Sentences with phrase «amounts of butter so»

I seem to be able to tolerate small amounts of butter so I use it occasionally.

Not exact matches

The nuts and nut butter give you such an amazing boost of plant - protein, while the dates give you lots of fibre, the coconut oil is full of life - giving fats and the baobab doses you up on insane amounts of iron and vitamin C — so you'll be buzzing after every bite!

There's also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness!

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

If you want to replace all of the butter with avocado, you can do so, but the texture will be different and you will want to increase the amount of liquid to compensate.

This was back in my «pre-clean» days so I didn't really think then much about the amount of butter, cream, or flour that might have been in the bisque.

I used applesauce in place of butter to ensure these could be dairy free so my dad could eat them, but if dairy isn't a concern for you then feel free to switch out the applesauce for an equal amount of melted butter.

It has some slight differences — it calls for 1 tsp of cinnamon; more flour, but it's for SIFTED flour so it would be about the same amount of the unsifted this calls for; and 3/4 cup of shortening and no butter.

So these are in the oven right now and I just wanted to say that we may have different sized cookies because I used about 3/4 of the amount you listed and I had way too many cookie crumbs / butter mix left over!

So I made some steaks that afternoon and while I waited for the bacon wrapped steaks to cook, I ate a tablespoon (disclaimer: amounts are approximate) of coconut butter while I waited for the steak then went on to eat a can of artichoke hearts.

Most other sticky / cinnamon bun recipes have half the amount of butter, so this one is overkill.

I am not a raw carrot person, I believe carrots should be pickled or baked with a generous amount of butter, so why did I make this?

I do halve the amount of salt called for, but have started using salted butter instead of unsalted, so I think it ends up evening out.

We had some leftover bolognese sauce, so for a quick dinner I thought I'd make some polenta with a fair amount of cheese, a little cream, and a bit of butter.

But cookies are just an extra sweet thing that is completely unnecessary, considering the incredible amount of sweets there is going to be in this period, and overall just a cluster of flour and sugar that needs tons of butter to stay together and taste good, so definitely not my cup of tea.

I feel comfortable keeping the unprocessed pear butter for a couple of days, even a week or so, in the fridge, which is what I do when I have a small amount left over from making the pear butter.

If you are and want a natural way to up the protein in your smoothie, then I suggest adding some almond butter and upping the amount of almond milk so it doesn't end up as thick as pudding.

I didn't quite have enough maple syrup, so I used a small amount of Trader Joe's pumpkin butter to make up the difference and it worked great.

Although if the butter does change color, you get Ghee (clarified butter) which is just notorious for the amount of saturated fats, it can be had in moderation, not that you're going to keel over in a day:)-RRB- The point of the bechamel is the purity of the white color to resemble creaminess and all the good stuff, so I can see why one would want to restart using fresh butter if the color does change.

What makes a brownie fudgey is the amount of fat in it, so chocolate and vegan butter in this case.

Doing this for all your recipes gives you the exact amount of flour / butter / sugar etc. you'll need in total, so you can purchase just the right amount — not too much and not too little!

They do have a fair amount of peanut butter and honey, which will cancel out the benefit of carob being so low in fat.

Just grease a 18x13» rimmed baking sheet with a generous amount of butter and spread the batter into a thin, even layer (if your recipe calls for mix - ins be sure they're finely chopped so you can still spread the batter thin.)

Since I've had a small amount do that with other pecan pie recipes, I did have a cookie sheet on the lower shelf, so it wasn't too much mess, but I suspect the pie would have been even better with more of the filling (though chocolate and pecan and butter crust was scrumptious).

I had just over a cup of almond flour, so I halved the recipe, but then tweaked the amounts of butter and baking soda up a bit.

The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out of my measuring cup) and to beat the whipping cream to soft peaks and then add the peanut butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.

So equal amounts of almond butter and powdered sugar, which makes this recipe so easy and fuSo equal amounts of almond butter and powdered sugar, which makes this recipe so easy and fuso easy and fun!

Spread the peanut butter so that it's covers a good amount of the chocolate but doesn't touch the edges of the paper.

Another commenter mentioned dryness in gf baked goods so I doubled amount of oil / butter, and just to make sure they rose I used a whole packet of yeast and doubled the amount of sugar.

This recipe requires only a small amount of white chocolate, and is instead filled out with rice puffs and Hognuts Birthday Cake peanut butter, so you get the creaminess and sweetness of the white chocolate using only a quarter of the stuff!

Though I will say the chocolate chips took away a bit from the peanut butter flavour, so if you really want a peanut butter cookie, I'd halve the amount of chocolate chips or leave them out entirely.

Sure thing, cashew butter should work just as well I'm not sure of the amount, so just add bit by bit until it reaches its maximum yumminess.

I didn't want to risk ruining my whole batch of almond butter if my experiment went poorly, so I started with just 1/2 cup and added small amounts of cocoa and sweetener as I went.

The amount of peanut butter is so small per serving in this recipe, that any natural brand of peanut butter will be fine for this recipe.

The scone recipe requires only half the amount of fig butter made here, so reserve the remaining spread for your morning toast — or use all the fig butter at once by doubling the scone recipe.

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.

I had less than a tsp of cinnamon so I added other spices, and I misread the amount of butter and shorted it by 2 tablespoons.

I was just short of the amount of butter needed, so I slurped in some olive oil in it's place.

Peanut butter contains a high amount of peanut oil, which is why it works so well to remove the gum.

As soon as the butter crystallises, part of the sound wave penetrates the cocoa butter, so the amount of reflection we measure changes.

Grass - fed meat, milk products, and butter contain a higher amount of good omega - 3 fats, so are healthier than feed - lot / grain - fed animals and dairy products.

So I went to my local health food store to spend an upsetting amount of money on almonds, pumpkin seeds, sunflower butter, and coconut nectar.

Many nuts and nut butters that you buy have huge amounts of salt, sugar, or added flavors, so it's best to always buy nuts with nothing else added.

I can still remember the day so clearly when I gave my daughter, Emma, a small amount of nut butter when she was about 9 months old (she's now 20 months old).

I've tried the recipe with only arrowroot, only soda, a combo of both, adding Shea butter to the mix, increasing the amount of coconut oil, and so on.

With that said, due to its fat content, meat — particularly red meat — is quite flavorful on its own, so you'll probably find that salt, pepper, or small amounts of butter provide the taste you want without the need for further add - ons.

I've been eating basically dark leafy greens, red onions, mushrooms, berries and calcium / magnesium rich beans, as well as minimal amounts of cashews, almond butter and seeds every day or every other day, trying to get the right nutrients in my bones so I could heal better.

I had made something similar a while ago but I added cocoa butter and beeswax, it was great with the exception of the cocoa butter caused it not to be nice and slippery and made it drag more so I think it is wiser not to use cocoa butter in deoderant unless it is in miniscule amounts.

I have about a normal amount of calories, but I eat almost all of it in one go (I know, bad habits), so I eat a LOT before bed (mostly protein... peanut butter and almond butter... another bad habit) and only a small meal in the morning after a big workout early in the morning, so have a calorie deficit during most the day.

I would like to know if in the pumpkin spice soap I could use shea butter instead of olive oil and if so, what amount of shea butter?