Sentences with phrase «cream cup with»

Chocolate banana cream cups — 8 ingredient gluten - free and vegan chocolate banana ice cream cups with no added sugar.

Not exact matches

For example, make it a point to eat at the dinner table instead of in front of the TV, or replace your nightly bowl of ice cream with a hot cup of tea.

Every elementary school child received a red polka - dotted cup with a flat wooden spoon on Ice Cream Days and in - school holidays.

It's served in a cup that's lined with brigadeiro sauce and topped with whipped cream and chocolate sprinkles.

The only constant is the free issue of custard cream cookies, which we call biscuits, along with the tea, which is now less brown than it was, and is served in paper cups rather than china.

● Mix 1/4 cup grated horseradish and 1 teaspoon lemon juice with 1 cup sour cream to use as a garnish for grilled or smoked meats and fish, and also as a filling for baked potatoes, sprinkled with chopped chives.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

Line a 12 - cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake.

If not you can make your own by combining 1/2 cup cream with 1/2 cup milk.

Pour the half cup of cream and egg in a small dish and beat with a fork.

I'd save topping with yogurt or sour cream or guac for just before you eat them (same for lettuce etc... just put all the cold toppings in a little cup to take with ya!)

Just made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!!

For the frosting I didn't put maple syrup, and I added half a cup cream with the milk, it was very silky..

When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting

I love coffee cake it is so good to make to have for breakfast or brunch to have with that cup of coffee, so I wanted to find you some recipes that I just know you will love so how about this Gluten - Free Cinnamon Streusel Sour Cream Coffee Cake that is such fun and is delicious to make

Just like this Banana Bread, and this Blueberry Breakfast Cake, these cranberry cream cheese pastries go perfectly with your morning cup of coffee or tea.

Top each base with 1/4 cup (50 mL) warm pear mixture, whipped cream or ice cream.

You will probably need more coconut cream, but start with just a quarter cup.

Filed Under: Archives, Butterscotch, Cake, Chocolate, Chocolate, coffee, Cream Cheese, Holiday, Ingredient, No Bake Recipes, Recipes, Whipped Cream Tagged With: best k cup flavors, coffee desserts, how to make iced coffee, icebox cake recipe, no bake oreo dessert, oreo dessert

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

I used 1/2 cup less sugar in the frosting and was generous with the heavy cream and it was just right for us.

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.

Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop.

Make sure you have some vanilla ice cream or a cup of coffee on hand to go with this cake or you won't make it.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Fill each muffin cup about 3/4 full with the batter, using two spoons or an ice cream scoop.

Green Tea, Expresso, caffe latte served in cups with whipped cream and shaved chocolate.

Once the hot chocolate reaches the desired temperature, divide between two cups, top with whipped cream, and enjoy!

As a variation (and I've made it several times as well) you can replace one package of cream cheese with 1 cup of cottage cheese)

If you don't have time for that, cover them with boiling water and let them sit for 30 minutes before draining and adding to a blender with 1/2 cup of water and pureeing until you have a smooth cream.

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop.

Top each serving with 1/2 cup ice cream and 1 Tbs.

Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.

for the frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked and finely crumbled 4 tbsps unsalted butter 1/4 cup cream (plus a little more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)

In a large bowl, beat 1/4 cup of the dulce de leche with the cream cheese until smooth.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks.

For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

Although I love the combination of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar

Or, eat it at home, on a plate, in your kitchen, with a hot cup of tea and a scoop of cold vanilla ice cream.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

Being Sunday in Geneva, shops were closed, so I used the cream cheese I had and replaced the 1/2 cup of cream necessary with 1/2 cup unsweetened, natural yogurt.

I made this once, and while it was very tasty, you can only eat a cup of it, not even a bowl, because it's so rich with the cream and sausage.

Serve with clotted cream, jam and cup of tea.

Using a stand mixer with the paddle attachment cream together (on medium speed) butter and 1 cup powdered sugar until smooth.

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices.

Add spoonfuls of the pear mixture to the cookie cups and top with a dollop of coconut cream and a sprinkle of toasted coconut.