2 cups all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1/2 pound (2 sticks) butter at room temperature 1-1/2
cups granulated white sugar 1/4 cup brown sugar 1 egg 1-1/2 teaspoons pure vanilla extract 6 ounces bittersweet chocolate (at least 60 %), chopped
Ingredients: Cake 1/2 cup unsalted butter (1 stick), softened at room temperature 1 1/2
cups granulated white sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups all - purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda pinch of table salt
Ingredients: Cake 3 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter (don't use natural) 1/2 cup butter, at room temperature 3
cups granulated white sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2 cups chocolate chips
Green Velvet Cake: 2 1/2 cups all - purpose flour 2 tablespoons cocoa powder 1/2 teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2
cups granulated white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons (1 - ounce bottle) green food coloring
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2
cups granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2 tablespoons freshly grated ginger 1 tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin
Instead, I discovered that you can sub in 3/4 cup light or dark brown sugar, and 3/4
cup granulated white sugar for the 1 1/2 cup maple sugar.
3/4 cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1
cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)
Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3
cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract a few drops of green food coloring, if desired
Ingredients: Shortbread: 1 cup all - purpose flour 1/4
cup granulated white sugar pinch of salt 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
Ingredients 1 1/2 cups all - purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, room temperature 3/4
cup granulated white sugar 2 large eggs 1 tsp pure vanilla extract Juice and zest of one medium - large lemon 1/2 cup milk 1 1/2 — 2 cups fresh or frozen blueberries *
Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces 1 Tablespoon instant espresso powder, dissolved in 1/2 Tablespoon boiling water 3/4
cup granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)
1 cup brown sugar 1/2
cup granulated white sugar 1 tsp salt 1/2 tsp cinnamon 1 cup dark corn syrup 2 tsp vanilla extract 4 eggs, beaten 1/2 cup (1 stick) butter, melted and slightly cooled 2 cups pecans 1 box yellow cake mix 1 1/2 cups melted butter
Not exact matches
1/2
cup whipping cream 1/4
cup granulated sugar 6 ounces imported
white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons
granulated sugar 2 ounces imported
white chocolate (such as Lindt), coarsely chopped Powdered
sugar
Ingredients Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4
cup (150 g) whole milk 3/4
cup (150 g) heavy cream 1/4
cup + 1 tablespoon
granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
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
Ingredients Carmelized Candied Meyer Lemon 1 medium size meyer lemon 1/2
cup (100 g)
white granulated sugar
To make vanilla
sugar place a cut vanilla bean into 1 - 2
cups (200 - 400 grams) of
granulated white sugar or confectioners
sugar and store in a covered container for a few weeks before using.
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
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g)
white rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4
cup (170 g)
white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4
cup (6 fl oz or 170 g) of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
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
Pin It Yield: 10 servings Prep Time: 15 minutes Cook Time: 7 minutes Ingredients: 1 1/2
cups crushed salted pretzels 4 tablespoons
white sugar 10 tablespoons unsalted butter, melted 1
cup granulated sugar 2 (8 ounce) packages cream cheese, room... Continue Reading →
For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
for the crumb 1/2
cup granulated sugar 1 1/2 tbsp light brown
sugar, packed 3/4
cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp
white sprinkles 1/4
cup grapeseed oil 1 tbsp clear vanilla extract
Pin It 12 slices
white sandwich bread 1/2 pint fresh strawberries 4 oz cream cheese 1/4
cup powdered
sugar (icing
sugar) 2 large eggs 2 Tbsp milk 3 tsp
granulated sugar, divided 1/4 tsp cinnamon See more at sugarapron.com
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces
white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons
granulated sugar 1/2
cup milk Additional confectioners
sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2
cup (100g)
white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
1/2
cup (100 grams)
granulated sugar 1 tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf)
white sandwich bread 1 stick (4 ounces or 113 grams) unsalted butter, softened 3
cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml) vanilla extract
apple filling 9 - 10 assorted apples (I used braeburn, grannysmith, honeycrisp, and pink lady) 1/2
cup white granulated sugar 1/4
cup packed light brown
sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4
cup all purpose flour 3 tbsp unsalted butter
granulated white sugar 3/4
cup (5 5/8 oz.)
for the dough 1 tsp active dry yeast 3/4
cup warm water (104 - 110 °F) 2
cups all purpose flour 1
cup cornstarch 5 tbsp
white granulated sugar 1/4
cup canola or vegetable oil 2 1/2 tsp baking powder
3
cups all purpose flour 1/2
cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown
sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1
cup white chocolate chips
Butterscotch Cake Batter 1/2
cup (90 g) teff flour 1/2
cup (90 g) potato starch 1/2
cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4
cup (30 g)
white rice flour 1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2
cup (115 g or 1 stick) unsalted butter 1 1/4
cup (275 g) dark brown
sugar 1/2
cup (100 g)
white granulated sugar 1/2
cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4
cup buttermilk
2
cups mayonnaise 1
cup white vinegar 1/2
cup apple juice (fresh cider would work well also) 4 tsp
granulated sugar 2 tsp horseradish 2 tsp black pepper 2 tsp fresh lemon juice (I squeezed a half a large lemon) 1 tsp salt 1/2 tsp cayenne pepper
11 tablespoons unsalted butter 1 1/4
cups white granulated sugar 3/4
cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3
cup unbleached all purpose flour heaping
cup of garbage mix - ins (I used 4 nutty bars that I sliced.
For light brown
sugar - substitute 1/2
cup (105 grams)(120 ml) dark brown
sugar plus 1/2
cup (100 grams)(120 ml)
white granulated sugar
1 1/4
cups (250 grams - 265 grams)(300 ml)
granulated white or brown
sugar plus 1/4
cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave whole for the pitcher 4 - 5
cups of water 6 - 8 tablespoons
white granulated sugar, depending on the sweetness of the fruit.
In a small saucepan, place the 1
cup granulated sugar (coconut palm
sugar, light brown
sugar and / or
white granulated sugar), 1/2
cup honey and 1/4
cup oil (virgin coconut oil or neutral oil) and mix.
For Crunchy Granola Bars, combine 1
cup finely ground nuts, 1/2
cup granulated sugar (coconut palm
sugar, light brown
sugar and / or
white granulated sugar), 2
cups old fashioned rolled oats, 2
cups puffed rice cereal in a bowl and mix.
1
cup (200 grams) superfine or caster
sugar (if you don't have superfine
sugar simply take 1
cup (200 grams)
granulated white sugar and process it for about 30 seconds in a food processor)
;)
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
White chocolate gingerbread blondies from here 2 3/4
cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4
cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4
cups (218g) packed light - brown
sugar 1/2
cup + 2 tablespoons (124g)
granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3
cup (80 ml) unsulfured molasses 280g (10oz)
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
You can make your own by processing 1
cup (200 grams)
granulated white sugar in your food processor until very fine, about 30 - 60 seconds.
I know superfine
sugar can be quite expensive to buy, so a good solution is to make your own by processing 1
cup (200 grams)
granulated white sugar in your food processor until very fine, about 30 - 60 seconds.
Because superfine
sugar can be hard to find in grocery stores, just make your own by taking 1
cup (200 grams)
granulated white sugar and processing it in your food processor until very fine.
8 large eggs 1 1/2
cups (300 g)
white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2
cup whole milk 1/4
cup honey plus 1 tablespoon more for glaze 1 1/2
cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling)
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons
white granulated sugar or cane
sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped cream, either dairy cream or coconut cream
Crust & Topping: 1
cup white granulated sugar 3
cups unbleached all - purpose flour 1 teaspoon baking powder 1/2 teaspoon coarse kosher salt 1
cup (2 sticks) unsalted butter, very cold (like 15 - 20 minutes in the freezer very cold, not frozen) 1/4
cup buttermilk
Active Dry Yeast 1/2
cup warm water 2 large beaten eggs 1/4
cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3
cup all purpose flour + extra for dusting surface Canola Oil (3» of oil in your pan)
1/2
cup packed almond paste (about 5 oz; not marzipan), coarsely crumbled 1/2 teaspoon kosher salt 3/4
cup granulated sugar 2 sticks (1
cup) salted butter, room temperature 1 egg yolk,
white reserved 1 teaspoon almond extract 1 1/4
cups all - purpose flour
1/2
cup rosé (or juice of half a lemon *) 2 large (baseball size is good) ripe peaches 1/4
cup white granulated sugar (if your peaches are like crazy sweet juices everywhere omg then go ahed and use 3 tablespoons) tiny pinch of salt