I made these yesterday substituting 3
TBSP butter for the palm shortening.
Not exact matches
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut oil,
butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3
tbsp chia seeds mixed with 9
tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
For the fats, I used a mix of Smart Balance, palm shortening and Tbsp or two of mashed sweet potato to make up for the extra moisture in butter (banana or applesauce would work, or omit) for a total of 20
For the fats, I used a mix of Smart Balance, palm shortening and
Tbsp or two of mashed sweet potato to make up
for the extra moisture in butter (banana or applesauce would work, or omit) for a total of 20
for the extra moisture in
butter (banana or applesauce would work, or omit)
for a total of 20
for a total of 207g.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more
for on top] 2
tbsp • heavy cream 1
tbsp •
butter [
for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
Heat 1
tbsp of
butter n a non-stick frying pan and sauté the leeks and celery
for 8 - 10 minutes.
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.
Here's my revamp: 2
tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2
tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3
tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2
tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4
tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2
tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6
tbsp butter, melted 3 cloves garlic, minced 2
tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4
tbsps butter, melted vegetable oil or
butter for frying 3
tbsps sugar 1 1/2
tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
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
As
for the preparation, I happened to have US measuring cups (another gift from my sister - in - law)- 1 cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130 g) and 1
tbsp butter = 15 g. I have halved the recipe because making a dozen is just too many
for us to finish.
2 1⁄4 cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1 cup
Butter unsalted softened 3⁄4 cup Sugar granulated 3⁄4 cup Light Brown Sugar packed 1 tsp Vanilla Essence 2
tbsp Egg Replacer
for 2 eggs 1 cup Semi-Sweet Chocolate Chips
For the Caramelized Onion Dipping Sauce: 1
Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2
Tbsp cider vinegar 2
Tbsp honey 1
Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to taste
3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml)
butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g),
for working the dough 2
tbsp (30 ml)
butter,
for the loaf pan
Deliciousness defined —
For a delicious, low - fat peanut
butter spread, combine 2
tbsp.
Organic brown sugar, slightly under 3/4 cup; cut out 1 1/2
tbsp butter and added 4
tbsp finely ground flaxseed; no bourbon (boo
for me!)
For the strawberry jam icing: 1 cup powdered sugar, sifted 4
TBSP unsalted
butter, at room temperature 1/4 cup strawberry jam A pinch of salt Sprinkles, to decorate
I was very generous with the peanut
butter (used more like 1/2 cup than 3
tbsp for 3 whole honeycrisps!)
for the cake 4
tbsp (1/2 stick) unsalted
butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3
tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2
tbsp white sprinkles, separated
Pin It Ingredients
For the cake: 355g plain flour 1
tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted
butter, softened... Continue Reading →
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
for the frosting 12
tbsp (1 1/2 sticks) unsalted
butter, room temperature 1/4 cup + 2
tbsp vegetable shortening 3 oz.
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8
tbsp) unsalted
butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
The recipe you have
for coconut milk requires 3/4 c. water to 2
tbsp of the cream /
butter which turns out to be quite economical compared to buying the canned milk.
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)
for the cookies 8
tbsp (115g) unsalted
butter, room temperature 1/2 cup (100g) white granulated sugar 3
tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
For the filling:
Butter — 1
tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6
tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Side Note: If your blender can not handle almonds at all, substitute
for 1
Tbsp of unsalted almond
butter.
2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3
tbsp of unsalted
butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional —
for glazing the top of the baked tart)
For the pie dough:
Butter — 1/2 cup or 1 stick All purpose flour — 2 cups Salt — 3/4 tsp Sugar — 2
tbsp Ice cold water — 8 to 10
tbsp
15
tbsp (200g)
butter 1/2 tsp (0.5 g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar
for decoration
For the Filling 3
Tbsp butter, room temperature 3/4 cup brown sugar 1 tsp cinnamon pinch ground cardamon
1/2 cup (1 stick) unsalted
butter plus more
for pan 3/4 cup all - purpose flour plus more
for pan 1/2 cup golden raisins 3/4 cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3 cup buttermilk 2
tbsp finely grated orange zest 1/2 sugar cup sugar 2 large eggs
I used Dakatine all natural peanut
butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1
Tbsp balls that I cooked
for 20 minutes at 180 °C (356 °F).
For streusel: 100 grams all - purpose flour 50 grams chopped almonds 75 grams
butter cut into cubes 2
tbsp.
For the dough: 280 grams (2 cups) flour 50 grams (1/2 cup) almond meal 200 grams cold
butter, cut into cubes 20 grams (2
tbsp.)
4 cups plus 1 tablespoon all - purpose flour 2
tbsp sugar plus 2
tbsp for sprinkling 2
tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of
butter) cold unsalted
butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten
for egg wash
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6
Tbsp unsalted
butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra
for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons
butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil
For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2
tbsp.
I make something similar to this smoothie and LOVE it
for breakfast or lunch... i use chocolate almond milk or chocolate coconut milk, bananas, peanut
butter, a
tbsp of ground almonds or hazelnuts and a
tbsp of oat bran!!!
What You'll Need: 2
Tbsp Star
Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper
for seasoning 1/2 cup orange juice 1
Tbsp mustard 1
Tbsp corn starch 1
Tbsp cold water Salad 2
Tbsp orange juice 2
Tbsp Dijon mustard 1
Tbsp Star
Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
I'm sorry you can't get away from saturated fat in a dish like alfredo, but 10 grams is very low
for a large serving like this (especially since 1
tbsp of
butter is 7 grams of saturated fat and alfredo is usually mostly
butter and cream!).
5
tbsp melted vegan
butter / coconut oil (just melt it by putting the
butter in a microwave - safe bowl and nuking it
for 30 seconds or until you can see that it's mostly melted)
For added flavor, whisk together 1/4 cup of orange juice and 1
Tbsp of the
Butter olive oil and marinate the pork chops in it while you prepare the salad ingredients.
Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe
for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor until it's ground up into a fine crumb, then you mix in a few
tbsp of melted
butter (3
tbsp per cup of ground crumbs), and then you can press it out into your pan.
1 cup all purpose flour 1 cup whole wheat flour 2
tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4 cups buttermilk * 1/4 cup sour cream 2 eggs 3
tbsp unsalted
butter, melted and cooled slightly 1/2 cup mini chocolate chips 1 - 2 tsp vegetable oil
for greasing pan
3 cups hot mashed turnip 3
Tbsp butter 2 eggs, beaten 3
Tbsp flour 1
Tbsp brown sugar 1
Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried bread crumbs and
butter for the top
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3
tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2
tbsp chopped chives to garnish lemon slices
for serving
1 head garlic Extra-virgin olive oil,
for drizzling 4
tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
i used 3
Tbsp of cocoa powder in the cookies, as called
for, and they weren't peanut
butter - colored, as shown — they were definitely chocolate peanut
butter cookies.