Sentences with phrase «on about butter»

Not exact matches

This doesn't happen with anything else — you don't sit around having conversations about the kind of peanut butter that you put on your toast.

Then, as now, we were in a GUNS & BUTTER economy about to lose the respect of the world as we pulled out of Vietnam turning our backs on all our allies.

She did talk about the need to return to «bread and butter issues,» and was overly cautious not to criticize the outgoing mayor, vaguely responding that she only wanted to do better on some issues.

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

Hi Ella As I just moved out and start to get braver in kitchen experiments, I'm thinking about buying a food processor for nut butters, engery bites and so on.

But i've put on a little bit of weight, only about 3/4 pounds but I think I may be eating too much maple syrup / nut butter etc..

To make the filling place the nuts in a food processor and allow them to blend into a nut butter, this should take about 5 - 10 minutes depending on the strength of your processor.

Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread — guacamole, almond butter, sun dried tomato type creations etc... I love all these snacks, they're great, but sometimes I think I can do better than rice crackers!

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

I think I prefer peanut butter on just about everything.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

In a mixing bowl, with the paddle attachment on, cream the butter with the sugar until light and fluffy, for about 2 - 3 minutes

The worst part about being on a low - calorie diet is that the fatty foods of your past taunt you, like the king - sized pack of Peanut Butter Cups sitting in my freezer.

I have posted about them with all the adjustments on my blog: Peanut Butter Boy.

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

It is indeed a dream to eat a warm breakfast on a weekday especially if it is a... [Read more...] about Chickpea Flour Peanut Butter Protein Pancakes

Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds).

Put about 1 tablespoon of butter on the hot griddle and spread to coat.

Add butter and beat on medium - high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

If you've read my post about almond noodles you'll know how verging - on - phobic I am about peanut butter.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Spread out on the buttered parchment to create a rectangle of about 12 x 15 inches / Place whole pistachios here and there around the meringue / Put in the oven, immediately reduce heat to 250 degrees and bake for about 1 hour and 20 minutes / Perhaps less — check periodically.

Your blog makes me smile on a daily basis, especially when you write about peanut butter.

In the bowl of the stand mixer, beat the butter until creamy, about 1 minute on medium - high speed.

-LSB-...] months ago I saw this post on Use Real Butter about cheesecake in jars and I immediately bookmarked it.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

I discovered honey butter about a year ago while I was on vacation.

Lately Pierre has been lamenting AGAIN (see my posts on Moghlai Murgh, Beef Madras, Balti Butter Chicken, Prawns in coconut gravy & Grilled Broiled Prawns) about lack of haute Indian cuisine in Clermont - Ferrand (or more generally, France) and yearning for his luscious, lip smacking favourite restaurant, the Shahi Maharani in Singapore.

In a large howl, using an electric mixer on medium speed, beat the butter and sugar until lightened in color and fluffy, about 2 minutes.

In a mixing bowl, with the paddle attachment on, cream the butter and sugars until light and fluffy, about 5 - 7 minutes.

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium - high speed until light and fluffy, about 2 minutes.

About the Hippie Butter Website www.hippiebutter.com is a secure interactive site that offers a full - line of premier, gourmet hemp seed products and provides visitors with information on hemp, its history, recipes and «Cooking with Hemp» instructional videos.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Layer on one slice of cheese, top with about half of the grilled onions and then top with another slice of cheese, and then the second slice of bread (butter side up).

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

No more confusion about what to smear on your toast: Butter is brain food.

Combine the butter and sugars in a mixing bowl and cream on medium - high speed until light and fluffy, about 2 mins.

Cream butter and sugar until light and fluffy, about 8 minutes on medium speed.

Spread about 1/3 of the butter / oil mixture on the bottom of a 12 × 9 baking pan.

I had regular, not rapid rise, yeast on hand - it worked just fine however I did not allow the milk and butter to get above about 105 degrees f, as I was concerned about killing the yeast.

In mixer on medium speed, cream butter, peanut butter, sugar and brown sugar until light and fluffy, about 3 minutes.

Brush the top of each flattened slice with a little of the remaining melted butter, ans sprinkle on about 3/4 tsp of filling mixture.

Using an electric mixer fitted with the whisk attachment, cream together the butter and both sugars on medium - high speed for about 3 minutes.

In a separate large bowl using a hand - held or stand electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no butter lumps remain (about 2 minutes).

In a separate large bowl using a hand - held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes).

In the bowl of a stand mixer or another large bowl, cream together the butter and sugar until pale, about 2 - 3 minutes on medium high.

Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes.

Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!

I made mine about 2 weeks ago and it's sitting on top of a cupboard in jars for another 2 weeks until it has matured enough to be made into pies and eaten with Brandy Butter... yum.