Sentences with phrase «need more butter»

For the caramel frosting, you'll need more butter, dark brown sugar, milk, vanilla extract and powdered sugar.

Actually, the sauce did not need any more butter.

Do I need more butter or something?

For the caramel frosting, you'll need more butter, dark brown sugar, milk, vanilla extract and powdered sugar.

The dough seems very dry, and like a previous commenter, is crumbly... do I need more butter?

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.

Maybe that was part of my problem of why I needed more butter / flour and time to get it to thicken... (Just thinking out loud).

Maybe the recipe needs more butter?

Not exact matches

I was wondering if you could make small amounts of nut butter quickly enough in your Magimix mini bowl (1,2 L) or if the chopped nuts get stuck on the sides, and that you need to scrape them off and... be a lot more patient.

I would need more powerful one in order to make such desserts or butters which I also want.

, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup more flour) and... best of all?

Add 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

To make the peanut butter sauce, combine the peanut butter, dates, and water in a high - power food processor or blender and blend until totally smooth - you may need a little more water to get it to your desired consistency for dipping.

Taste and add more sugar, butter or lemon juice as needed.

What you'll need: 50 grams Shea Butter 50 grams Cocoa Butter 1/4 teaspoon Yogi brand Honey Lavendar Stress Relief Herbal Organic Tea 1 teaspoon lavendar flowers 30 drops Lavender essential... Read More

Will I need to add more oil / butter to keep the bread from becoming too dry?

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.

You may need a touch more water or milk, but it should come together in a shaggy ball - don't knead: you want the butter to remain whole.

If you use smooth nut butter, you may need to add a little extra hemp seed / desiccated coconut to help hold the balls together as there may be more liquid.

Melt the butter in a small bowl in the microwave; it shouldn't need more than 15 seconds, once melted put aside to cool slightly.

As opposed to hazelnut butter, where you need to use a food processor for a good few minutes to macerate the nuts to release their oils, chestnuts grind to no more than a powder due to their comparatively low oil content.

Repeat with the remaining sandwiches, adding a little more butter if needed.

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.

They still needed something more, so I put in some dates and a little cocoa butter to solidify the mix.

i'd add the powdered sugar about 1/2 a cup then see if you need more since natural peanut butter is usually thicker than brands like Jif and Skippy.

And then, as these things happen, while walking past a coffee shop on Sunday, I abruptly decided my husband and I needed a re-up, and while in there even more abruptly decided we had to split the last peanut butter cookie at the shop before someone else got to it.

Note: When making clarified butter always start with at least 25 % more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process.

I don't think, though, that I'd waste in - season asparagus by cooking it with anything else - just plain steamed with a little good - quality butter, and what more do you need?

I've been waiting a while to try this recipe out but have been hesitant because that is a LOT of butter for such a small cake... but I finally went for it one day when I had a bunch of little kids over... and little kids always need more sugar, right?

Here is some more proof that kick - ass pies don't need to involve lashings of butter or chunks of animal.

When I was staying just outside of New Orleans my host said I just needed to add more butter to make it tasty.

When I need chocolate, there's usually not time to wait around for butter to soften or ovens to preheat, it's more of a how - can - I - get - half - a-bag-of-chocolate-chips-into-my-mouth-as-quickly-as-possible sort of situation.

Since this recipe uses melted butter, you don't need anything more than a bowl and a wooden spoon to make it.

I will be making it ASAP Now I just need some more recipes that call for coconut butter * wink, wink *

Add more butter to the pan as needed.

Almond butter on toast or rice cake if they need a little more.

Repeat as needed (adding more butter to your griddle each time).

Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency.

-- our weekend was spent over some wine (drunk by the mr., not meee) and some homemade peanut butter cups — my latest recipe which will show up on the blog soon (of course, they needed to be «taste tested» 3 times and I just kept making more and more... because there was never enough to keep for my recipe photo shoot;)

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.

Depending on the temperature of your butter and the room around you, you may need more sugar or heavy cream to achieve the proper consistency.

I prefer Naturally Nutty brand — I'm not usually a flavored peanut butter kinda guy but they have some darn good flavors (plain too) and they add hemp and flax seed and the resulting texture is very similar to Naturally More but doesn't need refrigeration!

One of the pesky things about crumb crusts is that I find that depending on the crumbs used and how finely ground they are, you might need more or less butter.

You can make almond butter cups this way too... line a mini muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.

Mix with melted butter and add more mustard powder if you think it needs some.

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

Either that or maybe I need more nut butter?

Pie Crust: 1 1/4 cups all - purpose flour 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold shortening 1/4 teaspoon salt 2 tablespoons ice water, or more as needed

Repeat until all the batter is used adding more butter to the griddle as needed.