Not exact matches
Ant Hill Cake
Dough Crumbles 2 cups quinoa flakes
1 cup any gluten free flour
of choice — quinoa, millet, amaranth
1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cup coconut flour
1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cups pecans or walnuts seeds
of 1 vanilla bean
1/4 cup honey
1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinklin
1/2 cup coconut oil pinch
of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
1 recipe for 9 - inch pie crust
dough (such as this Pâte Brisée pie
dough recipe)
1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnis
1/2 cup granulated sugar 3
tablespoons cornstarch
1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnis
1/2 teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon fresh lemon juice 2 cups (
1 pint) fresh blueberries Pinch
of salt
1 egg yolk Sanding or crystal sugar, for garnish
For the pizza
dough: 2
1/4 teaspoons rapid rise yeast
1 cup warm water Pinch
of sugar
1 3/4 cups semolina flour
1 3/4 cups all - purpose flour
1 teaspoon salt
1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction:
1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced
1/2 cup freshly chopped basi
1/2 cup freshly chopped basil
Take one
dough circle and spoon up to
1 tablespoon of the sweet potato, onion, bacon mixture (being careful not to overfill) onto
1/2 of the circl
1/2 of the circle
1 recipe Pie Crust
dough or uncooked
10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves
1/3 cup milk
of choice 2
tablespoons flaxseed meal
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 teaspoon sea salt
1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 cup pure maple syrup
1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choic
1/2 cup coconut nectar, brown rice syrup or agave nectar
1/4 cup brown sugar or unrefined coconut palm sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose flour blend
of choice Egg wash (
1 egg +
1 tablespoon water) or milk
of choice
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz
of blackberries -
1 - 2
tablespoons honey -
1 teaspoon bourbon -
1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill
1/2 teaspoon ground cinnamon -
1 teaspoon vanilla -
1/4 cup almond meal -
1 egg beaten with
1 teaspoon water, for egg wash -
1 teaspoon honey mixed with
1 teaspoon bourbon, for brushing after baking What to do
1) prepare the pie
dough at least 2 hours ahead that way it has plenty
of time to chill.
1 recipe Cream Cheese Pie
Dough 3 cups fresh blueberries
1 cup fresh raspberries
1/2 cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon pinch of Kosher or sea salt juice of 1/2 lim
1/2 cup granulated sugar, plus extra for sprinkling 4
tablespoons cornstarch
1/4 teaspoon ground cinnamon pinch
of Kosher or sea salt juice
of 1/2 lim
1/2 lime
Take
1 and
1/2 to 2 tablespoons of dough and roll into a ball
1/2 to 2
tablespoons of dough and roll into a ball.
To make the
dough add
1 cup
of all - purpose flour into a bowl, also add
1 teaspoon
of baking powder,
1/4 teaspoon
of white sugar,
1/2 teaspoon of sea salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a bal
1/2 teaspoon
of sea salt,
1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a bal
1/2 teaspoon
of garlic powder and
1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a bal
1/2 teaspoon
of dried oregano, mix all the dried ingredients until well mixed, then add
1 tablespoon of extra virgin Spanish olive oil and a generous
1/3 cup
of water, mix everything together until you form a
dough, then knead the
dough inside
of the bowl for 2 - 3 minutes and shape into a ball
I adapted the recipe just slightly by adding
1 cup peeled, chopped local apple,
1/2 cup of organic raisins, an additional 2 tablespoons of honey, and a bit of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread)
1/2 cup
of organic raisins, an additional 2
tablespoons of honey, and a bit
of extra flour to the
dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).
For the pizza
dough:
1)
1 1/2 cup tapioca flour (or more if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whiske
1/2 cup tapioca flour (or more if
dough is too sticky + more for rolling
dough) 2)
1/3 cup + 2 - 3
tablespoons of coconut flour, separated 3)
1 teaspoon salt 4)
1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whiske
1/2 cup olive oil 5)
1/2 cup warm water 6) 1 large egg, whiske
1/2 cup warm water 6)
1 large egg, whisked
For the crust:
1)
1 cup
of almond meal 2)
1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling over prepared doug
1/2 cup
of tapioca flour / arrowroot flour 3) 2
tablespoons of coconut flour 4) 3
tablespoons of coconut oil, liquified 5) 2
tablespoons of milk 6)
1 egg, whisked 7)
1 teaspoon
of brown sugar + more for sprinkling over prepared
dough
Using a scooper or a spoon, scoop out about
1 and
1/2 tablespoons of dough at a time
1/2 tablespoons of dough at a time.
Take about
1 and
1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet
1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes
1 (
10 - ounce) package frozen spinach (thawed, squeezed
of excess moisture) 2 teaspoons yellow curry powder
1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2
tablespoons olive oil
1 pound ground pork
1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced)
1 Scotch Bonnet pepper (seeded, minced)
1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste
1/2 teaspoon paprika
1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves
1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2
tablespoons yellow curry powder
1/4 cup olive oil
1 package phyllo
dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt
1 lime (zested and juiced)
1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 -3 / 4 Cup ricotta cheese
1/4 Cup grated Parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt
1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 Cup Roasted red bell peppers, from can or fresh
1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 Cup shredded mozzarella cheese 2
Tablespoons extra virgin olive oil
1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 teaspoon dried Italian Seasoning Divide
dough into 2 equal pieces.
Ricotta Stuffed Spinach and Broccoli Pizza
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 -3 / 4 Cup ricotta cheese
1/4 Cup grated Parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt
1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 Cup Roasted red bell peppers, from can or fresh
1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 Cup shredded mozzarella cheese 2
Tablespoons extra virgin olive oil
1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces
1/2 teaspoon dried Italian Seasoning Divide
dough into 2 equal pieces.
The
Dough all
of the starter
1 cup (plus 2
tablespoons to
1 1/4 cups) lukewarm water (90 -
100 °) *
1 teaspoon salt 3
1/2 cups King Arthur Unbleached Bread Flour 1/2 teaspoon instant yeast 2 1/2 cups grated cheese (Gruyere and havarti are particularly tasty) 2 tablespoons butter, melted coarse sal
1/2 cups King Arthur Unbleached Bread Flour
1/2 teaspoon instant yeast 2 1/2 cups grated cheese (Gruyere and havarti are particularly tasty) 2 tablespoons butter, melted coarse sal
1/2 teaspoon instant yeast 2
1/2 cups grated cheese (Gruyere and havarti are particularly tasty) 2 tablespoons butter, melted coarse sal
1/2 cups grated cheese (Gruyere and havarti are particularly tasty) 2
tablespoons butter, melted coarse salt
Step # 5: Place
1 heaping
tablespoon of cookie
dough batter onto parchment paper and repeat until you run out, spacing the cookies about
1/2 inch apart
1/2 inch apart.
Add
1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a bal
1/2 cup
of spelt flour and
1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a bal
1/2 cup
of all - purpose flour to a bowl, also add
1 teaspoon
of baking powder,
1 teaspoon
of sea salt,
1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a bal
1/2 teaspoon
of white sugar,
1 tablespoon of extra virgin Spanish olive oil,
1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a
dough, then knead inside
of the bowl for a couple
of minutes and form the
dough into a ball
INGREDIENTS for the labneh:
1 cup
of 2 % pain greek yogurt
1 tablespoon of honey
1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly choppe
1/2 teaspoon
of maldon sea salt or kosher salt for the crust:
1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the
dough)
1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly choppe
1/2 cup
of buckwheat flour
1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly choppe
1/2 teaspoon
of sea salt
1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly choppe
1/2 cup (typically one stick)
of very cold sliced butter
1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly choppe
1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2
tablespoons of coconut palm sugar (or regular white sugar) a pinch
of sea salt
1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly choppe
1/2 teaspoon
of cinnamon
1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Dough 2
tablespoons (26g) filtered water, between
105 -
108 ˚F
1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch of ground cinnamo
1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar
1 tablespoon (
11g) refined coconut oil, melted (but not hot) 3
tablespoons (45g) spiced apple cider concentrate, warm (see notes above)
1 cup +
1 tablespoon (
132g) light spelt flour, plus more for kneading
1/8 teaspoon fine sea salt Pinch
of ground cinnamon
Add
1 cup
of all - purpose flour to a bowl,
1 teaspoon
of sea salt,
1/2 teaspoon of white sugar, 1 teaspoon baking powder, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water, mix everything together until you form a dough, and shape into a bal
1/2 teaspoon
of white sugar,
1 teaspoon baking powder,
1 tablespoon of extra virgin Spanish olive oil,
1/3 cup
of luke warm water, mix everything together until you form a
dough, and shape into a ball
For the flatbreads, add
1 cup
of spelt flour to a bowl,
1 1/2 teaspoons of baking powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and mix everything together until you form a doug
1/2 teaspoons
of baking powder,
1/2 teaspoon of sea salt, 1/4 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and mix everything together until you form a doug
1/2 teaspoon
of sea salt,
1/4 teaspoon
of white sugar,
1 tablespoon of extra virgin Spanish olive oil,
1/3 cup
of luke warm water and mix everything together until you form a
dough
1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the
dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves
of garlic 6
tablespoons of corn starch
1 teaspoon sea salt
1 teaspoon baking powder
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flake
1/2 teaspoon red pepper flakes
Ingredients: creamy sweet pea pesto filling:
1 garlic clove, chopped
1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2
1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup wate
1/2 tablespoons chopped walnuts
1/3 cup extra virgin olive oil 2
tablespoons grated Parmesan 2/3 cup mascarpone, softened
1 large egg yolk, room temperature zest
of 2 lemons salt and pepper to taste ravioli
dough: 2 cups all purpose flour, plus more for dusting
1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup wate
1/2 cup semolina flour, plus more for dusting
1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup wate
1/2 teaspoon salt 2 large eggs, room temperature
1/4 -
1 / 3 cup water
For the
dough 1 ounce fresh yeast or
1 tablespoon active dry yeast
1/2 cup whole milk 1/3 cup sugar Zest of 1 orange, finely grated 3/4 teaspoon ground cardamom 2 teaspoons vanilla extract 2 large eggs, chilled 1/4 cup fresh orange juice 3 1/4 cups all - purpose flour 1 teaspoon sal
1/2 cup whole milk
1/3 cup sugar Zest
of 1 orange, finely grated 3/4 teaspoon ground cardamom 2 teaspoons vanilla extract 2 large eggs, chilled
1/4 cup fresh orange juice 3
1/4 cups all - purpose flour
1 teaspoon salt
Prep time: Cook time: Total time: Cookie
Dough Cream Pie For Pie Crust:
1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a food processor) 6
tablespoons butter, melted Cookie
Dough:
1 1/4 cups all purpose flour
1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 cup (
1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar
1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 teaspoon vanilla 2
1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 tablespoons milk or soy milk
1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar
1/3 cup all - purpose flour
1/4 teaspoon salt 2 cups whole milk 3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract Topping:
1 cup heavy cream 3
tablespoons sugar
1/2 teaspoon vanilla Preheat oven to 350 degrees F
1/2 teaspoon vanilla Preheat oven to 350 degrees F.
Pour the warm milk into the bowl
of a stand electric mixer fitted with the
dough hook attachment and add
1 cup
of the flour, 3
tablespoons sugar,
1/2 teaspoon salt, yeast, egg, and maple extract
1/2 teaspoon salt, yeast, egg, and maple extract.
You can use almond flour instead but you may need to adjust the liquid ingredients so that the
dough is not too wet (or additionally to the
1/2 of extra almond flour, adding 1 - 2 tablespoons of ground chia seeds will take care of any excess moisture)
1/2 of extra almond flour, adding
1 - 2
tablespoons of ground chia seeds will take care
of any excess moisture).
Ingredients for a round cake
of 10» (26 cm) in diameter —
Dough:
1 1/2 cups of carob powder 2 cups of coconut flour 1/2 cup of cocoa powder pinch of salt 1/2 cup of honey 1/2 — 2/3 cup of water Cream: 2 ripe bananas 2 tablespoons of extra-virgin coconut oil 3 tablespoons of coconut flour 1/2 teaspoon of vanilla 2 teaspoons of cocoa powder Methods / steps — Dough: 1..
1/2 cups
of carob powder 2 cups
of coconut flour
1/2 cup of cocoa powder pinch of salt 1/2 cup of honey 1/2 — 2/3 cup of water Cream: 2 ripe bananas 2 tablespoons of extra-virgin coconut oil 3 tablespoons of coconut flour 1/2 teaspoon of vanilla 2 teaspoons of cocoa powder Methods / steps — Dough: 1..
1/2 cup
of cocoa powder pinch
of salt
1/2 cup of honey 1/2 — 2/3 cup of water Cream: 2 ripe bananas 2 tablespoons of extra-virgin coconut oil 3 tablespoons of coconut flour 1/2 teaspoon of vanilla 2 teaspoons of cocoa powder Methods / steps — Dough: 1..
1/2 cup
of honey
1/2 — 2/3 cup of water Cream: 2 ripe bananas 2 tablespoons of extra-virgin coconut oil 3 tablespoons of coconut flour 1/2 teaspoon of vanilla 2 teaspoons of cocoa powder Methods / steps — Dough: 1..
1/2 — 2/3 cup
of water Cream: 2 ripe bananas 2
tablespoons of extra-virgin coconut oil 3
tablespoons of coconut flour
1/2 teaspoon of vanilla 2 teaspoons of cocoa powder Methods / steps — Dough: 1..
1/2 teaspoon
of vanilla 2 teaspoons
of cocoa powder Methods / steps —
Dough:
1...
Step # 5: Place
1 heaping
tablespoon of cookie
dough batter onto parchment paper and repeat until you run out, spacing the cookies about
1/2 inch apart
1/2 inch apart.