Sentences with phrase «bit like butter»

Plus, as much as I love and believe in coconut oil, I think cookies should taste a bit like butter.

Inching through rush - hour traffic in the 2014 Nissan 370Z Nismo is a bit like buttering your bread with a broadsword; sure, you'd look way awesome doing it, but there are probably better uses for the blade.

Not exact matches

I can not for the life of me get this to work — it doesn't taste like humous and I can't get all the bits to go no matter how much I blend it (still ends up like crunchy peanut butter).

Enjoy Life Foods Semi-Sweet Mega Chunks taste just like bits of ganache in my gluten - free nut butter cookie recipe.

I love changing it up with brownies — making brownie bites, adding espresso (see my amazing Espresso Brownies with Cocoa Cream Cheese Frosting), and even going the peanut butter route, like my Ultimate Reese's Brownie Pizza.

We liked them slightly warmed up in the microwave and spread with a bit of butter.

Well, these other books had me so convinced this was the way to go, so I was a little scared to gain the weight back when I decided to take your challenge and start incorporating little bits of whole food fats back into my diet - nuts / nut butters and seeds and the like, without the oils though.

Debuting two new flavors, including Dark Raspberry and Dipped Banana, Protein Bites will also be available in familiar options like Sunseed ™ Butter and Cinnamon Spice.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

It was a bit of an experiment for me because the easy way out is to use a pre-mixed all purpose gluten free flour (like I did with the peanut butter cookies I made here), but today I wanted to try something different.

I'll be making regular peanut butter cookies with kisses... quite a bit like these, but if I win I can make these...

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

I'm very proud of this creation because, like with the Banana Peanut Butter Bites (shared on my weight - loss blog), it's all my own — I didn't even do an internet search for recipe inspiration before throwing it together.

This one was inspired by Reese's Peanut Butter Chocolate Eggs (these ones), which are a bit like a chocolate egg sliced in half: perfectly ovoid on top and flat on the bottom, filled with creamy peanut buttery deliciousness.

The strawberries and peanut butter almost made it taste like a PB & J some bites.

Plus, I like a bit of butter in my caramel which theirs didn't have.

If you want to be super decadent you could add a bit of cashew butter to the finished product but I like the texture so far this way.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Much like my Peanut Butter Mousse Bars and my Triple Chocolate Cheesecake Bars, this thin layer of hot fudge at the bottom of the pie is a decadent little surprise with each bite of pie.

I like to cook my french toast in butter to give it a nice buttery flavor and then drizzle a little bit of maple syrup over the top and serve it with fresh fruit.

The fruit acts like the butter; slightly sweet and a bit tart.

In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leaves.

Cut the butter or shortening into small bits and rub these into the dry ingredients until you have a breadcrumb - like mix.

But then I started kicking around ideas like maple - butter walnuts and spicy - sweet - pecans I decided it was rather lame that most spiced nuts are full of butter, sugar and bacon and this was breakfast, surely they could be a tiny bit indulgent but also wholesome.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

Add 8 tablespoons melted butter, 1 egg, a bit of kosher salt and as much pure vanilla extract and ground cinnamon as you like.

1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success)

My favorite way to eat almond butter is to mix it with a little bit of coconut oil and freeze for 15 minutes — it taste like almond butter fudge!

For the record of the natural peanut - butter camp: I used 1 3/4 c of Trader Joe's creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Deb's.

I like to use smooth peanut butter, but if you want some peanut bits in your bars you could use chunky peanut butter.

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.

- boil potatos, drain and set a side - heat butter, garlic and milk - add potatos and mash - add broth, water, green onions, peas, and meat stir well - simmer 15 minutes (or until heated through to your liking)- crumble a bit of bacon on each surving

I can't believe someone else likes the brown rice cake / nut butter combo Just finished mixed nut butter (brazil, almond, and cashew) with cinnamon and a wee bit of salt, no sweetener required!

I like to let them cool for a couple of minutes, then pop them out a bit to continue cooling by sliding a butter knife around the edges to help release.

And if you are too lazy (like I am) to rub butter with you fingers, cut it into little bits with a knife, put it and the flour in the largest bowl you can find and give it a good whirr with a handmixer.

Melt a generous bit of coconut oil and butter and pour in the batter, in whatever shape or size you'd like.

Well, these are basically like little nice cream bites, coated in chocolate and stuffed with peanut butter caramel.

I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer and sweeter, feel free to add more butter / oil and sugar.

Vegan Chocolate - Covered Peanut Butter Balls, are energy bite - like treats made with peanut butter and figs, dipped in dark chocButter Balls, are energy bite - like treats made with peanut butter and figs, dipped in dark chocbutter and figs, dipped in dark chocolate.

I drizzled on some vegan yogurt for a bit of tang in contrast to all the warm spices going on, but I feel like almond butter would be great too.

Mix it with a little bit of water to create a thick, spreadable consistency just like regular peanut butter.

I drink coffee all the time... The dough typically used for baklava is filo dough, which is a bit different than puff pastry since it is typically very thin sheets of dough with butter between the sheets, instead folded into the dough itself like puff pastry, but this would certainly work beautifully!

I roll them into balls, hence the name, peanut butter bites but you could shape them any way you like.

We like to simply add them to oatmeal though lately I have been making energy bites in my food processor with dates and nut butter and a little honey, and then stirring in hemp hearts and puffed brown rice and forming the mixture into balls!

So things do not always go so well in the kitchen, but, when they fail and we are pathetically licking up the remainders from the baking dish, wishing with every bite we can change the results from bad to good, it's recipes like these Chewy Chocolate Almond Butter Sandwich Cookies that give us hope for the next time!

I was thinking these were like the peanut butter protein bites and I totally didn't read the directions.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

The only way to make it any better was to slather a thin layer of fresh butter over the top of a thick slice and eat it slowly, savoring every bite like it was my last.

I like to let the sugar dissolve a bit into the butter - it helps when you coat the popcorn.

Or, if you like to spice up things by glazing your root crops, try mixing a bit of blackstrap with butter for a flavorful glaze.