I just made these for breakfast, but I left the almond
butter out of the mix and added some vanilla.
Not exact matches
The
mix of coconut, almond
butter and avocado means the mousse is rich and creamy, while the raspberries add a subtle sharpness that the honey and vanilla balance
out perfectly.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with
mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups
of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes
out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
And they make use
of a great shortcut: Baking
Mix (like Bisquick), which cuts down on the
butter needed and ensures they don't flatten
out too much as they bake.
1) Sift self - raising flour into a large
mixing bowl 2) Cut the
butter into small cubes and
mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
mix it with the flour, using two knives to
mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut
out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10)
Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices
of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
1) Mince garlic and chop parsley 2)
Mix minced garlic and chopped parsley with
butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley
butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot
out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and
butter:
For the frosting I
mixed the cake with, I swapped
out the
butter for 1/2 the amount called for
of plain 2 % greek yogurt.
Once cooled completely take it
out of the fridge and give it a good stir, then whip the whipping cream stiff, but still soft enough to fold into the custard without turning it to
butter Take about 1/3 cream to begin with and
mix it thoroughly into the vanilla custard.
I got quite a kick
out of the 1992 cookbook it came from, oohing and ahhing over the «
butter flavored crisco» and cake
mix that nearly every recipe called for....
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.
-LSB-...] was getting really tired
of trying to dig the rock - solid oil
out with a spoon, so after finding this whipped coconut oil body
butter recipe by The Nourished Life, I immediately took
out my
mixer and made a batch.
I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to
mix the rest
of the frostings, simply wiping or rinsing the bowl
out between batches and leaving the dark - colored cocoa powder and nut
butter frostings until the end.
Just before you roll it
out, prepare the filling by melting 1/4 cup
of butter in a small bowl in the microwave and
mix together the 1/2 cup brown sugar and cinnamon in another bowl.
I remember a few things: she
mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted
butter in her biscuit baking pan and doused each side
of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot
out of the oven.
to an hour / Place
butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom
of skillet turn brown, about 10 - 15 minutes / Scoop squash
out of skin into a
mixing bowl and strain bay
butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
«We
mix up the batter and drop them on a pan several times a day and brush them with honey
butter out of the oven.
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!).
3 tbs
of almond meal 2 tbs
of cocoa powder 2 tbs
of honey 1 tsp
of vanilla extract 1 egg a few dashes
of salt a few dashes
of cinnamon 1 tsp coconut oil 1 tsp peanut
butter Mix well to spread
out the peanut
butter.
In addition to chilling the dry ingredients in the
mixing bowl, I laid
out an ice - mat (the gel kind) on the counter, covered it with tea towel and then put my
mixing bowl on top
of that when I cut in the
butter.
1) Melt
butter 2) Dissolve sugar in melted
butter 3)
Mix sugar
butter mixture with self - raising flour until homogenously
mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut
out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides
of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut
First, I swapped
out the
butter in traditional black cake for a
mix of vegan
butter and prune puree.
All you do is make a roux
out of butter and the simple flour blend, then add the milks and the cheese with a bit
of seasoning, and
mix in the cooked pasta.
, crushed up chips or Harvest Snaps in lieu
of croutons, pan grilled or crisped cheese, and
out -
of - the - box dressings such as Sriracha
mixed in plain yogurt, peanut
butter mixed in orange juice or even cold spaghetti sauce.
I am
out of butter, eggs, and milk, so I made it with avocado oil, ground flax «egg,» and water
mixed with chia seeds.
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry
out the
mix later) 1tbsp high protein nuts n more white chocolate peanut
butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the
mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6 flaked almonds
When the cake is ready to be frosted, simply pull the bowl
of chocolate and
butter out of the refrigerator and beat it until light and fluffy using a hand
mixer.
Get the most
out of your breakfast with Kodiak Cakes protein - packed Peanut
Butter Flapjack & Waffle
Mix.
I totally forgot to
mix in the
butter / oil that was part
of the original recipe, and they came
out absolutely fantastic.
1)
Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
Mix sugar with melted
butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom
of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4
of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes
out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar
It starts
out with a layer made from a simple box
of cake
mix combined with
butter and egg, topped with a bag
of mini marshmallows.
My Indian Guru has a recipe where you
mix peanut
butter raw or roasted wheat germ and honey (the honey balances
out the bitterness
of the wheat germ) I am not a huge fan
of that stuff (sorry Guruji — but in his ashram around the world you will always find it in the fridge.)
There are very few vegan options
out there, and while I could theoretically buy certain store - bought
mixes and use oil and flax eggs instead
of the
butter and eggs that the instructions call for, usually the ingredient list is way too long for me to decipher (which means it's made with some nasty artificial ingredients).
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.
However, I did use Justin's almond
butter and enjoyed the texture but added a tablespoon
of warm almond milk to help thin it
out and omitted the nut meal (but
mixed in 1 - 2 tablespoons
of chopped almonds, instead).
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).
Once my dough was rolled
out and ready for the filling (with the spread
of vegan
butter already painted on) I quickly
mixed the above with 1/2 tsp vanilla, 2 TBSP water and 1.5 TBSP melted vegan
butter till it made a silky paste.
This will be wonderful made sweetened, warm
out of the oven and spread with
butter and homemade jam made with your sweetener
mix!!
I used a
mix of coconut and almond flour, half org grass fed
butter and half cold coconut oil,
mixed erythritol with coconut sugar and they turned
out fantastic!
I make a version
of this but I use the laughing cow bleu cheese wedges instead
of ranch
mix (also because there is SO much MSG in that
mix...) and sometimes also add reduced fat bleu cheese crumbles after it's done I also leave
out the
butter myself.
(Tomato paste is optional and should be left
out for babies under 10 months old — using milk and
butter will make this a creamy
mix in place
of the tomato paste.
Amongst recipes like Peanut Cashew and Chai Spice Nut
Butter, the Almond Cocoa
Butter stands
out as a
mix of Mission almonds and roasted cacao nibs, with a touch
of North Carolina wildflower honey, organic dark chocolate and sea salt.
If your peanut
butter is more on the firm side, you may want to
mix in a little
butter or coconut oil to thin it
out or break it up into smaller chunks and
mix it throughout the batter instead
of swirling it in.
Fill
out the spread with sliced bread (try challah, rye, or lepyoshka flatbread),
butter, and a
mix of pickles.
In a large bowl, stir together (no need to pull
out your
mixer, a simple fork will do the job) the melted
butter, brown sugar, and the seeds
of the vanilla bean until it is smooth and no clumps remain in the sugar.
But if you feel like a treat you can just scoop the cream on top
out, use it like
butter on a piece
of bread or
mix it in your morning coffee or tea.
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).
The difference to the previous recipe is that I
mix in the
butter in the second step
of dough making and that I also leave the dough to cool down and ferment in the fridge which also helps to bring
out some flavour.
I used 2 TB ground flaxseed
mixed with 5 - 6 TB water as a sub for the eggs and I ran
out of almond
butter (oopsie doopsie) so I used 1 cup
of almond
butter and 1 cup tahini.
For both meals, the treats are usually a
mix of different Christmas cookies like Allergen Free Brownie Bites, Jam Filled Thumbprints, Ginger Snap Biscotti, Lemon Shortbread Cookies, Ginger Snap Cookies, Apple Cardamom Biscotti, Basic Cut -
Out Sugar Cookie, Candy Cane Cookies, Peanut
Butter Blossom Cookies, Pecan Pie Bars, Russian Tea Cakes, Shortbread Cookies, Snickerdoodles and Spritz.
Removing the bowl from the
mixer, we take a rice spatula to press and «knead» the whey
out of the
butter, rinsing with COLD water (warm water will begin to melt the
butter) until it runs clear.