1/4 cup plus 2 tablespoons sugar free caramel ice cream topping, divided 1 graham cracker pie crust 1/2 cup plus 2
tablespoons pecan pieces, divided 1 cup cold 1 % milk 2 packages (4 - serving size) vanilla sugar - free, fat - free instant pudding 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 tub (8 ounce) light whipped topping, thawed, divided
Not exact matches
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or
pecans — ground in a food processor into tiny
pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2
tablespoons olive oil
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into
pieces, 1/4 cup all - purpose flour, 2
tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped
pecans or walnuts.
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8
tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm)
pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or
pecans, toasted and chopped
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2
tablespoon of coconut oil — melted 3
tablespoons of runny almond butter 5
tablespoons of maple syrup or agave nectar 1
tablespoon of milled flaxseeds + 3
tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small
pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4
tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4
tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup
pecan or walnut
pieces
3 cups old - fashioned rolled oats 3/4 cup raw shelled pumpkin seeds (pepitas) 3/4 cup raw
pecan halves or
pieces 3/4 cup coconut chips 1/2 cup pure maple syrup 2
tablespoons olive or canola oil 1/4 teaspoon coarse salt (optional)
For the Filling: 1 cup heavy cream 1 cup granulated sugar 3 egg yolks 6
tablespoons butter, cut into small
pieces 1/2 teaspoon salt 1 cup
pecans, toasted and finely chopped 1 1/3 cups unsweetened coconut, toasted
2 sweet potatoes 2
tablespoons Earth Balance butter substitute (chopped in little
pieces) 2
tablespoons applesauce 2
tablespoons maple syrup 1/4 cup chopped
pecans 1/4 cup dried cranberries 1/4 cup peeled and finely diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil
3/4 cup freshly made bread crumbs from whole wheat bread (just throw a
piece of bread in the food processor) 1/3 cup chopped toasted
pecans 1
tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
2 - 3
Tablespoons Chobani 1/2 ripe avocado sliced and diced bell peppers diced watermelon 2 whole wheat pitas goat cheese or feta crumbles optional: nut
pieces such as walnuts or
pecans; sunflower seeds
ingredients GRILLED CELERY WITH CHEDDAR AND
PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
PECANS 1/4 cup
pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
pecans (roughly chopped) 1
tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch
pieces) 2
tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
ingredients PRALINE TOPPING: 2 1/2 cups
pecan halves and
pieces 4
tablespoons unsalted butter 2...
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3
tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch
pieces) 1/4 cup vegetable shortening (cold, cut into
pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1
tablespoon lemon juice (freshly squeezed) 2
tablespoons granulated sugar 1
tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE
PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped p
PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup
pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped p
pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6
tablespoons unsalted butter (cold, cut into 1 / 4 - inch
pieces) FOR THE CARAMEL DRIZZLE: 3
tablespoons unsalted butter (cut into
pieces) 30 store - bought caramels FOR SERVING: 1/2 cup
pecan halves 1/2 cup chopped p
pecan halves 1/2 cup chopped
pecans
Pin It Serves 2 - 4 — Use organic ingredients whenever possible Ingredients: 2 sweet potatoes 2
tablespoons Earth Balance butter substitute (chopped in little
pieces) 2
tablespoons applesauce 2
tablespoons maple syrup 1/4 cup chopped
pecans 1/4 cup dried cranberries 1/4... Continue Reading →
Filling 4
tablespoons unsalted butter, cut into 1 - inch
pieces 1/2 cup granulated sugar 1/4 teaspoon table salt 3 large eggs 1 cup maple syrup, pure, preferably Grade B or Grade A dark amber 1 1/2 cups whole
pecans (6 ounces), toasted and chopped into small
pieces
Ingredients: 4 medium sweet potatoes 2
tablespoons olive oil 2 tsp salt 2 tbsp maple syrup 1/2 c
pecan pieces 1/8 tsp chipotle chili powder (or regular chili powder)
4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped
pecans 3 - inch
piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2
tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt
2 3/4 cups walnut halves and
pieces (
pecans would also work) 2 1/4 cups confectioners» sugar 1/2 cup plus 3
tablespoons unsweetened Dutch - process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1
tablespoon pure vanilla extract Optional: I added a cup of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!
1 cup cashews unsalted raw 1/2 cup
pecan pieces, raw 1 cup pumpkin puree 2
tablespoons coconut oil 1/2 cup FruitSweet (or agave syrup, maple syrup or honey) 1/2 cup water 1/4 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger ⅛ teaspoon cloves, ground 1 teaspoon cinnamon Directions