Place cacao butter in small pot. Fill a
Blend cacao powder, cashews, dates and maple
Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!
Line a muffin pan with paper liners.
Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
Refrigerate until set, 3 to 4 hours.
br>For glaze:.
Melt butter in saucepan.
Stir in
combine cake mix, egg, and butter with an electric mixer. Mix
Mix the butter ( I melt it in the
br>Immediately stir in peanut butter.
Drizzle warm frosting over
ake mix, pudding mix, water, butter, eggs and 2 teaspoons rum
br>1.\tCream together peanut butter and butter until fluffy. Add 1
ake mix other than a butter recipe cake, follow the directions on
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
/4 cup apple butter, apple juice, butter and egg together. Fold
For butter, mix all ingredients in a
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
Mix all ingredients together. Spread on a loaf of sliced Italian bread and toast in oven. Serve warm from oven.
*You may substitute 4 teaspoons of chopped garlic (4 whole cloves) for garlic powder.
My Notes: We usually freezes half of this recipe in a sealed bag for later. For optimum freshness, use from the freezer within 3 months. Only store in the refrigerator for a week.
orn with the sundried tomato butter (recipe below).
Note: I am
0 seconds) cake mix, peanut butter and brown sugar until crumbly