Sentences with phrase «of pumpkin puree with»

Mix 1/4 teaspoon of pumpkin puree with 1/4 teaspoon coconut oil and 1/2 teaspoon fine sugar.

So naturally, just as it is in my nature to say folks and turn Irish drinking songs into songs about pumpkins, it is also in my nature to answer the question of pumpkin puree with a delicious cupcake.

Not exact matches

It's wonderfully warming and comforting, with sweet hints of cinnamon, vanilla, nutmeg and ginger, which perfectly infuse with the pumpkin puree and coconut sugar to create happiness in a bowl!

Our favorite Snickerdoodle Recipe gets a fall makeover with the addition of pumpkin puree and pumpkin pie spice!

I haven't tried it personally, but I believe some people have had success with pumpkin puree in place of applesauce.

Made with Greek yogurt and pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime of day!

It is packed with real pumpkin puree, those classic pumpkin pie spices (if you don't have a pre-blend, which I got from Trader Joe's, then mix together two - parts cinnamon to one - part of each cloves, allspice and nutmeg), and subtly sweetened with maple sugar.

Packed with vegetables, pumpkin puree, beans and tons of flavor, then served with cheese, tortillas, avocado and all the yummy toppings.

I actually want to try making them with fresh pumpkin puree instead of canned, I challenge anyone to give it a shot!

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.

In this bowl I mixed plain greek yogurt, 1/2 golden delicious apple chopped and microwaved with cinnamon, some spoonfulls of pumpkin puree, some apple sauce, a blob of my Cranberry Pumpkin Butter (sopumpkin puree, some apple sauce, a blob of my Cranberry Pumpkin Butter (soPumpkin Butter (so good!)

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)

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.

These delicious little treats are made with a short list of ingredients: pie crust (store bought or homemade - see TIPS below), pumpkin puree, brown sugar and pumpkin pie spice.

We are closing in on pumpkin season, so consider Pork Loin with Pumpkin Puree & Pecorino as the star of your next dinnerpumpkin season, so consider Pork Loin with Pumpkin Puree & Pecorino as the star of your next dinnerPumpkin Puree & Pecorino as the star of your next dinner party.

Throw a spoonful or two of pumpkin puree in the blender with frozen bananas and a dash of spice, and you have pumpkin nicecream.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

I'll often open a can of pumpkin puree, and freeze all of it — this will typically fill about two trays, with about 2 1/2 Tbsp.

It uses cream cheese, lots of honey, and heavy cream, which have a wonderful flavour and texture when mixed with pumpkin puree.

The recipe calls for Almond milk and pumpkin puree as the main ingredients along with coffee of course.

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.

I was a bit skeptical of pumpkin puree in chili, but I kept seeing recipes with it and figured I'd give it a try.

slightly spicy blend of pumpkin seeds, tomatillos, chile poblano, nuts served with chipotle rice / black bean puree chef recommends sauteed jumbo shrimp or market vegetables

For this recipe I used a combination of raw nuts and seeds along with coconut flakes, pumpkin puree and cinnamon.

The flavor bursting velvety sauce of hearty pumpkin puree whisked with soy sauce, smooth peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch of vegetables you choose.

Packed with pumpkin puree and the sweet apples, plus a touch of pumpkin spice blend, it'll become your favorite autumn cake!

A blend of pumpkin puree, apple butter, and fall spices makes these pumpkin apple cupcakes with brown sugar buttercream the ultimate fall cupcake!

With all the pumpkin mania, it was only a matter of time before I dumped some pumpkin puree in my smoothie!

These gluten free cookies are egg free and dairy free but still super soft from the pumpkin puree and packed with double chocolate flavor of chocolate chips and chocolate dough dispersed through out.

I'm going to be trying this with Pumpkin puree and fine Black pepper as I've made muffins with these two ingred's that were out of this world good!

With my never ending stash of pumpkin puree, I whipped up a quick and simple pumpkin pie pudding.

That gets mixed with date paste and pumpkin puree for a super gooey, fudge - like texture, and plenty of sweetness and moisture from the dates and pumpkin.

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.

Have served with cauliflower couscous or quinoa or pumpkin puree — salad in summer would be good too... Also any sort of veges sauteed until tender and delicious!

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

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

Luckily the pumpkin shortage is over, so the store shelves are once again stocked with cans of pumpkin puree.

To make them basic waffles, omit the pumpkin puree and replace with an additional 2 tbsp of oil instead.

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.

-LSB-...] made this cinnamon - spiced pecan pumpkin butter a couple of years ago, when I paired it with my flourless pumpkin bread, and whenever I have some left over pumpkin puree, I make a batch of this luscious butter.

Today, I'm going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor!

To make the filling, combine the chopped spinach with the ricotta, Mozzarella, pumpkin puree, chili powder, nutmeg, sage, salt, and several grinds of black pepper in a medium bowl.

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).

All you do is mix together plain (or vanilla) yogurt with pumpkin puree, cinnamon, ginger, a little maple syrup, a sprinkle of chia seeds, coconut flakes and crushed walnuts / pecans, plus a handful of your fave granola.

Did you know that pumpkin puree (be careful not to confuse it with canned pumpkin pie filling) is a great source of fiber?

These pumpkin muffins were made that day with my big batch of pumpkin puree and they turned out great.

With real pumpkin puree, toasted oats, crunchy pecans and lots of spice, this pumpkin pie granola is the perfect easy and delicious fall breakfast.It's been a while since I shared a granola recipe, and I've been hanging on to this one for a...

I've made it with blueberry puree instead of applesauce, pumpkin spice instead of just cinnamon, almonds, walnuts or almonds AND walnuts, I've even made it with NUTELLA!

If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash bread (http://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash.