Sentences with phrase «used browned butter»

Butter works great kelly, I used browned butter but someone else on here used grass fed.

This is the only recipe that used browned butter, and this likely contributed to a slightly drier texture since browning butter reduces the overall moisture compared to using regular creamed butter.

And I'd never used browned butter in chocolate chip cookies before!

By the way my daughters and I made some of your yummy cookies and YES we used browned butter for Christmas and they were a hit with a capital H.

I am definitely going to use browned butter next time.

I love that you used brown butter in it.

I have found roasting broccoli to be such a good idea - have never thought of using brown butter - and soy - sounds yummy!

The original recipe uses brown butter in the cupcakes which I skipped but feel free to do so.

The difference between a regular sponge and a genoise is that we add warm melted butter (can use browned butter) which makes the Madeleines light and tender with a nice buttery flavor.

Using brown butter in the batter gives these pastries a nutty richness that gets taken over the top with the addition of sliced almonds.

For instance, people will love you for baking with butter, but they'll love you even more if you use browned butter.

I'd always wanted to bake something using brown butter, and I had a feeling that it would pair quite nicely with bananas.

Not exact matches

The company boasts no substitutes and no shortcuts for every product, using real butter, chocolate chips, Heath toffee crumbles, raisins, vanilla extract, brown sugar and macadamia nuts imported from South America and South Africa.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chips

To be sure I had no trouble with the glaze, I made the browned butter as soon as the bread went in the oven, then stirred it well to combine the separated stuff when I was ready to use it.

Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds).

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, slightly softened 1 cup packed dark brown sugar - I used light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

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

Using a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar together until light and fluffy, about 3 minutes.

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

Assuming you used butter, and not a nondairy substitute, the only other reason they wouldn't brown would be an oven that is too cool.

My old recipe used in previous years called for copious amounts of canned sweet potatoes, sugar, butter, and brown sugar.

Always melt chocolate (white or regular) or peanut butter chips into your crusts, and use brown sugar.

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

The third time, I used all brown sugar (2/3 cup), butter and no spices — LOVED it with the fun millet.

If you'd rather use all - purpose flour, real butter, and brown sugar, then by all means go ahead.

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.

Mix together some flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four tablespoons of cold butter.

Using an electric mixer, beat brown butter on medium high speed until light and fluffy.

I, too, made this bread tonight — in fact, a double batch, most of which is baking right now — and I browned my butter, but used two tablespoons of Korbel brandy instead of bourbon, which we don't have.

For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs.

I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour.

Hi Deb - I just made this with a few changes: I sub'd butter for coconut oil and used all brown sugar because I didn't have maple syrup.

For just a few days, take a break from pumpkin and use some sweet potatoes to make this browned butter sweet potato bread.

Using a stand mixer with the paddle attachment, beat together the butter and brown sugar, until light and fluffy, about 3 minutes.

In a large bowl using an electric mixer on medium speed, beat together the melted butter, peanut butter and brown sugar until no sugar lumps remain.

16 cups popped popcorn (I use the 94 % fat free Kettle Corn... it has a nice salty sweet base) 1 cup unsalted butter 1 cup granulated sugar 1 1/2 cups brown sugar 1/2 cup Lyle's Golden Syrup (if can't find use corn syrup) 1 tsp.

I consider myself reasonably thrifty when it comes to cutting food waste by shopping with a grocery list, purchasing what I know I'll be able to use up in a timely manner, and trying to use the entire vegetable (even the part that usually gets tossed) as in my Cast Iron Skillet Roasted Radishes with Brown Butter.

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

unsalted butter (I used Plugra), at room temperature 2 3/4 cups brown sugar (I used Imperial), packed 3 large eggs 1 tsp.

butter or coconut oil, melted (or another 1/4 cup applesauce) 1/4 -1 / 3 cup sugar or honey (I used 1/4 cup brown sugar) 3/4 cup whole wheat flour (I used white whole wheat flour) 1 tsp.

I took another commenter's suggestion to brown some chorizo and use the rendered fat instead of butter and the browned chorizo instead of ham.

Use a mixer to combine the butter, brown sugar, and granulated sugar on medium speed until combined.

We do use chunky soy nut butter, soy milk, and brown sugar in the recipe (this is due to my 4 year old having severe food allergies.

I've tried rice crispy treats with brown rice and peanut butter «sludge» as you call it before, but I never thought to use agar agar flakes or pistachios.

Do you still drizzle with butter when you use the frosted flakes on the hash brown cassarole sound good.

Also I used (brown sugar) with butter for the topping ingredients and I have to tell they were Yummy!