Not exact matches
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
1/3 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
1/3 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 pieces
Ingredients
1 cup granulated sugar
1/3 cup packed brown sugar 2 sticks butter (1 cup), softened 1 egg 1/4 teaspoon espresso powder 1 teaspoon vanilla extract 2 1/4 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/3 cup packed brown sugar 2
sticks butter (
1 cup), softened
1 egg
1/4 teaspoon espresso powder
1 teaspoon vanilla extract 2
1/4 cups all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped crystallized ginger
1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/3 cup Heath brand toffee bits
1 cup coarsely chopped milk chocolate
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
1/3 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
1/3 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
1/3 cup granulated sugar for rolling
1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted
1 package candy eyes
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
1/3 cup) sugar,
1 tsp vanilla extract,
1 1/4 cup plain flour, pinch of salt.
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/3 cup shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable
1/3 cup shredded sweetened coconut
1/4 cup sugar
1/2 cup (
1 stick)
butter, at cold room temperature (not quite spreadable)
Batter
1/2 cup (
1 stick or 4 ounces)
butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/3 cup dark molasses
1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamo
1/3 cup honey
1 cup buttermilk 2
1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
8 tablespoons (
1 stick or
113 grams)
butter 2/3 cup (
130 grams) dark brown sugar, packed
1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) chocolate, roughly choppe
1/3 cup (75 grams) granulated sugar
1 large egg 2 tablespoons dark molasses
1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 6 ounces (
170 grams) chocolate, roughly chopped
1/2 cup (
1 stick) unsalted
butter plus more for pan 3/4 cup all - purpose flour plus more for pan
1/2 cup golden raisins 3/4 cup whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon 2 large persimmons
1/3 cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar cup sugar 2 large egg
1/3 cup buttermilk 2 tbsp finely grated orange zest
1/2 sugar cup sugar 2 large eggs
1 cup (2
sticks) unsalted
butter, room temperature (try a quality
butter like this or this)
1/3 cup vegetable oil 2 1/2 cups granulated sugar 3 cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream, room temperature 2 tablespoons pure vanilla extrac
1/3 cup vegetable oil 2
1/2 cups granulated sugar 3 cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, room temperature 2 tablespoons pure vanilla extract
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
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda Pinch of salt
1/2 cup peanut
butter and / or chocolate chips
;) White chocolate gingerbread blondies from here 2 3/4 cups +
1 tablespoon (395g) all - purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups (2
1/2
sticks / 282g) unsalted
butter, room temperature
1 1/4 cups (2
18g) packed light - brown sugar
1/2 cup + 2 tablespoons (
124g) granulated sugar 2 large eggs
1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F
1/3 cup (80 ml) unsulfured molasses 280g (
10oz) white chocolate, coarsely chopped - I used chips Preheat oven to
180 °C / 350 °F.
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
1/3 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
1/3 capacity.
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
1/3 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.
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
1/3 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.
-LSB-...](buy unrefined sea salt here) 3/4 cup (
1 1/2
sticks)
butter, softened (buy grass - fed
butter here, how to make
butter here)
1 cup whole cane sugar (buy whole cane sugar here)
1/3 cup unsulphured molasses 1 egg 1 teaspoon -LSB-...
1/3 cup unsulphured molasses
1 egg
1 teaspoon -LSB-...]
FOR THE CAKE BATTER
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/3 cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla
1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/3 cup seedless raspberry jam (about 3 ounces)
1 stick (
1/2 cup) unsalted
butter, softened
1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/3 cup packed light brown sugar
1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon sal
1/3 cup granulated sugar 2 large eggs
1 cup all - purpose flour 3/4 teaspoon baking soda
1/4 teaspoon salt
for the frosting: 225 grams (2
sticks,
1 cup) unsalted
butter, soft 400 grams (3
1/4 cups) powdered sugar
1/2 teaspoon salt 225 grams (8 ounces,
1 cup) mascarpone, room temperature 60 to 80 grams (
1/4 to
1/3 cup) heavy cream, room temperatur
1/3 cup) heavy cream, room temperature
Cake: 2 2/3 cup all - purpose flour
1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperatur
1/3 cup cornstarch 2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt 3/4 cup (
1 1/2
sticks) unsalted
butter, melted and cooled slightly
1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
1 1/2 cups milk (not skim or fat - free)
1/2 cup full - fat sour cream 4 large egg whites, room temperature
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
1/3 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 carrots
Ingredients
1 cup flour 3/4 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, softened, plus 2 tablespoons melted
butter 1/3 cup brown sugar 2/3 cup maple syrup 2 eggs 1 teaspoon vanilla extract 1 cup chocolate cookie crumbs * 1 tablespoon cocoa powde
1/3 cup brown sugar 2/3 cup maple syrup 2 eggs
1 teaspoon vanilla extract
1 cup chocolate cookie crumbs *
1 tablespoon cocoa powder
Vegetable oil, cooking spray
1 pound (4
sticks) unsalted
butter 2 2/3 cups sugar
1/3 cup water 1/4 cup light corn syrup Fleur de sel, for sprinklin
1/3 cup water
1/4 cup light corn syrup Fleur de sel, for sprinkling
: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
1/3 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
1/3 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.
8 oz
1/3 less fat cream cheese, at room temperature 1 1/2 sticks butter, at room temperature 1/4 cup olive oil 1/4 cup granulated sugar, 1 teaspoon vanilla extract 2 cups whole wheat pastry flou
1/3 less fat cream cheese, at room temperature
1 1/2
sticks butter, at room temperature
1/4 cup olive oil
1/4 cup granulated sugar,
1 teaspoon vanilla extract 2 cups whole wheat pastry flour
1/2 cup (
1 stick) + 3 tablespoons unsalted
butter, divided
1/2 cup whole milk
1/2 cup full - fat sour cream
1/3 cup granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 3 1/4 cups all - purpose flour 1 teaspoon lemon zest (from 1 medium lemon) 1 teaspoon Kosher or sea salt 2 large eggs, room temperatur
1/3 cup granulated sugar
1 packet (2
1/4 teaspoons) active dry yeast 3
1/4 cups all - purpose flour
1 teaspoon lemon zest (from
1 medium lemon)
1 teaspoon Kosher or sea salt 2 large eggs, room temperature
Bakewell slice from Feast: Food to Celebrate Life Base:
1 1/2 cups +
1 tablespoon (220g) all purpose flour
1/3 cup (47g) icing sugar pinch of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F
1/3 cup (47g) icing sugar pinch of salt
1 cup (226g / 2
sticks) unsalted
butter, cold and chopped Frangipane filling: 2/3 cup (
150g /
1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F
1/3 sticks) unsalted
butter 4 eggs 3/4 cup (
150g) superfine sugar
1 1/2 cups (
150g) almond meal 2/3 cup (80g) flaked almonds
1 heaping cup jam Preheat the oven to
180 °C / 350 °F.
1/2 cup (
1 stick) plus
1 tablespoon unsalted
butter 2 large eggs
1 cup buttermilk
1 cup all - purpose flour
1 cup coarse ground cornmeal
1 teaspoon salt 3/4 teaspoon baking soda
1/3 cup granulated sugar 2 tablespoons chopped fresh rosemar
1/3 cup granulated sugar 2 tablespoons chopped fresh rosemary
*
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
1/3 cup dried, unsweetened coconut, plus extra for sprinkling
1 pound dried small white beans 8 fresh Anaheim chilies
1/4 cup (
1/2
stick) unsalted
butter 2 large onions, chopped
1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (whole milk or 1 % would work too) 4 cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon peppe
1/3 cup all purpose flour 4 cups low - salt chicken broth
1 1/2 cups half and half
1 1/2 cups 2 % milk (whole milk or
1 % would work too) 4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot sauce
1 tablespoon ground cumin 2 teaspoons salt
1/2 teaspoon pepper
2 cups all purpose flour
1/3 cup brown sugar 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 1 teaspoon kosher salt 1 stick (1/2 cup) cold salted butter, cut in thin slices 3/4 cup dried cranberrie
1/3 cup brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
1 stick (
1/2 cup) cold salted
butter, cut in thin slices 3/4 cup dried cranberries
2 cups white rice flour
1/3 cup raw white sesame seeds 1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gu
1/3 cup raw white sesame seeds
1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gu
1/3 cup raw black sesame seeds (white may be used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice)
1 stick (
1/2 cup) Earth Balance natural shortening
1/4 cup sesame
butter (tahini) 2/3 cup nondairy milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/4 teaspoon xanthan gum
Ingredients 2 cups Oreo crumbs
1/2
stick unsalted
butter, melted
16 ounces cream cheese, at room temperature 2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup +
1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or
1 tsp vanilla extract)
1/3 cup Nutella Method Preheat oven to 325 degrees F
1/3 cup Nutella Method Preheat oven to 325 degrees F.
2
1/4 cup all purpose flour
1/3 cup sugar 1 tablespoon baking powder Zest of one small orange (+ zest of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup heavy cream 1 teaspoon kosher sal
1/3 cup sugar
1 tablespoon baking powder Zest of one small orange (+ zest of one lemon, optional)
1 1/2
stick salted
butter, cold
1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than
1/2 - inch pieces
1/2 cup heavy cream
1 teaspoon kosher salt
Grated zest and juice of
1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey
1 stick (8 Tbsp) unsalted
butter, melted and cooled
1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional
1/3 cup apple sauce 2 cups all - purpose flour 2-
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional —
1/3 cup sliced almonds, for topping (optional
1/3 cup sliced almonds, for topping (optional)
1/3 cup golden raisins Zest and juice of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dustin
1/3 cup golden raisins Zest and juice of
1 orange 2 pounds ripe Fuyu persimmons
1 cup breadcrumbs
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice 4 ounces (
1 stick) unsalted
butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
1 disk Martha Stewart Test - Kitchen Pie crust
1/3 cup all - purpose flour, plus more for surface 1/2 cup sugar Pinch of salt 2 eggs, lightly beaten 3 tablespoons bourbon 1/2 cup sorghum bourbonbarrelfoods.com is Martha's recommended resource 1 cup pecans (4 ounces), toasted and coarsely chopped 4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup) 1 stick unsalted butte
1/3 cup all - purpose flour, plus more for surface
1/2 cup sugar Pinch of salt 2 eggs, lightly beaten 3 tablespoons bourbon
1/2 cup sorghum bourbonbarrelfoods.com is Martha's recommended resource
1 cup pecans (4 ounces), toasted and coarsely chopped 4 ounces semisweet chocolate (preferably 6
1 percent cacao), finely chopped (
1 cup)
1 stick unsalted
butter
Ingredients 8 tablespoons (
1 stick) unsalted
butter 1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
11 ounces milk chocolate, finely chopped 2/3 cup heavy cream
1/3 cup malted powder (recommended: Carnation Malted Milk
1/3 cup malted powder (recommended: Carnation Malted Milk)
2
sticks (8 ounces) salted
butter, at room temperature 4 ounces cream cheese, at room temperature
1/2 cup sour cream 5 tablespoon sugar
1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips)
1 cup pecans (about 4 ounces), coarsely chopped
1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, straine
1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried)
1 1/2 teaspoons cinnamon
1/2 cup plus 2 tablespoons apricot preserves, strained
1 1/2 cups all - purpose flour
1/3 cup cocoa powder (Dutch process), sifted after measuring 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 large eg
1/3 cup cocoa powder (Dutch process), sifted after measuring
1/2 teaspoon baking soda
1/2 teaspoon kosher salt 8 tablespoons (
1 stick) unsalted
butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
Frosting Ingredients *
1/2 cup (
1 stick)
butter, melted 2/3 cup cocoa powder 3 cups powdered sugar
1/3 cup milk 1 tsp vanilla extrac
1/3 cup milk
1 tsp vanilla extract
2 eggs
1/4 cup milk
1/4 cup half and half
1/2 tsp vanilla extract
1 vanilla bean 3 cups unbleached flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup sugar * 1 stick butter, cut into chunks 6 ounces fresh strawberries, hulled and finely choppe
1/3 cup sugar *
1 stick butter, cut into chunks 6 ounces fresh strawberries, hulled and finely chopped
1 stick (
1/2 cup or 4 ounces) unsalted
butter, cut into pieces 3 ounces unsweetened chocolate, chopped
1 cup sugar 2 large eggs
1/2 teaspoon pure vanilla extract 2/3 cup all - purpose flour 8 ounces cream cheese, well softened
1/3 cup sugar 1 large egg yolk 1/4 teaspoon pure vanilla extract Chocolate chips for sprinkling if desire
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract Chocolate chips for sprinkling if desired
Frosting: 2 8 - oz packages of cream cheese, room temperature
1 c (2
sticks) unsalted
butter, room temperature 4 c powdered sugar
1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda 3 c sugar
1 c (2
sticks) unsalted
butter, room temperature 7 large eggs 2 T vanilla extract
1 c sour cream 6 T plus
1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth
1/3 c seedless strawberry jam 2
1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and
butter in a large bowl until smooth.
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (
1 stick) unsalted
butter, cut into chunks 4 tablespoons dutch process cocoa powder
1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs
1 1/4 cups granulated sugar 2 teaspoons vanilla extract
1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees
1/3 cup creamy peanut
butter 1/2 teaspoon salt
1 cup all - purpose flour 4 regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
*
1/2 cup organic sugar for coating the cookies before baking, plus additional
1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate
1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) *
1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) *
1/2 teaspoon baking soda *
1/2 cup Lyle's golden syrup *
1 large egg white, preferably organic and free - range *
1 teaspoon pure vanilla extract *
12 tablespoons (
1 1/2
sticks) organic salted
butter, softened *
1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate
1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) *
1 bar / 3 ounces dark chocolate with mint, chopped into
1/2 inch pieces (I used Theo Peppermint
Stick Dark Chocolate)
Ingredients for the Topping:
1 cup Namaste Gluten Free Flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divide
1/3 cup brown sugar, packed
1/8 tsp (generous pinch) of salt 8 Tbsp (
1 stick) cold, Dairy Free Earth balance
butter, sliced / diced with two knives
1/2 cup quick - cooking oats
1 cup sliced almonds (or walnuts), divided
ingredients APPLE CIDER DONUTS 3 and 3/4 cups all - purpose flour (divided, plus more for dusting) 3 cups spiced apple cider
1/2 cup apple sauce
1/3 cup milk 1 tablespoon vanilla extract 1 tablespoon baking powder 1/2 teaspoon baking soda 1 and 1/2 teaspoons Kosher salt 1 tablespoon cinnamon (plus 1 teaspoon, divided) 1/2 teaspoon allspice 1/4 teaspoon freshly grated nutmeg 1 stick unsalted butter (softened) 1/2 cup light brown sugar (packed) 2 large eggs 1 cup granulated sugar canola oil (for frying
1/3 cup milk
1 tablespoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon baking soda
1 and
1/2 teaspoons Kosher salt
1 tablespoon cinnamon (plus
1 teaspoon, divided)
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
1 stick unsalted
butter (softened)
1/2 cup light brown sugar (packed) 2 large eggs
1 cup granulated sugar canola oil (for frying)
3 cups blood orange juice, strained
1 cup granulated sugar
1 cup packed light brown sugar
1 stick unsalted
butter, at room temperature
1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted almonds 2 teaspoons sea salt flake
1/3 cup heavy cream
1 teaspoon vanilla extract
1 cup toasted almonds 2 teaspoons sea salt flakes
ingredients FOR THE SAUCE: 4 cups tomato juice
1 cup hot sauce 2 tablespoons Worcestershire sauce
1 tablespoon Blue cheese (crumbled)
1 1/2
sticks unsalted
butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided)
1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced)
1 pound ground chicken
1 tablespoon Worcestershire
1/2 cup breadcrumbs
1/2 cup parsley leaves (finely chopped)
1 teaspoon dried oregano
1 egg (lightly beaten)
1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish
1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE:
1/4 cup Blue cheese (crumbled)
1/4 cup celery leaves (to garnish)
1 ounce (
1/4
stick) unsalted
butter, cool but not cold, cut into
1 / 2 - inch cubes 2 tablespoons canola oil Non-
stick cooking spray
1/3 cup baking sod
1/3 cup baking soda
1/2 cup (
1 stick) unsalted
butter, melted
1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch of Kosher or sea salt 1 cup old - fashioned oats 3/4 cup semisweet chocolate chips 1 cup M&M s cand
1/3 cup creamy - style peanut
butter (not natural - style)
1 cup light brown sugar, packed
1 large egg, room temperature 2 teaspoons pure vanilla extract
1 cup all - purpose flour pinch of Kosher or sea salt
1 cup old - fashioned oats 3/4 cup semisweet chocolate chips
1 cup M&M s candy