Sentences with phrase «doing less butter»

Not exact matches

The spices and maple syrup will react with the nut butter making it slightly less creamy which is why you don't want to stir it around too much.

You maybe tempted to add more butter, don't I might even suggest using less.

don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color + the point where it burns is often less than a minute.

Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less?

Does the butter make it less healthy?

You get less splatter on the stove and as apple butter thickens, it DOES splatter.

The gingersnaps have shortening instead of (most of the) butter and less flour, but I added more molasses and spices and cut the sugar based on yours, made a double batch (it almost didn't fit in my big mixing bowl and was too deep for my hand - held electric mixer!)

I did lighten it up a tad by using less butter and very lean ground beef.

If you want to sweeten or salt your pistachio butter (totally optional, I prefer to do both though), once your butter is ready, add your coconut sugar and salt (do a little less at first, you can always add more) and process for another minute to make sure everything combined.

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

I don't measure anymore when I make this — sometimes I use coconut palm sugar, less nuts, more butter... This is a very forgiving recipe — just taste it before roasting to adjust seasoning but it always comes out good

Does you recipe without the Shea butter seem less greasy?

I know pound cake is supposed to be nice and buttery, but to make this cake less dense / «healthier», do you think apple sauce can replace the butter?

I feel less guilty because the peanut butter does not have added sugar and we use whole fruit spreads (no added sugar or fructose) on sprout bread.

Photo by Susie Mine didn't have as much oil and butter, of course, but all the flavors were still there none the less.

I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a more fluffy, less dense texture: cream the butter sugar and egg mixture first (before heating) with my hand mixer.

And my shortbread meltaways, which are much less finicky to bake and don't require a food processor or you cutting butter into the flour.

Whilst the avocado by no means replaced all of the butter, it did have less saturated fat than many brownie recipes, so it could be argued that they are slightly better for you!

It doesn't necessarily have the rich, heavy body of regular peanut butter, owing to the fact that it has 90 percent less fat.

Less butter made the frosting less rich and let the delicate flavor of the green tea come through, and since the matcha isn't sweet, I added a bit more sugar than I normallyLess butter made the frosting less rich and let the delicate flavor of the green tea come through, and since the matcha isn't sweet, I added a bit more sugar than I normallyless rich and let the delicate flavor of the green tea come through, and since the matcha isn't sweet, I added a bit more sugar than I normally do.

I think there are less foods that I don't like peanut butter on than foods that I do... seriously, I can not even think of a food right now!

4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sugar.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

I would imagine that you would need a little less, as it doesn't have the fiber content of the coconut butter.

Erica, lots of people drink bulletproof coffee every day — I don't drink this every day but there is really no reason not to, I just don't like to clean the blender that often If you are concerned about the butter you can always use a little less, but it is included mainly for the health benefits (and it is delicious).

She has a very low spice tolerance however so I had to add peanut butter and coco milk to her sauce — next time I would do a batch with less ginger / curry paste.

Most of the other recipes I found for making raw chocolate used cacao butter instead, which may well create a slightly superior chocolate base and be less crumbly (I found the coconut butter does make it ever so slightly crumbly).

My personal preference is to eat these things less often, but do them properly — go hard with the butter and sugar and make the calories count with delicious flavour.

Our Food Editor Andy Baraghani has a thing for European - style cultured butter: More fat (about 84 percent versus 80 in American varieties) and less moisture result in a denser, creamier butter that doesn't dilute any flavors — and who doesn't want that?

Even if you cut these bars into 9 large squares, each one will contain less than a tablespoon of almond butter, which I don't think is unreasonably heavy.

So this time I did 1 cup + 1 tbsp honey, but I replaced a little less than half the cup with peanut butter.

However, you can have the lucky genes and be less sensitive to these kinds of things From what I learned in my Dietetics program, butter doesn't really bring anything to the table.

Four parts butter to one part honey is best, but you can add more honey if you love it and less if you don't.

I read one review which mentioned using less butter and sugar and I did this too.

I do this on my coffee maker's hot plate in a small ramekin so I don't burn the coconut butter and it works like a charm in less than 5 minutes.

In less time than it takes to bake a normal batch of cookies, you can have a vegan, heart - healthy version of the classic no - bake chocolate peanut butter oatmeal cookies you grew up loving just like I did.

They could be simpler basics that do not warrant a lot of explanation but happen to find there way into a lot of my food (looking at you, almond butter) or perhaps less glamorous components to a longer recipe (you'll see).

There are recipes that use less butter, or more sugar, but they don't amount to a hill of beans.

After I make my cocoa butter, cocoa and maple syrup mixture they are done and ready to be unmolded in just 25 minutes, or less.

:) I probably could have used less butter and added applesauce or more of a substitute liquid, as they did seem to have plenty of fat in them, but no complaints here.

Personally, for an occasional treat I don't think it is too sweet or rich, but for the sake of healthiness I'll give the less butter a shot and see how it goes!

Less butter made the frosting less rich and let the delicate flavor of the green tea come through, and since the matcha isn't sweet, I added a bit more sugar than I normallyLess butter made the frosting less rich and let the delicate flavor of the green tea come through, and since the matcha isn't sweet, I added a bit more sugar than I normallyless rich and let the delicate flavor of the green tea come through, and since the matcha isn't sweet, I added a bit more sugar than I normally do.

Regular peanut butter contains partially hydrogenated oil (less than 1 gram, on average), added sugar, and doesn't separate like natural peanut butter.

I don't know if a blender would get enough air in the butter to really get the same texture, and that could also be why you ended up with a bit less than expected.

We didn't notice any coconut flavor, and I'm finding it spatters less than butter.

In fact, one Dutch study showed that children who consumed whole milk and butter daily had less asthma than children who did not.

I used about 5 tbsp of butter instead of coconut oil (it's what was left from something else, I wanted a bit less fat and I don't care for the taste of coconut oil — wish I did).

I did make the crunchy topping with melted butter (less than 1 Tbs.)

I always have a stash of snacks in my desk at work and one of my favourites to have on - hand is the nut butter - filled energy bar which has considerably less sugar than the original energy bar, (although the same number of calories — I should add that while I do have a predominantly sedentary job, I also run every day and regularly engage in other physical activity) only about two teaspoons.

Did you know that between the years 1910 to 2000, the average annual butter consumption per person in the US decreased from 18 lbs per year in 1910 to less than 4 lbs per year in 2000... Meanwhile heart disease rates between 1910 to 2000 QUADRUPLED.