Sentences with phrase «using sugar pumpkins»

Followed the recipe using the cream option, used a sugar pumpkin that I had roasted, cooled, scraped the meat out of and purred in food processor.

Not exact matches

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

For years, I bought a small sugar pumpkin, steamed it, puréed it and used it to make a Pumpkin Chiffpumpkin, steamed it, puréed it and used it to make a Pumpkin ChiffPumpkin Chiffon Pie.

I used about a C of Whipped Cream Cheese, 1 small can of pumpkin puree and about 2 TBS of powdered sugar.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Today I just happened to stock up on pumpkin... and no, I don't wear a tinfoil hat but something is going on... I used the leftover cinn / brn sugar / butter mixture on toast later in the week.

In a medium bowl using a mixer, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, pumpkin spice and salt.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

My mom got me a sugar pumpkin to use as a centerpiece for Thanksgiving, and it's been cheerfully sitting on my windowsill ever since.

Vegan Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canPumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canpumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canpumpkin puree 1 cup canola oil

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

I have a recipe for sugar free muffins using a sugar free cake mix and only pumpkin puree and they are great, so maybe more banana??

In fact I use these pumpkin spice stevia drops and don't miss the sugar one bit!

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

This soup is a great way to use pie or sugar pumpkins, or the excess pumpkin puree you bought during the fall when it was on sale.

, and it's fairly versatile as you can use any type of winter squash or sugar pumpkin.

In a medium bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if using) and vanilla.

In a large bowl using a hand - mixer mix pumpkin and coconut sugar.

If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well).

My decoration choice of pumpkin seeds and silvery sugar balls is totally optional (or you can switch it up by using chopped pecans and festive sprinkles!).

So for added nutrition, I rather nervously thought I'd create a muffin recipe using wholemeal spelt and oats, some of the pumpkin butter I made back along, Rapadura rather than sugar and of course, chia seeds.

For this recipe, I used the last of my sugar pumpkin puree.

If you can't find sweet dumpling squashes, you can use any kind of winter squash in this recipe (or try it with sugar or «cheese» pumpkin).

Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter - sugar - eggs mixture, and continue beating, using electric mixer, until well combined — for about another minute.

I used 1 1/2 tsp pumpkin pie spice IN the poppers and also used cinnamon sugar to coat them in a ziplock.

I don't remember about the sweetener — I think I would have used maple syrup as that would have gone nicely with my pumpkin pie squares or organic sugar.

2 Tablespoons ground flax seeds 4 Tablespoons water 3/4 cup sugar (we use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 15 - ounce can pumpkin purée 1 1/2 cups...

Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar - free dessert that won't make you feel guilty about having an extra slice or two around the holidays....

Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste

I used only 1/2 cup of sugar in this recipe because of the intensely sweet flavor kuri squash develops when it's roasted, but I've added 3/4 -1 cup of sugar when using pumpkin.

In addition to requiring less sugar, another reason I like using kuri squash is that the purée does not need to drain the way homemade pumpkin purée does: it doesn't contain much moisture which makes it ideal for pie making.

I used a roasted sugar pumpkin in place of the canned pumpkin.

I have whipped up one of my classic pumpkin cakes, but instead of using sugar, I grabbed some products from Steviva Brands; MonkSweet, Fructevia, and Nectevia.

2 cups fresh pumpkin (see above for tips) 3/4 cup light brown sugar, packed 2 eggs, lightly beaten 1 12 - ounce can evaporated milk 2 uncooked pie crusts (use your favorite recipe or — gasp — a store - bought crust) 2 tsp.

We've had some success using stevia in baked goods that are not hugely dependent on the texture properties provided by sugar, such as crustless pumpkin pie.

Just make sure to use canned pumpkin instead of pumpkin pie filling — since pumpkin pie filling already has sugar, flavorings & other ingredients.

Using a stand mixer (or a hand mixer), beat the pumpkin, yogurt, sugar, oil, egg, and vanilla at medium speed.

Sprinkling sugar and cinnamon on pumpkin which is part of a savory sheet pan dinner was already a wild idea for me and I just could not bring myself to use so much.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

This included Greek yogurt (2 %), pumpkin, brown sugar (I used just a little less than the recommended 3/4 cup), canola oil, an egg, and the now - cooled espresso / water mixture.

You can use store - bought pumpkin puree if you don't feel like making your own, but you might need to increase the sugar in that case.

Using low glycemic and naturally sweet and fiber - rich pumpkin as the base of this smoothie is a great alternative to higher sugar fruits.

So I just made a chocolate pumpkin loaf from PPK, and although I used real sugar, I would like to try to make it with nunaturals next time!

If using store - bought pumpkin puree, add more sugar to the caramel - at least 2 - 3 Tbs more.

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

15 gr fresh yeast 250 ml milk 1 tablespoon olive oil (I used basil infused olive oil) 1 teaspoon salt 1 tablespoon sugar 300 gr spelt flour 100 gr millet flour 100 gr finely ground pumpkin seeds

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

For this Blueberry Quinoa Muesli I used a combo of rolled oats, sunflower seeds (I actually prefer pumpkin seeds over sunflower seeds but I was running low when I went to shoot the recipe), puffed quinoa, coconut, hemp seeds, dried blueberries and a touch of coconut sugar for sweetness.

The Sweet Home Farm brand has the basic ingredients you'd use at home if you were making it yourself - whole rolled oats, milled cane sugar, crispy brown rice, flax seeds, expeller pressed canola oil, pumpkin seeds, molasses, cinnamon bark and salt.