Not exact matches
Maybe try spreading a little nut
butter on top — that is usually
so delicious!
So, this tart: imagine a buttery, slightly chewy sesame seed crust with velvety, cacao
butter and cashew - based chocolate and matcha layers
on top.
So gooey and cinnamony, and I love the walnuts studded
on top — it's almost like a cross between a decadent baked french toast and bread &
butter pudding!
A lot of times I spread a dollop of my favorite peanut
butter on top and I feel...
so happy.
Plus hella
butter, powdered sugar and syrup
on top,
so... sugar bombs.
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.
It seemed to mix into the sugar as it melted,
so I never had the stage of melted
butter on top of the sugar.
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on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
on Honey Panna Cotta
topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown
Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
I'm supposed to take the medicine
on an empty stomach
so round one of breakfast was the last fluffy pancake we had leftover from the weekend
topped with almond
butter, maple syrup, and defrosted from frozen bloobs mixed with chia seeds to make «jam.»
It always tastes better with peanut
butter or Nutella slathered
on top so if you're still not convinced I'd say try that.
(and I passed the bar exam,
so there, that's the scientific proof that this is good stuff) I just pressed raisins
on top of the bread + coconut
butter, but I would have loved to have used cinnamon raisin bread!
so funny; i'm making a chocolate peanut
butter pie TONIGHT for pi (e) day — but this version is a chocolate graham crust, whipped peanut
butter cream filling, and chocolate ganache
on top.
You could totally make these treats with regular marshmallows because it's really the added cinnamon / brown sugar /
butter mixture that is spread over them before rolling them up and the drizzled icing
on top that makes them
so cinnamon roll - like.
And you need a peanut
butter frosting that's firm enough to hold up to layering more cake
on top of it,
so no cream cheese or whipped cream frosting here.
Drizzle more coconut peanut
butter over the top to seal the sweet deal on your «Inside - Out Coconut Peanut Butter Cups» and pop the pan into the freezer for just a few minutes so they can h
butter over the
top to seal the sweet deal
on your «Inside - Out Coconut Peanut
Butter Cups» and pop the pan into the freezer for just a few minutes so they can h
Butter Cups» and pop the pan into the freezer for just a few minutes
so they can harden.
Stack a second sheet of filo
on top and brush with melted
butter substitute, then repeat the process with another sheet of filo,
so you have three
buttered layers.
Top with the other slice of bread,
so that the veggies are enclosed with goat cheese mixture and the
butter is
on the outside of the sandwich.
* Side note: I substituted crumbled cookies (that were dairy - free and gluten - free but not completely vegan) for the chocolate shavings
on top of the whipped
topping and I used powdered peanut
butter in the
So Delicious Coconut Whip Cream
on top to give it a hint Reese's when you take a bite and it's divine.
No chilling of the dough or softening of the
butter or getting out the heavy stand mixer (I love my mixer, but it is
so darn heavy, and there is no room for it
on our counter
top!).
Add
topping sugar and cinnamon to remaining melted
butter and spread
on top of the edges of the buns
so that it melts between the folds of dough.
Is the best chocolate cake recipe I've ever made I have gotten
so many compliments of they have never had such a great chocolate cake I'm going to try your
butter cream
on the
top of it hope it turns out thank you for the recipe
They were still jiggly
on top before flipping,
so I flipped them very carefully with the help of a wooden
butter knife and a wooden spatula.
There's a brown sugar and
butter streusel - ish
topping on the
top for that extra layer of flavor and the whole thing is just
so GOOEY and fantastic.
I realized I wanted to soften the
butter which was totally cold,
so I did something
so forbidden: once the millet and nuts came out of the oven, I laid the cold
butter on top of the millet.
The first time, I was out of
butter so I replaced it with applesauce, and I forgot to put the extra brown sugar
on top.
Arrange prepared baking sheet
so a long side is facing you and stack 2 phyllo sheets
on top; brush lightly with
butter.
Mine always separates out while solidifying
so it's just cacao
butter floating
on top of the maple syrup / coconut oil ha.
I have had a similar not -
so - good experience with homemade white chocolate making It always separates for me while it's hardening
so it's just a layer of cocoa
butter on top and maple syrup underneath lol.
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??
It's much lighter than most cornbread recipes because of the yogurt
so feel free to add a warm square of
butter on top.
For the best results, have your ingredients at room temperature (I usually store my maple syrup and almond
butter in the fridge,
so I pull them out and stick them
on top of the warming oven for half an hour or
so before mixing up the dough).
Before baking the bread I brushed its
top with some
butter and sprinkled some sugar
on it, this is optional but I think its adds to the crust of this bread which is a nice contrast with the interior of this bread which is
so moist and soft.
In a way, it's sort of the responsible equivalent of the atrocious - but - delicious Dump Cake (except you mix a lightly - sweetened oatmeal crumble together, instead of tossing a whole cake mix and a stick of
butter on top of some fruit),
so it takes very little time to throw together.
Any ideas Oh and I would brush a little
butter on top because the didn't brown, but if they hadn't been
so overwhelmed with the blue it would have been better.
My son had two neighborhoods brother friends for a sleep - over last night,
so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot
buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set
on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).
Sweet spread perfectly spiced that can be used as a jam,
on top of yogurt or mix with your oatmeal, Pumpkin
Butter is a
so good!
I didn't add any salt to the dough,
so I slathered it in
butter and sprinkled some salt
on top.
These are incredible
on their own, but then I had an idea to try making a raw WHITE chocolate ganache to go
on top,
so I threw some ingredients in the Vitamix — cacao
butter, coconut oil, soaked cashews, agave, lucuma, and some other stuff — to see what would come out.
These are
so good
on their own that you don't need syrup, but if you want, you can
top with all natural peanut or almond
butter for texture and extra credit protein.
Just like
butter, MELT Organic can burn
on the cook
top so it is important to heat MELT Organic slowly and not allow it to reach extremely high temperatures.
One thing I do different though is this: because I adore ooey gooey rolls and am not a huge fan of frosting, I DID use ALL of the sugar /
butter / orange filling and just used a light coat of frosting
on top, applied while still warm
so it would melt around good.
it's
so tasty, healthy and because you're eating vegetable bread you can melt a huge chunk of
butter on top.
Directions:
Butter a loaf pan (the original recipe uses a silicon loaf pan, so skip the butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good suc
Butter a loaf pan (the original recipe uses a silicon loaf pan,
so skip the
butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good suc
butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the
butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good suc
butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the
top with the back of spoon / Let it sit out
on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).
I thought it looked a little plain,
so I put one last Peanut
Butter Cheerio
on top of each muffin.
So clearly that's why I couldn't resist throwing a few chocolate chips
on top of this one bowl gluten free peanut
butter quick bread.
Obviously, you can use for a sandwich, but there are other good things you can use this for, such as a side dish with your dinner, for stuffing / dressing, as a snack
on it's own, as toast with almond
butter spread
on it hot
so it half melts,
topped with
butter or coconut oil and broiled, to make a breakfast egg sandwich, and the list goes
on and
on.
So, we would make our Rice Krispies Treats with Peanut
Butter, and Marshmallows... and drizzle jelly
on top!
The healthy oils in natural nut and seed
butters will separate and float to the
top in the bottles,
so you may want to store them
on their sides in the fridge.
Sometimes you will make near pats of
butter on top of your pumped milk, which is that fat that is
so essential for brain function (did you know they do 90 % of their head growth year one?).
So that's kind of the point that I hinge upon is adding that extra tablespoon of coconut oil if you're gonna do like a beef protein shake or adding that extra tablespoon of
butter on top of your steamed broccoli in your veggies.