Sentences with phrase «butter bites at»

Not exact matches

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Blend a bit and add butter one Tbsp at a time and mix between each addition.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Much like my Peanut Butter Mousse Bars and my Triple Chocolate Cheesecake Bars, this thin layer of hot fudge at the bottom of the pie is a decadent little surprise with each bite of pie.

I am at the table with a thick slice of that glorious bread — spread with entirely too much fresh butter, you know, the kind that after one bite you could make dental molds from the tooth imprints....

Same goes for the Gomacro bars, I haven't tried the cashew caramel one yet, but the banana almond butter was a bit dull, I expected a lot more, and at 2.79 a pop I'm unlikely to shell out again, although the flavour combinations for the range sound so amazing.

Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

I added two small potatoes at the carrot stage, and one bunch of kale at the pearl onion stage, and increased the liquids, butter, and flour a bit (probably should've measured, oops).

Dip them in butter and cinnamon sugar and you have churro bites that are just as good as at the fair without the third degree frying burns or all the calories from the oil.

At first I was a bit afraid that a 23 cm tin wouldn't hold 2 kilograms of apples, but cooking them in butter compressed them nicely.

Make sure your butter is not cool at all; if the butter or cream has the least bit of a chill to it, it will cause the caramel to seize.

Peanut Butter Fudge Bites http://www.delish.com/recipefinder/peanut-butter-fudge-bites-recipe-jello1113 Digicats -LCB- at -RCB- Sbcglobal -LCB- dot -RCB- Net

Once you are happy with the level of browning, pour the butter into a large heatproof bowl (make sure you scrape the browned bits at the bottom of the pan into the bowl as well).

Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping tablespoon more peanut butter and a little more than a cup more powdered sugar and that did the trick for me!

To make the choco - coco bites also dairy free, I used some unsweetened coconut milk yogurt (yes, prepared with coconut milk only — you can find some at Whole Foods) and replaced butter with coconut oil.

Those with a sweet tooth will be delighted at the dessert selection from the Crustless Lemon Cream Pie (page 27) to the Coconut Peanut Butter Bites (page 31).

They are a little bit more expensive that peanut butter in the grocery store, but they are also simple to make at home.

I could find only two brands of marshmallow creme at the store here, so tried your recommendations to cut the milk and the butter, and add a bit of peanut butter.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

And yes, because coconut oil turns to liquid at a lower temp than butter, this frosting does get a bit dicey a higher temps.

Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)

I can grind but butters fresh at my market, so maybe I'll try running a bit of espresso & honey through it at home: --RRB-

I use all natural, unsweetened nut butters, so the kinds you find at the store that ONLY have nuts as an ingredient, and that you have to stir quite a bit to evenly distribute the oil from the nuts.

It was love at first bite — the tangy dressing mixed with the egg, crisp asparagus and sweet butter lettuce.

I believe I may have tried it at one point, but I went through so many variations of these muffins that I can't say for sure... Anyhow I'm sure it will work just fine, although oil does tend to contribute a bit more moistness to baked goods than butter.

Remove it from the heat and pour the butter into a separate dish to cool completely, leaving behind any burnt bits at the bottom of the pan.

Biting into these tasty no bake chocolate peanut butter raisin oat bars you'll be surprised at how familiar they may seem.

I will have to try the cornflake version of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with butter fried spaetzli (to golden brown) topped with a butter - rosemary (dried)- (very) dark chocolate sauce, baked with a bit of sprinkled sugar on top till the sugar crystalizes.

Whisking constantly, cook butter until it turns golden brown and brown bits form at the bottom of pan.

Of course, Swedish «Rye» Bread is delicious anytime of year, equally at home as a breakfast with a bit of almond butter and cinnamon sugar or as the bread in a ham sandwich.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

-LSB-...] Here are more scone recipes you might enjoy: Truly Great Scones recipe at Chubby Hubby Meyer Lemon Scones recipe at Baking Bites Peanut Butter and Jelly Scones recipe at Cookography Maple Oatmeal Scones -LSB-...]

I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy coButter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cobutter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!

Thanks goes to three «secret» ingredients, which include some of the liquid from the jar of kimchi, soy - bean paste (dengjang, or white miso if you can't find it), and butter, which gets slipped in at the very end to help add a luxuriously mouthfeel to each bite.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

At first I thought the peanut butter was a bit odd, but when you consider that the majority of raw cheesecakes are made with an abundance of cashews whipped into a butter, the leguminous peanut butter made sense.

Add the butter and vanilla extract and pulse until combined, check to be sure there aren't any big vanilla bean chunks, pulse a bit more if so, the butter should be creamy and light at this point.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

... one more thing... i made the almond butter fudge, but used organic peanut butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!

Desserts Chocolate - Covered Rice Krispies Treats from Julie of The Little Kitchen Orange Fluff from Jamie of My Baking Addiction Chocolate Peanut Butter Pretzel Brownies from Susannah of Feast + West Mini Ombre Heart Cookies from Bridget of Bake at 350 Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple Unicorn Shaped Cookies from Jessie of CakeSpy Oreo Cheesecake Bites from Brenda of a farmgirl's dabbles Lemon Blueberry Bread from Glory of Glorious Treats Blintz with Blackberry Sauce from Sommer of A Spicy Perspective Pastel Rainbow Cake from Bree of Baked Bree Individual Chocolate Souffles from Andie of Andie Mitchell

After experimenting a bit with the coconut butter, I think that when it's added at the same time as ice, it can tend to freeze up and solidify and that's where it doesn't blend in well.

From roasted chickpeas to peanut butter chocolate chip energy bites (yes, really), you'll never look at chickpeas the same again.

Coconut butter is solid at room temperature, so we will have to warm it up, and then cool it back a bit before we can whip up this frosting.

The chocolate peanut butter energy bites, made with 5 simple ingredients, that require no baking or cooking at all!

ETA in response to reader requests: If you've got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa.

getting the chocolate dough around the peanut butter balls was definitely a bit challenging as the dough is pretty much at its plasticity limit... eventually worked it out but it was very time consuming.

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

Their new book, Pretty Simple Cooking, has over 100 easy - to - make - at - home vegetarian recipes, including these ingenious Chocolate Peanut Butter Bliss Bites.

The Silver Palate cookbook says to cut up pieces of bread in bite - sized pieces and either toast them in the oven at 400 degrees or put them in a fry pan with butter and garlic and stir fry..

Featuring the delicate sweetness of dates and the richness of natural peanut butter, these cheesecake bites are perfect for «a grand finale at a dinner party [but] simple enough to share with someone special while watching movies on the couch!»