For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light
deodoant containers. (put whatever butter you have left in a
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.
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
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
ake mix, pudding mix, water, butter, eggs and 2 teaspoons rum
Heat oven to 350\u00b0.
Grease and flour 2 round pans, 8 or 9 x 1 1/2-inches.
Prepare and bake cake mix as directed on package. Cool 10 minutes and remove from pans.
Cool completely.
Split cake 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 the whipped cream mixture.
Garnish with whole pecans, if desired.
Refrigerate any remaining cake.
Grate or shave the cocoa butter to help it melt faster
br>1.\tCream together peanut butter and butter until fluffy. Add 1
/2 tubs whipped topping with 2 cups peanut butter.
Put
Cream together cream cheese, whipped topping, peanut butter, sugar and vanilla.
Pour into crust and top with whipped topping. Sprinkle with nuts and freeze.
Thaw in refrigerator several hours before serving.
Keep refrigerated. Makes 2 pies.
In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
ake mix other than a butter recipe cake, follow the directions on