Sentences with phrase «pinch of cream»

3 egg whites at room temperature 3/4 cup granulated sugar (superfine sugar would be ideal) pinch of cream of tartar 1/2 teaspoon pure vanilla extract

for the chocolate Italian meringue buttercream: 4 egg whites pinch of cream of tartar 200 grams (1 cup) sugar 60 grams (1/4 cup) water 3/4 teaspoon kosher salt 1 teaspoon vanilla extract 450 grams (2 cups) butter, soft but cool, chopped 350 grams (12 ounces) bittersweet chocolate, chopped

1 c (8 fl oz or 238 g) heavy whipping cream OR dairy free alternative OR aquafaba (if using aquafaba you may add a pinch of cream of tartar for stability if you wish, but it's optional)

Take 3 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1 tablespoon (10g) potato starch 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt

Take 7 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g) Pinch of cream of tartar 1/4 cup (28g) coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine sea salt 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 2 cups (168g) unsweetened shredded coconut

Take 1 1 cup (210g) toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded coconut 1/4 cup (28g) coconut flour 1/4 cup (65g) pure maple syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt

3 large eggs, separated, room temperature 3/4 cup superfine sugar 1/4 cup vegetable oil 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 4 tablespoons fresh orange juice 2 tablespoons fresh lemon juice Pinch of cream of tartar Lemon Curd Filling Swiss Meringue

Ingredients: 1 1 9 - inch baked pie crust [RECIPE] 3/4 cup packed brown sugar 1/2 teaspoon salt 5 eggs, divided 1 tablespoon pumpkin pie spice 15 - ounce can pumpkin puree 1 cup heavy cream Zest of 1 medium lemon Zest of 1 medium orange Pinch of cream of tartar 1/2 cup granulated sugar

I read somewhere that a pinch of cream of tartar can help — though I've never tried it.

Here is the recipe... Ingredients: 6 Egg whites Pinch of sea salt Pinch of Cream of Tartar 1/3 cup maple syrup or maple... Continue Reading

For the Macarons: 1 cup Confectioners» Sugar 3/4 cup Almond Flour 2 large Egg Whites, at room temperature Pinch of Cream of Tartar 1/4 cup Superfine Sugar (I made my own by buzzing regular sugar around in a food processor)

In response to many of the comments about extra liquid which I did not experience: I whipped real egg whites by hand with a pinch of cream of tartar as stabilizer and had stiff peaks inside of 3 minutes.

Must confess to adding a pinch of cream of tartar to the whites, (this is one of the ingredients in baking powder so shouldn't upset the purists).

Confess to adding a pinch of cream of tartar to whites, shouldn't upset the purists, it's one of the ingredients in baking powder.

A pinch of cream of tartar in the meringue can help, too.

when i first start whipping the egg whites can i add a pinch of cream of tartar to stabilise them (this is how I usually make italian meringue).

1/2 cup whipping cream 1/4 cup granulated sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered sugar

Not exact matches

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or seaCream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or seacream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea salt

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

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of salt.

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch of kosher salt 1 tablespoon corn syrup, optional 1 cup heavy cream

1 cup granulated sugar 1 cup heavy cream, at room temperature 1/2 tsp pure vanilla extract pinch of kosher salt 1 1/2 cup of fresh cranberries 1 cup toasted walnut

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

for the meringue mushrooms: 3 egg whites small pinch cream of tartar 3/4 cup (300 grams) sugar pinch of salt 1/4 cup (60 mL) water cocoa powder, for dusting

1pie crust 3 eggs 10 oz (300 ml) heavy cream 7 oz (200 g) grated Västerbotten cheese, or any other sharp, tasty cheese pinch of cayenne pepper

baking soda A pinch of salt 1/4 cup sour cream 1/2 pint strawberries, hulled and finely chopped

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup + 2 tbsp (300g) powdered sugar 3/4 tsp salt a pinch of baking powder a pinch of citric acid

For the Cookie Base 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp fresh ground nutmeg (optional)

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chPinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chpinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

-LSB-...] DESSERTS Caramel Apple Cake — Pinch of Yum Gingerbread Coffee Cake with Ginger Cream — Dine & Dish Pumpkin Bread Pudding with Dulce de Leche — Martha -LSB-...]

unsweetened cocoa powder * pinch of Kosher salt Optional toppings: fresh fruit, fresh mint, or whipped cream

That was how it was done on the recipe for bleu cheese burgers on Pinch My Salt that I was using as a guide, but I obviously ignored some of the finer points (including the cream -LSB-...]

While the cider boils, heat 1 cup of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt in another medium saucepan over medium heat.

Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skicream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skiCream Cheese (I use lite with fabulous results) Saute bacon in skillet.

1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch of salt.

Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream

1 egg 1 tablespoon of heavy cream 1/4 cup brown sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1 tablespoon of heavy cream pinch of salt 2 - 3 small Yams or sweet potatoes.

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy cream

Whipped cream cheese, cucumber slices, avocado, fresh dill, and a pinch of salt and pepper.

You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water

SO if you're out of cream you can use evaporated milk in a pinch!

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream