Sentences with phrase «very soft butter»

Then add very soft butter and stir gently again.

Spread the surface of the dough with the very soft butter.

Not exact matches

If your butter was soft I imagine they didn't rise very high for you too.

For the buttercream, beat the softened butter and Bailey's with an electric hand mixer or free standing mixer until very soft and fluffy.

I have been searching for the perfect peanut butter cookie — soft and fluffy - not like the conventional crunchy, crumbly sawdusty things - and this comes very, very close to my cookie nirvana.

The only thing was the butter never got very hard and it was too soft to squeeze to get all the buttermilk out.

Then to make the peanut butter cheesecake first we beat the cream cheese til it's very soft.

The high ratio of butter to cream cheese creates a very soft and fluffy frosting which still holds it shape when piped.

1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste

To avoid lumps make sure the butter and cream cheese are very soft.

If you use melted butter or ghee, your batter may remain very soft.

Directions: Preheat oven to 400 / Place squash halves cut side up on baking dish, dotting each side with butter / Bake until very soft, 45 min.

I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.

Heat butter and olive oil in a large skillet and over medium heat; add onions and garlic and sauté until very fragrant soft.

Heat the butter and the oil in the pan and cook the onions on low heat for about 15 minutes or until they are very soft and deeply golden.

Melt the butter in a sauté pan and gently cook the onions until they are very soft, about 45 mins.

Also, is your butter very soft?

Add the vanilla, bananas and butter and mix for 12 minutes, until a very soft dough forms (you won't be able to knead it, it's more of a very thick batter).

I was afraid to overbeat the flour... my butter was very very room temperature and soft... what do you think went wrong??

Using a pastry brush, generously grease the molds of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably non stick) with very soft or melted butter.

If the mixture is very runny then perhaps your butter was too soft?

The dough will be very sticky at this point, use extra flour and knead it for another 5 - 7minutes until the butter is well incorporated and the dough becomes soft and elastic.

I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmBUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter and is less harmful (one may infer it from the resemblance between shea butter and palmbutter and palm oil).

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

When the butter is melted and hot, add the onion and sauté until very soft and translucent, about 10 minutes.

The first time it turned out to be more of a soft, and very fudgy brownie that had a little too much butter.

Cover the mushrooms with parchment paper, letting the paper directly touch the mushrooms and butter, and cook in the oven until the mushrooms are very soft, about 1 1/2 hours.

Honey Frosting 1/2 cup (1 stick) unsalted butter, very soft 1 bar (8 ounces) regular (or reduced - fat) cream cheese, very soft 1/4 cup honey

2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt

1 cup of buckwheat flour 1/2 cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch of salt

The fig butter is amazing but sadly, I subbed buttermilk for the cream and judging from the very sticky soft texture, I should have probably gotten cream to do these!

It follows a very similar recipe to my original vanilla buttercream with the butter simply being replaced with a dairy - free alternative (I use a combination of soft margarine and baking block).

In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until very soft and nearly smooth (almost like a nut butter.)

In a bowl of a mixer with a paddle - attachment whip butter, brown sugar, date syrup, salt and vanilla until mixture is creamy and very soft.

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It looks more like a date butter than a date paste, very light and creamy, and quite soft rather than sticky like the pictures.

This bread yields a very crusty loaf, if you prefer a softer crust, mix the butter into the batter, rather than brushing it on top of the loaf.

I'm very fond of Baby Hugo Oh So Soft Lotion in Shea Butter & Chamomile for baby lotion.

While the chicken and squash are cooking place the onions with the butter in a pan on the stove over medium low heat until very soft.

In a small saucepan, gently warm the peanut butter over the stove top to soften it, just a little (if you're in a warm climate / your peanut butter is very soft, this is not necessary).

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned.

In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until very soft and nearly smooth (almost like a nut butter.)

Mango and shea have a lot in common in terms of consistency and melting point, but while shea butter is a bit sticky and very greasy, mango butter absorbs in a flash leaving the skin feeling silky soft with little to no greasiness.

I bet they are soft like butter and would keep me very warm tonight.

Now, because I like to keep it positive, I will say that they are INSANELY comfortable... Mavi jeans in general are like butter and very soft and stretchy... so that wasn't an issue.

In a high - quality, heavy - bottom, large, low, stainless - steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the skillet.

You will need 4 small, whole pumpkins or winter squash 50g salted butter, very soft a handful sage leaves 375 ml dry white wine 150 ml milk 400g Gruyere cheese, grated 2 tbsp plain flour or cornflour (to make this gluten - free) Crusty bread, warmed through to serve

For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate

In a separate pan, melt the butter and gently sweat the shallots for 10 minutes, stirring often until very soft, but not coloured.