Sentences with phrase «butter cup filling»

And a forgotten bowl of almond butter cup filling reflects some of that silver morning light on its oily surface.

So I went to work changing them up to be similar and reminiscent of those peanut butter cup filled banana cookies and I threw all the ingredients together and am so happy with how they turned out on the first try!

Not exact matches

These nut - butter filled chocolate cups are the perfect treat for you Easter baskets.

For the filling, you can substitute margarine for the butter and increase the sugar to 1/4 cup.

I took a chewy peanut butter cookie recipe, used peanut butter cups instead of chocolate chips, then sandwiched them together with peanut butter filling.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

for the filling: 6 peaches 2 tablespoons butter, soft 1/4 teaspoon kosher salt 3/4 cup sugar 1 tablespoon turbinado sugar (optional) 6 tablespoons (1/4 cup plus 2 tablespoons) flour

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Filling: 1/2 cup butter, melted 1 1/2 cups brown sugar ground cinnamon raisins (optional) pecans, chopped (optional)

Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.

The filling is peanut butter flavored, so this tastes like a peanut butter cup cheesecake!

for the vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut butter filling 1 teaspoon pure vanilla extract

for the peanut butter filling: 1/2 stick butter, softened and cut into cubes 1/2 cup smooth peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extract

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

Coated with good quality semi-sweet or dark chocolate, these dairy - free chocolate pumpkin butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut - free options — all are scrumptious!).

I've told her she needs to get the rights or a patent on all these cookie cups she's been creating since besides the Reese's Peanut Butter Cookie Cups I posted last year, I haven't seen cups that are filled with all kinds of decadent fillings in perfect harmony.

Variations: Sweet and Tart: Substitute 1/2 cup filled red licorice pieces and 1/2 cup miniature sweet and sour candy pieces for the candy corn and peanut butter pieces.

apple filling 9 - 10 assorted apples (I used braeburn, grannysmith, honeycrisp, and pink lady) 1/2 cup white granulated sugar 1/4 cup packed light brown sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butter

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners» sugar, 1/2 cup smooth peanut butter, and the cream.

For the Filling: Step 1: Beat cream cheese, 1/2 cup peanut - butter until well blended.

For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz

3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic — minced 8 cups chicken broth 4 cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-

They are a little chocolate cup filled with coconut and coconut oil «butter» and can be flavored however you'd like.

Cinnamon Roll Pancakes For the Cinnamon Filling... In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon

For the Nutella Buttercream Filling (from Tracey's Culinary Adventures): 6 tablespoons Unsalted Butter, softened 1/4 cup Nutella 1/2 teaspoon Vanilla Extract 1/2 tablespoon Milk 1/2 cup Confectioners» Sugar, sifted

Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix

Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy cream

And the peanut butter cup - like filling just sends them over the top!

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

I used regular Oreo's to make a crust, then whipped up the peanut butter cheesecake filling, where a few peanut butter cup Oreo's were crushed and mixed in.

For the Filling 3 Tbsp butter, room temperature 3/4 cup brown sugar 1 tsp cinnamon pinch ground cardamon

- * lukewarm water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup + 1 tbsp olive oil or melted vegan margarine in place of the butter in the filling.

After almond butter has been dropped into each cup, pour the remaining half of the chocolate until filled to the top and almond butter is covered.

Filling 1/4 cup butter, softened and cut into bits 1 to 1 1/2 cup brown sugar 2 to 3 tsp cinnamon 1 1/2 cup walnuts, coarsely chopped 1/2 cup golden raisins 1/2 cup chocolate chips (optional) 1 egg

for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken

Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

For the fig jam filling: 2 pints ripe fresh black mission figs, rinsed, stems removed and halved 1 1/2 cups sugar 4 tablespoons butter Juice of 1 orange 1/4 cup ruby port or brandy (optional)

Fudgy brownies filled with peanut butter cups, topped with a peanut butter swirl.

Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.

No Bake Peanut Butter Cup Pie — this easy no bake peanut butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers Butter Cup Pie — this easy no bake peanut butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers dreCup Pie — this easy no bake peanut butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers drecup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers butter lovers dream.

Cookie Dough Filling 1 cup butter, softened 1 cup brown sugar 1/2 cup sugar 1/4 cup milk 2 tsp vanilla 2 1/2 cups flour 1 tsp salt 1 cup chocolate chips (mini)

Why not add a moist banana cake filled with both peanut butter cups and peanut butter chips to the mix?

For the cranberry cream cheese filling Ingredients: 1 cup (8 ounces) cream cheese, softened 1/4 cup unsalted butter, softened 2 cups powdered sugar 1 tbsp.

Cinnamon Biscuits — from Steph Biscuits: 2 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup shortening 2/3 cup milk Filling: 3 tablespoons butter 3 tablespoons sugar 1 teaspoon ground cinnamon

Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2 cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.

Just before you roll it out, prepare the filling by melting 1/4 cup of butter in a small bowl in the microwave and mix together the 1/2 cup brown sugar and cinnamon in another bowl.

FOR THE FILLING 2/3 cup sugar 1/4 cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3 cups whole milk 5 ounces fine - quality bittersweet chocolate (not unsweetened), melted 2 ounces unsweetened chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla