Sentences with phrase «use cream and butter»

But it uses both cream and butter — and I want my dairy - free friends to be able to have dessert too... especially as I was invited for -LSB-...]

The nice thing about vegan desserts is that you immediately know they won't be using cream and butter, as these are made with animal products and a no - no for the vegan lifestyle.

Not exact matches

The artisan butter is made using Minerva Dairy's same recipe, and the company says its butter production is a slow process because it takes time to churn cream into butter.

I have very sensitive skin so I use cacao butter or almond oil for my skin instead of lotions and face creams.

This addictive ice cream mostly uses banana as the sweetener — with a touch of maple syrup and peanut butter to bring it all together — making this treat a much healthier indulgence than traditional ice creams.

A traditional Tres Leches cake is as type of sponge cake or butter cake using 3 milks to soak the cake in, typically evaporated milk, sweetened condensed milk and heavy cream.

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.

So, for the butter, use 5 1/2 oz, and the chocolate and cream cheese 7 oz each.

Using a stand mixer or hand mixer, cream the butter, sugar and vanilla until light and fluffy (about 5 minutes).

If you must, you can use your mixer to cream the butter and sugar, and combine the wet ingredients.

Using a mixer, combine the cream cheese, peanut butter, agave nectar, sugar, lemonn juice, soy creamer, and vanilla until smooth.

Use a mixer to combine the cream cheese, goat cheese, and butter.

Using an electric mixer, cream together butter and sugar until light and fluffy, about 10 minutes.

In a large mixing bowl using electric hand mixer cream together butter and sugar until fluffy.

using a stand or hand mixer on high speed, cream together the butter, sugars, and salt until light and fluffy

In the bowl of a stand mixer or using a handheld mixer and a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2 minutes.

Made a cake very similar to this for my sis - in - law's wedding shower but used a sturdier butter - cream frosting and topped it with ganache.

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

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

While waiting for the sugar cookie to cool, prepare the cream cheese frosting by whipping together cream cheese and butter until pale and fluffy using an electric stand mixer fitted with the paddle attachment.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Filed Under: Archives, Chocolate, Christmas, Cookie Dough, Cookies, Halloween, Hoiday, Ingredient, oreos, Peanut Butter, Recipes Tagged With: easy cookie recipe, homemade cookies and cream cookies, oreo desserts, oreo recipes, peanut butter cookie recipe, peanut butter desserts, recipes usingButter, Recipes Tagged With: easy cookie recipe, homemade cookies and cream cookies, oreo desserts, oreo recipes, peanut butter cookie recipe, peanut butter desserts, recipes usingbutter cookie recipe, peanut butter desserts, recipes usingbutter desserts, recipes using oreos

I actually used half butter and half lowfat cream cheese, just as delish and some half and half instead of cream.

i recently made banana and peanut butter ice cream, definitely could have used some salt in there:)

Just like the vegan brownies stuffed with peanut butter cookie dough and cookie dough banana ice cream recipe, we're using chickpeas as the cookie dough base.

Combine the remaining cream cheese frosting ingredients into the same bowl as the butter and using a handheld electric mixer beat until smooth and creamy.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

Using an electric blender, blend together the egg yolks, butter, sour cream and milk for 30 seconds, over low heat.

Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3 - 5 minutes.

Crust: Using a stand mixer or handheld electric whisk, cream the butter, sugar and vanilla together until lightened.

I loved that it was also for the most part dairy free — I used some dairy free butter and coconut milk in place of the cream in the glaze and I was really happy with it, as were the rest of my family.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

The 3rd time I used the mixer for chocolate chips cookies, it was fine while it creamed butter and sugar, but when flour was added it jumped around again.

In a large mixing bowl, using a hand mixer on high speed, cream the butter, sugar and molasses together for 20 to 30 seconds.

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

Using a stand mixer with the paddle attachment cream together (on medium speed) butter and 1 cup powdered sugar until smooth.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

For the Cookie Base Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.

Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer

Using a mixer and paddle attachment, cream butter, egg, sugar, bananas, salt and extracts together until light and fluffy.

For the frosting, using an electric mixer on medium - high speed, beat the cream cheese and butter in a large bowl until light and fluffy.

This recipe can easily be made as a vegan dish by using a vegan - based vegetable broth, butter and sour cream.

Light Olivio for butter (and using Olivio spray on the top instead of drizzling melted Olivio), panko breadcrumbs instead of croutons, 75 % reduced fat cheddar, skim milk, light sour cream, and 98 % fat free cream of mushroom soup.

For instance, an old favorite like mashed potatoes can be transformed by simply using olive oil and you favorite non-dairy milk in place of butter and cream.

Rather than bruleeing the fruit in a sauce made from butter, sugar, and cream, we use coconut oil and coconut sugar.

Using a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth.

Using an electric mixer, cream together the butter, sugar, and eggs in a large bowl.

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese again.