Sentences with phrase «out of butter so»

i ran out of butter so i used coconut oil instead.

The first time, I was out of butter so I replaced it with applesauce, and I forgot to put the extra brown sugar on top.

I wanted to make my friend some banana bread (her fav) but was out of butter so I had to freeze the bananas until I felt like trekking to the store.

Not exact matches

Of the dozen or so friends who were online at 9 p.m. the night before Thanksgiving — most of them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my piOf the dozen or so friends who were online at 9 p.m. the night before Thanksgiving — most of them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my piof them men — three suggested that I cut the butter into little slivers and stick it through the air slits, which turned out to be a good idea except that my air slits ended up looking more like giant gashes through which butter was bleeding out of my piof my pie.

You could try oat flour instead of walnuts and tahini instead of cashew butter, but I have never tried it with those ingredients so can't guarantee it will turn out quite the same x

It turns out to be so good, I have to freeze those cashew butter before I eat them all directly out of the bowl.

This is the nicest main course I have cooked for myself for ages I have run out of tahini, so I added peanut butter instead (and probably about twice as much...).

Ever since I've been slowly eliminating not so healthy things such as butter out of my diet, I've had it on my mind to make a healthier version of Muraveynik one day.

Hi Ella, I made these the other day but only had Almond butter instead of Cashew, and just regular dates instead of Medjool ones so I feared the worst, but they came out great!!

, 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?

So, in honor of Elliot luring E.T. out of the forest with Reese's Pieces (peanut butter candies), I made peanut butter ginger apple cookies.

Saute the curry powder in the butter (or ghee) for a minute or so before adding the rest of the ingredients, to bring out the flavor and avoid a disappointing taste.

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.

Really, have some butter out of the fridge for an hour or so, so it's easy to work with.

I used applesauce in place of butter to ensure these could be dairy free so my dad could eat them, but if dairy isn't a concern for you then feel free to switch out the applesauce for an equal amount of melted butter.

You made those treats look so good I went and got the peanut butter and just scooped it right out of the jar!

Please don't change anything about your site... it's what makes me so gleeful when I pull my (now famous) peanut butter cookies out of the oven and proudly exclaim «They're Deb's recipe!».

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!!!

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

Truth be told, the vegan butter I used probably wasn't even necessary — I just happened to run out of nut butter, and the last bits weren't really sticking together, so that did the trick.

They would smell so good in the oven and then right after taking them out of the oven while they are still really hot, I slathered Cabot butter and homemade strawberry jam on the steaming center.

I still haven't quite figured out why I love Sunbutter in smoothies so much, given my undying love of (and preference for) peanut butter and almond butter.

I was out of almond butter, so I used tahini when making this recipe and topped it with cilantro - it tasted amazing.

And making little peanut butter and jelly sandwiches out of these cookies is so adorable, and so elegant!

I wanted to make them again today and just found out that I was out of peanut butter, so I felt a little bit experimental and used smooth Speculoos (450gr) of it.

I finally managed to whittle down my out - of - control nut butter stash to just 2 jars — 1 peanut, 1 almond (coconut butter and tahini don't count) but then my cupboard was looking a little bare so I had to restock again -LRB-!)

I would prefer almond butter over blue cheese — I just checked my cupboards actually and can't believe I'm out of almond butter, so that's another thing to pick up at TJ's!

I know, I know it's so EASY — it's sadly way easier than slicing up an apple and trying not to eat the entire container of almond butter while scooping out some it for the apples.

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

Here's the thing about bitter ingredients, whether you're talking onions or wasabi: by adding a little heat and something sweet (like browned butter), bitter ingredients mellow out so that they become pleasant instead of piercing.

I do halve the amount of salt called for, but have started using salted butter instead of unsalted, so I think it ends up evening out.

-LSB-...] was getting really tired of trying to dig the rock - solid oil out with a spoon, so after finding this whipped coconut oil body butter recipe by The Nourished Life, I immediately took out my mixer and made a batch.

The poppy seeds added a nice crunch to the bread and it tasted out of the world, so butter, so fluffy and so yum.

I substituted eggs with butter milk and it turns out so soft and the texture of the crumb is amazing.

But, I've also seen jarred caramel sauce at stores out of the fridge that contain only milk, sugar and butter, so I perhaps my information is off.

I followed the instructions but the batter turned out the consistency of peanut butter so it was spreadable but not even close to pourable?

Does «softened butter» mean leave a stick of butter out so that it is room temperature when used in baking?

The bread tastes brilliant with Nutella although I ran out of it when I was clicking pictures so I went ahead and used peanut butter!

I used almond butter instead, of course, and they came out so good.

If you're not using it immediately (say, drizzling it over steamed vegetables), get it out of the hot pan and into a bowl so the residual heat doesn't continue to push the butter from brown to burnt.

-LSB-...] Most non-meat sources of protein (where, arguably, the heft of the meal lies) are far lower in fat than their meat counterparts, so it's often necessary to use the artful application of oils, butters, nuts, avocados and / or dairy products to bring out the applied flavors.

My husband was out of town for an away game so that left me with this peanut butter cheese ball all alone.

I wanted my Nut Butter Chocolate Chip Cookie Dough Balls to taste like peanut butter, so I added a little Sunbutter, but feel free to leave it out and use 1/2 c of cashew butter or your nut butter of cButter Chocolate Chip Cookie Dough Balls to taste like peanut butter, so I added a little Sunbutter, but feel free to leave it out and use 1/2 c of cashew butter or your nut butter of cbutter, so I added a little Sunbutter, but feel free to leave it out and use 1/2 c of cashew butter or your nut butter of cbutter or your nut butter of cbutter of choice.

No chilling of the dough or softening of the butter or getting out the heavy stand mixer (I love my mixer, but it is so darn heavy, and there is no room for it on our counter top!).

Almond butter is my favourite of the nut butters, and I had heard good things about Barney Butter so I was keen to try ibutter is my favourite of the nut butters, and I had heard good things about Barney Butter so I was keen to try iButter so I was keen to try it out.

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

While these are virtually fat free, I did test one batch out with a tiny bit of peanut butter and it gave it a more rich texture, so I do recommend that (Or any nut butter of choice!).

I wasn't sure if that was part of the recipe, so I baked them and not only did they spread out a lot, but the butter came out and puddled on my parchment - not enough flour to absorb it, I think.

The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn't melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces.

There are so many recipes out there that use «faux» versions of butter, eggs, and cream in place of their real counterparts (and the recipes just don't measure up).