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
Sift about one - third of
flour mixture
over chocolate mixture and whisk until combined; whisk in sour
cream until combined, then sift remaining
flour mixture
over and whisk until batter is homogenous and thick.
Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created
over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice
creams and butters made from a variety of nuts and seeds, home - ground
flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.
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.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular
flour 1 teaspoon salt, plus a little extra for sprinkling
over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour -
cream with or without smoked salmon
In a medium bowl, whisk together 1/2 cup
cream and the eggs; pour
over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
Ingredients 2 cups whipping
cream 1 cup sour
cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon
flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping
cream in a heavy saucepan
over high heat.
Wealthy Romans used rice
flour to make a
cream that they would spread all
over their faces and necks to soften and brighten their skin.
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.
Whisk together
cream, wines, and
flour in a 2 - quart heavy saucepan until smooth, then bring to a boil
over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.
I will try to add egg,
flour,
cream to see if those left
overs can make a tea cake!
3 oz
cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or
flour tortillas kosher salt and freshly ground black pepper cooking spray
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped
cream or ice
cream (optional)
I'm ok with coconut oil, but the rest of the coconut products (e.g. milk,
cream,
flour etc), make me extremely sick for
over 24 hours.
Over 85 previously unpublished foundational recipes for the Coconut Diet - ALL using some form of coconut: Virgin Coconut Oil, Coconut
Cream Concentrate, or Coconut
Flour.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour
cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose
flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Stir
cream and egg yolk in small bowl until blended; drizzle
over flour mixture.
Sprinkle the
flour / cinnamon mix
over the top and stir that into the
cream cheese mixture.
It's not often that a gluten - free, vegan recipe can completely win
over every meat eater in the room, but this savory tart does it, thanks to a crunchy chickpea
flour crust, a rich cashew
cream filling and a savory vegetable topping.
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served
over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn
flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce,
cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.
corn or whole wheat
flour tortillas, warmed (can be warmed in a dry skillet
over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour
cream fresh cilantro, chopped for garnish lime wedges, for serving
Ingredients: 12 ounces fresh cranberries, rinsed and picked
over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour
cream 1 cup Bluebird Organic Hard White Wheat
Flour 1/4 teaspoon kosher salt
In a medium saucepan
over low heat, whisk together the cheese,
flour and
cream until melted and sauce - like.
Over 60 gluten - free, dairy - free recipes featuring the incredibly nutritious coconut in all its glorious forms: coconut oil, milk, water,
flour, meat, sugar,
cream, butter, and aminos.
Used the pastry blender to combine the
flour and chilled butter pieces, then poured the
flour / butter mixture
over the egg /
cream / cheese / apple mixture and used a dough whisk to mix until just incorporated.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular
flour 1 teaspoon salt, plus a little extra for sprinkling
over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour -
cream with or without smoked salmon
I'm drooling
over your protein ice
cream with cookie dough peanut
flour / / chocolate banana cupcake!
Melt butter
over medium heat, add
flour and whisk for 1 - 2 minutes, slowly add broth and
cream and bring to a boil, whisking frequently.
Right now my stand by dessert is a 4 - layer chocolate pudding dessert: a crust of chopped nuts /
flour and butter, a
cream cheese / Cool Whip / Powdered sugar covering
over the crust, middle layer of choc pudding and a top layer of Cool Whip with some choc.