Sentences with phrase «milk out of a cup»

If you have issues pouring the milk out of the cup, then use a funnel to pour milk into your storage system.

If your toddler avoids drinking milk out of a cup, then offer them their favourite cereal.

He'll take a few sips of milk out of a cup with a straw, but he just doesn't like to drink ANYTHING unless he's really hot.

Another option to extend the benefits of breastfeeding without actually physically feeding your child (to avoid people's comments or criticism) is to pump and let your baby drink the milk out of a cup or bottle.

Not exact matches

This turned out a bit spicy for me, so I added about half a cup of unsweetened almond milk, 2 cups hot water to thin it out, and served it with a little yoghurt and lots of coriander to cut the heat.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

* Before measuring out 2/3 cup of coconut milk - stir the whole can very well.

I'd leave out the almond milk and keep it a scant cup of zucchini.

Measure out 3/4 cup plus 2 tablespoons of milk.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

My son also makes a fabulous shampoo out of 1/3 cup Dr. Bronners liquid soap, 1/4 c. coconut milk, and 1 tsp nut oil (he uses walnut).

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

If your recipe failed (like mine did), you can save it by adding 1.5 cups of almond milk... it did the trick and the pancakes came out awesome.

I left the sausage uncooked and added an extra 1/2 cup of milk,; cooked for 8 hours, it came out moist and deliscious.

So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

I just had a cup of chocolate almond milk because I seriously thought I was going to pass out.

Open your chilled can of coconut milk and measure out 1 cup of the thick, white part that has settled near the top.

This looks wonderfull, but one question, in the recipe its says 0.5 cups of milk is an ingredient, then to laddle out 0.5 cup of the milk, and so on, but then later it says to ass the remaining milk, how can there be any remaining milk if you laddle out all of the 0.5 cups?

I started out with 3 cups of almond milk, and ended up using 6 cups to attain a hearty, but thinner consistency.

Well, I didn't research it a whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz of cultured buttermilk from the store and added it to 3 cups of raw milk that was souring anyway and let it set out on the counter for 24 hours in an airtight container.

I used the one cup of all purpose flour and it ended up coming out little thicker than I personally like so I added another splash of cashew milk and it ended up turning out great!

Used 2 % Greek yogurt and 2 % milk instead of whole and swapped out a half cup of AP flour for whole wheat flour.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Even though I totally missed adding the 1/2 cup of almond milk, the cups turned out to be really good and tasty.

is there seriously anything better than a freshly baked chocolate chip cookie out of the oven with a cup of cold milk?

For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk

Measure out 1/2 cup of the coconut milk solids.

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt

These soaked granola cereals can be eaten right out of the bag or from the handy single serving cups, tossed into your yogurt, or covered with milk.

When you want to use the scrub base, scoop out 1/4 cup into a small bowl, and stir in enough of the liquid ingredients (vary it by what you have on hand — yogurt and milk are best, but water works) to make a paste.

I subbed out the hearts for 1 cup broccoli and 1 cup of cauliflower and replaced the coconut milk with HWC.

Rinse out the blender and add 1/2 cup of raspberries, the remaining 1/4 can of coconut milk, and 1/2 ripe banana.

Slowly add the Luz Date Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.

1 cup of steamed and frozen sweet potatoes 1/2 cup of almond milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1 tablespoon of hazelnut butter (almond butter will work as well) a pinch of sea salt 1 capsule of Garden of Life Mood +

Slowly add the Luz Matcha Almond Milk, starting with a third of a cup and adding more if required to thin out the mixture.

** To make your own buttermilk, measure out a scant cup of milk and add 1 tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4 cups, so measure accordingly).

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

I checked out Shelley's site too and noticed the modifications you've done to the recipe, i.e, cold butter vs. room temp, equal amount of cake flour and APF vs. 1 3/4 cup cake flour and 1 1/4 cup APF, and lastly 1 1/2 cup milk vs. 1 cup.

Do not purchase - no matter how long and hard I shook the container the milk came out chunky, not homogenized at all, and ruined 2 cups of coffee.

Gather the cloth ends and squeeze out over the colander until you get as much liquid as possible — you should get about 2 1/2 cups (600 ml) of pistachio milk.

salt 2 eggs 1.5 cups fat free milk (I have made this with water if I'm out of milk and it still works!)

Turn the heat to medium and slowly pour 1/4 cup of the milk into the spices, stirring constantly until the sweetener has dissolved and all the spices are mixed together, making sure to press out any lumps with the back of your spoon.

Came out well.Substituted with equal amount of whole wheat flour, 1/8 cup of olive oil instead of butter, skipped the dry milk n followed the recipe.

If you're out of nut milk, you can blend matcha with 1 tablespoon nut butter (like almond or cashew) and 1.5 cups water.