Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled
and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2
cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark
brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2
cups crunchy peanut
butter Salt to taste
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
Peel, core
and slice apples thin Step 4: In large skillet cook apples in 2 T.
butter and 1/2
cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cool.
In another small bowl, combine 1/2
cup butter, 1/2
cup light
brown sugar,
and 2 teaspoon ground cinnamon.
Blondies: 1/2
cup unsalted
butter, melted
and cooled slightly 1
cup light
brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup finely shredded carrots, * packed (5 - 6 medium carrots) 1
cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2
cup chopped walnuts, optional 1/2
cup raisins, optional
Meanwhile, prepare the crumb topping by combining
brown sugar, 1/2
cup flour
and 5 tablespoons of
butter.
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.
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 mean, there's only four measly tablespoons of
butter, a half
cup of heart healthy peanut
butter,
brown sugar instead of white
and the ganache is vegan!
ingredients: for the crust: 300 grams (2 1/4
cups) crushed graham crackers
and / or cinnamon cereal 25 grams (2 tablespoons)
sugar 1/2 teaspoon salt 100 grams (7 tablespoons)
butter, melted or
browned
The third time, I used all
brown sugar (2/3
cup),
butter and no spices — LOVED it with the fun millet.
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.
Melt 2 tablespoons
butter in a saucepan with 1/3
cup honey
and brown sugar,
and a pinch of salt.
Organic
brown sugar, slightly under 3/4
cup; cut out 1 1/2 tbsp
butter and added 4 tbsp finely ground flaxseed; no bourbon (boo for me!)
I like using four bananas, olive oil instead of
butter, 1/2
cup of
brown sugar with a couple swirls of honey,
and subbing 1/2
cup of the flour with whole wheat flour.
I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom
and I made a
brown sugar crumble on top (1/2 c flour, 1/2
cup brown sugar, 3 tbsp
butter).
In saucepan, combine 1/2
cup honey, almond
butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.
In a separate bowl, cream the
butter and add the granulated
sugar and 1/4
cup of the
brown sugar.
Dixie Crystals Granulated
and Powdered
Sugar, Peanut
Butter, brown sugar, egg, shortening, vanilla, flour, baking soda, salt, mini Peanut Butter cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
Butter,
brown sugar, egg, shortening, vanilla, flour, baking soda, salt, mini Peanut
Butter cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
Butter cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated
sugar, shortening, peanut
butter, egg, brown sugar, vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and
butter, egg,
brown sugar, vanilla
and milk in a big bowl.In another bowl, whisk flour, baking soda
and salt.
Put the bananas in a 10 - inch heavy skillet with the
butter, 1/2
cup dark
brown sugar, liqueur
and nutmeg
and set over high heat.
In a large bowl, cream together 1/2
cup butter or margarine, 1/2
cup peanut
butter, white
sugar,
brown sugar,
and vanilla.
3/4
cup white
sugar 1/8 teaspoon salt 2
cups half -
and - half cream 1/2
cup whipping cream 1/4
cup brown sugar 1/4
cup cornstarch 1/2
cup margarine or 1/2
cup real
butter 1 teaspoon vanilla
In a small sauce pan, combine 1/4
cup each of
butter,
sugar,
brown sugar and half & half, along with 1/2 teaspoon of cinnamon.
apple filling 9 - 10 assorted apples (I used braeburn, grannysmith, honeycrisp,
and pink lady) 1/2
cup white granulated
sugar 1/4
cup packed light
brown sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4
cup all purpose flour 3 tbsp unsalted
butter
Mint Chocolate Brownies 1/2
cup butter 1/2
cup brown sugar 1/3
cup chopped dark chocolate 1 egg 1/2
cup Anthony's Goods Cocoa Powder 1/4
cup Anthony's Tapioca Flour 2 teaspoons peppermint extract 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat the oven to 350 ° F
and grease an 8» x8» glass baking dish.
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted
butter that is cut into pieces, 1/4
cup all - purpose flour, 2 tablespoons of
brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt
and 1/3
cup of finely chopped pecans or walnuts.
1/2
cup (100 grams) granulated
sugar 1/2
cup (120 grams) firmly packed light
brown sugar 8 tablespoons (1 stick)(115 grams) unsalted
butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams) semisweet chocolate chips 1
cup (130 grams) walnuts or pecans, toasted
and chopped
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
1 1/2
cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted
butter, softened to room temperature 1/2
cup dark
brown sugar 1/2
cup granulated
sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1
cup buttermilk, room temperature 4 - 6 plums, * halved
and pitted (I used empress plums) 1/4 -1 / 3
cup confectioner's
sugar, for topping
I halved the recipe
and healthified them a tad bit by using wheat flour, half of the
butter called for the recipe, 1/2
cup of
brown sugar and 1/4
cup of truvia instead of all
brown sugar.
Whisk the purée together with some melted
butter and 3/4
cup light
brown sugar.
Add 2 T of #kerrygoldusa unsalted
butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice
and cardamom, then add 1/4
cup dark
brown sugar and a bit of water.
Just made the cookies using unsalted
butter, 3/4
cup of whole spelt flour (because I had only 3/4
cup of oats),
and brown sugar (because I didn't have coconut
sugar).
:D Ginger
and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet
and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted
butter, at room temperature 1
cup (175g) packed light
brown sugar 1 large egg 1/4
cup molasses 1 teaspoon vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2
cup (100g) demerara
sugar In a medium bowl, whisk together the flour, ground ginger, baking soda,
and salt
and set aside.
Combine the granulated
sugar,
butter,
brown sugar, corn syrup,
and 1/4
cup of water in a medium saucepan with high sides.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole
and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4
cup light
brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour cream
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.
The recipe called for half a
cup of
butter and a full
cup of
brown sugar.
In a separate mixing bowl, combine 1/2
cup brown sugar, chopped almonds, rolled oats, flour, nutmeg,
and butter.
2 ounces (1/2 stick) unsalted
butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4
cup) 1/2
cup light
brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3
cup pecans, coarsely chopped 3
cups (about 1 pound) blueberries, rinsed
and picked through 3 medium peaches (about 1 pound), peeled
and sliced about 1/2 inch thick 1/4
cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
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.
Filling 1/4
cup butter, softened
and cut into bits 1 to 1 1/2
cup brown sugar 2 to 3 tsp cinnamon 1 1/2
cup walnuts, coarsely chopped 1/2
cup golden raisins 1/2
cup chocolate chips (optional) 1 egg
1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too)
butter to spread 2 - 3
cups of apples, peeled
and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white
sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons
browns sugar 3 tablespoons
butter, melted
butter and 1/2
cup brown sugar with corn syrup
and water.
butter and sprinkle with 1/4
cup brown sugar and cinnamon.
3
cups hot mashed turnip 3 Tbsp
butter 2 eggs, beaten 3 Tbsp flour 1 Tbsp
brown sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried bread crumbs
and butter for the top
FOR THE TOPPING 1
cup oats 3/4
cup all purpose flour 1 stick
butter, chilled
and cut into small pieces 1
cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4
cup pecans, chopped
1/2
cup butter (just slightly cooler than room temperature) 1
cup brown sugar 1
cup white
sugar 1
cup all natural peanut
butter (unsweetened
and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2
cup all purpose flour 2 tsp baking soda A pinch of salt 4
cups large flake oats 1 1/2
cups M&M s (Or other candy - coated chocolate of your choice.
- To a large bowl, add the 1 1/4
cups brown sugar, the granulated
sugar, the eggs
and the vanilla,
and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted
butter,
and continue to mix for another 30 seconds or so, until incorporated.
Ingredients: 3/4
cup all purpose flour 1/2
cup coconut flour 1 1/2 tablespoons light
brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2
cups milk 2 tablespoons unsalted
butter, melted
and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1
cup fresh or frozen blueberries ** 1/3
cup unsweetened
and toasted coconut flakes