deodoant containers. (put whatever butter you have left in a
For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light
In a saucepan, combine the mango, wine, sugar, ginger, and lime
large mixing bowl beat butter and sugar with an electric
Stir the mango and shea butter over a double broiler until melted.
Take off the heat and stir in coconut oil.
Pour into a jar and let it harden.
Place all ingredients into the mixing bowl. Note: Do not melt the coconut oil first. It will only whip up if it is solid.
Whip on high speed with a wire whisk for 6-7 minutes or until whipped into a light, airy consistency.
Spoon the whipped coconut oil body butter into a glass jar and cover tightly. Store at room temperature, or in the refrigerator if your house is so warm it melts the oil.
Note: You may notice tiny beads or \"pearls\" in the mixture. These will disappear almost immediately upon touching your warm skin.
trips. Wrap center of each mango bundle with 1 prosciutto strip
Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
Arrange mango cubes in the bottom of the pan.
Blend together rum, water, eggs, butter, and pureed mango.
Add cake mix and beat at medium speed for 4 minutes.
Pour batter into prepared pan and bake at 375\u00b0F for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Cool cake 20 minutes in the pan.
Loosen and remove from pan onto serving plate.
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
mix the ingredients together in a large bowl.
add some butter to a non stick pan.
ladel some batter onto surface.
flip when starts to have small bubbles.
put whipped cream for prep. and some butter,syrup[or podered sugar]on top if wanted.
serve.
Heat slowly until all the solids have melted and the product has a smooth consistency. Pour into seamless tins or jars.
If desired, stir within the jar to achieve that whipped butter consistency, or whip it within the pot and spoon into the jars.
Sometimes this product takes a bit to set, so if having problems setting up, place the jars in the fridge until firm.
Note: If chocolate is not your favorite flavor, use 10 grams of other eatible flavour -- add at end before pouring into containers.
orn with the sundried tomato butter (recipe below).
Note: I am
br>For glaze:.
Melt butter in saucepan.
Stir in
Combine bananas, mango, cashew butter, and turmeric powder in a blender; add water. Blend mixture until smooth.
ix, have 1 stick of butter and 3 large eggs at
combine cake mix, egg, and butter with an electric mixer. Mix
Prepare and bake cake mix as directed on package.
Pour into 2 (9-inch) pans, greased and floured.
Cool.
Split layers to make 4 layers.
Beat brown sugar and whipping cream in chilled bowl until stiff.
Fold in coconut and pecans.
Fill each layer with 3/4 cup of whipped cream mixture.
Frost top with remaining cream mixture. Garnish with whole pecans if desired.
Refrigerate.
Mix the butter ( I melt it in the
br>Immediately stir in peanut butter.
Drizzle warm frosting over