Sentences with phrase «use butter flavor»

I use butter flavor shortening instead of oil in my chocolate.

I have used Butter Flavored Crisco I'm melting chocolate in the microwave, with good results.

I used butter flavored Crisco, and the frosting tasted an awful lot like shortening.

I actually doubled the recipe (have company coming over for dinner) and used butter flavor crisco instead.

2 cups self rising flour 1 tsp baking powder 1 tsp sugar 1/3 cup crisco [I used butter flavor] 3/4 cup grated cheddar cheese 1 cup buttermilk

Up until now I've just used butter flavored coconut oil so I'm really excited.

I have never used butter flavored coconut oil before, I am going to have to look into that!

I used butter flavored Crisco for this particular batch.

I used butter flavored shortening (didn't add butter extract) and apple - cranberry sparkling cider that was leftover from the holidays.

Not exact matches

It's just one of several sandwiches on the menu that uses the firm's flavored peanut butters.

It gets its creaminess from tahini and nut butter, and its sweetness from prunes (you can also use dates, but I like the richer flavor the prunes yield here) and honey.

Salt must be used to bring out the flavor and sweetness of these cookies (especially since the recipe calls for unsalted butter).

3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence

You can use salt and butter, but the idea is to add less and then amp up the flavor with other seasonings.

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

If aquafaba isn't your thing, you could use the «flax egg» mixture I use in my Cashew Butter Snickerdoodles, but know that there will be a difference in flavor from the flaxseed.

The reason I say it's not as clean is because it uses canola oil and some ingredients that aren't very descriptive like the «natural flavor» and «natural butter type flavor.»

I use butter because I like the added flavor, along with a little parmesan.

did you use the original or butter flavored?

If you prefer a less salty flavor by all means use a low salt peanut butter.

I had decided to try making a new flavor this time and wanted to use peanut butter (yum right?

It dribbled perfectly over the apples and the butter - maple flavor of the syrup only inhanced the peanutbutter (and I used the crunchy type) Finish with the toppings you like..

As a part of Choctoberfest 2016, Barlean's sent me the butter - flavored coconut oil I used.

This delicious chocolate and coffee smoothie includes ice cubes, milk, brewed coffee, peanut butter or almond butter, banana, chocolate flavored protein powder and unsweetened cocoa powder (if you have cacao, use that).

for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)

The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever - so - slightly - tangy tenderness (though using all curdled soymilk will work nicely too).

Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor.

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

In order to get the best flavor, you have to use high - quality ingredients, especially when it comes to the butter — I used Kerrygold Irish Butter in this particular butter — I used Kerrygold Irish Butter in this particular Butter in this particular batch.

The taste was incredible (I use a very buttery - flavored butter).

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

I don't think the almond butter flavor is too noticeable, but if you're not a fan of almonds you could also try this recipe using peanut butter, cashew butter, or even sunflower butter for a nut - free alternative.

Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.

It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and «A Hint of Chocolate,» with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.

I too have used it with spice cake, and have also crushed the pecans and added to cake mix prior to pouring, but the favorite version is with Yellow Butter flavored cake mix.

I used my favorite mac n» cheese pasta, cavatappi, and topped it all off with buttered plain breadcrumbs — perfect for a crunchy topping, but neutral so as not to disrupt the other flavors.

The bit of butter used gives it flavor without making it fattening.

I wanted to use coconut butter or manna in these for a deeper, richer flavor.

Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor.

Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.

We'll use microwave popcorn for this low - fat version, and we'll throw in some real butter and butter flavoring for just the right touch.

Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience.

This red velvet cookie recipe starts with real butter for the most delicious flavor, and use a combination of brown sugar & granulated sugar.

Cod in general is great because it subtly picks up great flavors and the garlic butter lemon sauce is once to use on many other dishes as well.

This recipe uses peanut butter powder instead of peanut butter to save a bit on the calories and fat, but it still has that indulgent creamy peanut butter flavor.

Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.

I used butter - flavored shortening and they were fantastic!

For this batch I used cashew butter, which has a more mild, neutral flavor than almond or peanut butter.

You can use any nut butter you like (cashew, walnut...), but each will result in a different flavor.

The flavor was not exactly what I wanted, so I'm going to tweek it a bit and use butter next time instead of oil, and refrigerate for a few hours.