Non-stick cooking spray 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1-1/2 sticks (6 ounces) unsalted butter at room temperature, plus 3 tablespoons melted 2 tablespoons unsweetened cocoa powder, preferably Dutch processed 1-1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2
cup milk Confectioners» sugar before dusting
Not exact matches
In a small bowl, combine 1
cup confectioners» sugar with 1 tablespoon
milk to make an icing of piping consistency.
40 g (3 T) coconut oil (refined, but not hydrogenated) 80 g (1/4 c) barley malt syrup 120 ml (1/2
cup) coconut
milk 80 g (3/4 c) unsifted
confectioner's sugar 1/4 t salt
CREAM CHEESE FROSTING4 ounces cream cheese2 tablespoon butter, at room temperature1 and 1/2
cups confectioners» sugar1 / 4
cup whole
milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and butter.
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 chopped
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces
milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2
cup milk Additional
confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish
2
cups fresh or thawed frozen cranberries 1 3/4
cup sugar, divided 2
cups all - purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1/2
cup whole
milk Optional:
confectioners» sugar for garnish
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
1/2
cup (1 stick) unsalted butter, softened to room temperature 1
cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 1/4
cup all - purpose flour 1/2
cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea salt 3/4
cup milk (not skim or nonfat)
confectioners sugar, for dusting (optional)
ingredients: 3
cups (300 grams)
confectioner's sugar 3/4
cup (90 grams) dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams) chocolate, chopped (she suggests dark, I used what I had —
milk — and they turned out fabulously) 1 1/2
cups (135 grams) chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling
If malt isn't your thing, I recommend replacing the
cup of malted
milk powder in the recipe with an additional
cup of
confectioner's sugar.
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
FROSTING: 1 1/2
cups confectioners» sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 1 tablespoon
milk
For the glaze and topping: 1/3
cup confectioner's sugar 2 - 3 table spoons whole
milk 1/2
cup pecans -(toasted and cut into small pieces)
1/2
cup butter or Earth Balance Buttery Sticks, softened 31/2
cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4
cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional
for the raspberry buttercream: 225 grams (1
cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5
cups)
confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole
milk, as needed 1/3
cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired
Muffins 1 1/2
cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4
cup (2 5/8 ounces) quick - cooking oats 1/4
cup (1 3/4 ounces) buttermilk powder or nonfat dry
milk 2/3
cup (4 5/8 ounces) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1
cup fresh or frozen cranberries, * chopped 1/2
cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4
cup (6 ounces)
milk 1/3
cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1
cup (4 ounces)
confectioners» sugar, sifted
2
cups ready made whipped cream (or make your own from scratch) 1/2
cup coconut
milk 1/2
cup confectioners sugar
1 pound
confectioner's sugar 1/4
cup powdered soy
milk 6 tablespoons light corn syrup 6 tablespoons soy
milk
for the peanut butter frosting: 24 tbsp (3 sticks) unsalted butter, at room temperature 1
cup creamy peanut butter 2 tbsp vanilla extract 5
cups confectioners» sugar 3 tbsp
milk
Add 4 - 5
cups confectioners» sugar,
milk and vanilla.
3 tablespoons butter; melted 1
cup confectioners» sugar; sifted 1/4 teaspoon cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground cardamom 1/8 teaspoon ground allspice 3/4 teaspoon vanilla 1 tablespoon
milk
For the frosting 2 sticks (8 ounces) unsalted butter, melted 1 1/3
cups HERSHEY»S Cocoa 2 teaspoons instant espresso 3 1/3
cups confectioners» sugar 2/3
cup whole
milk 1 1/2 teaspoons vanilla extract
2
cups all - purpose flour 2 tablespoons
confectioners» sugar 4 teaspoons baking powder 3/4 teaspoon salt 1/2
cup margarine (1 stick) 1
cup milk
TOPPINGS: 8 oz brie cheese 1
cup walnuts SAUCE: 1/2
cup butter 1/2
cup Swerve
Confectioners (or xylitol) 1/2
cup unsweetened almond
milk OPTIONAL: 1/2 tsp guar gum (thickener)
Ingredients: 2
cups all - purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2
cup butter 1 1/4
cups white sugar 3 eggs 1 teaspoon vanilla extract 1
cup milk 1 tablespoon grated lemon zest 1/2
cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4
cup white sugar 4 egg yolks, beaten 4
cups confectioners» sugar 1/2
cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons
milk
Laska, Baker's Cocoa 4 tablespoons soy
milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4
cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2
cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.
1/2
cup coconut flour (OR 2
cups blanched almond flour) 1/2 tsp baking powder 1/4
cup Swerve
confectioners (or erythritol and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1
cup unsweetened almond
milk 2 TBS melted butter or coconut oil 7 eggs (4 if using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie Cheese!)
For glaze, mix 1/3
cup of
confectioners» sugar and 1 tablespoon of
milk.
FOR THE FILLING: 1/3
cup nonhydrogenated margarine, such as Earthbalance 1/3
cup nonhydrogenated shortening 21/2 to 3
cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3
cup plain soy
milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or
confectioners» sugar
FOR THE ROYAL ICING: 2
cups confectioners» sugar 1 to 2 tablespoons plain soy
milk.
Frosting 5 tablespoons Wondra Flour 1
cup milk 1/2
cup unsalted butter or 1/2
cup margarine 1/2
cup shortening 1/2 teaspoon salt 1
cup confectioners» sugar 1 teaspoon clear vanilla 3
cups shredded coconut (to top the frosting)
For glaze 4 ounces cream cheese, softened 1/4
cup confectioners» sugar 1/4 teaspoon vanilla extract 4 - 5 tablespoons
milk
3 sticks unsalted butter, softened 3
cups sifted
confectioners» sugar 3 tablespoons
milk 1 vanilla bean, scraped 1 teaspoon pure vanilla extract pinch of salt
1/4
cup (4 Tbsp) butter, melted 3 oz cream cheese, room temperature 1
cup confectioners sugar 1/4 tsp pumpkin pie spice pinch of salt 1 tsp vanilla 1 - 2 Tbsp
milk
CAKE: 6 TBS coconut oil or butter, softened 1 1/2
cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4
cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy) 1/4
cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream (or coconut
milk if diary allergy) 1/4
cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite
1/2
cup cold vegan margarine such as Earth Balance 1 teaspoon peppermint extract 2
cups confectioner's sugar 1 tablespoon non-dairy
milk Red food coloring (optional) 1/4
cup crushed candy cane bits
Pin It Ingredients: 3 stalks of medium to large rhubarb stalks (roughly chopped) 1/2
cup of fresh raspberry / strawberry (I used raspberry) 1/2
cup unsweetened original coconut
milk (not low fat version) 3/4
cup of
confectioner's sugar Read more at whattocooktoday.com... Continue Reading →
ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8
cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4
cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1
cup canned pumpkin 3/4
cup heavy cream 3/4
cup whole
milk 1/3
cup dark brown sugar 1/2
cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2
cup dark chocolate chips Whipped Cream: 1
cup heavy cream 2 teaspoons
confectioner's sugar 1 teaspoon vanilla extract
For icing 4
cups confectioners» sugar 7 tablespoons whole or 2 %
milk 1 teaspoon vanilla extract 2 tablespoons cocoa powder
For frosting 1/3
cup unsalted butter at room temperature 1/2
cup smooth peanut butter 1 tablespoon
milk 1/2 teaspoon vanilla extract 1-1/2
cups confectioners» sugar
Frosting 1 1/2
cups confectioners» sugar 1/2
cup cocoa 3 tablespoons butter, softened 1/3
cup milk 2 teaspoons light corn syrup 2 teaspoons pure vanilla extract
4 slices Pane Turano Italian Bread 1
cup smooth peanut butter 1
cup jelly 1 large egg 1/2
cup milk 2 tablespoons butter Maple syrup for serving
Confectioners» sugar for serving
ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2
cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4
cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2
cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2
cup light brown sugar 1/4
cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated
milk WHIPPED CREAM: 1
cup heavy cream 1 tablespoon
confectioner's sugar 1 teaspoon vanilla extract
ingredients FOR THE CAKE: 1 and 3/4
cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3
cup vegetable oil (plus more for greasing) 3/4
cup granulated sugar 1
cup coconut
milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1
cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1
cup plain coconut -
milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons
confectioners» sugar
Pin It Ingredients: 3 tbs butter, melted 1 1/2
cup milk 3 eggs 2 tbs
confectioner's sugar 1 tsp vanilla 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 6 slices egg bread, 1 ″ thick Cooking Instructions: 1.
Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2
cup (170g)
confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or
milk or coffee)-- use a bit more if needed
3/4
cup unsweetened almond
milk 6 ounces 72 % dark chocolate (Sharffen Berger bittersweet is great here) 3 tablespoons maple syrup 1/4
cup confectioner's sugar, sifted
4 TBS organic butter or coconut oil 2 oz unsweetened baking chocolate 5 TBS heavy cream or coconut
milk 1/2
cup powdered * erythritol (or
Confectioners Swerve) 2 tsp stevia glycerite NOTE: OR melt a ChocoPerfection Bar for an easy chocolate coating
Mix together 2
cups of
confectioners sugar and 2 tablespoons of melted butter, slowly add
milk until you reach your desired glaze constancy.