Sentences with phrase «pumpkin in ice cube»
I started freezing extra pumpkin in ice cube trays a long time ago (I use the chunks in my smoothies) so I've just continued to do the same and use them for his oatmeal or whatever.
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Best to use most of it in pie, muffins or pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and use it as you need for this marvelous potion.
If you are using canned pumpkin and won't use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.
My biggest tip in making this Pumpkin Spice Protein Shake is actually to freeze the pumpkin puree into cubes, using an ice cubPumpkin Spice Protein Shake is actually to freeze the pumpkin puree into cubes, using an ice cubpumpkin puree into cubes, using an ice cube tray.
1 cup ice cubes 1 cup coconut milk (I like Silk unsweetened coconut milk) 1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)
Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.
If you do like pumpkin, one way to love it is to put some canned pumpkin in the blender with a little milk (cow or coconut), some powdered ginger, vanilla extract, sweetener, and ice cubes.
If you are using canned pumpkin and won't use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.
It's handy to freeze some puree in ice cube trays, as frozen pumpkin cubes add dairy - free creaminess.
In an ice cube tray, she adds a teaspoon of coconut to each cube and fills the rest with the canned pumpkin and freezes them.
Leftover pumpkin can be frozen in ice cube trays for convenient storage and use.