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Butternut Squash Cheesecake

Butternut Squash Cheesecake

We really enjoy cheesecake, and why not? The cheese and sugar mix, topped with all other kinds of ingredients, make it a well-known enjoyable dessert. Also, there are lots of ingredients you can add into the mix. Like butternut squash for example, which is not the most usual cheesecake ingredient. Flavor it with cinnamon, nutmeg, and vanilla and enjoy a fresh scent of autumn.

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Ingredients Needed for Butternut Squash Cheesecake

10 ounces of biscuit crumbs
2 ounces of butter, melted
5 ounces of mascarpone
7 ounces of cream cheese
1 egg
¼ cup sugar
3.5 ounces of butternut squash puree
½ teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 ounces of dark chocolate
1 tablespoon coconut oil

How to Make Butternut Squash Cheesecake

  1. Preheat the oven to 300 degrees F/150 degrees C.
  2. Mix the crumbled cookies and melted butter in a large bowl.
  3. Grab a 10 X 4 inch (25 X 10 cm) baking tray and lay the biscuits on the bottom. Press them well to release the excess air.
  4. Slide the tray into the oven for the next 15 minutes.
  5. Add the mascarpone and cream cheese in a large bowl. Add the egg, sugar, mash, and vanilla extract. Season with nutmeg and cinnamon.
  6. Set up your mixer and mix the ingredients in the bowl until smooth and creamy.
  7. Evenly spread the mixture over the biscuit crumbs.
  8. Slide the tray into the oven for the next 45 minutes at 325 degrees F/165 degrees C.
  9. Fill a saucepan halfway with water and heat it over medium heat.
  10. Bring it to a boil and place a heatproof bowl on top. Add the dark chocolate and coconut oil. Melt it while stirring with a spatula from time to time.
  11. Drizzle the melted chocolate over the cheesecake.
  12. Let it cool for the next 2 hours.
Peanut Butter and Banana Oatmeal

Peanut Butter and Banana Oatmeal Bars

Does oatmeal sound boring to you? Not with peanut butter and banana around! This match made in heaven really has the potential to turn just about anything into a mouthwatering experience. Also, these oatmeal bars are terrific with a light drizzle of maple syrup on top.

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Ingredients Needed for Peanut Butter and Banana Oatmeal Bars

1 banana, mashed
1 teaspoon honey
2 eggs
1 ½ cups of milk
1 cup peanut butter
2 ½ cups of oat flakes
1 teaspoon cinnamon
1 teaspoon baking powder
salt
½ teaspoon nutmeg
1 teaspoon vegetable oil

For the peanut butter glaze:

2 tablespoons of peanut butter
¼ cup maple syrup

How to Make Peanut Butter and Banana Oatmeal Bars

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Add the mashed banana, honey, eggs, milk, and peanut butter in a large bowl. Whisk everything until smooth.
  3. Add the oat flakes in a large bowl. Add the cinnamon, baking powder, salt, and nutmeg. Mix with a spoon.
  4. Slowly start pouring the wet mixture over the dry mixture stirring in the process.
  5. Spray a bit of olive oil in a glass baking dish using a cooking spray.
  6. Slide the dish into the oven and bake it for the next 25 minutes.
  7. In the meantime, you can prepare the peanut butter glaze. Whisk the peanut butter and maple syrup in a small bowl.
  8. Serve it with topped peanut butter glaze and sliced banana.
Almond Butter Zucchini Noodles

Almond Butter Zucchini Noodles

If you’re completely over grains but you do miss a nice pasta dish in your life, we have an idea for you! Replace noodles or spaghetti with these zucchini noodles. Then put together this amazing almond butter-based sauce in just under 15 minutes and you’ll be asking: penne who?

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Ingredients Needed for Almond Butter Zucchini Noodles

1 large zucchini
1 tablespoon cold pressed sesame oil
2 spring onions, sliced
¼ cup chicken stock
1 tablespoon soy sauce (optional)
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 tablespoon sriracha
¼ cup almond butter
2 tablespoons of crushed almonds

How to Make Almond Butter Zucchini Noodles

  1. Spiralize the zucchini to make noodles and set aside.
  2. Heat the cold-pressed sesame oil in a skillet and cook the spring onion in it until it softens.
  3. Reduce the heat to low and add the chicken stock, soy sauce, apple cider vinegar, maple syrup, sriracha, and almond butter. Stir and cook for 1-2 minutes to make a sauce.
  4. Add the zucchini noodles and stir to coat them with the sauce. Serve with crushed almonds on top.
buttery tortilla cones with chicken and parmesan

Buttery Tortilla Cones With Chicken and Parmesan

Get some Mexican-style goodies by cooking this. It’s fun to make and it has a buttery, cheesy delicious stuffing with juicy tomatoes and lasagna pieces. It also has a twist – seal the cones using a flour mixture as a glue and deep-fry them.

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Ingredients Needed for Buttery Tortilla Cones With Chicken and Parmesan


For the chicken-veggie mixture:

1 tablespoon vegetable oil
1 onion, diced
2 tablespoons of tomato paste
4 ounces of leftover chicken, shredded
1 cup canned tomatoes
¼ cup water
1 lasagna sheet
1 tablespoon dried basil
salt
pepper
¼ cup parmesan, grated
2 tablespoons of fresh parsley

For the flour mixture:

¼ cup flour
2 tablespoons of water

For serving:

2 tortillas
2 ounces of butter
vegetable oil for frying
½ cup parmesan, grated
⅓ cup fresh parsley

How to Make Buttery Tortilla Cones With Chicken and Parmesan

  1. For the chicken-veggie mixture:

    Heat the oil in a skillet over low heat and add the onion. Cook and stir until the onion is tender.

  2. Add the tomato paste and stir for 10 seconds. Add the chicken and canned tomatoes and continue to stir. Add the water and the lasagna, broken into pieces, and stir.
  3. Add the dried basil and parmesan, season with salt and pepper, stir a little, then simmer for 6-8 minutes. Add the fresh parsley, stir for 10 seconds, then set aside.
  4. For the flour mixture:

    Add the flour and water to a smaller bowl and mix them.

  5. Assemble the cones:

    Cut the tortillas in halves. Take one half, coat it partially on one side with flour mixture using a brush (this will act as a glue). Wrap it to make a cone. Do this with the other 3 tortilla halves.

  6. Fill each cone with chicken-veggie mixture taking care to also add 1 tablespoon of butter in the middle.
  7. Coat the interior rim of each cone with flour mixture and close them by pressing.
  8. Fill a medium cooking pot halfway to 2/3 with vegetable oil and heat it. Deep-fry each cone until golden brown. Place them on a serving tray.
  9. Add the parmesan and fresh parsley to a smaller bowl and mix them. Sprinkle this mixture over the cones when serving.
Peanut Butter Cheesecake with Oreo Crust

Peanut Butter Cheesecake With Oreo Crust

This peanut butter cheesecake with Oreo crust is one of the best desserts we’ve ever cooked! Make it the day before you want to enjoy it because it’s better if you keep it in the fridge overnight!

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Ingredients Needed for Peanut Butter Cheesecake With Oreo Crust

16 oreos
¼ cup melted butter
½ cup cream cheese
½ cup peanut butter
¼ cup sugar
1 tablespoon butter
1 tablespoon vanilla extract
½ cup whipped cream

How to Make Peanut Butter Cheesecake With Oreo Crust

  1. Start by preheating the oven to 350⁰F/175⁰C. Add 10 Oreos to your food processor and pulse until you make small crumbs.
  2. Grease a small ceramic baking pan with melted butter. Mix the remaining butter into the Oreo crumbs to make a dough. Add it to the baking pan and press it to the bottom and edges of it. Bake the crust for 10 minutes in the preheated oven.
  3. Add the cream cheese, peanut butter, sugar, butter, and vanilla extract to a large bowl. Mix everything with your hand mixer until the sugar melts. Then, incorporate the whipped cream with your mixer.
  4. Let the Oreo crust cool, then add the cheese and peanut butter filling to it. Decorate with the remaining Oreos, and refrigerate overnight.
Minced Meat and Herbed Butter Boats

Minced Meat and Herbed Butter Boats

They may not float, but they are delicious! Try our minced meat and herbed butter boats and they surely won’t disappoint you. Filled with Italian sausage meat, garlic, herb-flavored butter, and shredded mozzarella, these little boats are as savory as they come.

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Ingredients Needed for Minced Meat and Herbed Butter Boats


For the meat mixture:

1 tablespoon vegetable oil
10 ounces of italian sausage meat
½ cup tomato sauce
¼ cup red wine
salt
1 tablespoon parsley, chopped

For the herbed butter:

2 ounces of butter
¼ cup fresh parsley, chopped
1 tablespoon basil, chopped
2 garlic cloves, chopped
4 hot dog buns
1 cup mozzarella, shredded

How to Make Minced Meat and Herbed Butter Boats

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the sausage meat and cook it until it starts to brown.
  3. Pour the tomato sauce and red wine. Stir, add the salt and parsley. Cook the meat for 2-3 more minutes.
  4. Next, grab a small bowl and add the butter to it. Add the garlic, parsley, and basil. Mix with a spatula.
  5. Preheat the oven to 400 degrees F/200 degrees C.
  6. Horizontally cut the top side of the buns and remove its crumb.
  7. Evenly spread the herbed butter over the bread.
  8. Fill it with minced meat and top with shredded mozzarella. Use the remaining ingredients to make 3 more boats.
  9. Place the boats in a baking tray.
  10. Slide the tray into the oven for the next 10 minutes.
roasted butternut squash warm salad

Roasted Butternut Squash Warm Salad

Be warned, this is seriously tasty! Mix the tender, sweet, and mouth-watering roasted squash with a refreshing salad mix. The slightly crispy roasted shallots bring their own special flavor. Pair warmth with freshness and you’ll simply love it.

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Ingredients Needed for Roasted Butternut Squash Warm Salad

10 ounces of butternut squash, cubed
6 shallots
sage leaves
1 tablespoon olive oil
salt
pepper
4 ounces of salad mix

How to Make Roasted Butternut Squash Warm Salad

  1. Add the squash on a parchment paper-lined baking tray. Spread them evenly and intersperse the shallots among them. Add some sage leaves and the olive oil, season with salt and pepper, and roast for 45 minutes at 400⁰F/200⁰C.
  2. Mix the roasted squash with the salad mix and serve. If you like, add some roasted nuts as well for a bit of crunchiness.
butternut squash and parmesan risotto

Butternut Squash and Parmesan Risotto

This risotto, when mixed with butternut squash, is truly smooth-textured and delicately sweet. Just add shredded parmesan cheese to pair the sweetness with a salty touch. There is also a spicy hint brought by the cumin powder. Try it!

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Ingredients Needed for Butternut Squash and Parmesan Risotto

8 ounces of baked butternut squash, cubed
1 tablespoon olive oil
2 spring onions, sliced
2 garlic cloves, crushed
6 ounces of risotto rice
3 cups of vegetable stock
salt
pepper
1 tablespoon cumin powder
1 cup parmesan, shredded

How to Make Butternut Squash and Parmesan Risotto

  1. Heat the vegetable oil in a saucepan over low heat, add the spring onion, garlic, rice, stir a little, then add the vegetable stock. Season with salt and pepper. Stir.
  2. Bring it to a boil, then lower the heat and simmer the rice until the water evaporates and the rice becomes tender.

     

  3. Add the cumin powder, and keep stirring. Add the parmesan and butternut squash, stir and cook for 2 more minutes, then remove from heat.
butternut squash and carrot cream soup

Butternut Squash and Carrot Cream Soup

This butternut squash and carrot soup is a smooth operator. We think its appeal comes from simmering the roasted squash and carrot, pureeing them, and mixing them with heavy cream. The result is squash and carrot sweetness with a salty touch.

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Ingredients Needed for Butternut Squash and Carrot Cream Soup

1 small butternut squash cubed
1 large carrot sliced
salt
pepper
1 tablespoon vegetable oil
1 onion quartered
3 cups of vegetable stock
1 teaspoon turmeric
2 tablespoons of coconut milk
½ cup heavy cream
pumpkin seeds for garnishing

How to Make Butternut Squash and Carrot Cream Soup

  1. Add the butternut squash and carrot on a parchment paper-lined baking tray, season with salt and pepper, drizzle the vegetable oil, then roast for 25 minutes at 360⁰F/180⁰C.
  2. Transfer to a cooking pot over low-medium heat, add the onion and vegetable stock, and season with salt. Bring to a boil then, after reducing heat, simmer until the vegetables are tender or until reduced.
  3. Puree the vegetable mixture using a hand blender, add the turmeric, coconut milk, and heavy cream, season with pepper, then puree again.
  4. Serve in a soup bowl, garnished with pumpkin seeds.
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