Pour the honey / almond
butter mixture from the saucepan over the dry ingredients and mix with a spatula until all of it appears sticky and wet.
Remove the coconut oil and almond
butter mixture from the stove.
Remove the peanut
butter mixture from the mold and dip each one into the chocolate.
Remove peanut
butter mixture from freezer.
Not exact matches
Once the
butter was melted I removed
from the heat to add the other ingredients, the
mixture did not thicken though.
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.
Remove
from the oven and evenly spread the graham cracker and brown sugar
mixture over the melted
butter.
If aquafaba isn't your thing, you could use the «flax egg»
mixture I use in my Cashew
Butter Snickerdoodles, but know that there will be a difference in flavor
from the flaxseed.
Remove
from heat; carefully stir in
butter and 1 tablespoon of the milk (
mixture will become lumpy).
Slowly add the flour
mixture to the
butter mixture.Using a tablespoon scoop, drop cookies about an inch
from one another onto prepared baking sheet.
Remove the cheesecake pan
from the freezer and transfer the cooled off chocolate topping
mixture on top of the peanut
butter center, spreading it evenly.
I followed the directions exactly, except I took a tip
from the Pioneer Woman and mixed the cinnamon - sugar
mixture into the softened
butter and spread it onto the bread all together.
Remove the
butter and pecan
mixture from the skillet and let it cool down to room temperature or slightly cooler.
● 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 mi
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 mi
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 minutes.
From here, brush the tops of the rolls with the melted
butter, garlic and herb
mixture, and then give it a final topping of grated Parmesan cheese.
The crumble topping is made
from the exact same
mixture as the shortbread base, so as long as you can rub
butter into flour, you're about 95 % of the way there.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove
from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion
mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
I melt
butter, sprinkle in a little flour and cook it off, then bit by bit add a half - and - half
mixture of warm milk and decanted cooking liquor
from the boiling pot.
Insert a candy thermometer into the
mixture and boil until it reaches 235 degrees F. Remove
from heat, stir in melted
butter, pour over the cereal and mix together.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey
mixture over the dry ingredients and stir well until you get a homogeneous
mixture 6) Pour the
mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola
from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Directions: Preheat oven to 400 degrees /
Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
Butter a baking dish / Melt 2 T
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T
butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter, apple cider to skillet and stir to combine / Bring to a boil, then remove
from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion
mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and
mixture is warm to the touch / Remove
from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate &
butter mixture.
When
butter is completely melted and the
mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove
from heat and pour over the chocolate chips.
Side note: I know that an hour seems like a long time to let the granola cook but in order to get a crunchy texture, it needs a while to dry out the moisture
from the banana, maple and peanut
butter mixture.
Scrape seeds
from vanilla bean, and add seeds to
butter mixture; discard bean.
Such a great
mixture of complex spices with the a subtle sweetness and richness
from the nuts and vegan
butter!
Truffles - These rich and elegant, bite - sized round petit fours are made
from a
mixture of dark or white chocolate and cream (ganache) to which various flavorings can be added:
butter, liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits.
After removing the rolls
from the oven, brush with
butter / garlic
mixture.
Clarifying
butter is essentially the same as removing fat
from stock, just pour the heated
mixture into a container and let it cool.
Apple and cinnamon mini pies filling adapted
from Donna Hay magazine, pastry
from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and
butter in a food processor until the
mixture resembles fine breadcrumbs.
Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond
butter / agave
mixture down a little more (
from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.
Remove the
butter from the heat and stir in the sugar, maple syrup, peanut
butter and vanilla until a smooth
mixture forms.
I must admit, that was my variation
from your recipe... I creamed the
butter, then added in the sugar until it was light and fluffy, added the eggs one at a time, and then, alternating, added the flour
mixture with the milk / vanilla
mixture.
Coming
from an English family where fudge was made I assure you that (quoting Wikipedia) «It is made by mixing sugar,
butter, and milk, heating it to the soft - ball stage at 240 °F (116 °C) and then beating the
mixture while it cools so that it acquires a smooth, creamy consistency» Not by mixing coconut oil (yuk) with anything.
If you are having a problem with the liquid boiling over, I have heard if you run some
butter or coconut oil around the inner top edge of the pan, it keeps the
mixture from boiling over.
Once the
butter has melted and the ingredients in the saucepan are well combined, add the milk and egg
mixture to the flour, stir gently before adding the
mixture from the saucepan.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting
from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Remove dish
from freezer and pour the chocolate peanut
butter over the firm cereal
mixture.
Using a silicone pastry brush, brush the
butter / garlic
mixture from the pan over top of the baked knots.
Remove
from heat, add
butter, vanilla, and salt and whisk until
butter is melted and
mixture is smooth.
It was also insanely difficult to keep myself
from picking at it as I stirred the
mixture together, particularly the peanut
butter / maple syrup
mixture, which I could have eaten by the spoonful!
Add a little extra time when beating the
butter and sugar so that the
mixture gets a little bit more airy (to replace that extra lightness
from the missing eggs)
Now the icing is where things get a little more on the decadent side as it's made
from a
mixture of cream cheese,
butter, and powdered sugar.
Remove
from heat and stir in the peanut
butter, marshmallows and vanilla until marshmallows are melted and the
mixture is smooth.
Directions: Saute chopped leeks and garlic in
butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk
mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove
from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Once they are fork tender and show some color
from roasting, remove
from oven and drizzle the
butter and herb
mixture.
Stir
from time to time until the
butter is melted and the
mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove breadsticks
from oven and run a stick of margarine or
butter over hot breadsticks and immediately sprinkle with salt
mixture.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the
butter, muscovado sugar, and vanilla extract on medium - high speed for about 4 minutes, or until the
mixture is noticeably lighter in color, transforming
from a dark, gritty - looking
mixture to something fluffier and latte - like in color.
Only thing I was concerned about was the
mixture seemed clumpy to me and oily
from the sunflower seed
butter I used MaraNath all natural.