Sentences with phrase «cream cups of»

Today I'm making no - churn ice cream cups of three flavors: vanilla, chocolate, and coffee.

Not exact matches

Later that evening Smith relaxes by the backyard pool, eating ice cream from a plastic cup while two of his older children splash each other and play games as the sky darkens.

There, Jahshan was served a cup of cream of Earl Grey tea.

Food is either prepared in advance or purchased ready to sell — like ice - cream pops or cups of Italian ices — and stored, and then either heated up or pulled from the freezer.

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.

Tia Maria 1 shot of espresso 2 tbsp of whipped cream 1/4 cup of sugar for dipping

Generally, the prize for cups of fresh juice, smoothies and similar products like frozen yogurt, ice cream and confectioneries are affordable hence there is no need to employ any detailed strategies when it comes to pricing.

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.

● Whip 1/2 cup of heavy cream until stiff, then fold in 1/4 cup horseradish and use as a garnish for cold ham or roast beef.

4 large California oranges3 cups brown sugar 1 cup water 2 cups granulated sugar 4 egg whites 1 teaspoon cream of tartar 1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar

1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered ice cream bars 12 - 16 egg whites 1 teaspoon cream of tartar 1 cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar of raspberry jam 1 8 - ounce jar of chocolate fudge sauce

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

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

Just a cup of cream whipped to soft peaks.

Combine yeast, cream cheese, 1/4 cup of water and about 1/2 cup of flour in the bowl of an electric mixer (paddle attachment is best).

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

Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)

1 avocado cubed, 1 garlic clove, 1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy).

Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or seaCream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or seacream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt

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!!

You can also use 1 cup of heavy cream instead if you'd like.

Try substituting 8 oz of cream cheese & 1/2 cup of milk instead of cottage cheese & sour cream.

1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting

To do this dump chicken gravy mix, a can of cream of chicken soup, minced onion flakes, garlic powder, two cups water, salt and pepper in the bowl of your slow cooker.

Hi Marzia, thanks so much, I discovered that in order to substitute milk for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place of the cream.

To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup heavy cream or heavy whipping cream.

Low Carb Strawberry Ice Cream: 6.6 net carbs for each 1/2 cup serving (not including fresh strawberries — makes about 5 cups of ice cCream: 6.6 net carbs for each 1/2 cup serving (not including fresh strawberries — makes about 5 cups of ice creamcream)

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

The first recipe I used reduced - fat cream cheese and I only used a 1/2 cup of graham cracker crumbs.

CHOCOLATE NO BAKE CHEESECAKE RECIPE CHEESECAKE INGREDIENTS: 8oz Semisweet Chocolate Chips 2 tbsp Milk 2 8 oz Packages of Cream Cheese, Softened 1/2 Cup Brown Sugar 1/2 Cup White Sugar 12 Chocolate Cookies Chocolate...

1 can of creamed corn 1 can of corn drained 1 box of jiffy corn muffin mix 1 cup of sour cream 1 stick of butter melted 1 Poblano pepper, roasted and diced

I had to add another cup or more of cream.

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.

1 Cup Coconut Cream (put can of cream / milk in the fridge overnight and scoop off the thickened cCream (put can of cream / milk in the fridge overnight and scoop off the thickened ccream / milk in the fridge overnight and scoop off the thickened creamcream)

You will need 3/4 cup (180 ml / grams) of the roasted strawberries for the ice cream.

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

3 egg whites 1 teaspoon vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup sugar 1 cup miniature semi-sweet chocolate chips 1/4 cup chopped walnuts or pecans

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

Sprinkle 1/4 cup lettuce and drizzle 1 tbsp of Cilantro Cream Sauce over lettuce of each tostada.

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of salt.

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

Mix 3/4 of a cup (6 fl oz) of caramel into the pastry cream, taste, and add more as desired.

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.