Sentences with phrase «do about my butter»

As I contemplated what to do about my butter predicament, my eyes landed on cream cheese so I decided to give it a whirl!

Not exact matches

When his bagel with peanut butter and banana is brought to our table sans banana, he seems to struggle mightily as he weighs what to do about it.

This doesn't happen with anything else — you don't sit around having conversations about the kind of peanut butter that you put on your toast.

She did talk about the need to return to «bread and butter issues,» and was overly cautious not to criticize the outgoing mayor, vaguely responding that she only wanted to do better on some issues.

pastors don't want to alienate their bread and butter donors so they don't talk about the plutacracy.

Do obese students have to go to counseling to talk about their obsession with butter?

According to him many of his former colleagues feel the same, but they can do nothing about it as it is their bread and butter.

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

You only need to blitz them for about a minute, don't over blend as this will turn into almond butter x

Sadly I don't know about the exact quantities and ratio if you're using homemade almond butter.

In your «about me» you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your life:

I wanted to ask what do you think about ready made almond butter like biona or meridian?

You do have to really leave the magimix running for a long time, about 15minutes as Ella says in her book — I just made the butter and at first it was breadcrumby but eventually went really smooth.

Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread — guacamole, almond butter, sun dried tomato type creations etc... I love all these snacks, they're great, but sometimes I think I can do better than rice crackers!

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

I don't measure anything, but rough estimates are half an orange, half a cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few slices of zucchini, a celery stalk, sprinkle of cinnamon, and almond milk to blend.

For those complaining about crumbling, I don't know if this makes a difference or not, but I allowed the butter to completely come to room temperature before starting, maybe that's why I had no crumbling.

BUT, several people have asked about the butter — did you use salted or unsalted?

I don't know about cookie but I can not freaking wait until PEANUT BUTTER fudge time.

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.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

What do you think about using the dark cocoa butter?

And if you do try these Chocolate Flourless Peanut Butter Cookies, I love hearing about it!

All you need to do is melt and stir the chocolate bottom, the peanut butter center and the chocolate topping, which takes about 5 minutes to do all three.

This was back in my «pre-clean» days so I didn't really think then much about the amount of butter, cream, or flour that might have been in the bisque.

One thing about these Chocolate Chip Peanut Butter Cookies, besides the fact that they are absolutely irresistible, the dough has to be refrigerated for at least 8 hours, but don't let that stop you.

Form the coconut / sugar / butter mixture into small balls (about a tablespoon, but it doesn't really matter since these are no - bake!)

While I'm never shy about pulling out the mixer and creaming up some butter and sugar for a cake or for cookies, I do love a recipe where I can just stir it all together with a spoon.

What do you think about using coconut butter?

I don't think it would be hard to convert to use active dry yeast — I'd use a full package of active dry (about 2 1/4 tsp), and mix the yeast with the milk / melted butter mixture once it's cool enough.

I had regular, not rapid rise, yeast on hand - it worked just fine however I did not allow the milk and butter to get above about 105 degrees f, as I was concerned about killing the yeast.

I have this weird thing about peanut butter and chocolate, sometimes I like the combo, and sometimes I don't.

Just one question about the recipe: when you say «butter the toast» do you mean both sides?

I recall one time finishing off the last of the hoecake and apple butter and popper laughing his butt off about it, though the aunts were horrified because you just didn't eat up all of Poppers hoecakes and apple butter.

Please don't change anything about your site... it's what makes me so gleeful when I pull my (now famous) peanut butter cookies out of the oven and proudly exclaim «They're Deb's recipe!».

Hi Loyce, They do soften as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a tablespoon of butter until softened.

I do not like peanut butter cookies ever, but something about this recipe spoke to me and I made it and half the cookies are gone.

Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!

Although this holds true for this original Cooking Light recipe as well, it does give more than 16 servings (so about 1 teaspoon butter per serving and a tablespoon or so of sugar).

This recipe uses cold butter so you don't have to worry about chilling the dough.

Because I wasn't worried about overcooking the collards, I didn't bother shocking them in cold water and instead just pushed them aside and added the butter.

I don't know what it says about me because I skip through a post about peanut butter cookies to look at photos of your kid (s), but I do.

I cut my peanut butter down by about 1/3 a cup, but I did add half a banana and a packet of instant apples and cinammon oatmeal.

But what this successful attempt really did was make me curious about a homemade vegan béchamel: the classic béchamel sauce is made with butter, flour, and milk, so why not just make it with oil, flour, and some sort of non-dairy milk?

Working with a stand mixer fitted with a paddle attachment (I just used a hand mixer because I didn't feel like dragging out the KitchenAid), in a large bowl, beat the butter at medium speed for about a minute until softened.

I love your animated gifs haha, I'm imagining the slice of cheesecake with little wheels on it I can't believe I didn't know about cookie butter — I must find it in the UK!

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

Don't tell anyone, but I'd rather have THIS banana butter than just about anything (or any other copycat product... because clearly, they're copying YOU!).

I know people go on and on about how important it is to use unsalted butter when baking but, frankly, I don't think it really matters that much.

I sure didn't know that about the coconut butter.