#fragrantdelights

This recipe for Slow Cooker Pumpkin Butter makes a delicious spread that is great for fall mornings. The slow cooking process brings out the flavors so well, making a rich and fragrant pumpkin butter.

Ingredients: 4 cups pumpkin puree. 1 cup brown sugar. 1/2 cup apple juice. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger.

Instructions: In a slow cooker, combine all ingredients. Stir well to combine. Cover and cook on low for 6-8 hours, stirring occasionally. Once thickened, let cool slightly. Transfer to jars and refrigerate. Serve on toast, pancakes, or use as a filling for pastries.

Prep Time: 10 minutes

Cook Time: 360 minutes

These elegant and fragrant Violet Madeleines will delight your senses. These delicate cookies, infused with violet extract, have a subtle floral flavor that's ideal for a sophisticated tea time or any special occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 2 eggs. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 teaspoon violet extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Purple food coloring optional. Powdered sugar, for dusting.

Instructions: Preheat the oven to 350F 175C and grease a madeleine pan. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar until pale and fluffy. Add the melted butter, vanilla extract, and violet extract to the egg mixture. Mix well. Gradually fold in the dry flour mixture until just combined. If desired, add a few drops of purple food coloring and mix until the batter reaches the desired shade. Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Bake in the preheated oven for about 10-12 minutes or until the madeleines are lightly golden around the edges and spring back when touched. Remove from the oven and let the madeleines cool in the pan for a few minutes. Gently tap the pan to release the madeleines, then transfer them to a wire rack to cool completely. Dust the cooled madeleines with powdered sugar before serving. Enjoy these delicate and floral Violet Madeleines as a delightful treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicate and fragrant, these Pear and Elderflower Macarons are a delightful treat with a fruity and floral twist. Perfect for special occasions or as a unique dessert!

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged for 24-48 hours. 40g granulated sugar. 1/2 tsp pear extract. 1/2 tsp elderflower extract. A few drops of green food coloring optional. Pear and elderflower jam for filling.

Instructions: Sift almond flour and powdered sugar together in a bowl. Set aside. In a separate bowl, beat the aged egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form. Gently fold the almond flour mixture into the egg white mixture until well combined. If desired, add a few drops of green food coloring and the pear and elderflower extracts, and fold until you achieve the desired color and flavor. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Let them sit at room temperature for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they have a firm shell and have risen slightly with 'feet' at the bottom. Remove from the oven and let them cool completely on the baking sheet. Once cooled, spread a small amount of pear and elderflower jam on one macaron shell and sandwich with another. Store the macarons in an airtight container in the refrigerator for a day to mature and develop flavor. Enjoy!

Prep Time: 60 minutes

Cook Time: 18 minutes

This Thai-inspired pork stew is rich, flavorful, and keto-friendly. The combination of coconut milk, Thai 5-spice powder, and aromatic seasonings creates a deliciously satisfying dish.

Ingredients: 1 lb pork shoulder, diced. 2 tbsp coconut oil. 1 onion, sliced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 can 14 oz coconut milk. 2 tbsp Thai 5-spice powder. 2 tbsp fish sauce. 1 tbsp soy sauce or tamari. 1 tbsp erythritol or preferred keto-friendly sweetener. Salt and pepper to taste. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Set coconut oil on medium heat in a large pot or Dutch oven. Add the pork shoulder dices and brown them all over. Take them out of the pot and set them aside. Put minced garlic and sliced onion in the same pot. Saut until the meat is soft. Slice the red bell pepper and keep cooking until the pepper is just barely soft. Put the pork back in the pot after it has been browned. Fish sauce, soy sauce, erythritol, coconut milk, and Thai five-spice powder should all be mixed in. Add pepper and salt to taste. Once the stew starts to simmer, lower the heat, cover, and let it cook for about an hour, stirring every now and then, until the pork is soft. Add fresh cilantro and lime wedges on top and serve hot.

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