Not exact matches
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil,
butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds
mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
In a pinch, you can make spicy peanut
butter by adding 1/2 teaspoon cayenne powder (or more to taste) to 3/4
cup of peanut
butter and
mixing it well.
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats
mixed into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
Also, add some cinnamon to the
mix and lastly, strain it through a sieve in to the
cup to catch any almond
butter pulp than didn't melt in to the milk and leave yourself a perfectly smooth hot chocolate.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50
mix is wonderful) 1/2 cube of unsalted
butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4
cup of apple juice 1
cup brown sugar
For the Raspberry Buttercream: Using a stand or hand
mixer, beat softened
butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a
cup at time, until completely incorporated.
Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cu
Mix cake
mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cu
mix (dry), softened
butter, and egg until crumbly; reserve 1 1/2
cups.
1 can of creamed corn 1 can of corn drained 1 box of jiffy corn muffin
mix 1
cup of sour cream 1 stick of
butter melted 1 Poblano pepper, roasted and diced
1/2
cup unsalted
butter, at room temperature 1/3
cup brownie
mix 2 tbsp unsweetened cocoa powder 1 tsp vanilla extract 2 tbsp milk 2
cups powdered sugar 1/4 tsp cayenne pepper
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
Brownie
Mix: 6 tablespoons unsalted
butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3
cup granulated sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted
butter so added 1/2 tsp salt to the
mix and I added 1
cup of toasted walnuts — because I just have to have walnuts in my banana bread.
Add in remaining 1/4
cup confectioners» sugar, corn syrup, vanilla extract,
butter and cocoa power and
mix until combined.
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.
Pumpkin Cut - out Cookies 1/2
cup butter (1 stick), softened 3/4
cup brown sugar 1/4
cup white sugar 1 packet Jell - O Pumpkin Spice pudding
mix 2 eggs 1 tsp vanilla extract 2 1/4
cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
Ingredients 2 eggs 1/2
cup oil 1
butter pecan cake
mix 1 1/2
cup butterscotch chips 2
cups milk chocolate English toffee bits...
Banana Nut Cake 2
cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding
mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2
cup (1 stick) unsalted
butter, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4
cup buttermilk 1 1/4
cups mashed bananas (about 3 large) 3/4
cup chopped peanuts
Add the 1-1/2
cups butter to a stand
mixer or use a handheld
mixer, and blend for a few minutes.
If no liquid is called for, as in Bob's Red Mill GF Brownie
Mix, use 3 eggs and 1/2
cup butter or coconut oil.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons
butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2
cup brandy 25 (approximately)
mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2
cups chicken broth 1/4
cup parsley, chopped salt and pepper to taste
Melt remaining 1/2 stick o
butter in a small ramekin, and
mix remaining 3/4
cup of sugar and 2 tsp.
Men 2 scoops of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut
butter or seed for example)
Mixer (almond milk, regular milk, water — your choice)
Using a stand
mixer with the paddle attachment cream together (on medium speed)
butter and 1
cup powdered sugar until smooth.
Mix remaining 2 Tbsp,
butter, flour, remaining 1/4
cup pecans, 1/8 tsp.
As you're beating in the icing sugar to your
butter, add about 1/2
cup at a time while
mixing at about medium - low speed.
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
In the bowl of a stand
mixer or in a large bowl with a hand held
mixer, cream together
butter and remaining 1 1/3
cup sugar for about 3 minutes on high speed until light and fluffy.
for the glaze, i add 6tbsp
butter to the cream cheese and cut the sugar to 1/2
cup and whip in a stand
mixer for 10minutes.
In your
mixing bowl, combine 3/4
cup room temperature, unsalted
butter and 1 1/2
cup of sugar.
To make regular cornbread or cornbread muffins using the Homemade Cornbread
Mix, add 2 cups of the mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combi
Mix, add 2
cups of the
mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combi
mix, 1/2 stick (1/4
cup) melted
butter, 1
cup 1 % milk, 2 beaten eggs and 1/4
cup honey to a large
mixing bowl and whisk to combine.
1/2
cup canola or other vegetable oil 1/2
cup vegan
butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk
mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
Mix in
butter, finely chopped onion and 1/4
cup shredded cheese.
Once well
mixed, fold in the 1 row of peanut
butter cup Oreo cookies.
2
cups spelt flour (or a
mix of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1
cup unsalted
butter (or margarine for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
For every one
cup of instant pancake
mix, add one tablespoon of smooth peanut
butter.
Cinnamon Roll Pancakes For the Cinnamon Filling... In a large bowl, using a hand
mixer,
mix until smooth: 1 stick softened
butter, almost melty 1
cup packed brown sugar 2 T. cinnamon
In the bowl of a
mixer, combine the
butter, almond
butter, 100 grams (1/2
cup) sugar, and the orange zest.
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut
Butter, softened or Vegan Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice
Mix
Make the batter: Using a
mixer, blend 1/2
cup butter and the sugar on medium - low speed.
could i use a substitute for half and half (3/4
cup milk and 2 1/2 tbl sp
butter mixed well)?
For the sweet, I use a teaspoon of cinnamon with a little less than a half
cup of brown sugar and
mix that into 4 tablespoons of
butter.
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: •
Mix graham cracker crumbs and
butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
I used regular Oreo's to make a crust, then whipped up the peanut
butter cheesecake filling, where a few peanut
butter cup Oreo's were crushed and
mixed in.
In a separate
mixing bowl, combine 1/2
cup brown sugar, chopped almonds, rolled oats, flour, nutmeg, and
butter.
11 tablespoons unsalted
butter 1 1/4
cups white granulated sugar 3/4
cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3
cup unbleached all purpose flour heaping
cup of garbage
mix - ins (I used 4 nutty bars that I sliced.
Using an electric
mixer, beat 1/2
cup butter in a medium bowl until light and creamy, about 2 minutes.
In the bowl of your electric
mixer (or with a hand
mixer), beat the
butter and remaining 1/2
cup (100 grams) sugar until light and fluffy (about 2 - 3 minutes).
2 sticks (225 g) unsalted
butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand
mixer, combine the
butter, powdered sugar, and vanilla seeds.
With the dough hook attachment on, start
mixing on low speed adding in the melted
butter, pumpkin puree, 1/4
cup sugar, pumpkin pie spices and salt.
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1
cup rolled or quick - cooking oats 3/4
cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons
butter, softened 1/2
cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2
cup applesauce
mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla