It is thick and creamy in texture and
melts like butter once it hits your tongue.
This rich and delicious chocolate
melts like butter in your mouth.
It doesn't
melt like butter so you'll have more of a cakey cookie!
You can even grill up bread like this and just spread some of those tomatoes on top, they'll
melt like butter on the warm bread.
And he loved it and so that actually sold me on it as recommending it for my babies because my son was so sensitive to touch and he just
melted like butter on her table.
After experimenting with various dressings (soy sauce, tahini, peanut butter sauce, I've tried it all), I've landed on this creamy, sweet yet savory miso - ginger dressing that will
melt like butter in your mouth.
With the Greenland ice sheet
melting like butter now and not 100 years from now as IPCC originally expected, the Equilibrium Climate Sensitivity measure and its inherent assumption that ice sheet and tundra response will be slow, seems to be shaping up as too conservative.
(Of course my heart
melted like butter on a hot biscuit!
Your body begins to relax, as
you melt like butter into the wicker chase lounge, and you fix your eyes on a delicious read, you can't wait to wrap your hands around.
Not exact matches
Picnic spots, grassy knolls, and sun light streaming in
like so much
melted butter on open farmer fruit and vegetable stalls and outdoor cafes, are just some of the main attractions.
You could try using
melted cacao
butter, or something
like almond or macadamia oil instead, although sadly I haven't tried these myself before so I'm not too such about the flavour and ratio.
This seemed
like a VERY easy tip to follow considering you're supposed to
melt the
butter anyway.
I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured,
like chocolate and peanut
butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and
melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.
For now: I
like to heat the pan to medium,
melt some
butter in it until it is sizzling and starting to brown, reduce the heat to one notch below medium, add one piece of bread and swirl it around in the
butter, top it with the fillings and the second slice of bread,
buttered.
I live in very warm place, coconut oil is always liquid here It will
melt or just keep
like a cream /
butter?
And you know, it's full of white flour and refined sugar and
melted butter and it's absolutely, unquestionably wonderful but when it comes to breakfast, I
like to pretend that that I'm not feeding us cake but something wholesome and that recipe makes it hard to pull off.
I didn't have salted
butter, but I read somewhere that it's
like 3/4 tsp / stick, so I just added 3 healthy pinches of kosher salt to my
melted butter - just right.
The fat used with the bread -
like muffins is usually in liquid form, either an oil or
melted butter.
hi Deb, when i add the
melted butter to my banana, the mixture looks... curded,
like scrambled eggs.
You could try using
melted butter, but I
like canola oil.
Streusel Topping:
Melt the remaining 2 tablespoons (28 grams)
butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks
like coarse meal.
I refrigerated the Chocolate mint body
butter, b / c it was
like melted butter.
For Grandma Betty's «Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2 teaspoon salt 2 Tablespoons extra virgin olive oil or
melted butter * 1 - 2 Handfuls fresh herbs, chopped (I
like parsley)
Melted butter works for something that is more pliable,
like a press in crust.
The Almond Coconut Chiamp is silky soft and
melts in the mouth almost immediately with a flavour
like sweetened almond
butter.
1) Put flour, salt, sugar and
melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you
like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
They firmed up wonderfully once chilled and could be snapped
like a sandy
butter shortbread, and also had a
melt - in - your - mouth experience!
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.
Nigel's is currently my favorite lemon cake — with Alisa Huntsman's simple yet delicious cake right behind it — and my plans were to make it again, swapping the thyme for something else,
like caraway seeds or lavender — that was when I remembered seeing a lemon lavender cake in Paul Hollywood's beautiful cookbook, and since his method involved
melted butter it became ideal for my chilly morning.
Pour in the
melted butter and mix until all the crumbs are moistened and the texture is sort of
like wet said.
Add 8 tablespoons
melted butter, 1 egg, a bit of kosher salt and as much pure vanilla extract and ground cinnamon as you
like.
I have been on the hunt for a good banana bread recipe — specifically one that doesn't come out
like a heavy dough brick, doesn't call for a block of
melted butter and isn't too sweet — and this totally fit the bill!
The steak is quickly BBQ'd (or you can use a grill pan, if you
like), then left to rest with a dollop of Parmesan
butter placed to
melt on top.
Melt the spread or
butter and stir the flour together for a few minutes, stirring constantly until it looks
like this:
Preheat a large skillet over medium heat (if using duck eggs I
like to use medium - low) add enough
butter to the pan to coat once
melted.
So for this cookie, I started by
melting the
butter, then I add my espresso powder to it and stir until blended, it will look
like dark espresso
butter soup.
Place over a low heat and stir constantly (I
like to use a silicone spatula) until the
butter has
melted.
Were you working with
melted butter,
like the recipe states?
[Because I'm aware the above is slightly wordy and possibly confusing, here's the basic gist = Make a sticky protein mix by mixing nut -
butter + protein - powder + oats / quinoa - flakes + whatever else you
like in your bars - > coat them in coconut flour and give them rectangular shapes - > coat them in
melted chocolate - > fridge them - > boom!]
●
Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I
like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
I
melt like cold
butter in a warm pan when I see an old couple holding hands, their eyes filled with years of love for...
Drizzle the chocolate over the peanut
butter mixture and using a toothpick, create a swirl -
like pattern with the
melted chocolate throughout the batter.
Melt a generous bit of coconut oil and
butter and pour in the batter, in whatever shape or size you'd
like.
Then I
melt coconut oil (you can use
butter if you'd
like) to pour over the popcorn.
Brush each roll either with
melted unsalted
butter or mixed egg (I
liked it with mixed eggs, and after baking lightly brushing with
butter)
Making shortbread is a lot
like making pie crust — you want to keep the
butter cold, so that it
melts in the oven and creates the perfect, sandy texture.
It's kind of
like these biscuits that are baked in a pan of
melted butter.
I also
like to add a little more
melted butter before I add the al tartfuo.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted
butter,
melted and cooled slightly 1/4 cup neutral - flavored oil (I
like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature