Sentences with phrase «butter cups came»

Thankfully Justin's dark chocolate peanut butter cups came into my life and I never turned back.

These chocolate pumpkin butter cups came together so easily, and fortunately, since I ended up with a quadruple batch -LRB-!)

This recipe for chocolate pumpkin butter cups came about when I was conducting my chocolate melting trials.

The only sweetness in these peanut butter cups comes from a bit of maple syrup.

Not exact matches

In the US, at least, butter comes in sticks that are always 8 tbsp (or 1/2 cup).

Came home, scooped the butter into a cup, and it wasnt enough!

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Add the next 2 cups of flour and the 6 tablespoons of melted butter, mix until the dough comes together for about 5 minutes.

Add 16oz of almond butter and 1/3 cup of maple syrup to the food processor, and blend until the mixture comes together.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

It yielded just over 2 cups of crumbs and required four tablespoons of butter to come together.

I baked these accordingly except that I used 1 less egg and only 3/4 stick of butter (1 stick is about 1/2 cup) technically I used less of the wet ingredients but my brad came out really moist inside.

Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!

Your imagination is the limit when it comes to combinations of ingredients — we also played around with the idea of doing an oreo crust with pistachio yogurt, topped with a peanut butter magic shell, some mini peanut butter cups, and a few Heath sprinkles.

Heat 1/2 cup butter and 1 cup water in a medium saucepan over medium heat until butter is melted and mixture comes to a simmer.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Came out well.Substituted with equal amount of whole wheat flour, 1/8 cup of olive oil instead of butter, skipped the dry milk n followed the recipe.

Add 1 cup butter, broken into hunks, and orange liqueur and pulse until the dough comes together.

Because other reviewers noted that they came out a bit blah, I also added about 1/4 cup of chunky peanut butter to the batter and spread raspberry preserves (Kirkland brand so they are nice and tangy, not super sweet) on half then baked according to directions.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

And if you feel like making this extra fancy, I'm sure you can come up with some extra special decoration on top or to do something fun with the peanut butter cups, other than mounding them in the center.

Not only do their coconut flakes come in a conveniently portioned bag (about 4 cups total), but the also aren't super large which makes them perfect for making into butter.

A peanut butter cup recipe comes up when I click the link.

Plus, I didn't have any cupcake liners (what people usually use to make nut butter cups), so we poured these straight into my nonstick mini muffin pan and crossed our fingers that they'd come out in one piece.

The only good thing that came from that trip was that a) we didn't die and b) a small bag of incredible, dairy - free chocolate peanut butter cups we found in Detroit, which we hid from the children and stress - ate as we made our way through the lake effect.

almond extract and 1/4 cup confectioner sugar to the butter and it came out great.

In a medium sauce pan over medium heat add the three cups of milk and two tablespoons butter, stirring occasionally until the milk comes to a boil.

Its milkshake - like texture comes from a frozen banana, a few tablespoons of almond butter, and a scant cup of almond milk.

After coming off of a fun weekend celebrating our one year anniversary and eating some insanely delicious cake that had a hidden peanut butter cup in the middle, (OMG), I am a bit more chipper than most Monday mornings!

I'm a Brit and we are knocked flat by «sticks» and «cups» Butter comes in 8oz blocks and cups?

After the cookies come out of the oven, a miniature Reese's peanut butter cup is placed on the top each.

bittersweet chocolate chips 1 cup (2 sticks) sweet butter Guest Post: Blueberry Lavender Vanilla Ice Cream — Vegan, Gluten - free, Refined Sugar - free Today's recipe comes from the lovely Beth Manos Brickey of the blog Tasty Yummies!

Instead of thumb - print cookies this group came out looking more like a peanut butter cup — without peanut butter.

The Fab 4 Formula is simple: protein (20g minimum, from protein powder, collagen powder, or Greek yogurt) + fiber (10g minimum, from chia seeds or flaxseeds) + 1 tablespoon of healthy fat (like nut butter, or avocado) + handful of greens (like spinach or arugula) + 1/4 cup fruit (optional, but optimally low - sugar berries) + superfoods (optional; this is where cacao or adaptogens would come in) + liquid (water is fine, but nut milks are also great).

I use Bulletproof coffee beans to make my espresso or coffee — and while I don't follow their famous process of adding the extras like butter or ghee into my coffee, Bulletproof beans are my exclusive go - to for brewing a cup, because I know the company holds itself to the highest standards of quality when it comes to sourcing and producing their products.

Covered in nutritional caution tape, conventional peanut butter cups are sworn enemies when it comes to weight loss.

These came as a result of loving me some keto cups and all things coconut butter.

my mom will only eat healthy stuff and any muffin recipe i came across had 1 cup sugar and / or 1 cup of butter.

Hugh and I are coming out of a hot cocoa and whipping cream phase and now these almond butter cups are the treat of choice.

Anyhoo, I decided to throw a book launch party with my closest the week before the book came out and I made some epic treats for it, including my vegan peanut butter cups, vegan sushi from the detox, and these raw cheesecake slices.

Pumpkin Pecan Baked Brie I sheet puff pastry dough (Pepperidge Farms - two sheets come in a box) 1 (8 oz) round Brie cheese 1/3 cup pumpkin butter (I buy this at a produce stand but have seen it in grocery stores.

That's how the Peanut Butter Cup Caramel Bars and Midnight Craving Cupcakes came into existence.

But when it comes to the Reese's Peanut Butter Cup - style «two great things that taste great together,» I think that LEGO + Harry Potter is right up there.