Not exact matches
Mushroom Soup 2 tbsp coconut oil, olive oil
butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g)
brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4
cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
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
1
cup all - purpose flour 1
cup old fashioned oats 3/4
cup brown sugar 1/2
cup (1 stick)
butter, softened 1 14 - ounce can sweetened condensed milk 1
cup semi-sweet chocolate chips 1/2
cup sliced almonds (or other nut
of choice)
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
1 1/2
cups packed
brown sugar 1 1/2 sticks
of butter or margarine 1 tsp.
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.
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
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!
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
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.
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
Melt 2 tablespoons
butter in a saucepan with 1/3
cup honey and
brown sugar, and a pinch
of salt.
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).
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
4 1/2 pounds sweet potatoes 1
cup sugar (you can reduce this a little) 1/4
cup milk 1/2
cup butter, softened, plus 1 tablespoon
of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4
cups cornflakes cereal, crushed 1/4
cup chopped pecans 1 tablespoon
brown sugar 1 1/2
cups miniature marshmallows
In a separate bowl, cream the
butter and add the granulated sugar and 1/4
cup of the
brown sugar.
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.
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 canola or other vegetable oil 1/2
cup vegan
butter, softened 2 1/2
cups demerera sugar or
brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
1/2
cup peanut
butter 1/4
cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime 1 tablespoon sesame oil 1 tablespoon
brown sugar or palm sugar 1/4
cup cilantro
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
2 large apples, sliced 1/3
cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted
butter, cold, cut into small pieces 1 sheet
of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top
of the baked tart)
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.
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).
Combine the granulated sugar,
butter,
brown sugar, corn syrup, and 1/4
cup of water in a medium saucepan with high sides.
1 1/2
cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream
of tartar * 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 granulated sugar 1/4
cup light
brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s milk chocolate candies
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.
1 tablespoon vegetable oil 1 1/4
cups rolled oats 1 1/4
cups chopped toasted walnuts 1/2
cup oat bran 1 1/2
cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut
Butter Puffins and Shredded wheat, both with success) 1
cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1
cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
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.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves 1/3
cup milk
of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar,
brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons
butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1 tablespoon water) or milk
of choice
Add 1
cup uncooked converted rice and saute the rice for 2 to 4 minutes in the
butter or until some
of the rice begins to turn light
brown.
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
1 1/2
cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch
of salt 2 large bananas 1 tsp vanilla extract 1/2
cup almond
butter 1/4
cup brown sugar 1/2
cup sugar 3/4
cup vegan chocolate chips
1/2
cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2
cups brown rice flour 1/2
cup potato starch (not potato flour) 1/2
cup tapioca starch / flour 1/2
cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted
butter 3 large eggs 1/2
cup warm milk or milk
of choice
for the filling: 120 grams (1/2
cup) cream
of coconut 100 grams (1/2
cup) granulated sugar 100 grams (1/2
cup)
brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons)
butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant
cup (approximately 225 mL, or 7/8
cup) buttermilk, well - shaken
1
cup milk 2 egg yolks 1/4
cup packed
brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set
of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted
butter, softened at room temperature to texture
of mayonnaise 1/2
cup raisins 1/2
cup apricot jam
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.
Ingredients 2 very ripe bananas 1/2
cup softened
butter 1/4
cup milk 1/4
cup brown sugar 1/2
cup white sugar 2 tsp lemon juice 2 eggs 1/3
cup wheat germ 1 1/2
cup all purpose flour 1 tsp baking soda pinch
of salt 1/3
cup raisins
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g) whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark
brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted
butter, melted and cooled 3/4
cup (180 ml) whole milk, room temperature 1/2
cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
Christmas cookies from Australian Gourmet Traveller 1/2
cup (1 stick / 113g) unsalted
butter, softened 1
cup (175g)
brown sugar, packed 1/4 teaspoon salt 1 1/4
cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1
cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
For the cookies: 1
cup butter, softened 3/4
cup sugar 1/4
cup light
brown sugar 1 1/4
cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest
of 1 orange, finely grated 2 1/2
cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4
cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup (113g / 1 stick) unsalted
butter, room temperature 1/2
cup (88g) packed light
brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4
cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon
brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to
brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted
butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed)
Brown sugar, to
Brown sugar, to taste
Crisp: 3/4
cup rolled oats 3/4
cup white whole wheat flour (all - purpose flour) 1/2
cup natural cane sugar (or
brown sugar) 1/2 teaspoon cinnamon big pinch
of salt 1/3
cup butter, melted 1/3
cup yogurt
Peanut
Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until s
Butter Eclipse Cookies Ingredients: 3/4
cup unsalted
butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until s
butter, softened 1/4
cup shortening 1/2
cup sugar 1/2
cup brown sugar, packed 1/3
cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2
cup all purpose flour 1 jar
of your favorite brand
of peanut
butter Directions: In a mixer beat butter and shortening until s
butter Directions: In a mixer beat
butter and shortening until s
butter and shortening until smooth.