Not exact matches
INGREDIENTS 16 ounces
unsalted or dry roasted peanuts 16 ounces salted cocktail peanuts 1 (12 ounce bag) semisweet chocolate chips 1 (12 ounce bag) milk chocolate chips 2 (10 ounce bags) peanut
butter chips 2 (16 ounce packages) white
almond bark or vanilla candy
melts
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp
unsalted butter,
melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered
almonds
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil,
melted 1/3 cup Anthony's Coconut Sugar 1/4 cup
almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk 1 cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup
unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g)
almond meal (finely ground
almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g
unsalted butter,
melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g)
unsalted butter,
melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
3/4 cup sugar 1/4 cup gluten - free flour blend 6 cups fresh peaches, peeled, pitted and sliced 1/4 - inch thick 1 teaspoon
almond extract 2 tablespoons
unsalted butter or dairy - free alternative,
melted 2 pie crusts, one partially baked
3/4 cup brown sugar 1/2 cup all - purpose flour 1/4 cup sliced
almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 6 tablespoons
unsalted butter,
melted and slightly cooled
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 temperature
For the crumble topping 1/2 cup (1 stick)
unsalted butter,
melted and slightly cooled 1 cup all - purpose flour 1 cup sugar 1/4 cup sliced
almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon Vanilla ice cream, for serving
Ingredients for Backlava Recipe: 1 pkg phyllo dough; thawed according to package instructions 2 sticks
melted unsalted Butter 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts,
almond, pistachio and pecans finely chopped
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick)
unsalted butter,
melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans,
almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of
almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml
unsalted butter,
melted & cooled
For the
almond crumble: 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4 cup
unsalted whole
almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons
unsalted butter,
melted and cooled
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)
For cake 2 cups all - purpose flour plus more for pan 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup
almonds, chopped 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1 stick (4 ounces)
unsalted butter,
melted, plus softened
butter for pan 1 - 15 ounce can pumpkin puree 1 teaspoon vanilla extract 1/2 teaspoon
almond extract 3 large eggs
Ingredients: • 1/4 cup all - purpose flour • 1 cup sugar • 4 tablespoons
unsalted butter,
melted • 1/2 cup fresh lemon juice • 1 tablespoon grated lemon zest • 1/2 teaspoon
almond extract • 3 large eggs, separated • 1 1/2 cups buttermilk • Blackberry Sauce or Blueberry Sauce (optional)
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your
almond butter is salted) 1 cup (8 ounces / 225 grams) smooth,
unsalted almond butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams)
melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons
almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons
unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks)
unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate,
melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons
almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons
unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks)
unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate,
melted and cooled Preheat oven to 350 degrees.
ingredients FOR THE CAKE: 1 tablespoons
unsalted butter (
melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced
almonds 1/2 teaspoon crunchy sea salt
Almond flour (2 1/2 cups)-- or make your own by grinding soaked and dehydrated
almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract
almonds Sea salt (1/4 tsp)
Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract
Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS)
Butter or ghee,
unsalted, organic, from grass - fed cows if possible, or coconut oil,
melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract (1 TBS)
Non-stick cooking spray 1/3 cup unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon vegetable oil 1/2 cup (1 stick)
unsalted butter,
melted 1 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 8 ounces mascarpone cheese at room temperature 1 cup all - purpose flour 1/4 cup
almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt
I have also started with a base of some kind of nut
butter (cashew,
almond), then added equal (to the nut
butter) amounts of
butter (Kerry Gold
Unsalted) and coconut oil — all in food processor — puree until all mixed, start with the most solid one first, and
melt the coconut oil — then add the cocoa powder and some vanilla extract, see if you like the sweetness — can we say delicious!
1 cup sliced
almonds 1/2 cup shredded coconut 2 cups + 1 tbsp all - purpose flour 1 cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/4 cup
unsalted butter, cold and cubed 1/2 cup mini chocolate chips 3 large eggs 1 tbsp canola or vegetable oil (or
melted coconut oil) 1 tsp vanilla extract egg wash: 1 large egg beaten with 1 tbsp milk 8 ounces semi-sweet chocolate, coarsely chopped
For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g
unsalted butter,
melted & cooled 85 ml runny honey 180g ground
almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked
almonds
6 large eggs (preferably pastured) 1/3 cup coconut milk (or whole dairy milk) 1/4 -1 / 3 cup honey or organic grade B maple syrup 1 teaspoon vanilla extract 8 Tbsp (equal to half cup)
unsalted butter,
melted (you can substitute with coconut oil) 3/4 cup coconut flour 1/2 cup
almond flour 2 teaspoons grain free baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup ripe bananas, mashed (about 3 large bananas)