I've made several variations of gluten free banana bread including this insanely decadent Peanut Butter Banana Bread with Reese's Peanut
Butter Cup Cream Cheese Glaze which is based off of my regular Banana Bread recipe.
Not exact matches
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour
cream 6 ounces cheddar
cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
Cheese Frosting: 4 ounces full - fat brick - style
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
cheese, room temperature 1/2
cup (1 stick) unsalted
butter, room temperature 2
cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt
When making this cookie does a half a
cup of
butter go in with the cookie dough recipe or do you share some of that
butter with the
cream cheese frosting
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour
cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block
cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
CREAM CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and b
CHEESE FROSTING4 ounces
cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and b
cheese2 tablespoon
butter, at room temperature1 and 1/2
cups confectioners» sugar1 / 4
cup whole milk or heavy
cream1 teaspoon vanilla extractCombine
cream cheese and b
cheese and
butter.
While the cake is cooling, beat the
cream cheese, 1
cup powdered sugar,
butter, vanilla extract and cinnamon in small bowl until smooth.
Crispy Bottom Peanut
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan
cream cheese, room temperature 1
cup smooth peanut
butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
for the cinnamon
cream cheese frosting: 12 oz
cream cheese, cold 6 tbsp unsalted
butter, at room temperature 1 tbsp vanilla extract 4
cups powdered sugar 1 tsp cinnamon
6 oz
cream cheese, at room temperature 3 tbsp unsalted
butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4
cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons
butter melted 2 (8 ounce) boxes of
cream cheese softened 1/4
cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4
cups chocolate chips 15 Andes mints coarsely chopped.
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nece
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nec
Cheese Icing 8 ounces (227 grams)
cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nece
cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if nec
cheese, room temperature 1/4
cup (1/2 stick or 57 grams) unsalted
butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4
cups (500 grams) powdered sugar 1 tablespoon (or more)
cream, if nece
cream, if necessary
For the frosting 16 ounces
cream cheese, softened 1
cup (2 sticks)
butter, softened 1 1/2 teaspoons vanilla extract 3
cups powdered sugar, sifted
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2
cup heavy
cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g of self - raising flour 2) 150g of
butter, cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of
cheese in slices, cut into small squares 7) 200g of ham in slices, cut into small squares 8) 300g of
cream cheese 9) 1
cup of chopped fresh chives
for the frosting: ○ 150g
butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2
cups) powdered sugar, sifted ○ 200g
cream cheese, cold (or substitute with vegan
cream cheese)
Add the corn, 1
cup of cheddar,
cream cheese, broth, seasonings,
butter, milk, and whipping
cream to the pot.
1
cup flour 1/2 tsp salt 1/2
cup fresh Parmesan
cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted
butter 1/4
cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan
cheese)
FOR
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted
butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4
cup whole milk 3/4
cup heavy
cream 4
cups grated extra-sharp cheddar
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
Pin It Yield: 10 servings Prep Time: 15 minutes Cook Time: 7 minutes Ingredients: 1 1/2
cups crushed salted pretzels 4 tablespoons white sugar 10 tablespoons unsalted
butter, melted 1
cup granulated sugar 2 (8 ounce) packages
cream cheese, room... Continue Reading →
Ingredients 1/2
cup butter 1/2
cup cream cheese 1/2
cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2
cup flour 1 teaspoon baking soda 1 teaspoon salt 1
cup blueberries 1/2
cup white chocolate chips 1/4
cup dark chocolate chips
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1
cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon
cream of tartar 2 tablespoons sugar 1
cup grated parmesan
cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
3
cups powdered sugar 1/2
cup unsalted
butter, at room temperature 8 ounces
cream cheese, at room temperature 3 TBSP maple syrup 1 tsp vanilla
For the Cheesecake 1 Tbsp
butter 3 Tbsp graham cracker crumbs 8 oz package
cream cheese 5 oz Greek yogurt 1 egg 1/4
cup brown sugar 1 tsp vanilla
Typical Ingredients: 3 tablespoons
butter, 8 ounces
cream cheese, 4 ounces confectioners sugar and chocolate wafer cookies (or Oreo cookie crust), 2 1/2
cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2
cups heavy whipping
cream, 1/4
cup white sugar
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted
butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar
cheese, sour
cream
cream cheese 1
cup powdered sugar 6 tablespoons
butter 1 teaspoon vanilla extract Powdered sugar (optional for decoration)
Tacos:
Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package)
Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 cont
Cheese, grass - fed, organic (4 oz)-- where to buy
cheese Sour cream, grass - fed, organic (1 cont
cheese Sour
cream, grass - fed, organic (1 container)
Maple Frosting 6 oz
cream cheese, at room temperature 3 tbsp unsalted
butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar 1/2
cup coarsely chopped Heath bars, for serving (2 1.4 - ounce bars)
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2
cups heavy
cream 1 1/4
cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2
cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
cream cheese, softened 1/2
cup butter, softened 6 - 8 Tbsp.
for the glaze, i add 6tbsp
butter to the
cream cheese and cut the sugar to 1/2
cup and whip in a stand mixer for 10minutes.
Pin It Ingredients: 3 Tbls unsalted
butter, melted 24 golden oreos, divided 1 1/4
Cup strawberries, medium dice 1 Tbls sugar 1 Tbls water 2 tsp lemon juice, fresh squeezed 1/2 tsp cornstarch 8 oz
cream cheese, softened 1/3
Cup... Continue Reading →
Ingredients: For the crust: 1 1/2
cups graham cracker crumbs 1/4
cup sugar 6 Tablespoons
butter, melted For the Strawberry Layer: 8 ounces
cream cheese 1/2
cup... Continue Reading →
Frosting: (measurements are approximate) 3 tablespoons vegan
cream cheese, at room temperature 3 tablespoons vegan
butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1
cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)
package
cream cheese, softened 1/4
cup butter, softened 1/2
cup granulated sugar 1 large egg 2 tablespoons all - purpose flour 1 teaspoon vanilla extract
So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2
cups sour
cream, 3
cups of cheddar
cheese, 1 can
cream of chix soup, 1/2 pound of
butter and some cornflakes.
For the Filling: Step 1: Beat
cream cheese, 1/2
cup peanut -
butter until well blended.
Vegan Maple -
Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple fla
Cheese Frosting: 1/4
cup vegan
butter (I like Earth Balance), softened 1/4
cup vegan
cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple fla
cheese, softened approximately 2 - 3
cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
In the slow cooker, combine the
butter, 2
cups of the shredded Cheddar, the Fontina, the White Cheddar
cheeses, the eggs, and the sour
cream together.
3/4
cup heavy
cream + more for brushing, very cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2
cups all - purpose flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted
butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style
cream cheese, very cold, cut into pieces
1 package (3 ounces)
cream cheese, softened 1/2
cup sour
cream 1/4
cup butter, softened 6
cups warm mashed potatoes (prepared without milk or
butter)
4
cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1
cup frozen corn 2 to 3 cloves garlic, chopped 1
cup cream 1 generous
cup grated Pepper Jack
cheese 2 tablespoons
butter Salt Pepper
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted
butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut
Butter, softened or Vegan
Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons unsalted
butter Salt and pepper 1 1/2 tablespoons flour 1
cup stock (your choice; Julia recommends beef) or
cream (I used stock; it doesn't * need *
cream) 3/4
cup grated Swiss
cheese 2 tablespoons fine, dry breadcrumbs
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour
creamcream
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice
cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/2 C. hot fudge ice
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and
butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature
cream cheese and
butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2
cup), a sprinkle of salt, and around 3
cups of powdered sugar until I realized adding more sugar was not going to help the runniness.