Sentences with phrase «cup pecans for»

Made this today, subbed 1/4 cup pecans for 1/4 cup chocolate chips.

Not exact matches

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

OM's Cannabidiol (CBD) Raw Sipping Cacao took first place in the CBD Edible category at the 2015 Nor - Cal Cannabis Cup, its Peanut Butter and Puffed Rice Truffle took the 2011 Cannabis Cup for best edible and its Treehugger super food cluster of almonds, pecans and hemp seeds took third place in THC Edibles at the 2015 Nor - Cal Cannabis Cup.

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

I used this recipe as inspiration for the «meat,» but I do one can of black beans, one can of chickpeas, and a heaping half cup of pecans plus double all the spices except the salt, which it calls for way too much of.

I substituted 1/4 cup finely chopped pecans for 1/4 cup flour.

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)

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)

1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)

Ingredients 2 1/2 pounds Brussels sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish

For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe.

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

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

Nocciolata Cups Cup Crust 1/4 cup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinnaCup Crust 1/4 cup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinnacup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinnacup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinnacup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinnamon

Choose from hazelnut, vanilla, pecan caramel, dulce de leche, Irish cream, Mexican cocoa, or unsweetened for a next - level cup of joe.

ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams) dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams) chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling

FOR THE FILLING 1 1/2 cups chopped pecans or walnuts 1 cup shredded sweetened coconut 2 large eggs 1 cup light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla

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

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

I added a few tablespoons of bourbon for flavor and used 1 1/2 cups chopped pecans in the pie and about half a cup of pecan halves to decorate the top.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

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

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

For the glaze and topping: 1/3 cup confectioner's sugar 2 - 3 table spoons whole milk 1/2 cup pecans -(toasted and cut into small pieces)

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

1 cup brown sugar, packed 1/2 cup coconut oil * (or butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (or thawed frozen bananas) 1 1/4 cup emmer flour 1/2 tsp kosher or sea salt 1 tsp baking soda 1 cup roasted pecans, roughly chopped (roast for 6 - 7 minutes at 325 degrees)

In a mini food processor, process 3/4 cup pecans and dates until fairly smooth (pulsing for about 3 minutes), scraping sides of processor occasionally as needed.

FOR THE CRUST 3/4 cup graham cracker or ginger snap crumbs 1/2 cup finely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup granulated sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Transfer pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.

For the honey pecan twists: 1/2 cup pecans, toasted 1 tablespoon light brown sugar 2 sheets phyllo pastry, thawed (wrap the rest of the box tightly in plastic wrap and refreeze) 4 tablespoons honey 2 tablespoons butter 1 tablespoon sugar

Doughnuts 2 cups cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground

In a medium bowl, combine 2 1/4 cup (should have 1/4 cup remaining for top of truffles) toasted pecans, graham cracker crumbs, brown sugar, and salt.

Ingredients for Backlava Recipe: 1 pkg phyllo dough; thawed according to package instructions 2 sticks melted unsalted Butter 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, almond, pistachio and pecans finely chopped

1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground chili pepper of choice

3 cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)

Ingredients: 1 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 1/2 cup applesauce 2 1/2 cups all - purpose flour 1 1/2 to 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups butterscotch chips 1 cup chopped pecans (optional) Powdered sugar or whipped cream for dusting or topping (optional)

ingredients NEAPOLITAN ICE CREAM SANDWICH CAKE cooking spray (for greasing) 6 3.5 - ounces Neopolitan flavored ice cream sandwiches 2 cups frozen whipped topping 1 cup whipped peanut butter 1/4 cup pecans (toasted, roughly chopped) 1/2 cup semi-sweet mini chocolate chips (divided)

Then, in a medium bowl, add your toasted pecans (reserve 1/4 cup for the top of the truffles) graham cracker crumbs, brown sugar and salt and combine well.

Two questions: how do you know how many wafers and pecans to throw in the food processor without measuring them when they are actually crumbs, and I used 1/2 cup of butter, but my crumbs feel TOO moist, any solutions for this?

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

dark brown) 1 tsp vanilla extract 1 large egg 3/4 cup butterscotch chips 3/4 cup semisweet chocolate chips 3/4 cup pecans, chopped (fine or course, your call) coarse salt, optional for sprinkling (I forgot)

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

1/2 cup pecans (for best digestion, you can soak them in salted water for 4 - 8 hours first, if possible) 2 Tb.

For added nutritional value and a nice crunch add 1/2 cup chopped walnuts or pecans to the cake.

For the Filling: 1 cup heavy cream 1 cup granulated sugar 3 egg yolks 6 tablespoons butter, cut into small pieces 1/2 teaspoon salt 1 cup pecans, toasted and finely chopped 1 1/3 cups unsweetened coconut, toasted

For this caramel pecan cheesecake dip add 1/4 cup chopped pecans to the top and drizzle 1/4 cup caramel sauce over the nuts.

* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)