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In sudan speinkles are not cheap, donna try this for my little ones, thank you, may Allah guide you to the right way

I've got the 'normal' ones in blue for years & I love them. Hope, you will be as happy as I am :)

What are they for? Very pretty colours

Beautiful! 🎃

Pumpkin Spice Latte Ingredients you’ll need: 1-2 tablespoons pumpkin syrup (adjust to taste) 1-2 shots of espresso (or ½ cup strong coffee) 1 cup plant based milk (I love using soy milk but any non-dairy milk works) Ice (enough to fill your glass) Vegan Whipped cream (optional, for topping) Pumpkin pie spice (for garnish) Instructions: Prepare the espresso: Brew 1-2 shots of espresso, depending on your preferred strength, and set aside to cool slightly. Add pumpkin syrup: In a glass, mix 1-2 tablespoons of pumpkin syrup with the espresso, adjusting the amount of syrup to your sweetness preference. Fill the glass with ice, then pour in 1 cup of your favorite plant-based milk. Stir everything together until well combined. Top with a swirl of whipped cream if desired. Sprinkle pumpkin pie spice over the whipped cream or directly onto the latte. Enjoy your delicious iced pumpkin spice latte!

I am the friend that needs this 😍😋

I couldn't even watch the making of it.

Can I have the recipe? They look AMAZING! :)

Ohhh in Haiti we make our meat patties from puff pastry! You don't have to do this, but I like to gently partition the dough before I bake it. Just push my flat index finger in lines. This way, the middle ones still get a bit of a seal without losing the ease ❤

Damn why must we go to the website

Thank you sooo much❤

It’s more expensive to buy all the ingredients that it is to buy a little bottle of sprinkles

Just in time :)

Homemade Pumpkin Spice Syrup 🍂 Ingredients you’ll need: ⅓ cup pumpkin puree 2 teaspoons pumpkin pie spice 1 cup brown sugar (or ½ and ½ your fave granulated sugars - granulated meaning it's a crystal not a liquid) Pinch sea salt 1 cup water ½ teaspoon vanilla extract Instructions: In a pot over medium heat, add the pumpkin puree, pumpkin pie spice, brown sugar, sea salt and the water. Stir to combine. Bring to a boil and immediately remove from heat. Stir in the vanilla extract and add to your jar of choice to store. This should last at least 2-3 weeks in the refrigerator. Add to your pumpkin spice latte and enjoy! You can also enjoy it anywhere you would add pumpkin spice syrup. Makes over 1 cup (feel free to half this recipe). Perfect for adding warm, spiced flavour to anything you can dream up. It’s quick, easy, and brings all the autumn feels to your favorite treats. Who's ready to make a batch? 🍂🍁 Don’t forget to check out my blog jessicainthekitchen.com for more delicious fall-inspired vegan goodies!

Good morning, looks delicious

Ingredients you’ll need: ¾ cup (150 g) brown, green, or French green lentils Kosher salt and freshly ground black pepper 1 cup (190 g) uncooked or 3 cups (425 g) cooked long-grain white rice 1 teaspoon black or brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 3 tablespoons neutral-flavored high-heat oil of choice 1 medium shallot, very thinly sliced into rounds (⅛-inch/0.3 cm slices) 4 garlic cloves, thinly sliced 1½-inch (3.75 cm) piece fresh ginger, peeled and sliced into matchsticks 1 small serrano pepper, thinly sliced into rounds (remove membranes and seeds for mild heat) ½ teaspoon ground turmeric Flaky sea salt Yogurt Sauce ½ cup (115 g) good-quality unsweetened coconut yogurt (see page 61 for recommended brands) 2 to 3 teaspoons freshly squeezed lemon juice ¼ teaspoon organic cane sugar ½ teaspoon ground cumin Kosher salt and freshly ground black pepper For Finishing ¾ cup (12 g) fresh cilantro leaves and tender stems, chopped 1 tablespoon freshly squeezed lemon juice Instructions: 1. Bring a medium saucepan of water to a boil. Add the lentils and 2 teaspoons kosher salt. Reduce the heat and simmer until the lentils are al dente (tender but with a bite), 10 to 12 minutes (17 to 20 minutes for French green lentils); they should not be soft. Drain and shake to get rid of excess water. 2. Transfer the lentils to a large dish towel to dry. I like to gently run my hands through the lentils so they dry more quickly. 3. Meanwhile, cook the rice using your preferred method, or get out your leftover cooked rice. 4. Lightly crush the mustard, cumin, and coriander seeds in a mortar with a pestle or add to a spice grinder and pulse just once or twice. For alternative methods, see page 74. 5. Place a fine-mesh strainer over a small or medium bowl and line a large plate with paper towels. Heat the oil in a medium or large skillet over medium heat. Once shimmering, add the shallots along with a pinch of salt. Cook, stirring occasionally and separating the shallot slices, until the edges are just turning golden, 3 to 4 minutes. Add the crushed spices, the garlic, ginger, serrano, and turmeric and cook, stirring frequently, until the garlic is golden and very aromatic, 2 to 3 minutes. Remove from the heat and pour the mixture into the strainer; you'll use the oil that drains into the bowl to broil the lentils. Transfer the aromatics to the towel-lined plate and sprinkle with a pinch or two of flaky salt. 6. While the lentils dry, make the yogurt sauce. (This can also be made 1 to 2 days in advance.) In a small or medium bowl, mix together the yogurt, lemon juice, sugar, and cumin. Season to taste with kosher salt and black pepper. 7. Arrange a rack on the second shelf below the broiler. Preheat the broiler on high for about 5 minutes. Transfer the lentils to a rimmed sheet pan, toss with the reserved oil from step 5, sprinkle with a pinch or two of kosher salt and black pepper, and shake the pan back and forth to spread the lentils out into an even layer, using your hands to smooth out any clumps. 8. Broil the lentils for 4 minutes. Toss with a spatula or shake the pan back and forth to evenly redistribute them. Broil for 2 minutes and shake the pan again. If they're nicely crispy, they're done. If they're starting to crisp up, broil for 1 minute, then check and broil in 1-minute increments as needed. If they haven't started to crisp up yet, broil for 2 minutes, then check. 9. Transfer the crispy lentils to a serving bowl and toss with the reserved fried aromatics, cilantro, and lemon juice. Season to taste with flaky salt. Serve the lentils on top of rice and drizzle yogurt sauce on top. #lentils #plantbaseddinner #vegandinner #fallrecipes #veganfood #mealprep

Uuuuggghhh too big heh

Why does gen z think gilmore girls is only for fall? So odd

we have the best healthiest diet in the whole world

This is super cool but I don't have the patience for this lmao

i’m buying sprinkles, thank you.

As a person that can't eat store bought sprinkles, this is really helpful ❤

So pretty! Thank you for teaching us

Looks awesome and so easy!!

I really am Autumn. Autumn Rose to be exact ❤😂

👍👍👍👍👍

(Recipe below) You're in for a real treat with these pumpkin poptarts! These are a delightful blend of warm spices and sweet pumpkin filling, wrapped in a flaky, golden crust. Perfectly spiced and drizzled with icing, they make for a cozy and flavorful dessert treat! Ingredients: Filling: - 1 ¼ cups pumpkin puree - 1 cup brown sugar - 1 teaspoon pumpkin spice - 1 teaspoon vanilla extract - 2 tablespoons cornstarch Pop-tart: - 2 sheets puff pastry (about 9 ½ x 11 ¾ inches each) PS I used gluten free puff pastry sheets from sweet Loren's if you're gluten free! Vegan egg wash - 3 tablespoons vegan milk (44 mL), preferably one with a high protein content - 1 teaspoon maple/agave syrup (6.75 g) - 1 teaspoon regular/dijon mustard (5 g) Frosting: - 1 cup powdered sugar - 2 tablespoons plant-based milk - ¼ teaspoon pumpkin pie spice - pinch of salt and vanilla extract Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a medium bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, and cornstarch until fully combined. Set aside. 3. Roll out the puff pastry sheets. Mine were 9 ½ x 11 ¾ inches, slightly larger is fine. 4. Place one sheet of puff pastry on a lined baking sheet. 5. Spread the pumpkin filling evenly across the puff pastry, leaving a small border around the edges. 6. In a small bowl, whisk together the vegan milk, maple syrup, and mustard to create the vegan egg wash. 7. Brush the egg wash around the border. 8. Place the second puff pastry sheet on top, covering the filling. 9. Use a fork to crimp the edges all the way around to seal the pop-tart. 10. Poke small holes across the top of the puff pastry with a fork to allow steam to escape. 10. Brush the entire top of the pop-tart with the rest of the vegan egg wash. 11. Bake in the oven for 15-20 minutes, or until golden brown and puffed up. 12. Let the giant pop-tart cool slightly after baking. For the Frosting: 1. In a small bowl, whisk together the powdered sugar, vegan milk, pumpkin pie spice, and salt and vanilla. 2. Once the pop-tart has cooled slightly (at least 15 minutes, spread the frosting over the top. 3. After the frosting has set and the poptart has cooled fully, cut the giant pop-tart into 8 pieces. I cut once down the length in the middle, then 3 times across the width for 8 total pop-tarts. Enjoy your giant Pumpkin Pop-tart! Freezing the pumpkin pop tarts - freeze them all on a baking sheet separated for one hour so they flash freeze. Then you can store them in a freezer bag on top of each other! I would recommend thawing them to room temp then in your oven or air fryer at 170F for 5-10 minutes to heat through. That way the icing won't crisp up weirdly and it'll be just like freshly baked ☺️. I recommend letting them cool fully or as close to fully before cutting for the cleanest cuts and so the setting sets. I let mine cool for 2 hours BUT if you really want some right now (I don't blame you!) let it cool at least 30 minutes just know it may not be that perfect set filling! ☺️ Enjoy! Check out even more fall and pumpkin recipes on my blog jessicainthekitchen.com !! 🎃🍂🍁

Water or milk? She used milk in the video but the recipe calls for water?..

It only takes 10 minutes to run to the store….

There’s no scenario in which I would ever have the time to do this and even if I did I’m using the time more wisely 😂😭

Omg y’all I JUST tried this and BABY!!! When I tell ya it’s beautiful ray of spices and curry goodness LORDT! ❤😂

It’s cool but honestly when you can buy them all ready made for cheap I would never even try it.

No thank you.. I'm not gonna spend 30$ on the stuff I need... I'll stick with buying 4 dollar sprinkles

Did y’all know powdered sugar is just regular sugar blended/ground up. If you want to make a large quantity add 1 T corn starch for every cup of sugar used

I am an Autumn also ❤

I'm Autumn And Winter ❤❤❤❤. Thank You For The Recipes, I Definitely Want To Try The Cake And Soup Recipes.

I’m definitely an autumn! 🍁🍁 Looking forward to the warm, cozy, comforting season. Thank you for these recipes! 🙏🏻

I don't think I've ever bought sprinkles

It's finally September: here are some fall recipes to get you started with the season! Recipes featured: Pumpkin Sheet Cake - recipe on my site jessicainthekitchen.com/vegan-pumpkin-sheet-cake/ Butternut Squash Mac and Cheese - recipe on my site jessicainthekitchen.com/vegan-butternut-squash-mac-cheese Mushroom Wild Rice Soup - recipe on my site for slow cooker jessicainthekitchen.com/slow-cooker-mushroom-wild-rice-soup/ and regular jessicainthekitchen.com/mushroom-wild-rice-soup-vegan-creamy-and-one-pot/ Miso Soup (check out my last video for the recipe): instagram.com/reel/C_VzJsHx5Ak/?igsh=MW13YXN0emIxOWNzMA== Pumpkin Spice Latte made with Homemade pumpkin spice syrup (coming soon!) Pumpkin Poptarts (coming soon!) You can use the search bar on my site for all of these or Google any of the recipe names with "Jessica in the Kitchen" right after and they will pop up! #movienight #cozydecor #falldecor #autumndecor #cozyvibes #cozyaesthetic #pumpkindecor #pumpkinseason #bermonths

This is so doh I can't believe it. Great!

Lol never buy sprinkles again....yeh I'm gonna just stick to buying sprinkles. Cute vid tho 👍🏽

There's no such thing as "dye-free" food coloring in those colors. It may be a naturally sourced dye, but it's still dye. It's like "chemical-free". Water is a chemical, y'all. 😂

What if I don’t have a blender? Just curious, mine got lost in my move ;-;

Of course .....few hours of work and ta daaaaaa: you have 17 sprinkles.

It would be good to find a way to reduce the amount of plastic bags that go into the trash when doing this

Lol that’s too much work but thank you

❤❤❤❤❤❤❤

girl i have two toddlers, a teenager and no time for that