After the chocolate chips are melted, add two
more cups of milk, 1/4 cup pumpkin puree, and 1/2 teaspoon pumpkin pie spice.
It cookek about 35 minutes and I added almost 1
more cup of milk.
Not exact matches
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (
more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add
more for a thinner soup)
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or
more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned coconut
milk * (or other non-dairy
milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
-1 / 2
cup of milk or water, use
more or less depending on how thick you want it -1 / 2 tsp salt
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
Typical Ingredients: 4
cups whole
milk, 5 eggs, 3/4
cup sugar, 1/3
cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick
of butter and
more white sugar.
I added a splash
more of almond
milk and 1/4
cup of coconut oil.
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus
more to taste 1 tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can
of coconut
milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus
more to taste
Based on previous comments I added 6
more eggs and another
cup of milk.
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy
milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose flour, but the result may be slightly
more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar if you prefer) 1 teaspoon vanilla extract
In order to be
more accurate, you can mix the
milk as directed and then add a
cup of water to every
cup of milk you use or add all the dry ingredients and then add water slowly to the mixture to the correct amount
of desired prepared formula.
1 and 1/4
cup of almond
milk (I used toasted coconut unsweetened
milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus
more for garnishing
I added slightly
more than 3/4
cup of the coconut
milk, which was a mistake because the ice cream had a very mild coconut taste to it.
But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans
of sweetened condensed
milk, or
more accurately, two
cups of the stuff.
3
cups strained (or Greek - style) organic whole
milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it
more tart) zest
of 1 organic lime
INGREDIENTS 1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2
cups of unsweetened almond
milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp... Read
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On a
more helpful note, I added probably about a 3/4
cup of fresh corn kernels and also subbed in some
of the regular
milk for almond milke, because I had some I needed to use up.
● 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 minutes.
Start off with a little less than 1
cup of almond
milk and add
more as needed.
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
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond
milk (or any other
milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
1/2
cup butter or Earth Balance Buttery Sticks, softened 31/2
cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4
cup milk of choice 1 tablespoon grated lemon zest,
more to sprinkle on top, optional
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few
more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole
milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
-LSB-...] rice 1,5 — 2
cups hazelnut
milk 1/2
cup roasted hazelnuts (or some other plant
milk, like walnut, almond, rice, oat) 3 tbsp raw cacao powder 3 dates 1 tbsp coconut sugar (or
more dates) pinch
of -LSB-...]
8 large eggs 1 1/2
cups (300 g) white granulated sugar plus 1 tablespoon
more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream
of tartar 1/2
cup whole
milk 1/4
cup honey plus 1 tablespoon
more for glaze 1 1/2
cups (210 g) all purpose flour zest
of 1 medium lemon finely grated 2 teaspoons
of culinary quality matcha powder (optional for marbling)
In traditional chocolate
milk, there are
more than 200 calories per
cup as well as 24 grams
of sugar and 5 grams
of saturated fat.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut
milk (not lite, regular full fat glory), plus
more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped cream, either dairy cream or coconut cream
3/4
cups (or
more)
milk of your choice (I pour the espresso pod into a 1 -
cup measuring
cup and fill it up with
milk to reach 1
cup)
Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container
of plain greek yogurt -1 / 4
cup coconut
milk - juice
of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon
of salt -
more to taste
I also used
more liquid (about an additional
cup of almond
milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.
It was very useful.Some people add
milk to make it
more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount
of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a
cup of very clean sand put that in a piece
of cloth (at the center).
If you don't want to make royal icing, then add some
milk or water slowing to a
cup or
more of icing sugar until you get the desired consistency and add food colouring.
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond
milk) Splash
of... Read
more →
I typically use an unsweetened coconut
milk creamer from the market but have
more recently fallen in love with homemade cashew
milk in there instead (after the coffee has cooled down quite a bit, the
milk just separates and falls to the bottom
of a super hot
cup).
I used 1/3
cup GF rolled oats, 1/3
cup or maybe a bit
more of unsweetened almond
milk, 1 tablespoon chia seeds, 2tbls
of powdered peanut butter, 1/2 tbls
of maple syrup.
If the batter is too thick or becomes too thick as it sits, add up to 1/4
cup of additional
milk alternative (I live at high altitude, where things rise
more, so I used the full 1 and 1/4
cups for the pancakes, but you may not need that much).
3 Tablespoons (or
more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
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
It contains high levels
of lysine and iron, and a
cup of cooked quinoa has
more calcium than a
cup of milk.
Thin with about 2
cups of milk, using a bit less if mixture seems too thin,
more if it seems too thick.
Mash with 2 tablespoons
of butter,
milk, and 3/4 tsp salt (start with 1/2
cup of milk and
more as needed to get desired consistency).
Ingredients 1
cup of oat flour 3 tablespoons
of brown sugar 1/4
cup of plant - based
milk of Read
more
Sweet Potato & Cauliflower Mash Recipe 2 pounds sweet potatoes 1 pound cauliflower florets 3 tablespoons
milk of choice 1/4
cup plain Greek yogurt 1/2 teaspoon garlic powder Salt and... Read
More
I just wanted to add that I reduced the amount
of milk in the recipe when I used 1/2
cup honey and no sugar since that already adds a bit
more liquid.
I used the sweetened cream, the liquid I had previously drained, and a small amount
of almond
milk, (let's be honest, there was
more than enough fat happening already), to make it to 4
cups of milk.
I used Almond
milk instead
of soy, and I added 1/4
cup more blueberries, because I wanted to use up what I had left.
After combining the carrot and flour mixture, I added one
cup of unsweetened almond
milk to make it
more like cake batter.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted +
more for pan 2 Tablespoons
of honey 1/2
Cup of apple cider 3/4
Cup of whole
milk for butter 1 Stick / 1/2
Cup of unsalted butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2
Cup of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.