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Giant Pumpkin in the marrow patch

TikTokpumpkinista

Giant Pumpkin in the marrow patch

Footage showing a giant pumpkin growing in the marrow patch; includes tags #giantpumpkin #zucchini #plants #homestead #gardeningtiktokcontest Pumpkinista(@pumpkinista). original sound - Pumpkinista. Something amazing is happening in the marrow patch #giantpumpkin #zucchini #plants #homestead #gardeningtiktokcontest

380.2K views4 days ago

This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an

This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream.

🌱⚙️ Slicing Fresh Field Pumpkin Using Long Cleaver Knife

🌱⚙️ Slicing Fresh Field Pumpkin Using Long Cleaver Knife

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PUMPKIN CHEESECAKE MUFFINS 🎃🤎 Soft, moist pumpkin muffins with the BEST creamy cheesecake center 😮‍💨 PUMPKIN MUFFINS: 1 can (15 oz) pumpkin purée 1/3 cup vegetable oil 1/3 cup whole milk 2 large eggs 1/2 cup brown sugar 1/3 cup granulated sugar 2 tsp vanilla extract 2 tsp pumpkin pie spice 1 1/2 tsp cinnamon 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt CHEESECAKE FILLING: 8 oz cream cheese, softened 1/3 cup powdered sugar 1 tsp vanilla extract 1 egg yolk INST

PUMPKIN CHEESECAKE MUFFINS 🎃🤎 Soft, moist pumpkin muffins with the BEST creamy cheesecake center 😮‍💨 PUMPKIN MUFFINS: 1 can (15 oz) pumpkin purée 1/3 cup vegetable oil 1/3 cup whole milk 2 large eggs 1/2 cup brown sugar 1/3 cup granulated sugar 2 tsp vanilla extract 2 tsp pumpkin pie spice 1 1/2 tsp cinnamon 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt CHEESECAKE FILLING: 8 oz cream cheese, softened 1/3 cup powdered sugar 1 tsp vanilla extract 1 egg yolk INST

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This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an

This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an

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