Not exact matches
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)
I
based it loosely off
of one I can't even remember — a 1:1 ratio
of room - temperature
cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2
cup), a sprinkle
of salt, and around 3
cups of powdered sugar until I realized adding more sugar was not going to help the runniness.
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.
Cream of Chicken soup substitute 1 3/4
cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup
base... to taste (I usually use a little
of both until I reach the desired taste)
1 can full - fat coconut milk or
cream ~ for fully raw use 1
cup cashew
cream instead
of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the
base in a food processor until combined.
White chocolate, lime and candied kumquat truffles
based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy
cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place
cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
If using milk chocolate reduce the amount
of cream in the truffle
base to 1
cup.
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2
cup chopped chocolate
To make this dish lighter without skipping on creamy flavour, I used just one quarter
of a
cup of soaked cashews blended in water to create an amazing creamy sauce with half the fat
of a coconut
cream based version.
Maple
Cream Cheese Frosting (
based on Smitten Kitchen) will yield just enough for six cupcakes (about 1/3
cup of frosting).
base: 1
cup shredded coconut 1
cup oats 1
cup dates 2 tablespoons melted coconut oil pinch
of sea salt filling: 1
cup soaked (at least 6 hours) cashews 1
cup coconut
cream 1/4
cup melted coconut oil 1/4
cup maple syrup juice + zest
of 1 lime
-LSB-...] drained a
cup of soy yogurt to use as a
cream cheese for this recipe, but you could use a cashew
based one or obviously a store - bought
cream cheese.
This recipe skips the tricksy water bath in favor
of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or ice
cream base, pour it over chocolate, stir to combine as though making ganache, pour into
cups, and chill until firm.
Scoop out 1/2
cup of the whipped
cream and fold it into the Chocolate Mousse
Base mixture.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn
of the pan) 1 medium onion, finely chopped 3
cups canned vegetable stock, found on soup aisle (I use a few
cups of water and a few teaspoons
of vegetarian chicken
base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy
cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Base Ingredients: 1
cup pitted medjool dates 1/2
cup shredded coconut 3/4
cup almonds 3 tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch
of salt Filling Ingredients: 2
cups cashews soaked overnight in water 1/4
cup coconut oil 1
cup coconut
cream 1
cup shredded coconut 2 limes juiced 1/4
cup maple syrup or brown rice syrup To Garnish: Crushed pistachios Lime slices Grated lime rind Instructions: Line a square cake tin with baking paper and set aside.
Brownie
Base: 1 1/3
cup almond flour 3/4 to 1
cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4
cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3
cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2
cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4
cup to 3/4
cup water Mint Filling: 8 ounces
cream cheese, softened (I actually used Kite Hill almond milk
cream cheese, but regular
cream cheese will work too) 1/2
cup butter, softened 2/3
cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter
* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional ice
cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice
cream base * 1/2
cup chopped chocolate
Just to be sure, before I make your Vanilla Rum / Roasted Pumpkin Ice
Cream: you put the entire 2 cups of pumpkin puree into the ice cream base re
Cream: you put the entire 2
cups of pumpkin puree into the ice
cream base re
cream base recipe?