Sentences with phrase «probably made butter»

Not exact matches

There's no way to be sure how long peanut butter has been around, but it's probably safe to assume that, at some point, an ancient South American discovered that roasted peanuts were pretty tasty, especially when you mashed them with a rock and made a nice paste from them.

If you've ever made any of these quick breads, you probably know that they might include milk, butter, whey protein and even nonfat milk powder.

Outrageous Brownies These are probably the BEST brownies I have ever made INGREDIENTS 2 sticks (1/2 pound) unsalted butter 8 ounces + 6 ounces semisweet chocolate chips (for Ghiradelli large chocolate chips, that is 1 1/3 cups + 1 cup) 3 ounces unsweetened chocolate, -LSB-...]

I make my almond butter homemade immediately before which probably takes care of the separation issue.

If I made the body butter and stored it in a jar and later it became a little hardened probably due to my house being a little cold as it is winter but I live in Southern California where its not as cold.

It's probably because while neither of my grandmas ever MADE any sort of brittle, the only type of brittle I ever stumbled upon was in Mother Lovett's cabinet under her bar where she hid things like gum drops, peanut butter cups and two - year - old snickers bars along with a whole hoard of salt water taffy that we couldn't touch.

You probably need to make the crumbs (use a food processor and pulse until it resembles coarse sand) so do that then once the butter's melted add the crumbs and sugar and mix until it's combined.

Peanut butter and apples are probably one of my favorite snacks anyways, so why not make them into a snack bite?!

You've probably seen my video on how to make Toasted Coconut Butter and my recipe for making Toasted Coconut Butter Cups.

probably if you toasted a little bit of the coconut... i'd imagine if you toasted it all, it would become too dry to make butter.

I probably don't need to say this, but these can be made into any type of chip cookie you want — add chocolate chips, or butterscotch, or peanut butter chips, or add some chopped walnuts or toasted coconut or chopped heath bars or sprinkles — they will be good no matter what the mix - ins are.

■ Almonds: Probably the most all - purpose nut in the raw food world, almonds make beautiful milks, flours, and nut butters, and they're rich in calcium and vitamin E to boot.

Besides the synergistic effect of all the ingredients, it is probably the peanut butter that makes this simple sandwich so extra-special!

Making your own nut butter is probably THE loudest thing you can do.

Her latest book, The Homemade Vegan Pantry shares a very practical approach to stocking your kitchen with the types of things you always wish you'd tried (glorious butterless butter, or maybe your own tofu, for examples) to those you've probably never considered, such as soup concentrates, to make your life easier.

I've made this recipe at the beginning of the blog, can't remember exactly why I used oil instead of butter, probably to reduce fats.

I found it helpful to use the wrapper from the stick of butter, which I had already dropped into the bowl I would melt it in over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch of butter without making a mess of my fingers or wasting a paper towel and butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).

Some of you are probably wondering, But Ashlae, why would I make coconut oil pie crust when there's a perfectly suitable vegan version of butter available at the grocery store?

At this point it gets challenging because Juliet doesn't like chocolate chips, at least not in anything homemade, and if I make peanut butter cookies, which she does love, I will probably eat them all before anybody else is smart enough to hide them.

One thing I should mention though - it'll probably have a much nuttier taste if you go with cashew butter, because most cashew butter is made from cashews that are roasted.

She probably used 10 - 12 tsp of peanut butter because the recipe makes 10 - 12 brownies.

You've probably seen the recipe for the cookies that she made: 1 c. peanut butter, 1 c. sugar, and 1 egg.

My honey - eating vegan friends (sorry, I probably don't want to start that debate here) can substitute coconut oil for the butter to make these vegan - friendly.

Probably going to make lots of yummy nut butters with these.

If I make these again I will probably top them with chocolate or peanut butter and skip the coconut butter.

With their lusciously soft and gooey texture, these chocolate and peanut butter truffles will disappear probably even quicker than they took to be made!

If you are making your coconut butter, blend the coconut chips (or shredded coconut) in a food processor until it resembles butter consistency (you probably need about 2 cups of the chips to make 3/4 cup of coconut butter).

I still have yet to use almond butter in cookie dough but you always make me want to try it, so I should probably get on it soon.

Almond butter is probably my favorite iteration for a day - to - day cookie to have around (made with coconut sugar).

1/4 Cup Organic Cornstarch (make sure it's organic, if not it's probably GMO) 2 Tablespoons Water 5 Tablespoons Butter Pinch Of Salt Spices To Taste

If I have to cook with what I have in the house, I'm usually in huge trouble because I'm probably so short on groceries that there's not much to make so we turn to peanut butter!

Perfect Pumpkin Spice Slow - Cooker Apple Butter is probably one of the top recipes on this blog that I'm most proud of, not because it's hard or super creative, but because it turns one of my childhood favorite recipes into something that I made in my own kitchen for less than half the price of what quality versions cost in stores or online.

Making almond butter using the Vitamix was probably the only reason why my first homemade almond butter was a success.

«You can package this cookie butter recipe in a pretty jar for a holiday gift, or keep it all for yourself,» she says (I would probably make a double batch, just in case!

Jaime, I would actually probably use something like Earth Balance (pretty sure that's what it's called and that it's vegan)... you want something that functions like butter to make the caramel - I don't think any oils would work the same way.

The evening started with a cocktail hour featuring a smoked, fried potato tossed in black garlic vinaigrette («like an umami bomb,» one guest gushed) and a piece of the house - made rye bread slathered with yogurt (house - made), sunflower seed butter (house - made) and studded with popped amaranth, onion powder, and a crunchy seed mix which were all, well... you can probably guess.

If clarifying your butter seems like an annoying step to do each time you make movie theatre popcorn (it really isn't, it's probably a two - minute process), you can actually make large batches of clarified butter and stash them in the fridge for months at a time and then just melt a little bit as you need it.

This no bake chocolate peanut butter cheesecake is probably the easiest, most delicious cheesecake I've ever made — so no matter what your baking experience, this one's for you!

I used everything except for the espresso (not really a fan) and the texture of the batter came out thinner then peanut butter which I don't know if I did it wrong, and the cookies came out wide (I probably did it wrong, haha) but OMG they turned out SOOOOOO good, the BEST cookies I have ever made!

I haven't personally made this recipe dairy - free (here's my take on that), but reputable brands of butter - flavored coconut oil along with a little coconut milk to lighten up the texture would probably work well.

That makes this a real steal... and that stuff probably has additives and other stuff that you didn't want if you searched «pure cocoa butter» like I did.

Made with castor oil, beeswax, olive fruit oil, shea butter, vitamin E oil, and blueberry, the formula is scentless and slightly tacky, just like the good stuff you probably used growing up.

They taste a bit like the middle of a peanut butter cup; although to be honest, I probably shouldn't make that comparison because it's been ages since I had a real commercial peanut butter cup.

I've made probably 15 different batches of Elana's cookies (using butter instead of oil and coconut palm sugar instead of any other sweetener) and all of mine have come out really great.

We used half the amount of butter, it probably made the other ingredients more concentrated and maybe changed how they came out a little - I've never had them the regular way - but I thought they still tasted great with a little less guilt.

Hmmm... If I was making this recipe and wanted to replace the avocado, I would probably go with 1/2 cup all natural almond butter.

But anyway, probably my favorite aprés ski snack of all time is their energy ball made with (from what I can tell) peanut butter, chocolate chips, chia seeds, oats, and coconut oil, give or take a few ingredients.

The sauce is made from ingredients you've probably already got on hand, like tahini and peanut butter and soy sauce, nothing fancy that requires a trip to a specialty store, and you can dial the spiciness up or down at your pleasure.

It probably doesn't help that I discovered how to make the best almond butter I've had (that isn't sweetened).

In people with damaged metabolism gluconeogenesis from fat and protein would probably work less than efficient, overburden liver and kidneys, release stress hormones, anti-inflammatory cortisol, which would probably make you feel butter short run but lower metabolism and lead to adrenal fatigue in the long run.