1/2 C unsalted butter, softened 1
C packed brown sugar 2/3 C unsweetened cocoa powder 1 Tbsp instant coffee crystals 1 tsp baking soda 1 tsp cinnamon 2 egg whites 1 1/2 C flour
Not exact matches
2 Tbsp + 1/4
c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2
c yellow cornmeal 1/2
c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1
c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp
brown sugar 3/4
c drained canned vacuum -
packed corn kernels (about 1/2 an 11 - ounce can)
1/2
c light corn syrup 1/2
c shortening 2/3
c packed dark
brown sugar 1
c all - purpose flour 1
c finely chopped pecans pinch of salt 1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzle
Mississippi Mud Pie Crust: 1 2/3
C all - purpose flour 2 TBSP unsweetened cocoa 1 1/2 sticks unsalted butter, cubed and cold 2 TBSP
sugar 3 - 4 TBS cold water Filling: 1 1/2 sticks unsalted butter 1 3/4
C packed light
brown sugar 4 eggs 4 TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2
C half and half Topping: 1
C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl.
1/3
c of all purpose flour, unbleached 1/3
c of whole wheat four 1.5
c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4
c packed light
brown sugar 2 tsp vanilla extract 1 large egg 1/4
c of pistachios, shelled 1/2
c of dark chocolate chips or chunks (or more if you like)
1/3
c of all purpose flour, unbleached 1/3
c of whole wheat four 1.5
c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4
c packed light
brown sugar 1.5 tsp vanilla extract 1 large egg 1/4
c of slivered, toasted almonds 1/2
c of dark chocolate chips or chunks
Chocolate Batter: 1
c of all - purpose unbleached flour 1/2
c of unsweetened cocoa (I used Wilbur) 1/2 tsp salt 1.5
c of
packed brown sugar 1/4
c of canola oil 1/4
c of buttermilk (low fat) 2 tsp of vanilla extract 2 large egg whites 1 large egg Cooking spray.
Cinnabon Copycat Rolls 1 cup warm milk (110 degrees F / 45 degrees
C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white
sugar 2 1/2 teaspoons bread machine yeast 1 cup
brown sugar,
packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4... Read more»
1/4
c oil (you may use any type you like, I prefer a neutral oil) 1/4
c packed light
brown sugar 1/4
c honey, maple syrup, or corn syrup (I used honey) 2
c Gluten Free Old Fashioned Rolled oats (I used Bob's Red Mill) 1
c Gluten Free Rice Cereal (I use Kellog's Gluten Free rice krispies) 3 tbsp Better Batter Gluten Free Flour
CAKE INGREDIENTS: 2
c cake flour (or all purpose) 1 tblsp ground ginger 2 tsp cinnamon 1 tsp cloves 1/2 tsp nutmeg 1 tsp baking powder 3/4 tsp salt 12 tblsp unsalted butter, softened 8 oz cream cheese softened 4 eggs 1/2
c sugar 3/4
c packed lighted
brown sugar 2 tsp vanilla extract 1/3
c molasses