Sentences with phrase «cup pecan piecessalt»

c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia — pulsed in food processor) This is a delicious recipe — turned out looking exactly like the picture.

• 1 cup pecan halves = 99 grams • 1/2 cup shredded unsweetened coconut = 40 grams • 1 cup soft Medjool dates, pitted (about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different sizes of dates) • 1 tablespoon coconut oil = 15 grams • 1/2 teaspoon sea salt = 3 grams • 1/2 teaspoon vanilla extract = 2 grams • 1/2 cup arrowroot, or tapioca starch = 66 grams • Extra arrowroot for dusting, or coconut sugar (see note below)

3/4 cup pecan meal 1/4 cup coconut flour 1/2 tsp baking powder 1/2 cup butter or coconut oil 1/2 cup Just Like Brown Sugar 1/4 cup Swerve (or erythritol 1 tsp stevia glycerite 1 tsp Celtic sea salt

1 cup cashews unsalted raw 1/2 cup pecan pieces, raw 1 cup pumpkin puree 2 tablespoons coconut oil 1/2 cup FruitSweet (or agave syrup, maple syrup or honey) 1/2 cup water 1/4 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger ⅛ teaspoon cloves, ground 1 teaspoon cinnamon Directions

Ingredients, Serves 2 as a main dish or 4 as a side 1/2 small white onion 3 cloves garlic Leaves from 1 bunch chard 4 Roma tomatoes, diced 1 1/2 cups fresh corn kernels 1/4 cup pecan halves 1 cup seedless black -LSB-...]

What you Need 4 cups Corn Chex or Crispix 3 cups Pretzels 3 cups Honey Teddy Grahams 1/2 cup pecan pieces Cooking Spray 3/4 cup firmly packed light brown sugar 6 TBSP light corn syrup (Karos) 3 TBSP stick butter 1 tsp vanilla extract 1/4 tsp salt

2 cups whipping cream 1/3 cup powdered sugar 2 teaspoons vanilla 1/2 teaspoon habanero powder 2 cups pitted and diced ripe plums 2 bananas, peeled and sliced 1 cup peeled, pitted and diced ripe peaches 1/3 cup pecan or walnut halves 2 navel oranges, peeled and sectioned Plum and peach slices for garnish

1 Cup Coconut Butter 1 Cup Pecan Butter or 200g Pecans ground in a food processor 1/2 Cup Organic Butter or Coconut Oil 1 Teaspoon Real Maple Flavor 1/2 Teaspoon Vanilla 1/4 Teaspoon Liquid Stevia or 1/2 Cup Raw Honey Or Maple Syrup 1/4 Teaspoon Salt

1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)

ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped pecans

1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style hot sauce

1/2 cup pecan halves 1 cup fresh spinach, tightly packed 1 cup fresh basil leaves, tightly packed 1 large garlic clove, minced 1 teaspoon fresh lemon juice 1/2 teaspoon sea salt 2 tablespoons water, or as needed to facilitate blending

1 Cup Rolled Oats 3/4 Cup Yoghurt 2 Tbsp Brown Sugar / Coconut Sugar 1 Cup Almond Milk 1 tsp Cinnamon 1/2 tsp Vanilla 1/4 Cup Pecan Nuts 1 Frozen Banana

3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries

1 cup slivered almonds 1 cup pecan pieces 1 cup walnut pieces 1 cup hazelnuts roughly chopped 1 cup brazil nuts roughly chopped 1 cup sunflower seeds 1 cup shredded coconut 4 teaspoons cinnamon

Ingredients: 1/2 cup (1 stick) butter, softened to room temperature 2 cups packed dark brown sugar 2 eggs, well beaten 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon vanilla extract 1 cup pecan pieces Confectioners» sugar for sprinkling (optional)

1/2 cauliflower head — a big one 1 cup pecan halves 1/3 cup extra virgin olive oil 1 garlic clove, crushed 1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.

Nonstick cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar

dark chocolate (I used 72 % cocoa) 1/2 tsp cinnamon 1/8 tsp cayenne pepper 2 tbsp cocoa nibs, optional (I use these) 1 pie crust (thaw if frozen) 1 cup pecan halves

Place peppers, 1/3 cup olive oil, 1/2 cup pecan halves, garlic, cheese, salt and pepper in the bowl of a food processor.

1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup pecan or walnut pieces

salt 1/2 cup dried sweetened cranberries 1/2 cup pecan pieces 1 1/2 cups purified water 1/4 tsp or 1/2 tsp instant yeast

Ingredients: 4 cups Very Cold Water, 1 cup Pecan Halves, 2 Large Ripe Bananas, 1/2 cup Honey, 1 1/2 tsp Cinnamon, 3/4 tsp Guar Gum.

* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2 cup Pecan pieces, toasted and candied if desired

1 package of watercress, (2 cups chopped) 2 endives (1/2 pound) 1 large Bartlett pear, cored and chopped 1/2 cup dried currants 1/2 cup blue cheese crumbles 1/2 cup pecan halves 1/3 cup balsamic vinaigrette dressing

Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling

Ingredients: 1 Cup Oats 1/3 Cup Coconut Oil 1/2 Cup Pecans 6 Dates 1/4 Cup Molasses 1/3 Cup Shredded Coconut 4 Tbsp Maple Syrup 1/4 Cup Almond Butter 1/2 Cup Dried Cranberries 1 Tsp Cinnamon

Add 1 cup pecans and dates to the flaxseeds and pulse until you have a thick, smooth nut / seed butter.

Add the melted mix into the oats and blend until combined then add 1 / 4C raisins, 1 / 4 cup pecans, and pulse just a few times to incorporate them.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

1 1/3 cups pecans 1 1/3 cups cup walnuts 1/4 teaspoon vanilla pinch of salt 1/2 cup diced crystallized ginger 1/3 cup packed dates maple syrup or agave to make mixture sticky

Stir in rosemary and 1/4 cup pecans.

1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly ground black pepper White truffle oil, for garnish (optional)

Mix remaining 2 Tbsp, butter, flour, remaining 1/4 cup pecans, 1/8 tsp.

2 cups steel - cut oats 6 cups water dash of salt 1/4 cup raisins 1/4 cup pecans or walnuts chopped cooking spray

On a cutting board, chop the remaining 1 1/4 cups pecans into small pieces.

For the topping 6 tablespoons butter, melted 1 cup old fashioned oats 1/2 cup whole wheat flour 1/2 cup pecans, chopped 1/4 cup sugar

1/4 cup or more honey (depending on what you like) 1/2 cup pecans / walnuts, finely chopped 1/2 cup raisins 1 - 2 Tbls ground cinnamon

Chips & 1/4 cup Pecans (chopped).

5 cups old fashioned oats 2 teaspoons pumpkin pie spice 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup brown sugar 3/4 cup pumpkin puree 1/4 cup maple syrup 1 teaspoon vanilla 2/3 cup pepitas 2/3 cup pecans 2/3 cup dried cranberries

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2 tablespoons confectioners sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter

3/4 cup pecans, coarsely chopped 1 tablespoon unsalted butter 2 cups heavy cream 1/2 cup milk 3/4 cup pure maple syrup 1/8 teaspoon salt 3 large egg yolks 1/2 teaspoon maple extract (I substituted vanilla extract)

1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves

In another large bowl, toss together 1/4 cup pecans, zucchini, cauliflower, tomatoes, arugula and chicken.

2 medium shallots, finely chopped 2 cups pecans, toasted 1 cup loosely packed cilantro leaves / stems, chopped 6 cups cooked wild rice

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1 pinch cinnamon 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream

For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla

Arrange the cheese wedges on top of the apples and sprinkle remaining 1/2 cup pecans over the filling.