Sentences with phrase «cup blueberries into»

Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened.

Using rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened.

Not exact matches

Assembly 1 cup blueberries (optional) 1 cup raisins (optional) 1 - 2 oz of dark chocolate (optional)-- ground into small pieces, plus more for garnish

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

Follow Basic Bran Muffin recipe, but gently fold 1 1/2 cups (7 1/2 oz / 214g) fresh or frozen blueberries into the batter.

I am going to make the cake again and use 1 - 2 cups of blueberries and just fold them into the batter, it should come out fine.

Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2 cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a slice of fruitcake - like Kentucky Bourbon Cake.

Drop blueberries into the batter in each cup, dividing them equally.

Red, White and Blue Sangria Ingredients: Strawberries, sliced Blueberries Pineapple, cut into star shapes 2 bottles of dry white wine 1 cup triple sec 1/2 cup berry flavored vodka 1/2...

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

Add 1 cup blueberries and crush them into the dry ingredients with a fork or potato masher to make a paste.

1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries

I swapped out blueberries for diced strawberries, used 1 3/4 cups whole wheat flour + 1/4 cup golden milled flaxseed, and poured the batter into a muffin tin.

Ingredients 1/2 cup blueberries 2 kiwis, peeled and cut into 1/2 inch dice 1 Asian pear, seeded and cut into 1/2 inch pieces 1 crisp apple, peeled, seeded, and cut into 1/2 inch pieces 1 orange, peeled with sections cut out 1 2 - inch piece of orange peel * 1/2 cup mint, chopped 1/4 cup sugar Cookies, homemade or purchased

A full 2 cups of blueberries are then sprinkled on top to be baked into a blueberry lemon oatmeal bite of perfection.

To make this oat bran blueberry muffin recipe into apricot oat muffins, omit the blueberries and add 1 cup of chopped dried apricots.

The 1 1/2 Tablespoons of lemon juice are is for the blueberry sauce and the 1/2 cup lemon juice goes into the pancake batter.

Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Basic Ingredients: 2 cups chopped kale or greens of your choice (you can remove the thick stems if desired) 2.5 cups nondairy milk 1 cup water 2 medjool dates, pitted 1 cup frozen bananas (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup unsweetened frozen fruit (mango, strawberries, blackberries, blueberries, cherries, your pick!)

Place about 1/2 cup (75 grams) of the blueberries into each ramekin, and then sprinkle each with about 1/3 cup (35 grams) of the streusel topping.

Ingredients: 2 cups nondairy milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

I sweetened this recipe with 1/2 cup frozen blueberries and the pluots; they both provided plenty enough sweetness in my book, but any other fruits would blend just fine into this recipe, I'm sure.

Pin It Serves 8 Ingredients: 1 pound strawberries, hulled and cut into quarters 1 (9 ounce) container blueberries, washed and dried (remove stems) 1 (9 ounce container) raspberries, rinsed and dried 1 (8 ounce) package cream cheese 1/2 cup Simply... Continue Reading →

i had leftover ice cream cones from clara's birthday treats (ice cream cone cupcake), so they were used to make this fun, easy, and yummy project with the kids... Ingredients 1 mini ice cream cone (Joy Mini cup Cone - about 1.3 g) whipped cream (1 / 4C cream, 1 / 2t Truvia) 2 raspberries, cut into small pieces 3 blueberries -LSB-...]

I reserved one tablespoon of the mixed dry ingredients, and just before baking the muffins, I tossed the reserved dry mix with about 1/2 cup frozen blueberries and folded them very gently into the batter.

2 cups cut up fruit for the base - I used peeled apples, pears and blueberries, but you could use anything that you like baked, including other berries and peaches when they come into season.

Fold all but 1/2 cup of the blueberries into the batter.

Spread the batter into the prepared pan and top with the remaining 1/2 cup blueberries.

Botton line, if you're OK with a smaller capacity, and understand you can't blend 2 cups of frozen blueberries into a liquid, you'll be impressed with this blender.

Take the pan off the heat and, in a small cup, mix the cornstarch with the 1 and 1/2 teaspoons of cold water and stir this paste into the pan of blueberries, making sure you scrape every last bit out.

3 cups + 1 tablespoon all - purpose flour plus more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1 lemon 1 cup fresh or frozen blueberries Sanding sugar, optional

Transfer to a bowl and mix the remaining 1/2 cup of whole blueberries into the puree.

Each wild blueberry in each lemon popsicle is loaded with anthocyanins and proanthocyanidins, with more antioxidant power packed into a 1/2 cup serving than almost any other fruit!

Pour 1/4 cup (1oz) of cereal into blender, then add blueberry, raspberry, milk, and lemon juice.

Minty - Fresh Berry • 2 cups blueberries • 2 Kiwi fruit • 16 strawberries • 2 cups mint leaves, packed into the measuring cup (kJ: 1,340, Protein: 5g, Fibre: 4g)

1 apple OR pear, cut up into pieces (remove the core) 2/3 cup frozen or fresh berries: assorted or blueberries, blackberries, strawberries 1/4 -1 / 2 fresh lemon, squeezed into the bag

Press about 6 - 7 blueberries into each batter filled cup.

I sweetened this recipe with 1/2 cup frozen blueberries and the pluots; they both provided plenty enough sweetness in my book, but any other fruits would blend just fine into this recipe, I'm sure.

* I like to pour the club soda into the cup I used to smash the blueberries to get any remaining sugar / blueberry mixture that didn't pour into the glasses.

Scrape the batter into a bowl and stir in the blueberries and 1/4 cup of the coconut.

* 1 cup plus 3 Tablespoons rice flour * 1/2 cup sorghum flour * 1/2 cup potato starch * 3 Tablespoons sugar, plus extra for dusting * 1 Tablespoon baking powder * 3/4 teaspoon xanthan gum * 1/2 teaspoon salt * 5 Tablespoons butter, cut into small pieces * 1/2 cup milk * 2 eggs, lightly beaten * 1/2 cup fresh blueberries * 4 ounces cream cheese, partially frozen and cut into small pieces

Blueberry Peach Smoothie 1 cup water 2 peaches, pitted 2 apricots, pitted 1/2 cup blueberries (fresh or frozen) 1 small banana (fresh or frozen, cut into chunky bits) A few ice cubes

Then, take the remaining 1/4 cup of blueberries and dot a blueberry or two into the top of each muffin (just for decoration!).

Although I wouldn't recommend a bushel of blueberries pre-training, 1/2 cup in your pre-workout oatmeal is probably not an issue, taking into account digestion / assimilation times.

I also folded in a little over a half of a cup of blueberries into the batter, which turned into delicious, fluffy blueberry stacks.

My plans for preserving our blueberries into blueberry granola for the pantry were spot on, and I have been tucking these little peach baked oatmeal cups into the freezer for a cool fall day when those fresh peaches are long gone!