Not exact matches
1
cup hazelnuts 14.4 oz box graham crackers, crushed (about 4
cups) 8 oz dark or semisweet chocolate 1/2
cup dark alkalized (Dutch process) cocoa powder 1 1/2
cups (3 sticks) unsalted
butter, at
room temperature 1
cup packed brown sugar, dark 2 large eggs
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
1/3
cup sifted coconut flour 2/3
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3
cup extra-virgin coconut oil or palm shortening or
butter,
room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract
1/2
cup Guinness extra stout beer 1/2
cup unsalted
butter, at
room temperature 6 tbsp cocoa powder 1
cup all purpose flour 1
cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour cream
for the cookie dough: 1
cup butter,
room temperature 1 1/2
cups sugar 1/4
cup glucose 1 egg 1/4 tsp.
Buttermilk - Blueberry Breakfast Cake Ingredients 1/2
cup unsalted
butter,
room temperature 2 tsp.
1/2
cup unsalted
butter, at
room temperature 1/3
cup brownie mix 2 tbsp unsweetened cocoa powder 1 tsp vanilla extract 2 tbsp milk 2
cups powdered sugar 1/4 tsp cayenne pepper
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at
room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at
room temperature 6 Tbsp unsalted
butter, at
room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at
room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
salt 8 TBSP unsalted
butter (1 stick), at
room temperature 1/2
cup granulated sugar 1/2
cup packed dark brown sugar 1 large egg 1 tsp.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at
room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Chocolate Chip Coffee Cake 1 1/3
cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4
cup sugar 1/2
cup butter,
room temperature 2 large eggs 1 tsp vanilla extract 1/2
cup buttermilk 3/4
cup chocolate chips
French Toast:
butter, for greasing the pan 4 large eggs,
room temperature 1 1/2
cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
1 1/2
cups mashed or riced cooked potatoes (I used russet) 1/2
cup butter,
room temperature 2
cups buttermilk,
room temperature or slightly warmed 1 1/2 Tbsp.
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
4 medium sized granny smith apples 2 tbsp brown sugar 1 tsp vanilla extract 1 tsp cinnamon 9 tbsp (125g)
room temperature butter 1/2
cup and 2 tbsp (150 ml) sugar 3/4
cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powder
Ingredients 2 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cream of tartar 1
cup (2 sticks)
butter,
room temperature 1 1/2
cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1
cup cinnamon chips
Crispy Bottom Peanut
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan cream cheese,
room temperature 1
cup smooth peanut
butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
for the cinnamon cream cheese frosting: 12 oz cream cheese, cold 6 tbsp unsalted
butter, at
room temperature 1 tbsp vanilla extract 4
cups powdered sugar 1 tsp cinnamon
Brownie Mix: 6 tablespoons unsalted
butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3
cup granulated sugar 2 large eggs, at
room temperature 1/2
cup all - purpose flour 1 Tbs.
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
6 oz cream cheese, at
room temperature 3 tbsp unsalted
butter, at
room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2
cups sifted confectioners» sugar
Red Velvet Base: 1 3/4
cups all - purpose flour 1/4
cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1
cup unsalted
butter, melted 2
cups granulated sugar 3 large eggs,
room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring
Cake: Nonstick cooking spray 4 T.
butter, at
room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour cream [I used nonfat yogurt]
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted
butter, at
room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Blondies: 3/4
cup (1 1/2 sticks) unsalted
butter, melted and cooled slightly 1 1/2
cups granulated sugar 2 large eggs,
room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation
butter extract (optional) 1 1/2
cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2
cup rainbow sprinkles (jimmies) *
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.
unsalted
butter,
room temperature 1/2
cup confectioner's sugar zest from 2 oranges 1 Tbsp.
1/2
cup sugar 1 (1/2
cup) stick
butter room temperature 1 egg 2 1/2
cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1
cup canned pumpkin 1
cup mint chocolate chips
3/4
cup (1 1/2 sticks) unsalted
butter,
room temperature, plus more for pan and parchment 2 1/3
cups cake flour, plus more for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs,
room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced almonds, toasted
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)
3 tablespoons
butter 1 teaspoon red pepper flakes 1
cup whole wheat pastry flour 3/4
cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4
cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1
cup buttermilk 1 large egg 2 1/2
cups corn, fresh (or at
room temperature if previously frozen)
2
cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks) unsalted
butter,
room temperature 1 1/4
cups sugar 1 large egg 2 teaspoons vanilla extract 1
cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
Cream Cheese Icing 8 ounces (227 grams) cream cheese,
room temperature 1/4
cup (1/2 stick or 57 grams) unsalted
butter,
room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4
cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if necessary
salt 1/4
cup unsalted
butter, at
room temperature 1
cup granulated sugar 2 large eggs 3 large size bananas, very ripe and mashed 1/3
cup plain low fat yogurt 1 tsp.
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
for the cake 4 tbsp (1/2 stick) unsalted
butter,
room temperature 1/3
cup vegetable shortening 1 1/4
cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2
cup buttermilk 1/3
cup grapeseed oil 2 tsp clear vanilla extract 2
cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4
cup + 2 tbsp white sprinkles, separated
for the frosting: ○ 150g
butter, softened at
room temperature ○ 180 — 200g (1 1/4 — 1 1/2
cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)
1/2
cup + 6 Tbsp Unsalted
Butter, at
room temperature 3
cups + 3 Tbsp All Purpose Flour 1
cup Caster Sugar 1 Large Egg, lightly beaten 1 tsp Vanilla Extract
For the Cake 1 1/4
cups all - purpose flour 2/3
cup Dutch - process cocoa powder (or Hershey's special dark) 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4
cup unsalted
butter 1 1/2
cups sugar 1 teaspoon vanilla 3 large eggs,
room temperature 1 1/4
cups buttermilk
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.
6 TBSP unsalted
butter, at
room temperature 1/2
cup granulated sugar 1 egg 1/2 tsp.
3
cups powdered sugar 1/2
cup unsalted
butter, at
room temperature 8 ounces cream cheese, at
room temperature 3 TBSP maple syrup 1 tsp vanilla
unsalted
butter, at
room temperature 2 1/2
cups sugar 6 eggs 1
cup plus 2 tbsp.
1/2
cup unsalted
butter (slightly cooler than
room temperature) 1/3
cup sugar 1/2 tsp sea salt 1 tsp lemon zest half the contents of one Earl Grey tea bag 1
cup all purpose flour
1 1/2
cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted
butter, softened to
room temperature 1
cup dark brown sugar, packed 1/2
cup granulated sugar 2 large eggs,
room temperature 2 teaspoons pure vanilla extract 1 1/4
cup old - fashioned oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet chocolate chips
unsalted
butter (I used Plugra), at
room temperature 2 3/4
cups brown sugar (I used Imperial), packed 3 large eggs 1 tsp.
for the frosting 12 tbsp (1 1/2 sticks) unsalted
butter,
room temperature 1/4
cup + 2 tbsp vegetable shortening 3 oz.
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
1/2
cup hot water 2 tsp vanilla extract, divided 2 2/3
cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1
cup unsalted
butter, at
room temperature 4 large eggs 1
cup milk