Sentences with phrase «more like butter»

However, moisturizers like vitamin E and a special macadamia derivative allow this liquid version to feel more like butter, less like unforgiving latex.

That's why we warn you that our Coconut Body & Face Oil may solidify at cooler temperatures, and why our Coconut Honey Mask is more like butter than cream.

The contents will be thicker than milk and more like butter.

I have 2 problems with it, the first being that the cream is more like a butter, it melts immediately on contact with the skin, meaning that I don't think it will combat my daughter's rash very well.

I have some Trader Joe's organic coconut oil that seems to be thick, more like a butter.

Not exact matches

We don't want to call people irrational just because they like peanut butter more than jelly, or if they like jelly more than peanut butter.

Or maybe more like you're just picking out a brand of Peanut Butter in the local grocery store?

Of the dozen or so friends who were online at 9 p.m. the night before Thanksgiving — most of them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my pie.

Food which (in general, for people who live in cities) costs more when hunted than alternative sources of food (like fast food or peanut butter and jelly sandwiches).

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

Hi i just bought a mini Magi - mix, and it didn't make butter more like very fine breadcrumbs.

Like in a day I'll have 2 tsps of nut butter on my porridge in the morning and a large palmful of nuts as a snack and maybe some more nut butter from one of your sweet recipies.

The first time it was crumbly, the second it was more butter like and last time i made it it was like chewy toffee (in fact i have rolled it into little balls and then rolled it in cacao!)!

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

I stuck to the recipe and it was fine, I found the blue berries and banana kept it moist but it wasn't the same texture as normal pancake batter, much more like a wet peanut butter prior to cooking.

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

Please don't hesitate to use your fingers more, like greasing the dish with with coconut butter etc..

Chances are, you've heard of compound butter, which is butter mixed with other flavorful ingredients like herbs, spices, dried fruit and more, and used as an extra-flavorful agent in cooking.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

If your butter is too soft, or the cookies spread more than you would like, you can refrigerate the dough for 30 minutes.

It doesn't melt like butter so you'll have more of a cakey cookie!

It turns out «maple butter» is more like a nut butter in that it's the concentrated form of the main ingredient: maple syrup.

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.

I felt like I needed more butter to keep it all held together, but I figured that if Paula Deen said it was enough butter, it had to be enough.

Much like the California Roll first introduced Westerners to sushi in the 1960s by combining the raw fish with avocado, rice and seaweed, we intend our bars to serve as an introductory vehicle for insects by combining cricket flour with more familiar ingredients like nut butters and fruits.

Also, one variation I like doing is Mexican chocolate, by adding 1 - 2 Tbsp of almond butter and a 1/4 tsp of cinnamon (or more) to the wet mix and mixing thoroughly.

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.

I found them a little too soft so i put them in a container in the freezer, which made them crumblier and more like a normal cookie a day after i made them with peanut butter.

I prefer roasted almonds because I like the flavor it adds to the nut butter — it's much more deep and complex.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

It's a lot like cocoa butter (it's usually solid), but it smells more earthy.

Something like 12g in a single tablespoon — more than butter, and SIGNIFICANTLY more than olive oil.

I was very generous with the peanut butter (used more like 1/2 cup than 3 tbsp for 3 whole honeycrisps!)

Melted butter works for something that is more pliable, like a press in crust.

-- 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!

Tahini, which is simply sesame seed paste, is sort of like peanut butter but it tastes more unique IMHO.

They especially like peanut butter with chocolate more than fruit, and I agree on that point a bazillion percent.

Coconut oil has a thicker, more butter - like texture than olive oil, which will lend more structure to your cookie.

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

I understand that healthy fats are good (butter, EVOO, grass - fed beef / liver etc) and I include them in my diet, but I'd like to see studies and real - life testimonies of people who can demonstrate by test results that their overall cardiac risk improved by adding more of these fats to their diet while reducing consumption of phytic acid.

2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds

Check out more pumpkin recipes like my Pumpkin Spice Rice Krispie Treats, Pumpkin Spice Caramels or my Brown Butter Pumpkin Cupcakes:

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)

I can understand when they are ripe and to me they have a more butter - like texture.

You probably already know Nancy from The Bitter Side of Sweet since she always brings us amazing dessert roundups like these 25 Healthy Desserts or even something more indulgent like 100 + Peanut Butter and Chocolate Desserts, but today she is helping us satisfy those sweet snack cravings.

Kelsey's salty Southern - style biscuits are perfect when topped with just a pat of butter, but if you'd like a more flavorful bread, she offers variations for meaty, sweet and dessertlike takes.

Mix with water (your pancake mix should have the precise proportion listed on the box), fry on both sides, serve with whatever topping you fancy — like more peanut butter — and be content with the world you live in.

Like, friends who are meh about peanut butter were suddenly addicted to these cookies and could not stop grabbing for just one more.

Stock your pantry with homemade essentials like butter, confectioners» sugar and more, with this FREE downloadable guide.