Ex pastry chef here: you don't have to spray and flour the parchment, it won't stick. BUT if you spray the tray before you put the parchment down it will stay in place better
@@amandalayng7204 plus its easier clean up 😊 You do the same premise with chopping boards. A damp towel of some sort tea towel preferably and put the board on top and it wont move about at all depending on your counter and your board you can usually just wet one side of the board and create a sort of vaccum like seal.
Crumple the parchment paper into a ball & slightly wet it. When you open it back up, it's very pliable & will lay down better on your trays or containers.
You are suited for UA-cam! When you smile, I smile back. When you make a mistake, I love the way you move on. Your passion for cooking rubs off on me and I feel motivated to cook more. Hope you know you make people feel happy and encouraged.
I am seventy years old and always cooked from scratch. It is so refreshing to see someone as young as you cooking and canning and so excited to create. You are so amazing. Your husband is very lucky and your parents should be very proud. When my boys were young his friends loved to come to my house for dinner because I always cooked from scratch. Just found your videos and subscribed. God bless.
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Becky, I love how you include us (the pumpkin we grew together, the garlic we harvested together...). I live in an apartment and have no real garden, so sharing yours vicariously lets me be part of this farm you're making. Thank you. 💚
@@lululunga3519 right?! I don’t want to take credit in all that she creates for “us”! This was all you, Becky! Thank you for including us but you’re the mastermind behind this all!
Aine MacDermot, my exact thoughts and situation as well! Oh and guys, do you catch yourself smiling back as she is smiling and talking to us "friends?" Her smile alone is contagious and beautiful, not to mention how creative and just down to earth she is! I truly look forward to her videos, actually check daily. Lol
Just a little tip for the next time you make pumpkin rolls, try using a very thin tea towel if possible & spray it with some water until it's damp before covering it with powdered sugar & rolling the cake. The moisture will keep your cake roll from cracking & getting stiff & it will peel off just like the parchment paper did. This way when you unroll it to fill it the cake roll will be nice & moist & won't crack. This will allow you to let them sit for much longer if you get caught up.
I'm a grandmother 👵 myself and love making my grandmother and great grandmother's recipes ❤ it warms my heart to see you using family recipes. Thank you 😊
I'm just like you. I make my grandma and great grandma's recipes. my grandma obtained some recipes from her neighbor. we've been making a homemade Italian spaghetti sauce recipe that is over 500 years old. we also have the meatball recipe and a ravioli recipe. cooking and baking is my love language. have a wonderful day, Debbie Lavigne
I wish I had recipes that my family passed down. I enjoy cooking but I struggle to find recipes that don’t have a ton of ingredients and complicated instructions.
@@emilyharrington2219 I don't have any recipes from family either. My Nieces love many of my dishes that are more esoteric, so I have an idea....I'm going to write them down/computer so that they have them and maybe a tradition will begin.
My grandmother wrote down all of her/our favorite recipes in her handwriting and gave all the children and grandchildren a binder with copies for Christmas a couple years ago. Each one of us got an original page and copies of all of the others. It's one of my most cherished possessions. I use it all the time, especially around the holidays.
@@jennyholt8445 One year I had the idea to use a company I found online that prints pretty much anything you want (in this case my Nana’s recipes in her handwriting) onto linen fabric and make them into cup towels for all the women in the family!
Becky, I love your videos. They challenge me to do more. I'm 61 and my children are grown so my husband and I often eat out using the excuse that it's fun to try new restaurants and I don't have to cook or clean up. The truth is I lost that zest that made cooking fun. Watching your videos has brought that back. Last week my husband even helped (which never happens). Trying new recipes instead of new restaurants is nice. FYI he loves the breakfast pies/burritos.
I’m also older and have a 2 person household. I was never able to spread my wings in the kitchen when my 4 kids were at home. Now I have been loving the time to grow, preserve and cook my own food. My kids are very jealous that the grands get the “5 start” menus they weren’t able to enjoy.
I’ve seen a million people butcher a chicken. At 38 years old, I’ve never been able to do it without a fuss. You gave directions so clear that even I feel like I can do it now. Thank you for walking us through that.
I’m 64 and as a young married woman in my early 20’s, I used to break down whole chickens all the time. Whole chickens were and are so much cheaper. I’ve gotten lazy in my later years plus arthritis! But I’m going to make this recipe and break down a whole chicken. Heaven knows we can always save $$ when we can!
I like to suggest- make sure you have soapy water in the sink "before" you start working with raw meat. That gives you a place to easily go put your hands into without needing to touch a faucet and before you touch any other utensil or surface or bag or box etc 😊 Another option is to have a wet soapy dish cloth rightt next to you on the counter to put your fingers into when needed while prepping.
@@delphine88313 be really careful and read the back of the soap you’re using to make sure it’s safe! One of my friends kept having a hard time breathing doing the dishes and it’s because she mixed Dawn and Bleach and it makes a dangerous gas 😭😭
@@hunterduncan8824 yes it's so dangerous to mix. My sister in law puts bleach and other cleaners in the toilet to clean it and scoffed at me when I said its so dangerous. Thought I was nuts
Becky, my dad was an army mess sergeant when I was growing up.Seeing you half cook that chicken brought up childhood memories of the drill Sargent voice. He wouldn't interfere with any food making so long as we followed sanitation/cross contamination rules. He was adamant about poultry cooking. He never would have allowed me to half cook it and refrigerate it to finish cooking later. Doing so would enable bacterial growth in the poultry. You may want to google the effects of doing so.
That was my thought as well. Never put poultry half cooked back in the fridge. The pathogens will get busy. Please be careful of cross contamination. On another note I watched you make shortbread, my father was a chef and professional baker. His shortbread was legendary, he thought me to work the sugar, Butter and flour until extremely smooth. Makes melt in the mouth Scottish shortbread. That ends my tips and I do enjoy watching your videos.
Our family was a veritable pumpkin nut roll factory between mid October to Christmas time! We used to whip the frosting while the cake part was baking, then let the baked rolls cool a while (don't put the frosting on while hot, it melts!). Once cool, unroll and add frosting and nuts if desired! Also, a larger jelly roll pan makes a thinner cake and rolls to a tighter spiral! 🤗
Becky, I used to add tarragon along with basil and Italian seasoning. It is a strong herb but gives a depth of taste I never made sauce without it. Then when I went to resupply, none of the stores I went to carried any longer. I tried several other stores and bulk goods places that seemed to no longer carry it but mentioned several other people had asked for it but they'd tell the order manager. After much frustration I went to the customer service of the grocery store I usually went to. After several tries I finally managed to ask about it to the grocery manager who ordered the products. He told me that they found that there were not a high enough turnover for this spice product and they discontinued carrying it. I was so disappointed he told me that unless a product moved quicker, their accounting department new manager under the new owners of the chain (1 major grocery chain had bought the other major chain) requested that they reduce and discontinue purchasing all products that don't have a high traffic. He suggested i check with several other stores and said I should check and maybe someone else may carry it. After several years, I still haven't managed to buy it. I found that Amazon carries it but it is quite expensive..
When I make my pumpkin rolls I slide the cake in the parchment paper on to the counter and just roll it up in the parchment amd allow to cool saves a step little less mess and less chance of cake breaking works like a charm I usually make 12 pumpkin rolls at a time fill and freeze then I have them for holidays gifts and quick deserts
Same here. We also roll in the parchment to cool and then unroll and spread the cream cheese/powdered sugar on and then roll tightly and rap in aluminum foil and fold/seal the foil ends. They freeze perfectly too! We get together with a bunch of family and friends before Thanksgiving one weekend day and do an assembly line and make like 25 for our families and friends.
Instead of putting the pumpkin in the plastic bag to freeze, Drop them from the 1 cup measuring scoop right onto a baking sheet lined with parchment paper. Freeze overnight and then add them all to 1 plastic bag - you can then grab the pumpkin disks each time you need one
Oh Becky, I just love your channel! I am in my 70s and I am learning so much from you! You have such a nice way of presenting things and I think this is truly one of my favorite Video stations.
Becky, I'm neither a homesteader (Live in the city), nor gardener (although considering patio/pot gardening soon) but for the past year, I've been addicted to your channel. You are so sincere and heartwarming, and I wish you and Josh all the best.
I would love for you to show us how you make and can your chicken broth and turkey broth.. and beef broth. I LOVE this channel. You have inspired me to get more out of my garden and freeze dryer next year!
A genoise sponge doesn’t have rising agents. So the egg provides the lift. You whisk the whites first to provide lift. I make 20 pumpkin rolls a week! Lol. My customers love them in the fall. I make a maple cinnamon cream cheese buttercream for the filling 🤌perfection. Lol.
I was scrolling through replies bc I figured someone had answered already. Lol I only knew it was folding egg whites into the batter BC OF the British Bakeoff! Haha
I saved watching the previous video so I could have a mini marathon of Acre Homestead. I swear this channel is a HUGE pick-me-up. Definitely feeling down as we get closer to the holiday season (from lack of a huge loving family) but every video's "hey friend" is enough to cheer me up for the day (and also motivates me to clean/cook).
Ah sorry that you're feeling down. Know how you feel though, I lost my Dad days before Christmas last year so another terrible Christmas ahead, have to get excited and smile for my little ones
I love whole roasted garlic!! I typically slice off the top of the whole head of garlic so each clove is exposed. I drizzle a tiny bit of EVOO then I roast the whole head. When it’s done, you can literally squeeze each soft, sweet clove out easily and the flavor is delightful. Any time I roast meat, I add a top sliced head to my roasting pan. You can spread the soft cloves into toasted bread or to eat with bites of the roasted meat. Game changer. So sweet & yummy!
This is exactly how I make garlic bread and I always get compliments. I just squeeze out the roasted garlic and spread it on the bread and it spreads like butter. Nothing compares to the taste of roasted garlic.
The garlic skin a full of flavour. in fact Thai people say that’s where most of the flavour is. You should try it. Love watching your videos, looking forward to the garden season
My grandmother didn't even write her recipies down, she did everything by eye, I have struggled to make pastry good enough for my mother to compare with my Nanny's, lol. After many years I have it down! None of them watched her or followed in her baking footsteps, I prefer baking to cooking so I'm the family baker now.
BECKY: WHEN WORKING WITH THE WHEAT FLOUR, It might help to use a tbs. Of vital wheat gluten as well as reduce the wheat flour by 1 cup and add 1 cup ap flour. The wheat dough will be very dense otherwise.❤️
I always freeze 2 cups of pumpkin flat too. My mom wouldn't freeze it flat and it took for freaking ever! I like to label which kid's jack-o'-lantern the puree is from as well. The kids LOVE knowing whose pumpkin is going into what recipe
I just had a revelation watching you : you are the Bob Ross of the kitchen ! There are no problems with you, only good and soothing food and beautiful products. Cheers from France
Becky when you make the pumpkin roll again try using the whisk attachment you will get more air incorporated. A Genoise sponge has melted butter in it. You are making a whisked fat less sponge. Looks delish what you have made, you have so much energy. Xx
Also, when you flour the oiled parchment, you just need a light dusting. You can sprinkle it in, shake the pan around to evenly distribute the flour on the paper, and shake the excess flour out of the pan. Too much flour can affect the texture and taste. You've given me courage to try a roll.
We often do rolls in Sweden. The trick is not to have a to thick cake as you did then it is easier to roll it up and also let it cool a bite before you roll it up
Me too!! Becky you could do a meet and greet. We could all do somethings that's a pain or time consuming to help you out at home. Then make some of your recipes and share the fruits of our labor!! Anything to meet you and taste your food!!!
a little trick from a pastry chef instead of crinkling your parchment paper you can use your cooking spray to "stick" the paper to the tray. That's what we do in the industry and that way you get a nice and smooth bottom!
Hi! I usually seperate the garlic bits and submerge it in water and leave it in the fridge overnight. The paper cones out so much more easily without leaving the heavy smell on your hands
I have an oversized muffin tin. It holds about a cup in each cup. I freeze leftover rice, apple sauce, etc. in it. When the content is frozen solid, I empty them all into a single bag. This allows me to save money by buying a huge jar of apple sauce but not waste it while also minimizing plastic bag usage.
My mom and I always trimmed all the edges of our cake rolls just enough to take the crust off before rolling them up. We didn't have parchment paper so we must have used waxed paper. The edges were our treat. Two other flavors our family loved were lemon with lemon curd filling and vanilla with red currant jelly filling. 😊 Now I have to go bake something.
Hi I found your channel before Thanksgiving and I have totally enjoyed you and you and your mom cooking together! I am surprise you do not have your own cooking show on the food network or cooking channel you are a natural and I am totally ingrossed in watching your channel. I am a new subscriber as of today. I am Sherry from Maryland and look forward to what you will do next. Merry Christmas to you and your family.💓
Becky I would like to just share my appreciation for putting out your videos every second day (and long ones too) I watch them during my workout and it makes time go so fast and I'm learning new things in the process! I often watch as soon as it comes out and then I'm bummed because then I have to wait for the next one, you and Kim from the wads are my favorite creators, your such an amazing person ☺️
My top 2 you-tubers too!!!❤Becky & Kim! ❤ Becky you are amazing & such a joy to watch, entertaining, informational, funny, motivating, and I feel like we are BESTIES! Thank you! ❤
You can still buy your lid opener. It’s on Amazon as Cookwise Mason Jar Opener. I recently found it and love it too! Thank you so much for continuing to make great videos! I love watching what you create and I often say “I wonder what my girl Becky is doing today”. LOL. ❤. You have given me many ideas for my own home.
Becky, you are the sweetest 🥰🥰 I truly feel like we are friends.🙋♀️🙋♀️ I am a grandma and great grandma and I am learning tons from you. I have told you before that you have revived my interest in gardening and preserving 🍅🥒🥦🍒🌶🌽🥕🍎🍐🧀🥩🍗🥓🍔
You put out a great looking spread of food!! Wish I was there to enjoy with all of you! Btw, sourdough bread is much better for your digestive system than commercial yeast which is not good for you. Einkorn flour is the best as it is an ancient wheat without all the unhealthy chemicals. You can avoid constant feeding of sourdough by keeping a small amount stir flour well with water then top with flour and do not stir in the sourdough start - it will feed off of dry flour for as long time depending on how much dry flour you put onto of the mixed wet flour.
I have been making Pumpkin Rolls for the last 15 years. So instead of using a towel now I just use Parchment Paper and it also helps to protect it when I wrap it in tin foil and stick it in the freezer.
I've seen Frugal Fit Mom use Vital Wheat Gluten in recipes where the flour doesn't have as much gluten (like when using freshly ground wheat berries). Maybe try the Emmer flour bread again with some of that?
I'm always impressed with how you can cook with long sleeves on! Kind of like how some people can cook with their hair down. I need short sleeves and a ponytail or I drive myself crazy 😅
@@barbaraanderson2060 it's very mild not strong at all. I say try it. If you don't like it then you know but you never know it may surprise you. You barely taste it when mixed with other flavours
I adore tarragon, and grow it (it's an easy perennial) but I now have a kitten so I'll probably have to put it under a net as it's really poisonous to cats and mine tries to eat EVERYTHING.
Whenever I would go home to visit my mom, I would ask her to make me a jelly roll with raspberry jam or strawberry. It was my all time favorite desert my mom would make❤️❤️
Every time I see someone with German Butterball potatoes, I get so excited and expound in how great they are. They are by far my favorite potato. Honestly, I try to stay away from carbs, but those... Ugh, I just can't. They're so good
wait, they‘re supposed to be german? I‘ve never heard of that variety before. potatoes usually have female names here. (e.g. annabelle, marabel, christa, gunda)
When saving items like the pumpkin, I save it in sandwich ziplock lunch bags. Then I save the multiple individual bags in one larger freezer ziplock. My freezer ziplocks are then reuseable and the individual ingredients are recipe size.
I’m so glad you shared this info for Becky’s UA-cam friends…it is indeed a very thrifty food storage idea. I do it with big batch browned ground meats and portions of chopped Vidalia onion I prep ahead of time to last through summer. Great minds think alike.
When we make the rolls like that, we roll them in saran wrap (alone) so it gets a rounder shape. Excited for the different types of bread, love your videos!! =)
Oooh, I’m so excited for Josh’s Grammy’s pumpkin roll! My late grandmother used to make it every year, and I’m looking forward to carrying on the tradition. Your content is absolutely fabulous, and your positivity is infectious! Thanks for all you do! 🤗
In my opinion, probably only, but you should not use terry dishtowels but the non-terry, old-fashion version dish towels to wrap the cake roll in so you don't run the risk of fibers sticking onto your cake. I have made dozens of pumpkin rolls in my lifetime so therefore I have special towels that are just used for pumpkin roll making. But I am sure yours will be fine.
Different flours absorb water differently. I typically do it by feel because of that. The different flours don't just have different gluten and protein amounts, but they also have different forms of gluten
Hey Becky I’ve been making pumpkin rolls for a long time. I will give you a great tip, keep a special towel just for rolling the cake up as once I used a towel that was washed with a detergent that had a pretty good smell of detergent lingering in it. Well what happened is my cake tasted funny from that detergent I had to throw it out. Now I just keep a special towel for that cake in a ziplock bag and to wash it I just rinse it throughly and line dry it. They are so delicious and I really enjoy your channel! ❤
So glad to hear your doing the garlic peeling party!🎉. Great idea and lots of fun to spend time together with friends and family! I love making 40 clove chicken< it’s sooo good! I got it from Ina Gartens cookbook years ago but maybe she did a riff off of one of Julia’s, either way it’s yummy and your guests will love it!
Your channel is so uplifting and inspirational. Thank you! But please don't partially cook chicken and then refrigerate it overnight. It puts the chicken at the temp range of 40-140F for a prolonged period and that is the perfect temp for bacteria to grow. It might not happen, but it also might and its just not worth the risk. Keep up your wonderful channel and great attitude, its contagious!
If you put a handful of garlic cloves in a large mason jar and shake it hard with the lid on they come right out of the peels pretty quickly and your hands don't get sticky at all.
Hey Becky, you mentioned making broth (bone broth)….if you can find packaged organic chicken drumsticks they make FABULOUS bone broth with SO much gelatin in it! Less expensive than whole organic chickens and you can easily slide that usable meat off to use in another recipe then just keep cooking those bones over and over in your slow cooker. And , of course, just a tiny bit of cider vinegar in the cooking water to draw out the minerals in those bones. After cooking them several times, the bones will almost be as soft as chalk and at that point puree them, with a bit of liquid, in your Vitamix, pour the smooth liquid in ice trays, and freeze them as treats for your doggies (or add the melted cubes to their dry food). Carry on my friend! 😄
You are so beautiful! Always fun to be in your kitchen. One year, I pre peeled a ton of garlic for my sister; she said it was the best gift she ever received!
You should freeze dry the pumpkin and powder it.... so easy to store and use in powdered form. Weighing the flour for your recipe will give you a better result because different flours have different moisture content
Becky, Take the left over frosting and put in each end. It makes the pumpkin roll look finished. You can also then put a few nuts on the end and it makes it look beautiful. Love your channel
I love butternut squash and purchased some ravioli, but hadn't made them yet because my husband and teenagers all pulled faces everytime I mentioned it. My husband graciously eats anything and we make the kids do the same (albeit with less grace), but squash is the one vegetable that causes a ruckus, so I should have known better. Your video from the conference fortuitously uploaded and inspiration struck. I waited a few days for them to forget I had ever mentioned the nefarious "s" word (it may actually have even just been one day...they're like goldfish) and simply wrote "ravioli" on the following week's dinner menu. I found a butternut squash ravioli with brown butter and sage recipe online and made it... Guess what they gobbled up and keep asking for?!!!! The child in me wanted to stick out my tongue and say "I told you so", but the mom and wife in me knew to keep that particular win to myself and not make a production out of it. Also, I made roasted asparagus on the side and boy was it good with some of that sauce 🤤
I love watching you in your kitchen and the way you invite us I your kitchen, garden and the way you have your pantry sorted wish you would have been there when I was your age I came to australia the end of 1959 and have stayed in this country. We have a good live but I love watching you. You smile and I smile back to you thanks young lady you are a breeze of sunshine.
Tarragon is a unique anise flavor. Be warned, if you decide to grow it, the plants go crazy and get huge. One plant will give you enough for you and everyone you know plus maybe even a French restaurant 😉❤
its so refreshing to see someone your age doing all these things. where i am younger people doesnt even know how to make much of anything. you are awesome.
I remember my great aunt having a pumpkin roll assembly line every year. She would make tons of these and freeze them. We would have them at all the holiday parties and she would give them to everyone she knew as gifts.
Hi, you must try Tarragon. I think it’s the most underrated, underused herb. It has a wonderful licorice sort of flavor and pairs so well with chicken or fish. Give it a try even if it’s dried. You can find on line spice shops that have it and other hard to find herbs.
When I freeze things that are soft and texture, I always freeze them flat. Then once they're frozen I line them up vertically. That way I can see everything I have and it takes up a lot less space in my freezer. Becky, I found out that the plastic Rubbermaid covers for your large Pyrex baking pans can be found on Amazon. I believe they ran two for 11 or $12 so I hope that that helps you.
A friend used to grow pumpkins to make her pumpkin rolls. They freeze beautifully. She made so many she started a little cottage industry and sold them for the holidays.
Can confirm: pumpkin rolls freeze PERFECTLY. When you thaw it, it literally tastes the same as a fresh one. I always make like 7 at one time so I can give some as gifts and freeze some for throughout the year.
Hi Becky! No need to ‘waste the quart bag’. Simply wash the bags when they are emptied. I reuse/recycle mine like this until they are no longer usable. 😊
One reason, among many, that I love your channel so much is that you are what I call my States neighbor. (I live in Longview Washington). And since our days weather is practically identical I totally relate to your seasonal vlogs! I certainly do enjoy everything that you post for us!
Ex pastry chef here: you don't have to spray and flour the parchment, it won't stick. BUT if you spray the tray before you put the parchment down it will stay in place better
You can use water too to save money on oil it works just as well 😊
@@EmmaAppleBerry yes! I can't believe I forgot that
@@amandalayng7204 plus its easier clean up 😊
You do the same premise with chopping boards. A damp towel of some sort tea towel preferably and put the board on top and it wont move about at all depending on your counter and your board you can usually just wet one side of the board and create a sort of vaccum like seal.
I'm going to Culinary school to be a Pastry chef 😂 we've come full circle!
Crumple the parchment paper into a ball & slightly wet it. When you open it back up, it's very pliable & will lay down better on your trays or containers.
Anyone else wanting to go to Becky’s garlic peeling party or is that just me? 🤣 thanks for sharing your day in the kitchen!
I want to go!
100%
You are suited for UA-cam! When you smile, I smile back. When you make a mistake, I love the way you move on. Your passion for cooking rubs off on me and I feel motivated to cook more. Hope you know you make people feel happy and encouraged.
I couldn’t agree with a comment more! I cook so much and I love it now, I really loathed it and got take out or microwaved a lot. But now is good 🥰
Couldn’t agree more
So true
I agree completely!
I am seventy years old and always cooked from scratch. It is so refreshing to see someone as young as you cooking and canning and so excited to create. You are so amazing. Your husband is very lucky and your parents should be very proud. When my boys were young his friends loved to come to my house for dinner because I always cooked from scratch. Just found your videos and subscribed. God bless.
Becky, I love how you include us (the pumpkin we grew together, the garlic we harvested together...). I live in an apartment and have no real garden, so sharing yours vicariously lets me be part of this farm you're making. Thank you. 💚
I was just going to comment the same thing ❤️ thank you, Becky! That is a very special way to include us.
'We' have greenfingers around here, lol
@@lululunga3519 right?! I don’t want to take credit in all that she creates for “us”! This was all you, Becky! Thank you for including us but you’re the mastermind behind this all!
I've always thought this too. And the way she says friend as if she is speaking to specifically you alone! Becky is an awesome person!
Aine MacDermot, my exact thoughts and situation as well! Oh and guys, do you catch yourself smiling back as she is smiling and talking to us "friends?" Her smile alone is contagious and beautiful, not to mention how creative and just down to earth she is! I truly look forward to her videos, actually check daily. Lol
Just a little tip for the next time you make pumpkin rolls, try using a very thin tea towel if possible & spray it with some water until it's damp before covering it with powdered sugar & rolling the cake. The moisture will keep your cake roll from cracking & getting stiff & it will peel off just like the parchment paper did. This way when you unroll it to fill it the cake roll will be nice & moist & won't crack. This will allow you to let them sit for much longer if you get caught up.
I'm a grandmother 👵 myself and love making my grandmother and great grandmother's recipes ❤ it warms my heart to see you using family recipes. Thank you 😊
I'm just like you. I make my grandma and great grandma's recipes. my grandma obtained some recipes from her neighbor. we've been making a homemade Italian spaghetti sauce recipe that is over 500 years old. we also have the meatball recipe and a ravioli recipe. cooking and baking is my love language. have a wonderful day, Debbie Lavigne
I wish I had recipes that my family passed down. I enjoy cooking but I struggle to find recipes that don’t have a ton of ingredients and complicated instructions.
@@emilyharrington2219 I don't have any recipes from family either. My Nieces love many of my dishes that are more esoteric, so I have an idea....I'm going to write them down/computer so that they have them and maybe a tradition will begin.
My grandmother wrote down all of her/our favorite recipes in her handwriting and gave all the children and grandchildren a binder with copies for Christmas a couple years ago. Each one of us got an original page and copies of all of the others. It's one of my most cherished possessions. I use it all the time, especially around the holidays.
@@jennyholt8445 One year I had the idea to use a company I found online that prints pretty much anything you want (in this case my Nana’s recipes in her handwriting) onto linen fabric and make them into cup towels for all the women in the family!
Becky is in her element in her kitchen! She could have a show on the Food Network!
Yes. When she does get her own show I really hope these videos don’t get deleted 😊❤
Agree
Becky, I love your videos. They challenge me to do more. I'm 61 and my children are grown so my husband and I often eat out using the excuse that it's fun to try new restaurants and I don't have to cook or clean up. The truth is I lost that zest that made cooking fun. Watching your videos has brought that back. Last week my husband even helped (which never happens). Trying new recipes instead of new restaurants is nice. FYI he loves the breakfast pies/burritos.
That's wonderful :) plus eating out is so expensive right now...best to save it for special occasions. ♥
I’m also older and have a 2 person household. I was never able to spread my wings in the kitchen when my 4 kids were at home. Now I have been loving the time to grow, preserve and cook my own food. My kids are very jealous that the grands get the “5 start” menus they weren’t able to enjoy.
Pumpkin rolls are my favorite to make!!! I get asked all the time to make them ! So
Yummmmy with home grown pumpkins
I just turned 61 this month. I feel you. It seems my get up and go, got up and went lol. I really do enjoy watching Becky though. I adore that girl!
I’ve seen a million people butcher a chicken. At 38 years old, I’ve never been able to do it without a fuss. You gave directions so clear that even I feel like I can do it now. Thank you for walking us through that.
I just butcher it in the sense that it's usually not perfect lol
I don't mind, and it tastes the same.
Yes, I agree, you did a great job. 😉
I’m 64 and as a young married woman in my early 20’s, I used to break down whole chickens all the time. Whole chickens were and are so much cheaper. I’ve gotten lazy in my later years plus arthritis! But I’m going to make this recipe and break down a whole chicken. Heaven knows we can always save $$ when we can!
I like to suggest- make sure you have soapy water in the sink "before" you start working with raw meat. That gives you a place to easily go put your hands into without needing to touch a faucet and before you touch any other utensil or surface or bag or box etc 😊 Another option is to have a wet soapy dish cloth rightt next to you on the counter to put your fingers into when needed while prepping.
Such a good idea! Thanks for sharing!❤
My mouth went wide open lol great thinking
Yep I do that.I also put a LITTLE bleach in my soapy water.
@@delphine88313 be really careful and read the back of the soap you’re using to make sure it’s safe! One of my friends kept having a hard time breathing doing the dishes and it’s because she mixed Dawn and Bleach and it makes a dangerous gas 😭😭
@@hunterduncan8824 yes it's so dangerous to mix. My sister in law puts bleach and other cleaners in the toilet to clean it and scoffed at me when I said its so dangerous. Thought I was nuts
Becky, my dad was an army mess sergeant when I was growing up.Seeing you half cook that chicken brought up childhood memories of the drill Sargent voice. He wouldn't interfere with any food making so long as we followed sanitation/cross contamination rules. He was adamant about poultry cooking. He never would have allowed me to half cook it and refrigerate it to finish cooking later. Doing so would enable bacterial growth in the poultry. You may want to google the effects of doing so.
I thought the same thing. I'm in my 60s and thought am I being to overly cautious ⚠️ have rules changed?
@@dcooper6708 I googled it. It’s not changed.
That was my thought as well. Never put poultry half cooked back in the fridge. The pathogens will get busy. Please be careful of cross contamination. On another note I watched you make shortbread, my father was a chef and professional baker. His shortbread was legendary, he thought me to work the sugar, Butter and flour until extremely smooth. Makes melt in the mouth Scottish shortbread. That ends my tips and I do enjoy watching your videos.
Our family was a veritable pumpkin nut roll factory between mid October to Christmas time! We used to whip the frosting while the cake part was baking, then let the baked rolls cool a while (don't put the frosting on while hot, it melts!). Once cool, unroll and add frosting and nuts if desired! Also, a larger jelly roll pan makes a thinner cake and rolls to a tighter spiral! 🤗
that larger pan thing is just what i was thinking.
Becky, I used to add tarragon along with basil and Italian seasoning. It is a strong herb but gives a depth of taste I never made sauce without it. Then when I went to resupply, none of the stores I went to carried any longer. I tried several other stores and bulk goods places that seemed to no longer carry it but mentioned several other people had asked for it but they'd tell the order manager. After much frustration I went to the customer service of the grocery store I usually went to. After several tries I finally managed to ask about it to the grocery manager who ordered the products. He told me that they found that there were not a high enough turnover for this spice product and they discontinued carrying it. I was so disappointed he told me that unless a product moved quicker, their accounting department new manager under the new owners of the chain (1 major grocery chain had bought the other major chain) requested that they reduce and discontinue purchasing all products that don't have a high traffic. He suggested i check with several other stores and said I should check and maybe someone else may carry it. After several years, I still haven't managed to buy it. I found that Amazon carries it but it is quite expensive..
When I make my pumpkin rolls I slide the cake in the parchment paper on to the counter and just roll it up in the parchment amd allow to cool saves a step little less mess and less chance of cake breaking works like a charm I usually make 12 pumpkin rolls at a time fill and freeze then I have them for holidays gifts and quick deserts
Same here. We also roll in the parchment to cool and then unroll and spread the cream cheese/powdered sugar on and then roll tightly and rap in aluminum foil and fold/seal the foil ends. They freeze perfectly too! We get together with a bunch of family and friends before Thanksgiving one weekend day and do an assembly line and make like 25 for our families and friends.
@@karen1nicola great minds think alike
Instead of putting the pumpkin in the plastic bag to freeze, Drop them from the 1 cup measuring scoop right onto a baking sheet lined with parchment paper. Freeze overnight and then add them all to 1 plastic bag - you can then grab the pumpkin disks each time you need one
Oh Becky, I just love your channel! I am in my 70s and I am learning so much from you! You have such a nice way of presenting things and I think this is truly one of my favorite Video stations.
You have a great kitchen window and sunroom you could grow a few small pots of herbs in.
Your beautiful nature is a big part of what makes your channel. I hope you always stay the same!!!
Try adding a little pumpkin spice to your powder sugar when topping the pumpkin roll
Just a tip…if you use fabric softener when you dry your kitchen towels the fragrance can be absorbed by the cake.
Becky, I'm neither a homesteader (Live in the city), nor gardener (although considering patio/pot gardening soon) but for the past year, I've been addicted to your channel. You are so sincere and heartwarming, and I wish you and Josh all the best.
I would love for you to show us how you make and can your chicken broth and turkey broth.. and beef broth. I LOVE this channel. You have inspired me to get more out of my garden and freeze dryer next year!
A genoise sponge doesn’t have rising agents. So the egg provides the lift. You whisk the whites first to provide lift. I make 20 pumpkin rolls a week! Lol. My customers love them in the fall. I make a maple cinnamon cream cheese buttercream for the filling 🤌perfection. Lol.
I was scrolling through replies bc I figured someone had answered already. Lol
I only knew it was folding egg whites into the batter BC OF the British Bakeoff! Haha
I saved watching the previous video so I could have a mini marathon of Acre Homestead. I swear this channel is a HUGE pick-me-up. Definitely feeling down as we get closer to the holiday season (from lack of a huge loving family) but every video's "hey friend" is enough to cheer me up for the day (and also motivates me to clean/cook).
Ah sorry that you're feeling down. Know how you feel though, I lost my Dad days before Christmas last year so another terrible Christmas ahead, have to get excited and smile for my little ones
I love whole roasted garlic!! I typically slice off the top of the whole head of garlic so each clove is exposed. I drizzle a tiny bit of EVOO then I roast the whole head. When it’s done, you can literally squeeze each soft, sweet clove out easily and the flavor is delightful. Any time I roast meat, I add a top sliced head to my roasting pan. You can spread the soft cloves into toasted bread or to eat with bites of the roasted meat. Game changer. So sweet & yummy!
This is exactly how I make garlic bread and I always get compliments. I just squeeze out the roasted garlic and spread it on the bread and it spreads like butter. Nothing compares to the taste of roasted garlic.
The garlic skin a full of flavour. in fact Thai people say that’s where most of the flavour is. You should try it. Love watching your videos, looking forward to the garden season
That top you're wearing looks so cosy. I really like it ❤
My grandmother didn't even write her recipies down, she did everything by eye, I have struggled to make pastry good enough for my mother to compare with my Nanny's, lol. After many years I have it down! None of them watched her or followed in her baking footsteps, I prefer baking to cooking so I'm the family baker now.
BECKY: WHEN WORKING WITH THE WHEAT FLOUR, It might help to use a tbs. Of vital wheat gluten as well as reduce the wheat flour by 1 cup and add 1 cup ap flour. The wheat dough will be very dense otherwise.❤️
I always freeze 2 cups of pumpkin flat too. My mom wouldn't freeze it flat and it took for freaking ever! I like to label which kid's jack-o'-lantern the puree is from as well. The kids LOVE knowing whose pumpkin is going into what recipe
Thats really cute. I think even my 12 year old son would still appreciate knowing if we were using his pumpkin! Thanks for the idea
Awesome idea
That is so cute!
I just had a revelation watching you : you are the Bob Ross of the kitchen ! There are no problems with you, only good and soothing food and beautiful products. Cheers from France
Great analogy
Becky when you make the pumpkin roll again try using the whisk attachment you will get more air incorporated. A Genoise sponge has melted butter in it. You are making a whisked fat less sponge. Looks delish what you have made, you have so much energy. Xx
Also, when you flour the oiled parchment, you just need a light dusting. You can sprinkle it in, shake the pan around to evenly distribute the flour on the paper, and shake the excess flour out of the pan. Too much flour can affect the texture and taste. You've given me courage to try a roll.
We often do rolls in Sweden. The trick is not to have a to thick cake as you did then it is easier to roll it up and also let it cool a bite before you roll it up
My husband and I make 16 pumpkin rolls for Christmas for our families 😂it’s crazy at my house with powder sugar everywhere!!!
I just love your channel and how well you teach things you do!!!!
I never wanted to peel garlic so bad in my life, so I could partake in your cooking. Lol!
lol me 2
Me too!!
Becky you could do a meet and greet. We could all do somethings that's a pain or time consuming to help you out at home. Then make some of your recipes and share the fruits of our labor!! Anything to meet you and taste your food!!!
Me too!
Every time I see your videos lately I can’t believe how beautiful you ‘re looking. Your smiles are contagious.
a little trick from a pastry chef instead of crinkling your parchment paper you can use your cooking spray to "stick" the paper to the tray. That's what we do in the industry and that way you get a nice and smooth bottom!
Tarragon goes great with chicken. I grow it for one recipe - Chicken Kiev. I love that stuff so much.
Best time of my day! In bed kids are asleep. Momma loves learning from Becky!
Hi! I usually seperate the garlic bits and submerge it in water and leave it in the fridge overnight. The paper cones out so much more easily without leaving the heavy smell on your hands
I have an oversized muffin tin. It holds about a cup in each cup. I freeze leftover rice, apple sauce, etc. in it. When the content is frozen solid, I empty them all into a single bag. This allows me to save money by buying a huge jar of apple sauce but not waste it while also minimizing plastic bag usage.
I do too! Never thought to freeze things in it. Great idea! Susan. Becky’s mom.
My mom and I always trimmed all the edges of our cake rolls just enough to take the crust off before rolling them up. We didn't have parchment paper so we must have used waxed paper. The edges were our treat. Two other flavors our family loved were lemon with lemon curd filling and vanilla with red currant jelly filling. 😊 Now I have to go bake something.
The flavour of tarragon with chicken is amazing, do try growing and drying it, you won't regret it. I love your enthusiasm.
Add a little sherry, too. Yum.
Hi I found your channel before Thanksgiving and I have totally enjoyed you and you and your mom cooking together! I am surprise you do not have your own cooking show on the food network or cooking channel you are a natural and I am totally ingrossed in watching your channel. I am a new subscriber as of today. I am Sherry from Maryland and look forward to what you will do next. Merry Christmas to you and your family.💓
Becky you’re glowing! And a superhero with everything you have going on 👏🏼
Becky I would like to just share my appreciation for putting out your videos every second day (and long ones too) I watch them during my workout and it makes time go so fast and I'm learning new things in the process! I often watch as soon as it comes out and then I'm bummed because then I have to wait for the next one, you and Kim from the wads are my favorite creators, your such an amazing person ☺️
My top 2 you-tubers too!!!❤Becky & Kim! ❤
Becky you are amazing & such a joy to watch, entertaining, informational, funny, motivating, and I feel like we are BESTIES! Thank you! ❤
You can still buy your lid opener. It’s on Amazon as Cookwise Mason Jar Opener. I recently found it and love it too! Thank you so much for continuing to make great videos! I love watching what you create and I often say “I wonder what my girl Becky is doing today”. LOL. ❤. You have given me many ideas for my own home.
Although not the original it works great
Becky, you are the sweetest 🥰🥰 I truly feel like we are friends.🙋♀️🙋♀️ I am a grandma and great grandma and I am learning tons from you. I have told you before that you have revived my interest in gardening and preserving 🍅🥒🥦🍒🌶🌽🥕🍎🍐🧀🥩🍗🥓🍔
You are brave and ambitious!! I admire your enthusiasm for cooking… especially new recipes!!!
You put out a great looking spread of food!!
Wish I was there to enjoy with all of you!
Btw, sourdough bread is much better for your digestive system than commercial yeast which is not good for you. Einkorn flour is the best as it is an ancient wheat without all the unhealthy
chemicals. You can avoid constant feeding of sourdough by keeping a small amount stir flour well with water then top with flour and do not stir in the sourdough start - it will feed off of dry flour for as long time depending on how much dry flour you put onto of the mixed wet flour.
I have been making Pumpkin Rolls for the last 15 years. So instead of using a towel now I just use Parchment Paper and it also helps to protect it when I wrap it in tin foil and stick it in the freezer.
What a great idea! Thanks.
@@judithniles4229 Your Welcome. Happy Baking
I've seen Frugal Fit Mom use Vital Wheat Gluten in recipes where the flour doesn't have as much gluten (like when using freshly ground wheat berries). Maybe try the Emmer flour bread again with some of that?
I love fall recipes but nothing beats Christmas 🤣 ❤
My husband & I also enjoy watching the British bake show, only problem is then all we want to do is snack on yummy treats 😂
I'm always impressed with how you can cook with long sleeves on! Kind of like how some people can cook with their hair down. I need short sleeves and a ponytail or I drive myself crazy 😅
Same. If I have long sleeves they end up all wet.
Tarragon is bloody delicious! One of my fave herbs and fab with chicken
Tarragon tastes like licorice but mild like fennel. It's delicious and goes great with chicken. You should definitely try it
Tarragon vinegar is awesome. Makes great salad dressings and I love it in roast pork.
Oh I'm glad you told us about tarragon. I don't like licorice nor fennel. So now I know to steer clear of it.
@@barbaraanderson2060 it's very mild not strong at all. I say try it. If you don't like it then you know but you never know it may surprise you. You barely taste it when mixed with other flavours
@@barbaraanderson2060 i was thinking the same!
I adore tarragon, and grow it (it's an easy perennial) but I now have a kitten so I'll probably have to put it under a net as it's really poisonous to cats and mine tries to eat EVERYTHING.
Whenever I would go home to visit my mom, I would ask her to make me a jelly roll with raspberry jam or strawberry. It was my all time favorite desert my mom would make❤️❤️
Every time I see someone with German Butterball potatoes, I get so excited and expound in how great they are. They are by far my favorite potato. Honestly, I try to stay away from carbs, but those... Ugh, I just can't. They're so good
wait, they‘re supposed to be german? I‘ve never heard of that variety before. potatoes usually have female names here. (e.g. annabelle, marabel, christa, gunda)
@@dillspitzen They're actually from Idaho, but apparently descended from some heirloom European varieties. No idea which ones, though.
@@inelouw aah, okay. At least it‘s not as confusing as the „German“ in „German Chocolate Cake“, which doesn‘t have anything to do with the country.
I never heard of them or saw them ??? Where do you find them ??
That’s the only kind of potatoes we grow!
When saving items like the pumpkin, I save it in sandwich ziplock lunch bags. Then I save the multiple individual bags in one larger freezer ziplock. My freezer ziplocks are then reuseable and the individual ingredients are recipe size.
I’m so glad you shared this info for Becky’s UA-cam friends…it is indeed a very thrifty food storage idea. I do it with big batch browned ground meats and portions of chopped Vidalia onion I prep ahead of time to last through summer. Great minds think alike.
You are such a great motivator. I love your energy!!
When we make the rolls like that, we roll them in saran wrap (alone) so it gets a rounder shape. Excited for the different types of bread, love your videos!! =)
That window!!!❤😂
Oooh, I’m so excited for Josh’s Grammy’s pumpkin roll! My late grandmother used to make it every year, and I’m looking forward to carrying on the tradition. Your content is absolutely fabulous, and your positivity is infectious! Thanks for all you do! 🤗
Polenta, gnocchi and bagna cauda
I make the roll cake for New Year's a lot and turn it into a Log cake and I love using the roll cake with ice cream.
In my opinion, probably only, but you should not use terry dishtowels but the non-terry, old-fashion version dish towels to wrap the cake roll in so you don't run the risk of fibers sticking onto your cake.
I have made dozens of pumpkin rolls in my lifetime so therefore I have special towels that are just used for pumpkin roll making. But I am sure yours will be fine.
Before serving, if you slice a tiny bit off the end of the roll, it showcases the roll better.💕I may have to try this roll this year!😻
Different flours absorb water differently. I typically do it by feel because of that. The different flours don't just have different gluten and protein amounts, but they also have different forms of gluten
Yes, also try about 1/3 to 1/2 AP flour ratio to whole wheat flour for gluten
Use one of those thin cotton vintage type
Dish towels.
Hey Becky I’ve been making pumpkin rolls for a long time. I will give you a great tip, keep a special towel just for rolling the cake up as once I used a towel that was washed with a detergent that had a pretty good smell of detergent lingering in it. Well what happened is my cake tasted funny from that detergent I had to throw it out. Now I just keep a special towel for that cake in a ziplock bag and to wash it I just rinse it throughly and line dry it. They are so delicious and I really enjoy your channel! ❤
Made Grandma Ruth Pumpkin Roll this weekend. So Grandma Ruth! So good. But did only use 6oz cream cheese like the video.
So glad to hear your doing the garlic peeling party!🎉. Great idea and lots of fun to spend time together with friends and family! I love making 40 clove chicken< it’s sooo good! I got it from Ina Gartens cookbook years ago but maybe she did a riff off of one of Julia’s, either way it’s yummy and your guests will love it!
We had the best time! Susan, Becky’s mom.
Your channel is so uplifting and inspirational. Thank you! But please don't partially cook chicken and then refrigerate it overnight. It puts the chicken at the temp range of 40-140F for a prolonged period and that is the perfect temp for bacteria to grow. It might not happen, but it also might and its just not worth the risk. Keep up your wonderful channel and great attitude, its contagious!
Becky, all this food that you have made looks so Delicious 😋 I think that all of your viewers would love to sit at your table for this amazing meal.
A teaspoon of lemon juice in the icing along with vanilla is awesome! That's how I always make cream cheese frosting.
If you put a handful of garlic cloves in a large mason jar and shake it hard with the lid on they come right out of the peels pretty quickly and your hands don't get sticky at all.
You do a great service to all of us. Bravo 👍🏻
Hey Becky, you mentioned making broth (bone broth)….if you can find packaged organic chicken drumsticks they make FABULOUS bone broth with SO much gelatin in it! Less expensive than whole organic chickens and you can easily slide that usable meat off to use in another recipe then just keep cooking those bones over and over in your slow cooker. And , of course, just a tiny bit of cider vinegar in the cooking water to draw out the minerals in those bones. After cooking them several times, the bones will almost be as soft as chalk and at that point puree them, with a bit of liquid, in your Vitamix, pour the smooth liquid in ice trays, and freeze them as treats for your doggies (or add the melted cubes to their dry food). Carry on my friend! 😄
Hello 👋 it's a pleasure meeting you here ☺️
How are you doing?
you FEED MY SOUL- thank you for adding recipes to my list (I am keto and except for the bread I can make all of todays yummys ) glenda
I got that recipe fro Ina Garden,so delicious.
You are so beautiful! Always fun to be in your kitchen. One year, I pre peeled a ton of garlic for my sister; she said it was the best gift she ever received!
You should freeze dry the pumpkin and powder it.... so easy to store and use in powdered form. Weighing the flour for your recipe will give you a better result because different flours have different moisture content
My thought is it would be great in coffee with cream and pumpkin spice, freeze dried. Susan, Becky’s mom.
Becky, I made those wonderful tortillas you showed the other day...they are SO GOOD!!! They freeze beautifully!
Becky, Take the left over frosting and put in each end. It makes the pumpkin roll look finished. You can also then put a few nuts on the end and it makes it look beautiful. Love your channel
Hi Sharon how are you doing?
Yes, you must grow tarragon!!! I love this herb especially on my turkey for Thanksgiving.
No, a genoise sponge has butter in it. It is much more difficult to make and usual has a jelly filling with buttercream frosting.
I love butternut squash and purchased some ravioli, but hadn't made them yet because my husband and teenagers all pulled faces everytime I mentioned it. My husband graciously eats anything and we make the kids do the same (albeit with less grace), but squash is the one vegetable that causes a ruckus, so I should have known better. Your video from the conference fortuitously uploaded and inspiration struck. I waited a few days for them to forget I had ever mentioned the nefarious "s" word (it may actually have even just been one day...they're like goldfish) and simply wrote "ravioli" on the following week's dinner menu. I found a butternut squash ravioli with brown butter and sage recipe online and made it... Guess what they gobbled up and keep asking for?!!!! The child in me wanted to stick out my tongue and say "I told you so", but the mom and wife in me knew to keep that particular win to myself and not make a production out of it. Also, I made roasted asparagus on the side and boy was it good with some of that sauce 🤤
🤣
I love watching you in your kitchen and the way you invite us I your kitchen, garden and the way you have your pantry sorted wish you would have been there when I was your age I came to australia the end of 1959 and have stayed in this country. We have a good live but I love watching you. You smile and I smile back to you thanks young lady you are a breeze of sunshine.
Tarragon is a unique anise flavor. Be warned, if you decide to grow it, the plants go crazy and get huge. One plant will give you enough for you and everyone you know plus maybe even a French restaurant 😉❤
I like the look of the kitchen in the background. It looks dark outside, but you look surrounded by nice bright background. ❤❤❤❤Love your kitchen❤
its so refreshing to see someone your age doing all these things. where i am younger people doesnt even know how to make much of anything. you are awesome.
Genoise sponge does have butter in it. Though it does begin with beating the eggs and sugar,over hot water, it can also be rolled and filled
Love watching you and all you do for others. I have been so inspired to do more for my family and friends too.
Yep! Becky definately helped me feel the "maybe I CAN do this" feels, and its been so great!!
I remember my great aunt having a pumpkin roll assembly line every year. She would make tons of these and freeze them. We would have them at all the holiday parties and she would give them to everyone she knew as gifts.
Hi, you must try Tarragon. I think it’s the most underrated, underused herb. It has a wonderful licorice sort of flavor and pairs so well with chicken or fish. Give it a try even if it’s dried. You can find on line spice shops that have it and other hard to find herbs.
When I freeze things that are soft and texture, I always freeze them flat. Then once they're frozen I line them up vertically. That way I can see everything I have and it takes up a lot less space in my freezer.
Becky, I found out that the plastic Rubbermaid covers for your large Pyrex baking pans can be found on Amazon. I believe they ran two for 11 or $12 so I hope that that helps you.
A friend used to grow pumpkins to make her pumpkin rolls. They freeze beautifully. She made so many she started a little cottage industry and sold them for the holidays.
Can confirm: pumpkin rolls freeze PERFECTLY. When you thaw it, it literally tastes the same as a fresh one. I always make like 7 at one time so I can give some as gifts and freeze some for throughout the year.
Hi Becky! No need to ‘waste the quart bag’. Simply wash the bags when they are emptied. I reuse/recycle mine like this until they are no longer usable. 😊
Same, I despise plastic waste. And if I can wash Tupperware clean enough to reuse, I can wash a plastic bag clean enough too.
One reason, among many, that I love your channel so much is that you are what I call my States neighbor. (I live in Longview Washington). And since our days weather is practically identical I totally relate to your seasonal vlogs! I certainly do enjoy everything that you post for us!
I commented before on the peeling garlic. If you soak it in a luke warm water for a few minutes, way easier to peel and no stickiness.
Hello 👋 it's a pleasure meeting you here ☺️
How are you doing?
Pumpkin rolls are my boyfriends favorite fall treat! We usually sprinkle pecans or walnuts over the batter once it's been added to the baking sheet.
I’ve always been intimidated by pumpkin rolls but feel like after watching you that I think I will try it. You are so inspiring.