In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1/2
cup of butter until light and fluffy.
Cut in 1/4
cup of butter until you have a crumbly mixture.
Not exact matches
Add 1
cup of cashews to a food processor and blend for 10 minutes
until cashew
butter forms.
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.
Streusel Topping: Melt the remaining 2 tablespoons (28 grams)
butter and stir into the reserved one
cup (150 grams)
of flour mixture
until it is crumbly and looks like coarse meal.
Butter the griddle and scoop 1/3
cup of batter and cook
until bubbles begin to form, flip and cook
until golden.
of butter, the remaining 1/2
cup of erythritol and stir well
until the erythritol is dissolved.
In the bowl
of a standmixer, cream the
butter with the remaining
cup of sugar
until light in color and fluffy (1 - 2 minutes).
In the bowl
of a stand mixer or in a large bowl with a hand held mixer, cream together
butter and remaining 1 1/3
cup sugar for about 3 minutes on high speed
until light and fluffy.
Place a couple inches apart on parchment paper - lined baking sheet.Bake 10 - 12 minutes or
until golden.Right away, press upside down frozen peanut
butter cup on top
of each cookie.
I based it loosely off
of one I can't even remember — a 1:1 ratio
of room - temperature cream cheese and
butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2
cup), a sprinkle
of salt, and around 3
cups of powdered sugar
until I realized adding more sugar was not going to help the runniness.
After almond
butter has been dropped into each
cup, pour the remaining half
of the chocolate
until filled to the top and almond
butter is covered.
In the bowl
of your electric mixer (or with a hand mixer), beat the
butter and remaining 1/2
cup (100 grams) sugar
until light and fluffy (about 2 - 3 minutes).
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.
In a medium bowl, using electric mixer, beat 4 tablespoons
of butter and 1
cup of white sugar on high speed for 1 minute
until well - combined.
● 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.
Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor
until it's ground up into a fine crumb, then you mix in a few tbsp
of melted
butter (3tbsp per
cup of ground crumbs), and then you can press it out into your pan.
In a bowl, beat together the peanut
butter, cream cheese, and 2/3
cup of the powdered sugar
until smooth.
Add the next 2
cups of flour and the 6 tablespoons
of melted
butter, mix
until the dough comes together for about 5 minutes.
;) 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.
Add 16oz
of almond
butter and 1/3
cup of maple syrup to the food processor, and blend
until the mixture comes together.
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.
Cream together the
butter and 3
cups of powdered sugar
until fluffy.
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
The recipe I saw whipped egg whites
until fluffy — added a
cup or
cup and half [forget which] real sugar and then started adding chunks
of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??
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.
Place 1 1/2
cups of the toasted coconut in a large food processor and process
until a smooth, creamy, coconut
butter forms.
Cut in 1/2
cup (1 stick)
of butter until crumbly.
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed
until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast juice
of 2 lemons 1/2
cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes
of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew
butter
Frost cake right away by spreading a tablespoon or two
of pumpkin
butter on a layer, then adding a 1/4
cup of frosting, then repeating
until all layers are used up.
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.
In a medium mixing bowl on medium speed beat the
butter, salt, cocoa, vanilla, the espresso, 1/3
cup of the warm cream and half the sugar
until smooth.
Meanwhile, combine melted
butter, remaining 1/4
cup hot sauce, and a dash or two
of Worcestershire sauce whisking
until smooth and well combined
along with 4 tablespoons
of vegan
butter, melted, 1/4
cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili powder, processing
until smooth.
On the stove top over medium heat in a small pan heat the
butter until melted then add 1
cup of beer.
In the bowl
of an electric stand mixer, whip together
butter, 3/4
cup granulated sugar and light brown sugar
until pale and fluffy, about 4 - 5 minutes.
Place 3/4
Cup + 2 Tbsp
of the almond
butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave
until the almond
butter is smooth and melted, about 1 - 2 mins.
In the bowl
of a standing mixer, use the paddle attachment to combine the
butter, eggs, 1/4
cup of sugar, vanilla, orange zest and 1
cup of flour with the yeast mixture
until smooth and combined.
In the bowl
of a mixer with paddle attachment, on medium speed, mix the
butter with 1
cup confectioners» sugar
until fluffy, for about 4 minutes.
In a large bowl set over a pan
of barely simmering water (bottom
of bowl should not touch water), stir chocolate and remaining 1/2
cup butter often
until melted and smooth.
For the crust: 1 2/3
cup crushed graham crackers 1/4
cup sugar dash
of ground cinnamon 1/4
cup plus 2 Tablespoons melted
butter Mix together the graham cracker crumbs, sugar, cinnamon and melted
butter until evenly moistened.
In another large bowl, cream together the
butter and the 1
cup sugar
until the mixture is fluffy and light, and continue to beat for a total
of 5 minutes, scraping down the sides
of the bowl.
My thoughts traversed around all the options I could think
of until I landed on this: Chocolate Peanut
Butter Cup Sandwich Cookies.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat
until sugar dissolves.
When you are ready to serve, microwave a
cup of peanut
butter until runny, drizzle over apples.
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter, melted + more for pan 2 Tablespoons
of honey 1/2
Cup of apple cider 3/4
Cup of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2
Cup of unsalted
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2
Cup of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and br
butter on medium heat
until melted and browned.
Next, put one
cup of oats into the processor and turn it into flour, then add the dates, flax egg, salt, vanilla, and Sunbutter Sunflower Spread (or nut
butter if you prefer) and process
until it forms a ball.
Place 1
cup of hazelnuts in a food processor and blend
until you get the consistency
of a nut
butter (about 4 minutes).
Add 1/3
cup of butter, let rest for 5 minutes, then stir
until smooth.
In the bowl
of a stand mixer (or in a bowl with an electric mixer), combine
butter and 2/3
cup sugar» mix
until creamy.