Sentences with phrase «sour cream pumpkin»

Pumpkin season is here and with it another variation of my favorite sour cream pumpkin bread.

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I am always up for a new variation on pumpkin pie, and this Sour Cream Pumpkin Pie is a simple twist on a...

Sour Cream Pumpkin Coffee Cake.

Not exact matches

The sour cream and pumpkin and pudding?

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

Alternately, dot on the sour cream and the pumpkin compote.

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

Perfect use for all those pumpkins that the grocery stores have on the post-Halloween sale... I could see myself varying this recipe in a million different ways - add some tamarind for tang, or sour cream if I'm feeling «dairy»... mmmmm!

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

From it's moist sour cream cake, infused with pumpkin spice and ribboned with real pumpkin, all the way to the crunchy, cinnamon pecan crumb topping and the luscious glaze, it's a holiday treat that you and your guests will love.

We have all of your favorites such as Blueberry and Oatmeal and Pumpkin Spice, plus exciting flavors like Sour Cream and Coffeecake.

And this Pumpkin Swirl Sour Cream Coffee Cake quickly became a new favorite at my house this fall.

One year ago: Baked Pumpkin and Sour Cream Puddings Two years ago: Buckeyes Three years ago: Baked Chicken Meatballs Four years ago: Cabbage and Mushroom Galette Five years ago: Cranberry, Caramel and Almond Tart Six years ago: Bretzel Rolls

Tagged as: #baketogether, Abby Dodge, apples, baking, breakfast, brunch, cake, cinnamon, coffee cake, dessert, fruit, pumpkin, recipe, snack, sour cream, sweet

The sweet sour cream layer adds a tang that goes well with the pumpkin cheesecake.

With the mixer at low speed, beat in the pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt.

Roast in a preheated 375 degree F. oven for 7 to 10 minutes or until the seeds are lightly browned and crispy.You can garnish this soup with a variety of different options such as a dollop of light sour cream, a spoonful of diced pears and chopped roasted chestnuts sauteed until tender, some chopped fresh greens such as watercress, or with a sprinkling of roasted crisp pumpkin seeds as I used in the photo.

can pumpkin and 1/4 cup of sour cream for the 2 cups of sour cream in your recipe.

I did find a decadent Pumpkin Spiced Swirl Bark (nuts.com) however, I would like the sugar (such as Swerve), and cream cheese, sour cream or heavy whipping cream?

In another bowl, combine the pumpkin, sour cream, oil, vanilla and hot water.

You can keep it simple with sliced avocado, scallions, cilantro, and sour cream or yogurt, or get fancy with maple chipotle pumpkin seeds and lime crema.

Blend in pumpkin, whipping cream, sour cream and eggs.

In a bowl or stand mixer, whisk together the cream cheese, pumpkin, sugar, sour cream, cinnamon, nutmeg, ginger, and all spice until smooth.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes.

Pin It Pumpkin Layer Cake with Brown Butter Filling and Chocolate Sour Cream Frosting See more at SugarHero.com Incoming search terms: Fancy Soup Bar Ideas

Garnish (es): vegan sour cream, sprigs of fresh cilantro, slices of cucumber or lime, and lightly salted and roasted papitas (pumpkin seeds)

Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky's the limit!)

Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions

After whisking together the flour, spices & leaveners; then whisking together the oil, eggs, sour cream & pumpkin; everything gets gently folded together with a spatula or wooden spoon.

Add in the sour cream and canned pumpkin and continue whisking until combined.

But most of all I love that spinning makes it possible for me to eat breakfasts like potato pancakes (with lots of applesauce and sour cream), blueberry pancakes, and pumpkin pinwheels — mostly guilt - free.

To keep it moist we're using oil, 3 eggs and sour cream in addition to the pumpkin.

In a medium bowl, whisk together pumpkin, sour cream, eggs, fresh ginger, vanilla, water and canola oil.

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

for the filling: 8 ounces cream cheese 3/4 cup brown sugar 1 cup pumpkin puree 1 egg 1 teaspoon vanilla 1 tablespoon flour 2 tablespoons sour cream

Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.

Category Desserts, Gluten Free, Grain Free, Holidays, Refined Sugar Free, Vegetarian · Tags butter, cheesecake, chocolate, cinnamon, coconut oil, coconut sugar, cream cheese, eggs, graham crackers, mascarpone cheese, nutmeg, pumpkin, sour cream, sugar, vanilla, yogurt

Add the pumpkin puree, egg, vanilla, flour, and sour cream, and mix until combined.

Sweetened sour cream adds tangy contrast to sweet pumpkin mousse layered with shortbread, while toasted pumpkin seeds top off the dish with a bit of crunch.

Intro and tips Streusel toppings The Original Coconut Impossible Pie with Macaroon Variation Chocolate Coconut Coconut with Fruit Topping Lemon Coconut Lemon Macaroon Almond Macaroon French Apple Sour Cream Apple Brownie Buttermilk (a light Cheesecake flavor) Dulce de Leche or Caramel Custard Pecan Cherry Rhubarb Banana Cream Peaches»n' Cream Peanut Butter Chocolate Lemon Chocolate Cream Harvest Applumpkin Pina Colada Pumpkin Top

if you don't want pumpkin you can use this recipe for the cheesecake http://www.homecookingadventure.com/recipes/orange-cheesecake and replace the mascarpone with same amount of sour cream..

Vegetarian Soups Butternut Squash Soup w / Coconut Milk Carrot and Cardamom Soup w / Coconut Milk Carrot Zucchini Soup Celery Root and Carrot Soup Creamy Mushroom Soup Curried Golden Beet Soup Curried Pumpkin Soup Curried Zucchini Soup French Lentil and Vegetable Soup Greens Soup (Sour) Cream of Asparagus Spiced Broccoli and Coconut Milk Soup Split Pea and Spinach Soup Tomato Vegetable Soup

In a medium bowl, combine the pumpkin, sugar and sour cream.

Yes these are really good, I forgot the caned pumpkin so I sub'd 15oz of a mixture of sour cream and butter for the 15oz of pumpkin, they were sooo good!

Add pumpkin, eggs, sour cream, sugar and spices, beat until combined.

Especially the cream cheese, sour cream, eggs and pumpkin.

Pumpkin Sour Cream Coffee Cake.