when i make these i add
toasted pecan pieces to cream cheese.
In a small pan over medium heat,
toast the pecan pieces until lightly browned and fragrant.
A few changes I made: subbed agave for the maple syrup (didn't have enough of the good stuff) Also added 2 tbsp hemp hearts 1/4 c dried cranberries 1/4 c raisins 1/2 c
toasted pecan pieces some cinnamon Also added the choc chips while it was warm so they clumped in nicely, then added some extra at the end (love the chocolate!)
Finely grind
the toasted pecan pieces in a food processor but don't overprocess or you'll make pecan butter.
Not exact matches
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
* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2 cup
Pecan pieces,
toasted and candied if desired
For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup
pecans -(
toasted and cut into small
pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
For the glaze and topping: 1/3 cup confectioner's sugar 2 - 3 table spoons whole milk 1/2 cup
pecans -(
toasted and cut into small
pieces)
Moist, perfectly spiced pumpkin cake roll with light and fluffy cream cheese filling coated in
pieces of
toasted pecan — what a divine pairing!
Add the
toasted pecans and cinnamon and process for another 30 seconds, or until the
pecans are broken into small
pieces.
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
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)
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4
pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups
pecans,
toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate
Toppings Coconut whipped cream (made with maple flavor instead of vanilla extract) Ground cinnamon
Pecan pieces Flaked coconut
Toasted buckwheat groats
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 For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn into large bite - sized
pieces 1/3 cup
pecans,
toasted 1/4 cup pine nuts,
toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
Add quinoa, coconut flour and
toasted pecans and process until broken down and mostly combined (there should still be some texture, bits and
pieces).