Sentences with phrase «heavy cream and butter»

As soon as the caramel is ready, remove it from the heat and gently whisk in the heavy cream and butter.

Sweet potatoes are lighter than the classic russet potatoes and you won't need the heavy cream and butter used in traditional mashed potatoes thanks to the more flavorful taste of sweet potatoes.

As its name suggests, this corn chowder cuts back on saturated fat by using very little heavy cream and butter.

Last year I used heavy cream and butter with reckless abandon, this year I had to be more careful, as I am allergic to bovine - derived casein and whey and we suspect my mother - in - law is as well.

You're turkey, or tofurkey, is in place, and you've got a few sides picked out, but if you're seeing a common ingredient in those sides like heavy cream and butter, I'm here to help lighten the load, literally.

Traditional recipes like this one use heavy cream and butter (as the name implies), but this recipe harnesses the heathy fats of coconut milk to give it that signature richness.

Simply simmer brown sugar, heavy cream and butter until thickened.

This recipe uses heavy cream and butter but if you prefer a dairy - free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.

I think if you add enough heavy cream and butter to things it guarantees a win, no?

I know I do, but I hate that the main ingredients are heavy cream and butter.

Combine heavy cream and butter in a small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through.

Remove the pan from the heat and add 1/3 of warm heavy cream and butter to the pan.

Heat heavy cream and butter in a small saucepan over medium heat, stirring frequently.

There's just no reasonable substitute for heavy cream and butter.

Since this cake isn't very «light» with its many eggs, sugar, heavy cream and butter, I only took a taste of it.

Our healthier version skips the heavy cream and butter found in most recipes — saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Not exact matches

I ran out of butter without realizing it, my husband couldn't find the chocolate candy melts at the store, and my heavy cream was suspiciously gloppy, even though it was not at its sell - by date yet.

A traditional Tres Leches cake is as type of sponge cake or butter cake using 3 milks to soak the cake in, typically evaporated milk, sweetened condensed milk and heavy cream.

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream.

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

CREAM CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and butter.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

Simply bring heavy cream, raspberry jam, butter and corn syrup just to a simmer, then stir in the dark chocolate pieces until silky smooth.

Remove from heat and stir in butter and heavy cream.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper.

For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half

Combine condensed milk, butter, cream, and corn syrup in a medium heavy bottom saucepan.

My favorite frosting of all time is a plain, simple buttercream with butter, powdered sugar, vanilla, almond extract, and a splash of heavy cream.

2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)

FOR CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni

$ $), so I am substituting soy milk and coconut butter for the heavy cream.

Typical Ingredients: 3 tablespoons butter, 8 ounces cream cheese, 4 ounces confectioners sugar and chocolate wafer cookies (or Oreo cookie crust), 2 1/2 cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2 cups heavy whipping cream, 1/4 cup white sugar

Made with just a few simple ingredients; brussels sprouts, butter, cream cheese, heavy cream, asiago and parmesan cheese.....

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

Shortcakes are very lightly sweetened biscuits, but instead of butter these are made with heavy cream, making the dough easier to work with and practically fail - proof.

Whisk 2 tablespoons melted butter with heavy cream and greek yogurt.

Kosher salt, heavy cream, boiled and strained potatoes, sliced chives, roasted garlic, and melted butter.

Whisk brown sugar, heavy cream, and butter together in a medium saucepan over medium - low heat.

Vegan / Gluten - free Substitutions: To make this vegan, replace the butter with more olive oil and replace the heavy cream, ricotta, and mozzarella with your favorite vegan substitutes.

Filed Under: Chocolate, Cupcakes and Cakes, Recipe Tagged With: chocolate, cocoa, cupcakes, frosting, heavy cream, Hershey's, milk, peanut butter, Reese's, Reese's pieces

The topping is a mixture of chocolate hazelnut butter, dark chocolate, and heavy cream, then it's finished with toasted hazelnuts and a sprinkle of coarse sea salt.

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese again.

Pour in the heavy cream and vanilla extract over the fluffy butter and beat on low speed until creamy and combined.

I totally used the extra «if you are feeling indulgent» butter and the heavy cream.

Add butter (take care as it may splatter) and swirl the pan until dissolved, then add creme fraiche or heavy cream and swirl again until dissolved.

Would it work with just butter milk instead of regular milk and heavy cream?

For the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - half