Sentences with phrase «cup pumpkin puree with»

Give them a treat by mixing together 1/4 cup pumpkin puree with 1 teaspoon almond or olive oil and 1 teaspoon of honey.

Mix together 1/2 cup pumpkin puree with 2 tablespoons olive oil and enough salt to make a loose paste.

Facial mask for dry skin Combine 1/4 cup pumpkin puree with 1 teaspoon olive oil, t teaspoon honey and a whole egg.

Not exact matches

I tried this by blending everything but the pumpkin puree with chopped apples, and then mixing with 1/2 cup chopped hazelnuts, and it is awesome - I just heat it to eat (like porridge)

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

With the dough hook attachment on, start mixing on low speed adding in the melted butter, pumpkin puree, 1/4 cup sugar, pumpkin pie spices and salt.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingPumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingPumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingpumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingpumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

Prepare your parfaits: Start with a scoop of the pumpkin mixture (about 1/4 cup), top with a layer of greek yogurt (about 1/2 cup), sprinkle with some of your toppings, top with another 1/4 cup pumpkin puree, and additional toppings.

You want to end up with 1/2 cup of pumpkin puree when you're done.

I used 1/2 cup pumpkin puree and 3 1/2 cups water the first time and am experimenting with increasing the pumpkin.

I made a test batch with about 1/2 cup of pumpkin puree, and I couldn't taste any of it in the finished dish.

Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.

BEAT cake mix, remaining water, oil, 1/2 cup of the remaining pumpkin puree, spices and remaining eggs with mixer until blended.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup pumpkin puree 1/2 cup light brown sugar 1/2 cup plain nonfat Greek yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla

Puree the 1 1/2 cups of pumpkin with the coconut whip, maple syrup, salt, and pumpkin pie spice (1 teaspoon cinnamon, heaping 1/4 teaspoon nutmeg, heaping 1/4 teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon cloves).

Mix the remaining cup of milk with butter, sugar and pumpkin puree, and then add to yeast mixture.

I already had 2 cups of pumpkin puree measured and in the food processor because I was going to make pumpkin pie — but then decided 4 pies in 2 weeks was enough, so I went looking for «something else» to do with pumpkin.

Ingredients: — 2/3 cup pumpkin puree — 1/4 cup creamy peanut butter — 2 large eggs — 3 cups whole wheat flour, or more, as needed [You can replace this with all - purpose flour if you want; sometimes I do one or the other, or a mix of the two.]

Drain the water from the cashews and add them to a food processor, along with the vanilla extract, pumpkin pie spice, salt, pumpkin puree, stevia, and 1/4 cup cacao powder, and remaining coconut oil.

Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1/2 cup of chicken broth, puree until completely smooth.

Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Ingredients: 1 cup oat flour 3 cups whole wheat bread flour 4 tsp baking soda 1 tsp salt 3 ripe bananas 2 cups brown sugar (could get away with less) 1 can pumpkin puree 3 sticks melted butter (could also use vegetable oil) 4 eggs 5 tsp vanilla extract Directions: Preheat oven to 350 -LSB-...]

Heat 1/2 cup each pitted prunes and canned pumpkin puree with 4 cups water on low for 30 minutes.

Then I made a batch with about 1/3 cup pumpkin puree added to the egg yolks (plus about 1 tsp of vanilla) and about 1 Tbsp of your pumpkin spice mix to the egg whites.

-LSB-...] Chili with Zesty Guacamole (from, take a guess, Primal Cravings) 2 # ground beef 1 yellow onion, diced 3 garlic cloves, minced 1/2 cup pumpkin puree 1 28 ounce can -LSB-...]

For a sweet and seasonal calcium - rich afternoon treat, try mixing 0 percent fat - free Greek yogurt with a quarter cup pumpkin puree, add a dash of pumpkin pie spice, your sweetener of choice, and top with fat - free whipped topping and crush walnuts.

Pumpkin: this seasonal favourite, in its pureed form, contains 9g of fibre per cup, and is incredibly high in beta - carotene and vitamin K, with a good amount of vitamin C, E and iron.

I started with a 4 kg pumpkin, and was left with around 8 cups of pumpkin puree.

I sub applesauce in mug cake s with mashed banana or pumpkin puree all the time (because who opens an applesauce cup and takes 2 T and leaves the rest?

Whether you find yourself with a one tablespoon or one cup of leftover pumpkin puree, here are 10 smart (and delicious!)

Place the cream cheese, egg, 1/3 cup sugar, pumpkin puree and flour in the bowl of a stand mixer that has been fitted with the paddle attachment.

I roasted two pie pumpkins and ended up with about 6 cups of pumpkin puree.

Happy Pumpkin Month Ingredients: 3 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 3 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1 cup applesauce 4 eggs, lightly beaten 1 (15 ounce) can pumpkin puree 1/4 cup water 1/2 cup chopped walnuts Preheat oven... Continue reading Pumpkin Bread with Whipped PumpkinPumpkin Month Ingredients: 3 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 3 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1 cup applesauce 4 eggs, lightly beaten 1 (15 ounce) can pumpkin puree 1/4 cup water 1/2 cup chopped walnuts Preheat oven... Continue reading Pumpkin Bread with Whipped Pumpkinpumpkin pie spice 1 cup applesauce 4 eggs, lightly beaten 1 (15 ounce) can pumpkin puree 1/4 cup water 1/2 cup chopped walnuts Preheat oven... Continue reading Pumpkin Bread with Whipped Pumpkinpumpkin puree 1/4 cup water 1/2 cup chopped walnuts Preheat oven... Continue reading Pumpkin Bread with Whipped PumpkinPumpkin Bread with Whipped PumpkinPumpkin Butter