Sentences with phrase «in orange cups»

The muffins looks so interesting and unique in the orange cups!

I think I'll try your idea — making them in orange cups.

2 is Muffins in orange cups.

Dear Anu — this is such a creative muffin baked in an orange cup.

How fun would it be to have a muffin in an orange cup?

Not exact matches

Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup

1/4 cup triple sec 1/4 cup fresh lime juice 2 tbls simple syrup 1 slice orange 1 slice lime 1/2 cup chili - salt (this can be found in latin / mexican markets.

Place 1⁄2 cup frosting in a cup and tint orange.

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

Combine 3/4 cup of orange / sugar mixture, walnuts, cinnamon, nutmeg and ginger in a medium bowl; set aside.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

To prepare the orange dye: Collect skins from 2 - 3 pounds of onions (when you buy onions in bulk, grab some extra skins from the bin when nobody is looking Roughly add 1 cup water per 1 cup onions skins, and boil for 1 hour.

Ingredients: 1 cup almond or coconut milk — 1 banana — peeled 1 orange — peeled 2 cups spinach — 1/2 — 1 cup pineapple — peeled and chopped 1 cup ice Instructions: Place all ingredients in a high powered blender and blend.

For cake: In a large bowl, whisk together melted butter, sugar, 1/4 cup orange liqueur, poppy seeds, and orange rind.

Maybe not everyone's cup of tea, but something worth trying at least once, especially if when it comes to cakes all you can picture in your head are the usual suspects like lemon, orange and apple ones.

In the bowl of a mixer, combine the butter, almond butter, 100 grams (1/2 cup) sugar, and the orange zest.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

Place 1/4 cup sugar and the orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Just be sure to save 1 / 2 - cup of the liquid from the cans of orange wedges to create the gel that holds the topping in place.

Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped.

Put 1 1/2 cups bulgur (medium grind) in 3 qt saucepan with 2 cups orange juice and 1 cup water (liquid should cover bulgur by about 1» but no more).

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

In a saucepan, combine 1/2 cup orange juice and 1 Tbsp Dijon mustard over medium heat.

For added flavor, whisk together 1/4 cup of orange juice and 1 Tbsp of the Butter olive oil and marinate the pork chops in it while you prepare the salad ingredients.

If you have the time, toss the pork chops in a plastic bag with a 1/4 cup of orange juice and 1 Tbsp of olive oil for a quick marinade while you prepare all the other ingredients.

Combine 1 cup of sugar, 1 tbsp of lemon juice, 1 tbsp of orange juice, and 3/4 cup of water in a skillet over medium heat until the sugar dissolves.

Since I knew I would add a little water in the end I had increased the orange juice from by 1/4 cup.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

Simple to make: Scoop out orange pulp, and fill the muffin batter in those empty cups, sprinkle some oats and bake.

In a high - speed blender, mix 3/4 cup pineapple, orange juice, ginger, and turmeric until very smooth.

I am currently writing this post on a Monday morning feeling ALL the feels (piping hot cup of coffee by my side, per usual + an orange clarifying face mask on in case ya needed to know).

Let's Make It: 1) In a saucepan, combine 1/2 cup orange juice and 1 Tbsp Dijon mustard over medium heat.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup.

To prepare the icing take 1/4 cup of icing sugar in a bowl and add 1 tbsp of orange juice, and whisk well.

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Pin It Ingredients: 1 can pineapple chunks, drained (20 oz) 1 can mandarin oranges, drained (15 oz) 1 can whipped cream Directions: Layer in small cups the pineapple first, followed by the oranges, then the whipped cream.

Pumpkin Patch Trifle Ingredients: 1 box of Little Debbie Fall Party Cakes, Vanilla 1 box of Little Debbie Pumpkin Brownies 1 box of chocolate cake mix, prepared according to directions on box 2 boxes of vanilla instant pudding mix 1 box of white chocolate instant pudding mix 6 cups of milk (for pudding) orange and yellow food coloring bamboo skewers to hold pumpkins in place pumpkin candy Fall colored sprinkles Directions: Prepare boxed cake mix according to the package directions.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

In a small mixing bowl, add 1/4 cup organic confectioners sugar and 1/2 -1 teaspoon fresh orange juice.

In one cup of Kale there is more vitamin C than an orange.

Meanwhile, prepare Orange Scented Ricotta Cheesecake Ingredients: 2 cups Lamagna whole milk ricotta cheese 1 cup powdered sugar 2 eggs zest of 2 oranges Directions: In a bowl mix Lamagna ricotta cheese and powdered sugar.

In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)-RRB-, baking powder, salt, and orange zest.

In a measuring cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and orange and lime juice; stir until combined.

Try it in curried carrot ginger and orange soup or vegan ginger chocolate cups with sesame cashew butter and caramel.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.