Sentences with phrase «much more butter»

They were prepared with much more butter than I ever would, and quite proficient at self - feeding by 11 months, she delighted in shoving handful after handful into her mouth.

Not exact matches

Where can you find women business owners producing butter cookies, children's clothing, hair care products, cold - pressed juice, booties for dogs, soap, fruit - flavored brandy and much more all in one center?

Believe me, it's much more comfortable than an extra-crunchy peanut butter movement.

I think the question of the earth's age is much more complicated than butter.

Never did cashew nut butter before, but I know how to, just trying to find out how much cashew to buy... And two more questions: a dozen medjool dates are 12 pieces?

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.

I've always made energy bites in the past with oats, peanut butter, chia, honey, etc... But these are so much more SUPER PACKED with nutrients and super foods!

Cacao butter is the unrefined version of cocoa butter so it contains much more of the active nutrients!

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??)

Generally I do tend to eat more almond or cashew butter as I much prefer the taste too x

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.

A lot of recipes I've seen have much more oil or butter and lots of sugar — both of which pack on the calories.

Keep in mind a cup of butter weighs much more than a cup of flour!

You guyyyyssss... this stuff is so much more than just maple syrup + butter.

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!

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

It imparts a nutty flavor similar to peanut butter, but is much more allergy - friendly.

I've always loved the process of making thumbprints, and I think it's all much more exciting when there's loads of peanut butter to go with the jelly.

Plus, anytime you roast the nuts before making a nut butter, that just releases the oils more and makes blending much easier without have to add your own oil.

The same ingredients could be sautéed together in the butter or a little olive oil and served tossed with freshly cooked pasta, wilted spinach and a little grated parmesan for a much more appetising and lower fat meal.

Paulette, the almond butter would make the filling much more runny, but it would still work.

Also, I have WAY too much buttermilk in my freezer that has been causing more anxiety than is socially acceptable (such is the by - product of homemade butter making, I suppose: which I imagine will be heavenly with those waffles!).

This is much more of a no - recipe recipe than the bowl of peanut butter filled pretzels I ate with a few chocolate chips while finding myself in an iTunes throwback vortex that consisted of How Bizarre on repeat.

Which is why you too should make your own vegan homemade almond butters for much cheaper and for waaay more powerful, rich nutty flavor.

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!!!

I DID add pumpkin tonight - i actually subbed some for the butter (1/2 C butter & 1/2 C pumpkin) BUT they turned out much more like a fluffy cake not gooey bars (I made the original recipe last week and LOVED it.

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

Peanut butter straight out of the jar has much more flavor than those cookies.

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.

It's better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling).

First, you want to grease your pan with either butter (or margarine) dusted with flour, or (the easier option and therefore the much more preferable option for me), use cooking spray with flour.

** I've tried this with almond butter and peanut butter, and liked both — though the almond had a much more classic «banana nut» flavor.

Only a few minutes more, and you're now looking at something that pretty much resembles coconut butter, only it has a texture that is a tad on the coarser side.

I love peanut butter cups, so I can only imagine how much more I'd love these sugar cookie ones!

Yes, I know natural peanut butter exists, but if you're like me, those 2 tablespoons that come in a single portion end up tempting you to eat much more than just one serving at a time.

But the flavor is certainly there, even more so, because it's much less sugary than standard mass - produced peanut butter.

I made these completely wrong — used quick oats, used natural peanut butter (those are the things I had one hand), I also added too much brown sugar so added even more quick oats and guess what — THEY WERE AMAZING!

Too - soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shape.

Maybe a coffee buttercream would be too much, but I want to experiment with something more than just butter and coffee!

The almond butter is much more subtle.

While I enjoy the melt - in - your mouth butter - n - air variety of shortbread as much as anyone, I thought that this recipe could benefit from a more traditional, sandy textured shortbread.

Sans Ceuticals Journal — a natural beauty company with a journal full of clever, health - centric recipes like lacto pickles, Buddhist lunch, vegan butter, Bloodlesss Mary, vegan berry Eton Mess and much more

Merely adds more butter (causing them to run slightly) and more sugar (causing the edges to burn slightly) to the standard Toll House recipe, which is too sweet to begin with and has as much butter as will make a proper cookie.

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.

I honestly feel a little sad whenever I eat a banana without peanut butter, just because I know how much more delicious it would be with peanut butter.

I'm sure you could plop some peanut butter in the middle of each one but you'll wind up with more muffins (and therefore you'll need a second pan) since the batter pretty much fills each tin to the brim as - is.

This way you can control and know just how much added sugar is going into them, and allows you to add more filling and nutritious foods like nuts and seeds, nut butters, or ground flaxseeds.

So many nut butters are so expensive, but this would be a much more economical way to do it!

Silky smooth with skin - boosting collagen for added protein and total body wellness benefits, this Skin Boosting Collagen Walnut Butter is so much more than your average nut bButter is so much more than your average nut butterbutter!

To make a Flourless Vanilla Muffin, we used cashews as a base since they have a much more neutral flavor than peanut butter.