Sentences with phrase «stick of butter with»

I simply warmed a stick of butter with some poppy seeds and a bit of salt.

I have never had Pumpkin butter before, and you were not alone, I also had a stick of butter with spices in my head as well.

Cut in the half stick of butter with a knife.

I also used a half stick of butter with a little olive oil and never missed it.

Not exact matches

The spot ends with the dad branding Peanut Butter Cheerios as «The Official Cereal of Dadhood,» a label General Mills is sticking on boxes as the product returns to shelves as a permanent item after a limited release back in March 2013.

Blueberry Crostata from BetterBaking.Com Test Kitchen Blueberry Crostata from the BetterBaking.Com Test Kitchen World's Best Deep Dish Apple Cake Buttermilk Cinnamon Coffeecake Muffins Greek Scones Classic Buttery Vanilla Cupcakes Tollhouse Cookie Sticks Van Gogh's Apple Strudel Bundt Cake Sara - Lee Style Butter Pound Cake Double Apple Old Time Country Apple Pie La Motta Little Italy Big Chocolate Cake Apple Cider Chicken Rainforest Cafe Safari Soup My Favorite Cream of Leek Soup Pizza Hut Buffet Rotini or Who Cares Pasta X * #!!!! Pizza Hut Style Pizza Dough Bistro Style Zucchini Lasagna Primavera Whole Wheat French Country Bread Brined Deli Style Garlic Dill Pickles New Year's Special Brisket in Red Wine Gravy Twisted Honey Cake Fresh Yeast New Year's Sweet Challah Walnut Cinnamon Pan Style Mandelbrot (Biscotti) Sticky Chewy Cherry Compote (Oven Baked) Rosh Hashanah Baked Apples with Rhubarb, Cranberries and....?

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

I counteracted the dryness by drizzling it with the lemon buttercream frosting (but I used 1 stick of butter & 8 oz cream cheese).

That does look incredible, Jessica, but then again, what wouldn't with a stick of butter in it.

4 ounces coconut oil (original recipes uses 1 stick unsalted butter — I was actually out of butter (gasp), but loved how this turned out with the coconut oil

How can any cake not be super with 2.5 sticks of butter!!!! Of course I'll have to have a salad for the meal so I wouldn't fill so guilty about eating 2 pieces of this cakof butter!!!! Of course I'll have to have a salad for the meal so I wouldn't fill so guilty about eating 2 pieces of this cakOf course I'll have to have a salad for the meal so I wouldn't fill so guilty about eating 2 pieces of this cakof this cake.

She made beer biscuits with honey butter and, though I don't remember the rest of the meal, that memory has always fondly stuck with me as a snowy comfort food.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

To prepare the frosting beat your brown butter with a softened stick of butter along with pumpkin and spices.

Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)

Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.

Typical Ingredients: 4 cups whole milk, 5 eggs, 3/4 cup sugar, 1/3 cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of butter and more white sugar.

I used only a half stick of butter but will try with no butter next time to be just a bit healthier.

In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch of salt.

Although easier in something with a larger blade, with a bit of patience, the butter / dressing is achievable via a handheld / stick blender.

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

We would mix, knead, proof, form into a French bread loaf, wait for it to rise, bake and then devour with a stick of butter!!!! Such the fine memory!

If you're more plain Jane, you can stick to all vanilla or even just a dash of cardamom with a plain peanut butter flavor.

These are a slight variation from my regular chocolate chip cookies... I subbed some white chocolate for the milk chocolate chips but stuck with my usual ratio of 50 % butter and 50 % shortening.

I use 1 stick butter and replaced half stick with 1/4 cup of pumpkin purée.

2) handful of zucchini sticks with 2T of hummus 3) apple slices with 1T almond butter.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

I make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome as caramel; I also think it tastes more like evaporated milk than caramel... I used salted butter and even added a tad of sea salt at the end to get a more sea salt taste (which didn't come)... do you think using 2 sticks of butter would work?

Unfortunately, she's gluten - free, lactose - free and soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth Balance Soy - free for a butter choice.

I've tried some of those creative additions (sour cream, vodka), but mostly, I've stuck with a traditional crust recipe — butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together.

With cream, butter, and cheddar cheese, the sauce features all sorts of keto heavyweights to guarantee a stick - to - your - ribs kinda meal.

Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something small — a recipe that doesn't use several sticks of butter or cups of sugar; one that can be made in one bowl and produces just enough for my family of three to enjoy.

Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour.

I got the recipe from my friend Brett at work, and with two eggs and a stick and a half of butter, I never expected it to veganize as well as it did.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.

Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.

Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.

Now we Season: Mix 1/2 stick of softened butter with whatever aromatics you're feeling and about a teaspoon of coarse kosher salt, there's really no exact science to this, we just want to have some sort of paste consistency.

Preheat your oven to 350 degrees F. and grease your muffin tins with butter (grease around the top of each muffin compartment too so the streusel doesn't stick).

And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I've found a way around that.

... with a stick of butter folded in?

Once you couple that with the 3 sticks of butter, it was just overly heavy for us.

I used the latter and just had no problem with sticking; just ran a butter knife along the edge of the muffin cups.

And it's a whole lot more satiating than basically anything I ate for breakfast before the age of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has nut butter, it's packed with enough satiating fats and fiber to make it stick.

But amaranth, butter and honey is one of my favorite whole grain flavor combinations (it makes a great hot breakfast cereal) and so I decided to stick with butter.

You know, adding Frank's Red Hot sauce with a melted stick of butter sounds so good!

On the other side of the grill put a foil pan with a stick of butter.

How can a recipe with a full stick of butter have the word healthy in it?