Sentences with phrase «of sugar pumpkins»

Right now, sugar pumpkins are in most of my local grocery stores (the ones in these pictures just happen to be from Trader Joe's) and I also saw a bin of sugar pumpkins at our local pumpkin patch.

For this recipe, I used the last of my sugar pumpkin puree.

Cut off the stem of the sugar pumpkin and slice in half lengthwise.

There is an Afghan dish where they have ground beef served ontop of sugared pumpkin chunks and driggle a mint yogurt sauce ontop.

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!

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

I used about a C of Whipped Cream Cheese, 1 small can of pumpkin puree and about 2 TBS of powdered sugar.

In your mixing bowl, beat together 2 cups of solid - packed cooked pumpkin, 1 cup sugar, 1 cup brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

The mix of molasses, cane sugar, maple syrup, and lots of pumpkin spice makes this Gluten Free Vegan Pumpkin Bread super moist and full of rich, deep, Fall flpumpkin spice makes this Gluten Free Vegan Pumpkin Bread super moist and full of rich, deep, Fall flPumpkin Bread super moist and full of rich, deep, Fall flavours.

Among things I change on occasion are: — Olive oil instead of coconut oil — Honey instead of maple syrup — Replacing some of the flour with chickpea flour — I never tried the millet actually but have instead always added pumpkin seeds which complement the babana marvelously — I always cut down on the sugar in half (I generally do so in recipes) and I dislike cloves so no.

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.

The moisture in pumpkin (plus the lack of butter and lower amount of sugar) makes things more cakey, but we really loved that.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

With plenty of vitamin A from pumpkin and a crumbly streusel made of heart - healthy oats and unrefined brown sugar, they're winners in the nutrition and taste departments.

If you love the taste of pumpkin pie, cake, and cinnamon sugar gloriousness, then these delicious and easy pumpkin pie streusel bars are for you.

BUT I swear to you, these muffins are fluffy, they have the perfect amount of moisture and crumb to them, the sugar topping gives them the right amount of sweetness and texture on top, and the pumpkin spice is BASICALLY the most amazing thing ever.

I also made a bowl of roasted pumpkin seeds with coconut sugar and sea salt, it has...

Well that is after the sugar pumpkins finish steaming in the crock pot so I can have some of your famous Pumpkin Cinnamon Rolls.

Since I've given up sugar for Lent, its handy to have some seeds and nuts around to cure my sweet tooth with a sad excuse for trail mix of: pumpkin seeds, raisins, and cacao nibs.

given ur list of «wants» for pumpkin recipes... i think u should try some japanese varieties, they do great things with pumpkin that do nt involve extra sugar or spices... soo good.

Not only did the Starbucks Pumpkin Spice Latte recipe not have a bit of real pumpkin, it was laced with mounds of sugar, pesticide residue, artificial flavors, preservatives, sulfites and more (Click HERE to read more about what's really in a StarbuckPumpkin Spice Latte recipe not have a bit of real pumpkin, it was laced with mounds of sugar, pesticide residue, artificial flavors, preservatives, sulfites and more (Click HERE to read more about what's really in a Starbuckpumpkin, it was laced with mounds of sugar, pesticide residue, artificial flavors, preservatives, sulfites and more (Click HERE to read more about what's really in a Starbucks PSL.)

Beat pumpkin, brown sugar, molasses and butter in the bowl of a stand mixer (or hand mixer) on medium speed until well mixed.

By making your pumpkin spice latte at home you just saved yourself $ 4 bucks, 10 grams of sugar, and 10 grams of fat!

After cooling and chilling the pumpkin brownies, they get slathered with a frosting of cream cheese, butter, confectioner's sugar and maple syrup.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana.

These pumpkin pie bites contain no added sugar and are full of healthy fats and fibre from the nuts and dates.

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)

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

The bright orange color is your first clue that our Organic Pumpkin is loaded with beta - carotene, which may help protect against heart disease, regulate blood - sugar, and reduce the severity of conditions such as asthma, osteoarthritis and rheumatoid arthritis with its anti-inflammatory effects.

, and it's fairly versatile as you can use any type of winter squash or sugar pumpkin.

It's totally up to you - I sometimes add cinnamon but I love the raw taste of the pumpkin with the sweetness of the coconut flour and coconut sugar

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.

I really love these cinnamon sugar roasted pumpkin seeds, and sprinkling a few on the top of this protein shake is the perfect crunchy garnish.

Serves: 4 Nutrition: 483 calories, 13.3 g fat (4.7 g saturated fat), 42 mg sodium, 78.4 g carbs, 15.0 g fiber, 8.3 g sugar, 17.8 g protein (calculated with 4 cups of pumpkin, 4 cups of spinach, 1 tablespoon of coconut oil, 1/4 cup of pumpkin seeds and without dressing)

Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping

Some sugar and a few eggs round out the main ingredients, and the pumpkin too of course, a nice amount of it for a good amount of moisture.

My decoration choice of pumpkin seeds and silvery sugar balls is totally optional (or you can switch it up by using chopped pecans and festive sprinkles!).

So for added nutrition, I rather nervously thought I'd create a muffin recipe using wholemeal spelt and oats, some of the pumpkin butter I made back along, Rapadura rather than sugar and of course, chia seeds.

Looks good, I would add a small can of drained crushed pineapple to the pumpkin and brown sugar instead of white.

If you can't find sweet dumpling squashes, you can use any kind of winter squash in this recipe (or try it with sugar or «cheese» pumpkin).

-LSB-...] And then there was Friday evening... this one was your typical Thanksgiving feast; with turkey and ham, mashed potatoes and gravy, stuffing, corn, carrots, two types of green bean casserole, pumpkin bread, a veggie tray, cranberry salad, pumpkin pie, apple pie, wild berry pie, the excess pie crust baked off with some cinnamon and sugar (a very rare indulgence), and I made an amazingly rich and delicious pecan pie without the crust (only because I was in a rush) from Predominantly Paleo.

I'm personally a fan of my sugar free cranberry sauce: http://www.pistachioproject.com/2011/11/sugar-free-cranberry-sauce.html and my healthy pumpkin pie: http://www.pistachioproject.com/2014/11/healthy-pumpkin-pie.html

Having bought 3 large pumpkins and a few sugar pumpkins, as well as some cans of pure pumpkin puree, I knew I had enough ingredients to start off.

Sweet Potato Casserole - Flavorful, cooked sweet potatoes mashed and blended with a dash of brown sugar, a sprinkling of pumpkin pie spices and a few other on - hand ingredients and finally, topped with a creamy crust of marshmallows.

The pumpkin cheesecake filling is a creamy blend of softened cream cheese, sugar, pumpkin, pumpkin spices and fresh whipped cream.

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).

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain.

In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze and of course my...