Sentences with phrase «cup butter which»

This is the recipe I've used for years except I use only 1/4 cup butter which is enough.

Not exact matches

The cookies call for one stick of butter, which is 1/2 cup.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

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.

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).

Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk, water — your choice)

And, if you'd rather individual, smaller peanut butter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based obutter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based oButter Cup recipe, which is what this recipe was based off of.

for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda

Hi, I'm wondering if you meant 2 sticks plus a half stick of butter (which equals 1 1/4 cups) or 3 sticks of butter (the 1 1/2 cups you refer to it as).

First let me say that, before receiving this food processor from Cuisinart, I only had a small 4 - cup prep food processor, which I ruined while making homemade almond butter a few months ago.

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 made this for the husband's b - day dinner and he couldn't decide which he loved more: this dish or JustJENN's Peanut Butter Cup Brownie Cupcakes.

If a recipe calls for one stick of butter, which is a half cup, I use 1/3 cup of oil.

I've made several variations of gluten free banana bread including this insanely decadent Peanut Butter Banana Bread with Reese's Peanut Butter Cup Cream Cheese Glaze which is based off of my regular Banana Bread recipe.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

-- our weekend was spent over some wine (drunk by the mr., not meee) and some homemade peanut butter cups — my latest recipe which will show up on the blog soon (of course, they needed to be «taste tested» 3 times and I just kept making more and more... because there was never enough to keep for my recipe photo shoot;)

The recipe I saw whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??

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!).

Not to mention all the peanut butter chocolate love for this month's Recipe Redux, which resulted in a liquid peanut butter cup.

One of my favourite ice cream flavours is Moose Tracks, which contains little peanut butter cups

To make things even easier, I put the milk, butter (or Smart Balance), and saffron threads in a Pyrex cup measure in the microwave to warm for just 15 seconds before putting in the bread machine; which gives the yeast a good start, too.

This eggless recipe included an extra cup of flour and an extra cup of liquid than that found in a standard vanilla cake recipe (which usually contains 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs).

So for this recipe I had no choice but to use my own homemade almond butter, which I calculated out to be $ 2.09 for the half cup I used in the recipe, although you may be able to get a better price than me if you buy a jar of prepared almond butter.

If you can't find buckeyes where you live, you could certainly use a reeses peanut butter cup, which would be just as good!

This time I used coconut sugar, added 1 teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of coconut oil, and lastly added an additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies!

Compared to my normal recipe which has 2 1/2 cups of sugar, half a kilo of chocolate and a whole block of butter, these only had one block of chocolate, one cup of raw sugar and no butter at all!

My children adore peanut butter cup ice cream, which is not always available where I live.

Lissa B certainly knows me well, as she sent me the recipe for this filling, which she said she perfected to taste just like the inside of of a Reese's peanut butter cup.

I made these but I used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4 cup shredded coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond butter which is an Australian product and they were really delicious.

I made a recipe a while ago for peanut butter + coconut oil frozen chocolate cups (which reminds me of the giant backlog of recipe pictures I have hanging around my iPhoto library eek) and this is the perfect fall version of that!

In step 2, you should add in 1 cup of milk (which is the lower amount listed in the range) along with the vanilla and then the butter or oil.

4 c of white bread flour, (I used King Arthur's) 1 tbl salt 1 oz of yeast — which is 2 tbl for a conversion 2/3 cup butter (11 tbl) 1 1/4 c of warm water

Compare that to Artisana's almond butter (the brand I used to buy ~ 1x a month), which costs $ 11.99 for a 16oz jar, or $ 5.99 per cup!

My go - to treat at the moment which feels like dessert to me is 1/2 a banana, topped with almond butter, then 1/2 cup of frozen cherries drizzled with warm coconut cream.

price wise it wasn't that bad at all either... i only had the oats, coconut butter and olive oil, so i had to buy all the rest, but i just went to sunflower market and bought everything from the bulk bins, so total it was maybe $ 6, which i think is reasonable considering its making like 8 or 10 cups of granola / cereal!

Not only do their coconut flakes come in a conveniently portioned bag (about 4 cups total), but the also aren't super large which makes them perfect for making into butter.

I just tried the vegan ones, which is differs from the butter ones with the salt and baking soda and also uses 1 cup of chips, which I thought was too much.

1/2 cup plum butter (I used Bauman's brand — which may be ordered online — made in small batches in Pennsylvania Dutch country from only plums, sugar or white grape juice, lemons, oranges and cinnamon)

Obviously, I'm more inclined toward the latter lately, which is why decided to try making my own peanut butter cups.

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

The only good thing that came from that trip was that a) we didn't die and b) a small bag of incredible, dairy - free chocolate peanut butter cups we found in Detroit, which we hid from the children and stress - ate as we made our way through the lake effect.

Rather than buying processed sugar candy, which will quickly accumulate into a lot of plastic trash, I opted for a sugar free (and sweet free) peanut butter cup candy recipe.

The filling is made by melting 1 stick of butter (about 1/2 cup) in a medium - sized sauce pan with 3/4 cup coconut sugar, the sweet potatoes, the coconut milk (which does NOT add a coconut flavor) and the spices.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

It does call for 3/4 cup melted butter which I halved by using tangerine purée.

Ingredients: 2 cups crushed ice cubes 1 cup chocolate almond milk 1 scoop chocolate or peanut butter protein powder (I love ChocoRite brand which is sugar free, and gluten free with 24 grams of protein.

/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter

Plus they taste like peanut butter cups, which is always a good thing.

Cook marijuana and butter in a small saucepan over low heat until butter is melted; add 1 cup water and bring to a gentle simmer (the water keeps the mixture from getting too hot, which is key to preventing the herb from burning).

If you like peanut butter cups as much as I do, you'll be thankful for this recipe which uses healthy ingredients like raw cacao, coconut oil, powdered peanut butter and honey.