Baked Brie | COOK WITH US
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Cook with us – recipe will be in our holiday cookbook coming in October Follow Kim Howerton: https://www.kimhowerton.com …
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I like the combination of cooking and Q&A
BEST BOOK for infants is the OWNERS MANUAL if you didn't get one at birth then use your god given insights that you alread
own ❤❤
I make cold brew tea with green tea bags.
Yes 100%
I got distracted whilst cooking this and put at least a teaspoon of cayenne when I thought I was putting smoked paprika in 😱 I’ve added brown sweetener and the vinegar plus more garlic and paprika but my husband is gonna freak out when dinner is served. I’d usually ad 1/8th to 1/4 Tsp.
Have to say, I LOVE your text list! YouTube notifications don't always come thru in time, so your texts help me not to miss important stuff!!!
Mango chili is my fav
Yes!😍Do more cook with/us videos✔ I love it💞
Where can we find just the recipe for the bacon jam?
Do you have info for those post menopause? I've done I.F. & Carnivore for 2 months…. Frustrating!!!
This brie would be good on beef tartare
Kim, you never asked for my personal opinion but here goes anyway: fuschia aka “hot pink” is a great colour on you! 👍🏽💓💓💓
Do u know about the LILA LABOR GOWN. PLEASE CHECK IT OUT THE CREATOR IS JUST LIKE U
Can’t wait to get the cookbook to add to my collection! Yes, I want more Cook with Me’s, with maybe other guests each time?
When I was eating a American Standard Diet I used to make baked Brie ( called Btie en Croute) every New Years Eve. Loved it. I am going to make this this year to stay legal. Looks so good.
Nili’s new bread with the frozen butter is fabulous. I prep the dry ingredients and wet ingredients the night b4 and then the next day I make my bread or rolls. Works for me.
I made the bacon jam and put it on a burger. It was so good. Thanks for sharing. Loving forward to the cookbook. I got the e-book from Kim's website for last holiday just for the cornbread.
KIM NEEDS SOMETHING SHE IS FAT SO IF SHE IS A HEALTH COACH SHE SHOULD BE AT LEAST FIT BUT SHE IS NOT FIT SHE IS FAT SO IT IS KINDA DISGUSTING TO WATCH YOU TWO
Love the Cook with Me! ❤
Do you put heavy cream in your scrambled eggs to make them creamy. Would that still be carnivore?
I love a woman that will EAT a big fat ribeye without shame!
Is it ok for a woman to eat below 1200 calories on the carnivore diet?
Nissan, you look great n that make up
There’s a book called the Nourishing Traditions Guide to Baby and Child Care. There’s one section on food. They’re not carnivore, but ancestral and heavily meat based. Some of the rest of the stuff in the book some might call hooey lol. But the nutrition part is great!
Love your cook with me videos.
I’m definitely trying this! Neisha, I loved your presentation at the summit. It felt like you were talking to me personally. Everything hit home. I’m going to try my best to make it in person to the summit next year! Much love. ❤
Looks great! Can’t wait for the cookbook!
LMNT is also on Thrive Market
Absolutely love this “Cook with me”!
Goat brie is very good, too. St. Angels (a triple cream, not a brie) is, also, good in this application.
Warm Brie makes a great steak sauce, especially goat Brie because it’s so tangy.
Hi from Katy Texas❤
Wow, that was next level delicious. I also didn't use sweetener in mine. Who needs sugary carbs when we can have baked brie w bacon jam. Gourmet keto is sinfully good.
How to pre-order your cookbook?
Made Nilis bread you were talking about on live its a game changer much much better than the original version thanks for recommending it! And i plan to make the brie soon to
How much of the spices did you put in in?
My roomie LOVES LMNT – I cannot drink LMNT!!!! It give me HORRIBLE diarrhea!!! I don't know why that is because when I stick with Keto Chow's electrolytes, daily mineral drops and the magnesium, I'm WONDERFUL!!!!! Granted I DO use a 'little' sweetened water flavor enhancer to that mix so it is palatable for me to drink, it's ALL I drink all days long!!! I split up the dosage, of course! BUT, the LMNT – send me off the the porcelain throne EVERY time!!! Yes, they DO use different types of magnesium. I know THAT is the culprit for my extremely sensitive system!!! I WISH I COULD drink LMNT because we have by accidental auto-ship enough LMNT to last 2 YEARS!!!! I WISH I COULD drink the LMNT!!!!! Bummer for me!!!! Good for him!!! He has ZERO issues, lucky devil!!! Lolol!!!!!
And I WILL take advantage of the pre-order for your holiday book exactly like I did the the Know Your Labs book!!!! Thank you DEARLY for writing those books which is NO easy TASK!!! It is VERYYYYY appreciated!!!!! Thank YOU BOTH for taking the time to write this up and do ALL the WORK needed to turn it into a saleable book!!!!! Another book to treasure for YEARS!!! And I prefer the physical BOOK rather than any ebook! I want the book IN my hands to be able to share better with other people!!! Yes, when something is in plain sight, it's SEEN!!! If it were on my Kindle or in my phone, the book would NEVER have the same effect! No one would see it! Visibility is EVERYTHING!!!!!
Wonderful video here I thoroughly enjoyed as well!!! Thank you for the effort that goes into a video, as well!!! You two ROCK!!! You always have over the years!!!! XOXOXO
Very enjoyable video and great recipe. I am widowed and alone most of the time, so this kind of video is fun and it feels like I am with you.
I love you and Kim together. Love cook with me lives. I miss your recipe and cooking videos so much.
Hey there – I have tried to text you with the number displayed and nothing happens – I really would love to have a cookbook!
Just booked a cabin in Gatlinburg for a Tennessee Thanksgiving. This is the first recipe on my menu plan. Can't wait for TN and to try this recipe.
yes looks great from uk
If you have a life you don’t have time to clean the house! My motto is: the cleaning will still be here when I’m gone
Don't think fathead dough would work too well with the brie. Traditionally, the pastry is usually puff pastry/Phyllo dough. Very fatty, but not melty, like the fathead.
I have a Camembert baker that I use to cook my Camembert or even the small Brie that you are using
Stuffing/sage here in PA. Some in the bird and extra out.we chop up innerds in it too.
I grew up in the New Orleans area. We didn't do cornbread dressing we did just dressing which did not have cornbread in it, and oyster dressing. Sometimes we would have egg dressing. But it was never stuffing.