Not exact matches
3 eggs, separated 5
tablespoons sugar 6 ounces mascarpone cheese 36 ladyfingers,
1 large package (approximately 36)
1 cup orange liqueur
1 cup espresso coffee 2 ounces bitter chocolate, grated (Bakers chocolate)
1/2 cup unsweetened cocoa powder (or 2 ounces grated bittersweet chocolate
1/2 cup unsweetened cocoa powder (or 2 ounces grated bittersweet chocolate)
for the tomato sauce (makes about 2 cups)
1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black peppe
1/2 tablespoon olive oil
1 - 2 garlic cloves — minced
1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black peppe
1/2 teaspoon dried oregano about
1 lb diced plum tomatoes
1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black peppe
1/2 teaspoon coconut
sugar pinch red pepper flakes sea salt and freshly ground black pepper
3/4 cup almond milk
1 teaspoon coconut
sugar 1 tablespoon active dry yeast 3
tablespoons ground chia seeds 6
tablespoons almond milk
1 cup (
140 g) buckwheat flour
1 cup (
120 g) tapioca flour
1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 cup (70 g) millet flour
1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seed
1/2 teaspoon salt
1/4 cup olive oil
1 tablespoon nigella seeds
for the crust (gluten free and vegan)(makes one large pizza crust)
1/3 cup plus 4
tablespoon almond milk — divided
1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon active dry yeast
1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 tablespoon ground chia or flax seeds 3/4 cup (
105 g) buckwheat flour (I used sprouted homemade flour)
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2
tablespoons olive oil, plus more for brushing the blossoms
1 small zucchini — finely shredded (optional)
about 5 clementines — divided 2/3 cup coconut
sugar — divided 3
tablespoons chia seeds
1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon vanilla extract
1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 cup hazelnuts
1/4 cup chocolate chips — I used vegan mini-chips
1 cup cooked black beans 2
tablespoons sesame tahini or another nut butter
1/4 cup cocoa powder
1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 teaspoon baking soda
1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge
1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2
tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 vanilla bean — split open, seeds scraped
1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods
1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon salt
1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon cinnamon — optional
1/8 teaspoon nutmeg — optional
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into
1 - inch cubes
1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate
1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled
1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe her
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe her
1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
1 cup pumpkin seeds — ground into flour in a food processor
1 cup brown rice flour
1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup gluten free oat flour
1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder
1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 teaspoon salt 6
tablespoons almond butter 5
tablespoons pistachio butter 5
tablespoons ghee
1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup honey or 3/4 cup coconut
sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut
sugar — for dusting
1 box Gold Cake mix
1 box Chocolate cake mix
1/4 to
1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooking spray
1/2 teaspoon Boyajian orange oil (or extract)
1 tablespoon orange zest - finely minced Garnish Confectioners»
sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a
10 - inch angel food cake or tube pan with non-stick cooking spray.
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cup unsalted butter, softened
1 cup light brown
sugar, packed 3
tablespoons white
sugar 1 egg 2 teaspoons pure vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cups chocolate chips
1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoons espresso powder or finely ground instant coffee powder
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful)
1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown suga
1/2 cube of unsalted butter 2
tablespoons Applejack brandy
1 teaspoon nutmeg
1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in
1/4 cup of apple juice
1 cup brown
sugar
Ingredients Vanilla Bean Panna Cotta
1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (
150 g) whole milk 3/4 cup (
150 g) heavy cream
1/4 cup +
1 tablespoon granulated white
sugar 1/2 teaspoon vanilla extract 1/2 vanilla bea
1/2 teaspoon vanilla extract
1/2 vanilla bea
1/2 vanilla bean
1 cup granulated
sugar 3
tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
1 17 - oz package of puff pastry, thawed 6
tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole)
1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup
sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cups chopped nuts (pistachios, almonds, hazelnuts)
1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup shredded coconut, unsweetened
1/2 cup golden raisins 1 teaspoon cinnamon, for dustin
1/2 cup golden raisins
1 teaspoon cinnamon, for dusting
-LSB-...] crumbs
1/2 cup whole cane sugar (buy whole cane sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk) 1 cup key lime or regular lime juice 1 tablespoon fresh lime zest 2 eggs 1 cup sour cream (buy -LSB-...
1/2 cup whole cane
sugar (buy whole cane
sugar here) 28 ounces sweetened condensed milk (how to make sweetened condensed milk)
1 cup key lime or regular lime juice
1 tablespoon fresh lime zest 2 eggs
1 cup sour cream (buy -LSB-...]
1/4 fresh coconut meat finely sliced
1 green apple 2 - 3 green chilies
1/2 teaspoon salt 1 tablespoon sugar 4 - 5 tablespoons wate
1/2 teaspoon salt
1 tablespoon sugar 4 - 5
tablespoons water
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
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list:
1 medium onion,
1 large sweet potato, 2 large carrots,
1 cup canned crushed pineapple (
1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste
1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get),
1 cup raisins, 2
tablespoons cinnamon,
1/3 cup vegetable oil,
1/4 cup
sugar, salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into
10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled
1 — 2
tablespoons olive oil
1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 teaspoon ground cumin
1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup [200g] cooked rice (equals to about
1/3 cup uncooked)
1 teaspoon vegetable bouillon powder or
1 cube (or use vegetable stock instead of water)
1 tablespoon minced ginger (make your own at home) 3 — 4 cups water
1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to tast
1/2 cup canned coconut milk Juice from
1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2/3 cup pureed peaches
1 teaspoon baking soda 5
tablespoons unsalted butter
1/4 cup low fat vanilla yogurt 3/4 cup brown
sugar 2 large eggs 2/3 +
1/4 cup whole wheat white flour
1/3 cup toasted wheat germ
1/4 teaspoon salt
1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds
1/2 teaspoon vanilla bean paste 3
tablespoons poppy seeds.
3
tablespoons unsalted butter, melted
1 tablespoon espresso powder 2 teaspoons cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown
sugar 1 cup pumpkin puree 2
tablespoons low fat vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoons baking powder
1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon salt
1/4 cup
1 % milk
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained
1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optiona
1/2 cup honey
1 tablespoon brown
sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves Zest from
1 orange, about
1 tablespoon 2
tablespoons finely chopped candied ginger
1 tablespoon Grand Marnier, optional
For the tart dough:
1 1/2 cups flour 2 tablespoons sugar pinch salt 1/2 cup unsalted butter, cold and cut into pieces 1 large eg
1/2 cups flour 2
tablespoons sugar pinch salt
1/2 cup unsalted butter, cold and cut into pieces 1 large eg
1/2 cup unsalted butter, cold and cut into pieces
1 large egg
French Toast: butter, for greasing the pan 4 large eggs, room temperature
1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberrie
1/2 cups whole milk
1 teaspoon pure vanilla extract 6
tablespoons granulated
sugar 2
tablespoons light brown
sugar, packed 3/4 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberrie
1/2 teaspoon Kosher or sea salt
1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -
1 ″ slices
1 cup fresh or frozen raspberries
5 ounces bittersweet chocolate, chopped 3/4 cups whole milk
1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cube
1/2 cup heavy cream 2 eggs +
1 egg yolk
1/4 cup plus
1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cube
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt One half loaf brioche, cut into
1 - inch cubes
for the cake:
1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 pint strawberries, hulled and chopped
1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature
1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 cup
sugar 1 egg
1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 teaspoon pure vanilla extract
1 1/4 cup AP flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda pinch of salt
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
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated
sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 cup light brown
sugar 2 cups (about a
15 - oz can) canned pumpkin 4 eggs, at room temperature 2
1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 tablespoons heavy cream
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoon ground ginger
1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 to 4 ripe bananas, smashed
1/3 cup (75 grams) melted salted butter 3/4 to
1 cup (
145 to
190 grams) light brown
sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon (5 ml) vanilla
1 tablespoon (
15 ml) bourbon (optional)
1 teaspoon (5 grams) baking soda Pinch of salt
1 teaspoon (3 grams) cinnamon Up to
1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flou
1/2 teaspoon (
1) nutmeg Pinch of ground cloves
1 1/2 cups (190 grams) flou
1/2 cups (
190 grams) flour
Ingredients 2 cups (250 grams) all - purpose flour 3
tablespoons (42 grams) granulated
sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 teaspoon salt 6
tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (
170 grams) raspberries
1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 cup (85 grams) dark chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3 cup (80 ml) heavy cream
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
1/4 cup rose simple syrup (made by boiling
1/2 cup water with 2 tablespoons dried rose and 1 tablespoon of sugar
1/2 cup water with 2
tablespoons dried rose and
1 tablespoon of
sugar)
Brownie Mix: 6
tablespoons unsalted butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3 cup granulated
sugar 2 large eggs, at room temperature
1/2 cup all - purpose flour 1 Tbs
1/2 cup all - purpose flour
1 Tbs.
ingredients: for the crust: 2 sleeves (
18 whole) graham crackers
1/2 cup flour 10 tablespoons butter 1 tablespoon sugar 1 tablespoon brown sugar 1 egg yolk scant teaspoon kosher salt pinch cinnamo
1/2 cup flour
10
tablespoons butter
1 tablespoon sugar 1 tablespoon brown
sugar 1 egg yolk scant teaspoon kosher salt pinch cinnamon
1 cup white rice flour 3/4 cup brown rice flour
1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup tapioca starch
1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup potato starch
1/4 cup cornstarch
1 teaspoon salt 2
tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup dry milk powder or dry potato flakes, optional
1 tablespoon xanthan gum or guar gum
1 tablespoon yeast 3 large eggs, room temperature
1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup water or cranberry liquid, warm to touch
1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup mayonnaise, yogurt or dairy - free yogurt
1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup canned whole berry cranberry sauce, drained with
1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optiona
1/2 cup liquid reserved
1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (
1 cups) water
100 grams (
1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 cup)
sugar 28 grams (
1/4 cup) cornstarch 27 grams (
1/8 cup, 2
tablespoons) butter zest of
1 lemons juice of
1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 lemons (approximately
1/4 cup)
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
1 cup (
1/2 pint) heavy cream, chilled 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, hulled and slice
1/2 pint) heavy cream, chilled 3
tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, hulled and slice
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
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
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon baking soda
1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon salt
1 cup old - fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 cup unsalted butter, at room temperature scant
1 cup natural cane
sugar (or brown
sugar) scant
1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon vanilla extract
1/4 cup large - grain
sugar (for ex: turbinado)
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
For the filling:
1 cup granulated
sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juic
1/2 cup cornstarch 2 cups water 5 egg yolks, beaten
1/4 cup butter
1 tablespoon lemon zest
1 teaspoon vanilla extract 3/4 -
1 cup fresh lemon juice
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leave
1/2 lemon
1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leave
1/2 lime 2
1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leave
1/2 cups water 3
tablespoons palm
sugar 7 fresh or frozen kaffir lime leaves, cut into thirds
1/8 teaspoon dried hot red pepper flakes
1 lemongrass stalk (lower 6 inches only), cut into
1 - inch pieces and smashed 6 (
1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns
1 whole clove 7 chamomile tea bags 20 fresh mint leaves
American Pie with Vanilla Bean Custard makes
1 10 - inch pie ingredients: for the crust: 2
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt
16
tablespoons butter, cubed and cold ice water, as needed for the filling: 2
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about
1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 pounds frozen or
1 3/4 pounds fresh) juice of
1 lemon
1 1/4 cup
sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard:
1 cup heavy cream
1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons
sugar scrapings of
1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 a vanilla bean directions: Make the crust: place flour,
sugar, and salt in a large bowl.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion /
1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped
1/2 —
1 cup brown
sugar /
1 cup vinegar / 2
tablespoons lemon juice / 3
tablespoons finely grated ginger /
1 teaspoon red pepper flakes /
1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.
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
Blueberry Chipotle Barbecue Sauce Makes about 4 cups
1 tablespoon peanut oil
1 small onion, finely chopped 3 cloves garlic, minced
1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too)
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat
1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too)
1/4 cup molasses 2
tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
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
In a saucepan combine the yolks with the passionfruit puree and
1/2 cup of sugar and 1 tablespoon of lemon juice
1/2 cup of
sugar and
1 tablespoon of lemon juice.
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