However, I still think
baking by cups yields great results.
Not exact matches
In a bowl beat the yolks with 1/2
cup of sugar
by 5 minutes, add the vanilla, flour and
baking powder.
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
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
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 pieces
When you are ready to start shaping the pretzels, first preheat the oven to 400 degrees F. Make a blanching solution
by bringing the 10
cups of water and the
baking soda to a boil in a large pot.
Step 9: While it's
baking make a streusel topping
by combining 1/4
cup brown sugar, 1/4
cup flour and 2 T. of butter when
baked 45 min.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (
by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated /
By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake /
By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon
baking soda Pinch of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar
by 1/4
cup)
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp salt Make sour milk
by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
Recipe Developed for Bluebird Grain Farms
by: Acacia Larson MPH, RD, CD 1
Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in
baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued
The recipe and photographs for «Gluten - Free Vegan No -
Bake Peanut Butter
Cup Pie»
by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.
And
by that I mean I only left out 1/4
cup all - purpose flour and
baked cupcakes instead of a 9 ″ round cake.
These Mini Chocolate Chip Reese's Peanut Butter
Cup Cookies are made simply
by putting some cookie dough in mini muffin tin
cups and
baking them until they are almost done.
She
baked by a handful of this and a certain favorite coffee
cup of that.
Prepare a 9 × 13 *
baking dish
by pouring 1
cup of marinara sauce into the bottom of the dish and spreading around.
For the double batch I modified it slightly
by using about 3/4
cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped
baking powder and soda
by 1 / 2tsp (helps when
baking with honey).
Spread about 1/2
cup of the tomato sauce in the bottom of a 9 -
by -13-inch
baking dish.
We use parchment large
baking cups made
by PaperChef.
To assemble: Cover the bottom a 9 -
by -13-inch
baking dish with 1
cup of tomato sauce.
• 1.5 scoop Labrada LeanPro 8 protein • 1
cup cornmeal • 1/2
cup corn flour (or oat flour, created
by blending oatmeal) • 1 tsp
baking soda • 2 tsp
baking powder • 1 egg • 1
cup Greek yogurt • 2 tbsp organic, raw honey • 1/2
cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
Ready 4 small (3/4
cup capacity) bowls or ramekins
by placing on a
baking sheet or in a
baking pan that fits in your fridge.
● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough
by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ●
Bake in preheated oven at 425F for 30 - 40 minutes.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons
baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start
by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
It was a quite nerve - wracking, since I had to do everything
by hand (mixing, kneading, shaping it round etc.) I pored over your bread
baking tips and this recipe, but somehow still managed to make a snafu (mistakenly thought it was 3
cups whole wheat instead of 1/2; only realized the error after adding the 2nd
cup of whole wheat to my rye... tried to frantically remove 1.5
cups of the wheat from the rye, which was clearly not going to happen.
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.
You can make it even greener
by blending the milk with several
cups of parsley - until is is liquidized - it will make the pie emerald green before
baking, and less green afterwards, but still lovely.
You can easily make a no -
bake crust
by combining about 2
cups graham cracker crumbs, 4 to 5 tablespoons melted butter, and about 2 - 3 tablespoons sugar, and pressing the mixture into a pie plate.
3/4
Cup Baking Cocoa (not hot chocolate mix, unsweetened baking cocoa, it's by the sugar and flour at the
Baking Cocoa (not hot chocolate mix, unsweetened
baking cocoa, it's by the sugar and flour at the
baking cocoa, it's
by the sugar and flour at the store)
Spoon about 1/2
cup warm sauce into a 9 -
by -13-inch
baking dish.
Quick chocolate fix for the win Do you happen to know how long you would have to
bake a microwave
cup - cake
by the way?
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking /
baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon
baking powder 3/4
cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start
by making the pastry: combine flour, confectioners» sugar, salt and
baking powder in the bowl of a food processor and pulse a few times.
: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 / 3
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 / 3
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 / 3
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.
When I
bake by weight, I weigh 1
cup of my flour to 135gr.
Silver poppy seed cake trifle from
Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
Baking for All Occasions, presentation inspired
by Nigella's lemon - raspberry plate trifle Cake: 2 1/4
cups (315g) cake flour 1 teaspoon
baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking powder 1/2 teaspoon
baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy cream, whipped 1
cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon
baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start
by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
I seem to
bake a lot when I am in Umbria six months each year, as I am always
baking for our farmhouse guests, or making something to serve folks along with a
cup of coffee when they stop
by our house.
1) 3/4
cup (about 110g) of blanched whole almonds (which can be either bought or made
by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3
cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 teaspoon of
baking powder 6) 1/4 teaspoon of salt 7) 1 3/4
cup of all - purpose flour 8) 2/3
cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)
In a 9 -
by -13-inch
baking dish, spread 1
cup of the warm salsa verde on the bottom in an even layer.
Transfer to the
baking sheet
by turning the
cup over and dislodging the mixture with a sharp tap.
Also, I would cut down the amount of sugar
by 1/4
cup the next time I
bake these because they came out super sweet.
Drop
by 1/3
cup portions onto an oiled nonstick
baking sheet (or better yet, a
baking sheet lined with
baking parchment) and flatten gently.
Recipe Courtesy of David Dredge Jr / Slightly Adapted
by Winner Dinners Makes about 48 cookies 1-1/2
cups white sugar 2
cups brown sugar, packed 1 pound butter, softened 3 eggs 2 tablespoons vanilla 5
cups flour 1-1/2 teaspoons
baking soda 1/2 teaspoon salt 3
cups chocolate chips 2
cups nuts (optional)
Meanwhile, mix regular sugar, 1/4
cup flour juice and zest of lemon or lime,
baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed
by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.
Heat oven to 400 degrees F. Grease six ramekin
cups (6 ounce)
by spraying with
baking spray and dust with unsweetened cocoa powder.
Place the artichoke halves sliced - side up in a 9 -
by -13-inch
baking dish, and then fill the
cups with some of the bread crumb mix.
Pour 1/2
cup of the marinara sauce into the bottom of a shallow 8 - inch
by 8 - inch
baking dish.
I used Wild Friends Vanilla Espresso Almond Butter, and improvised the choc chips missing from my pantry
by chopping up 3 Guittard Semi-Sweet
baking bars and topped off the 1
cup needed with Cacao Nibs.
Spread 1/2
cup of sauce in a 9 -
by -13-inch casserole or
baking dish.
(Pour the remaining 1/2
cup panna cotta mixture into a small bowl and enjoy it
by itself later) Put the
baking dish into the refrigerator and chill for 2 hour until mostly set.
FODMAP FRIENDLY WAFFLES: — 2
cups rice milk — 2
cups gluten free flour — 1 tsp
baking powder — 1 egg — dash of stevia Mix all ingredients together
by hand or in blender, adding water if mixture is too think.