Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2
soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
This reminds me
of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until
soft, mix in 1/2 (or whole) can
of coconut milk, add curry
powder, salt, and a splash
of sriracha to taste, puree the whole thing (I love my immersion blender!)
In the bowl
of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream,
powdered sugar, bourbon and vanilla on medium - high speed until
soft peaks form.
The combination
of whole grain oat flour, cocoa
powder, coconut flour, and dates produces a
soft, tender, super decadent chocolate cookie.
Soft, delicate lemon cookies covered in a
powdered sugar glaze are definitely one
of those few.
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and
soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic
powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer
of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way
Puddings: 1/2 c. full - fat coconut milk or other milk
of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still
soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa
powder
Three slices
of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting
of powdered sugar, some
soft butter and thick maple syrup on the side.
Thanks to innovative product series like Micronised
Powders for instant drinks, GNT offers solutions for all kinds
of beverage applications, from
soft drinks, juice drinks and smoothies to various alcoholic beverages.
I added a half cup more date paste than usual with my cookies, because I wanted to make sure they were still
soft, and to balance out the sight bitterness
of the dark cocoa
powder.
ingredients: 2 cups flour 2 teaspoons baking
powder 10 tablespoons butter,
soft 1 cup plus 2 tablespoons granulated sugar 3/4 teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2 tablespoons) 1 teaspoon vanilla extract granulated sugar, for rolling
A touch
of cream keeps it
soft and spreadable, and a shower
of powdered sugar plays the foil to the deep, damp cake.
If you're still opposed (not everyone loves the taste
of stevia), I can't promise the same results, but I would say in that case, yes,
powdered sugar would be best... but it will change the final texture (it may be a wee bit
softer because
of the sugar).
These bars are made with
soft dates, cashews, other nuts
of your choice, coconut oil, cocoa
powder, and ground vanilla.
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili
powder 3/4 cup vegetable stock juice
of 1/2 lime salt and pepper, to taste 1 package
soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Infusing a chocolate cake with a hint
of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object
of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g
soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate
of soda 1 tsp baking
powder 3 tbsp Greek yoghurt.
In the 2nd version I added more cocoa
powder, switched to the
softer oat flour, added 1 egg, and used pumpkin puree instead
of applesauce.
65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but
soft) 60 grams / 1/2 cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7 grams or substitute with a dash
of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour 1 table spoon cocoa
powder A couple
of drops
of red food coloring
2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4
soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa
powder for sprinkling on top — optional
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca
powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4
soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa
powder for sprinkling on top — optional -LSB-...]
THE TOPPING: Beat whipping cream,
powdered sugar, and coconut extract at medium speed with an electric mixer until
soft peaks form; spread over top
of pie.
2 lbs ground chicken 1 cup
soft bread crumbs (from about 3 pieces
of bread) 1 tbsp oregano 1 tbsp basil 2 tbsp minced onion flakes 1 tbsp garlic
powder 1 tsp salt 1/2 tsp pepper 1/2 cup water 2 eggs 2 heaping tbsp tomato paste chili sauce, for dipping
for the frosting: 113 grams (8 tablespoons) unsalted butter,
soft pinch
of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups
powdered sugar, sifted 2 tablespoons heavy cream
Directions: Heat oil in a large skillet / Cook onions until
soft and translucent / Add garlic, ginger and curry
powder and stir fry for a couple
of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are
soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.
ingredients: for the cake: 113 grams (8 tablespoons) unsalted butter,
soft 200 grams (1 cup) granulated sugar 2 eggs 45 mL (3 tablespoons) heavy cream 60 mL (5 tablespoons) water 1 teaspoon vanilla extract 175 grams (1 1/2 cups plus 2 tablespoons) flour 2 1/4 teaspoon baking
powder 1/2 teaspoon kosher salt 1/2 cup sprinkles
of choice
These
soft pancakes are made using just a few basic ingredients, like eggs, heavy cream, butter, baking
powder, coconut flour, water, sweetener and a pinch
of salt.
270 g
soft, silk tofu whole sea salt, just enough to taste 4 - 5 fresh chives sprigs, cleaned and finely chopped half a teaspoon ground or
powdered piment d'Espelette the juice
of 1 lemon 130 ml extra virgin olive oil
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon
powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are
soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
Add turmeric
powder, tamarind paste and a cup
of water and let it boil until the onions are
soft (approximately 10 minutes).
The cake itself is a perfectly
soft, moist chocolate cake which also happens to be ridiculously easy to make, you just mix some cocoa
powder with hot water then chuck all
of the other ingredients into the same bowl at once and whisk until smooth.
Just before serving, beat egg whites in a medium bowl to
soft peaks; beat in
powdered sugar, cornstarch, and cream
of tartar.
In the bowl
of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup
powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops
of peppermint extract, and cocoa
powder until
soft peaks form.
Ingredients 270 g
soft, silk tofu whole sea salt, just enough to taste 4 - 5 fresh chives sprigs, cleaned and finely chopped half a teaspoon ground or
powdered piment d'Espelette the juice
of 1 lemon 130 ml extra virgin olive oil Makes 1 medium jar.
2 1/4 cups
of rolled oats (Bob's Redmill Gluten Free) 1 cups
of whole raw almonds 2 bananas (I used larger, ripe bananas) 1/4 cup
of Vega Sport Vanilla Protein
Powder 5 tablespoons
of maple syrup or you can try very
soft Medjool dates (4 - 5) pitted 1 tablespoon
of coconut oil 2 teaspoons
of vanilla extract or 1 teaspoon
of vanilla paste 2 teaspoons
of ground cinnamon 1 teaspoon
of salt
When the mixture reaches the consistency
of soft - serve ice cream, scoop into serving dishes and sprinkle, if you like, with coconut, nuts, or a bit more cacao
powder.
Since the beets were already cooked but not too
soft, I simmered them for about 10 - 15 minutes with the agave, 1 grated apple and 1/2 cup
of coconut (I didn't have cocoa
powder on hand).
Add another tablespoon
of the White Truffle Butter into the same saute pan, add the mushrooms and shallots, sprinkle with garlic
powder (or add fresh garlic in the last 2 minutes
of cooking) and cook for about 5 - 7 minutes until
soft and cooked through.
For using those in a not
powdered form, you can add a smaller amount
of them and they'll be a little bit
softer but should firm up when chilled.
125g Chocolate Digestive biscuits 45g unsalted butter, melted 50g double cream 300g
soft cheese 1 1/2 tablespoons cocoa
powder 1 medium egg 40g golden caster sugar 1 tablespoon
of fresh orange juice plain chocolate grated for decoration Pre-heat your oven to 180 °C / 160 °C fan / gas 4.
1 large white onion 1 cup raw cashews, soaked in water for a couple
of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled
soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion
powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
dry: 4 medium carrots, peeled + grated 1/4 cup raisins 2 cups oats 1 teaspoon baking
powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg + ground ginger 2 tablespoons
soft brown sugar pinch
of salt
Add the onion, pepper, celery, garlic, curry
powder and 1 tablespoon
of the cranberries or currants to the skillet and sauté over medium - high heat until
soft and fragrant, about 7 minutes.
During five decades
of total focus on the CSD and
soft drinks market, Miteco has pioneered highly efficient methods for
powder conveying, ingredients introduction and mixing.
During five decades
of total focus on the CSD and
soft drinks market, Miteco has pioneered several highly efficient methods for
powder conveying, ingredients introduction and mixing.
Softer crust - try adding about 1 - 2 tsp
of dry milk
powder (or regular milk), or add an egg to your mixture.
Powder the coconut sugar: grind the sugar in a high powered blender until powdery
soft, scraping down the edges
of the blender as needed.
Sarah and I are particularly enamored
of Rodelle's dutch process cocoa
powder — it's
soft and dark, with a creamy chocolate flavor.
100 g
soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp vanilla paste [or 1/2 vanilla bean, split open and seeds scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2 tsp baking
powder [or 1/4 tsp hartshorn salt] pinch
of salt 1 tbsp dried (or fresh) lavender buds
Thanks for sharing this gorgeous recipe... your photos
of the gorgeously chewy, pillowy bread with its crispy crust and the
soft dusting
of powdered sugar are drool - worthy!
-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and
soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili
powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper