Ingredients 1
cup salted butter (1 stick melted and cooled, 1 stick room temperature, see directions) 1 1/2 cups granulated sugar 2 teaspoons vanilla 2 eggs 3 tablespoons strong coffee 2 2/3 cup all purpose flour 1/2 cup natural cocoa powder (not Dutched) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips
ground cinnamon 4 eggs, beaten 1/2
cup salted butter (1 stick) 2 cups pecans (extras to dress the top)
1/2
cup salted butter, softened 1/2 cup granulated sugar 1 teaspoon almond extract 1 egg 1 2/3 cups flour 1 Tablespoon milk
1/4
cup salted butter 3/4 cup all - purpose flour, sifted 1/4 teaspoon salt 1/2 teaspoon granulated sugar 3 tablespoons cold water
A favorite from our friend Valerie Bertinelli ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more for greasing dish)...
1 1/2 cups yellow cornmeal (I use Albers) 1/2 cup AP flour 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 egg beaten 1 1/2 cups buttermilk 1/2
cup salted butter melted in a small bowl, cooled slightly 1/4
cup salted butter melted in a 2nd small bowl
Yield: 12 cupcakes Ingredients: For the Gingerbread Cupcakes: 1/2
cup salted butter, room temperature 1/2 cup dark brown sugar 1 egg 1/2 cup milk 1/2... Continue Reading →
2 1/4 teaspoons Active Dry Yeast (1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4 cup warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1
cup salted butter (2 sticks), chilled, cut into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla
2 cups all - purpose flour 3 Tablespoons granulated white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4
cup salted butter 1 cup buttermilk (low fat is fine) 1 large egg, beaten 3/4 cup currants 1/2 teaspoon caraway seeds (optional)
Chocolate Peanut Butter Saltine Toffee Author: Pinch of Yum Serves: 10 Ingredients 1 cup brown sugar 1
cup salted butter 1 sleeve Saltine crackers 3/4 cup peanut butter 1 1/2 -2 cups chocolate chips sprinkles!
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
Sweet Peanut Butter Bread Ingredients 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4
cup salted butter, room temperature 1/2 cup sugar 1/4 cup packed brown sugar 1 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 cup milk
75 g / v. scant 2/3 cup rye flour 175g / 1 1/2 cups unbleached all - purpose flour 1/4 teaspoon fine grain sea salt 8 oz / 1
cup salted butter 1/3 cup / 80 ml cold water or beer
1
cup salted butter, at room temeperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 3 cups all - purpose flour 1 teaspoon baking powder Powdered sugar, for decoration
Pin It Author: Miranda Serves: 23 — 24 cookies Ingredients: 1 + 1/2
cups salted butter, room temperature 1 + 3/4 cups granulated sugar 3 T. powdered freeze dried strawberries -LRB-.8 oz package) 1 egg 1 T. vanilla 3 +... Continue Reading →
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
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
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
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea
salt Freshly ground black pepper
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2
cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2
cups crunchy peanut
butter Salt to taste
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable oil for frying
The new chocolate ghouls, Halloween rocky road, chocolate orange brownies and
salted vanilla almond
butter cups are my absolute favourites but the others are all amazing too.
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic 1
cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh)
Salt & Black pepper
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon
salt 6 tablespoons almond
butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
4 tablespoons Coconut Oil 4 tablespoons Almond
Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea
Salt Jam of your choice (we used Raspberry)
1/2
cup unsalted
butter, softened 1
cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4
cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon
salt 1 1/2
cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
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
5
cups oatmeal, any kind (quick or rolled) 2
cups unsalted
butter 4
cups all - purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2
cups sugar 2
cups brown sugar, packed 3
cups chocolate chips 1/2 teaspoon
salt 1 - 8 oz.
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
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons
butter 1/4
cup vegetable oil 3
cups water
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
1 store bought pizza dough 1 tablespoon olive oil 1
cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3 tablespoons unsalted
butter, melted 1/3
cup mozzarella, shredded
salt and pepper to taste
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
1 stick unsalted
butter, plus extra for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon coarse sea
salt 6
cups rice krispies cereal
1/2 butternut squash roasted * 1/2
cup frozen spinach (unthawed) 1/4
cup butter 1/4
cup finely chopped onions 1/4
cup arrowroot starch 3
cups milk 1
cup shredded sharp cheddar cheese 1
cup shredded parmesan cheese 1/2 tsp
salt 1 box Catelli gluten free penne pasta
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 oil (
butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4
cup chopped kalamata olives (about 10 - 12) 1/4
cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
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
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon
salt -2 eggs -6 tablespoons
butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3
cup salted and roasted cashews, chopped
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea
salt 1/2
cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
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
-2 medium sweet potatoes or yams (makes about 1 1/2
cups mashed sweet potato)-5 scallions -2 T cilantro -2 T
butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin -
salt & pepper - cooking spray
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
Fish: 1
cup flour 1 teaspoon garlic powder
Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2
cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon
butter 1/4
cup white wine Wondra flour, to thicken
Crust 1 1/2 sticks (12 tablespoons)
butter, cold, cut into thin slices 2
cups all - purpose flour 2 tablespoons sugar 1/4 teaspoon
salt
• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs
butter & 3/4
cup shredded cheese •
Salt / pepper to taste • Stir to coat • Pour into
buttered 8 × 10 baking pan • Cover with additional 3/4
cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)
4 tablespoons
butter 1/2
cup light brown sugar, lightly packed 1/2
cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher
salt
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
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