Sentences with phrase «butter frosting so»

My family like the Chocolate Cake with Peanut Butter Frosting so much!

Not exact matches

Not a fan of coffee so I added 2 tbsp of maple syrup and cashew butter to the frosting which made it super creamy and disguised the taste of my not so ripe avocado.

I didn't have arrowroot flour, so I used almond flour, and I couldn't find any dates for some reason, so I used raw honey, and I don't like nuts in brownies, so I didn't use pecans, and I didn't have any hazelnut butter and didn't want to buy any because it's expensive, so I didn't frost them, but these are fantastic even with the substitutions and without the frosting, wow.

Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, and it is still so tasty!Frost with whatever dairy - free frosting suits the occassion.

I was already in love with your pumpkin spice brown butter frosting but this is just fabulous and so simple!

I'm an adult now, so I've topped these waffles properly: with smooth almond butter frosting and maple syrup, and I'd recommend extra chocolate chips and toasted pecans too.

So if you have leftover bananas — and love peanut butter — this chocolate chip banana cake with penaut butter frosting is definitely for you!

(the peanut butter frosting was not so great, but that's my fault, not the recipe's!

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I don't think butter cream would go well with the flavour, so stick with cream for filling and frosting.

Make the frosting: whip butter with powdered sugar and salt until light and fluffy; add in the milk while whipping so that the mixture is thick but spreadable.

And you need a peanut butter frosting that's firm enough to hold up to layering more cake on top of it, so no cream cheese or whipped cream frosting here.

I topped mine with roasted pecans, and frosting with coconut oil, powdered sugar, lemon zest, pineapple juice and butter, so good!

The peanut butter frosting was so fragrant, too.

My kids did not think this tasted overly pumpkiny so a whole can is fine and have you tried my Browned Butter Cream Cheese Frosting - it would be perfect for this cake!

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Im not a fan of butter or any type of grease in my frosting so i made a cream cheese and whipped cream version.

So I figured I'd turn plain old Sugar Cookie Bars in to The Bug's Ultimate Sugar Cookie Bar — which naturally meant chocolate chips and peanut butter frosting!!

Let me start by saying two things 1 - I didn't over bake it and 2 - we all hate caramel (which tastes like burned sugar to us) so I substituted simple cream cheese frosting (equal parts cream cheese / unsalted butter / dash of vanilla / powdered sugar).

The brown butter cream cheese frosting gets its sweetness from caramelizing the butter, so less sugar is needed.

I'm not going to make frosting this time (too much sweet stuff for me) so I will just think of them as chocolate muffins, and am going to eat some with almond butter.

Making these today!!!! I've been making a similar version to satisfy that chocolatey sweet tooth, but I can not wait to try your slight variation (aka: peanut butter frosting... o.m.g.) I am SO with you on how amazing plant based foods can easily transition to something sweet or savory and meld into meals or desserts!

My favorite way to top these so far have been with my healthy Chocolate «Frosting» or Chocolate Peanut Butter Swirl, pomegranate seeds, and cacao nibs.

Peanut butter fudge frosting sounds so dangerous:) Looks amazing!

These look so delightful, and I love the pairing of banana cupcakes and peanut butter frosting — delicious!

I made a banana cake with peanut butter frosting on my 26th birthday last year, so this is kind of like the reverse, and sounds even more delicious!

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And you know how much I love my nut butters so I'm especially excited about the fudgier frosting, because to me, there is no such thing as too much chocolate fudgy goodness.

The nut butter addition also means this frosting thickens and sets as it chills, so if your frosting seems too soft to pipe right after blending pop it in the fridge for a bit first.

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.

Frosting worked perfectly but tastes a little too much like honey for me so I ended up adding about 1/3 cup more peanut butter.

One thing I do different though is this: because I adore ooey gooey rolls and am not a huge fan of frosting, I DID use ALL of the sugar / butter / orange filling and just used a light coat of frosting on top, applied while still warm so it would melt around good.

So, I made a small batch of chocolate peanut butter «muffins» and transformed them into a cupcake with a 1 minute frosting that is so rich and fudgy, I had a hard time believing it actually worked myselSo, I made a small batch of chocolate peanut butter «muffins» and transformed them into a cupcake with a 1 minute frosting that is so rich and fudgy, I had a hard time believing it actually worked myselso rich and fudgy, I had a hard time believing it actually worked myself!

For the frosting; I was short on coconut oil, so I subbed the coconut butter for the remainder of the oil.

Loved this recipe and have been obsessed with this MaraNatha Dark Chocolate Almond spread so swapped that for the maple almond butter and took the maple out of the frosting just using 1.5 tbl of honey instead and YUMMMY!!!

The frosting was a little grainy, so I added a little vanilla and butter, and it was glossy and perfect.

I didn't have three eggs so I substituted 1/4 cup applesauce for one egg, used vegetable oil instead of canola and added peanut butter to the frosting.

To make the speculoos frosting: In a large bowl, using an electric mixer on medium speed, mix together the speculoos and butter for a full minute so it's light and fluffy.

SO many yummy, yummy things, like Crunchy Quinoa Salad, Cranberry Chutney, Garlic Scape Pesto, Banana Cupcakes with Peanut Butter Frosting, Quinoa Pizza Bites, German Chocolate Pecan Pie Bars and Italian Chard Soup.

About the frosting, I don't like it runny and sweet so I used almost double the amount of butter to get the right consistency.

SO many yummy, yummy things, like Crunchy Quinoa Salad, Cranberry Chutney, Garlic Scape Pesto, Banana Cupcakes with Peanut Butter Frosting, Quinoa Pizza Bites, German Chocolate Pecan Pie Bars and Italian Chard Soup.

Made with wholesome ingredients like chestnuts, cashews, dates, coconut, honey and cacao butter, this surprisingly healthy Cookie Dough Dip tastes so good, no one will ever guess that it's this healthy... It would even make for a terrific spread or even a delicious cake frosting!

I didn't have arrowroot flour, so I used almond flour, and I couldn't find any dates for some reason, so I used raw honey, and I don't like nuts in brownies, so I didn't use pecans, and I didn't have any hazelnut butter and didn't want to buy any because it's expensive, so I didn't frost them, but these are fantastic even with the substitutions and without the frosting, wow.

The frosting tasted like sweet potato however, so next time I think I will put a coating of peanut butter on them!

I just wanted to tell you that this is my go - to frosting recipe!!!! I've had it 3 times with almond butter, using butter instead of palm shortening because I could never find it in stores... so delicious!

So, I made a small batch of chocolate peanut butter «muffins» and transformed them into a cupcake with a 1 minute frosting that is so rich and fudgy, I had a hard time believing it actually worked myselSo, I made a small batch of chocolate peanut butter «muffins» and transformed them into a cupcake with a 1 minute frosting that is so rich and fudgy, I had a hard time believing it actually worked myselso rich and fudgy, I had a hard time believing it actually worked myself!

When they were younger, I whipped up homemade butter frosting and purchased nontoxic food coloring so they could decorate them like I did when I was a child.

So I made the frosting again using the contents of the correct jar, coconut butter, and I gave my task a whole lot more attention.

I used to not like cream cheese frosting because it was always so hard to pipe but then I found a happy balance with adding some butter to it and then my heart was happy.

So therefore, we are healthy - ish, up until we add the creamy peanut butter frosting, chopped Reese's Pieces and mini chocolate chip cookies.