Sentences with phrase «butter is the texture»

The best part of peanut butter is the texture but it gets lots most of the time in baked goods.

Coconut butter is the texture of peanut butter.

Not exact matches

«It wasn't convenient for consumers to consume plant - based proteins when they have to add nut butter or coconut milk to existing powders to add flavor or texture,» he said.

Baked in the shape of a cupcake, the Pink Coconut version is filled with CakeStar's signature Italian meringue buttercream, infused with locally - sourced butter from Ontario's Stirling Creamery, and made to mimic the «soft open crumb» texture of the Twinkie.

Not sure where i went wrong, followed recipie to the letter and have had to leave it for a good hour and a half and it still was like bread and butter puding, it just wouldnt set to a cutable like texture.

«One of our distinct qualities — that you won't find elsewhere — is that we make butter in batch churns that has higher texture and more complex flavors.

Just wondering whether the texture of the butter is supposed to be slightly tough and not super creamy?

I stuck to the recipe and it was fine, I found the blue berries and banana kept it moist but it wasn't the same texture as normal pancake batter, much more like a wet peanut butter prior to cooking.

In the BB Test Kitchen, I used another rum but the golden, moist cake (think Sara Lee poundcake texture), soaked through in a butter - sugar - rum glaze is unbelievably good.

The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you don't want to bother with the drizzle.

This Almond Butter and Jelly N'Oatmeal Breakfast Bake has a flavor and texture reminiscent of baked oatmeal, yet it's grain -LSB-...]

-- Hazelnut butter, I wouldn't recommend using peanut butter, especially not if it's the commercial kind, as the textures are extremely different.

At room temperature, the almond butter filling of these bars is fudge - like in texture, and it stiffens up in the fridge.

The Duffin is a hedonistic Cinnamon Sugar Donut Muffin (hence my moniker «Duffin») whose butter - laden batter results in a light, melt in your mouth texture and inexorable pleasure from the butter - cinnamon - sugar mixture across its top.

Classic shortbread has a crumbly texture, but because of all the butter it's not at all dry, and actually melts in your mouth.

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

The texture is nothing like the photo either, the photos look bread like, like a muffin, mine look like petrified peanut butter balls.

With a delicious chocolate peanut butter flavor and satisfying texture, this superfood combo is a convenient way to get the whole food nutrition your body needs with an amazing flavor your taste buds will love!

Most brownies, especially when you're trying to achieve that super fudgy texture, use at least 1/2 cup of butter or oil.

The addition of butter makes it thick and creamy without that gritty powdered sugar texture that you may be used to.

Buckwheat tends to be a bit dry, so I recommend adding some vegan butter or olive oil to improve the texture and mouthfeel.

I was intrigued to discover what the final texture would be, without using any flour, and I was pleasantly surprised — they're like a peanut butter cookie.

Our Premium Natural Cashew Butter is made with hand picked cashews, these are dry roasted and milled to produce an incredibly creamy texture with a natural sweet flavor.

If you want to replace all of the butter with avocado, you can do so, but the texture will be different and you will want to increase the amount of liquid to compensate.

They are like a crisp butter cookie with almost a shortbread texture.

- pasta water will be a lot starchier, and when added to the sauce, gives it a thicker texture (add more butter / olive oil if necessary, although this recipe has already been adjusted)

Shortbread recipes call for uncomplicated ingredients like butter, sugar and flour but there are many different methods to create that tender, buttery cookie with just the right amount of sweetness and the perfect texture.

These ginormous Soft and Chewy Monster Cookies are filled with peanut butter, chocolate chips, oatmeal AND M&M s. Packed with flavor and delicious chewy texture

I thought I just messed something else up, but I think there is some trick I don't know to get the texture right if you add peanut butter.

Though these are drizzled in butter, you can sub in coconut oil for the same texture and in my opinion, an even better taste.

If you want to be super decadent you could add a bit of cashew butter to the finished product but I like the texture so far this way.

In a hot skillet comes a delicious slice of white chocolate and walnut cake — it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan.

Although it contains no butter, it has a butter - like texture and is very mild and creamy.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I can understand when they are ripe and to me they have a more butter - like texture.

The frosting should be a little thinner than peanut butter in texture.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

Next time I might leave out the nut butter (I used peanut butter which was a bit overpowering) and the oats (I wasn't crazy about the oat texture in there).

It's got flavor and texture galore between the juicy chicken, crisp lettuce, sweet strawberries, crunchy lightly toasted Fisher Pecan Halves, savory cheese, and a creamy pecan butter vinaigrette.

The first breakfast on the terrace of the apartment in the Algarve, cured ham, castello cheese, plum tomatoes, rustic bread, butter and to drink freshly squeezed orange juice and fresh coffee, the taste, the texture, the flavours and the colours are magical, there was nothing like it.

I imagine they would have been smoother with a more conventional peanut butter, but I don't think a little texture was a bad thing for these cookies.

Christina, re, chunky peanut butter — I don't see why you can not, but I think the final texture is nicer without the chunks.

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

The answer to both is yes, however, the authors themselves warn that you'll get the best final shape and texture from a smooth, thick processed peanut butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3 - ounce jar of Skippy is estimated to contain 1 3/4 cups, saving you some measuring).

Because there is so little butter, you'll end up with a very fine crumb texture.

With no flour — of any kind — the peanut butter taste is forefront, and the texture is smooth and sandy.

They're sweet, fudgy in texture, and bursting with butterscotch flavor, real butterscotch, because it comes from butter and brown sugar instead of a Hershey's bag.

I love the texture that the buttered pecan topping gives this sweet potato casserole, I think it's my favorite part.

Named for its butter - like texture, Butterkäse is a delicately flavored, odorless cheese.

Pour in the melted butter and mix until all the crumbs are moistened and the texture is sort of like wet said.