Not exact matches
If you want to try it with all coconut
cream I think it would be fine, however I'd recommend increasing the lemon by a couple of
tsp as well as
adding some onion and garlic powder since you'll lose the flavor from the mayo.
-LSB-...] possible (1 cup)-- where to buy butter Vanilla extract, homemade if possible (1
tsp)-- how to make homemade vanilla extract
Cream, from grass - fed cows, raw if possible (
add until you get the consistency you want)---LSB-...]
Sauce: 1/8 C butter 1/2
tsp garlic 1/2 C
cream 1/2 -3 / 4 C shredded Parmesan salt and pepper to taste Bring to boil reduce heat stir till cheese is melted
add fresh basil
Optional egg wash - lightly beat another egg and
add 1
tsp whipping
cream (heavy
cream).
I took a container of
cream cheese icing and
added 1
tsp of cinnamon to flavor it.
I dissolved 1.5
tsp of arrowroot powder in the heavy
cream prior to
adding it to the boiled sweeteners (I let it dissolve in the
cream for about 7 minutes while the sugar boiled and made sure there were no lumps before
adding it to the caramel along with the butter and whisking vigorously).
2oz
cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I
added 1/2
tsp pizza seasoning)
• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1
tsp baking soda • 2
tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not
creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can
add your favorite seasonal nut) ** • dried cranberries (for topping) **
If you want these to taste more like an authentic Snickerdoodle, I would suggest
adding 1 - 1 1/2
tsp of
cream of tartar... this is the ingredient that puts the «doodle» in the Snickerdoodle.
I
add, 1
tsp pumpkin pie spice, walnuts and put an organic
cream cheese topping over it and it is delicious!
3 lbs of white american cheese 2 C sour
cream 2 C green chiles 2 C can milk (
add only 1 can first) 2
Tsp chicken bouillon 1
Tsp garlic
I took the original chocolate cake mug recipe
added 2 tps of coconut oil, 1
tsp of peanut butter, and a splash of heavy
cream.
Take off stove and
add 1 cup
cream cheese, 1/4 cup creamy natural peanut butter, and 1
tsp vanilla.
I
added 2 T of sour
cream to mellow out the flavor and 1
tsp of salt.
i also used two
tsp baking soda since i was out of baking powder n
added two tablespoons of apple cider vinegar to the
creamed oil n sugar mix.
And Spencer, I just made a batch but
added 1/4
tsp cream of tartar to help them hold their structure.
I may next time try
adding a
tsp or 2 of sugar while
creaming the
cream cheese and butter.
Cilantro Garlic Sauce 1 1/4 Cup Plant Based Sour
Cream 1 1/2 Cup cilantro (1 - 2 bunches,
add more for storing cilantro flavor) 1/4 Cup like juice 1 1/3 Tbsp Minced garlic 1
Tsp minced ginger 1/4 tsp s
Tsp minced ginger 1/4
tsp s
tsp salt
canned
cream of coconut (not coconut milk — however I have used coconut milk when I couldn't find
cream of coconut and I
added a 1/4
tsp of vanilla)
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2
tsp) 1/2 cup warm water 1/2 cup heavy
cream or undiluted evaporated milk 1/2
tsp freshly crushed cardamom seed (optional) 1/2
tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and
add the eggs with the
cream.
For the
cream coloured middle: 2 cups cashews (soaked for 5 hours) 2 ripe bananas (frozen) 1
tsp cinnamon 1/2 cup fresh apple juice (no
added sugar!)
100 g CHOC Chick Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to
add this butter, so don't
add if you are vegan) 5
tsp rum (or water) 4 tbsp single
cream (vegan
creams work brilliantly!)
I love
adding just a tad (about 1/3
tsp) to dairy - free ice
cream mixtures and let the blender amalgamate the gum fully.
Add sour
cream, mustard, 1
tsp.
Added 8oz flour (2oz wholemeal, 6oz white), 1
tsp cream of tarter and 1/2
tsp bicarbonate of soda and a large pinch of Himalayan pink salt.
Organic cane sugar, coconut sugar or sucanat (3 cups) Butter, from grass - fed cows (1 cup) Vanilla extract, organic or homemade vanilla extract (1
tsp)
Cream, from grass - fed cows (
add until you get the consistency you want)
In the food processor,
add: 1 tbls peanut butter 1/2
tsp vanilla 1 teaspoon Splenda (or preferred sweetener) heavy sprinkle of cinnamon to taste 1 tbs
cream cheese, for smoothness (could be omitted) 1/4
tsp ground flaxseed (for fiber, nutty taste)(could be omitted)
Add half of the bacon, the potatoes,
cream, bay leaf, thyme, and 1/8
tsp.
If you can still taste the
cream cheese flavor try
adding a little more cinnamon, or try 1 / / 2
tsp vanilla or almond extract to flavor them instead.
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but
added about 1/3 extra of all of the other spices and also
added nearly a
tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce
cream cheese, 8 ounce butter, ~ 6 ounce heavy
cream, ~ 5 ounce honey, 1
tsp vanilla combo - toasted the coconut before dressing the cake.
I actually
added a 1/2
tsp of cinnamon and instead of 1 c sour
cream, I used 1/2 c and another 1/2 c of applesauce.
You will need to cut the baking soda in the recipe by half and
add 2x the amount of
cream of tarter to
add an acidic ingredient to keep it from turning green from the chlorophyl (see this article) So if the recipe calls for 1
tsp of baking soda, do 1/2
tsp baking soda + 1
tsp cream of tarter.
Salted Caramel Fudge ice
cream, to serve FILLING 45g butter 1 egg 50g almond meal 25g plain flour PASTRY 300g plain flour with a good pinch of salt
added 225g butter, cold, cut into 1 cm squares 85 ml very cold water 2
tsp lemon juice Begin by making the pastry.
Martha Stewart Living, May 2004 Yield Makes 4 1/2 cups
Add to Shopping List Ingredients Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey 1/4
tsp salt, divided 1/4
tsp pepper 1 cup chopped onion Crock Pot
Creamed Corn - Real Housemoms CROCK POT CREAMED CORN comes together in a flash and cooks away making dinner a snap and
Creamed Corn - Real Housemoms CROCK POT
CREAMED CORN comes together in a flash and cooks away making dinner a snap and
CREAMED CORN comes together in a flash and cooks away making dinner a snap and a hit!
Banana
cream 3 large very ripe bananas 1 - 2 Tbsp coconut oil 1
tsp ground vanilla 1/2
tsp cardamome Tip:
Add 4 - 6 dates for extra sweetness (especially if you do not add chocola
Add 4 - 6 dates for extra sweetness (especially if you do not
add chocola
add chocolate)
For the Smoked Paprika Almond
Cream 1 cup raw almonds 1 1/4
tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2
tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth,
adding 1 - 2 tbsp additional water for consistency only if needed.
Add 1/3 cup water and the Brussels sprouts,
cream, the remaining 2 tablespoons of cider vinegar, and 1/4
tsp.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1
tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy
cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil,
add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids m
add goat cheese and allow to melt — stirring consistently •
Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids m
Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly
add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids m
add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Lemon - Vanilla Coconut
Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it swe
Cream:
Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it swe
Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the
cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it swe
cream that rises to the top) ⅛
tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4
tsp pure maple syrup (can
add a bit more of you like it sweeter)
Then make a selection or mixture of the creamy fats you have in your fridge: i.e. coconut - milk yogurt or full - fat greek yogurt, heavy
cream, creme freche, melted unsalted organic butter, goat's milk
cream cheese, and maybe
add a 1/2
tsp of lemon - flavored cod liver oil for your omega - 3s, etc..
Skin
Cream: In a blender
add 2
tsp.
Sometime I take any remaining coconut
cream (left from scooping out of chilled can of coconut milk) and whip it with a touch of vanilla (I like to use a scraped vanilla bean or paste if I have it cause I like the specks — but a 1/4 to 1/2
tsp of good quality extract works too), I usually
add a few drops of vanilla SweetLeaf drops (coconut sugar would work here too if you aren't concerned with sugar / carbs).
Add 1/4 cup of almond milk, 1/4 cup of coconut
cream, 3 Tbs olive oil, 1
tsp garlic powder, 2
tsp parsley, 1
tsp salt, and 1/2
tsp of ground black pepper to the potatoes and then mash.
Ingredients (makes 4 servings): 24 ounces organic unsweetened coconut milk or almond milk 4 TBS raw organic cacao 4 TBS raw organic honey 1/2
tsp organic peppermint extract Optional: Dairy free whip
cream & vegan chocolate chips Directions:
Add coconut or almond milk, cacao, peppermint extract and honey to a Vitamix or blender.
1 8oz
cream cheese package 1/4 cup powdered sugar (start with a little less and then
add more if needed) 1/4
tsp vanilla Pomegranate seeds Use an electric mixer to mix the
cream cheese, vanilla and powdered sugar until smooth.