Sentences with phrase «too soft butter»

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My guess is that your butter was too soft.

If your butter is too soft, or the cookies spread more than you would like, you can refrigerate the dough for 30 minutes.

If your butter was soft I imagine they didn't rise very high for you too.

The cookies will absolutely spread if the butter is too soft.

I found them a little too soft so i put them in a container in the freezer, which made them crumblier and more like a normal cookie a day after i made them with peanut butter.

For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan cheese, plus a cup of warm marinara sauce with a generous serving of cheese sprinkled on top of it too.

It should only be slightly softened, definitely not too soft, you can always chill the dough in the fridge for 30 minutes if the butter is too soft (see my recipe notes for more on this).

If buttercream is too runny, the butter was possibly too soft — place into the refrigerator for about 15 minutes, then beat again.

I usually use my mixer with the dough hook and cold water to wash the butter but it was just too soft.

The only thing was the butter never got very hard and it was too soft to squeeze to get all the buttermilk out.

I'm wondering if your butter is too soft?

The mixture will be a little crumbly (unless your butter was tooooo soft like me then it might be a little too soft so about 5 minutes in the fridge will fix that) dump the dough onto the counter, bring it together, and place half in the fridge while you roll out the other half.

Too - soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shaToo - soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shatoo much as it bakes and lose shape.

Separate hazelnut butter into 9 equals parts and roll between your hands to form little balls (the dough may still be a little soft, that's ok, it will work well too).

Soft shell crabs are a bit too fragile to be cooked directly on a barbecue, but can be grilled on a flat grill plate, or — even better — cooked in the barbecue on a cast iron pan in butter, olive oil, and spices.

And I'd assume donuts holes made with coconut butter instead will likely be more dense, and less soft & donut - like too.

If it feels too dry, add some more nut butter, and if it's too soft, you can add some oat flour.

Sometimes with soft butter it just becomes a little more like a dough - but that's totally ok too!

If your cookies melted, most likely your butter was too soft (possibly even beginning to melt) when you prepared the dough.

The easy combo of soft white bread smothered in too - much - butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts.

If the mixture is very runny then perhaps your butter was too soft?

Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.

If at any point in the rolling process the dough splits, brush the split with flour, and if the butter becomes too soft, put the dough in the fridge to chill for a few minutes.

The first time it turned out to be more of a soft, and very fudgy brownie that had a little too much butter.

It only has 3 tablespoons butter and 1 tablespoon milk as wet ingredients, so it's hard to imagine it being too terribly soft...

The nut butter addition also means this frosting thickens and sets as it chills, so if your frosting seems too soft to pipe right after blending pop it in the fridge for a bit first.

Maybe our butter was too soft.

This brown butter skillet cake topped with persimmons or any fruit really is just a simple, soft spongy cake that makes your home smell wonderful and provides an excuse to bring out that jar of caramel sauce from your fridge and some ice - cream too if you please!

of cashew butter plus maybe a tablespoon or two of water when the dough got too dry.They were crispy and soft in all the right places.I ate nearly the whole batch already and don't feel guilty one bit (practically fatfree!)

After browning the butter and cooling it, the dough was too soft, and consequently the cookies were too flat upon baking, so I put the dough in the refrigerator to firm up before putting in the oven.

If the butter cream is too soft, place in the fridge until firmer.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

(Note: If your coconut butter is too firm to scoop out 1 cup easily, simply set it in a shallow pot of warm, but not boiling water for several minutes, or until soft enough to scoop.)

If mixture seems too dry (sometimes some walnuts are softer than others) feel free to add another tablespoon of butter.

Add a bit more oil or butter if the bars are too hard or a bit more beeswax if they are too soft.

Hi I made these and they were delish but used 115 g of butter which is a half a cup and they are way too soft.

I'm wondering if my butter was too soft?

Sauté veggies, whatever is handy (for me it is usually a mix of onion, cabbage, carrots, zucchini and peppers), in plenty of butter, ghee or coconut oil and once the veggies are soft, drop in two eggs (or leftover meat and one egg works great too) and mix them into the veggie mix.

I would still keep them in the fridge even if you use cacao butter (there is coconut oil inside so they would be too soft if left at room temperature).

I know that the addition of oil cuts down the processing time quite a lot, but I find it also affects the final consistency of the product, making it too soft for my liking, so that's why I stick to making nut butters without adding any kind of oil whatsoever.

My late Mom used to make me open faced peanut butter sandwiches with raisin faces when I was little... so I have a real soft spot for peanut butter with raisins — and I love the cinnamon too.

• If the frosting is too soft, add melted coconut oil, 1 tablespoon at a time, until a consistency similar to that of cream cheese or peanut butter is achieved.