Cassava Flour Brownies with Caramel Brownies: 1/2 cup chocolate chips 2 tablespoons maple syrup 1/2 cup Anthony's Coconut Sugar 1/3 cup Anthony's Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's Coconut Sugar 1 tablespoon maple syrup 2 tablespoons coconut
cream Pinch salt 1/4 cup butter...
Not exact matches
Yogurt
Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast
pinch of
salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
Cream Cheese Frosting: 4 ounces full - fat brick - style
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract
pinch of Kosher or sea
salt
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy
cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground cloves to taste •
salt and pepper
-LSB-...](1/3 cup)-- where to buy sweeteners Vanilla extract, organic if possible (1/2 tsp)-- how to make vanilla extract Sea
salt (1
pinch)-- where to buy sea
salt Cinnamon, ground (to taste) Butter or
cream, -LSB-...]
Coconut Ice
Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Cream 1 1/2 c cashews 400 mL coconut
cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Pinch sea
salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large
pinch sea salt Topping Shredded co
pinch sea
salt Topping Shredded coconut
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or
cream splash of extra virgin olive oil two big
pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons heavy
cream, 1/4 teaspoon vanilla, and a
pinch of
salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour
cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda
pinch of
salt
Ingredients 2 cups heavy
cream 1 cup whole milk 1/2 cup sugar
pinch salt 3 egg yolks 1 egg 1 tsp vanilla extract 2 cups vegan marshmallows
In a small saucepan, heat 120 ml / 1/2 cup heavy whipping
cream and a small
pinch salt until just simmering, then pour over the chopped chocolate.
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.
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped
pinch of kosher
salt 1 tablespoon corn syrup, optional 1 cup heavy
cream
1 cup granulated sugar 1 cup heavy
cream, at room temperature 1/2 tsp pure vanilla extract
pinch of kosher
salt 1 1/2 cup of fresh cranberries 1 cup toasted walnut
Buttermilk and Lemon Thyme Ice
Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar
pinch of
salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running
pinched fingers along the main woody stem.
for the meringue mushrooms: 3 egg whites small
pinch cream of tartar 3/4 cup (300 grams) sugar
pinch of
salt 1/4 cup (60 mL) water cocoa powder, for dusting
for the whipped ganache (may need to double; a reader found she needed approximately twice as much frosting): 18 ounces (500 grams) bittersweet chocolate 2
pinches kosher
salt 2 cups (500 mL) heavy
cream
baking soda A
pinch of
salt 1/4 cup sour
cream 1/2 pint strawberries, hulled and finely chopped
ingredients: 1 cup heavy
cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring)
pinch kosher
salt 3 egg yolks scrapings of a vanilla bean
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup + 2 tbsp (300g) powdered sugar 3/4 tsp
salt a
pinch of baking powder a
pinch of citric acid
For the Cookie Base 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda
Pinch of
salt 1 tsp
cream of tartar 1/4 tsp fresh ground nutmeg (optional)
Ingredients 1 1/4 cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
pinch of
salt 2 1/2 cups heavy
cream 1 1/4 cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
unsweetened cocoa powder *
pinch of Kosher
salt Optional toppings: fresh fruit, fresh mint, or whipped
cream
That was how it was done on the recipe for bleu cheese burgers on
Pinch My
Salt that I was using as a guide, but I obviously ignored some of the finer points (including the
cream -LSB-...]
While the cider boils, heat 1 cup of heavy
cream, 1 cup whole milk, 3/4 cup granulated sugar, and a
pinch of
salt in another medium saucepan over medium heat.
orange zest For the frangipane
cream: 1/3 c. millet flour 3/4 c. sugar
pinch salt 2 eggs 2 egg yolks 2 c. whole milk 1/4 vanilla bean 2 tbs.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a
pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces
Cream Cheese (I use lite with fabulous results) Saute bacon in ski
Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz
Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1
pinch of
salt.
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar
pinch of Kosher or sea
salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy
cream
1 egg 1 tablespoon of heavy
cream 1/4 cup brown sugar 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1 tablespoon of heavy
cream pinch of
salt 2 - 3 small Yams or sweet potatoes.
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda
pinch of
salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's sugar
pinch of Kosher or sea
salt 2 teaspoons pure vanilla extract 1 - 2 tablespoons heavy
cream
Whipped
cream cheese, cucumber slices, avocado, fresh dill, and a
pinch of
salt and pepper.
Lemon Strawberry Shortcake Cake: 5 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/3 cup maple syrup 1/2 cup lemon juice 1/2 cup Anthony's Coconut Flour 1 cup Anthony's Brown Rice Flour 1/2 cup Anthony's Tapioca Starch
Pinch salt 1/3 teaspoon baking soda Topping: 1/2 cup coconut
cream...
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy
cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A
pinch of fine sea
salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water
for the coffee pastry
cream: 1 tablespoon espresso powder 360 grams (1 1/2 cups) milk 100 grams (1/2 cup) sugar hefty
pinch salt 4 egg yolks 30 grams (1/4 cup) flour 15 grams (2 tablespoons) butter
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation)
pinch of Kosher or sea
salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy
cream
For the Snickerdoodle Crust 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda
Pinch of
salt 1 tsp
cream of tartar
can tomato sauce 1 cup heavy
cream (I used whole milk and it was still rich and creamy) generous
pinch nutmeg
salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour
cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy
cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
3/4 pound (1 quart) strawberries, chopped 8 ounces softened
cream cheese 3/4 cup sugar 1 cup milk 1 tablespoon fresh lemon juice
Pinch of
salt 1/2 cup heavy
cream
Here is the recipe... Ingredients: 6 Egg whites
Pinch of sea
salt Pinch of
Cream of Tartar 1/3 cup maple syrup or maple... Continue Reading
For ice
cream 1-1/2 cups heavy
cream 4 large egg yolks 3/4 cup whole milk 3/4 cup granulated sugar
Pinch of
salt 1 teaspoon vanilla extract
3 oz
cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2 cups granulated sugar 1 cup powdered sugar 3 cups cake flour
pinch of
salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder
pinch sea
salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F.
Cream the butter and sugar together until very fluffy and pale.
1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon
salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1
pinch cinnamon 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy
cream
Topping 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips A
pinch of
salt 1/2 cup (120 ml) heavy
cream Flaky sea
salt, to finish (optional)
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.
cream cheese, room temperature
pinch salt 1 tsp.
Cheesecake: Two 8 - ounce packages
cream cheese, at room temperature 2/3 cup granulated white sugar
pinch of
salt 2 large eggs 1/3 cup sour
cream 1/3 cup heavy whipping
cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired