crust. Spread and level the cream cheese mixture using a silicone or cake spatula. Then gently jiggle to help settle and further level the mixture (this will help making a nice uniform and beautiful layer).
    • Add pumpkin puree, pumpkin pie spice to the other half of the cream cheese mixture. Mix well until it looks constant with no swirls. Use a ladle to place the pumpkin mixture over the previous white cream cheese layer. Then repeat steps to spread and level the upper most layer. Then very gently jiggle the pan until settled and level: (don't be too aggressive here and you will have a beautiful layer dish). Do not pour the upper layer directly over the cream cheese layer. This may result in layer inconsitencies. Watch the video for reference.
    • Place the pan in the middle of the oven rack. Bake for 45-50 minutes (mine took ~45 minutes). 
    • Remove the pan and let cool completely for at least 2 hours (room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

    Whipping Cream

    • In a bowl: add cold whipping cream, powdered sugar and maple syrup. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

    Sprinkle pumpkin pie spice. Serve and enjoy!

      Video

      Keyword best pumpkin cheesecake bars, easy pumpkin cheesecake bars, fall dessert, homemade pumpkin cheesecake bars, pumpkin bars, pumpkin cheesecake bars, pumpkin dessert, Thanksgiving dessert
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      Pickled Red Onions

      Pickled Red Onions are the perfect accompanist to a multitude of entree’s, sandwiches or as a standalone mouthwatering enhancement to your meal planning. This canning recipe is inspired by an old fashioned approach that may be performed by almost anyone. Slightly crunchy with just the right amount of flavored souse this is a near perfect pickled onion. I personally enjoy this recipe and highly recommend you try it at least once to see for yourself how delicious this really is. Feel free to add jalapeños or carrots to bring some color to the jar and add some variety to your pickled selection.

      Watch the video and follow the instructions below to have this culinary classic in your repertoire today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Display these with pride in your kitchen as they are gorgeous to behold. Thanks for visiting and see you again soon.

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      Put one cup of boiling hot water in a small bowl or measuring cup. Add sugar and stir quickly until dissolved. Add salt, vinegar, continuing to stir. Then set aside.

      Remove the outer dry layer of the red onion skin and cut in half. Slice the onion very thin using a knife or slicer.

      Place the slices in a mason jar (12 oz). 

      Feel free to add additional ingredient such as jalapeños, peppercorns, garlic, red pepper flakes or etc if you prefer.

      Pour the pickle juice in the jar with the onions.

      Let sit for at least 30 minutes at room temperature before eating. Be sure to use the correct lid to make sure to keep it air tight.

      Enjoy!

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      Pickled Red Onions

      Good old fashioned mouthwatering pickled red onions that are gorgeous to behold.
      No ratings yet
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      Prep Time 5 minutes
      Total Time 5 minutes
      Course Side Dish
      Cuisine American, Mexican
      Servings 12 oz
      Calories

      Ingredients
        

      • 1 medium red onion
      • ¾ cup vinegar
      • ¾ cup boiling hot water
      • 3 tbsp granulated sugar
      • 1 tbsp salt

      Optional Add-ons

      • sliced jalapeño
      • sliced carrots
      • 1 tbsp red pepper flakes & 1 garlic clove
      • 1 tbsp whole peppercorns

      Instructions
       

      • Put one cup of boiling hot water in a small bowl or measuring cup. Add sugar and stir quickly until dissolved. Add salt, vinegar, continuing to stir. Then set aside.
      • Remove the outer dry layer of the red onion skin and cut in half. Slice the onion very thin using a knife or slicer. Place the slices in a mason jar (12 oz). Feel free to add additional ingredient such as jalapeños, peppercorns, garlic, red pepper flakes or etc if you prefer.
      • Pour the pickle juice in the jar with the onions. Let sit for at least 30 minutes at room temperature before eating. Be sure to use the correct lid to make sure to keep it air tight

      Enjoy!

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        Keyword best pickled red onions, easy pickled red onions, homemade pickled red onions, pickled red onions
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        Boeuf Bourguignon (Juila Child)

        Boeuf Bourguignon by the legend Julia Child’s is a French Beef Stew in Red wine that is as She may would say is “a perfectly delicious dish.” This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promise reward for the patient cook that aspires to walk in the footsteps of a legendary Chef. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. Splitting the time in the kitchen is one way to enjoy this peasants dish without pulling a marathon cooking expedition.

        I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. We far too often do not realize the shoulders we stand upon but for this recipe, I must say their will never be another like Mrs. Julia Childs. Fo those that know you know what I mean and for those that don’t, try this dish and taste the elegance of this simple hearty stew.

        Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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        Can be serve with heavy starches (potatoes, rice or noodles). 

        In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes.

        Drain the bacon and pat dry. Set aside. Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat.

        Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.

        Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon

        Add beef, salt, pepper and mix with a wooden spoon.

        Add flour and mix. Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top.

        Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot.

        Add tomato paste, garlic, dried thyme, bay leaf and toss everything together.

        Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).

        In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions.

        Sauté for 5-6 minutes or until they are slightly brown.

        Add herb bouquet

        Beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.

        Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently).

        Remove dutch oven pot from the oven. Discard bay leaf.

        Use a colander and place on the pan.

        Drain the beef stew through the colander.

        Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won’t dry out).

        Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.

        Place the dutch oven on the stove top.

        Add sauté mushrooms, pearl onions, gravy to the beef stew.

        Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes. 

        Highly recommend serving with French bread or baguette.

        Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.

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        Boeuf Bourguignon (Julia Child’s)

        Fantastically tender beef that is masterfully simmered to perfection in a succulent rich red wine gravy for a bona fide family meal that everyone will utterly drool over.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 45 minutes
        Cook Time 3 hours 15 minutes
        Total Time 4 hours
        Course Main Course, Stew
        Cuisine French
        Servings 6
        Calories

        Equipment

        • Dutch Oven

        Ingredients
          

        • 6 slices bacon cut into lardon
        • 3 lbs chuck roast
        • 3 cups red wine like Chianti, Merlot or Pinot Noir
        • 3 cups beef stock
        • 3 tbsp extra-virgin olive oil
        • 2 tbsp all-purpose flour
        • 1 tbsp tomato paste
        • 1 tsp salt
        • 1 tsp pepper
        • ½ tsp dried thyme
        • 2 garlic cloves grated
        • 1 bay leaf
        • 1 large carrot cut into 1"
        • 1 large white onion sliced

        Braised Pearl Onions

        • 1 herb bouquet fresh parsley (4 sprigs), thyme (2 sprigs), & 1 bay leaf)
        • 12-18 small pearl onions
        • ½ cup beef stock
        • 2 tbsp unsalted butter
        • 2 tbsp extra virgin olive oil
        • salt to taste

        Saute Mushrooms

        • 1 lb mushrooms cut in half
        • 1 tbsp unsalted butter
        • 1 tbsp extra virgin olive oil

        Instructions
         

        • In a pot: add 4 cups the water and bring it to a simmer. Add bacon (lardon) and cook for 10 minutes. Drain the bacon and pat dry. Set aside. Cut the chuck roast into 2"x 2" cubes. Pat dry the beef with paper towel.
        • Preheat the oven to 450°F. Heat the dutch oven (6qt or larger) to medium heat. Add 1 tbsp olive oil and bacon. Saute for 3-4 minutes. Remove with a wooden spoon and set aside.
        • Turn the heat up to medium-high. In batches, add beef and sear all sides (about 5 minutes) and do not over crowd the meat. Continue with the rest. Set aside and save the grease in the pot.
        • Add sliced onions, sliced carrots and sauté for 3-4 minutes. Add bacon, seared beef, salt, pepper and mix with a wooden spoon. Add flour and mix. Turn off the heat.
        • Place the dutch oven in the middle rack of the oven and cook for exactly 4 minutes. Remove pot from the oven. Mix the beef again and cook another 4 minutes in the oven.
        • Remove pot from the oven and turn down the temperature to 325°F. Place the pot on the stove top. Add red wine and half of the beef broth to the pot. Mix everything together. Pour the rest of the beef broth to the pot. Add tomato paste, garlic, dried thyme, bay leaf and toss everything together. Turn up the heat and bring to a light simmer. Cover with lid and place the pot in the lower rack of the oven. Cook for 3 hours or until the meat is fork tender (it took me exactly 3 hours).

        Braised Pearl Onions

        • Tie the parsley sprigs, thyme sprigs and bay leaf together.
        • In the last hour: in a pan add 2 tbsp butter and 2 tbsp olive oil. Turn the heat to medium high. Wait for the butter to melt. Add pearl onions and sauté for 5-6 minutes or until they are slightly brown. Add herb bouquet, beef broth and mix. Turn own the heat to low. Sprinkle a dash of salt and mix. Cook for 20-30 minutes or until the liquid has evaporated and the onions are tender. Place the onions in a bowl, cover with plastic wrap and set aside. Discard herb bouquet. Turn off the heat.

        Saute Mushrooms

        • In the same pan: use a paper towel to clean or wipe out the debris from the onions.
        • Add 1 tbsp butter & 1 tbsp olive oil. Turn the heat up to medium-high. Add mushrooms and cook for 5 minutes (stir frequently). Place mushrooms in a bowl, cover with plastic wrap and set aside. Clean the pan or wipe with pepper towel.

        Combine everything together

        • Remove dutch oven pot from the oven. Discard bay leaf. Use a colander and place on the pan. Drain the beef stew through the colander. Return the beef stew (without the liquid) to the dutch oven and cover with the lid (so the meat won't dry out).
        • Skim and discard the fat that is floating on top of the gravy. Turn the heat up to medium. Simmer the gravy for 5-6 minutes or until it thickens. Season with salt and pepper to taste.
        • Place the dutch oven on the stove top. Add sauté mushrooms, pearl onions, gravy to the beef stew. Use a wooden spoon: gently toss everything together. Turn up the heat to medium and simmer for 5-6 minutes.

        Highly recommend serving with French bread or baguette. Can be serve with heavy starches (potatoes, rice or noodles). Garnish with chopped parsley.

          Serve & Enjoy!

            Video

            Keyword beef bourguignon, beef bourguignon (julia child’s recipe), best beef bourguignon, copy cat beef bourguignon (julia child’s), easy beef bourguignon
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            Instant Pot Vanilla Extract

            The best Vanilla extract you will ever find and once you try your own homemade version you will never buy this ingredient again. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean).

            Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.

            Add vanilla beans & seeds to the mason jar (canning jar).

            Favorite vodka

            Then pour in the vodka and screw the lid on.

            Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet. Pressure cook on high for 40 minutes, followed by a full natural release (about 45 – 60 minutes).Remove the lid. 

            Remove the jar from the cooker (be careful – extremely hot) and place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.

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            Instant Pot Vanilla Extract

            Homemade Vanilla Extract is so delicious just let the IP do all the work.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 40 minutes
            Total Time 45 minutes
            Course Condiment
            Cuisine American
            Servings 2 cups
            Calories

            Equipment

            • Pressure Cooker / Instant Pot
            • 16 oz mason jar with lid Ball Brand

            Ingredients
              

            • 9-10 Madagascar vanilla beans
            • 2 cups Vodka Preferably a good brand
            • 1 cup water

            Instructions
             

            • Use a sharp knife and slit the vanilla bean(s) down the middle, lengthwise (to splay open the bean). Scrap out the seeds using a knife or spoon then set them aside. Repeat steps with the rest of the vanilla beans.
            • Add vanilla beans & seeds to the mason jar (canning jar). Then pour in the vodka and screw the lid on.
            • Set the trivet down in the 6 qt pressure cooker. Add 1 cup cold water. Place the jar on top of the trivet.
            • Pressure cook on high for 40 minutes, followed by a full natural release (about 45 – 60 minutes). Remove the lid. 
            • Remove the jar from the cooker (be careful – extremely hot) and place them on a baking rack or on coasters (use heatproof glove or mitten). Or leave the jar in the cooker and let rest overnight. Place the jar in a cool dark area for storage.
            • Let vanilla beans sit in jar for at least 1 day before using (too soon and the extract is going to still have a strong vodka smell and the vanilla extract will be weak). Preferably wait for 1 week before using.

            Storage: keep the vanilla extract in an air tight container in a dark cool room.

              Gifting: shake well before transferring to a decorative jar.

                Video

                Keyword best instant pot vanilla extract, easy instant pot vanilla extract, instant pot vanilla extract, pressure cook vanilla extract, vanilla extract hack
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                Pumpkin Snickerdoodle Cookies

                Soft aromatic and absolutely hypnotizing with the elegance of pumpkin pie, this flavored cookie classic is a must try.  Perfect for seasonal festivities these tangy yet buttery rich cookies are good anytime of the year. However, if you want to send cascading notes of warm Fall invitations throughout your home, bake up a batch of these cinnamon-sugar coated treats and share them with those in your life. Everyone in the house will know something sweet is going on in the kitchen when these little delights start to take shape while baking. Bake a batch and take them to work to watch them go fast, or just keep some around to snack on as you get ready for guests or just because you deserve something sweet to eat today.

                Watch the video and follow the instructions below to have a heaping plate of these gorgeous timeless cookies today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Pumpkin Snicker-doodles are soft, slightly buttery cookies that have a luscious chewy quality that is simple to create and even more fun to eat. Thanks for visiting and see you again soon. 

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                In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth.

                Add eggs and beat a bit more.

                Until smooth

                Then Add pumpkin puree, vanilla extract and continue to mix until smooth.

                Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined.

                Place the batter in the refrigerator for at least 45 minutes or until firm.

                In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.

                Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).

                Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough.

                You should have 36-38 cookies.

                Serve and enjoy!

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                Pumpkin Snickerdoodle Cookies

                Soft, moist, rich and delicious pumpkin flavored snickerdoodle cookies coated with cinnamon and sugar are absolutely perfect.
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                Print Recipe Pin Recipe
                Prep Time 15 minutes
                Cook Time 11 minutes
                Total Time 26 minutes
                Course Baked Goods, Seasonal
                Cuisine American
                Servings 36
                Calories

                Ingredients
                  

                • 2 ½ cups all-purpose flour
                • 1 cup unsalted butter (about 2 sticks) softened
                • 1 cup granulated sugar
                • ½ cup light brown sugar
                • ½ cup pumpkin puree
                • 2 tsp pumpkin pie spice
                • 2 tsp vanilla extract
                • 1 tsp baking powder
                • ½ tsp baking soda
                • ½ tsp salt
                • ½ tsp cream of tartar
                • 2 large eggs room temperature

                Sugar Rolling

                • 4 tbsp granulated sugar
                • 1 tbsp ground cinnamon
                • 1 tsp pumpkin pie spice

                Instructions
                 

                • In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth. Add eggs and beat a bit more. Then Add pumpkin puree, vanilla extract and continue to mix until smooth.
                • Add flour, salt, baking powder, baking soda, cream of tartar, pumpkin pie spice and mix until well combined. Place the batter in the refrigerator for at least 45 minutes or until firm.
                • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
                • In a small bowl: combine sugar, cinnamon, pumpkin pie spice and mix. Set aside until ready to use.
                • Remove the cookie dough from the refrigerator. Scoop out 1 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).
                • Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 36-38 cookies.

                Serve and enjoy!

                  Video

                  Keyword best pumpkin snickerdoodle cookies, easy pumpkin snickerdoodle cookies, pumpkin cookies, pumpkin snickerdoodle cookies, seasonal pumpkin cookies
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