Microwave 1/3 cup of chocolate chips and 2
tablespoons of milk for 30 seconds at medium.
Use 3
tablespoons of milk for firmer frosting, and use 4 tablespoons for a little bit thinner of a frosting, whatever your preference.
Not exact matches
I have read about blending it but I am making a small portion
for one person (one
tablespoon of nut butter to a cup
of soy or almond
milk).
While your pear is baking in the oven make your porridge; place your oats,
milk, a teaspoon
of cinnamon and a
tablespoon of maple syrup in a pan over a medium heat and cook
for around 5 - 8 minutes until smooth and creamy.
Sorry
for a silly question but do you take the
tablespoons of coconut
milk from the thick part
of the
milk in the can, the watery bit or a combination
of the two!?!
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups
milk (add more
for a thinner soup)
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
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat coconut
milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or coconut oil (
for frying)
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut
milk * (or other non-dairy
milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
1 17 - oz package
of puff pastry, thawed 6
tablespoons better, melted 2 cups heavy cream 3 cups
milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon,
for dusting
Hi Marzia, thanks so much, I discovered that in order to substitute
milk for the cream, instead
of 2/3 cup cream you can use 7
tablespoons milk and 3 1/2
tablespoons butter melted (stir them together) and add in place
of the cream.
Add 1
tablespoon of milk (or more) to achieve an ideal consistency
for the filling.
for the white sauce: 3
tablespoons unsalted butter 3
tablespoons all - purpose flour 3/4 cup whole
milk pinch
of nutmeg salt and pepper to taste
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
I also substituted almond
milk for the soy
milk and 1
tablespoon of freshly grated ginger
for the ground ginger.
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.
for the
milk chocolate ganache: 5 ounces
milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch
of kosher salt 1
tablespoon corn syrup, optional 1 cup heavy cream
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond
milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Dough all
of the above starter 180 g warm
milk (water can be used instead,
for a less rich dough) 370 g bread flour 1 egg yolk 2
tablespoons of melted butter 1
tablespoon of sugar 6 g salt
Simply add one
tablespoon of vinegar per cup
of milk and let sit a room temperature
for at least 15 minutes, until the liquid has thickened a bit.
2 eggs 1 cup oat flour (use gluten free oat flour
for gluten free crepes) 1 cup
milk of choice (regular, almond, or coconut) dash salt 1
tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups
milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil,
for greasing the baking pan
* A 30g serving is 99 calories and on non-fast days I will add a
tablespoon of chia seeds and one
of golden or brown flax seeds with 250 ml
of skimmed
milk for breakfast.
ingredients:
for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams)
milk
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2
tablespoons of healthy fat (a nut butter or seed
for example) Mixer (almond
milk, regular
milk, water — your choice)
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
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2
tablespoon of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt
for vegan) • 1/2 cup
of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2
tablespoons agave nectar
1 cup (237 ml)
milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1
tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2
tablespoons unsalted butter, melted plus additional
for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy
milk mixed with 1
tablespoon vinegar, set aside to curdle
for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy
milk, but I prefer sour cream)
Mix 1
tablespoon lemon juice in 1 cup
of soy
milk and let it stand
for 5 or so minutes until it curdles.
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.
1 and 1/4 cup
of almond
milk (I used toasted coconut unsweetened
milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1
tablespoon of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of coconut flakes plus more
for garnishing
Once signs
of fermentation return, then start a batch using 1
tablespoon of grains
for every 2 cups
of milk.
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.
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut
milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4
tablespoons of grated coconut
for decoration Salt
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.
Ingredients 2 cups leftover mushroom risotto or any other leftover risotto, cold 10 - 12 approximately 1 cm pieces
of mozzarella 2 eggs 1
tablespoon milk 2 cups bread crumbs oil
for frying
Brush with a little
milk and then sprinkle with a mixture
of sugar and cinnamon (2
tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake
for approximately 15 minutes or until golden.
1 can coconut
milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
This recipe calls
for two
tablespoons of Cabot unsalted butter, all - purpose flour, lowfat
milk, four ounces
of Cabot Alpine Cheddar, 3
tablespoons of fresh herbs (mostly basil, parsley, cilantro or oregano), salt and cayenne pepper.
1/2 cup
of raw cashews soaked
for at least 8 hours or overnight 1/2 cup
of tinned coconut
milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3
tablespoons of maple syrup a dash
of vanilla extract
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.
1/2 cup
of raw cashews soaked in water
for at least 3 hours 1/4 cup
of soy or unsweetened almond
milk 1
tablespoon of lemon juice 2
tablespoon of nutritional yeast + extra
for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond
milk (or any other
milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5
tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole
milk 2 1/3 cups + 1
tablespoon (337g) all purpose flour 3
tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2
tablespoons heavy cream icing sugar,
for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the
milk in a large bowl and mix to combine.
What's in it:
For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil
For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole -
milk yogurt (I used fat free) 2
tablespoons vegetable oil 2 medium garlic cloves, minced 1
tablespoon grated fresh ginger
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
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS
For the lemon pudding 2 1/4 cups whole
milk 1/4 cup cornstarch 3/4 cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest
of 1 lemon 2 ounces lemon juice 2
tablespoons unsalted butter
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil
for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole
milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.