At Husk, I gussy up the recipe a little with a bit
more cream and butter.
Not exact matches
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.
This lightened up gluten free Alfredo sauce is, indeed, a finished work — but calling it Alfredo sauce may be misleading as it's made with
more than just the usual
butter,
cream and Parm.
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
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.
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
Still as deliciously creamy
and smooth tasting as the original but as it's not made with
butter or
cream, it's so much
more healthier!
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
More bourbon + peaches, with brown
butter and maple
and melty vanilla ice
cream, too.
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)
1 cup flour 1/2 tsp salt 1/2 cup fresh Parmesan cheese, grated 4 slices bacon, cooked
and finely crumbled 4 tbsps unsalted
butter 1/4 cup
cream (plus a little
more in case the dough isn't moist enough) coarse salt (I sprinkled with Parmesan cheese)
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
Basil
and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus
more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon
cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus
more for sprinkling Position a rack in the lower third of an oven
and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
Login to save recipes from your favorite food sites whole milk, powdered sugar, unsalted
butter,
cream cheese, salt
and 1
MORE B 6 ingredients
Luscious cupcakes are frosted with Caramel
Butter Cream, drizzled with
more caramel topping
and garnished with extra pecans
and fresh blueberries.
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.
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)
If you want
more richness, replace some of the broth with
cream and dress it up with cheese or browned
butter as you wish.
They're great topped with
butter and maple syrup, a dollop of yogurt
and drizzle of honey, or a pile of whipped
cream and more berries.
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.
This is a lighter
and fresher version of an artery - clogging cholesterol - laden casserole made with potatoes, sour
cream, cheese,
butter, gelatinous
cream - of - something soup, cornflakes coated in
butter,
and more cheese.
Swirl the strawberry jam through the nice
cream, top with
more peanut
butter / other toppings
and enjoy!
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature
cream cheese
and butter (around 6 tablespoons),
and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt,
and around 3 cups of powdered sugar until I realized adding
more sugar was not going to help the runniness.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3 cup sour
cream, plus
more for serving 1 heaping cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt
and black pepper, to taste 3 cups mashed potatoes Instructions Preheat oven to 400 degrees F.
Butter 8 - 9 of the wells...
I've made pretzel, cookie dough - s»
more, chocolate chip - layered, funfetti - layered,
and cookies
and cream peanut
butter pie varieties.
Then finally I got rid of the egg, went back to the gelatin,
creamed the
butter, sugar,
and maple syrup in the mixer, 1 T
more of coconut
and arrowroot flr, substituted the BP for BS,
and BAM!
You can put all kinds of goodies in them like, nuts, candies,
more chocolate
and even swirl with a peanut
butter or
cream cheese.
Ingredients: 4 tablespoons (1/2 stick)
butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt
and ground pepper to taste / 1 pint heavy
cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with
more for table.
Since the filing was a little bit soft from the vegan
cream cheese (it's oozier at room temp than regular
cream cheese), I added a heaping tablespoon
more peanut
butter and a little
more than a cup
more powdered sugar
and that did the trick for me!
It had
more of a
butter flavor
and for me when I making a
cream cheese frosting I want to defintely taste the name of it
and this one didn't as it has equal parts of
butter and cream cheese.
Depending on the temperature of your
butter and the room around you, you may need
more sugar or heavy
cream to achieve the proper consistency.
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.
I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a
more fluffy, less dense texture:
cream the
butter sugar
and egg mixture first (before heating) with my hand mixer.
If you haven't worked with a sour
cream pie dough before, it's wetter
and more pliable than a standard
butter crust dough.
Well, to make that freezer
more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice
cream flavors that we're nutso about — Chocolate Peanut
Butter Swirl, Oregon Mixed Berry
and Simple Strawberry.
Filed Under: Apps, Snacks, & Tailgating, Fish & Seafood, Happy New Year Tagged With: appetizer,
butter, chives, Chocolate Chocolate
and More, crab,
cream cheese, garlic, hot sauce, mushrooms, parmesan, savory, snack, stuffed, stuffed mushrooms
The flavor is less tart than sour
cream,
more present than
butter,
and the texture is full
and velvety.
Filed Under: No Bake Desserts, Pies
and Tarts, Sweets & Desserts Tagged With: chocolate, Chocolate Chocolate
and More, cool whip,
cream cheese, dessert, easy, graham crackers, heavy
cream, no bake, peanut
butter, pie, sweet, treat
The clotted
cream proved
more of a challenge
and it took me a few trials
and errors to come up with something I loved — a mixture of vegan
butter, icing sugar
and coconut
cream to create a cheat's version of clotted
cream.
Of course, this version of the famous soup will be different from the heavily laden
butter and cream recipes of the past.For one, it will have a lot
more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing
and it is the rare hostess who can carry it off.
And you need a peanut
butter frosting that's firm enough to hold up to layering
more cake on top of it, so no
cream cheese or whipped
cream frosting here.
Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much
cream and butter is used,
and granola, which also has a surprising amount of fat
and much
more sugar than expected in a healthful snack or breakfast.
ingredients ROASTED CHICKEN
AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND PIMENTO MAC
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted
butter (plus
more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus
more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2
and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups sharp cheddar cheese (shredded) 2
and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups monterey jack cheese (shredded) 1/2 cup
cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups
butter crackers (crushed) Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
ingredients CAKE BARS: 1
and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus
more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1
and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour
cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted
butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted
butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very chilled
and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1
more if needed) 2 tablespoons heavy
cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped
cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt
and baking powder in the bowl of a food processor
and pulse a few times.
Turn off heat
and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth
and silky / Add a little
more water or stock if needed to achieve desired consistency / Taste
and adjust seasoning / Optional — stir in
cream and a little
more butter before serving.
150 g vegan plain biscuits (with no hydrogenated vegetable oils
and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa
butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable
cream 100 g almond
butter 1 - 2 tablespoons hazelnut
butter 2 handfuls of shelled hazelnuts,
more or less finely chopped
Adjust heat to slow simmer
and cook uncovered until carrots
and apple are tender, about 30 minutes / Turn off heat
and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth
and silky / Add a little
more water or stock if needed to achieve desired consistency / Taste
and adjust seasoning / Optional — stir in
cream and a little
more butter before serving.
3 Tbs unsalted
butter 2/3 cup packed brown sugar 2 cups half
and half (I just couldn't bring myself to use heavy
cream when I knew I would eat a ton of this ice
cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips
and a lot less (as you can tell from the pics) but next time I will definitely use
more
salt 1/4 cup (1/2 stick) cold unsalted
butter, cut into tiny pieces 3 cups sharp Cheddar cheese, grated 1/4 cup pickled jalapenos, drained
and chopped (or
more to taste) 2 cups sour
cream