I prefer the pastry blender because it's lo - fi and doesn't warm the butter in the dough.
Not exact matches
(remove the
butter if you haven't already — place in on top of the stove to keep it
warm!)
Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt
butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep
warm — be careful to
not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
I followed the recipe, making a few adjustments: I cut the dough into small square biscuits because I felt like it; I didn't brush the tops with milk because I didn't have any; and they weren't as flakey as they could have been because my refrigerator died and it was a race against time to use already -
warming butter.
Reduce the heat to low, pour in the yogurt or
butter milk, and stir until
warmed through; do
not allow to boil.
Soften the cream cheese and
butter, but don't let it get
warm, just take the chill off.
(This is coming from a person who
warmed up some leftover bread and
butter pudding for breakfast yesterday —
not feeling quite so guilty now!)
I froze what I didn't eat, and they were still great after I
warmed them up in the microwave with a little bit of
butter.
Definitely
not warmer or anything in your kitchen that could maybe lead to the peanut
butter splitting?
Loosely cover the doughnuts with plastic wrap (lightly
butter or spray the plastic wrap with a non stick vegetable spray so the doughnuts won't stick) and let rise in a
warm place until almost doubled (about 30 - 60 minutes).
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious
Not Gorgeous • Waffles with Spiced Pumpkin
Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake
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Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
1/2 cup
warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (
not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted
butter 3 large eggs 1/2 cup
warm milk or milk of choice
I have to watch out
not to neglect other things I make similar ones, but I just put peanut
butter on them - it melts in a minute on
warm pancakes.
Stir the mixture, then continue to microwave the mixture in 20 second intervals until the
butter has melted and the mixture is
warm,
not hot.
Earlier this year, I admitted to
not being quite so obsessed with the typical peanut
butter cookie until I discovered this recipe, but now I feel like nothing is
warm and fuzzier than a tray of
warm peanut
butter cookies.
He couldn't wait several hours for that
butter to
warm up.
Homemade Fresh Donuts Recipe Image & Recipe: Dee Na Ingredients: 1 1/8 cup Whole Milk,
Warm 1/4 cups Sugar 2 1/4 teaspoons Active Dry Yeast 2 Eggs, Beaten 1/2 cup +2 tbsp Unsalted
Butter, melted 4 cups All - purpose Flour 1/4 teaspoon Salt Direction: - In a pan, take milk
n sugar -LSB-...]
Made it yesterday and we couldn't help ourselves — eating it
warm with
butter, cream cheese, jam, etc..
Once the
butter - sugar paste has cooled (
warm is fine, you just don't want piping hot), whisk in the eggs and vanilla.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g
warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g
butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Do
not over cook otherwise your peanut
butter will
not run out while
warm!
Yes, the
butter should be room temp
not softened by
warming.
While still slightly
warm, go around the edges with a
butter knife to make sure the pies aren't sticking to the muffin tin.
But who doesn't love a
warm piece of bread or fresh corn - on - the - cob slathered with
butter?
The problem is too much heat — but
not at the baking stage, at the mixing stage: Your
butter is too
warm.
I couldn't wait and had to have a piece with a little
butter while it was still
warm and did a little happy dance around my kitchen.
Brioche Crust: (Adapted from Cooking Light) < Nutrition Info > 2 1/4 teaspoons active dry yeast 1/3 cup nonfat milk (any milk would do here),
warmed to 100 - 100 degrees 10 ounces ap flour 5 ounces buckwheat flour (or just do all ap if you don't have buckwheat) 1/3 cup granulated sugar 1/2 teaspoon salt 4 eggs, beaten 4 tablespoons
butter, soft
I let it cool for a bit however who doesn't love a piece of
warm bread with
butter!
If I'm craving cake I go and get a real white flour
butter sugar chocolate cake and have a slice - it just seems to help the most lol the substitutions just don't truly cut it since I started having old fashioned cake again it actually is my favourite chocolate fix oh actually a
warm brownie with coffee or vanilla ice cream is also high up there!
Holding the
butter this way, your
warm hands don't actually come into contact with the grated
butter bits.
Once muffins are cooked and slightly cooled (they should be
warm to the touch, but
not hot), dip each muffin in
butter, and then coat in cinnamon sugar mixture.
Once the
butter is completely melted and all of the white foam has been skimmed off, increase the heat to medium and
warm the clarified
butter (or duck fat) until it is hot but
not simmering.
3 Tbsp coconut oil, softened (
warm is ok, melted is good, but try
not to have it hot) 3 Tbsp of your favorite peanut
butter or other nut
butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I use this)
Once the bottom of the bowl feels neutral and
not warm, switch the mixer attachment from the whisk attachment to the paddle attachment, turn onto the lowest setting and begin adding
butter butter cubes, one at a time, until fully combine.
If it isn't
warm enough to melt all the
butter, microwave for another 15 seconds.
You could gently melt the strawberry truffles back down (I would place them in a bowl and place that bowl in another bowl of
warm water, making sure to
not get the truffles wet) and then stir in some more coconut
butter to firm them up.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan
butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth,
warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also
warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 1/4 teaspoons Active Dry Yeast (1 pkg)(
NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4 cup
warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted
butter (2 sticks), chilled, cut into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla
Add
butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming (if
butter doesn't melt completely, microwave in 5 - second intervals to
warm slightly).
And when they came off of the griddle all toasted on the outside and doughy in the middle, I got all
warm and fuzzy on the inside... okay maybe
not, but I did split one open right away and topped it with some mixed nut
butter and raw honey.
One thing I'm finding with nut
butters is that adding a cold ingredient such as maple syrup or honey to your
warm drippy cashew
butter is
not a good idea.
To be honest, I wouldn't use regular flour unless you do ensure the nut
butter / liquid mixture is
warm when you mix it in with it - Can you use a brown rice or other flour?
Don't waste a lot of time here, your potatoes need to be
warm to melt the
butter in the next step.
Once crust has baked, evenly pour and spread peanut
butter filling over the baked crust.Be gentle so you don't pull up the
warm crust while you spread the filling.
In a medium bowl, whisk the eggs, granulated sugar, 3/4 cup of brown sugar, vanilla, the
warm (but
not hot) browned
butter and buttermilk, till smooth.
This easy and
warming oatmeal, richly flavored with almond
butter, apricots, and ginger, is
not only gluten - free, but oil - free as well.
Big Spoon Roasters Chai Nut
Butter: Adding the warm spices of chai (cardamom, clove, ginger, cinnamon, vanilla) to hearty peanut and almond butter may seem like it's going to be overkill, but it works: Each of the components is present in each bite, but they don't overpower one an
Butter: Adding the
warm spices of chai (cardamom, clove, ginger, cinnamon, vanilla) to hearty peanut and almond
butter may seem like it's going to be overkill, but it works: Each of the components is present in each bite, but they don't overpower one an
butter may seem like it's going to be overkill, but it works: Each of the components is present in each bite, but they don't overpower one another.
We do
not eat a lot of store bought bread (I have Crohn's so I try to avoid it... But I love
warm bread with
butter and I miss it).
a
warm and chocolatey personal sized brownie that only requires 3 little ingredients to satisfy all your chocolate cravings... and doesn't contain any oil or
butter!
Who doesn't love fresh rolls smeared with
butter from a
warm oven?