Sentences with phrase «butter and cream cheese used»

Make the frosting: In a medium bowl, whip together the butter and cream cheese using a hand mixer.

Not exact matches

So, for the butter, use 5 1/2 oz, and the chocolate and cream cheese 7 oz each.

Using a mixer, combine the cream cheese, peanut butter, agave nectar, sugar, lemonn juice, soy creamer, and vanilla until smooth.

Use a mixer to combine the cream cheese, goat cheese, and butter.

While waiting for the sugar cookie to cool, prepare the cream cheese frosting by whipping together cream cheese and butter until pale and fluffy using an electric stand mixer fitted with the paddle attachment.

I actually used half butter and half lowfat cream cheese, just as delish and some half and half instead of cream.

Combine the remaining cream cheese frosting ingredients into the same bowl as the butter and using a handheld electric mixer beat until smooth and creamy.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

For the frosting, using an electric mixer on medium - high speed, beat the cream cheese and butter in a large bowl until light and fluffy.

Using a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth.

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese again.

In the stand mixer bowl, using a paddle attachment, beat together peanut butter, cream, cheese, and sugar until well combined.

I recently made a Swiss Chard gratin from Epicurious, and it was surprisingly light even though I remember using butter, cream and cheese.

3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons unsalted butter Salt and pepper 1 1/2 tablespoons flour 1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn't * need * cream) 3/4 cup grated Swiss cheese 2 tablespoons fine, dry breadcrumbs

Take the cream cheese and butter out of the refrigerator just 10 minutes before you're going to use them — they should be still cold and only a tad soft.

Frosting: Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth.

Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.

In a medium sized bowl using an electric mixer on medium speed, beat together the butter and cream cheese until softened and evenly mixed together (about 2 - 3 minutes).

Place the cream cheese and the remaining 8 tablespoons of butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you're using a hand - held mixer).

Beat cream cheese and butter for a couple of min until fluffy (I used the whisk attachment for my stand mixer) and sift in the powdered sugar and add the vanilla, beat for about 30 sec until combined.

Using a hand mixer or stand mixer, beat cream cheese and butter until combined.

Using a handheld or electric mixer, combine the potatoes, cream cheese, 1/2 cup half and half, and the butter and mix until combined.

In a medium bowl using a stand or hand - held electric mixer, beat together the butter and cream cheese until evenly combined and no lumps remain.

Re: the saltiness... I used natural peanut butter, Organic Valley cream cheese, and kosher salt per the recipe's measurements (but no sprinkle of salt on top).

In a separate large bowl using a stand or hand - held electric mixer on medium speed beat together the butter, cream cheese and sugar until evenly combined and no lumps remain.

I compared the recipes and realized that while most of the ingredients are the same, the proportions of butter, PB, cream cheese and sugar are really different, plus the Buckeyes use graham crackers in the mixture as opposed to using them in the crust (for my crust I combined leftover graham crackers / assorted stray cookies / cake ends / pop tarts that were in our freezer, and it was delicious!)

I'm going to try a variant the next time I'm cooking using the beef mixture and the cauliflower mash as a Shelherd's pie, but using butter, cream, and cheese.

Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes.

Best carrot cake ever!!!! We used honey, and a sugar free cream cheese icing, using goat butter and goat cheese (chevre soft cheese) and Swerve sweetener.

Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth.

Using an electric mixer, beat cream cheese and 1/4 cup butter together.

The recipes use butter, cream, creme fraiche, cheese and free range eggs.

We had to make it dairy - free by using Tofutti cream cheese and Earth Balance for the butter.

Also, for a slightly less guilty version, I sauted the onions / garlic in a garlic olive oil instead of butter, used reduced fat milk instead of whole, and used a fat free cream cheese and it tasted just as rich and heavenly!

yes I think maybe the fact that I used the lady fingers with the liquor might've mess things up a bit although the peanut butter flavor with the cream cheese was not my favorite either... and I really like peanut butter which is weird!!

Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy.

In a bowl, I used an electronic hand mixer, beat cream cheese, peanut butter, and sugar until combined.

The frosting uses just soft goat cheese (chevre) and the coconut oil instead of cream cheese or butter.

Using a mixer, beat cream cheese and butter until light and fluffy.

Using a stand mixer with the paddle attachment (or a bowl and a hand mixer) on medium - high speed, cream together cheeses and butter.

butter and cream cheese, using a paddle attachment mix until well creamed, approximately 4 minutes.

We use organic raisins, pumpkin seeds and flax seeds sourced by our flour provider, Keith Giusto.We use organic California sweet cream butter made by the Rumiano Cheese company.

Using an electric mixer on medium - high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1 — 2 minutes.

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

Discover genius uses for your cheese grater — like making homemade tomato sauce, grating butter for pie crusts, and even making banana ice cream.

Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)

«So, I've been having a craving for chicken fettucine alfredo, but I can't have it due to the butter, heavy cream and two types of cheese used... or so I thought.

How easy is that?!? Tips: if sending them in a lunchbox for school, use a little peanut butter or cream cheese to adhere the decorations and embellishments.