Sentences with phrase «pumpkin powder in»

With just a hint of pumpkin spice flavor and pumpkin powder in the shells, these Pumpkin Cheesecake Macaron are light and delicious.

Not exact matches

In this case, you would ask for a creme - based Pumpkin Spice Frappuccino with a pump of Cinnamon Dolce syrup, a scoop of vanilla bean powder, and a pump of white mocha sauce.

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.

- 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 combineIn 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 combinein 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 combinein the finely diced apples and fold them into the batter until well combined.

In another bowl combine flour, cinnamon, ginger, baking powder, salt, and nutmeg; fold into the pumpkin mixture until combined.

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

Combine dry ingredients (oat flour, tapioca starch, cane sugar, baking powder, sea salt, and pumpkin spice) together in a large bowl until evenly dispersed.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine.

In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, pumpkin spice, nuts and cranberries.

Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.

In a medium bowl using a mixer, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, pumpkin spice and salt.

In the medium bowl whisk together both flours, baking soda, baking powder, salt, pumpkin pie spice, nutmeg, allspice, ginger; set aside.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.

In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

With the stand mixer on slow, add in your dry ingredients one at a time: sugar, pumpkin pie spice, salt, baking powder, and xanthan.

There is never a time when I don't love it in soups, muffins, desserts and, with the discovery of dehydrated pumpkin powder purchased online, cookies.

In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

To make the cake, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.

Combine in a large mixing bowl the flour, sugar, vanilla protein powder, salt, cinnamon, pumpkin pie spice, and baking soda.

Whisk in the egg, pumpkin, vanilla, baking powder, baking soda, and spices until well mixed.

Ginger - You will still have to use the baking powder and baking soda, but you should be able to use 1 tablespoon of the pumpkin pie spice in place of the cinnamon, nutmeg, ginger and cloves.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.

Stir in pumpkin puree, stock, jalapenos, chili powder, nutmeg and check if it needs more salt and pepper.

Combine the oats, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl and stir until thoroughly mixed.

In a separate bowl, whisk together the dry ingredients (quinoa flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).

In a medium sized bowl, whisk together the cassava flour, baking powder, salt and pumpkin pie spice — set aside.

In the 2nd version I added more cocoa powder, switched to the softer oat flour, added 1 egg, and used pumpkin puree instead of applesauce.

Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside.

I used mustard powder and nutmeg to season Stovetop Mac & Cheese in the past, so those sounded good again and I also decided to add rubbed sage since it worked so well in the Sausage & Pumpkin Pasta.

In a medium bowl stir together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.

Add in pumpkin, salt, pepper, nutmeg, mustard powder and sage.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

This fudge is based off that recipe with the pumpkin in place of the cacao powder and the addition of pumpkin pie spice.

3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks

A spin on refried beans, in this dip, pumpkin is mashed with pinto beans and tomatoes and spiced with marjoram, smoked paprika, chili powder and lime juice.

In a large bowl, combine: almond meal, pecans, quinoa flakes, pumpkin seeds, hemp seeds, sunflower seeds, caraway seeds, psyllium powder, mesquite, salt, cinnamon, cardamom, and yeast.

As you mix up the bowl of batter, add in 1 teaspoon vanilla powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg OR 1 tablespoon pumpkin pie spice OR 1 tablespoon 5 Chinese spice blend

Add in 2 teaspoons of pumpkin spice, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1 teaspoon of salt.

In a bowl sift flour, baking powder, baking soda, salt and pumpkin pie spice and mix everything together.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

Ingredients 2 1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **

I use pumpkin protein powder in my smoothie because I like to change up my sources of protein on a regular basis.

2 cups all purpose flour 1/3 cup brown sugar 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 1 teaspoon kosher salt 1 stick (1/2 cup) cold salted butter, cut in thin slices 3/4 cup dried cranberries

Toppings in the video (optional): pumpkin spice almond butter **, sliced almonds, powdered sugar, vegan nice cream.