100 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
100 |
2017-11-08 03:12:20 |
1 medium russet potato (about 10 oz.), peeled and cut into 1/2-in. pieces |
|
102 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
102 |
2017-11-08 03:12:20 |
5-6 cups low-sodium vegetable or chicken broth |
|
103 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
103 |
2017-11-08 03:12:20 |
1 tablespoon apple cider vinegar |
|
104 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
104 |
2017-11-08 03:12:20 |
1/2 teaspoon black pepper, plus more for garnish (optional) |
|
105 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
105 |
2017-11-08 03:12:20 |
1/2 teaspoon raw honey (optional) |
|
106 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
10 |
2017-11-08 03:12:20 |
How to Make Broccoli, Roasted Garlic, and Potato Soup |
sites/default/files/styles/smallest_16_9/public/1508180092/broccoli-roasted-garlic-potato-soup-recipe.jpg?itok=gILaBsey |
Roast 2 heads of garlic and freeze the extra for next time. |
Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired. |
|
<L1> ingredient
id |
ts |
value |
106 |
2017-11-08 03:12:20 |
6 tablespoons plain whole-milk yogurt and fresh parsley, for garnish (optional) |
|
107 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
107 |
2017-11-08 03:12:26 |
½ cup chopped walnuts |
|
108 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
108 |
2017-11-08 03:12:26 |
Salt and pepper |
|
109 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
109 |
2017-11-08 03:12:26 |
8 ounce spaghetti or other pasta |
|
110 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
110 |
2017-11-08 03:12:26 |
2 tablespoons unsalted butter |
|
111 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
111 |
2017-11-08 03:12:26 |
1 small onion, cut into small dice (about 1 cup) |
|
112 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
112 |
2017-11-08 03:12:26 |
3 cloves garlic, minced (1 Tbsp.) |
|
113 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
113 |
2017-11-08 03:12:26 |
2 tablespoons minced fresh sage |
|
114 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
114 |
2017-11-08 03:12:26 |
1 tablespoon tomato paste |
|
115 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
115 |
2017-11-08 03:12:26 |
1 teaspoon hot paprika |
|
116 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
116 |
2017-11-08 03:12:26 |
15 ounce pure pumpkin puree (1 can) |
|
117 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
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<L1> ingredient
id |
ts |
value |
117 |
2017-11-08 03:12:26 |
¼ cup plain whole-milk yogurt |
|
118 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
11 |
2017-11-08 03:12:26 |
Pasta with Pumpkin-Sage Sauce |
sites/default/files/styles/smallest_16_9/public/1476288218/pasta-with-pumpkin-sage-sauce-video.jpg?itok=fBZxlZi5 |
Crisp fall weather brings on cravings for rich, warm comfort foods—like a big bowl of creamy pasta. But unlike traditional creamy, cheesy sauces that can leave you feeling bloated and sluggish after eating, our take will energize you and load you up with |
Step 1 Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for 5 to 10 minutes, until they’re lightly toasted and fragrant, shaking pan once or twice while baking. Transfer to a bowl. Step 2 Meanwhile, bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Reserve 2 cups of cooking water before draining pasta. Step 3 Melt 1 Tbsp. butter in a large, deep skillet over medium-high heat. Add onion and cook, stirring often, until tender and translucent, about 4 minutes. Stir in garlic and sage and cook, stirring, for 1 minute. Stir in tomato paste and paprika; stir until combined. Step 4 Add pumpkin and cook, stirring, until well incorporated and warmed through. Add reserved pasta cooking water a few tablespoons at a time until desired consistency is reached. Whisk in yogurt and remaining 1 Tbsp. butter; cook until warmed through and butter has melted. Taste sauce and season with salt and pepper. Step 5 Toss pasta with sauce. Divide among 4 plates and top with Parmesan and reserved walnuts. |
|
<L1> ingredient
id |
ts |
value |
118 |
2017-11-08 03:12:26 |
Grated Parmesan, for serving |
|
119 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
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Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
119 |
2017-11-08 03:12:31 |
1 cup old-fashioned rolled oats |
|
120 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
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Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
120 |
2017-11-08 03:12:31 |
1/2 cup all-purpose flour |
|
121 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
121 |
2017-11-08 03:12:31 |
1/2 cup unsweetened shredded coconut |
|
122 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
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<L1> ingredient
id |
ts |
value |
122 |
2017-11-08 03:12:31 |
2 tablespoons bee pollen |
|
123 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
123 |
2017-11-08 03:12:31 |
2 teaspoons matcha powder |
|
124 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
124 |
2017-11-08 03:12:31 |
1 teaspoon baking powder |
|
125 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
125 |
2017-11-08 03:12:31 |
1/2 teaspoon baking soda |
|
126 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
126 |
2017-11-08 03:12:31 |
1/4 teaspoon salt |
|
127 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
127 |
2017-11-08 03:12:31 |
1/2 cup coconut sugar |
|
128 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
|
<L1> ingredient
id |
ts |
value |
128 |
2017-11-08 03:12:31 |
8 tablespoons unsalted butter, softened |
|
129 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
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<L1> ingredient
id |
ts |
value |
129 |
2017-11-08 03:12:31 |
1 large egg |
|
130 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
12 |
2017-11-08 03:12:31 |
You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies |
sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW |
|
Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
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<L1> ingredient
id |
ts |
value |
130 |
2017-11-08 03:12:31 |
1/2 teaspoon vanilla extract |
|
131 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
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Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
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<L1> ingredient
id |
ts |
value |
131 |
2017-11-08 03:12:37 |
1 13.5-oz. can coconut milk |
|
132 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
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Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
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<L1> ingredient
id |
ts |
value |
132 |
2017-11-08 03:12:37 |
1/3 cup turbinado sugar |
|
133 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
|
Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
|
<L1> ingredient
id |
ts |
value |
133 |
2017-11-08 03:12:37 |
1 teaspoon instant espresso granules |
|
134 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
|
Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
|
<L1> ingredient
id |
ts |
value |
134 |
2017-11-08 03:12:37 |
1/4 teaspoon ground cinnamon |
|
135 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
|
Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
|
<L1> ingredient
id |
ts |
value |
135 |
2017-11-08 03:12:37 |
1/8 teaspoon salt |
|
136 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
|
Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
|
<L1> ingredient
id |
ts |
value |
136 |
2017-11-08 03:12:37 |
1 1/4-oz. envelope unflavored gelatin |
|
137 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
|
Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
|
<L1> ingredient
id |
ts |
value |
137 |
2017-11-08 03:12:37 |
1 cup plain whole-milk kefir |
|
138 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
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Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
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<L1> ingredient
id |
ts |
value |
138 |
2017-11-08 03:12:37 |
1 teaspoon vanilla extract |
|
139 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
13 |
2017-11-08 03:12:37 |
How to Make Cappuccino Panna Cotta |
sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 |
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Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
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<L1> ingredient
id |
ts |
value |
139 |
2017-11-08 03:12:37 |
Dark chocolate curls, for garnish |
|
140 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
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Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
146 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
130 |
2017-11-08 03:12:31 |
1/2 teaspoon vanilla extract |
|
149 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
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Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
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<L1> ingredient
id |
ts |
value |
135 |
2017-11-08 03:12:37 |
1/8 teaspoon salt |
|
141 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
141 |
2017-11-08 03:12:43 |
1 tablespoon unsweetened cocoa |
|
142 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
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<L1> ingredient
id |
ts |
value |
142 |
2017-11-08 03:12:43 |
7 ounces bittersweet baking chocolate, finely chopped |
|
143 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
143 |
2017-11-08 03:12:43 |
1/2 cup plus 1 Tbsp. turbinado sugar |
|
144 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
144 |
2017-11-08 03:12:43 |
7 tablespoons unsalted butter, softened |
|
145 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
145 |
2017-11-08 03:12:43 |
6 large eggs, separated |
|
147 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
147 |
2017-11-08 03:12:43 |
1/2 cup almond flour |
|
148 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
148 |
2017-11-08 03:12:43 |
2 tablespoons maca powder |
|
150 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
14 |
2017-11-08 03:12:43 |
This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods |
sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq |
|
Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
|
<L1> ingredient
id |
ts |
value |
150 |
2017-11-08 03:12:43 |
1/4 teaspoon cream of tartar |
|
151 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
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Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
151 |
2017-11-08 03:12:45 |
2 1/2 cups quick-cooking oats |
|
152 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
152 |
2017-11-08 03:12:45 |
1/2 cup raw, unsalted sunflower seeds |
|
153 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
153 |
2017-11-08 03:12:45 |
1/2 cup raw, unsalted pepitas (shelled pumpkin seeds) |
|
154 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
154 |
2017-11-08 03:12:45 |
1/4 cup unsweetened shredded coconut |
|
155 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
155 |
2017-11-08 03:12:45 |
2 tablespoons flaxseed |
|
156 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
156 |
2017-11-08 03:12:45 |
2 tablespoons spirulina powder |
|
157 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
157 |
2017-11-08 03:12:45 |
1/3 cup coconut oil, melted |
|
158 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
158 |
2017-11-08 03:12:45 |
1/3 cup sunflower butter |
|
159 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
159 |
2017-11-08 03:12:45 |
3/4 teaspoon kosher salt |
|
160 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
15 |
2017-11-08 03:12:45 |
Spirulina Sunflower Bars Are Packed With Nutrients |
sites/default/files/styles/smallest_16_9/public/1507323139/spirulina-sunflower-bars-recipe.jpg?itok=QBpMN429 |
|
Step 1 Preheat oven to 350°F. Line an 8-inch square pan with parchment, allowing paper to extend over sides of pan to create handles. Step 2 Combine oats, sunflower seeds, and pepitas on a rimmed baking sheet. Bake until fragrant and just beginning to brown, about 10 minutes, stirring after 5 minutes. Transfer mixture to a large bowl; stir in coconut, flaxseed, and spirulina powder. Step 3 Stir together oil, sunflower butter, and salt in a small saucepan; bring to a boil over medium-high heat, stirring often. Stir in honey and remove from heat. Pour honey mixture over oat mixture; stir well to combine. Firmly press mixture into prepared pan. Chill for 1 hour. Step 4 Using parchment handles, remove mixture from pan. Cut into 16 2-inch bars. Serve bars immediately or wrap in plastic and store in refrigerator. |
|
<L1> ingredient
id |
ts |
value |
160 |
2017-11-08 03:12:45 |
1/3 cup raw honey |
|
168 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
14 |
2017-11-08 03:05:25 |
1/2 teaspoon salt |
|
161 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
162 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
162 |
2017-11-08 03:12:46 |
3/4 cup dried mulberries (about 3 oz.) |
|
163 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
163 |
2017-11-08 03:12:46 |
3/4 cup apple cider |
|
164 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
164 |
2017-11-08 03:12:46 |
3 9- to 10-oz. Fuji or Golden Delicious apples, peeled and chopped (about 6 cups) |
|
165 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
165 |
2017-11-08 03:12:46 |
1 tablespoon fresh lemon juice (from 1 lemon) |
|
166 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
166 |
2017-11-08 03:12:46 |
1 1/2 teaspoons ground cinnamon |
|
167 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
167 |
2017-11-08 03:12:46 |
4 1/2 tablespoons turbinado sugar |
|
169 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
169 |
2017-11-08 03:12:46 |
3/4 cup old-fashioned rolled oats |
|
170 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
170 |
2017-11-08 03:12:46 |
2 tablespoon all-purpose flour |
|
171 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
171 |
2017-11-08 03:12:46 |
2 tablespoons white chia seeds |
|
172 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
172 |
2017-11-08 03:12:46 |
1/4 cup cold unsalted butter, diced |
|
173 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
173 |
2017-11-08 03:12:46 |
1/4 cup finely chopped walnuts |
|
174 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
16 |
2017-11-08 03:12:46 |
Get the Easy Recipe for Mulberry-Apple Crisps |
sites/default/files/styles/smallest_16_9/public/1507323139/mulberry-apple-crisp-recipe.jpg?itok=0HlXcp5m |
Chia seeds add Omega-3s and fiber! |
Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired. |
|
<L1> ingredient
id |
ts |
value |
174 |
2017-11-08 03:12:46 |
Vanilla yogurt, for serving (optional) |
|
183 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
14 |
2017-11-08 03:05:25 |
1/2 teaspoon salt |
|
177 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
184 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
130 |
2017-11-08 03:12:31 |
1/2 teaspoon vanilla extract |
|
175 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
175 |
2017-11-08 03:12:52 |
2 tablespoons coconut oil |
|
176 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
176 |
2017-11-08 03:12:52 |
1/4 cup popcorn kernels |
|
178 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
178 |
2017-11-08 03:12:52 |
2/3 cup roughly chopped toasted pecans |
|
179 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
179 |
2017-11-08 03:12:52 |
1/4 cup hempseed |
|
180 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
180 |
2017-11-08 03:12:52 |
1/2 cup turbinado sugar |
|
181 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
181 |
2017-11-08 03:12:52 |
1/2 cup pure maple syrup |
|
182 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
17 |
2017-11-08 03:12:52 |
How to Make Hempseed Maple-Pecan Popcorn Balls |
sites/default/files/styles/smallest_16_9/public/1507323139/hempseed-maple-pecan-popcorn-balls-recipe.jpg?itok=Tb3mV1Z6 |
|
Step 1 Melt oil in a dutch oven over medium-high heat; swirl to coat. Add popcorn; cover and cook, shaking pot frequently, until kernels pop, about 3 minutes. When popping slows down, remove pot from heat. Let stand until popping stops, about 1 minute. Pour popcorn into a large bowl coated with cooking spray. Stir in pecans and hempseed. Step 2 Stir together sugar and ¼ cup water in a medium, heavy pan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar dissolves, 1 to 2 minutes. Stir in syrup, butter, and salt; cook over medium-high heat until a candy thermometer registers 300°F, about 12 minutes. Remove pan from heat; stir in vanilla. Step 3 Immediately pour hot syrup mixture over popcorn mixture; toss to coat. Let cool for 1 minute. Carefully form mixture into 10 3-inch balls, being sure not to compact them too tightly. Place on parchment and let cool completely. |
|
<L1> ingredient
id |
ts |
value |
182 |
2017-11-08 03:12:52 |
3 tablespoons unsalted butter |
|
194 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
88 |
2017-11-08 03:12:18 |
1 teaspoon salt |
|
185 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
185 |
2017-11-08 03:12:54 |
3 cloves garlic, minced (about 1 Tbsp.) |
|
186 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
186 |
2017-11-08 03:12:54 |
1/4 cup extra-virgin olive oil |
|
187 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
187 |
2017-11-08 03:12:54 |
1 15-oz. can chickpeas, drained and rinsed |
|
188 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
188 |
2017-11-08 03:12:54 |
1 cup canned pumpkin |
|
189 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
189 |
2017-11-08 03:12:54 |
1/4 cup fresh lemon juice (from 1 large lemon) |
|
190 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
190 |
2017-11-08 03:12:54 |
2 tablespoons tahini |
|
191 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
191 |
2017-11-08 03:12:54 |
1 teaspoon ground cumin |
|
192 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
192 |
2017-11-08 03:12:54 |
1 teaspoon harissa |
|
193 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
193 |
2017-11-08 03:12:54 |
1/4 teaspoon raw honey |
|
195 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
195 |
2017-11-08 03:12:54 |
1/4 teaspoon freshly ground black pepper |
|
196 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
196 |
2017-11-08 03:12:54 |
1 tablespoon toasted pepitas |
|
197 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
18 |
2017-11-08 03:12:54 |
Get the Easy Recipe for Spicy Pumpkin Hummus |
sites/default/files/styles/smallest_16_9/public/1506958679/pumpkin-hummus-pumpkin-power.jpg?itok=X-tVjDV9 |
If you prefer your hummus on the mild side, leave out the harissa. |
Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired. |
|
<L1> ingredient
id |
ts |
value |
197 |
2017-11-08 03:12:54 |
Pinch of paprika (optional) |
|
207 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
19 |
2017-11-08 03:12:58 |
How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie |
sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR |
|
Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired. |
|
<L1> ingredient
id |
ts |
value |
138 |
2017-11-08 03:12:37 |
1 teaspoon vanilla extract |
|
198 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
19 |
2017-11-08 03:12:58 |
How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie |
sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR |
|
Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired. |
|
<L1> ingredient
id |
ts |
value |
198 |
2017-11-08 03:12:58 |
2 ripe bananas, peeled and frozen |
|
199 |
<L1> recipe
id |
ts |
title |
image_url |
description |
make_it |
19 |
2017-11-08 03:12:58 |
How to Make Valerie Bertinelli's All-in-One Breakfast Smoothie |
sites/default/files/styles/smallest_16_9/public/1506963288/all-in-one-breakfast-smoothie-valerie-bertinelli.jpg?itok=5KPTOkRR |
|
Combine bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate-covered espresso beans, oil, and vanilla in a blender and blend on high speed until smooth. Divide evenly between 2 glasses. Garnish each with chocolate-covered espresso beans and a sprig of mint, if desired. |
|
<L1> ingredient
id |
ts |
value |
199 |
2017-11-08 03:12:58 |
1 cup ice |
|