Sentences with phrase «pumpkin puree until»

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheeses, mascarpone cheese and pumpkin puree until they are thoroughly combined and fluffy.

Beat the eggs, half - n - half, pumpkin puree until smooth.

In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth.

In another bowl, whisk together the oil, brown sugar, egg and pumpkin puree until smooth and well combined.

In a food processor or blender, mix the pears and pumpkin puree until a smooth puree is formed.

In a large bowl, whisk together eggs and pumpkin puree until well blended.

In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined.

In another large mixing bowl, whisk together the eggs, oil and pumpkin puree until well - combined.

Whisk together olive oil, eggs, maple syrup, vanilla and pumpkin puree until well mixed.

Combine yogurt and pumpkin puree until uniform.

Not exact matches

If you are making your own pumpkin puree, simply peel the pumpkin, roughly chop it into chunks and steam for 25 minutes until soft.

Frozen pumpkin puree — > added to oats half way through cooking (in the microwave)-- > mixed with chia seeds, cinnamon, & raisins — > microwaved until thick

Add the pureed pumpkin, almond butter, maple syrup, spices, vanilla, and sea salt to the food processor and process until smooth.

For cooked pumpkin puree — steam in a small amount of water until fork - tender.

Beat cake mix and can of pumpkin puree in a stand mixer until well combined.

Then, add the pumpkin puree, egg and vanilla, and mix until well combined.

In a large bowl or in your mixer, combine the pumpkin puree, coconut sugar and maple syrup, mixing for 1 - 2 minutes until fully incorporated.

Hi Molly — Well, I roasted a halved, seeded, scooped - out pumpkin (maybe at 375 or 400) until it was tender, scraped it off it's skin and pureed the flesh.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth and well combined

Add the pumpkin puree, vanilla, spices and salt whip until well incorporated and fluffy.

Add pumpkin puree, vanilla and egg and mix until well combined.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth andPumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth andpumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

Add the ricotta, pumpkin puree, mixed spice and salt - mix together until smooth.

In a medium bowl with a handheld mixer, cream together the pumpkin puree, cream cheese, honey and salt until smooth, about 3 minutes.

Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter - sugar - eggs mixture, and continue beating, using electric mixer, until well combined — for about another minute.

Add the sunflower seeds, pumpkin seed oil, salt, pepper and lime juice and puree until chunky.

Whisk together pumpkin puree and eggs in a large bowl until smooth.

In a medium - sized bowl, add the pumpkin puree, almond milk, olive oil, egg whites and honey, and whisk until well combined.

Add in the pumpkin puree and mix until thoroughly combined.

Whisk in oil, syrup, molasses and vanilla until combined, whisk in pumpkin puree.

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.

Pour the cream cheese, tofu, sugar, pumpkin puree, cinnamon, ginger, allspice, nutmeg, cornstarch, and ground flax seeds into a food processor and pulse until smooth (approximately one minute), stirring sides of bowl to incorporate all ingredients.

Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary.

In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth.

In another bowl, add shortening, pumpkin puree, sugar and mix until smooth and combined.

Add the pumpkin flesh to a blender or food processor and puree until smooth.

Add the pumpkin puree to the mixture and mix until well combined.

Store in your fridge until needed, or, if you're not going to use it for now (like, this week) you can store the pumpkin puree into plastic zip bags and place them in the freezer laid flat.

In a large bowl, mix the chickpea puree, date paste, pumpkin puree, buckwheat flour and pumpkin pie spice and stir until totally combined.

1/3 c canola or grape seed oil zest of one orange 2 eggs 2/3 c sugar 1/2 c pumpkin puree 1/3 c unsweetened applesauce 1/2 c milk Combine ingredients until smooth.

In a food processor or blender, puree the tofu and pumpkin until smooth.

Have served with cauliflower couscous or quinoa or pumpkin puree — salad in summer would be good too... Also any sort of veges sauteed until tender and delicious!

Change the attachment to paddle and add pumpkin puree and lemon juice, stir until well incorporated.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

Add the pumpkin puree and date paste to the oat mixture and stir until the dough is totally combined.

Add egg, brown sugar, oil, vanilla, pumpkin puree and milk and then mix everything together, until just combined.

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

Add the vanilla extract, molasses, pumpkin pie spice and pumpkin puree and beat until thoroughly combined.