Sentences with phrase «really make the butter»

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As recently as December, a Marriott executive dismissed Airbnb as not «really making headway in the corporate environment, which is really our bread - and - butter business.»

Hi Vanessa, the Nutribullet is a really good small size blender which I would really recommend however it's best to make nut butters in a food processor as blenders really need a liquid in order to function.

Anyway, a big disappointment so I ended up making my normal raw chocolate recipe and filling the eggs with the cashew butter that was really nice.

There is also an amazing recipe for Asian sautéed broccoli with a delicious creamy nutty sauce, plus some really indulgent sweets too — the salted caramel blondies couldn't be easier to make and the peanut butter cookie sandwiches are absolute heaven!

I'm really sorry but I haven't tried the other versions of the Magimix but I imagine that they would be able to make the nut butters.

Really want to make this and almond butter.

Sadly food processor isn't up to making nut butters and really creamy hummus so some things don't turn out perfect.

Hi Isabelle, you can» r really make the energy balls and nut butters and hummus in the Vitamix as blenders need liquid to function where as a food processor doesn't.

We have tried making our own nut butter a few times in the past years, but it wasn't until a couple of weeks ago that we really got the hang of it.

You do have to really leave the magimix running for a long time, about 15minutes as Ella says in her book — I just made the butter and at first it was breadcrumby but eventually went really smooth.

I can't find any food processors which mention nut butters or breaking down hard objects such as nuts, so I'm finding it really difficult to make a decision on which one.

Make sure you're mixing the cacao and cacao butter really well first to help avoid seperation x

One tweak I've made that works really well is to just soften the nut butter in a pan (I live in Australia and store my nut butter in the fridge, especially in summer!)

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

I find when making crackers it is best to have the shortening or butter chilled first so it will really stand up in the flour.

I've never made my own almond butter before, but I'm thinking I should really give it at try.

I love how this Whole 30 salmon is really fast to make and tastes so good from the red pepper and garlic butter sauce and steaming in the tin foil.

This grilled Mahi Mahi recipe in a lemon butter sauce is a really good copycat recipe I made up after eating it in one of my favorite restaurant's, Carraba's Italian Grill.

When An sent us this recipe, I really wanted to make Peanut Butter Twix Muffins.

The little bit of butter and rosemary is so dang tasty with all of the lemon flavor, and it makes the dark meat of the thighs almost melt in your mouth — really it is so GOOD... so the next time you see chicken thighs on sale, buy some and try this recipe.

The moisture in pumpkin (plus the lack of butter and lower amount of sugar) makes things more cakey, but we really loved that.

I am not really sure that the last hour of cooking and blending the puree again made any difference (I had a nice creamy butter after the first time I blended it).

The rich taste of the almond butter really makes it unique, and the protein fills me up!

Very easy to make: just combine pumpkin, milk, melted butter, egg, and brown sugar — whisk it really well.

I made a marbled pound cake with peanut butter years ago, and it was really dry.

I started making this chocolate granola to go with my peanut butter smoothie bowl but we've loved it so much that I really think it has a lot of potential.

For this recipe, I chose to make butter with basil, rosemary and thyme, but you may use whatever you like such as dill, cilantro, parsley, sage... anything really.

A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!

The peanut butter adds a nice flavor, though I am curious to try tahini to make it really seasme - y!

When I was diagnosed with celiac almost four years ago, one of my first thoughts (besides the fact that I would have really enjoyed the peanut butter sandwich more if I'd known it was going to be my last) was I would no longer be able to make Nammie's cherry rolls and cheese danishes.

This lemon chiffon cake is really elegant and is easily made with added whisked egg whites and no butter, which makes it super light and dairy - free too

Making the Totally Terrific Toasted Pecan Butter might sound more complicated than it really is.

but nope ~ so I added a bit more peanut butter but it really didn't make a difference: --LRB-

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

Peanut Butter Rice Krispie Squares Juliet has been asking for these, and they really don't take very long, and it had been well over twelve hours since I made anything.

• KitchenAid KFP7I5 7 - Cup Food Processor, White — really a must for making this Reese's peanut butter cheesecake crust — I can't imagine having to crush the graham crackers by hand!

As far as dipping goes you can really make up any sauce that you like with egg rolls but I opted to make a peanut butter based sauce.

I would recommend making them a little thicker than I did, but these were still really good and they don't even need any extra butter - they are flaky, light, and buttery already.

I've been really addicted to green smoothies since I first tried them, some of you may remember the Skinny Green Monster made with spinach bananas and peanut butter... so good!

This easy diabetic - friendly dessert combines three of your favorites: oatmeal, peanut butter, and chocolate to make up a cookie that'll really wow your taste buds (and not heat up your home!).

Never mind that every holiday sweet potato dish I'd had up to that point was made with eggs, butter, and more brown sugar than any side dish really should have

- If you want to make your pistachio butter crunchy and not creamy, this is also really easy to do.

But what this successful attempt really did was make me curious about a homemade vegan béchamel: the classic béchamel sauce is made with butter, flour, and milk, so why not just make it with oil, flour, and some sort of non-dairy milk?

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

Once your butter is completely ready & smooth, add in your coconut sugar & sea salt (use really good quality sea salt for this if possible, you'll thank me later) and process for an additional minute to make sure everything is combined.

I've made body butter before with coconut oil, cocoa butter, and shea butter and it's been a really nice consistency.

And then I just saw Pamela over at Brooklyn Farm Girl make this crazy good - looking Swirled Cookie Butter Cheesecake (by the way, you should totally start reading her blog... it's really -LSB-...]

This cookie butter cheesecake sounds divine, and really makes me wish we had Trader Joe's in Canada!

They have a surprisingly small amount of butter, but the extra melted tablespoon that you brush on top before sprinkling plenty of coarse salt really makes these crackers a true favorite.

The quinoa, almond butter and chia seeds make this a really healthy breakfast or even a snack.