A few slight changes (or additions, really): I ued 1/2
cup butter instead of coconut oil.
To make regular version for truffles use 1
cup butter instead of oil and 2 cups white sugar -LSB-...]
Not exact matches
Do you think I can just use a bit more than the
cup of almonds,
instead of the 2.5 tablespoons of almond
butter?
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.
I mean, there's only four measly tablespoons of
butter, a half
cup of heart healthy peanut
butter, brown sugar
instead of white and the ganache is vegan!
I used rum emulsion
instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted
butter so added 1/2 tsp salt to the mix and I added 1
cup of toasted walnuts — because I just have to have walnuts in my banana bread.
I took a chewy peanut
butter cookie recipe, used peanut
butter cups instead of chocolate chips, then sandwiched them together with peanut
butter filling.
Just made this recipe only used coconut
butter instead of regular
butter and 1
cup whole wheat flour / 1/2 white flour.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons
butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal
instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
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 also
buttered my pan
instead of spraying and only used 2
cups of milk chocolate chips (which still seemed like a lot when making the balls).
I used 3 tbsp
butter and 3 tbsp whole milk Greek yogurt
instead of 1/3 up
butter, 1/2
cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.
I like using four bananas, olive oil
instead of
butter, 1/2
cup of brown sugar with a couple swirls of honey, and subbing 1/2
cup of the flour with whole wheat flour.
Instead, make a bottom crust by combining 1
cup crushed graham crackers with 1/4
cup brown sugar, then work in 4 Tbsp
butter until crumbly.
Our final version has just 1 1/2 tablespoons of
butter (
instead of the original 7 tablespoons), lots of whole wheat flour, and just 3/4
cup of white chocolate chips (
instead of the original whopping 2
cups — and it's still PLENTY!).
Think the creamiest, smoothest latte you've ever had... but with just one scoop of
butter instead of a
cup of milk.
If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake,
instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4
cup butter (2 and 1/2 sticks), 4 - 5
cups powdered sugar, and 3 - 4 tablespoons of whipping cream.
Maybe they melted the
butter instead of leaving it soft or they only used 1 stick (1/2
cup)
instead of 2 sticks (which is 1
cup).
I halved the recipe and healthified them a tad bit by using wheat flour, half of the
butter called for the recipe, 1/2
cup of brown sugar and 1/4
cup of truvia
instead of all brown sugar.
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini
instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
1/3
cup almond flour 1 banana 1/8
cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and
instead of
butter to serve raw honey —
instead of syrup raw pecans — shelled
in a
cup of tea, cook my eggs with it every day, use in on toast
instead of
butter, put it on my poor diabetic feet to help the cracked heels and use it to remove my makeup and moisturize at night.
Since I didn't have all of the ingredients I made a couple of changes — I used almond
butter (Artisana raw organic)
instead of almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4
cup of chopped walnuts.
I made mine using a
cup of dates presoaked in some hot water
instead of the sweetners in it some of the soaking water
instead of the almond milk and used homemade coconut
butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).
Substitutions that worked fine: I didn't have espresso powder, used brewed coffee
instead — about a
cup, replacing the water (so 1
cup water, 1
cup coffee for liquid); also I didn't have an ounce of unsweetened chocolate, used unsweetened cocoa powder (3 Tablespoons) and an extra tablespoon of
butter.
Instead of almond flour, added 1/2
cup allmond meal and used 1/4
butter + 1/4
cup coconut oil.
Indulge in smashing peanut
butter cups or other chocolate candy treats
instead of the mundane chocolate square.
I only had 1
cup of flower left so i had an additional 1/2
cup of oats
instead and used almond
butter instead of peanut
butter (just preference).
Instead of using one
cup of
butter I used 3/4
cup of Smart Balance oil.
The only difference I did, besides using natural peanut
butter, was use only 1/3
cup of jaggery
instead of brown sugar.
I used maple syrup
instead and didn't have quite enough almond
butter so I added 1/4
cup of cashew
butter.
Substituted 1/4
cup of oil for
butter; used three bananas and light brown sugar
instead of dark.
Just take out the peanut
butter, add a
cup of blueberries, and make in a muffin pan
instead of a bread one!
2 TBL
butter, but if i had either baby food prunes (works great) or applesauce I would have used that
instead and 1/3
cup Coconut flour.
Since these babies use a full 3/4
cup of peanut
butter,
instead of adding the extra coconut oil that my blondies have, I opted for unsweetened applesauce.
As I mentioned, I used 1/2
cup coconut oil
instead of
butter, and 1.5 teaspoons vanilla
instead of one.
I omitted the shortening and used 1/3
cup of
butter instead.
I have made her Swiss Buttercream recipe using 1/2
cup less Earth Balance sticks
instead butter and 1/2
cup more shortening.
2
cups white rice flour 1/3
cup raw white sesame seeds 1/3
cup raw black sesame seeds (white may be used
instead) 3/4 teaspoon baking powder 2/3
cup sugar (evaporated cane juice) 1 stick (1/2
cup) Earth Balance natural shortening 1/4
cup sesame
butter (tahini) 2/3
cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
I used I
cup Vegan
butter instead of coconut oil and added flax egg mixture (2tbls flax; 6tbls water).
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons
butter 1 green bell pepper, chopped [I used orange bell pepper
instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
I also used a half -
cup of natural peanut
butter and one stick of
butter,
instead of one
cup of
butter.
My adaptions are: I omitted half a
cup of flour and added two heaping tablespoons of peanut
butter and
instead of chocolate chips I added coconut and walnuts.
In a medium - size, heavy - bottom saucepan, place the coconut oil or
butter, milk, sugar (if you use 1 1/2
cups of sugar
instead of 2
cups, the cookies just won't set up as firmly) and salt.
The only thing I subbed was a little bit of canola oil for the shortening, and
instead of letting the chocolate
cups harden all the way first I pushed the peanut
butter balls into them so they were more level with the top of the
cups.
I made these today but made some changes — I used only 1/4
cup sugar and used 2 tbsp coconut
butter and 2 tbsp applesauce
instead of oil.
You could also use 1
cup of store bought coconut
butter instead.
Instead of the eggs, I used 1
cup of sugarless pumpkin
butter.
Came out well.Substituted with equal amount of whole wheat flour, 1/8
cup of olive oil
instead of
butter, skipped the dry milk n followed the recipe.
1/3
cup vegetable oil (I used melted
butter instead because I don't use vegetable oil.