Method Place creamed coconut into a glass bowl to
melt over a larger bowl of boiling water.
Not exact matches
Place cut parsnips in a
large bowl and drizzle
melted ghee all
over — toss immediately to evenly coat (the ghee will solidify soon after tossing)
Melt nut butter and honey in a
large saucepan
over medium heat or in a
large microwave safe
bowl in the microwave.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one
large baking sheet (0r two medium baking sheets) with parchment paper 3) In a
large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller
bowl, whisk together the honey, light brown sugar,
melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture
over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture
over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
In a
large bowl place butter and chocolate and
melt in the microwave or
over double boiler until everything is
melted and mixture is smooth.
Melt butter, chocolate, and espresso powder in
large heatproof
bowl set
over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.
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.
In a
large bowl set
over a pan of barely simmering water (bottom of
bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until
melted and smooth.
Place the remaining chocolate pieces in a
large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely
melted.
In a
large bowl set
over a pan of barely simmering water,
melt the chocolate, stirring as little as possible.
I found it helpful to use the wrapper from the stick of butter, which I had already dropped into the
bowl I would
melt it in
over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a
large pinch of butter without making a mess of my fingers or wasting a paper towel and butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).
Melt the chocolate and butter in a
large heatproof
bowl placed
over a saucepan of simmering water.
Chocolate Brownies:
Melt the chocolate and butter in a
large stainless steel
bowl, placed
over a saucepan of simmering water.
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a
large bowl until well combined 3) In a small saucepan,
melt butter and then let it cool for 5 minutes 4) Whisk the
melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not
over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.
In a
large bowl,
over simmering water,
melt the butter and chocolate until smooth.
In a
large, heatproof
bowl set
over a pan of simmering water,
melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.
Once you have the cereal in a
large mixing
bowl,
melt the chocolate
over a bain - marie (double boiler) or in the microwave in 20 - second intervals.
Combine 1 1/2 cups butter, chocolate, and cocoa powder in a
large heatproof
bowl set
over a pot of simmering water, stirring often, until mixture is
melted and smooth.
Once
melted and smooth, pour the marshmallow mixture
over the cereal in the
large bowl.
Melt the chocolate and butter in a
large bowl over a saucepan of simmering water.
Heat chocolate, butter and water in the top of a double boiler
over low heat, stirring until
melted and smooth (or in a microwave, in a
large microwave safe
bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is
melted).
Melt chocolate and butter in a medium heatproof
bowl set
over a
large saucepan of barely simmering water (do not let water touch
bowl); stir constantly until chocolate is
melted and smooth (you can also do this in the microwave).
butter in a
large heatproof
bowl set
over a
large saucepan of barely simmering water (do not let
bowl touch water), stirring, until chocolate is
melted and mixture is smooth.
Melt the chocolate and butter in a
large heatproof
bowl over a saucepan half - filled with simmering water (make sure
bowl doesn't touch water), stirring regularly.
In a
large bowl, gently
melt the cacao butter on a double boiler
over medium to medium - low heat.
chocolate in a medium heatproof
bowl set
over a
large saucepan of barely simmering water (do not let water touch
bowl); stir constantly until chocolate is
melted (you can also do this step in the microwave).
Melt chocolates with salt and cinnamon in a
large heat - safe
bowl set
over simmering water, stirring often.
Place sweet potatoes in a
large bowl and pour
over the
melted coconut oil and then toss to coat.
In a
large heat - proof
bowl set
over a pan of hot, not simmering water (do not allow the bottom of the
bowl to touch the water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and
melted.
What I find works best is to put the chocolate chips in a
large stainless steel
bowl over a boiling pot of water and stir until the chocolate is completely
melted.
Melt chocolate and butter in a
large metal
bowl set
over a pan of barely simmering water (or in a microwave - safe
large glass or ceramic
bowl in a microwave at 50 percent power for 4 — 5 minutes) stirring frequently, then cool completely.