Not exact matches
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
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all -
purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch
of salt Confectioner's sugar, for
dusting
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all
purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for
dusting Preheat the oven to 180 °C / 350 °F.
;) 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.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all
purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for
dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the milk in a large bowl and mix to combine.
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest
of 1 orange, finely grated 2 1/2 cups all
purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for
dusting
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)
Dust a large piece
of parchment paper and your rolling pin with all -
purpose gluten - free
flour.
3/4 cup unsalted butter 1/2 cup sugar The grated zest
of one lemon Pinch
of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All -
Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment p
Flour 3/4 cup almond
flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment p
flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for
dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for
dusting 3 1/2 cups (490g) all
purpose flour, plus extra for
dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
1 disk
of pie dough (plus 1 disk, if decorating) All -
purpose flour, for
dusting 1 15 - ounce can pure pumpkin 1 1/4 cups heavy cream 2/3 cup granulated sugar 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg
Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole - milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4 cup all -
purpose flour Finely grated zest
of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for
dusting
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all -
purpose unbleached
flour 1 Tbsp baking powder Zest
of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips
Dust the cranberries and chocolate chips with a little
of the dry mixture before folding into the dough to prevent clumping and sticking.
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All
purpose flour, for
dusting (you can substitute gluten free
flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
1/2 cup extra virgin olive oil 1 cup sugar 2 eggs 1/2 cup dry marsala wine zest
of 2 oranges 1 1/4 cups unbleached all
purpose flour 1/2 cup polenta 2 teaspoons baking powder dash
of freshly grated nutmeg 2 cups shredded carrots (about 3 large carrots) powdered sugar, for
dusting
For the sweet pastry dough 1 1/4 cups (5 oz / 150 g) all -
purpose (plain)
flour, plus extra for
dusting pinch
of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg yolk
ingredients SHORTBREAD CRUST: 2 sticks unsalted butter (softened, plus extra for greasing) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 lemon (zested) 2 cups all -
purpose flour 1/2 teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest
of 3 lemons reserved, divided) 1 cup all -
purpose flour 1 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup Confectioner's sugar (for
dusting)
Ingredients: Pie Dough, or your favorite prepared crust (and skip steps 1 and 2) All -
purpose flour, for
dusting 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3 / 4 - inch pieces 1 cup sugar 2 tablespoons cornstarch Pinch
of salt Crumble Topping Procedures:
The exterior
of the dough was
dusted with a bit
of all -
purpose flour before letting it rise to prevent it from sticking to the pan or the piece
of plastic that was used to cover the rising dough, giving it a lighter appearance.
3 cups + 1 tablespoon all -
purpose flour plus more for
dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest
of 1 lemon 1 cup fresh or frozen blueberries Sanding sugar, optional
Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest
of 2 lemons salt and pepper to taste ravioli dough: 2 cups all
purpose flour, plus more for
dusting 1/2 cup semolina
flour, plus more for
dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water
for the crust 220 g (4 dl; 1 2/3 cups) all -
purpose flour + more to
dust 1 large pinch
of fine sea salt 2 tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4 tbsp ice cold water
1/2 pound (2 sticks) unsalted butter at room temperature 3/4 cup granulated sugar 1 egg yolk Juice and zest
of 1 lemon plus more zest for decorating Juice and zest
of 1 lime plus more zest for decorating 1-1/2 cups all -
purpose flour plus more for
dusting 1/2 cup cornstarch 1/2 teaspoon salt
1 1/2 cups all
purpose flour Pinch salt 2 eggs 1/4 cup granulated sugar Zest
of 1 orange Vegetable oil for frying Powdered sugar for
dusting