Sentences with phrase «almonds in a little butter»

I toasted slivered almonds in a little butter and sugar and sprinkled them on top which also added a nice touch.

Not exact matches

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

I only had Justin's Maple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple syrup.

Dry ingredients like nuts, beans, tea, spices, flour and even almond butter can all be purchased in bulk — and by bulk we mean you can purchase as much or as little as you need — no boxes, plastic packaging or paper necessary.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

If you're enjoying leftovers the next day, cut the muffin in half, lightly toast, and spread a little almond butter on them — delicious!

I wholeheartedly suggest using the Maple Almond Butter from Justin's, and maybe a little maple syrup, and perhaps a few slivered almonds cooked in maple syrup.

Today I have vegan - ified those little chocolate cups of heaven and traded in the peanut butter for nutritious MaraNatha Maple Almond Bbutter for nutritious MaraNatha Maple Almond ButterButter!

I like to use smooth almond butter (not crunchy) in my cookie and energy bite recipes as I find this helps the ingredients process a little easier.

Oh, and I like a little almond butter in my cheese sauce as well.

Cashew butter really gives it a taste / texture closer to authentic cookie dough, as it's a little more mild in flavor, but I LOVE almond butter so I didn't mind that the flavor really came through.

What I love about their ice cream is the amount of add - ins including peanut butter, almond brittle and crunchy little bits.

When I got home from visiting Matthew, I had a major craving for chocolate chip cookie dough, so I got a little creative in the kitchen and whipped up a gluten - free and egg - free batch using almond butter, almond flour, honey, vanilla extract, and white chocolate chips.

Well, I love almond butter most days but because I'm currently on a zero to little grains diet, almond butter has become a staple in my pantry.

In this awesome little frozen Acai bowl with papaya, we've got chia seeds, acai powder, frozen bananas, coconut cream, almond butter and chopped papaya.

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honIn another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin honey

The almond butter in these brownies make them a little more fudgy and decadent than your typical date bars.

I ran out of almond butter so in the second batch I subbed a little bit of peanut butter to make a full cup.

I store leftovers in the fridge for a quick snack with a little almond butter slathered over the top.

Personally I like to toast some slivered almonds with a little butter in my cast iron skillet, then sprinkle with a touch of salt when they are golden brown and delicious!

I've been getting a little tired of just plain almond butter every day and this is all I've been needing in my life.

I originally came up with this easy paleo brownie recipe because I wanted a quick brownie recipe using ingredients I had in the pantry — a little bit of almond butter and some cacao powder.

Keep in mind pumpkin puree doesn't have much flavor, so you might want to taste the batter and adjust your spices accordingly... maybe add a little more almond butter too.

I experimented in the kitchen and made up my own breakfast / nutrition bar the other day with almond butter, sliced almonds, dried shredded coconut, almond flour, and a little honey.

I was also a little shy of a half cup of almond butter so I ground some roasted almonds in food processor then dumped into that the eggs, the rest of the almond butter and used my homemade pumpkin pie spices (1 tsp) and about a half teaspoon of ginger.

Easy to make... especially if you warm your almond butter a tad in the microwave to make it a little easier to spread into the mini muffin cups!

I had decided to add cashew nut butter in place of the almond butter — the result was well worth the little extra I had spent.

Cookies — Linzer Cookies from A Canadian Foodie — Turtle Cookies from A Pretty Like in the Suburbs — Sparkling Toffee Cookies from Jelly Toast — Chocolate Drop Cookies from Kitchen Heals Soul — Christmas Card Cookies from The Simple, Sweet Life — Double Chocolate Chip Oatmeal Cookies from Kitchen Treaty — Masala Chai Snickerdoodles from Oh Ladycakes — Chocolate Toffee Pecan Cookies from Clockwork Lemon — Gluten Free Lace Cookies from Wheat Free Mom — Merry Cherry Icebox Cookies from Bakersbeans Bars / Squares — Holiday Lemon Cheesecake Bars from The Kitchen Magpie — Salted Caramel Swirl Brownies from What's Gaby Cooking — Peanut Butter, Chocolate and Oat Cereal Bars from Bake or Break — Nanaimo Bars from Warm Vanilla Sugar — Toffee Triangles from If You Give a Blonde a Kitchen — Dolce de Leche Bars from Buttered Up — Cookie Butter Oatmeal Bars from Chelsea's Messy Apron — Cranberry Almond Brown Butter Cereal Bars from Lovely Little Kitchen — Cranberry Cheesecake Brownies from Eat Good 4 Life — Raspberry Almond Streusel Bars from TasteFood

I also included little jars of homemade almond butter and fresh cranberry jam in our packages.

The other day I mixed in a touch of cinnamon and a dash of honey with my almond butter for a little something special — I highly recommend it!

You can totally use regular almond butter and you could throw in a little maple syrup to amp up the maple flavor in the cake.

I added a little avocado oil to 2 1/2 cups of raw almonds and had butter in about three minutes.

Throw in some citrus, almond butter, frozen summer berries, a sprinkle of chia, and you've got an energizing blend that's really fun to look at;) I know the combination sounds a little offbeat at first glance, but that earthy sweetness is so right with the other tart and rich components here.

I suggest serving these little gems with a small glass of chilled non-dairy almond, cashew or coconut milk (unsweetened vanilla are all good choices), my easy Raw Cinnamon Cashew Milk, or you can smear some raw almond butter or some cashew butter in between two of them and really take things up a notch.

This product is formulated with numerous plant - based ingredients, like Sunflower Oil, Sweet Almond Oil, Avocado Perseose, and Shea Butter, that moisturize your little one's skin while strengthening it and locking in moisture all day.

For the latter, stir a little warmed up low sodium organic veggie broth with plain almond butter in a small bowl until smooth, and add minced garlic, fresh grated ginger, turmeric, and crushed red pepper.

While the little ones worked on art projects and snacked on almond butter and apples, we chatted with Lindsey about breastfeeding, being a doula, and bringing a mindful approach to parenting in New York City.

«Sauté berries in a little lemon water with fresh grated ginger and top with a crumble made from a combination of almond butter, rolled oats, and apple pie spice,» says Sass.

Usually I just toss them in my granola, or throw them on a smoothie bowl, add them into Dark Chocolate Energy Balls or use them to give my Vegan Almond Butter Cups a nice little crunch.

Almond butters differ slightly in texture, feel free to add a little more coconut flour if needed to achieve the desired consistency in order to form the bites.

I suggest serving these little gems with a small glass of chilled non-dairy almond, cashew or coconut milk (unsweetened vanilla are all good choices), my easy Raw Cinnamon Cashew Milk, or you can smear some raw almond butter or some cashew butter in between two of them and really take things up a notch.

I also like Justin's almond butter, and it comes in little 2T packets for automatic portion control.

I like to use smooth almond butter (not crunchy) in my cookie and energy bite recipes as I find this helps the ingredients process a little easier.

Glassman suggests swapping in a salad for the open - faced sandwich at lunch and adding almond or peanut butter to Barber's banana snack for a «little protein and healthy fat.»

Heat up a large skillet on medium heat with a little butter and olive oil (this ones for the patties) combine and mix in a large bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or smaller (I make them smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes Serve

Once I've made these two things, I then take out a big pot and put into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).

The only qualm I have about is that it's a little too sweet (I think there's just a little too much almond butter in there for my taste).

I made my own by pulverizing almonds with a little bit of sea salt and maple syrup in my food processor, but you could totally use store - bought almond butter here.

I add a little honey, vanilla and salt (not in the almond butter variety) but I am forcing myself to use it, not enjoying it.