Not exact matches
Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the
food processor until it's ground up into a fine crumb, then you mix in a few tbsp
of melted
butter (3tbsp per cup
of ground crumbs), and then you can press it
out into your pan.
take
butter pieces
out of freezer, place in
food processor on top
of dry ingredients.
Take
out the frozen
butter and add it to the
food processor, over the flour thing, and give a couple
of short swirls until the mixture resembles peas.
I tried these with coconut oil in place
of the
butter and came
out with decent cookies, but had a hell
of a time getting the ingredients to blend, even with using a
food processor.
I know many
of you don't own a high - speed blender, like the Vitamix, so I was curious to find
out how difficult it would be to make coconut
butter using a standard
food processor, instead.
This week, she's breaking
out the
food processor for a batch
of homemade
butter.
I made these a couple
of weeks ago — the fig
butter is absolutely divine, especially right
out of the
food processor.
Now I can turn almonds into almond
butter without having to smell the tiny, burnt
out motor
of my itty bitty
food processor.
I really want to make my own almond
butter but I'm afraid there won't be any left to scoop
out of the
food processor once I'm done with it Eek!