Place all the ingredients expect for
the butter in a small food processor and pulse until the herbs are finely chopped.
Not exact matches
Hi Vanessa, the Nutribullet is a really good
small size blender which I would really recommend however it's best to make nut
butters in a
food processor as blenders really need a liquid
in order to function.
In a
small bowl or the bowl of a mini
food processor, mix together the crushed graham crackers, 1 1/2 T sugar, and melted
butter.
Step 2:
In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small bead
In a
food processor put cold
butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the
butter is
in small bead
in small beads.
In a
food processor, pulse the flour and salt, then add
butter and pulse until the
butter pieces are very
small, like grains of rice.
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
Puree the almond
butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water
in the bowl of a
small food processor.
Howver, you can make your own: after mixing up smooth hazelnut
butter in a
food processor, transfer the mixture to a blender and (
in very
small batches), blend until perfectly smooth and almost liquid.
In a
food processor with steel blade put
butter, sugar powder, flour, cornstarch, vanilla and salt and blend until
small crumbles form.
Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more
butter before serving.
Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more
butter before serving.
1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds
in the
food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of
butter, for frying the pancakes 11) 1 banana, sliced into
small pieces (for topping) 12) Honey (for topping)
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted
butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey
in a
small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour,
butter, brown sugar, baking powder, and cream
in a stand mixer fitted with a paddle attachment or
food processor and process until the dough has
small lumps of sweet potato and
butter remaining.
Step 2:
In a food processor put cold butter cut into chunks, then flour, sugar, baking powder, spices and turn on until the butter is in small bead
In a
food processor put cold
butter cut into chunks, then flour, sugar, baking powder, spices and turn on until the
butter is
in small bead
in small beads.
1
small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground
in a
food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond
butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Pulse together the flour, shortening and
butter, and salt
in a
food processor until
small crumbs form.
Mix two tablespoons of almond
butter (or one tablespoon of almond
butter and one tablespoon of sunflower seed
butter: I recommend Dastony's version of both) with a couple of chopped carrots, one teaspoon of miso paste, one Medjool date, one teaspoon (or to taste) of fresh ginger and the juice of 1/2
small lemon together
in a
food processor until a pâté - like consistency is formed.
In a
small food processor, cream the
butter and coconut sugar together on a low setting, until fully combined.
In a
small food processor combine cashew
butter, soaked dates, coconut oil, and vanilla, and blend until smooth.
1 cup (2 sticks) unsalted
butter, softened 1/2 cup granulated (white) sugar 1 1/4 cup brown sugar, packed 2 large eggs 2 tsp pure vanilla extract 2 1/2 cups all - purpose flour 9 graham crackers finely crushed
in a
food processor (1 sleeve / package of graham crackers; about 1 rounded cup full) 1 1/2 tsp baking soda 1 tsp salt 1 (12 oz) bag semi-sweet miniature chocolate chips 1 cup miniature Jet Puffed Mallow Bits 1 Hershey's Milk Chocolate Bar, cut into
small pieces