In a small - medium non-stick pot, over a low heat melt 1
tablespoon of butter very gently.
Not exact matches
This mixture is
very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2
tablespoons of coconut oil and almond
butter.
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch
of Kosher or sea salt 4
tablespoons unsalted
butter,
very cold
ingredients: 1 sheet all -
butter puff pastry, thawed overnight in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3
tablespoons of sugar 2
tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
I'm a college student who tries to eat
VERY clean and not sure how I feel about a
tablespoon of butter haha!
Pulse a few times, then add the 6
tablespoons (90g)
of cubed
butter and pulse until the mixture resembles
very coarse cornmeal.
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
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
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
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper as well.
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1
tablespoon brown sugar 6 ounces soft cheeses,
very well chilled, divided in half 6
tablespoons unsalted
butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2
tablespoons of milk (if needed) Brown sugar, to taste
2/3 cup half - and - half + more for brushing,
very cold 2
tablespoons honey zest
of 1 lime 2
tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter,
very cold, cut into pieces 6 ounces fresh blackberries
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
While the potatoes are boiling, melt 4
tablespoons of butter in a
very large skillet over medium heat.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter,
very chilled and diced 1 1/2
tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2
tablespoons heavy cream Filling: 5 cups blueberries 3
tablespoons corn starch 3/4 cup (150g) superfine sugar 2
tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar),
very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa
butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond
butter 1 - 2
tablespoons hazelnut
butter 2 handfuls
of shelled hazelnuts, more or less finely chopped
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5
tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp
butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are
very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
1 cup
of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup
of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of cacao powder 1 small or 1/2
of a
very ripe banana 1 heaping
tablespoon of almond
butter (I melted Justin's) Pinch
of salt
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes
very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
At the
very end I add in another 1/2 cup
of milk or cream, a couple
tablespoons of butter and a good amount
of tangy goat cheese.
1) 2 cups
of almond meal 2) 1/3 cup + 1
tablespoon of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds + more for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6
tablespoons of butter (or coconut oil) 8) 4 eggs, whisked
very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or coconut cream)
All peanut
butter is not created equal... mine did not have
very much oil so I added a few
tablespoons of coconut oil to the batter and that did the trick.
12 ounces mushrooms, brushed clean 1
tablespoon unsalted
butter a few pinches fine grain sea salt 1 small bulb
of fennel, trimmed and sliced
very thinly 1 - 2
tablespoons creme fraiche 2
tablespoons fresh dill, chopped a small bunch
of chives, minced freshly ground black pepper a small bunch
of watercress, sorrel, or arugula 1 teaspoon
of olive oil
While I did edit the recipe to my caloric budget (1
tablespoon of peanut
butter rather than 2, 1.5
tablespoons of cocoa) It did still taste like a
very decadent chocolate pudding.
Heat up a Dutch oven
very hot and then add a couple
tablespoons of butter, bacon grease, or refined coconut oil.
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1
tablespoon of honey 1/2 teaspoon
of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat flour 1/2 teaspoon
of sea salt 1/2 cup (typically one stick)
of very cold sliced
butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2
tablespoons of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2 teaspoon
of cinnamon 1
tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
And again which you choose will affect the overall thickness
of the batter, so adjust with a
tablespoon of non-dairy milk if you opt for the nut
butter unless your nut
butter is
very runny.
/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both
of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4
tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut
butter or almond
butter (or a combination
of the two), warmed in the microwave, then stirred, so it is
very smooth * 2
tablespoons butter
Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1
tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls
Butter for greasing the pan 10 ice cubes to create steam in the first minutes
of baking * My mashed baked hokkaido was
very dry.
Warm 2
tablespoons of the
butter in a small skillet over
very low heat until melted, 1 to 2 minutes.
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup
very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond
butter 1 large clove garlic, grated Zest
of 1 small lime 1 1/2
tablespoons unseasoned rice vinegar 1
tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops
of stevia (2 - 3) 1 1/2
tablespoon chopped ginger 1/2
tablespoon red chili 1
tablespoon soy sauce 1 cup raw almond
butter 1/2 head savoy cabbage, shredded 6
very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes
very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Rice cakes have a
very high glycemic index, but if you were to put a couple
tablespoons of peanut
butter on them, the fat would slow the absorption
of the carbs, thereby lowering the glycemic index
of the combination.
I've been following the recommendations
very closely: 2 tsp FCLO from Green Pastures everyday, about 2 cups
of raw milk a day, a couple
of tablespoons of raw
butter a day, 2 eggs plus 3 egg yolks per day, liver occasionally, wild salmon about once a week, beef almost daily, 2 tbsp coconut oil daily, bone broths often, grains only that are soaked (occasionally), fresh fruit and veggies, no sugar or junk food at all.
As NutritionFacts shows, the science supports a certain amount
of nuts (perhaps 1/4 cup whole nuts or 2
tablespoons of nut
butter) a day as being
very health promoting.
In fact, almond
butter is
very calorie - dense with 98 calories per
tablespoon, mostly due to the 9 grams
of fat in that one
tablespoon serving.