Not exact matches
1 cup all - purpose flour
1 cup old fashioned oats 3/4 cup brown sugar
1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice
1/2 cup (
1 stick)
butter, softened
1 14 - ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
1/2 cup sliced almonds (or other nut of choice
1/2 cup sliced almonds (or other nut of choice)
1 cup hazelnuts
14.4 oz box graham crackers, crushed (about 4 cups) 8 oz dark or semisweet chocolate
1/2 cup dark alkalized (Dutch process) cocoa powder 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large egg
1/2 cup dark alkalized (Dutch process) cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large egg
1/2 cups (3
sticks) unsalted
butter, at room temperature
1 cup packed brown sugar, dark 2 large eggs
1 tablespoon unsalted
butter 1 tablespoon olive oil
1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon
stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea sal
1/2 cup (
1 stick) unsalted
butter, room temperature 2 cups confectioner's sugar
1 teaspoon pure vanilla extract pinch of Kosher or sea salt
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD
12 scones INGREDIENTS For Sweet Potato Scones 2
1/4 cups (320 g) all - purpose flour
1/3 cup (66 g) sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon salt
1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 cup unsweetened sweet potato puree, recipe below
1/3 cup heavy cream, plus more for brushing
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon pure vanilla extract
12 tablespoons (
1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 sticks;
170 g) unsalted
butter, cold and cut into
1/2 - inch piece
1/2 - inch pieces
Outrageous Brownies These are probably the BEST brownies I have ever made INGREDIENTS 2
sticks (
1/2 pound) unsalted butter 8 ounces + 6 ounces semisweet chocolate chips (for Ghiradelli large chocolate chips, that is 1 1/3 cups + 1 cup) 3 ounces unsweetened chocolate, -LSB-...
1/2 pound) unsalted
butter 8 ounces + 6 ounces semisweet chocolate chips (for Ghiradelli large chocolate chips, that is
1 1/3 cups +
1 cup) 3 ounces unsweetened chocolate, -LSB-...]
salt 8 TBSP unsalted
butter (
1 stick), at room temperature
1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup granulated sugar
1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup packed dark brown sugar
1 large egg
1 tsp.
2
1/3 cups all - purpose flour
1 teaspoon baking soda 3/4 teaspoon salt
12 tablespoons unsalted
butter, slightly softened
1 cup packed dark brown sugar - I used light brown sugar
1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chip
1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel
sticks 2 cups bittersweet chocolate chips
Ingredients 2
1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 teaspoon salt 2 teaspoons cream of tartar
1 cup (2
sticks)
butter, room temperature
1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional:
1 cup cinnamon chips
Ingredients
1 cup granulated sugar
1/3 cup packed brown sugar 2
sticks butter (
1 cup), softened
1 egg
1/4 teaspoon espresso powder
1 teaspoon vanilla extract 2
1/4 cups all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 teaspoon salt
1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 cup coarsely chopped crystallized ginger
1/3 cup Heath brand toffee bits
1 cup coarsely chopped milk chocolate
ingredients: for the crust:
112 grams (
1 stick, 8 tablespoons) unsalted
butter, soft
100 grams (
1/2 cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yol
1/2 cup) granulated sugar
1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yol
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
120 grams (
1 cup) flour, plus 2 tablespoons if needed
1 egg yolk
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into
1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into
1 / 2 - inch pieces 2 large celery ribs, cut crosswise into
1 / 2 - inch pieces 2
1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leave
1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken)
1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leave
1/2 cup green peas
1 onion, chopped
1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leave
1/2 stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, to taste
1/2 cup minced fresh parsley leave
1/2 cup minced fresh parsley leaves
Blondies: 3/4 cup (
1 1/2 sticks) unsalted butter, melted and cooled slightly 1 1/2 cups granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 sticks) unsalted
butter, melted and cooled slightly
1 1/2 cups granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 cups granulated sugar 2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation
butter extract (optional)
1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 cups all purpose flour
1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies)
1/2 cup rainbow sprinkles (jimmies) *
Ingredients (Adapted from Joy of Baking):
1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup (
1 stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar
1/3 cup granulated sugar
1 egg 2 teaspoons vanilla 2 tablespoons milk
1 teaspoon baking soda
1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 teaspoon salt
1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup all purpose flour
1/3 cup granulated sugar for rolling
1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted
1 package candy eyes
1/2 cup sugar 1 (1/2 cup) stick butter room temperature 1 egg 2 1/2 cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1 cup canned pumpkin 1 cup mint chocolate chip
1/2 cup sugar
1 (
1/2 cup) stick butter room temperature 1 egg 2 1/2 cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1 cup canned pumpkin 1 cup mint chocolate chip
1/2 cup)
stick butter room temperature
1 egg 2
1/2 cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1 cup canned pumpkin 1 cup mint chocolate chip
1/2 cups flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1 cup canned pumpkin 1 cup mint chocolate chip
1/2 tsp salt
1 tsp peppermint extract
1 tsp vanilla
1 cup canned pumpkin
1 cup mint chocolate chips
3/4 cup (
1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 sticks) unsalted
butter, room temperature, plus more for pan and parchment 2
1/3 cups cake flour, plus more for pan 2
1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 cups (
10 ounces) fresh cherries, pitted and halved
1/4 cup plus
1 1/3 cups sugar
1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoons baking powder 3/4 teaspoon salt
1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract
1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toaste
1/2 teaspoons finely grated lemon zest
1 cup well - shaken buttermilk Powdered sugar
1/4 cup sliced almonds, toasted
Pumpkin Cut - out Cookies
1/2 cup butter (1 stick), softened 3/4 cup brown sugar 1/4 cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking sod
1/2 cup
butter (
1 stick), softened 3/4 cup brown sugar
1/4 cup white sugar
1 packet Jell - O Pumpkin Spice pudding mix 2 eggs
1 tsp vanilla extract 2
1/4 cup all - purpose flour
1 tbsp cinnamon
1 tsp baking soda
3/4 cup (
113 grams) raisins
1/2 cup (118 ml) dark rum 1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams) brown sugar, packed 1 large egg 1 teaspoon vanilla extract 2 tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 cup (
118 ml) dark rum
1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams) brown sugar, packed 1 large egg 1 teaspoon vanilla extract 2 tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 cup (
1 stick or
113 grams)
butter 3/4 cup (
150 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract 2 tablespoons molasses
1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 cup (63 grams) all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 teaspoon salt
1 3/4 cups (
158 grams) old fashioned oats
Muffin
1 cup +
1 tablespoon (
100 g) oat flour
1 cup + 2 tablespoons (
150 g) white rice flour
1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (
170 g) white granulated sugar
1 tablespoon of baking powder
1 teaspoon of salt 3/4 cup (6 fl oz or
170 g) of whole milk
1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs
1 large yolk
1 teaspoon of pure vanilla extract
1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/2 cup (
115 g or
1 stick) unsalted
butter, melted and cooled
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature
1/4 cup (
1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if necessar
1/2 stick or 57 grams) unsalted
butter, room temperature
1 teaspoon vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered sugar
1 tablespoon (or more) cream, if necessary
For the Galette: 2 cups all - purpose flour
1 tablespoon granulated sugar
1/8 teaspoon course salt
1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 stick cold, unsalted
butter, diced
1/4 cup ice water
1 - 2 cups of Cranberry Wine Sauce
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour
1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 cups (340g / 3
sticks) unsalted
butter, at room temperature
1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2
1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside
1/2 teaspoons vanilla extract
18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Banana Nut Cake 2 cups Gold Medal ® all - purpose flour
1 package (3.4 ounce) banana cream pudding mix
1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanut
1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanut
1/2 cup (
1 stick) unsalted
butter, softened
1 cup granulated sugar 3 large eggs
1 teaspoon vanilla 3/4 cup buttermilk
1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts
1 cup (2
sticks)
butter, softened 3/4 cup firmly packed brown sugar
1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 1/2 cups old fashioned oats 8 oz dark chocolate chunk
1/2 cup sugar 2 large eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 1/2 cups old fashioned oats 8 oz dark chocolate chunk
1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt 2 1/2 cups old fashioned oats 8 oz dark chocolate chunk
1/2 teaspoon salt 2
1/2 cups old fashioned oats 8 oz dark chocolate chunk
1/2 cups old fashioned oats 8 oz dark chocolate chunks
1-
1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extrac
1/2 cups all purpose flour plus more for work surface
1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extrac
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extrac
1/2 cup (
1 stick) unsalted
butter, cold and cut into cubes
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chip
1/2 cups all purpose flour
1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chip
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2
sticks) unsalted
butter, softened to room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chip
1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract
1 1/4 cup old - fashioned oats 2
1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chip
1/2 cups granola (homemade or purchased)
1 1/2 cups semisweet chocolate chip
1/2 cups semisweet chocolate chips
1 cup yellow cornmeal
1 cup AP flour
1 tablespoon baking powder
1/2 cup sugar 1 teaspoon salt 1 cup milk (I used 1 %) 2 eggs 1/2 stick butter, melted 1/4 cup hone
1/2 cup sugar
1 teaspoon salt
1 cup milk (I used
1 %) 2 eggs
1/2 stick butter, melted 1/4 cup hone
1/2 stick butter, melted
1/4 cup honey
for the cornbread layer Adapted from Life Made Simple Bakes
1 stick (8 tbsp) unsalted
butter, melted
1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking sod
1/2 cup granulated sugar
1/4 cup honey 2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup all purpose flour
1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture)
1/2 tsp salt 1/2 tsp baking sod
1/2 tsp salt
1/2 tsp baking sod
1/2 tsp baking soda
for the peanut
butter filling:
1/2 stick butter, softened and cut into cubes 1/2 cup smooth peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extrac
1/2 stick butter, softened and cut into cubes
1/2 cup smooth peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extrac
1/2 cup smooth peanut
butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extrac
1/2 cup plus 2 tablespoons confectioners» sugar, sifted
1 teaspoon pure vanilla extract
If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use
1 and
1/4 cup
butter (2 and
1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream
1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.
Three
15
1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 ounce cans black beans (about 4
1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 cup minced shallot 4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 stick (
1/4 cup) unsalted
butter 4 cups beef broth a
16 - ounce can pumpkin puree (about
1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 cups)
1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinega
1/2 pound cooked ham, cut into
1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
1 stick of
butter is 8 tablespoons or
1/2 cup or about 113 grams
1/2 cup or about
113 grams.
1-
1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly choppe
1/2 cups all - purpose flour
1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly choppe
1/2 cup plus 2 tablespoons confectioners» sugar
1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly choppe
1/2 teaspoon salt 3/4 cup (
1-
1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly choppe
1/2 sticks) chilled unsalted
butter, cut into
1 / 2 - inch cubes
1-
1/4 cups unsalted pistachios, roughly chopped
1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
4 ripe bananas 4 large eggs
1 tbs cinnamon
1 tbs cardamom (optional)
1 tsp baking soda
1 tsp baking powder
1/2 cup almond butter 1 tsp vanilla extract 1 stick butter melted (not paleo) or 1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisin
1/2 cup almond
butter 1 tsp vanilla extract
1 stick butter melted (not paleo) or
1/2 cup melted coconut oil 1/2 cup coconut flour 1/2 cup raisin
1/2 cup melted coconut oil
1/2 cup coconut flour 1/2 cup raisin
1/2 cup coconut flour
1/2 cup raisin
1/2 cup raisins
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements:
1.
1 stick / 0.55 cup (roughly
1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch of salt
1/2 cup)
butter, 3/8 cup +
1 tbsp (roughly
1/3 cup) sugar,
1 tsp vanilla extract,
1 1/4 cup plain flour, pinch of salt.
6 cups all - purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 teaspoons coarse salt
1 cup (2
sticks or
1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasse
1/2 pound) unsalted
butter (at room temperature)
1 cup packed dark - brown sugar 2 large eggs
1 cup unsulfured molasses
1/2 cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted butter, softened 3 cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml) vanilla extrac
1/2 cup (
100 grams) granulated sugar
1 tablespoon ground cinnamon
16 slices (from a
1 - pound or 450 gram loaf) white sandwich bread
1 stick (4 ounces or
113 grams) unsalted
butter, softened 3 cups (7
10 ml) whole milk 6 large eggs
1/4 teaspoon table salt 2 teaspoons (
10 ml) vanilla extract
To make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add 2 cups of the mix,
1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine
1/2 stick (
1/4 cup) melted
butter,
1 cup
1 % milk, 2 beaten eggs and
1/4 cup honey to a large mixing bowl and whisk to combine.
2 cups fresh or thawed frozen cranberries
1 3/4 cup sugar, divided 2 cups all - purpose flour 2 teaspoons baking powder 3/4 teaspoon salt
1 stick unsalted
butter, softened 2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk Optional: confectioners» sugar for garnis
1/2 cup whole milk Optional: confectioners» sugar for garnish
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and choppe
1/2 cup (
100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and choppe
1/2 cup (
120 grams) firmly packed light brown sugar 8 tablespoons (
1 stick)(
115 grams) unsalted
butter, cold, cut into
1 / 2 - inch (
1 cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and choppe
1/2 teaspoon baking soda
1 1/4 cups (
175 grams) all - purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and choppe
1/2 cups (200 grams) semisweet chocolate chips
1 cup (
130 grams) walnuts or pecans, toasted and chopped
Vanilla Cake: 4
1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperatur
1/2 cups all purpose flour
1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperatur
1/2 cup cornstarch
1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperatur
1/2 teaspoons baking powder 3/4 teaspoon baking soda
1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperatur
1/2 teaspoon Kosher or sea salt 2 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperatur
1/2 cups (3
sticks) unsalted
butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperature
Cookies: 4 cups all purpose flour
1 1/2 tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 tablespoons (4
1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 teaspoons) ground ginger
1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2
sticks) unsalted
butter, at room temperature
1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 cup granulated sugar
1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extrac
1/2 cup light brown sugar, packed * 3/4 cup dark molasses *
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extrac
1/2 teaspoons pure vanilla extract
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cups all - purpose flour 2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cup (
1 stick) unsalted
butter, softened to room temperature
1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cup dark brown sugar
1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for toppin
1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums)
1/4 -
1 / 3 cup confectioner's sugar, for topping
Maybe they melted the
butter instead of leaving it soft or they only used
1 stick (
1/2 cup) instead of 2 sticks (which is 1 cup)
1/2 cup) instead of 2
sticks (which is
1 cup).
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/3 cup shredded sweetened coconut
1/4 cup sugar
1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable
1/2 cup (
1 stick)
butter, at cold room temperature (not quite spreadable)
;) Cocoa - marzipan pound cake slightly adapted from here
1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cups (2
10g) all - purpose flour
1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cup (45g) unsweetened Dutch - process cocoa powder
1 teaspoon baking powder
1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here
1 cup (200g) granulated sugar
1 cup (226g / 2
sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto
1 teaspoon vanilla extract 4 large eggs, room temperature
1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cup (
120 ml) whole milk, room temperature
1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F
1/2 cup sliced almonds (optional) Preheat oven to
160 °C / 325 °F.
1 sheet frozen puff pastry
1/2 cup (1 stick) unsalted butter 1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional
1/2 cup (
1 stick) unsalted
butter 1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional
1/2 cup honey, preferably eucalyptus or local honey 3 pounds tart apples, peeled, cored, and sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional)
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature 1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/2 cup (
1 stick or 4 ounces)
butter, at room temperature
1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk 2
1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy
1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F
1/2 large onion
1 medium carrot, peeled
1 small
stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces
1 tablespoon all purpose flour salt and freshly ground black pepper
1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (
160 ml) red wine — not your cheapest, not your best 2 tablespoons water
1 bay leaf 3 sprigs of fresh thyme
1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to
150 °C / 300 °F.
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/4 cup brown sugar
1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable
1/2 cup (
1 stick)
butter, at cold room temperature (not quite spreadable)