In a double boiler over medium
heat combine butter, chocolate chips and corn syrup.
Not exact matches
Combine the
butter and brown sugar in a small saucepan and cook over medium - low
heat until the
butter is completely melted and the sugar is dissolved.
In a small saucepan, on low
heat,
combine the honey, peanut
butter and
butter until the
butter is melted and the mixture is smooth.
In a large skillet,
Combine the
butter, sugar, and chile in a large skillet and stir over low
heat.
Combine the vegetable oil and the
butter and
heat in a large skillet.
In a saucepan,
combine the cream, water,
butter, and salt and warm over medium - low
heat.
Combine the Guinness and
butter in a medium saucepan and bring to a simmer over medium
heat.
Add in
butter or coconut oil and
combine over medium
heat.
To make the filling, In a small saucepan set over medium - low
heat,
combine the coconut
butter, coconut oil, coconut cream and maple syrup.
In a large saucepan,
combine the chocolate chips, sugar, evaporated milk, and
butter and
heat over medium - low
heat, stirring continuously, until the chocolate, sugar, and
butter have melted and the mixture comes to a light boil, 5 to 7 minutes.
In saucepan,
combine 1/2 cup honey, almond
butter and brown sugar; cook stirring occasionally over medium
heat until it comes to a boil; about 10 minutes.
Combine peas and potatoes over
heat with milk and
butter and let the magic happen.
Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the
butter and melt over low
heat, then add the brown sugar, apples and cinnamon, stir to
combine and continue to cook on low to low medium
heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to
combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from
heat.
Meanwhile, in a medium saucepan,
combine the
butter, cream and brown sugar and bring to a boil over moderate
heat, stirring.
For the grits I used, I
combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and
butter to a pan over medium - high
heat.
Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon
butter in small saucepan; cook over low
heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
In a small saucepan,
combine the
butter, cocoa powder, salt, and water and place over medium
heat.
Combine the peanut
butter, maple syrup, salt, and agar flakes in a large saucepan over low
heat and stir constantly until smooth, hot, melted, and bubbling just a bit.
In small saucepan,
combine the
butter, brown sugar, and chocolate; melt and stir together over medium
heat.
Once melted, remove pan from
heat and add miso, whisk until
butter and miso come together then add Greek yogurt, stir to
combine.
Remove from
heat, stir in the
butter and vanilla until well
combined and then pour into a bowl, through a fine mesh sieve / strainer.
In a medium saucepan over medium - high
heat,
combine the water,
butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.
Combine almonds, honey,
butter and salt in a 10 - inch sauté pan over medium
heat.
Pour
heated peanut
butter mixture and
combine throughly.
This easy diabetic - friendly dessert
combines three of your favorites: oatmeal, peanut
butter, and chocolate to make up a cookie that'll really wow your taste buds (and not
heat up your home!).
For the pecan praline topping,
combine the
butter, brown sugar, heavy whipping cream, and salt in a medium saucepan over medium - low
heat.
Toffee Sauce: Meanwhile, in saucepan,
combine butter, 2/3 cup cream,
butter and salt; bring to boil over high
heat.
In a medium saucepan over medium - low
heat,
combine 1/2 cup unsalted
butter and 1/2 cup Nutella until melted and
combined.
In a small saucepan on low - medium
heat combine the chili sauce, peanut
butter, grated ginger, honey, curry paste, sriracha and coconut milk.
To make the rum glaze,
combine the
butter, water and sugar in a saucepan over medium - high
heat and bring to a boil.
To make the glaze,
combine butter and brown sugar in a small saucepan over low - medium
heat.
In a large stockpot over low
heat,
combine almond
butter, maple syrup, and honey until warm.
In a small saucepan,
combine 1 cup milk and 10 tbsp
butter over medium — low
heat until
butter is melted.
Combine the coconut oil and cacao
butter in a small saucepan and melt over a low
heat.
In a medium sauce pan
combine Molasses and
butter cook on medium
heat stirring until
butter melts
Directions: Preheat oven to 400 degrees /
Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
Butter a baking dish / Melt 2 T
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter in large skillet on medium
heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T
butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter, apple cider to skillet and stir to
combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before s
combine / Bring to a boil, then remove from
heat and let it cool down slightly /
Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before s
Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Once soft boil is reached, reduce
heat to low and add
butter, coconut cream and salt, whisk slowly to incorporate until fully
combined.
Combine sugar, pumpkin, evaporated milk,
butter, pumpkin pie spice, and salt in a saucepan over medium
heat.
Combine the brown sugar, cornstarch, corn syrup, melted
butter, salt, and whiskey in a sauce pan over medium
heat.
In a large heatproof bowl,
combine chocolate, oil and stick of
butter, and set over pan of simmering water and
heat, stirring often, until melted.
Combine the pumpkinseed
butter with the maple syrup in a small saucepan and warm it over low
heat, stirring, until thoroughly mixed.
Meanwhile, make the caramel sauce:
combine butter, salt, brown sugar and salt in a medium saucepan; boil for 3 minutes over med
heat, stirring constantly.
In a saucepan, melt together the chocolate,
butter, and corn syrup over medium
heat and stir until completely
combined.
In a small saucepan over medium
heat,
combine the
butter, milk, punkin ale and vanilla extract.
In a Dutch oven over medium - high
heat, add the
butter, onions, jalapeno, garlic and stir to
combine.
Combine the
butter, corn syrup, and brown sugar in a medium saucepan and
heat over medium
heat, stirring until melted and
combined.
Combine whole milk and
butter in a small saucepan over medium - low
heat.
In a medium saucepan over medium - low
heat,
combine evaporated milk, sugar, egg yolk and
butter.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted
butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup,
combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high
heat until sugar dissolves.
In a pot over medium
heat,
combine the
butter, sugar, cocoa powder and salt and mix for 2 minutes.