In clean bowl of stand mixer fitted with whisk attachment, whip remaining 1
cup of cream at medium speed until it begins to thicken, about 30 seconds.
Not exact matches
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.
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
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
Cake: Nonstick cooking spray 4 T. butter,
at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour
cream [I used nonfat yogurt]
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.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2
cup (250 ml)
of heavy
cream - salt & pepper to taste - 1
cup (128g)
of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (
at room temperature)-1 egg (
at room temperature)-1 / 2
cup heavy
cream 2/3
cup (75g) parmesan cheese, finely grated
1
cup granulated sugar 1
cup heavy
cream,
at room temperature 1/2 tsp pure vanilla extract pinch
of kosher salt 1 1/2
cup of fresh cranberries 1
cup toasted walnut
Or, eat it
at home, on a plate, in your kitchen, with a hot
cup of tea and a scoop
of cold vanilla ice
cream.
For the Cookie Base 1/2
cup unsalted butter,
at room temperature 3/4
cup sugar 1 egg 1 1/3
cup flour 1/2 tsp baking soda Pinch
of salt 1 tsp
cream of tartar 1/4 tsp fresh ground nutmeg (optional)
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2
cups heavy
cream 1 1/4
cups confectioners» sugar, sifted 12 ounces
cream cheese,
at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
The
cream of chicken doesn't sound weird
at all You can also use 4oz
of cream cheese and 1
cup of milk if you don't have the
cream of ANY soup on hand XO
At this point my caramel ganache separated out, so I heated a 1/4
cup of cream and poured this in, stirring carefully.
Ingredients 10 - 12 oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch
of rapini (broccoli rabe), washed and chopped, 2 - 3
cups 2 garlic cloves, minced 2 oz pancetta, diced zest and juice
of half a lemon 1/2
cup whipping
cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more
at the table 1 tsp olive oil
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond Flour 2 large Egg Whites,
at room temperature Pinch
of Cream of Tartar 1/4
cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)
For the Snickerdoodle Crust 1/2
cup unsalted butter,
at room temperature 3/4
cup sugar 1 egg 1 1/3
cup flour 1/2 tsp baking soda Pinch
of salt 1 tsp
cream of tartar
In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir,
at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a
cup of the broth, heavy
cream and cilanro, let it simmer for about 10 minutes.
Cheesecake Filling 1
cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks)
of cream cheese,
at room temperature 4 oz (1/2
cup) mascarpone cheese,
at room temperature 4 tablespoons all purpose flour, divided 3/4
cup wildflower honey 3 large eggs,
at room temperature 4 oz (1/2
cup) sour
cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
cake 10 large egg whites,
at room temperature 1
cup cake flour 1 1/4
cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon
cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
3 oz
cream cheese,
at room temperature 5 oz, mascarpone cheese,
at room temperature 1 1/2
cups unsalted butter,
at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour pinch
of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
Ingredients 3 egg whites
at room temperature 1/8 teaspoon
cream of tarter 2/3
cup sugar 1/3
cup well - stirred peanut butter (you can use smooth or chunky; I used smooth)
Turn the mixer up to medium speed and beat in the whipping
cream 1 tablespoon
at a time, adding an additional 1/2
cup of powdered sugar as necessary to get the desired sweetness level and consistency.
Cheesecake: Two 8 - ounce packages
cream cheese,
at room temperature 2/3
cup granulated white sugar pinch
of salt 2 large eggs 1/3
cup sour
cream 1/3
cup heavy whipping
cream 1 teaspoon vanilla extract a few drops
of green food coloring, if desired
Frosting: Two 8 - ounce packages
cream cheese,
at room temperature 1/2
cup unsalted butter,
at room temperature One 7 - ounce jar marshmallow creme 1
cup powdered sugar a few drops
of green food coloring, if desired
yummy in my tummy Buttery Wizard Shakes Ingredients: 1
cup of cream soda 2
cups vanilla ice
cream 1 box
of DRY instant butterscotch pudding mix 1/2
cup heavy
cream 2 tsp pure vanilla extract 2
cups ice cubes Marshmallows
at least 32 reg size Store bought butterscotch sauce (in ice
cream toppings isle) Directions: 1.
I especially love summer strawberries when they're swimming in sweet
cream... which was usually served in a styrofoam
cup from a street vendor
at a soccer game... and um, they may have been loaded with extra sugar, dairy -LCB-
of course -RCB-, and a few other mystery -LCB- but delicious -RCB- ingredients.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it
at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped
cream, either dairy
cream or coconut
cream
Icing: 1/8
cup butter 1/2 package
of cream cheese
at room temperature 1/2 lb.
Nate and I both went straight for my chili
at the church event because we knew it was delicious and didn't want to take our chances Plus with only 1/2
cup of cheese and 1/2
cup of sour
cream (and I used fat free) mixed in we knew it wouldn't be too unhealthy either.
Ingredients Cake: Frosting: 8 oz
cream cheese,
at room temperature6 Tbsp unsalted butter, room temp2 1/2
cups of confectioners» sugar1 teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350 °F.
Beat in the rest
of the powdered sugar about 1/2
cup at a time alternating with 1 tablespoon whipped
cream until the desired consistency and sweetness is reach.
Then beat in the rest
of the powdered sugar about 1/2
cup at a time alternating with 1 tablespoon
of the heavy
cream.
Ingredients: 2
cups whole, raw, organic milk from grass - fed cows 1
cup organic
cream, raw is best, but
at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch
of cinnamon and nutmeg OR pumpkin pie spice Dash
of unrefined sea salt
Coconut - Cilantro
Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water
of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for
at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
2/3
cup (160 ml) half - and - half
cream or light
cream,
at room temperature (Half - and - half
cream is a mixture
of cream and whole milk and contains 10 - 12 % butterfat.)
Beat 1 1/2
cups sugar, margarine, vanilla, and
cream cheese
at medium speed
of a mixer until well - blended (about 4 minutes).
1 1/2 packages
of 1/3 less fat
cream cheese
at room temperature 2 1/3
cups of powdered sugar, I use 1 3/4
cups 1 tablespoon coconut extract 1
cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate
* 1 1/2 sticks butter
at room temperature * 4 ounces
cream cheese,
at room temperature * 1 1/2
cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2
cup rice flour * 1/2
cup sorghum flour * 1/2
cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3
cup dried, unsweetened coconut, plus extra for sprinkling
Milk Chocolate Ice
Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream with Reese Whoppers (Adapted Ice
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that
at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
cream in a large, heatproof bowl and set over a saucepan
of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
Then beat in the rest
of the powdered sugar about 1/2
cup at a time, alternating with 1 - 2 tablespoons
of whipping
cream until the desired consistency and sweetness is reached.
Cake 1 1/2
cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 pound (1 stick) unsalted butter (
at room temperature) 1
cup granulated sugar 1 teaspoon vanilla extract 2 eggs, separated 1/2
cup whole milk 1/4 teaspoon
cream of tartar
T - A-B-L-E cosmos In mixing bowl, mix 1
cup of sour
cream or mayo with lime juice,
at least 1 tablespoon.
At the very end I add in another 1/2
cup of milk or
cream, a couple tablespoons
of butter and a good amount
of tangy goat cheese.
Add a
cup of confectioners» sugar
at a time and beat 1 minute after each addition alternating with a small splash
of the heavy
cream until you get a thick spreading consistency.
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs,
at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2
cup coconut
cream from a can
of coconut milk * (or heavy
cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
12 ounces silken tofu 4 ounces vegan
cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce
at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice
of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts
of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4
cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
3 egg whites —
at room temperature 1/8 teaspoon
cream of tartar 1/2 teaspoon vanilla extract 1/2
cup erythritol 2 tablespoons cocoa powder
1 stick unsalted butter,
at room temperature 1
cup milk 2 tsp vanilla extract 2 1/4
cups flour, plus 2 Tbsp for the Oreo chunks 1 tsp baking powder 1/2 tsp salt 1 2/3
cup sugar 3 large egg whites,
at room temperature 1 pkg Oreo Cookies (~ 45 cookies) double batch
of cream cheese frosting
For the filling: ▪ 3 packages (8 ounces each)
cream cheese,
at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch
of table salt ▪ 1 1/3
cups (9 3/8 ounces) granulated sugar ▪ 3/4
cup sour
cream,
at room temperature ▪ Seeds scraped from 3 large vanilla beans or 4 teaspoons pure vanilla extract or paste ▪ 4 large eggs,
at room temperature
1 1/2
cups, divided superfine sugar 3/4
cup cake flour, lightly spooned and leveled off 1/4 teaspoon salt 16 large egg whites,
at room temperature, or 2
cups 2 teaspoons
cream of tartar 4 teaspoons pure vanilla extract 2 oz fine - quality unsweetened chocolate, chilled, finely grated, refrigerated