Sentences with phrase «tablespoon of the butter at»

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.

Make a well in the potato mixture and add the remaining 2 tablespoons of butter at the bottom of the well.

Not exact matches

The combo of a tablespoon each of MCT and butter with a scoop of isolate really helps get to at least a 3:1 ratio of fat to protein; add an omega gel cap, and I'm easily at 4:1.

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

for the icing: 1 cup confectioners» sugar, sifted 4 tablespoons butter, at room temperature 1/4 cup strawberry jam (I used reduced sugar) pinch of salt sprinkles, for topping

Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melted

Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of cashews or other nuts, or a tablespoon of nut butter, at least 4 times a week.

Remove 2 tablespoons of the melted butter right away — you'll need this to brush the cake tins later — cover and keep it at room temperature so that it remains liquid.

Drop 1/2 tablespoon of Maranatha Maple Almond Butter at a time on top of each frozen / hardened chocolate cup.

I would suggest adding another tablespoon of butter, another 2 tablespoons of brown sugar, and another banana (or at least half of one).

A soft dough is made in the mixer and then many tablespoons of softened butter are beaten into the dough one at a time until fully incorporated into a moist dough.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

2 cups organic whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract

And so we looked at the ingredient list; a pound plus four tablespoons of butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and ends.

Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time.

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

In a saute pan with high sides, add 2 tablespoons of butter and let it melt (I added all butter at once by mistake as you can see in the video!)

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

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

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.

about 30 threads of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2 tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter, at room temperature 1/2 cup (3.5 oz / 100 g) granulated sugar 1/2 cup (3.8 oz / 109 g) packed light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g), at room temperature 1/2 teaspoon vanilla extract

1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup butter or ghee or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1 tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds

To make the whole batch of mix at once: (1 whole batch) Homemade Multigrain Buttermilk Pancake Mix 8 - 11 cups water 16 eggs 1 1/2 cups vegetable oil or unsalted melted butter (optional) 1 1/2 -2 tablespoons vanilla

Ingredients: Filling 3/4 cup fresh blueberries 1 1/2 cups granulated sugar 1/2 cup water 1 tablespoon fresh lemon juice Pinch of salt Crust 1 stick unsalted butter, at room temperature 1 1/4 cups granulated sugar 1/2 teaspoon lemon extract Zest of 1 lemon

Ingredients: 7 tablespoons unsalted butter 1 cup packed brown sugar 2 large eggs 1 cup granulated sugar 1/2 cup milk 1 cup all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 cups pitted sweet cherries (preferably frozen to keep them at the bottom of pan)

I followed the directions as listed with the following exceptions: I didn't have 4 shallots, so I used 3 plus 1/4 onion, I used dried currents instead of buckwheat groats (love currents with cauliflower), and I added a tablespoon of butter (non-vegan) at the end to pull it together.

Make chia «pudding» by placing a tablespoon in a cup full of coconut milk, allow to sit in the refrigerator for at least 15 minutes, and enjoy mixed with some almond butter or raw honey!

There are a few tablespoons of nut butter to clean out of the beast at the end, but it fills a few 8 0z.

1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix of chopped chocolate and peanut butter chips) pinch of flaky sea salt, for garnishing

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

As you can see, one serving of our Organic Natural Almond Butter is a generous two tablespoons coming in at 190 calories.

At 16 % of your daily intake of healthy fiber (20 % is considered high for a serving), two tablespoons of Almond Butter are pretty powerful.

Once the curd is completely cooled, after about 1 hour, remove the plastic wrap and use an immersion blender (or a stand mixer or food processor) to incorporate the butter 1 tablespoon at a time, mixing well between additions, until all of the butter is added and the lime curd is completely smooth.

1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature 1 cup brown sugar 2 egg yolks, lightly beaten Zest of 1 lemon 2 Tablespoons fresh lemon juice 1/2 teaspoon salt 1 Tablespoon chopped fresh rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling sugar

Place the chocolate and 2 Tablespoons of butter in a microwave safe bowl and cook in the microwave for one minute at 50 % power.

6 cloves of garlic 7 tablespoons butter, at room temperature 1/4 teaspoon rice or champagne vinegar Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 medium onion 4 1/4 cups water or chicken stock 5 ears of corn 1 — 2 chives

Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute.

3/4 cup all - purpose flour 1/3 cup cocoa powder Pinch of salt 6 tablespoons butter, at room temperature 3/4 cup powdered sugar 1 large egg 1/2 teaspoon vanilla extract

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

Some days, rather than boiled, the eggs are cracked, whisked, and scrambled at the unseemly and delicious ratio of a tablespoon of butter per egg.

For frosting 4 ounces bittersweet chocolate, roughly chopped 1/2 cup plus 2 tablespoons heavy cream 1 cup (2 sticks) unsalted butter at room temperature 3-1/2 to 4 cups confectioners» sugar 1 teaspoon vanilla extract Pinch of salt

Chop the asparagus into two (2) inch pieces and fry them in a skillet at medium - high heat with one (1) tablespoon of butter and one (1) tablespoon of olive oil for approximately five (5) minutes or until slightly brown.