Not exact matches
Other unusual craft beer flavors include Jalepeno Cilantro,
from Charleston's Frothy Beard, Key Lime Pie
from the Shorts Brewing Co. in Michigan and Peanut
Butter Cup Coffee Porter
from Ohio's Willoughby Brewing Co..
White Lightening Frosting 3 - 4
cups confectioners» sugar 1/2
cup unsalted
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter extract * optional Half - and - half, as required 1/2
cup marshmallow fluff * warmed *
Butter extract is available from www.SpicesEt
Butter extract is available
from www.SpicesEtc.com.
The combination of banana, cacao, dates, avocado, almond milk and almond
butter is too incredible as each glass is just so deliciously smooth, rich, creamy and chocolatey, and it's so speedy to make — literally three minutes
from cupboard to
cup.
-LSB-...] possible (1
cup)-- where to buy
butter Vanilla extract, homemade if possible (1 tsp)-- how to make homemade vanilla extract Cream,
from grass - fed cows, raw if possible (add until you get the consistency you want)---LSB-...]
SOURCE Adapted
from the pumpkin scone recipe
from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
They are perfect drenched in salted Kerrygold
butter (one of my must - have staples
from Trader Joe's) and a
cup of tea.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe
from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
As for the preparation, I happened to have US measuring
cups (another gift
from my sister - in - law)- 1
cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1
cup cornmeal should be between 128 - 130 g) and 1 tbsp
butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or
butter to keep sugar
from sticking), then close the iron and cook according to your iron's directions.
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably organic * juice
from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
I can see
from all the other responses that it's not the recipe that's wrong — just perhaps my measurements - I'm English, living in France and although I have a «
cups» measure for the flour etc the concept of «table spoons» of
butter is beyond me!
Blanquette de Porc Adapted
from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons
butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed
from the cobs (or 2
cups of frozen corn) 2 tbsp salted
butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat
from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
Ingredients (Adapted
from Joy of Baking): 1/2
cup (1 stick) unsalted
butter, room temp 3/4
cup creamy peanut
butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose flour 1/3
cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
unsalted
butter, room temperature 1/2
cup confectioner's sugar zest
from 2 oranges 1 Tbsp.
1/8
cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten - free self - raising flour 115 ml almond milk 1/8
cup cocoa powder (18.5 g) 2 tbsp (32g) cashew
butter (I used this 100 % cashew one
from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)
(please lead us away
from the half a
cup of
butter, lol!)
Baklava muffins
from here Filling: scant 1/2
cup (50g) chopped walnuts 1/3
cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted
butter, melted Muffins: 1
cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4
cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted
butter, melted 1
cup + 2 tablespoons buttermilk Topping: about 1/2
cup honey Preheat the oven to 200ºC / 400ºF.
1 tablespoon coconut oil 1/2
cup popcorn kernels 1 tablespoon
butter 1/4
cup honey 1 - 2 tablespoons Sriracha Zest
from 1 lime Salt, to taste
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 of Salt
Vanilla
butter rounds slightly adapted
from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted
butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Remove peanut
butter cups from the freezer and press several pieces onto the top of each cookie dough mound.
for the cornbread layer Adapted
from Life Made Simple Bakes 1 stick (8 tbsp) unsalted
butter, melted 1/2
cup granulated sugar 1/4
cup honey 2 large eggs, room temperature 1
cup buttermilk, room temperature 1
cup all purpose flour 1
cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
Ingredients:
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4 tablespoons) butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
Butter Cake 1 1/3
cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites
from 3 large eggs, at room temperature 1/2
cup sugar 1/4
cup (4 tablespoons)
butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
butter, at room temperature 2/3
cup milk 2 teaspoons vanilla extract
Black Tea and Currant Hot Cross Buns: Adapted / Copied
from Poires au Chocolat 50g unsalted
butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black currants 1
cup of strong black tea
1/2
cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (
from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted
butter, softened 3
cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml) vanilla extract
First let me say that, before receiving this food processor
from Cuisinart, I only had a small 4 -
cup prep food processor, which I ruined while making homemade almond
butter a few months ago.
For the Nutella Buttercream Filling (
from Tracey's Culinary Adventures): 6 tablespoons Unsalted
Butter, softened 1/4
cup Nutella 1/2 teaspoon Vanilla Extract 1/2 tablespoon Milk 1/2
cup Confectioners» Sugar, sifted
The answer to both is yes, however, the authors themselves warn that you'll get the best final shape and texture
from a smooth, thick processed peanut
butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3 - ounce jar of Skippy is estimated to contain 1 3/4
cups, saving you some measuring).
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.
Remove the muffin tins
from the oven and brush the
cups liberally with the melted
butter.
;) Cocoa - marzipan pound cake slightly adapted
from here 1 1/2
cups (210g) all - purpose flour 1/2
cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4
cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1
cup (200g) granulated sugar 1
cup (226g / 2 sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2
cup (120 ml) whole milk, room temperature 1/2
cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
: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.
Lemon and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted
butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4
cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
Rolls: 4 tablespoons
butter, divided 8 ounces sage sausage or breakfast sausage, removed
from casings 1 small onion, finely chopped (about 3/4
cup) 1 stalk celery, finely chopped (about 1/2
cup) 4 medium cloves garlic, finely chopped 1/4
cup minced fresh sage leaves 1/4
cup minced fresh parsley leaves Kosher salt and freshly ground black pepper
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons
butter, cut into small pieces 1/2
cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest
from 1/2 lemon
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted
from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons
butter 2 eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
Really simple brownies slightly adapted
from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4
cup (170g) unsalted
butter, room temperature and chopped 1 3/4
cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1
cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
● Melt
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot milk ● Add to yeast mixture ● Add flour 1
cup at a time until comes away
from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
3 bananas 1 tin of sweetened condensed milk 2
cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of
butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely
from scratch just for you.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4
cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4
cup + 2 tablespoons (200g) unsalted
butter, room temperature 1/2
cup (100g) granulated sugar 1/3
cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4
cup (180 ml) buttermilk, room temperature * Glaze: 1/2
cup (150g) honey 3 tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2
cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
2 fresh corn cobs, corn sliced off before cooking 4
cups fresh kale with stem removed (tear leaves away
from the center stem) 1 tablespoon olive oil 1/4
cup garlic
butter (see below) Sea salt and fresh ground black pepper
Peaches & Cream Cheesecake Adapted
from In Good Taste Ingredients For the Crust: 2
cups vanilla cookies (Nilla Wafers) 3 tablespoons
butter, melted
;) Orange berry financiers adapted
from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4
cup (75g) almond meal (finely ground almonds) 1/3
cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted
butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Gingerbread caramels adapted
from Pure Dessert, flavor idea
from here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2
cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted
butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
;) White chocolate gingerbread blondies
from here 2 3/4
cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4
cups (2 1/2 sticks / 282g) unsalted
butter, room temperature 1 1/4
cups (218g) packed light - brown sugar 1/2
cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3
cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Jam buns
from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted
butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.
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.