The almond flour can also be substituted for half as much (one quarter cup) of any of the aforementioned flours, with the addition of two
more tablespoons of butter.
Add 3
more tablespoons of butter (more if the original butter is mostly gone).
If you're feeling especially indulgent, stir in one
more tablespoon of butter.
It was not as dry as the first time since the cake was done in 60 minutes, but I might try to add one
more tablespoon of butter next time to see how it goes.
Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or
more to taste 1 teaspoon vanilla extract pinch
of sea salt — optional
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??)
Do you think I can just use a bit
more than the cup
of almonds, instead
of the 2.5
tablespoons of almond
butter?
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)
While bulletproof coffee isn't anything new, «bulletproof» has come to mean
more than just adding a
tablespoon of grass - fed, unsalted
butter to your java.
* 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
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.
I thought it wouldn't hurt to try so I started adding a
tablespoon of coconut
butter to my smoothies (which is amazing) and eating
more flax, avocado, nut
butter and tahini, and the different nuts / seeds for each cycle phase.
2 medium leeks 1
tablespoon butter 2
tablespoons olive oil 1
tablespoon water 1/2 teaspoon salt, or
more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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)
Stir in the remaining 2
tablespoons of butter (and
more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon
of sea salt).
I always add two (or
more)
tablespoons of nut
butter or seed
butter to my smoothies.
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).
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2
tablespoon butter 1
tablespoon mustard juice
of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest
of 1/2 lemon plus
more salt and pepper to taste
Thank you so much for posting this!!!!! I did use natural peanut
butter because that's all I had on hand and I was short about two
tablespoons so I added two
more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!
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
By the way, this Totally Terrific Toasted Pecan
Butter is pretty sweet, so in case you are not in favor
of overtly sugary tastes, you can start with 2
tablespoons Swerve and add
more if needed.
Although this holds true for this original Cooking Light recipe as well, it does give
more than 16 servings (so about 1 teaspoon
butter per serving and a
tablespoon or so
of sugar).
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons sea salt, plus
more for sprinkling
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...
2 ounces (1/2 stick) unsalted
butter, softened — plus
more for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3
tablespoons cornstarch 1/8 teaspoon ground nutmeg
2 sticks (225 g) unsalted
butter 3/4 cup (90 g) powdered sugar, sifted, plus
more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the
butter, powdered sugar, and vanilla seeds.
Remove the lid and scatter about 6
tablespoons of the
butter — a little
more than half
of the total fat — over the dry mixture.
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.
2/3 cup half - and - half +
more for brushing, very cold 2
tablespoons honey zest
of 1 lime 2
tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very cold, cut into pieces 6 ounces fresh blackberries
If your hazelnut
butter is
more solid, you can try to add one or two
tablespoons of vegetable oil like canola.
2 pounds new potatoes 1/2 pound (or
more) chanterelle mushrooms 3
tablespoons butter 3 garlic cloves, pressed Salt Small handful
of fresh dill, coarsely chopped, plus a few sprigs for garnish Small handful
of flat - leaf parsley, coarsely chopped Lemon
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.
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3
tablespoons olive oil 2
tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5
tablespoons minced fresh parsley, plus
more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
(2) Peanut
Butter Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut b
Butter Cup Chocolate Cookies: replace 1
tablespoon of the oil with peanut
butter, add some mini chocolate chips, and then drizzle with more peanut b
butter, add some mini chocolate chips, and then drizzle with
more peanut
butterbutter.
Here's what you'll need: 1
tablespoon beeswax pellets 1
tablespoon pure shea
butter 2
tablespoons sweet almond oil 10 drops essential oil A sprinkle
of Kool - Aid powder for color and... Read
More
Possible variations include adding 2 - 3
tablespoons tomato paste (whisk it into the
butter - flour mixture before adding the rest
of the seasonings) for
more of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.
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).
: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.
But, if you want a
more chunky cashew
butter just pulse your cashews for a second or two, then take out a couple
of Tablespoons of those extra chunky.
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 br
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 br
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 br
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 br
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 br
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 br
butter on medium heat until melted and browned.
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
Melt a couple
tablespoons of all - natural almond
butter to drizzle over the top
of your shortstack for seven
more grams
of muscle - building protein.
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable Mix 16oz 1 Can
of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive Oil
butter sugar (optional) salt and pepper Pour in about 3
tablespoons of olive oil or enough to coat bottom
of -LCB- Read
More -RCB-
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5
tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp
butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to use a few
more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
1 cup
of sunflower seeds (soaked for at least four hours in 2 cups
of water, drained and rinsed) 1 cup
of water Juice
of 2 lemons 1/4 cup nutritional yeast 3
Tablespoons unsweetened dairy - free yogurt (optional) 3
Tablespoons unsweetened nondairy milk (
more if you desire a thinner dressing) 2
Tablespoons apricot
butter or fruit sweetened jam (optional) 2
Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
Like others, I took your suggestions (subbing in some whole wheat flour and reducing the sugar), and I also halved the
butter (adding a few
more tablespoons of buttermilk to guard against dryness).
Remove from the oven (careful the pan will be HOT) and add the remaining cup
of stock, the wine (or
more stock), Parmesan, remaining
tablespoon of butter, kosher salt, and freshly ground black pepper and stir vigorously for several minutes.
1 disk Martha Stewart Test - Kitchen Pie crust 1/3 cup all - purpose flour, plus
more for surface 1/2 cup sugar Pinch
of salt 2 eggs, lightly beaten 3
tablespoons bourbon 1/2 cup sorghum bourbonbarrelfoods.com is Martha's recommended resource 1 cup pecans (4 ounces), toasted and coarsely chopped 4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup) 1 stick unsalted
butter