Sentences with phrase «soft like butter»

Soft like butter, a fall festive mustard color & choker esque detail at the top elevates it from being a completely basic t - shirt.

I love the pastel details on it and it's soft like butter!

They are soft like butter and light like a cloud but also super cozy.

I bet they are soft like butter and would keep me very warm tonight.

It's soft like butter!

Not exact matches

The chain is famous for its Blizzards, a soft - serve treat with mix - ins like Oreos and Reese's Peanut Butter Cups that is served upside down to highlight the thickness of the ice cream.

If your butter is too soft, or the cookies spread more than you would like, you can refrigerate the dough for 30 minutes.

I found them a little too soft so i put them in a container in the freezer, which made them crumblier and more like a normal cookie a day after i made them with peanut butter.

I like milk and butter in my rolls cuz they make bread soft and flavorful.

Here's the thing about quiche, or at least, the thing I like best about quiche: because you have this butter crust holding it together, the eggs can be soft.

A creamy cookie butter layer, a rich mousse - like chocolate layer and soft vanilla layer studded with chewy meringue pieces come together to make this a delightful summertime treat.

The Almond Coconut Chiamp is silky soft and melts in the mouth almost immediately with a flavour like sweetened almond butter.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Hi Loyce, They do soften as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a tablespoon of butter until softened.

I have been searching for the perfect peanut butter cookie — soft and fluffy - not like the conventional crunchy, crumbly sawdusty things - and this comes very, very close to my cookie nirvana.

These are a soft cakey cookie (more like a mini muffin) that really does taste like banana bread with the addition of almond butter, oats, and chocolate chips.

If you need it softer, place your coconut butter container in a bowl of warm water to soften (I like using mason jars to store the coconut butter).

I love using chiffon cake for layer cakes because it is so incredibly soft and light and does not contain any butter, so when I refrigerate the cake, it does not get hard like most other, butter - heavy cakes.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have butter and milk at room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!

The mixture will be a little crumbly (unless your butter was tooooo soft like me then it might be a little too soft so about 5 minutes in the fridge will fix that) dump the dough onto the counter, bring it together, and place half in the fridge while you roll out the other half.

Too - soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shape.

In a separate pot, make a simple soffritto of onion (and if you like, some finely minced prosciutto or pancetta) in olive oil and butter until soft and translucent.

10 fresh soft medjool - like dates, pitted 75 g 85 % dark chocolate, coarsely chopped 30 (about 25 g) raw almonds 3 organic egg whites 1 tbsp extra virgin coconut oil or organic butter, room temperature 200 g shredded coconut, unsweetened

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

And I'd assume donuts holes made with coconut butter instead will likely be more dense, and less soft & donut - like too.

Since I don't really like a crunchy or thick crust, I don't preheat my dish (I use pyrex casserole dishes with the lids), and when it comes out, I butter the top & bottom for a softer crust all over.

3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.

Spread on our gluten - free yeasted bread or our quick soft rolls with your favorite vegan butter and it tastes like caramel.

Add the butter and pulse or get your hands dirty by rubbing the butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the cold butter and soft flour) until the flour resembles coarse meal.

It should not be liquid, but rather a soft solid like soft butter.

Butter adds flavor and gives the biscotti a softer, more cookie - like texture.

Sometimes with soft butter it just becomes a little more like a dough - but that's totally ok too!

These soft pancakes are made using just a few basic ingredients, like eggs, heavy cream, butter, baking powder, coconut flour, water, sweetener and a pinch of salt.

I love everything about fresh bread: the smell, the crunchy crust, the soft, warm middle, and the endless possibilities of what to eat with it... A piece of square bread is good for the occasional toasted sandwich, but there is nothing like nice, crusty bread to mop up gravy, for butter and honey on toast or for a sandwich that feels like a treat.

Susie's Filled Cookies in flavors like Cookie Butter offers an indulgent soft and creamy center plus a creamy topping for a double - dose of flavor.

I like to bake them all squished together rather than separated on a baking sheet because it keeps them ultra soft on the inside and the butter gives them a beautiful golden crust that is simply mouthwatering!

The delectable soft and chewy baked goods are crafted in small batches with premium all - natural ingredients like real butter, real vanilla and natural cane juice.

The Nutella texture is thick and solid like a soft butter.

They have a rich chocolate flavor with hints of peanut butter and banana, and the texture is soft and moist just like chocolate cake.

I like adding some coconut oil or cashew butter in the chocolate part to make it softer and fudgier, but that's optional.

I've tried several different versions of DIY energy type bars; from no - bake varieties held together with nut butters and sticky sweeteners, to soft, cake - like confections.

Even Christopher Columbus loved this deliciously sweet and soft fruit; because of its butter - like consistency he called it «the fruit of angels».

It almost tastes like cake, it has a beautifully full soft texture, is super chocolatey and of course that delicious peanut butter mmm... but you can pretty much eat it for breakfast!

As my friend James Rice once told me, it should feel like soft butter.

Large Plates options include perfectly cooked Gulf Drum with Covey Rise Farms sweet potatoes and yams, sautéed kale and a moutarde beurre blanc — caviar like mustard seeds reduced with apple cider vinegar and white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom's cheese grits and local peppers; Sweet Corn & Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton's tribute to his travels in China last year — Seared Yellowfin Tuna with Creole fried black rice, sweet potato habanero sauce and the Chef's signature Steel Sauce (half Steen's cane gastrique and half eel sauce).

I'm in love with grass - fed beef, and my celiac heart sings to the tune of savory, «soft - like - butter» sirloin steak!

I'm looking for some brittleness in a shortbread cookie (hopefully with hazelnuts) rather than the seemingly soft, malleable kind like your peanut butter chocolate chip shortbread.

So if you don't want to use butter, you can use a natural soft buttery spread (I like either Smart Balance ® or Earth Balance ®) that are made from oil.

In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until very soft and nearly smooth (almost like a nut butter.)