Not exact matches
I use the candy
cup molds to make chocolate
cups like this, I got a few
sizes at michaels (I should try to find where I put them in my
baking cabinet, it's a mess!)
If you prefer smaller muffins, just use a standard
size 12 -
cup muffin pan and
bake the muffins for 15 - 18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.
4 medium
sized granny smith apples 2 tbsp brown sugar 1 tsp vanilla extract 1 tsp cinnamon 9 tbsp (125g) room temperature butter 1/2
cup and 2 tbsp (150 ml) sugar 3/4
cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp
baking powder
I made it again today into 24 mini muffins (
baked for 7 mins) and 10 regular -
sized muffins (
baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
For best results, use a 1 -
cup oven safe ramekin or
baking dish of similar
size.
Using a standard -
sized ice cream scoop, measuring about 1/3 of a
cup, scoop six mounds of dough onto the
baking sheet, making sure to leave room for them to spread out.
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed Bananas (2 Medium
Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons
Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Baking Powder (where to find
baking powder) 1/2 teaspoon Bicarb Pinch o
baking powder) 1/2 teaspoon Bicarb Pinch of Salt
On to sheets lined with parchment paper, spoon about 1/2
cup sized amounts and
bake for about 15 minutes or so or until they start to brown and are cooked through.
In a medium -
size bowl, whisk together the flour,
baking powder, salt, and 1/4
cup of the sprinkles.
Line standard -
sized muffin pan (
cups have 1 / 2 -
cup capacity) with
baking -
cup liners.
3
cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp
baking soda 1/4
cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US
size eggs, room temp eggs Note: For best results use a high quality very fine ground almond flour like THESE brands.
Coat Texas -
size, 6 -
cup muffin tin with cooking spray or line with paper
baking cups.
I also make MINI mini pumpkins (bite
sized) and fill the
cups 3/4 full and
bake for 21 minutes.
Place the pan in the oven and
bake for 35 to 55 minutes, depending on the
size of your custard
cups, until the custard just barely jiggles in the center when moved.
I used standard
size silicone
baking cups and got 11 nice, full cupcakes.
Let's start
baking... Cookie Butter Glazed Pumpkin Cake Yields: about 4 1/2
cups of batter — 34 + standard cupcake
size Ingredients: 1
cup vegetable oil 4 eggs, room temp.
Let's start
baking... but not really Ultimate cake Batter Popcorn Balls Yields: 10 - 4 ″ popcorn balls Ingredients: 1/4
cup unsalted butter 6
cups popped popcorn 1/3
cup favorite dry cake mix 1 tsp pure vanilla extract 1 - 10 oz bag of regular
size marshmallows 2
cups chocolate candies (M&M s, we did a 4th of July theme) Directions: 1.
Let's start
baking... Smores Cheesecake Eggrolls Yields: 10 full
size eggrolls Ingredients: 1
cup softened cream cheese 1/3
cup granulated sugar 2 1/2
cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag of regular
size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate for drizzling water to seal the eggroll vegetable oil for frying Directions: 1.
Let's start
baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard
size cupcakes Ingredients: For the cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp
baking soda 1 tsp
baking powder 1 tsp salt 1
cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
ingredients: 60 grams (2 ounces, 1/4
cup) butter 50 grams (1/4
cup) packed brown sugar 50 grams (1/4
cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2
cup plus 2 tablespoons) flour 1/2 teaspoon
baking powder 1/8 teaspoon
baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium
sized carrots, shredded (about 1
cup)
Let's start
baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2
cups of So Delicious Vanilla Coconut Milk 3/4
cup of granulated sugar 1/3
cup of cocoa powder 1 egg 1/3
cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2
cups of graham cracker crumbs 30 - 36 standard
size marshmallows Directions: 1.
Place paper
baking cup in each of 24 regular -
size muffin
cups.
Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard
size muffins Ingredients: 1/2
cup unsalted butter, softened 3/4
cup sugar 1/3
cup cocoa powder 1/4
cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4
cups buttermilk 1
cup all purpose flour 2 tsp
baking powder 1/2 tsp salt 1
cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard
size cupcakes For The Cake Ingredients: 1
cup packed brown sugar 1/2
cup vegetable oil 1/2
cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3
cup Biscoff * cookie spread 1 1/4
cups buttermilk 1 1/2
cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp
baking powder 1/2 tsp
baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.
Let's start
baking... No -
Bake Pumpkin Cheesecake Yields: A bunch... depends on the
size and portions of each layer you want but you will have plenty for at least 12 good
sized dessert
cups or jars.
2
cups (284 g) all - purpose flour 1/2 teaspoon
baking soda 3/4 teaspoon salt 1
cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2
cups (297 g) granulated sugar 1/4
cup (50 g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped into bite -
size pieces averaging 1/2 inch
Place a tablespoon
sized scoop of the mixture in the bottom of each
baking cup.
Place white paper
baking cup in each of 24 regular -
size muffin
cups.
Standard muffin pans come in 6 - or 12 -
cup size; if
baking 6 items in a 12 -
cup pan, leave empty space in between.
As well you might want to chop up 8 full
size reese
cups the extra bit to put on top of the cookies dough before you
bake them gives it a nice touch and makes it even more delicious.
All you need to do is grease a regular
sized muffin tin, divide the crust between 12 muffin
cups, and
bake for 10 - 12 minutes.
1/2
cup butter, softened 3/4
cup sugar 1 egg 1 teaspoon vanilla 1 teaspoon coconut extract 1 1/2
cups flour 1/4 teaspoon salt 1 teaspoon
baking powder 1/2 teaspoon
baking soda 3/4
cup shredded coconut, divided 1/2
cup mini chocolate chips 2 tablespoons sliced almonds 6 snack
size Almond Joy candy bars, chopped
Line a muffin pan with medium -
sized paper
baking cups, you'll need nine of them.
Then I added another
cup of coconut milk blended with 3 bananas, cocoa powder, chis, flax answer
baked for 25 mins and got something that more resembled a cookie and it didn't make 12 to 15 cookies it made 3 doz full
size cooki (ettes).
Serving
Size: 1 recipe Calories per serving: 145 Fat per serving: 5 grams Coconut Flour Pancakes (Gluten Free / Grain Free / Low Carb / Low Calorie / High Protein) Ingredients * 2 egg whites * 1/4
cup coconut flour * 1/2
cup almond milk * 1 teaspoon vanilla * 1/2 teaspoon
baking powder * 1/8 teaspoon salt * 1/8 teaspoon cinnamon * stevia (I use 1 - 2 packets.)
To do this I place the cooled
baked oatmeal
cups into a quart
size plastic bag and lay flat in the freezer.
I also put a full
sized oreo in the bottom of the
cup cake before pouring on the batter... Was a big hit with the kids...
baked right in and then mini oreos on the top.
Olive oil or Coconut oil cooking spray 3/4
cup gluten - free
baking flour 1
cup water 1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite -
size pieces 2 tablespoons butter 1/2
cup Ghost Scream ® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a
baking sheet with
For pearl sugar pretzel waffles: Once the dough has sat at room temperature for an hour, prepare a
baking soda bath by bringing 6
cups of water to a boil, in a medium -
sized pot.
I made «regular»
sized muffins (large
size cups) using this recipe this morning (
baked for 20 min for more on the moist side), and they were ridiculously delicious!
Place paper
baking cups in 12 regular
size (2 1/2 - inch) muffin
cups.
Using a standard -
size ice cream scoop, fill each
baking cup so that it is two - thirds full, and
bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
1) 2 1/2
cups of almond flour / almond meal 2) 2 teaspoons of
baking powder 3) 1/2 teaspoon of ground cinnamon 4) 1/4 teaspoon of salt 5) 1
cup of mashed bananas (around 2 medium -
sized bananas) 6) 4 large eggs 7) 1/4
cup of honey 8) 1/4
cup of butter or coconut oil (melted) 9) 2 teaspoons of pure vanilla extract 10) 1/2
cup chopped walnuts 11) 1/2
cup of chopped dark chocolate bits
Ingredients 1/2
cup dark brown sugar, lightly packed 1/4
cup sugar 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1
cup all - purpose flour 1
cup white whole - wheat flour 2 teaspoons
baking powder 1/2 teaspoon
baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2
cup buttermilk 3 medium
sizes Bosc pears, cut into 1/2 ′ cubes
When you are ready to
bake the pies, preheat the oven to 400 °F and butter ten regular -
sized (2 3/4 - 3 inch diameter) muffin
cups.
Since we're just a household of two, I make half a recipe: a 4 -
cup measuring
cup works perfectly for the mixing bowl, and a 10 × 15 cookie sheet is the perfect
size to
bake it in.
Ingredients 2 - 3 Idaho
baking potatoes (depending on their
size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or chicken broth small handful fresh basil 1/2
cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon
baking soda 1/2 teaspoon of
baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce (I used peach apple) 1/2
cup of light brown sugar 1 teaspoon vanilla extract 1
cups of shredded carrots (I used organic) 1 small / medium
sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
(
Baking times may vary while changing the
sizes) Since most standard muffin tins have 6 or 12 muffin
cups, if you plan on making the larger muffins and you only have a 6
cup muffin pan, I recommend adding 1 to 2 tablespoons of water to the empty
cups.
Scoop the batter into the cupcake pan using a standard -
size ice - cream scoop until the
cups are two - thirds full, and
bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.