Sentences with phrase «of butter in the recipe»

Your results will vary based on the type of baked good (i.e., muffins vs. brownies), but you can typically replace half of the butter in a recipe with puréed avocado and expect similar results.

It's relatively healthy, as it's made with whole wheat flour, bananas, and apple sauce (to reduce the amount of butter in the recipe).

Now, usually to get deep, rich chocolate flavor from a cake or cupcake, I'll replace some of the butter in the recipe with melted chocolate.

A: Replacing the shortening or dairy - free margarine with an equal amount of butter in this recipe by Diane Kittle is not a problem.

Try substituting some of the butter in the recipe with salted butter.

We substituted almond butter instead of butter in our recipe because for a cookie recipe to work, you need some fat in it.

I know there's a ton of butter in this recipe.

In place of butter in this recipe, extra virgin coconut oil is used.

Can I subatute any other oil in place of butter in this recipe?

I reduced the amount of butter in the recipe to 2 tsp.

It's incredibly decadent and buttery from... oh, I don't know... maybe the THREE sticks of butter in the recipe.

That golden brown exterior tastes really buttery, even though there isn't a drop of butter in the recipe.

With the amount of butter in the recipe, the bottoms might burn a bit or even smoke.

If you plan on trying to use whole eggs, then keep in mind that you will need to reduce the amount of butter in the recipe.

Try using a less overall amount of butter in the recipe.

Saute your eggs and veggies in it, use in place of butter in recipes, maybe even get crazy and add it to your smoothie or coffee.

You can replace half of the butter in a recipe with pumpkin puree or replace the vegetable oil in a recipe completely with pumpkin puree to reduce the fat content.

Not exact matches

In the latest episode of «Pure & Simple: Tips for a Healthy Lifestyle,» Pure Barre founder, Carrie Dorr, teams up with Justin Gold, founder & CEO of Justin's Nut Butters, to chat about the benefits of incorporating nut butters into your rButters, to chat about the benefits of incorporating nut butters into your rbutters into your recipes.

We know how much you love our energy ball recipes on our blog and in our deli, and we also know you can't get enough of peanut butter.

I have a nut allergy and wondered if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut oil, cashew butter etc that feature quite heavily in your recipes?

I almost always see almond butter or almond flour in your recipes which contain lots of fats.

Early editions of The Joy of Cooking, which first appeared in 1931, included a recipe for a Peanut Butter and Bacon Sandwich.

Plus, I am now aware of what I am putting into my body, which is always a plus:) Thanks for this cool recipe that does not include peanut butter (they always seem to have that in the recipe, but a girl gets tired of it!)

In 1935, a USDA bulletin designed to increase awareness of peanut butter as a foodstuff featured a recipe for a Tabasco - spiced Cream of Peanut Butterbutter as a foodstuff featured a recipe for a Tabasco - spiced Cream of Peanut ButterButter Soup.

I have eaten this two days in a row — the first with my own parred down version of just honey and original PB2 (peanut butter) swirled in and topped with bananas then the second time following your recipe exactly (I prefer my porridge less «busy» but felt a little adventurous and wanted to give your combination a try).

Aside from several references to «Martha Washington's Great Cake» - a cholesterol and calorific wonder of 40 eggs and four pounds of butter, which comes up in several vintage American cookbooks, most prized fruitcake recipes hail from Britain.

Delicious European holiday sweet bread.For a softer crust, you can paint your stollen with melted butter as it comes out of the oven or a special wash of sugar syrup included in this recipe.

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

And then I tried a raw version inspired by your recipe (I soaked the buckwheat groats together with dried blueberries, whizzed it in a food processor the next morning and topped it with a drizzle of peanut butter, maple syrup, hemp seeds and a sprinkle of sea salt) and it was divine!

Oops, I accidentally mis - read the recipe and cooked the coconut oil and almond butter in with everything instead of adding it at the end.

Ever since receiving my copy a few weeks ago, I've been floating on a cloud of cooking inspiration, and I've already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard - Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results.

Perfect snack for a sweet tooth:) I followed the recipe as you have it but found it a little tricky to get the dough to stay in balls, so I added about 1/2 C of natural peanut butter.

I used butter beans instead of navy as thats all i had in and added a bit of chilli — absolutely gorgeous Recipe — Thank you x

Enjoy Life Foods Semi-Sweet Mega Chunks taste just like bits of ganache in my gluten - free nut butter cookie recipe.

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

In search of a recipe, I went right to Paula Deen circa 2007, back when she was still all about the butter.

Creamy peanut butter comes together with a sweet swirl of strawberry jelly and doughy pieces of Van's Foods PB&J sandwich bars in this filling recipe.

Christina Tosi recommends that bread flour be used in most of her recipes because the higher protein content helps to balance the high fat content (with all that butter!)

When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting

Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, and it is still so tasty!Frost with whatever dairy - free frosting suits the occassion.

Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal cups for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.

It combines peanut butter, honey, oats and grains, but feel free to use any kind of nut, grains, seeds or even dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.

This grilled Mahi Mahi recipe in a lemon butter sauce is a really good copycat recipe I made up after eating it in one of my favorite restaurant's, Carraba's Italian Grill.

Could you please advise how much sugar and butter I can use in place of honey and applesauce for this recipe?

As for the preparation, I happened to have US measuring cups (another gift from my sister - in - law)- 1 cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1 cup cornmeal should be between 128 - 130 g) and 1 tbsp butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.

This recipe looks amazing — quick question, in the ingredients you put 1/2 stick butter but put 8 Tblspn — is it a half or full stick of butter?

I based the ice cream off of my Vegan Chocolate Peanut Butter Swirl Ice Cream recipe so it starts with a chocolate non-dairy, vegan ice cream I made with my Vitamix, then has my vegan caramel sauce and chopped pecans swirled in.

My old recipe used in previous years called for copious amounts of canned sweet potatoes, sugar, butter, and brown sugar.

I can see from all the other responses that it's not the recipe that's wrong — just perhaps my measurements - I'm English, living in France and although I have a «cups» measure for the flour etc the concept of «table spoons» of butter is beyond me!

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.