Sentences with phrase «like creaming butter»

Creaming something refers to blending it, like creaming butter and sugar for coookies.

Not exact matches

The chain is famous for its Blizzards, a soft - serve treat with mix - ins like Oreos and Reese's Peanut Butter Cups that is served upside down to highlight the thickness of the ice cream.

Now, were not talking about peanut butter and jelly or a bowl of cereal with milk although theres nothing wrong with those but rather more innovative creations like Nutella cake, jalapeno poppers, pulled pork, and ice cream.

I love changing it up with brownies — making brownie bites, adding espresso (see my amazing Espresso Brownies with Cocoa Cream Cheese Frosting), and even going the peanut butter route, like my Ultimate Reese's Brownie Pizza.

I'd like to blame these Peanut Butter Chocolate Chunk Cookies for the fact that my skinny jeans no longer zip, but the real reason is my lack of willpower when it comes to my late - night ice cream cone addiction.

Salted Caramel Hazelnut Truffle Bars With fancy flavors like dates, cacao powder, hemp hearts, buckwheat groats, maple syrup, coconut cream, cacao butter, vanilla, and more, these bars are going to be your new favorite dessert.

I live in very warm place, coconut oil is always liquid here It will melt or just keep like a cream / butter?

Stir in butter before serving if you like, even a little cream.

Host movie night with a delicious snack like Salted Peanut Butter Popcorn, or indulge in Chocolate Coconut Cream Puffs for dessert.

, some vegetarians do consume dairy products like cream, milk, eggs, and butter.

I've made it twice now and it makes me feel like a total bada ** I've never made homemade butter cream but always will now!

*** Chocolate Peanut Butter Cheesecake Raw, vegan Loved the ice cream - like filling (could use peanut buButter Cheesecake Raw, vegan Loved the ice cream - like filling (could use peanut butterbutter?)

Just like the vegan brownies stuffed with peanut butter cookie dough and cookie dough banana ice cream recipe, we're using chickpeas as the cookie dough base.

Seriously, there's an entire vegan cheese shop in Brooklyn, and Van Leeuwen has an extensive line of decadent vegan ice creams like salted caramel and peanut butter choc chip.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Rather than using sour cream or butter like in most twice baked recipes, coconut cream is used.

They are a special treat, so I don't hold back on the butter or cream or whatever else I happen to feel like using.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

For instance, an old favorite like mashed potatoes can be transformed by simply using olive oil and you favorite non-dairy milk in place of butter and cream.

Hubby does» t like butter cream icing so I think for his cake this year I need to do something like this.

, top with whatever you'd like (nut butter, whipped cream, «sweet cream,» etc.) and DEVOUR!

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

I need a buttercream frosting that tastes like coconut, I have done the peanut butter one, it was great but family are coconut lovers and do not like whip cream icing.

Cooking with Greek yogurt lets you use a good alternative to ingredients like heavy cream, sour cream, mayonnaise or butter.

I think a warm flourless peanut butter cookie with a big scoop of no churn peanut butter ice cream is the perfect summer combo, especially for peanut butter lovers like my sister.

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavCream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavcream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring

This chocolate peanut butter ice cream sundae seems like a fitting celebration.

I made them just like the recipe but the next batch, I added whipped cream cheese on the bottom and topped them with melted butter and raw sugar.

Nothing like making a breakfast of mini-spoons of peanut butter followed by burritos, naan, soy yogurt, noodle stir fry, and vegan cream cheese!

But, like I mentioned before, this ice cream only has two ingredients - frozen bananas and natural peanut butter (and a splash of soy / almond milk if your blender needs a little help)- but is still super creamy and satisfying.

I love making «steakhouse» recipes at home and this looks like it's actually pretty light - ish (assuming you don't use cream and ignore the butter).

If you feel like splurging, I'm sharing a fantastic peanut butter whipped cream that truly takes this baby to the next level.

If you heat your cream up, like nearly to a boil, and add it hot, it won't bubble or react nearly as violently, and the same with the butter, make it room temp.

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

Hey I posted the link, I hope I win Kim [email protected], looks like some great ideas what brand of powdered eggs, butter, and sour cream do you like best Thanks

1 cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this) 1/3 cup vegetable oil 2 1/2 cups granulated sugar 3 cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream, room temperature 2 tablespoons pure vanilla extract

In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like — nuts, vegan whipped cream, bananas, etc..

This banana cream coconut butter cup is almost like a mini chocolate banana cream pie.

I'm sorry you can't get away from saturated fat in a dish like alfredo, but 10 grams is very low for a large serving like this (especially since 1 tbsp of butter is 7 grams of saturated fat and alfredo is usually mostly butter and cream!).

I used the 1/3 cup sugar suggested, half cup blue cornmeal (cooked this) plus yellow, unsweetened soy milk, like 7 / 8cup buttermilk for sour cream (made with both milk and soy milk), gf + whole wheat flour, and half butter / half canola.

2 cups per pouch This banana cream coconut butter cup is almost like a mini chocolate banana cream pie.

You can put all kinds of goodies in them like, nuts, candies, more chocolate and even swirl with a peanut butter or cream cheese.

Cashews, coconut butter, and a hint of maple syrup blend together to create a cream cheese like spread — the perfect compliment to our Gluten Free Carrot Cake Cupcakes.

Because it was last - second I didn't have all the ingredients, like cream cheese, so for the 1/2 cup cream cheese I substituted 1/4 cup yogurt and 1/4 butter (same thing as cream cheese, right??).

a tsp or 2 of peanut butter (you won't even taste it, but it ads that smoothness like butter fat does to ice cream).

I'm not sure if it was the vegan cream cheese or the recipe, but someone had mentioned that the peanut butter part tasted more like cheesecake than peanut butter and I agreed.

Well, these are basically like little nice cream bites, coated in chocolate and stuffed with peanut butter caramel.

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.