Finely grind
the toasted pecan pieces in a food processor but don't overprocess or you'll make pecan butter.
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!)
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.
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).