Sentences with phrase «for lots of butter»

Not only do I love the warm flavors that pumpkin brings, but it also helps make protein baked goods super moist without the need for lots of butter or oil.

Bread is a great vehicle for lots of butter, just like coffee is a great vehicle for super thick raw cream.

This recipe calls for lots of butter!

Not exact matches

As I usually only make one lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!

Plus the almond milk and almond butter give you lots of energising plant protein, heart healthy fats, and an incredible dose of vitamin E, which is amazing for healthy hair and glowing skin.

I normally add banana slices, fresh berries and lots of almond butter, plus some cacao nibs and pumpkin seeds for a little crunch!

I love spreading each slice with lots of crunchy almond butter and a drizzle of honey — it makes for the best breakfast or afternoon snack!

And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then lots of other fruit, some spinach or kale, dates and then a mixture of some nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond butter etc..

I have also heard a lot of people say peanut butter isn't good for you.

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

The food processor is great for a lot of the dessert recipes, nut butters and hummus where as the blender is better for smoothies.

For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!

My husband has become very health conscience, and I have been EXTREMELY discouraged, I was born and raised in Alabama, (And yes a lot of the stereotypes are correct, we love our butter, fried things and desert) Both my parents are close to being diabetic and my younger brother is a very brittle diabetic, I have a 2 year old that its been so hard for me to tell her no, you can't have cake, you can't have muffins, you can't you can't you can't.

Since I already had a lot of desserts in the works for Thanksgiving, I wanted to work it into something easy so why not make Fruitcake Cookie Butter?

My son asked for apple butter and it was nice to find a simple recipe that did not require special equipment and a lot of sugar.

I just tried this for the first time and had lots of trouble with the cocoa butter.

Two sticks of butter is a lot for 10 grilled shrimp, but that was by design.

You can of course use 1 full teaspoon for each slice, it would be deliciously rich, but I had a fear it would alienate a lot of home cooks to suggest 2 sticks of butter for one French toast casserole.

We use it any time a recipe calls for peanut butter with lots of success.

I've been waiting a while to try this recipe out but have been hesitant because that is a LOT of butter for such a small cake... but I finally went for it one day when I had a bunch of little kids over... and little kids always need more sugar, right?

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

One thing that has been fun for me is coming up with lots of compound butters.

I use Young Living oils and for this amount of body butter that sure seems lik a lot of essential oil.

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

For the grits, I just cooked them as usual and added lots of butter and cheese: --RRB-

The only problem is that traditional apple butter recipes call for quite a lot of sugar, which is off limits for me right now.

The traditional soup uses lots of butter and beef stock, creating a depth that is hard to recreate for those diets.

I * might * try changing the ratio of sugars or butter, as my original, amazingly wonderful, gluten filled old cookie recipe was like 2 sticks of butter and lots o» sugar, but for now this works!

I can't even take credit for this and I'm sure there have been lots of chocolate peanut butter truffles on the internet, but I was / am happy enough with how these turned out that I needed to share them with all of you.

A dish traditionally made with skin - on chicken, rendered chicken fat, lots of butter, and full fat milk, I slim things down considerably — skinless chicken (and therefore no chicken fat), a little butter, reduced fat milk, whole wheat flour subbed for a portion of the white — and instead inject lots of flavor with loads of aromatic vegetables and simple herbs, both in the stew and in the dumplings (hello, tarragon - parsley - and - chives dumplings, my little darlings).

Lots of spices, a good amount of molasses for depth and of course, butter.

And it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stick.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's trFor those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's trfor this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it ofOf course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it ofof the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it ofof the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it off.

This is the perfect nut butter for snacking — easy to make with just a few ingredients, and so much healthier than a lot of the processed store - bought alternatives.

Fat is flavor, and several of the recipes call for quite a lot of oil or vegan butter.

There were already a lot of other women writing about food, eating a ton of green things, having a thing for nut butters, and obsessing over coconut cream.

Pad Thai Ina Garten's Parmesan Chicken Fingers Orangette's Broccoli Parmesan Soup and her oven roasted leeks Sloppy Joe's (Martha Stewart's lots of bell peppers) Pesto Pizza Tortilla de Patatas Chicken Paillard Silver Palate's Mountain Chocolate Chip Cookies Martha Stewart's Peanut Butter and Jelly Thumbprint Cookies And for cocktails - a great mojito in the spring

I make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad.

Wrapped in foil and baked in the open fire, then topped with all sorts of goodies, Mum always had coleslaw, Dad and my brother opting for baked beans and eggs, where as I always stuck with butter, lot of butter, cheese, sour cream and fried bacon and onions.

I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter.

It had lots of flavor, but the amount of butter made it nearly inedible for my family.

This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

There are lots of other polenta recipes that call for milk, vegetable stock, butter or cheese (all vegan, of course) but I like the simple, delicately sweet flavour of the cornmeal just as it is.

But it still has a lot going for it, including the use of peanut butter and chocolate so you're giving your taste buds a wake up call.

I bake a lot and I have found that the cupcakes that call for oil instead of butter and sour cream or yogurt turn out the most moist, so I will continue my search.

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).

«whole wheat flour» — I would assume that means whole wheat pastry flour but want to check it out before I make what I was absolutely craving for this morning but it's too late since I ended out with a piece of really good rye bread and lots of butter with a little sprinkle of sugar --(not even a substitution but...).

And if you substitute melted coconut oil for the usual butter... well, you might suddenly have a lot of vegan friends asking about Pumpkin Chocolate Chunk Cookies.

Now when I was young, eating healthy was not a big priority, and I loved my turkey sandwiches for lunch on white bread with lots of butter and full fat mayonnaise.