Because of the added coconut oil and vinegar, you can easily store the paste in your fridge for up to two weeks or freeze it
in small ice cube portions.
Because of the added coconut oil and vinegar, you can easily store the paste in your fridge for up to two weeks or freeze it in
small ice cube portions.
175 watts might not be enough to blend hard frozen fruits, but it's still powerful enough to
crush small ice cubes and blend most of the fruits or vegetables.
I puree sauce and peppers, then freeze in
small ice cube trays to use later since I never need an entire can.
approx: 1/2 cup vanilla unsweetened almond milk 3
small ice cubes 1 large hand full of spinach 2 tbsp peanut butter 1 frozen banana (super ripe)
My mom always put
a small ice cube in the middle of her burgers, works great for keeping them moist.
The secret to getting the cheese to melt fast is a lid and
a small ice cube tossed into the hot pan.
(Whisking in
a small ice cube helps.)
2 sticks (8 oz) unsalted butter 1
small ice cube 10 oz (2 cups) all - purpose flour 3/4 teaspoon baking soda 2 teaspoons kosher salt 5 oz (3/4 cup) granulated sugar 2 eggs 2 teaspoons vanilla extract 5 oz (1/2 cup + 2 tablespoons) packed brown sugar 8 oz (2 bars, usually) semi-sweet chocolate, chopped by hand into 1/2 to 1/4 inch pieces coarse salt (I'd use Maldon but didn't have it the day I photographed.)
Pouring warm chocolate into
a small ice cube tray yields nicely shaped, nicely sized chocolate squares.
I used one cup of vanilla flavored unsweetened almond milk, 4 fresh Rainier cherries, 2 rounded TB cocoa powder, one dried medjool date and two
small ice cubes, blended it and it was delicious.
It holds at least 30 cans, which is plenty of space for dorm - room eating habits, and it even has a tiny freezer shelf for
a small ice cube tray.