i also ended up using the full amount of sugar because i spaced out while prepping and used the full amount of salt as well
as salted butter.
Not exact matches
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size
as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of
salt (or use
salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
You can then pan fry them in a little oil and
butter mix topping with parmesan cheese and garlic
salt as soon
as they come out.
If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such
as almond
butter, maple syrup, raw honey, coconut oil, vanilla, and sea
salt — and that's it!
Directions: Heavily
salt a large pot of water and bring to a boil Add macaroni and cook
as directed on package Melt
butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
In the end, itself was a bit bland, so I melted some
butter, put in
salt pepper and garlic powder, brushed it on the biscuits and rebaked for 5 more minutes.Any ideas
as to where I could change the base dough to a bit more flavorful?They turned out very good
as sides with spaghetti though.
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.
And just
as he doesn't make a walnut
butter because he hasn't found a variety he loves, or only uses Sicilian sea
salt because the domestic offerings aren't of the quality he's looking for, it's Overbay's concept of the right «fit» that drives what goes out under the Big Spoon label.
The
butter and the sea
salt kinds were just
as tasty.
ingredients: for the crust: 450 grams (1 pound)
butter, cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup) sugar 2 teaspoons kosher
salt ice water,
as needed (at least 120 mL — 1/2 cup)
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce
Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut
butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea
salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips
as well
And yes, it's
as simple
as it sounds: big sea
salt flakes, honey of your choice and unsalted
butter.
Making nut
butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut
butter ever with just the nut (and optionally coconut sugar and sea
salt)
as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.
I added a pinch of
salt to the batter (I always do this to adjust for the lack of
salt in the peanut
butter), and whipped it until it was well blended — it never got to be batter - like
as the Skippy batch.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table
salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds
as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
You can leave this
as is, unsweetened & unsalted, or you can at this point choose to sweeten and / or
salt the pistachio
butter.
This is important because the
salted ones are always far too salty and will result in a very unpleasant
butter, and the pre roasted ones are usually too hard and don't break down
as well.
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and
butter (around 6 tablespoons), and then
as much caramel
as I thought tasted good (maybe 1/2 cup), a sprinkle of
salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.
I add just a touch of tumeric for coloring and a little
salt for flavor and put it on the table
as a
butter / margarine substitute to go on GF pancakes, biscuits, etc., and even popcorn.
Add 8 tablespoons melted
butter, 1 egg, a bit of kosher
salt and
as much pure vanilla extract and ground cinnamon
as you like.
I make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome
as caramel; I also think it tastes more like evaporated milk than caramel... I used
salted butter and even added a tad of sea
salt at the end to get a more sea
salt taste (which didn't come)... do you think using 2 sticks of
butter would work?
1 Tbsp
butter 1 sm onion, chopped 1 med potato (such
as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp
salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)
for the chocolate Italian meringue buttercream: 3 egg whites pinch
salt, to taste 150 grams (3/4 cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2 cups, 24 tablespoons, 3 sticks)
butter 170 grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4 cup) cocoa powder,
as needed
These amazing
Salted Chocolate Covered Peanut
Butter Oatmeal Bites are a super satisfying snack that doubles
as a dessert packed with whole grain goodness and plenty of chocolate!
1 1/2 cups all - purpose flour 1/2 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon
salt (optional) 1/2 cup mashed banana (about 1 medium) 1/2 cup
butter, melted 1/4 cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such
as Hershey's Special Dark *, separated, broken into squares
Using regular
salted butter and omitting the sea
salt would not give you
as much saltiness, so that's totally up to you and your personal preferences.
The first steps in making this version are pretty much the same
as when making regular coconut
butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of
salt.
ingredients: for the crust: 140 grams (10 tablespoons)
butter, diced and very cold 210 grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher
salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or
as needed
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted
Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher
salt Pinch of cayenne pepper
Frittata: 1 tablespoon of Cabot Unsalted
Butter 1 tablespoon olive oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher
salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp
butter 4 sprigs fresh thyme 2 cups fruity red wine, such
as Gamay or Barbera Coarse
salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or
as needed 4 tablespoons (50 grams) of softened lard or
butter Pinch of
salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
And drizzle
salted butter caramel
as desired.
Ingredients: 4 tablespoons (1/2 stick)
butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such
as bow - ties / 1 pound fresh chanterelles, roughly chopped /
Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
Just like you should quickly blend together some hazelnut
butter with sea
salt, otherwise known
as «homemade Nutella that will impress your friends.»
2 pounds fresh, ripe tomatoes, prepared
as described below * OR 2 cups canned imported Italian plum tomatoes, cut up with their juices (I used canned, certified San Marzano tomatoes) 5 Tablespoons
butter 1 medium onion, peeled and cut in half
Salt 1 to 1 1/2 pounds pasta Freshly grated parmigiano - reggiano cheese for the table
The simple recipe consisted of only flour,
salt, cayenne pepper,
butter and Frank's Red hot sauce, and they were,
as promised, the best wings EVER.
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.
The spiced cookies with
salted caramel
butter - cream from Swah were
as decadent and sugar - high inducing
as they look and sound, and the Thanksgiving inspired turkeys from Gucci and Gyoza had to be the most fun creation of the day.
6 tablespoons
butter, cold (buy grass - fed
butter here) 1 cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea
salt (buy unrefined sea
salt here) 1/2 cup shredded coconut (buy unsweetened shredded coconut here) water,
as needed egg white for brushing
Heidi, This looks gorgeous - do you use
salted butter as well
as salt in the crust?
Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon
salt 1 cup (2 sticks) unsalted
butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such
as Lindt or Perugina)
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted
butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp
salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli
as well) 1/2 cup all purpose flour 1.
Corn on the cob is already fabulous when it's
as simple
as boiled, no
salt, no vegan
butter, nothing, just sweet delicious corn.
for the frosting: 225 grams (1 cup, 2 sticks)
butter 3/4 teaspoon
salt 460 grams (4 cups) powdered sugar 45 - 90 grams (3 - 6 tablespoons) cream,
as needed 1 drop pink food coloring
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more
as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon
salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted
butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk
-- 75 g almond — 75 g hazelnut — 150 g chocolate (70 % cocoa content)-- 125 g soft
butter — 50 g cane sugar — 3 organic eggs, separating the white parts from the yolks — pinch of
salt — 1 vanilla bean, split and seeded (this wasn't in the recipe I added
as an extra)
for the raspberry buttercream: 225 grams (1 cup) unsalted
butter, softened 1/2 teaspoon kosher
salt 600 gram (5 cups) confectioner's sugar,
as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk,
as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond
butter (peanut
butter will work
as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea
salt