Sentences with phrase «pumpkin flavor we use»

For the pumpkin flavor we use both pumpkin puree and pumpkin spice.

Not exact matches

The recipe still worked wonderfully although I would like to use pumpkin seeds next time for the extra flavor.

This single cup goes overboard by using not one, not two, but three flavored syrups — mocha, pumpkin spice and caramel.

Healthy Gingerbread Muffins These muffins come infused with the flavor of gingerbread cookies thanks to the use of plenty of pumpkin pie spice and ground ginger.

We use real fruits like apples, blueberries and pumpkins (yes, pumpkin is considered a fruit) to provide flavor and texture to our bars.

This delicious stuffing recipe from Michele of The Paleo Running Momma gets its fall flavors from using a homemade pumpkin bread, walnuts, dried cranberries, and apples.

The flavor is prominent, so if you don't want to commit to adding this type of oil you can either use half pumpkin seed and half vegetable oil so that you get some of that nutty flavor.

To create the pumpkin pie flavor, we'll use pumpkin purée, cinnamon, and nutmeg.

This recipe uses cream cheese, which gives the muffins a mellow, creamy kind of pumpkin flavor.

It could have used at least a whole other can of pumpkin to bring the flavor out.

(It could definitely be because I used canned instead of fresh roasted pumpkin — perhaps the fresh roasted has more flavor.)

Like others, I didn't get a strong pumpkin flavor (used 1.5 cups of fresh puree), but also like others, I didn't care one bit.

Also, instead of doing the orange zest, I used a tsp of pumpkin spice for a different flavor.

The pumpkin pie flavor will be there from the canned pumpkin and pumpkin pie spice being used, and with a hearty pecan placed on each cookie you'll get a pecan pie flavor as well.

To offset the slight sweetness of the pumpkin bread, I used a sage flavored pork sausage and a tangy feta cheese to give it some pop.

I think they should sell pumpkin puree in a tube (like tomato paste) to make it easier to use a tablespoon here and there — such a special and seasonal flavor!

I love that you used the creamer for the great pumpkin spice flavor.

For the ones I have pictured, I used Wild Friend's seasonal pumpkin spice chocolate chip flavor.

Instead of dairy, I used coconut milk which compliments the flavor of the pumpkin.

I used only 1/2 cup of sugar in this recipe because of the intensely sweet flavor kuri squash develops when it's roasted, but I've added 3/4 -1 cup of sugar when using pumpkin.

Observations of the pumpkin effort would include scooping out the squash flesh and using the liquid inside to drizzle over the serving for added flavor.

This time I used an unflavored brand of whey protein from BiPro so that the natural flavors of the pumpkin spices would shine through.

Just make sure to use canned pumpkin instead of pumpkin pie filling — since pumpkin pie filling already has sugar, flavorings & other ingredients.

I love the color and flavor of acorn squash, and I use pumpkin here and there, but taking down a pumpkin can put me in a foul mood.

Homemade pumpkin seeds are the perfect use for the seeds leftover from pumpkin carving and with 3 flavors - salt and pepper, savory curry, and sweet cinnamon - there's something for everyone!

oh my goodness Jill you are awesome Pumpkin is my absolute favorite part of the fall and I use it whenever I can... I have been thinking that for my Recipe Thursday features in October, the recipes will all be pumpkin fPumpkin is my absolute favorite part of the fall and I use it whenever I can... I have been thinking that for my Recipe Thursday features in October, the recipes will all be pumpkin fpumpkin flavored

I made a few modifications, including using 1 teaspoon of maple syrup instead of honey (I prefer the flavor), using a flax egg instead of a chicken egg to reduce calories, a pinch of baking powder to help it rise and some leftover fresh pumpkin puree for extra sweetness.

I prefer to roast my fresh pumpkin first before using it to increase the flavor that develops through the caramelization that takes place when vegetables are roasted.

I use fontina cheese for this recipe because it melts well and compliments the pumpkin flavor.

This Pumpkin Cocoa Chili is one of my favorite recipes using pumpkin that has both a savory and sweet Pumpkin Cocoa Chili is one of my favorite recipes using pumpkin that has both a savory and sweet pumpkin that has both a savory and sweet flavor.

I used a combination of pumpkin puree and pumpkin pie spice to create that classic pumpkin flavor we all look forward to each and every fall.

I actually use all the spices in this recipe in all my lattés so for the flavor and health benefits they have, but I have to say, they really shine in this recipe with pumpkin, non-dairy milk, and the superfood spice turmeric.

3 cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, chopped

Not only does this include pumpkin, but there are also seasonings used to bring out the flavor of the pumpkin so it has that classic taste to it.

It's full of flavor because we're using a 2 whole cups of pumpkin puree (make sure not to use pumpkin pie filling)-- and a healthy combo of cinnamon, nutmeg, ginger & ground cloves.

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 had some leftover pumpkin puree I needed to use up, so I took all the flavors from my pumpkin pie recipe and put them in a glass.

I have always loved pumpkin and I really like using it into various dessert recipes as it brings a great flavor and texture.

I think many of Elana's recipes are too «eggy» (like the pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that's why I used one less egg in this recipe.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

I also used dark chocolate - which may have overpowered the pumpkin flavor a bit too much, but still delicious.

I used the new Pumpkin Spice Milk from Aldi instead of the milk for a more intense pumpkin Pumpkin Spice Milk from Aldi instead of the milk for a more intense pumpkin pumpkin flavor.

What about using brewed pumpkin flavored coffee instead of adding the pumpkin purée?

I experimented using maple syrup AND brown sugar, but still had that barely - there bitter pumpkin flavor.

For the base, be sure to use canned pumpkin pureé and not the actual flavored pie filling.

Also, I started using pumpkin pie spice mix (just 1 tsp for the double batch), and it's just enough warm fall flavor.

However, pumpkin might make the cookies taste a little... «off» I would recommend using a more neutral flavor puree, like carrot or sweet potato.

Recently I made a pumpkin spice latte and it got me thinking about other drinks that I could make using this Fall flavor.

Traditional pumpkin pie recipes use aromatic spices such as nutmeg, cinnamon, cloves, and ginger to give the pumpkin custard a unique flavor before being baked in a sweet shortcrust pastry shell.

Great idea using the pumpkin as a flavor switch up.