When I'm cooking
using butter or oil, am I including the calories and macros with the oil / butter in my meal?
Many recipes contain fruit or vegetables in place of
using butter or oil so you can sneak some of your daily requirements into your families dessert.
I thought it interesting that the recipe gave you an option of
using butter or oil when each would make a difference.
I find cooking spray works best, but you can
use butter or oil.
I personally just use it like I would
use butter or oil for recipes and cooking.
Yes, there is actually a formula for subbing cocoa for unsweetened chocolate and i think
it uses butter or oil.
Your baked goods will still have the same moisture that they would if you had
used butter or oil, but it's much more friendly to your waistline!
Not exact matches
I
use oil or butter to cook with, but you don't have to
use either with this pan.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut
or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut
oil 1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
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
The BB Test kitchen
used butter and /
or oil, (we are not keen on shortening until it is the new no trans fat one by Crisco), and made the dough a bit richer to offset staling.
I have very sensitive skin so I
use cacao
butter or almond
oil for my skin instead of lotions and face creams.
You could try
using melted cacao
butter,
or something like almond
or macadamia
oil instead, although sadly I haven't tried these myself before so I'm not too such about the flavour and ratio.
1 tablespoon
oil (
butter / lard / coconut
oil) 1 medium onion, finely chopped (I
use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef
or bison
or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
Unlike most traditional biscuits, where
butter or shortening are cut into the flour, this recipe
uses vegetable
oil and yogurt (
or buttermilk) as the only fats.
Use a pastry brush to paint a thin layer of melted
butter or oil onto the surface of the double layer filo rectangle.
Most brownies, especially when you're trying to achieve that super fudgy texture,
use at least 1/2 cup of
butter or oil.
Can I
use fresh ground peanut
butter or does it have to be the type with
oil, etc in it?
And when replacing
oil for
butter in recipes such as pancakes, make sure to
use a neutral tasting
oil such as canola
or vegetable.
Olive
Oil or other 1/2 Cup Non Dairy Milk, I
used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth
butter is formed.
To cut the calories and fat, we
use the apple sauce instead of
oil or butter.
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.
* 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
Cake: Nonstick cooking spray 4 T.
butter, at room temperature 1/4 cup vegetable
oil 1/2 cup sugar 1/2 cup Splenda (
or just
use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt
or sour cream [I
used nonfat yogurt]
The fat
used with the bread - like muffins is usually in liquid form, either an
oil or melted
butter.
You can
use 1 cup of melted
butter or oil, and 1/2 to 1 cup of sugar (depending on how sweet you want them to be).
And lastly, while I have
used melted
butter, you could substitute with corn, canola, safflower,
or even a vegetable
oil.
No additions
or substitutions are needed, although when I don't have coconut
oil, I've
used regular canola
oil and
butter and both have worked fine.
Also, if I replace the
butter with coconut
oil, do you think I should sub the same amount
or use less?
Bake the cake (
or cupcakes) as directed on box (I
used coconut
oil in place of the
butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes
Replace the milk with almond milk (
or your preferred non-dairy milk), you could
use canola
oil instead of melted
butter, you could try a «flax egg» in place of the egg.
Using a piece of paper towel
or a pastry brush, lightly brush the pan with melted
butter or oil (
or spray with a non stick vegetable spray.)
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted
butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed
oil 3 garlic cloves, chopped
or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
If no liquid is called for, as in Bob's Red Mill GF Brownie Mix,
use 3 eggs and 1/2 cup
butter or coconut
oil.
To make these rolls dairy free,
use substitute the
butter for a dairy free alternative
or oil (I
use avocado
oil).
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.
Using a pastry cutter, cut in the
butter or coconut
oil until the chunks of dough are the size of peas.
1 tablespoon vegetable
oil (hs note: I
used clarified
butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large
or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if
using yogurt
Well... I
use Earth Balance
Butter (dairy free) and almond milk but if you wanted to
use coconut
oil /
oil or water / broth you could too!
Rather than
using coconut
oil,
use lard
or butter or margarine... if
using the latter two increase the amount a little as they are not pure fat.
small handful of parsley 3 cloves garlic, chopped finely,
or microplaned 1/3 c reserved cooking,
or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut
butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive
oil, I
used 1/4 c
I am trying to avoid
using butter, to keep it as healthy as possible, but my options are either coconut
oil,
or olive
oil.
By
using lean ground chicken, and not loading it up with
butter or oil, this is a great way to get your Buffalo fix in a healthier way.
For any given recipe, it is likely that a fat source as either
butter or an
oil will likely be
used in building the base.
In a separate large bowl
using a hand - held
or stand electric mixer, beat together the
butter,
oil and sugars on medium speed until combined (about 2 minutes).
Don't
use any
oil,
butter or water — the pumpkin puree replaces all of that (so technically, this is a healthy brownie...).
Vegans - you can easily make this vegan by
using coconut
or olive
oil in place of the
butter called for.
Wet ingredients: 4 tbsp vegan
butter, melted —
or you can
use coconut
oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar —
or you can
use brown sugar Vegan ice cream to serve - we love Booja Booja
Instead of the
butter, I bet you could
use Earth Balance
or the
oil of your choosing.
When making pies
or flaky pastries, we recommend
using coconut
oil in its solid state, just as you would for
butter or shortening.