Sentences with phrase «of pumpkin puree adds»

Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.

Instead of pumpkin puree I added 1 cup of apple sauce.

Not exact matches

Add the rest of the wet ingredients (pumpkin puree, almond milk, maple syrup, molasses, vinegar and vanilla) to the medium - size bowl.

You can also use pureed pumpkin as a replacement for both the eggs and the oil in brownies (if using a boxed mix, just add a can of pumpkin puree and bake as directed).

Do I use 2 cups of the chicken stock to prepare the quinoa, then add the remaining 1 cup to the pumpkin puree?

Add 1 lb of roasted pumpkin puree to secondary.

I adapted a favorite spice cake recipe of mine that called for natural cola, substituting pumpkin ale, adding pureed pumpkin, and otherwise tinkering.

I had half a can of pumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite opumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oPumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oatmeal.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

Bright swirls of pumpkin and beetroot puree pack a veggie punch, while kiwi and blueberries add a colourful tang.

I can't say I have made many brownies, but I love the idea of adding pumpkin puree.

It really adds a lot of flavor to the dish, but canned pumpkin puree will do the trick too.

Besides pumpkin puree it has pumpkin seeds, coconut, dates and cashew nuts which all add to the protein content of the bars.

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).

I added both pumpkin puree and apples as well as a few other spices to give it that Autumn warmth I'm so very fond of.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

Also it was hardly sweet at all (my pumpkin puree was more bitter than usual so perhaps that is why) so maybe I should have added extra maple syrup and a bit of almond milk.

In the 2nd version I added more cocoa powder, switched to the softer oat flour, added 1 egg, and used pumpkin puree instead of applesauce.

I baked these last night and they are delicious, even though I misread the recipe and added a whole 15oz can of pumpkin puree instead of a cup!

Then add pumpkin puree, vanilla extract, cinnamon, allspice, nutmeg, ginger and a good pinch of sea salt.

I used roasted pumpkin for depth of flavour and a less wet mix, but for speed you could use fresh raw chunks or puree from a can BUT in that case you will likely need to add extra oatmeal (or a similar dry ingredient) since the resulting mix will be wetter than when using roasted pumpkin which has a lot less moisture remaining.

I added cinnamon, ground cloves, nutmeg, and a bunch of pureed pumpkin to the yacon, agave, and coconut oil (reduced the oil since I added pumpkin and people above had commented their cookies turned out too oily).

I am partial to it rather than pumpkin puree, as it adds lots of flavor and golden color, but no additional un-needed nor unwanted moisture which requires additional flour and, hence, a heavy biscuit.

In the bowl of an electric mixer add cream cheese, pumpkin puree, brown sugar, egg, flour, 1 teaspoon pumpkin pie spice and vanilla bean paste.

Then add in 1 cup of pumpkin puree, 1/4 cup of vegetable oil, and 1/2 teaspoon of pure vanilla extract.

So instead of using pumpkin puree, this recipe calls for applesauce which helps add moisture and lessen the need for oil.

Add in remaining cup of flour, 1/2 cup at a time (* note: you may not need all of the flour depending on the consistency of your pumpkin puree - you want your dough to pull away from the bowl, but not to get too dry.

Another piece of the puzzle here that makes these cupcakes come to life is that you'll be adding pumpkin puree to the batter.

-- In the photos, I used organic pumpkin puree and added a dash of cinnamon to the batter — delicious.

I've recently been doing a pumpkin version (I have TONS of frozen pumpkin puree in my freezer) where I just decrease the water a bit and add the puree.

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

For example, you can take this Fat Burning Breakfast Latte and add pureed pumpkin and a dash of pumpkin spice to taste.

Hmm... you could try using pureed pumpkin instead of the banana, about 1/2 cup I'd say, but then you may want to add some extra sweetener — actually, this recipe is very similar to the Eatmore squares, but without banana, and a gingerbread flavor!

I used Danival's Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing)!

For example, in lieu of some of the sugar, I've used a Stevia blend and also reduced part of the oil with extra pumpkin puree for added moistness.

Add 1-1/2 cups of pumpkin puree and whip until incorporated (don't worry if the shortening doesn't mix in completely).

To match the caramel undertones of penuche, a fudge - like candy made from brown sugar and cream, Kelsey adds pumpkin puree and fall spices like cinnamon and nutmeg to her cookie batter.

To enhance the flavors of the season, I add two spoonfuls of pumpkin puree and homemade pumpkin spice.

Vegan Banana Pumpkin Bread is a great treat that is extra moist and full of flavor, plus if you still have loads of pumpkin puree lying around (like I do) then you may enjoy adding it to this bread to give it that extra flavor and loads of vitPumpkin Bread is a great treat that is extra moist and full of flavor, plus if you still have loads of pumpkin puree lying around (like I do) then you may enjoy adding it to this bread to give it that extra flavor and loads of vitpumpkin puree lying around (like I do) then you may enjoy adding it to this bread to give it that extra flavor and loads of vitamin A!

I was sort of side - eye skeptical about the pureed pumpkin, right up until I added it to the pot, when it all came together and made sense.

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this hearty red lentil soup.

I tried adding a little bit of pumpkin puree instead of the applesauce and it was DELISH!

Adding a couple of cups of pumpkin or butternut squash puree adds to the orange - y goodness of this soup — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.

Add the hot drained pasta and reserved pasta water (if needed) to the bowl of pumpkin puree mixture and stir to combine.

Pumpkin puree adds a few health benefits to this recipe, nearly doubling the amount of fiber compared to a chia pudding sans fruit or veggies.

Depending on the consistency of your pumpkin puree, you may need to add anywhere from 1 to 1 1/2 cups of pumpkin puree.

Cinnamon and ginger help to rev up your metabolism, and pumpkin puree adds fiber as well as a bunch of flavor.

Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.

Scrape down the sides of the bowl then add the pumpkin puree, egg, and vanilla and mix until well combined.

In the same pot, add in the remaining 4 tablespoons of butter, pumpkin puree, maple syrup, brown sugar, and bourbon.