Prep,
stick it in the fridge until you're ready to bake, then put in the oven overnight on 250º.
Frost the bottom (plain) half first, keeping an approximate line in the middle of the cake, then
stick in the fridge until completely hardened.
If the milk needs to be defrosted first, simply
stick it in the fridge until it has thawed.
If he doesn't manage to eat it all I just put the lid on it and
stick it in the fridge until lunch.
Not exact matches
Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and
stick it
in the
fridge to re-solidify
until ready to use.
(i just leave the parchment paper pressed on top
until cooled
in fridge, that way it doesn't
stick when removed!)
Cut a
stick of butter into small squares and chill
until the flour / salt mixture has been
in the
fridge for 30 minutes.
Because I've tasted the other side, the one where you take that milk
in your
fridge that you needed to use up anyway, the sugar that's already
in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon
stick, if you so desire, and boil them together
until it smells like the heavens exhaled
in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates
until they
stick together.Press into the bottom of a spring form pan and put
in the
fridge.
Pop any extra dough back
in the
fridge to keep chilled and
stick the cookies
in the oven to bake for 10 - 12 minutes, or
until the tops turn a pale golden color.
If dough doesn't
stick together add 1/2 tablespoon water (or melted coconut oil) at a time
until dough comes together or place dough
in the
fridge for 30 minutes prior to forming dough balls so it's easier to handle.
Continue
until all pretzels are covered, then
stick them
in the
fridge for at least 30 minutes, or
until the chocolate has hardened.
Just
stick it
in the back of the
fridge and forget about it
until 10 minutes before it's time to eat.
It also doesn't mean you
stick your pump parts
in a zip - sealed bag
in the
fridge until your next pump session.
Then when you're ready to make your frosting, you only use the fat from the coconut milk, melt it together with a bag of chocolate chips (I used dairy free ones), add a little vanilla and salt to taste and
stick it
in the
fridge to re-solidify
until ready to use.
But I need to eat a little something
in order to make it
until noon without
sticking my face
in one of the five Tupperware containers of leftovers
in my
fridge at any given moment.