Sentences with phrase «cup butter in»

Melt 1/4 cup butter in a saucepan over medium heat.

Melt the 1/4 cup butter in a large saute pan.

Melt 1/4 cup butter in a large pot over medium - high heat.

Melt 1/4 cup butter in a large saucepan over medium heat.

Melt 3/4 cup butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 5 — 8 minutes.

Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and 3/4 cup butter in a small saucepan over medium heat until butter is melted.

Melt chocolate chips and 1/2 cup butter in double boiler; stir until melted and smooth.

Line 24 muffin cups with paper liners.Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy.

Cream sugar and remaining 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3 — 4 minutes.

Place chocolate chips, salt, and 1 cup butter in a large microwave - proof bowl.

Whisk brown sugar and 1 cup butter in a large bowl until smooth.

Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes.

OR melt 1/2 cup butter in a sauce pan (medium low heat); whisk in 1/2 cup flour until completely blended, then slowly pour in 1 1/2 cups milk, whisking the whole time.

Using an electric mixer, beat 2 cups sugar and 1 cup butter in a large bowl until light and fluffy, 3 — 4 minutes.

Melt remaining 1 cup butter in a small saucepan over medium heat.

Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl.

Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water.

Melt 1/4 cup butter in a lightly greased 10 - inch cast - iron skillet or 9 - inch round cake pan (with sides that are at least 2 inches high) over low heat.

Preheat oven to 350 degrees F. Put 1/4 cup butter in cast iron skillet and place skillet in the oven as it is preheating.

Melt 1/4 cup butter in a large skillet over medium.

Melt the remaining 1/4 cup butter in a pan, add the flour, and make a roux until lightly browned.

Melt the 1/2 cup butter in a small pot on the stove whisk together the other 3/4 cup of brown sugar, maple syrup and whipping cream with the butter as it melts.

Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.

1/4 cup butter in each of two bowls.

In 9 - inch square pan, melt 1/4 cup butter in oven.

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes.

Meanwhile, cook 1 1/2 cups butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 8 — 10 minutes.

Not exact matches

Other unusual craft beer flavors include Jalepeno Cilantro, from Charleston's Frothy Beard, Key Lime Pie from the Shorts Brewing Co. in Michigan and Peanut Butter Cup Coffee Porter from Ohio's Willoughby Brewing Co..

Your measurement in cup was for the melted butter or for the solid butter?

In a pinch, you can make spicy peanut butter by adding 1/2 teaspoon cayenne powder (or more to taste) to 3/4 cup of peanut butter and mixing it well.

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

OM's Cannabidiol (CBD) Raw Sipping Cacao took first place in the CBD Edible category at the 2015 Nor - Cal Cannabis Cup, its Peanut Butter and Puffed Rice Truffle took the 2011 Cannabis Cup for best edible and its Treehugger super food cluster of almonds, pecans and hemp seeds took third place in THC Edibles at the 2015 Nor - Cal Cannabis Cup.

If you're near Weighhouse St, then you'll also find a new giant banana and peanut butter cup and a red berry cheesecake there, plus a new fugdy brownie in both of them.

In a blender or food processor, puree the peanut butter with 1/3 cup olive oil.

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Raw Chocolate Candy 1 cup cacao butter, shaved (that's what you see in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syrup

Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the cup to catch any almond butter pulp than didn't melt in to the milk and leave yourself a perfectly smooth hot chocolate.

10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

My kids did not guess there was cashew butter in these fudge cups!

Peel, core and slice apples thin Step 4: In large skillet cook apples in 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cooIn large skillet cook apples in 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cooin 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cool.

I can't guarantee success since I haven't tried it myself, but you could add 1/2 cup nut or seed butter of your choice and 1/4 cup cacao butter in place of the coconut butter.

In the US, at least, butter comes in sticks that are always 8 tbsp (or 1/2 cupIn the US, at least, butter comes in sticks that are always 8 tbsp (or 1/2 cupin sticks that are always 8 tbsp (or 1/2 cup).

I only had Justin's Maple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple syrup.

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.

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

Keep in mind a cup of butter weighs much more than a cup of flour!

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

In another small bowl, combine 1/2 cup butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon.