Use more butter if you like and any dried herbs that you favor.
You could
use more butter in your bread if you want, but this will cause the bread to sink (butter ruins the yeast rise).
If you do use half and half or milk, you will have to
use more butter.
And, finally, the filling was copious but in my opinion could
use more butter to make it cohere.
She gives an option for a softer cookie
using more butter, and that is what I did.
I used Lorna Dune shortbread cookies for the crust but I should have
used more butter.
In fact, let them know that you will be
using more butter, cream and bacon grease.
Not exact matches
i
used butter beans as i didn't have any canellini, so that
more than likely changed the taste and texture.
I also
used date syrup instead of honey to make the flavours richer and
more wintery and a little nut
butter to make them extra gooey (although you can leave this out if you don't eat nuts).
You could try
using pumpkin seed
butter instead and slightly
more maple syrup if it gets too dry.
Hi Ella, I have all of these apart from the cacao
butter, is there anything I can
use instead or add
more of to substitute?
Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we
use more nutrient - dense foods like
butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.
Do you think I can just
use a bit
more than the cup of almonds, instead of the 2.5 tablespoons of almond
butter?
Please don't hesitate to
use your fingers
more, like greasing the dish with with coconut
butter etc..
Chances are, you've heard of compound
butter, which is
butter mixed with other flavorful ingredients like herbs, spices, dried fruit and
more, and
used as an extra-flavorful agent in cooking.
For the «crumble» I
used a tasty combination of oats, dates, pecans, almond
butter, honey, cinnamon, and salt, bringing in some healthy fats and
more natural sweetness.
Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut
butter (
use homemade to avoid additives), coconut oil, cacao powder, coconut milk, vanilla bean paste, and
more.
If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut
Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-
butter-bars/), for example, we
use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little
more effort to do the spreading.
You maybe tempted to add
more butter, don't I might even suggest
using less.
When I blended this up, I cut back on the almond
butter (I
used only one tablespoon, and I also
used walnut
butter instead) and added
more kale.
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
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (
use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi
used veal instead of pork, she
used pearl onions which I omitted since I didn't have any on hand, and I added a little
more garlic, carrots and celery than the recipe called for.
Also I
used margerine not
butter and found they were
more moist.
I was very generous with the peanut
butter (
used more like 1/2 cup than 3 tbsp for 3 whole honeycrisps!)
I was inspired by Sam's recipe on Pass the Challah, but I knew I wanted a cookie recipe that
used flour just because Aldo preferred those (I actually LOVE the
more intense peanut
butter taste of the 3 - ingredient cookies from Sam's blog.
Using cod liver oil, lots of
butter and
butter oil, no
more sugar, cereal, unsoaked flours etc., we have arrested the decay until the teeth fall out and her permanent teeth erupt.
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 chi
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 chi
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 chives
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
use smooth nut
butter, you may need to add a little extra hemp seed / desiccated coconut to help hold the balls together as there may be
more liquid.
2 cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons
butter cut into small pieces, I like to
use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper,
more or less upon your taste - buds
I changed a few things... melted the
butter and mixed it with the sugar and cinnamon instead of on top of the
butter... worked fine... shared with friends... I have
more new friends now... thanks;) BTW
using the thread to cut the dough.excellent tip... cutting soft dough with a knife was a pain...
As opposed to hazelnut
butter, where you need to
use a food processor for a good few minutes to macerate the nuts to release their oils, chestnuts grind to no
more than a powder due to their comparatively low oil content.
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.
I'm bucking tradition even
more — I
use SALTED
butter.
Thank you so much for posting this!!!!! I did
use natural peanut
butter because that's all I had on hand and I was short about two tablespoons so I added two
more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!
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 can't wait to make these again to
use up some
more peanut
butter!
My other changes to the original pancake recipe were
using pumpkin in lieu of sweet potato (but I put in
more than called for) and coconut oil in place of
butter.
I even
used less
butter and cheese to make it
more figure friendly and it was still super satisfying!
I added a bit
more lemon juice and we
used peanut
butter as I couldn't find tahini in my French supermarkets.
The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure
use much
more sugar, white flour and
butter rather than olive oil.
If the dough is just not shaping, mix in a little
more butter and try again.The easiest and fastest way I've found to shape the candy is to
use a small cookie scoop.
I
used a
more intricate shaped pan (when compared to a standard loaf tin), and both
butter and floured it to help deter sticking.
INGREDIENTS 1/2 cup creamy peanut
butter (I
used Pumpkin Spice Wild Friends) 1/4 cup local honey 1/3 cup vanilla protein (I
used Tone It Up protein) +
more for rolling 1/3 cup coconut flour 1/4 tsp.
I don't measure anymore when I make this — sometimes I
use coconut palm sugar, less nuts,
more butter... This is a very forgiving recipe — just taste it before roasting to adjust seasoning but it always comes out good
Made it
more or less according to the recipe:
used crunchy unsweetened natural peanut
butter, and soured milk, but those were the only changes.
I make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome as caramel; I also think it tastes
more like evaporated milk than caramel... I
used salted
butter and even added a tad of sea salt at the end to get a
more sea salt taste (which didn't come)... do you think
using 2 sticks of
butter would work?
more butter, a glug of brandy, probably twice the amount of dried thyme (although our dried thyme is probably 2 years old at this point), dashes of sage and rosemary, and we
used Imagine beef broth.
I
used coconut
butter, it's
more of a scrub but it is AMAZING!