It only has 3 tablespoons butter and 1
tablespoon milk as wet ingredients, so it's hard to imagine it being too terribly soft...
Not exact matches
I've just used a
tablespoon of the almond pulp to make ice cream; awesome flavour & took only an extra minute
as I used the same blender, added a couple of drops of the almond
milk I'd just made, a chopped frozen banana & some cinammon too!
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut
milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such
as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3
tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such
as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1
tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut
milk, recipe here
10 dried small hot red chiles, such
as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1
tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut
milk, recipe here
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
Blend, adding 1 - 2
tablespoons of almond
milk as needed to thicken it to a cream - like mixture.
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate almond
milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
milk (such
as Blue Diamond Almond Breeze Chocolate
Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
Milk) 1/4 cup graham cracker crumbs 2
Tablespoons cocoa powder 3
Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for topping
If you do this, remove it from the fridge 20 minutes before cooking, stir well, and add a
tablespoon or two of
milk to restore it to its original consistency (rice flour soaks up moisture
as it sits).
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice water,
as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat
milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Start with lowest amount, then add on
tablespoon at a time of remainder
as needed to get correct consistency of a batter the texture of full fat coconut
milk)
For the Crepe Batter 2 large eggs 1 1/4 cups whole
milk 1 cup flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1
tablespoon minced fresh herbs, such
as parsley and / or basil In a blender add the wet ingredients...
This cake is delicious
as is, but you can prepare a simple drizzle by combining 1 cup of powdered sugar and 1 - 2
tablespoons soy
milk.
To 2 1/2 cups of
milk add 2
tablespoons lemon juice (or white vinegar) let stand for five minutes and then use
as normal buttermilk.
6 Meanwhile, in a casserole pour the coconut
milk and leave it boil, then add the rest of the cauliflower and the beetroot to the boiling coconut
milk as well
as one
tablespoon of olive oil, leave it boil for 10 minutes.
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking
as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy
milk (You might need 1 or 2 extra
tablespoons of
milk if your tahini is very thick.
If the milkshake is too thick, add more
milk as needed - a couple
tablespoons at a time.
1
tablespoon of almond butter + extra for drizzling on top almond
milk to blend — I try to add
as little
as possible
as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted Butter 2
tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %)
milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt,
as needed 4 teaspoons coriander seed 1
tablespoon cumin seed 2
tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's
milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such
as sunflower
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1
tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2
tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2
tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole
milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2
tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper
as well.
I also added an extra
tablespoon or two of
milk as the batter seemed very dry.
And to make sour
milk (which is really what you should do) is since the recipe calls for a cup of sour
milk, add 1
tablespoon of lemon juice to a one cup measurement and then top it up with regular
milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use
as per directions in the recipe.
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more
as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 13 1/2
tablespoons cold unsalted butter, cut into 1/2
tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4
tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon
milk
Add remaining 1/2 cup + 2
tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl
as needed.
for the raspberry buttercream: 225 grams (1 cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5 cups) confectioner's sugar,
as needed 30 - 90 grams (2 - 6
tablespoons) half - and - half or whole
milk,
as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of almond butter (peanut butter will work
as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond
milk pinch of sea salt
* Bring whole or reduced fat
milk (Organic Valley is a good choice) just to a simmer / Stir in heaping
tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream,
as much
as you like.
for the strawberry buttercream: 113 grams (8
tablespoons) butter, softened 227 grams (2 cups) powdered sugar 1/2 teaspoon salt 30 grams (2
tablespoons)
milk or cream, or
as needed 170 grams (1/2 cup) strawberry jam
Once the corn is roasted, transfer it to a food processor and puree it
as much
as you can, adding a
tablespoon of
milk if need be.
You may need to add a
tablespoon or two of
milk as well because honey is thicker.
I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few
tablespoons of cream or whole
milk, powdered sugar, start with 1/2 cup, a couple of
tablespoons of lemon juice, a teaspoon of its zest, and a teaspoon of vanilla — mix until smooth, taste and adjust ingredients
as needed.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut
milk 1 cup yogurt 2 cups coarsely chopped vegetables, such
as carrots, potatoes, and cauliflower
6 shallots, peeled 3 cloves garlic, peeled 1
tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes,
as needed 8 cups coconut
milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut
milk 4 fresh small red chiles, such
as serranos, stems removed 2 small green chiles, such
as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such
as jalapeños, seeds and stems removed, sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2
tablespoons finely chopped fresh ginger 3
tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut
milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
Add up to 1
tablespoon of
milk (
as needed to reach drizzling consistency).
This soup can easily be vegan: instead of using sour cream for the swirly garnish, just scoop off a
tablespoon of the solid part of the coconut
milk and use that
as a garnish on your plate.
1 medium butternut squash (about 2 pounds) 1
tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut
milk * 1/2 cup nutritional yeast 1
tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2
tablespoons fresh squeezed lemon juice 1
tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such
as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Mash with 2
tablespoons of butter,
milk, and 3/4 tsp salt (start with 1/2 cup of
milk and more
as needed to get desired consistency).
1 cup almond flour 2
tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such
as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4
tablespoon non-dairy
milk 1/2
tablespoon natural peppermint extract
Orange cake from Donna Hay magazine 1/2 cup + 1
tablespoon (127g) unsalted butter, softened 3/4 cup + 1
tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2
tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1
tablespoon milk finely grated zest of 1 large orange 4
tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2
tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper
as well.
Mix powdered sugar, vanilla and
milk, 1
tablespoon at a time, until spreadable (mixture will thicken slightly
as it sets).
In order to make her feel included, I modified the recipe
as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM
MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy vers
MILK * 6 ounces
milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy vers
milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1
tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole
milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy vers
milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
1 cup of steamed and frozen sweet potatoes 1/2 cup of almond
milk 1/2 avocado 1
tablespoon of carob powder 1 teaspoon of maca powder 1/2
tablespoon of vanilla protein powder (you can leave this out or just add a dash of vanilla powder) 1
tablespoon of hazelnut butter (almond butter will work
as well) a pinch of sea salt 1 capsule of Garden of Life Mood +
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy
milk (I wouldn't recommend using rice / oat or coconut
milk for this recipe
as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1
tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt
1/2 cup (100 %) apple juice or almond
milk (I use almond
milk) 1/2 -1 small carrot, roughly cut 1/2 -1 small apple 1/2 frozen banana 1
tablespoon protein powder ice cubes,
as needed
FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such
as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy
milk 4 ounces bittersweet or semisweet chocolate, chopped 2
tablespoons pure maple syrup or confectioners» sugar
1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1
tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice
as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond
milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with
as they turn out really fluffy) 1 1/4 cup of creamy almond
milk 1 teaspoon of apple cider vinegar 2
tablespoons of melted coconut oil 3
tablespoons of maple syrup 1
tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt