1 package active dried yeast 1/2 cup warm water (as hot as your tap will get) 2 pinches plus 1/4 cup sugar 1/4
cup butter pinch salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1 ripe banana 1/2 cup no sugar added applesauce 3 - 4 cups all - purpose flour
Not exact matches
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.
Gingersnap Cookies 2
cups ground raw almonds — preferably soaked and dehydrated 1/2
cup sprouted pecan
butter or almond
butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract
pinch of sea salt — optional
Pastry and Assembly: 2
cups flour
Pinch of salt 1/2 teaspoon baking powder 1 tablespoon
butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
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
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp
butter (or coconut oil) 10 - 15 almonds, chopped a large
pinch salt
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1/2
cup butter 1/4
cup sugar 1/2
cup brown sugar 1 egg 1 teaspoon vanilla 3/4
cup peanut
butter (I used chunky) 1
cup flour 1 teaspoon baking powder
Pinch of salt 1 1/4
cups chocolate chips
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 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-...]
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional)
Pinch of salt 80 grams smooth peanut
butter 100 grams of honey or date syrup 1/2 tsp.
For the tart dough: 1 1/2
cups flour 2 tablespoons sugar
pinch salt 1/2
cup unsalted
butter, cold and cut into pieces 1 large egg
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
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted salted
butter 3/4 to 1
cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground cloves 1 1/2
cups (190 grams) flour
for the white sauce: 3 tablespoons unsalted
butter 3 tablespoons all - purpose flour 3/4
cup whole milk
pinch of nutmeg salt and pepper to taste
ingredients: for the crust: 2 sleeves (18 whole) graham crackers 1/2
cup flour 10 tablespoons
butter 1 tablespoon sugar 1 tablespoon brown sugar 1 egg yolk scant teaspoon kosher salt
pinch cinnamon
for the icing: 1
cup confectioners» sugar, sifted 4 tablespoons
butter, at room temperature 1/4
cup strawberry jam (I used reduced sugar)
pinch of salt sprinkles, for topping
Streusel: 1/2
cup all - purpose flour 1/4
cup light or dark brown sugar 1/2 teaspoon ground cinnamon
pinch of Kosher or sea salt 4 tablespoons unsalted
butter, very cold
With machine off, add 1 1/4
cup of sifted powdered sugar, the vanilla,
butter, 2 teaspoons of instant espresso powder, and a
pinch of salt.
* 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
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.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted
Butter 1 1/2
cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt
Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1
cup)
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A
pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut
butter
Melt 2 tablespoons
butter in a saucepan with 1/3
cup honey and brown sugar, and a
pinch of salt.
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda
Pinch of salt 1/2
cup unsalted
butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4
cup)
1 tablespoon olive oil or melted
butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4
cup roasted red pepper, chopped 1/4
cup sundried tomatoes 1/3
cup steamed kale or spinach, chopped a couple
pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to taste
For the strawberry jam icing: 1
cup powdered sugar, sifted 4 TBSP unsalted
butter, at room temperature 1/4
cup strawberry jam A
pinch of salt Sprinkles, to decorate
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons
butter 2 tablespoons flour (I used all purpose) 1 1/5
cups milk (I used whole) 1
cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a
pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
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
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted
butter 3
cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2
cup Italian parsley, chopped 1/3
cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
5 medium beets (or enough for 2
cups pureed beets) 1
cup butter, softened 1 1/2
cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2
cup cocoa powder 1 1/2
cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon
Pinch of salt Confectioner's sugar, for dusting
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
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 general, I would recommend googling the precise conversions, but I tried my best with my rarely used
cups and spoons The American measurements: 1.1 stick / 0.55
cup (roughly 1/2
cup)
butter, 3/8
cup + 1 tbsp (roughly 1/3
cup) sugar, 1 tsp vanilla extract, 1 1/4
cup plain flour,
pinch of salt.
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.
For the filling:
Butter — 1 tbsp + 1/2
cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2
cup All purpose flour — 6 tbsp Brown sugar — 1/2
cup Water — 1/4
cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt —
pinch Blackberries — 6 oz
3-3/4
cups of unbleached - all purpose flour 3 sticks of
butter 1 tablespoon of sugar 1
pinch salt 3/4 -1
cup Ice cold water
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.
1
cup of raw cashews, soaked overnight in fresh, purified water 1/4
cup coconut
butter (not oil) or maple syrup 1/4
cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract
Pinch of pink Himalayan salt Topping: Shredded coconut flakes
Tart shells - 2
cups almond meal 1/2 tsp baking soda (if you prefer the crust thin, omit this)
pinch salt 30g
butter diced 2 tbs agave or honey
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
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.
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.
For the Filling 3 Tbsp
butter, room temperature 3/4
cup brown sugar 1 tsp cinnamon
pinch ground cardamon
1/2
cup unsalted
butter 1
cup all - purpose flour 2
cups sugar, divided 1 tablespoon baking powder
Pinch of salt 1
cup milk 4
cups fresh peach slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)
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