Make the pine nut topping: In a food processor blend together pine nuts and lemon juice,
scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.
Make sure to
scrap the sides of bowl again.
Be sure to
scrap sides of bowl.
Add in sweetened condensed milk, and be sure to
scrap the sides of the bowl.
Stop the mixer and
scrap sides of the bowl using rubber spatula.
Scrap sides of the bowl with a rubber spatula making sure all ingredients incorporated well.
Scrap the sides of the bowl with a rubber spatula and fold grated zucchini into the batter.
Add in egg yolks, vanilla extract and beat for 1 minute (make sure to stop occasionally and
scrap sides of bowl so everything is mixed together well).
Not exact matches
Add the remaining ingredients and process for 20 seconds at a time,
scrapping down the
sides of the
bowl with a spatula each time, until the mixture forms a smooth paste.
Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor
bowl and process for 20 minutes or so until a creamy butter forms,
scrapping down the
sides of the
bowl often.
Scrap down the
sides and bottom
of the
bowl.
Add all ingredients -LCB- with exception
of 2 tbsp cashews -RCB- to
bowl of food processor, blend for one minute -
scrap down
sides if needed and blend for additional 20 seconds.
Once the butter has been well «creamed»
scrap down the
sides of the
bowl and add the eggs one at a time.
I let my processor run for about two minutes and
scrapped down the
sides of the
bowl halfway through.
Scrapped down the
sides of the
bowl, add and combine the pumpkin puree.
After you've
scrapped down the
sides of the
bowl, add and combine the pumpkin puree.