Sentences with phrase «cup of the butter over»

In a small saucepan, melt 1/2 cup of the butter over medium - low heat.

Not exact matches

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

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

Spoon 1 1/2 cups peanut butter evenly over the surface of the crackers, then spread with an offset spatula.

Add cashew butter to breakfast soy or rice milk shakes to up their protein content (a quarter - cup of cashews provides over 5 grams of protein) and give them a creamy nutty taste.

Place 1/2 cup of butter in small fry pan and warm it over a medium heat.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

But, then I'm knocked back down to earth and because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut butter, or a Reese's Peanut Buttebutter, or a Reese's Peanut ButterButter cup.

-- 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;)

Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

It yielded just over 2 cups of crumbs and required four tablespoons of butter to come together.

Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan, heat milk and cardamom pods over medium - low heat.

On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer.

Melt remaining 1/2 cup of chocolate chips and layer 2 teaspoons over the coconut butter.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

And the goodness of mini Reese's peanut butter cups really puts these little treasures over the top in the taste department.

Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.

Pour half of this mixture (about 2 cups) over the melted butter in the baking pan.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

When you are ready to serve, microwave a cup of peanut butter until runny, drizzle over apples.

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

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Sprinkle 1/2 cup of flour over the butter.

Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely.

After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Cube 1/4 cup of butter and sprinkle it over everything.

Combine 1 cup of water, butter, sugar, and salt in a medium saucepan over medium - high heat.

Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

I had just over a cup and a half of my Peanut Butter Granola Granola leftover from my last batch, so I decided I'd use that in my muffins to add crunch and flavor.

In the midst of all this fruitful procrastination — and aside from breaking into my emergency supply of Theo dark chocolate almond butter cups in more than one moment of weakness — I've somehow managed to avoid the other stress trap of unhealthy / over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.

I had just over a cup of almond flour, so I halved the recipe, but then tweaked the amounts of butter and baking soda up a bit.

Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth.

Transfer half of pasta to pan and sprinkle with 1/4 cup of Parmigiano and scatter 1/2 cup of cubed butter evenly over the top.

Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden.

Or you can mix together 1/2 cup creamy peanut / almond butter, 2 tablespoons maple syrup, and a pinch of cinnamon on the stove and pour over as well.

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)

For a spin on that favorite of peanut butter - chocolate treats, stir in 1/2 cup chocolate chips or melt the chips and drizzle over the tops of cooled bisquishies.

Simply scoop up a rounded cup of loose flour, then sweep over the top with a butter knife or a flat edge.

Spoon a scant 1 tablespoon for big or 1 teaspoon for mini of chocolate over the top of each cup, covering the top and most of the peanut butter so that it meets the chocolate base, but leaving just a few gaps for the peanut butter and jelly to peek through.

1 1/2 tablespoons (3 / 4oz) softened butter 1 garlic clove, minced 1 cup gruyere cheese, shredded 1/2 cup mozzarella cheese, shredded Freshly grated parmesan cheese, for sprinkling over the baked flatebreads A few springs of thyme, for garnish & added flavor (optional)

In a medium sauce pan over medium heat add the three cups of milk and two tablespoons butter, stirring occasionally until the milk comes to a boil.

Heat a little butter over low heat in a non-stick skillet, and pour 1/4 cup of batter in the middle of the pan

Melt baking chocolate with remaining 1/4 cup of butter in a double - boiler over simmering water, whisking occasionally until smooth; remove from heat and set aside.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium - high.

Melt butter with 1 cup (6 ounces) White Chocolate wafers in top of double boiler over low heat, stirring constantly until smooth.