Sentences with phrase «butter cups before»

If you refrigerate the peanut butter cups before cutting them and adding them to the cookie dough it helps them keep their shape and ensures that the cookie dough will not melt them.

Not exact matches

If you've had a buckeye before, or Reese's cup, or anything chocolate + peanut butter (if not, WHY?!)

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.

First let me say that, before receiving this food processor from Cuisinart, I only had a small 4 - cup prep food processor, which I ruined while making homemade almond butter a few months ago.

So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2 pound of butter and some cornflakes.

Before I started my sugar avoidance kick, I posted a recipe for these almond butter cups that included some powdered sugar.

Taking the «everything is better with butter» concept to heart, this recipe uses half a cup of the good stuff to be mixed with herbs before getting dolloped onto the salmon and veggies.

2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup garlic butter (see below) Sea salt and fresh ground black pepper

One question before I happily dive in to make these: Does recipe call for 1/2 cup butter plus 1/2 cup ghee - or - coconut oil?

I mixed the Birthday Party Cake Mix with 2 large eggs and a 1/2 cup of soft butter, then dropped spoonfuls of batter onto cookie sheets before baking them for 11 minutes.

I think I slightly overdosed on the butter as I didn't really measure it cause I was unsure whether the recipe called for 1/2 cup of butter before or after melting lol.

I've been adding the spices BEFORE I transfer to the pan to fry up — when I'm mixing in the first half cup of butter and tomatoes.

Maybe I could add a 1/2 cup of peanut butter before I process the bananas to add another layer of flavor.

1/2 cup almond meal (to make your own, process almonds through food processor and stop right before it turns into butter).

I added granulated garlic and 2 tablespoons of butter to the potatoes and dissolved the saffron in 1/4 cup of the warmed cream before adding it to the spuds.

For the Caribbean Pasta Ingredients: 1 box of bowtie pasta cooked according to package (remember to generously salt water before cooking pasta) 1/2 cup unsalted butter 1/3...

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.

1/4 tsp saffron 2/3 cup butter 1 3/4 cup milk 50 grams of fresh yeast (note: I use 2 packages of 0.6 oz) 1 egg 3/4 cup of granulated sugar 1 tsp salt 6 1/2 cup all purpose flour Raisins for decorating Egg white to be brushed on before baking

Give the butter a good whisk to disperse the little brown bits and vanilla seeds into the liquid before pouring 1 1/4 cups of it into a measuring cup.

To make things even easier, I put the milk, butter (or Smart Balance), and saffron threads in a Pyrex cup measure in the microwave to warm for just 15 seconds before putting in the bread machine; which gives the yeast a good start, too.

7 — Once all your cups are topped with their pretty pink strawberry coconut butter, you need to pop them back into the fridge or freeze for 5 mins to set before adding that final, vanilla layer.

Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.

(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt

Although I have definitely binge - eaten my subject while trying to take photos before... Hello, peanut butter cups.

For the coconut butter, soft it first before measuring out 1/2 cup.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)

Sprouted flax toast @silverhillsbakery Almond butter @justins Homemade blackberry chia jam - literally just heated about a cup of blackberries, a big squeeze of lemon and 2 TBS chia seeds on the stove, mashed it and let it cool before transferring into a jar for toast, yogurt, smoothies, etc..

Ingredients: 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 1/2 large red bell pepper, diced 1/2 large yellow bell pepper, diced 2 stalks celery, chopped 1 large onion, chopped 2 cloves garlic, minced 2 tablespoons all - purpose flour 2 cups chicken stock or canned low - salt chicken broth 3 tablespoons butter 3 tablespoons all - purpose flour 2 cups half and half 4 ounces Pepperjack cheese, cubed 10 to 12 ounces sharp white cheddar cheese, grated (that's 10 - 12 ounces before grating.

Yield: 32 Servings 3 cups of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.

VARIATIONS: Before baking and topping with last half of the paprika, you can mix 1/4 cup dry breadcrumbs with 1 tablespoon melted butter, sprinkle on top, add paprika and bake.

I make myself a cup of Aeropress coffee while I put away the dishes that have dried from dinner the night before and then sit on the couch with my coffee and half a banana with pb or almond butter and read blogs or browse the internet.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

For a rosemary - walnut twist, add 1 teaspoon finely chopped rosemary to the melted butter before whisking with the sugars, and 1/2 to 1 cup chopped walnuts to the dough with the chocolate chips.

I made them in a square cookie bar pan, and added, a mini muffin size, homemade nut butter cup to the center of each brownie before baking @ 350F for 15 - 17 minutes.

Non-stick cooking spray 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1-1/2 sticks (6 ounces) unsalted butter at room temperature, plus 3 tablespoons melted 2 tablespoons unsweetened cocoa powder, preferably Dutch processed 1-1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk Confectioners» sugar before dusting

Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water

Caramel Cake (Gourmet, January 2008) Cake: 2 cups plus 2 tablespoons sifted cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder3 / 4 teaspoon baking soda1 / 2 teaspoon salt1 stick (4 oz) unsalted butter, softened1 cup granulated sugar1 teaspoon pure vanilla extract2 large eggs, at room temperature 30 minutes1 cup well - shaken buttermilk Caramel Glaze: Make cake: Preheat oven to 350 °F with rack in middle.

3/4 cup granulated sugar 2 large egg yolks 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 cups all - purpose flour 1 cup confectioners» sugar 2 tablespoons fresh lemon juice (more if necessary) 1 teaspoon grated lemon zest (zest your lemon before you juice it) With an electric mixer, beat the butter and granulated sugar until fluffy.

Mix molasses and water in a liquid measuring cup, and stir until combined (Note: you may need to stir again before adding to butter mixture).

unsalted butter, melted, plus more for pan 3 large eggs, beaten 1/2 cup coconut milk (shake can to blend before measuring) 1/3 cup maple syrup 2 tsp.

I use about 1 cup no sugar vanilla almond milk, a heaping scoop vanilla Vega One, scoop of matcha green tea, a spoon of cinnamon, spoon of good honey, spoon of almond butter, 1/3 cup pre cooked steel cut oats, blend, then add another cup almond milk and puree with 1 cup frozen berries and 1 frozen (peel before freezing) ripe organic banana.

And have you ever topped a pumpkin cheesecake with like two cups of brown sugar, butter, and pecan streusel before??

First off I doubled the recipe and added about a 1/4 cup of corn starch into the flour before I measured it (making it cake flour) and I added 4 Tbs of white vinegar to the milk and let it stand for 5 mins (this makes it buttermilk) and I used vegetable oil instead of butter plus I added 1 Tbs of Vanilla extract.

If the kids eat their dinner, they can also have a healthy snack before bedtime such as a cup of Greek yogurt, a peanut butter cracker, or fresh fruit.

For children that prefer a smooth texture, consider putting about 2 cups of nonfat dry milk into a plastic bag and crushing it with a rolling pin before adding to the peanut butter and honey.

With craft brewing on the rise and many breweries tinkering with flavorings that range from the somewhat obvious (honey or citrus) to the eyebrow - raising (jalapeño, hemp, or even peanut butter cup) it was only a matter of time before someone stared a 35 - million year old fossil in the face and thought, «would you make a -LSB-...]

unsalted butter, melted, plus more for pan 3 large eggs, beaten 1/2 cup coconut milk (shake can to blend before measuring) 1/3 cup maple syrup 2 tsp.

Baked Oatmeal # 2 Ingredients: 3 cups Oats 3/4 cup Brown Sugar Or Molasses 1/2 cup Butter 2 Eggs 2 cups Milk 2 tsp Baking Powder 1 tsp Salt Directions: The night before, mix all ingredients together and pour into 13 x 9 inch buttered pan.

Before high school, I would down a cup of black tea with three spoons of white sugar and maybe a piece of white toast with butter and cinnamon sugar (heavy on the sugar).