Brew the coffee in the hot water and combine with the MCT oil and butter or ghee in a blender to get a frothy,
creamy mixture like that of a latte.
Not exact matches
I doubled the sauce
mixture, and would maybe even triple it next time because I
like it
creamy - all the spices in the sauce were awesome!!
After the ice cream turns thicken and
creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream
mixture, then continue freezing until ice cream is ready.
The
mixture will be a little grainy and will flatten to cover the bottom of the bowl in a uniform layer; it won't be light and
creamy like more traditional cookie batters.
Well, I definitely didn't get my pudding but what I DID get is a rich and
creamy mixture that looks, tastes, smells and * feels *
like ice cream when you eat it.
The trick is to blend the
mixture enough for the oil to emulsify, which creates a
creamy and rich consistency and not an oily consistency (which I personally don't
like).
I
like using cashew halves because they're less expensive and they soak up more water making the
mixture creamier.
Think of it
like a
mixture you might wrap in a corn tortilla, only your tortilla is a smooth and
creamy cereal.
After soaking the chia seeds in this luscious liquid, the
mixture will attain a
creamy texture sort of
like tapioca pudding.
Keep doing this until the
mixture becomes
creamy and ice - cream
like.
OPTIONAL: I
like to take the
mixture and throw it into my blender and pulse it for a minute or two to the
mixture is more
creamy and well mixed together.
Beat the remaining 1 1/2 cups cream, with the prepared agar - agar
mixture, 2 tablespoons sugar and vanilla until smooth and
creamy (Note, this will not form peaks
like a traditional heavy whipping cream, however, I assure you the taste and texture will not leave you craving cream.)
When you make your own vegan ranch dressing, the result is a
creamy, herbal
mixture that you can spread over salads, dip with vegetables, and even pour over things
like a baked potato.
I crumble the goat cheese and stir it in at which point it becomes
creamy and coats the
mixture like a sauce.
Slightly thickened with arrowroot starch, this
mixture cools to a thick and
creamy pear jello, and then whisked vigorously and transformed into a
creamy & dreamy filling, which tastes just
like... you guessed it... pears!
(The
mixture will turn pale green and look
creamy, almost
like a salad dressing; add more oil and / or water if needed.)
Chewy large pasta shells with crunchy baked rims stuffed with a
creamy mixture of spinach and ricotta cheese floating in rich marinara sauce and sprinkled with your favorite hard cheese... Sounds
like the best comfort food you can imagine.
The trick is to blend the
mixture enough for the oil to emulsify, which creates a
creamy and rich consistency and not an oily consistency (which I personally don't
like).
One little glitch, when whisking the almond butter and warm broth, my
mixture went from
creamy to grainy - what caused it to separate
like that??
YOU MAY ALSO
LIKE: A
mixture of lettuce, pasta, cool cucumber, red onion, olives and feta cheese is topped with a homemade
creamy yogurt dressing.
Shells from the heavens is probably all you really need to know but in case you'd
like a little more information, these are al dente pasta shells stuffed with a
creamy - delicious
mixture of cottage cheese and spinach smothered in a warming marinara sauce and topped with fresh chopped basil (so we can pretend that it's spring).
Continue on to your ends and start massaging the
mixture throughout your hair,
like how you would shampoo, until the hair color feels
creamy.