Sentences with phrase «more eggs and butter»

You typically need more eggs and butter than the other flours because the coconut flour soaks it up.

Not exact matches

They also include a focus on whole grains, less butter, more olive and canola oils, and more beans, eggs and nuts.

This includes discounts on Whole Foods» Whole Trade bananas, organic avocados, organic large brown eggs, organic «responsibly farmed» salmon and tilapia, organic baby kale and baby lettuce, animal - welfare - rated 85 percent lean ground beef, creamy and crunchy almond butter, organic Gala and Fuji apples, organic rotisserie chicken, «365 Everyday Value» organic butter and more, according to Amazon's press release.

In the Viktualienmarkt, local shoppers, tourists as well as gourmet restaurant buyers can find some of the freshest produce, fruit, game, meat, seafood, sausage, eggs, butter, honey and more.

Brioche donuts contain significantly more eggs and a whole lot more butter than regular yeast donuts which makes them richer and just, well, more delicious in my opinion.

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

Otherwise, I added some more butter and 1 egg and they came out great!

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

I added a little more cocoa powder, grass fed butter and 1 more egg.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted

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)

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

If you did the caramel and filling ingredients except the eggs so adding molasses, more butter and sea salt and stopped there it was a gorgeous sauce.

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.

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).

1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract

They would also be nice tucked into some pita bread or tossed with some buttered egg noodles and sprinkled with more dill.

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.

1 I wasn't paying attention to the directions and mixed the sugar with peanut butter rather than sugar with eggs which I think caused more graininess than I would have likd.

Never mind that every holiday sweet potato dish I'd had up to that point was made with eggs, butter, and more brown sugar than any side dish really should have

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...

And it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigAnd it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday night.

1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated

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!

Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes

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.

So I added more milk and still crumbly, so I added another egg, more melted butter and more milk and it was still crumbly... any ideas where I could have gone wrong?

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.

Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs.

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.

My greatest regret in many a recipe comes down to a lack of bacon... — Slice in half and serve as an egg and breakfast meat sandwich — Serve with a big bowl of Texas chili — Serve instead of dinner rolls or biscuits at a big Texas dinner — Cut in half and drizzle with more honey and melty butter

Filed Under: Cakes, Sweets & Desserts Tagged With: baked, baking, butter, buttermilk, Chocolate Chocolate and More, dessert, eggs, flour, glaze, lemons, loaf cake, strawberries, sugar, sweet, treat

And it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stiAnd it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stiand discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stiand has nut butter, it's packed with enough satiating fats and fiber to make it stiand fiber to make it stick.

With little more than butter, sugar, eggs, and flour, and often a scattering of spices, we can create an extensive assortment of treats.

Butter 1/4 C. Diced Yellow Onion Salt and Pepper, to taste 1 C. Milk 3/4 C. Frozen Sweet Corn, thawed plus more for garnish 1/4 C. Cornmeal 1 Egg Yolk 2 Egg Whites Boulder Organic!

3 cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)

2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)

ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to butter 12 fresh sage leaves Kosher salt 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

ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to tasAND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to tasand freshly ground pepper (to taste)

Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cakbutter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cakButter a 23 cm (9in) round cake pan.

: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.

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

Since getting their books, I just can't even consider making cakes with eggs and butter any more.

Sometimes vegan baking is more moist and dense than old - fashioned butter and eggs and this is a great chocolate cake recipe to have on hand.

Makes about 2 - 3 Dozen cookies Ingredients: 2 cups Gluten free self raising flour 1 1/2 tsps Gluten free Baking Powder 1/2 cup butter, at room temperature 1 cup sugar 1/2 cup Muscavado sugar 2 eggs 1/4 cup nutella And more for Later 1 cup Milk chocolate chips

Since I knew already that I didn't love plain meringues, I added more flavor by stirring in vanilla and folding salted crunchy peanut butter and mini chocolate chips into the beaten egg whites.

Kristen has some suggestions in her book above and Nourishing Traditions for Baby and Child would have many more (http://amzn.to/10FxbZO) I do not know the age of your son and I am not a nutritionist, however, if it were my child, I would try bananas, avocados, egg yolks, pieces of pastured liver (cooked), cheese cubes, homemade grain free muffins, pastured butter, some yummy homemade crackers (have to search for grain free ones... here's one with quinoa that would be good after 12 months... http://www.scratchmommy.com/cheesy-quinoa-crackers/).

This version of French toast has straight peanut butter spread between each layer of sliced French bread, cocoa powder beaten into the egg - milk mixture in which the bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping.