Sentences with phrase «pecans for texture»

At this point, I throw in a few handfuls of rolled oats and sometimes chopped almonds or pecans for texture.

I did add chopped pecans for texture.

chopped pecans for texture too.

You can add chopped pecans for texture.

Not exact matches

This is a recipe we've made every single year for Christmas since I was a little girl and I've always adored the crispy pecan shortbread texture paired with the sweet and fluffy powered sugar coating.

The crunchy texture of the pecans matches perfectly with the delicate flavor of the Brussels spouts and the proscuitto's subtle saltiness, making this the ideal pasta course for an autumn dinner party.

I did throw some chopped pecans on there — not just for looks, but also because I love the texture, but you certainly don't have to.

■ Pecans: Pecans are one of my favorite nuts in the world for their toasty flavor and rich texture.

I wonder if it would work if I substituted chopped pecans or maybe almonds instead of the flaked coconut, since my wife doesn't care for the texture of coconut...

The pecans add texture, and the dates add nuggets of sweetness for a delicious fall breakfast dish.

I also added chopped pecans for a little added texture.

I've added pecans and raisins for some additional texture and flavor, but you can experiment with your favorite oatmeal toppings.

Blitz the digestive biscuits, dates, pecans and pistachio nuts in a food processor (blitz only for a few seconds if you prefer a chunkier / crunchier texture or blitz ingredients longer for smoother texture).

I'll have to give this recipe a try soon cashews make my throat close up though so I'll have to get a little creative — but plantains and pecans both are seriously awesome for taste and texture!

Did you add the pecans to the recipe for texture / nuttiness / volume / some other reason?

Those crunchy candied pecans are chopped up and folded into the cookies for a texture experience that's to - die - for.

The lovely plump juicy blueberries give a kick of freshness to the oatmeal, whereas the pecans are responsible for the satisfying crunch, and therefore an added layer of texture in the oatmeal.

To add texture, I also added in some unsweetened coconut (though if you've got sweetened, use that instead) and pecans, along with a little lime zest for colour.

I like the idea of apples and pecans for crunch — often the most texture you get in an egg salad sandwich is some gratuitous celery, if you're lucky.

Use milk — cow's, almond, or rice — for a creamier texture, and top with chopped walnuts, almonds, or pecans.

(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips

I like to add pecans to the topping for added depth of flavor and texture but if feel free to leave these out or substitute with walnuts or almonds.

You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken into pieces 200 ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g pecan halves