Not exact matches
(180 g)(3/4 cup)
sugar 7.5 oz (220 g)(1 cup) unsalted
butter 1/4 cup sifted flour 1/4 cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other
hot chile pepper jam) Confectioner's
sugar for decoration
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white
hot chocolate mix (I used Ghiradelli) 1 cup
butter at room temperature 1 8 oz block cream cheese 2 cups
sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery
sugar to dust over top of cake
I altered it a bit by doubling the recipe to make a bigger cake and changed the frosting into a glaze (
butter, powdered
sugar, strawberry jam and
hot water).
you cook the
sugar, molasses and spices on the stove first and then mix it together with
butter and flour with the mixer once the bubbly
hot ginger goo has cooled a little.
However, it has the maple flavor that I need to add to certain winter cocktails (
hot buttered rum, replacing some of the dark brown
sugar with this) and to tea.
Black Tea and Currant
Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted
butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster
sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black tea
Beat
hot brown
butter, confectioners»
sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium - high speed until
sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary.
Add the brown
sugar, peanut
butter, vinegar, soy sauce,
hot sauce, vegetable oil, and 1 tablespoon of sesame oil.
PB layer 6 TBL creamy peanut
butter, i use the wegman's organic brand 4 TBL coconut oil, liquid but not
hot 3 TBL powdered
sugar
-12 tart shells -1 cup
hot tap water -1 / 2 cup raisins -1 / 4 cup
butter, melted -1 / 4 cup packed brown
sugar -1 / 4 teaspoon salt -1 / 2 cup golden corn syrup -1 egg -1 / 2 teaspoon vanilla
While donuts are
hot, dip the top of each into melted
butter, then into the cinnamon
sugar mixture.
NOTE: when you add the milk, the
hot butter and
sugar will hardened, this is normal, as it will dissolve during the boiling process.
In a small mixing bowl place the melted
butter,
sugar, pumpkin, vanilla, spices and
hot water and mix well.
We made super soft and chewy Greek yogurt thumbprint cookies coated in sprinkles, cinnamon -
sugar or just left plain, and then topped with strawberry jam, cinnamon - raisin peanut
butter, and
hot chocolate frosting with marshmallow bits.
3 cups
hot mashed turnip 3 Tbsp
butter 2 eggs, beaten 3 Tbsp flour 1 Tbsp brown
sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried bread crumbs and
butter for the top
butter, coconut, dill, fish, garlic, honey, kale, paprika, salmon, salt, spaghetti, olive oil, fillets, oil, finely, sauce, pepper, chili powder,
sugar, palm
sugar, olive, squash, fillet, baking, peel, seasoning, seeds, spaghetti squash, ingredients, clove, chili,
hot sauce
Once the
butter -
sugar paste has cooled (warm is fine, you just don't want piping
hot), whisk in the eggs and vanilla.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts,
Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper as well.
apple, black pepper,
butter, butternut squash, cider, cream, corn, maple syrup, pistachios, potato, rosemary, salt, sprigs, oil, water, sprinkle, sauce, pepper, vinegar,
sugar, vegetable oil, mustard, pork, chops, squash, grain, pork loin, pulse, syrup, glaze, ingredients, butternut, tenderloin, pork chops,
hot sauce, apple cider vinegar, cider vinegar, apple cider
Let's start baking... Brown
Sugar Oatmeal Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan For the cake Ingredients: 1 1/2 cups
hot water 1 cup instant oatmeal 1 cup brown
sugar 1 cup granulated
sugar 1/2 cup unsalted
butter, softened 2 eggs 1 box french vanilla instant pudding 1 tsp pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions: 1.
1/2 cup unsweetened cocoa powder 2/3 cup
hot water 8 tablespoons
butter, room temperature 1 cup granulated
sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lavender, crushed (use a mortar and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
I'm still trying to bake as much as I can this month, still trying to infuse my home with the Scandinavian aromas of
hot butter,
sugar, and spice.
As the
butter and
sugar melt in the
hot oven, they'll hold the works together.
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted
butter 1 cup granulated
sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted
butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown
sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup
hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
In a large bowl or the bowl for your stand mixer, place the yeast, brown
sugar,
hot water and melted
butter.
If you've heated the
sugar and
butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the
hot ingredients right in their microwave - safe bowl.
• 1 cup cornmeal (we used Bob's Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups
sugar • 2 tablespoons baking powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3 cup liquid coconut oil • 2/3 cup unsalted
butter, melted • 2 1/2 cups whole milk (we used goats milk) • 2 tablespoons Yellowbird Habanero
Hot Sauce • 2 tablespoons honey • 4 eggs, beaten
4 tsp active dry yeast 1 tsp white
sugar 1 1/4 cups warm water (110 degrees F / 45 degrees C) 5 cups all - purpose flour 1/4 cup white
sugar 1/4 cup brown
sugar 1 1/2 tsp salt 2 Tbsp
butter, melted 1/2 cup baking soda 4 cups
hot water 2 egg whites 2 Tbsp
butter, melted that has been cooled Kosher salt, for topping Parchment paper and cooking spray
Once muffins are cooked and slightly cooled (they should be warm to the touch, but not
hot), dip each muffin in
butter, and then coat in cinnamon
sugar mixture.
2 1/2 cups
hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan
butter like Earth Balance 1 1/2 cups
sugar (evaporated cane juice)-- use 1/2 cup less
sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
Combine the chocolate,
butter,
sugar, cream, and
hot water in the top portion of a double boiler.
Ingredients: 3/4 cup vegan
butter 1 cup
sugar 1/2 cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup
hot coffee (you may substitute plain
hot water if you don't like coffee) 1 cup
hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I love slathering the
hot, golden brown toast with
butter, sprinkling on the cinnamon
sugar, and then placing it under the oven's broiler, impatiently waiting for the
sugar to melt and bubble.
Note: Be sure your melted
butter is not too
hot before you add in the
sugar and eggs.
Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted
butter 1 cup
hot coffee 1 cup brown
sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate,
butter, & coffee together add brown
sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.
8 cups popped organic popcorn, warm 3 tablespoons
butter 2 teaspoons curry powder or
hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon
sugar 1/2 cup toasted coconut, golden raisins and / or sliced almonds, optional
Ingredients Cake 1/2 cup white
sugar 1/2 cup
butter 1 egg 1 cup molasses 2 1/2 cups all - purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup
hot water Caramel Sauce 1 cup packed brown
sugar 1 tablespoon cornstarch 1 cup cold water 1/4 cup
butter, cubed 1 teaspoon vanilla extract heavy whipped cream for topping (optional)
Vanilla Glaze: 2 cups powdered
sugar 1/3 cup
butter, softened 3 to 4 tablespoons
hot water 1 teaspoon vanilla extract
Ingredients
Butter, for greasing the pans 1 3/4 cups all - purpose flour, plus more for pans 2 cups
sugar 3/4 cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed
hot coffee
Cake Ingredients
Butter, for greasing the pans 1 3/4 cups all - purpose flour, plus more for pans 2 cups
sugar 3/4 cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1 cup freshly brewed
hot coffee
Immediately add
hot butter to
sugar mixture and stir with a wooden spoon or rubber spatula until smooth.
Stir the vanilla extract and powdered
sugar into the
hot peanut
butter mixture until smooth and lump - free.
1 tsp organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp coconut
butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no
sugar version) 2 cups
hot water
Chocolate Drizzle 1 (1 - ounce) square baking chocolate 1 tablespoon
butter 3/4 cup powdered
sugar 1/2 teaspoon vanilla extract 4 tablespoons
hot water
ingredients
HOT MILK CAKE: 4 large eggs (room temperature) 1 and 3/4 cups granulated
sugar 6 tablespoons unsalted
butter (plus more for greasing) 1 cup milk 2 teaspoons vanilla extract 2 cups all - purpose flour (plus more for dusting) 2 teaspoons baking powder 1 and 1/2 teaspoons Kosher salt 1 and 1/2 cups buttermilk 2 teaspoons vanilla extract
SNACKS: 88 healthy snacks under 100kcal 100 % real fruit roll ups almond
butter protein bars almond clif bars almond joy cookies almond joy energy bites almond joys apple cupcakes apple pie larabars apples peanut
butter slices banana bites banana bread larabar bites banana chocolate chip donuts bbq roasted chickpeas berry oat cups candied pecans caramel chews caramel popcorn cauliflower popcorn chocolate bar chocolate chip balls chocolate chip cookie dough larabars chocolate chip cookies chocolate larabars cinnamon fruit kebobs cinnamon raisin peanut
butter oat bran muffins clean eating peanut
butter cups clean eating samoas coconut chocolate chip cookies coconut chocolate date cups coconut cream larabars coconut date bars coconut strawberry muffins cranberry coconut donuts cranberry filled ginger bread muffins cranberry pistachio energy bites cranberry thumbprint cookies crunchy granola bars dark chocolate covered coconut almond granola bars eggplant chips frozen banana bites frozen fruit pops frozen yogurt blackberries frozen yogurt strawberriesfruity fun skewers ginger bread granola bars gluten free coconut cookies gluten free snickerdoodles grain free blondies grain free energy bites healthy chocolate chip cookies healthy coconut banana bread healthy ginger bread cookies healthy oatmeal cookies healthy peanut
butter cookies healthy peanut
butter oatmeal cookies healthy
sugar cookies high protein energy bites homemade cliff bars kettle corn key lime larabars kind bars maple cinnamon roasted chickpeas meringue cookies mexican
hot chocolate snickerdoodles no bake healthy protein bars no bake nutella protein cookies nutella thumbprint cookies oatmeal, raisin, peanut
butter balls peanut
butter banana muffins peanut
butter chocolate chip donuts peanut
butter chocolate chip larabars peanut
butter cookie dough bites peanut
butter cookies peanut
butter cups peanut
butter granola bars pizza roll ups pumpkin seed power bars raw vegan peanut
butter cups roasted chick peas skinny coconut cupcakes strawberry and mango fruit roll up tropical popsicles vanilla bean cherry chocolate granola bars vegan and gluten free quinoa and cranberry energy bars
1 1/3 cup all - purpose flour 1 tablespoon granulated
sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons
butter, melted and cooled to lukewarm, plus more for cooking 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more for garnish Whipped cream for serving Vanilla ice cream for serving
Hot Fudge for serving
1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3 tablespoons unsalted
butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown
sugar 1 tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style
hot sauce
Filed Under: 10 ingredients or less, 30 minutes or less, autumn, dairy free, gluten free, recipes, etc., refined
sugar free, vegan, winter Tagged With: almond
butter, cocoa, coconut, coconut cream, dates, hawaij,
hot chocolate, pumpkin, pumpkin spice
Add some vegan
butter and
sugar and heat and you get a
hot nutty sauce.