Not exact matches
1) Put flour, salt,
sugar and melted butter in a mixing bowl 2) Pour in warm water
bit by
bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased
baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time,
bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden
brown)
I used pecans,
brown sugar splenda (had to sorry) cinnamon a
bit of nutmeg and some apple grated... a
bit of butter to hold it all together... rolled it...
baked it... not one survived.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4 cup granulated
sugar 3/4 cup packed
brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp
baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie
bits on hand) Directions: 1.
I love sprinkling it onto challah bread before
baking... And an interesting mix idea is to add a
bit of brown sugar.
A buttery dough with just a
bit of sugar gets pressed into the bottom
of a 9 - inch square pan, then
baked until the edges
brown and pull away from the pan, about 15 minutes.
I will have to try the cornflake version
of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with butter fried spaetzli (to golden
brown) topped with a butter - rosemary (dried)- (very) dark chocolate sauce,
baked with a
bit of sprinkled
sugar on top till the
sugar crystalizes.
I tweaked a
bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm
sugar & 1/2 cup
brown sugar 1/4 cup vanilla almond milk + a dash
of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2 teaspoon ground Maca root
Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1) Mix flour, butter and icing
sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix
sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a
bit of sugar 11)
Bake for about 40 - 45 minutes, or until the crust is golden
brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
If you don't have Sticky Bun
Sugar, replace it with
brown sugar; the filling may seep out
of the loaf a
bit as it
bakes.
If you decide to sprinkle a little
bit of brown sugar on top before
baking it will give the muffin a light, sugary crust.
Poke a few holes in the top
of each, rub a tiny
bit of vegan butter on top
of each, sprinkle with raw
sugar and
bake for 20 - 25 minutes, or until golden
brown.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons
of baking soda Scant 1/4 cup
of brown sugar 1/4 cup
of maple syrup (I used a
bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon
of salt 1 teaspoon
of vanilla extract 1/4 cup
of melted coconut oil (I used Nutiva) 1 cup
of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark vegan chocolate chips
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon
baking powder * 1⁄2 teaspoon
baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark
brown sugar * 1⁄2 cup sucanat or white
sugar (I used fair - trade, organic
sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a
bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated (white)
sugar 1 1/4 cup
brown sugar, packed 2 large eggs 2 tsp pure vanilla extract 2 1/2 cups all - purpose flour 9 graham crackers finely crushed in a food processor (1 sleeve / package
of graham crackers; about 1 rounded cup full) 1 1/2 tsp
baking soda 1 tsp salt 1 (12 oz) bag semi-sweet miniature chocolate chips 1 cup miniature Jet Puffed Mallow
Bits 1 Hershey's Milk Chocolate Bar, cut into small pieces