Sentences with phrase «cream and butter just»

I will probably omit the sour cream and the butter just to keep the fat content down a little bit, looks like there is plenty of fat with just the mayo in the mix.

In a medium saucepan, gradually heat cream and butter just until boiling.

Not exact matches

With swimsuit season looming, I've just started my annual routine of running an extra mile in the afternoons, watching my caloric intake, and being perpetually cranky, all the while adding whole milk, bacon, sausage, pasta, ice cream, and peanut butter to my grocery list for Dan.

To make the frosting, beat the cream cheese, butter and vanilla in your stand mixer, or in a bowl with a hand mixer on low speed until just combined.

This lightened up gluten free Alfredo sauce is, indeed, a finished work — but calling it Alfredo sauce may be misleading as it's made with more than just the usual butter, cream and Parm.

Or, for some other sweet treats that only need a few minutes and a handful of ingredients, maybe check out our «Instant» Peanut Butter - Banana Ice Cream (Just 5 Minutes and 5 Ingredients!)

I mixed up a little cinnamon sugar butter (just smushed butter around with cinnamon and sugar until it was all creamed) and put that on top.

Their ice cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g procream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g proCream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g protein.

Simply bring heavy cream, raspberry jam, butter and corn syrup just to a simmer, then stir in the dark chocolate pieces until silky smooth.

Prepare the Icing: In a medium microwave - safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened.

Just cream the coconut oil with the butter and sugar.

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.

I actually used half butter and half lowfat cream cheese, just as delish and some half and half instead of cream.

Just like the vegan brownies stuffed with peanut butter cookie dough and cookie dough banana ice cream recipe, we're using chickpeas as the cookie dough base.

Maybe it's just my older microwave, but the cream cheese heated up before the butter melted and caused the cream cheese to curdle.

Made with just a few simple ingredients; brussels sprouts, butter, cream cheese, heavy cream, asiago and parmesan cheese.....

Microwave peanut butter chips and 3/4 cup cream in large microwave - safe bowl on medium heat at 15 - second intervals just until chips soften, stirring often.

While I'm never shy about pulling out the mixer and creaming up some butter and sugar for a cake or for cookies, I do love a recipe where I can just stir it all together with a spoon.

Soften the cream cheese and butter, but don't let it get warm, just take the chill off.

In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.

In 2 - quart saucepan, heat whipping cream and butter to just boiling over medium heat.

So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2 pound of butter and some cornflakes.

So cream the butter, and then add granulated sugar and just a bit of light brown sugar.

Would it work with just butter milk instead of regular milk and heavy cream?

I made them just like the recipe but the next batch, I added whipped cream cheese on the bottom and topped them with melted butter and raw sugar.

La Brea bakery Sourdough loafs always number 1, Hawaiian buns warm with butter waiting for thanksgiving dinner, marble rye sandwiches, fry read glorious fry bread wth Indian tacos or just with strawberries and whipped cream.

But missing is the quarter - pound of butter, cups of cream and therefore, the idea that you can not make just because you crave it.

Take the cream cheese and butter out of the refrigerator just 10 minutes before you're going to use them — they should be still cold and only a tad soft.

To make the icing heat the cream and butter in a small saucepan to just boiling then take off the heat.

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

I just did something very similar based on a recipe from Greens (butter rather than cream) and it was delicious.

If the mashed potato recipe they're accustomed to is the traditional one made with milk and butter (as opposed to one decked out with cream cheese, sour cream, and lots and lots of butter), I think you'll do just fine.

I've tried some of those creative additions (sour cream, vodka), but mostly, I've stuck with a traditional crust recipe — butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together.

It is really just a standard peanut butter cookie recipe, but he mixes cream cheese, powdered sugar, and peanut butter to make this super rich and yummy filling.

Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated.

I just love almond butter cream and I can imagine it is wonderful with the strawberry almond - cake!

I thought they were just okay, however, last night for dinner I topped one with a little mashed banana, coconut butter, and whipped cream.

Just want to say that we tried making these dairy - free, by substituting vegan margarine for the butter and then coconut cream (with a tablespoon of coconut oil) for the heavy cream — and it worked well!

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

But, then I'm knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese's Peanut Buttebutter, or a Reese's Peanut ButterButter cup.

After experimenting with a heavy cream sauce, an almond cream sauce, and a coconut cream sauce I decided that a simple butter sauce was just what it needed.

You just need clean hands, flour, sugar, salt, butter, and wait for it... sour cream!

I don't know how well butter or cream would compliment the flavors, and I doubt nut flours would blend seamlessly into the sauce; with this one, you're just going for texture alone, and the gums would probably achieve that without compromising flavor or cooking time.

Alternately add dry ingredients and milk into creamed butter / sugar mixture, just until ingredients are combined and batter is smooth.

This buttercream is just creamed butter and powdered sugar with vanilla and salt and raspberry purée beaten in.

I also read the directions wrong and thought you were supposed to cream the sugar with the butter, so I just added the egg along with the flour and cocoa powder.

There's just no reasonable substitute for heavy cream and butter.

Cream the butter and sugar in a mix master until just combined.

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

* Note: If you don't want the soup thick, omit the flour + butter step (to make the roux) and just pour the heavy cream directly into the soup.