Sentences with phrase «of whipped cream if»

You could even use cool whip instead of whipped cream if you like.

Serve with a dollop of whipped cream if desired.

To serve, pour caramel sauce over a slice of Gingerbread Cake and top with a dollop of whipped cream if desired.

Serve with a scoop of ice cream or dollop of whipped cream if desired.

Not exact matches

* obviously this is a pie recipe but the combo of graham cracker crust, roasted strawberry cream filling ad basil infused whipped cream would be perfect for individual trifles (with cubed up pound cake instead if graham crackers if you must) or you could really go buck wild and alternate layers of whipped cream and filling with graham crackers for an icebox situation that would knock several socks off I'm sure.

It needs no dollop of whipped cream, no scoop of vanilla ice cream, to delight, especially if your friends and family are lucky enough to be served a slice the same day it was baked, the whole house still fragrant with its baking.

When it has melted whisk in the pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).

If you like you can just dust the top of the cake with a little powdered sugar or cocoa powder and serve it on its own or with whipped cream or a scoop of ice cream.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

What makes it the Bavarian Cream is the addition of whipped cream, so if goes from sauce to much lighter fluffier cCream is the addition of whipped cream, so if goes from sauce to much lighter fluffier ccream, so if goes from sauce to much lighter fluffier creamcream.

** If you don't have creme fraiche, use 1/3 cup whipping cream and a couple tablespoons of sour cream.

Slice the fruit, or not, add a smidge of sugar if you like, fill a plate or bowl with a mix of fruit — as is traditional with Pavlova — sprinkle with meringue and place a dollop of whipped cream on top, then a little more meringue.

If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined.

If you like, you can serve it with a bit of whipping cream (with no sugar).

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

The whipped cream may lose some of its structure the longer that it sits, so if you could assemble as close to serving, the better.

Right before serving, top with whipped cream, if desired, and a dusting of unsweetened cocoa powder.

Aquafaba makes AMAZING whipped peaks just like egg whites if you whip it, so it can be used like a whipped cream on top of desserts, But I don't eat desserts because I don't like sweet foods.

If you want a sweeter whipped cream, add more sugar, or splash in a bit of vanilla for flavor.

We are having it with brandy whipped cream and rasberry drizzle (raspberries, a touch of lemon and sugar blended then sieved), if this brings on a heart attack it will be well worth it!

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

And if you have any leftover whipped cream try some in your morning coffee the next day (as you bask in the glorious afterglow of all the compliments your pie will surely receive).

If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs.

Serve topped with a spoonful of whipped cream, if using.

If you're serving this cake as a dessert, I highly recommend a dollop of whipped cream on top.

Top each pie with a dollop of this coconut whipped cream, if you're into that.

Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired

You can double recipe if you like a lot of whipped cream on your pies if you want.

Of course you can pour it right into black coffee, but if you want to feel a little fancy you can add frothed milk and / or whipped cream.

The Diplomat filling is a cooked filling, so all that needs to be done when you're ready to eat is to thaw the pie and top with whipped cream and a few curls of chocolate, if you're so inclined.

It's made if pecan chocolate cake, topped with chocolate truffle domes and decorated with lots of praline whipped cream.

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

In the first step, when you're whipping the cream with sugar and vanilla, it should take a few minutes (with a stand mixer or electric hand mixer, if doing it by hand with a whisk it'll take upwards of 15 min or so!)

Sprinkle a little cinnamon if you want and add a dollop of whipped cream on top if you want.

If, after a few days, any cake remains, just whip up a fresh batch of mascarpone cream and make individual trifles.

If you have an immersion blender or a frother, whip the final mix for a few moments and achieve a frothy soft blend, or whip the cream before adding — it will take you to another level of chocolate bliss.

You'll get the sweet and slightly tangy burst of strawberry, the coconut whipped cream is mild and tropical with a hint of vanilla, and the Corn Flakes are similar to what you'd get if you made a light cornbread short cake.

If not, try using coconut cream in place of heavy whipping cream.

Serve with dollop of whipped cream or ice cream, if desired.

Top with dairy - free ice cream or whipped cream of choice, if desired.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

-- If you don't feel comfortable baking gluten - free cake or cupcakes, try making an ice cream cake or offer a make - your - own ice cream sundae bar and have a multitude of toppings including sprinkles (or «jimmies,» as we say in Philadelphia), chocolate chips, M&M s, chocolate sauce and whipped cream.

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

Pile the whipped cream on top of the tart, sprinkle with almonds, and fruit if desired and serve.

It's also cholesterol free (if you don't add the dollop of whipped cream of course...)

If you want to get fancy, you could also make a batch of this Coconut Whip Cream recipe as a sweet creamy topping!

If desired, each slice of cake can be served with a dollop of vanilla yogurt whipped cream.

If you'd like, you can serve each slice of cake with a dollop of vanilla yogurt whipped cream.

Also, the coconut cream can be finicky to make yourself so if you find the So Delicious coconut whip at the store, that would save a lot of time and effort.