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
I used to love peanut butter
cups, but now that milk chocolate, jam packed with
sugar, doesn't really appeal to me
at all.
I got the butter to the perfect amber color and added the powdered
sugar one
cup at at a time and it was just one thick pile of goop.
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
117 oz of baked beans (# 10 can like you get
at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown
sugar 1 lb of smoked brisket, chopped 1
cup bourbon
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
For the Roasted Strawberry Cream Filling: 2
cups strawberries, plus 5 - 7 for garnish 2 tablespoons white granulated
sugar 1
cup heavy cream 8 oz cream cheese,
at room temperature 1/3
cup honey
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own
at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Gradually begin adding the powdered
sugar, about one
cup at a time, until frosting is light and fluffy.
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.
unsalted butter,
at room temp 2
cups powdered
sugar 1 tsp.
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
For the Cheesecake: 32 ounces cream cheese,
at room temperature 3/4
cup granulated
sugar 1/2
cup light brown
sugar 2
cups (about a 15 - oz can) canned pumpkin 4 eggs,
at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Beat on low and add in 1
cup of powdered
sugar at a time and beat on low.
I added 1-1/2
cups of confectioners
sugar at that is just right.
In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2
cup (100 grams) granulated
sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.
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
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]
Beat 2 eggs and 1
cup brown
sugar at medium - high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted.
Beat in remaining 3/4
cup orange /
sugar, 2 tablespoons
at a time, until mixture is thick and foamy, about 4 minutes.
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)
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.
1
cup granulated
sugar 1
cup heavy cream,
at room temperature 1/2 tsp pure vanilla extract pinch of kosher salt 1 1/2
cup of fresh cranberries 1
cup toasted walnut
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)
Also mixed in about a
cup of semi-sweet choc chips
at the end, and sprinkled a handful of pecans and a bit of course maple
sugar over the top before putting it in the oven.
Gradually add powdered
sugar (about 1
cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.
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
Use 1/8
cup of cinnamon
sugar, place
at the bottom of the pan, then rotate the pan around so that the cinnamon
sugar sticks to where the butter is.
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)
Cupcakes 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs,
at room temperature 1
cup canned pumpkin purée (8 ounces), not pie filling 1/2
cup granulated
sugar 1/2
cup light brown
sugar, lightly packed 1/2
cup vegetable oil
ingredients: for the crust: 450 grams (1 pound) butter, cold and diced 630 grams (5
cups) flour 50 grams (1/4
cup)
sugar 2 teaspoons kosher salt ice water, as needed (
at least 120 mL — 1/2
cup)
Slowly add sifted powdered
sugar, one
cup at a time, beating well after each addition.
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.
unsalted butter (I used Plugra),
at room temperature 2 3/4
cups brown
sugar (I used Imperial), packed 3 large eggs 1 tsp.
Maple Frosting 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 1/2
cup coarsely chopped Heath bars, for serving (2 1.4 - ounce bars)
Add pinch of salt and vanilla extract, then gradually add powdered
sugar (about a
cup at a time), mixing on low speed until completely incorporated.
For the Cookie Base 1/2
cup unsalted butter,
at room temperature 3/4
cup sugar 1 egg 1 1/3
cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp fresh ground nutmeg (optional)
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
2 3/4 — 3 1/2
cups bread flour or all - purpose flour 1/4
cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3
cup warm water 1 egg,
at room temperature Cornmeal 1/4
cup of butter, melted
As you're beating in the icing
sugar to your butter, add about 1/2
cup at a time while mixing
at about medium - low speed.