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 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
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 (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
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
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
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.
1 stick of butter is 8 tablespoons or
1/2 cup or about 113 grams
1/2 cup or about
113 grams.
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.
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.
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).
< 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.
2
sticks butter room temperature
1/2 cup melted piloncillo syrup * 1 stick of Mexican Cinnamon The zest of 1 large lime The juice of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 cup melted piloncillo syrup *
1 stick of Mexican Cinnamon The zest
of 1 large lime The juice
of 1/2 lime about 2 teaspoons 1 teaspoon vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 lime about 2 teaspoons
1 teaspoon vanilla extract
1 cup unbleached All purpose flour
1 cup unbleached whole wheat flour
1/2 teaspoon kosher salt 1 cup puffed amarant
1/2 teaspoon kosher salt
1 cup puffed amaranth
1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 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 granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 cups all - purpose flour
1 teaspoon cornstarch
1/2 teaspoon cream of tartar * 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 granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 teaspoon cream
of tartar *
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 granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
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 granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 cup (
1 stick) unsalted
butter, softened to room temperature
1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candie
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup M&M s milk chocolate candies
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons
butter, cut into small pieces
1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemo
1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs
of rosemary, cut in half
1 cinnamon
stick Strips
of lemon zest from
1/2 lemo
1/2 lemon
2 ounces (
1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutme
1/2 stick) unsalted
butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup)
1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutme
1/2 cup light brown sugar, packed
1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutme
1/2 teaspoons cinnamon
1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about
1 pound) blueberries, rinsed and picked through 3 medium peaches (about
1 pound), peeled and sliced about
1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutme
1/2 inch thick
1/4 cup sugar 3 tablespoons cornstarch
1/8 teaspoon ground nutmeg
2
sticks (225 g) unsalted
butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling
1 vanilla bean, split lengthwise and seeds scraped >
1 tablespoon dark rum
1 cup (
140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal
1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds
1/2 cup plus
1 tablespoon (70 g) amaranth flour
1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds
1/2 cup (80 g) potato starch
1/4 cup (30 g) tapioca starch
1 teaspoon salt In the bowl
of a stand mixer, combine the
butter, powdered sugar, and vanilla seeds.
Pie Crust
1 1/4 C all - purpose flour
1/2 TBSP sugar 1/2 tsp salt 8 TBSP or 1 stick of unsalted butter, cold 1/2 C ice wate
1/2 TBSP sugar
1/2 tsp salt 8 TBSP or 1 stick of unsalted butter, cold 1/2 C ice wate
1/2 tsp salt 8 TBSP or
1 stick of unsalted
butter, cold
1/2 C ice wate
1/2 C ice water
1 cup milk 2 egg yolks
1/4 cup packed brown sugar, dark 2 tbsp cornstarch
1/2 tsp cinnamon 1 set of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted butter, softened at room temperature to texture of mayonnaise 1/2 cup raisins 1/2 cup apricot ja
1/2 tsp cinnamon
1 set
of Brioche Dough (
1 1/4 lbs) 4 tbsp (
1/2 stick) unsalted butter, softened at room temperature to texture of mayonnaise 1/2 cup raisins 1/2 cup apricot ja
1/2 stick) unsalted
butter, softened at room temperature to texture
of mayonnaise
1/2 cup raisins 1/2 cup apricot ja
1/2 cup raisins
1/2 cup apricot ja
1/2 cup apricot jam
1 cup white rice flour 3/4 cup gluten free oat flour (see note)
1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered suga
1/2 cup sugar 2 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered suga
1/2 tsp salt
1 large egg
1 large egg yolk
1 cup full fat plain yogurt
1 stick unsalted
butter (melted and cooled to room temperature)
1 tsp vanilla extract zest
of 1 lemon or lime
12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chip
1/2 cup (
1 stick) Earth Balance, softened
1 cup granulated sugar
1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chip
1/2 cup natural peanut
butter (smooth or crunchy)
1 Ener - G egg
1T ground flaxseed + 3T warm water
1 cup whole wheat pastry flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chip
1/2 tsp baking soda Pinch
of salt
1/2 cup peanut butter and / or chocolate chip
1/2 cup peanut
butter and / or chocolate chips
2 tablespoons
butter or Earth Balance Buttery
Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2 tablespoons cane sugar
1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extrac
1/2 teaspoon baking powder
1 egg yolk
1 tablespoon milk
of choice
1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zes
1/2 cup
butter or Earth Balance Buttery
Sticks 2 cups sugar 3 large eggs +
1 yolk 3 tablespoons fresh lemon juice (about
1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend
1 tablespoon baking powder
1/4 cup powdered milk
of choice or almond meal
1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite)
1 tablespoon grated lemon zest
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optiona
1/2 cup
butter or Earth Balance Buttery
Sticks, softened 3
1/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optiona
1/2 cups confectioners» sugar, sifted
1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to
1/4 cup milk
of choice
1 tablespoon grated lemon zest, more to sprinkle on top, optional
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons +
1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm
1 tablespoon unsalted
butter 1 tablespoon honey Batter:
1 cup (
100g) oat flour 3/4 cup (
105g) all purpose flour
1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity
1/2 cup (70g) whole wheat flour
1/3 cup (67g) granulated sugar
1/4 cup (44g) dark brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4
stick / 84g) unsalted
butter, melted and cooled 3/4 cup (
180 ml) whole milk, room temperature
1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity
1/2 cup (
130g) plain yogurt
1 egg Preheat the oven to
180 °C / 350 °F; generously
butter a muffin pan with a
1/3 capacity.
Christmas cookies from Australian Gourmet Traveller
1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined
1/2 cup (
1 stick /
113g) unsalted
butter, softened
1 cup (
175g) brown sugar, packed
1/4 teaspoon salt
1 1/4 cups (
175g) all purpose flour, sifted
1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger pinch
of ground cloves
1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped
1 cup (
180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4
1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F
1/2 teaspoons baking powder
1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F
1/2 teaspoon salt 3 tablespoons poppy seeds
1 cup (2
sticks / 226g) unsalted
butter, room temperature, coarsely chopped grated zest and juice
of 1 large lemon
1 1/4 cups (300 ml) buttermilk 5 egg whites
1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature
1 cup (226g / 2
sticks) unsalted
butter, room temperature
1 tablespoon vanilla extract Preheat the oven to
180 °C / 350 °F.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook
1 1/4 cups (
175g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F
1/2 teaspoon salt
1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F
1/2 cup (
113g /
1 stick) unsalted
butter, room temperature
1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F
1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar
1 large egg
1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to
180 °C / 350 °F.
I baked these accordingly except that I used
1 less egg and only 3/4
stick of butter (
1 stick is about
1/2 cup) technically I used less of the wet ingredients but my brad came out really moist inside
1/2 cup) technically I used less
of the wet ingredients but my brad came out really moist inside.
Mince pie cupcakes with brandy
butter icing from Delicious Magazine Cupcakes:
1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F
1/2 cup (
1 stick /
113g) unsalted
butter, softened
1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F
1/2 cup +
1 tablespoon (
112g) caster (superfine) sugar
1 teaspoon vanilla extract 2 large eggs
150g good quality fruit mince 3/4 cup (
105g) self raising flour
1 tablespoons corn starch
1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F
1/2 teaspoon baking powder pinch
of salt Brandy
butter icing:
1/3 cup (75g) unsalted
butter, room temperature 2 tablespoons whole milk, room temperature
1 teaspoon vanilla extract
1 3/4 cups (245g) icing sugar, sifted
1 tablespoon brandy Start with the cupcakes: preheat the oven to
180 °C / 350 °F.
In a food processor add in 3/4 cup
of all - purpose flour,
1/2 stick of unsalted butter, cold and diced, and 1 tablespoon of granulated sugar
1/2 stick of unsalted
butter, cold and diced, and
1 tablespoon
of granulated sugar.
Cut in
1/2 cup (1 stick) of butter until crumbly
1/2 cup (
1 stick)
of butter until crumbly.
2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberrie
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberrie
1/2 cup (
1 stick) unsalted
butter, very cold, cut into pieces 6 ounces fresh blackberries
1 1/4
sticks of butter (
10 tablespoons)(I use salted)
1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar
1 cup flour Up to
1/2 cup cold water, or as needed to thin batter to the right consistenc
1/2 cup cold water, or as needed to thin batter to the right consistency
all - purpose flour
1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 teaspoon baking soda
1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 teaspoon salt 8 tablespoons (
1 stick) unsalted
butter, melted
1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips
1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice)
1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative
1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
2/3 cup raisins, optional
1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrot
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract
1/3 cup pure maple syrup
1/4 cup (
1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrot
1/2 stick) unsalted
butter, melted
1 1/2 cups milk of choice 1 1/2 cups grated carrot
1/2 cups milk
of choice
1 1/2 cups grated carrot
1/2 cups grated carrots
Vanilla Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy crea
1/2 cup (
1 stick) unsalted
butter, softened to room temperature 2 cups confectioner's sugar pinch
of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy crea
1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour
1/3 cup (40g) cake flour *
1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F
1/2 teaspoon baking powder
1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F
1/2 teaspoon baking soda 3/4 teaspoon salt
1 cup (226g / 2
sticks) unsalted
butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2 tablespoons lemon juice 4 large eggs
1 cup minus 2 tablespoons buttermilk **, well shaken heaping
1/3 cup finely chopped crystallized ginger *** Syrup:
1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F
1/2 cup (
120 ml) freshly squeezed lemon juice
1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F
1/2 cup (
100g) superfine sugar Preheat the oven to
180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats:
1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves
1/2 cup (
120 ml) water
1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves
1/2 cup (
100g) superfine sugar
12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped
1 3/4 cups (245g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (200g) superfine sugar 3/4 cup (
1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves
1/2 sticks /
170g) unsalted
butter, room temperature
1 tablespoon vanilla extract 3 eggs
1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves
1/2 cup (
120 ml) canned unsweetened coconut milk Frosting:
125g (4
1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves
1/2 oz) high - quality white chocolate, chopped
168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature
1/4 cup (35g) icing sugar, sifted
1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves
1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
zest
of 1 Meyer lemon
1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1/4 cup (
1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very col
1/2 stick) unsalted
butter, very cold, cut into pieces 4 ounces (
1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very col
1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very cold
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes
1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder
1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon
1 Teaspoon
of cardamom
1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/2 Teaspoon
of ginger
1/4 Teaspoon
of cloves
1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter, melted + more for pan 2 Tablespoons
of honey
1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/2 Cup
of apple cider 3/4 Cup
of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Stick /
1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/2 Cup
of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup
1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned
1/2 Cup
of brown sugar
1 Teaspoon
of cinnamon In a small sauce pot heat
stick of butter on medium heat until melted and bro
stick of butter on medium heat until melted and br
butter on medium heat until melted and browned.
Whisk in the heavy cream and finish sauce by slowly adding the remaining
1/2 stick of butter, 1 tablespoon at time
1/2 stick of butter,
1 tablespoon at time.
Ingredients 2
1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 cups all - purpose flour
1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 tsp cinnamon
1/2 tsp nutmeg 1/4 tsp ginger pinch of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 tsp nutmeg
1/4 tsp ginger pinch
of allspice
1 tsp baking powder
1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 tsp baking soda
1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 tsp salt
1 cup (2
sticks)
butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 cup white sugar
1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 cup brown sugar
1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs
1 tsp vanilla extract
1 cup butterscotch chips
1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * *
1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
*
1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinklin
1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature *
1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinklin
1/2 cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs *
1 Tablespoon vanilla extract *
1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinklin
1/2 cup rice flour *
1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinklin
1/2 cup sorghum flour *
1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinklin
1/2 cup tapioca starch * 3/4 teaspoon xanthan gum *
1 teaspoon salt *
1/3 cup dried, unsweetened coconut, plus extra for sprinkling
Ingredients 3
1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsle
1/2 -2 lb pumpkins, peeled and cut into
1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced
1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsle
1/2 cup
of water or stock 2
1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsle
1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped
1 tbsp fresh chopped thyme leaves
1/4 cup dry white wine 4 loaves ciabatta, cut into
1 inch cubes 4 cloves garlic, chopped
1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsle
1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock
1/2 cup chopped fresh parsle
1/2 cup chopped fresh parsley
113 g (
1 stick)
butter, at room temperature
100 g granulated sugar 65 g sour cream 2 large eggs, at room temperature
1 tsp vanilla extract zest
of 1 lime 250 g flour 90 g almond meal (or flour)
1,5 tsp baking powder
1/2 tsp baking soda 1/2 tsp sal
1/2 tsp baking soda
1/2 tsp sal
1/2 tsp salt
220g unsalted
butter (
1 cup, 2
sticks)
1 cup brown sugar
1/2 cup white sugar 2 eggs 1 tsp vanilla 2 1/4 cups plain flour 1 tsp baking soda 2 tsp salt 1 packet of Tim Tams (11 biscuits
1/2 cup white sugar 2 eggs
1 tsp vanilla 2
1/4 cups plain flour
1 tsp baking soda 2 tsp salt
1 packet
of Tim Tams (
11 biscuits)
2 c. Gluten - Free flour blend (mine is in my GF tab)
1 t. baking soda
1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or
1 and
1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chip
1/2 sticks of just barely softened
butter 1 cup
of granulated sugar
1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chip
1/2 c. light brown sugar 2 eggs
1 t. vanilla extract
1 t. orange extract
1 T. orange zest, grated
1 T. rosemary, finely chopped
1 c. dark chocolate chips
Cake
1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 pound (1 stick) unsalted butter (at room temperature) 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs, separated 1/2 cup whole milk 1/4 teaspoon cream of tarta
1/2 cups all purpose flour 2 teaspoons baking powder
1/4 teaspoon salt
1/4 pound (
1 stick) unsalted
butter (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract 2 eggs, separated
1/2 cup whole milk 1/4 teaspoon cream of tarta
1/2 cup whole milk
1/4 teaspoon cream
of tartar