Sentences with phrase «puree out of a pumpkin»

I can't believe you got 14 cups of puree out of a pumpkin!

Not exact matches

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

But I don't want to be totally out of pumpkin ideas (or cans of puree) by the time October hits, so I'm going to try to tone it down a bit next week.

I am NOT paleo, but I ran out of spelt flour for the month and came across an amazing «paleo» pancake that takes either a mashed banana or pumpkin puree, an egg and spices if you wish.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

These gluten free cookies are egg free and dairy free but still super soft from the pumpkin puree and packed with double chocolate flavor of chocolate chips and chocolate dough dispersed through out.

I'm going to be trying this with Pumpkin puree and fine Black pepper as I've made muffins with these two ingred's that were out of this world good!

If you can't find a pumpkin fresh enough to make your own puree out of (all I could find at my grocery store were the old, rejected ones), canned pumpkin will do just fine.

I added cinnamon, ground cloves, nutmeg, and a bunch of pureed pumpkin to the yacon, agave, and coconut oil (reduced the oil since I added pumpkin and people above had commented their cookies turned out too oily).

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).

I purchased a can of pumpkin puree not too long ago, because I wanted to get out of the «pumpkin is gross» frame of mind that I have always been in (even though I'd never tried a pumpkin dessert in my life).

If you're looking for something a little different or perhaps you went crazy in the store and bought way too many cans of pumpkin puree, go ahead and try this out.

If you aren't pumpkin - ed out by now, it's worth keeping a few cans of the puree stashed away in your pantry for recipes like this.

These pumpkin muffins were made that day with my big batch of pumpkin puree and they turned out great.

If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash bread (http://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash.

BTW, you could substitute the pumpkin flavor for the original cold brew in this recipe and also swap the greek yogurt out for pumpkin puree and have the most epic pumpkin chai cold brew overnight oats of life.

I used Danival's Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing)!

Leave the skin on and slice it in quarters, bake it in a preheated oven on 176 celcius for an hour, scoop the pumpkins out and use a blender to make puree out of it.

I was very tempted to use my homemade pumpkin puree in this recipe but seeing that the last batch of waffles turned into a «waffle scramble», I decided to leave it out and just use pumpkin spice instead.

When pumpkin is finished roasting, scoop out the flesh from the whole half of the pumpkin and mash or puree until smooth.

Really, the only things she will eat rights now — roasted pastured chicken and the crispy skin, raw milk, raw cheese occasionally, pasture butter made into homemade fudge, grassfed buffalo or beef meatballs, avocado (though not much lately), kale chips, roasted broccoli, pumpkin pancakes (but we're running out of pumpkins to roast and puree) and some baked treats made with sprouted brown rice flour.

Could I just add more pumpkin puree to even out the heaviness of the powder?

This roasted cauliflower soup came to be because I was craving a creamy pureed soup and was out of zucchini (for my vegan zucchini soup), pumpkin (for my creamy vegan pumpkin soup) and red peppers for my vegan roasted red pepper soup.

As an oatmeal addict, my favorite (late) Sunday breakfast is a bowl of oatmeal cooked in coconut and almond milk topped with pecans and a dollop of pumpkin butter (you should try this out by slow cooking pumpkin puree with cinnamon, ginger and maple syrup, it is just addictive!).

If you're using pumpkin puree, make sure that you thoroughly squeeze the moisture out of it with a cheese cloth.

I tried making a different pumpkin donut this season which also called for a cup of pumpkin puree, and they came out very dense and moist, almost like a pie consistency.

To make your own puree, cut a pumpkin (or your favorite type of squash) in half, scoop out the seeds, sprinkle with water and bake for about 40 minutes or until tender.

If you have ever tried to make pumpkin pie out of last week's jack - o - lantern, then you have already discovered that roasted and pureed pumpkin is not the same as the canned pumpkin you grab at the market.

Can i completely take out the maple syrup and coconut sugar, and just put in an extra 1/2 cup of applesauce or pumpkin puree instead?

I've made this version slightly more healthy by swapping out half of the cheese with pumpkin puree.

You should end up with, depending on the size of your pumpkin, several portions of pumpkin puree that you can freeze and pull out when the mood strikes for pumpkin pie, pumpkin cheesecake, pumpkin pancakes, muffins, loaves, etc..

You could make these by subbing at least half of the pumpkin with banana puree and leave the sugar out.

By whisking together 1 tablespoon of pumpkin puree, 1 tablespoon of raw honey, and 1 teaspoon of fresh lemon juice, you'll create a mask that not only helps deal with acne and aging, but also evens out skin tone and lightens any scars and age spots.

These gluten free cookies are egg free and dairy free but still super soft from the pumpkin puree and packed with double chocolate flavor of chocolate chips and chocolate dough dispersed through out.

If it seems more watery, I would squeeze the pumpkin puree with a cheesecloth or tea towel to try and get all the excess moisture out of it.

I would squeeze the pumpkin puree with a cheesecloth or tea towel to try and get all the excess moisture out of it.

I was very tempted to use my homemade pumpkin puree in this recipe but seeing that the last batch of waffles turned into a «waffle scramble», I decided to leave it out and just use pumpkin spice instead.

I don't know about you, but MANY times I've gone into the store trying to get simply pumpkin puree and I've walked out with the crappy pumpkin pie filling, which is loaded with lots of sketchy things.

After being spoiled by all my dad's homemade pumpkin things complete with homemade pumpkin puree I rarely buy the canned stuff unless I am desperate and don't have time / ran out of my frozen stocks of pumpkin.

when I made these, the store was out of the pumpkin pie filling all I used the regular pumpkin puree and added my own spices.

As I recall, the process involved cutting the jack - o - lanterns apart and into chunks and then boiling them, but I don't have any memories of what was made with the resulting pumpkin puree, probably because it turns out that carving pumpkins aren't the same as pie pumpkins (aka sugar pumpkins) and you probably don't want to use them to make homemade pumpkin puree for baking.