My mission is to make dessert healthy in all aspects — free
from the sticks of butter, void of the pounds of sugar, sans the refined ingredients.
My mission is to make dessert healthy in all aspects — free
from the sticks of butter, void of the pounds of sugar, sans the refined ingredients.
I found it helpful to use the wrapper
from the stick of butter, which I had already dropped into the bowl I would melt it in over the water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch of butter without making a mess of my fingers or wasting a paper towel and butter that would be absorbed (probably used between 1/2 and 3/4 tbsp, but I did not measure).
Not exact matches
Other noticeable discounts in the New York Whole Foods location included a
stick of organic unsalted
butter selling for $ 4.49, down
from $ 5.29 per 16 ounces.
But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me
from going right ahead and whisking together some flour, sugar, and salt, cutting in two
sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
Blueberry Crostata
from BetterBaking.Com Test Kitchen Blueberry Crostata
from the BetterBaking.Com Test Kitchen World's Best Deep Dish Apple Cake Buttermilk Cinnamon Coffeecake Muffins Greek Scones Classic Buttery Vanilla Cupcakes Tollhouse Cookie
Sticks Van Gogh's Apple Strudel Bundt Cake Sara - Lee Style
Butter Pound Cake Double Apple Old Time Country Apple Pie La Motta Little Italy Big Chocolate Cake Apple Cider Chicken Rainforest Cafe Safari Soup My Favorite Cream
of Leek Soup Pizza Hut Buffet Rotini or Who Cares Pasta X * #!!!! Pizza Hut Style Pizza Dough Bistro Style Zucchini Lasagna Primavera Whole Wheat French Country Bread Brined Deli Style Garlic Dill Pickles New Year's Special Brisket in Red Wine Gravy Twisted Honey Cake Fresh Yeast New Year's Sweet Challah Walnut Cinnamon Pan Style Mandelbrot (Biscotti) Sticky Chewy Cherry Compote (Oven Baked) Rosh Hashanah Baked Apples with Rhubarb, Cranberries and....?
«We now have a line
of butters ranging
from our two - pound rolls, quarter
sticks and eight - ounce rolls that are unsalted, salted and flavor - infused to be distributed nationwide.»
Place about 1/3 cup
of the batter into the waffle iron and sprinkle a bit
of the remaining coconut sugar on top
of the batter in the waffle iron (you may want to grease the iron with coconut oil or
butter to keep sugar
from sticking), then close the iron and cook according to your iron's directions.
Ingredients (Adapted
from Joy
of Baking): 1/2 cup (1
stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small
stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Gluten me
from a fresh baguette... a platter
of mozzarella
sticks... a Hardee's
butter biscuit.
Maybe it was the three
sticks of butter that dissuaded me
from trying it sooner, but a visit
from our glorious friend Jenny was a... [Continue reading]
These are a slight variation
from my regular chocolate chip cookies... I subbed some white chocolate for the milk chocolate chips but
stuck with my usual ratio
of 50 %
butter and 50 % shortening.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons
butter, cut into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs
of rosemary, cut in half 1 cinnamon
stick Strips
of lemon zest
from 1/2 lemon
Similar to making the Tomato Base, spray the bottom
of a saucepan with 5 sprays
of low fat cooking spray, add the onion and soften it, stirring often, using boiled water
from a kettle if the onions begin to
stick, then once soft add the
butter beans and the vegetable stock.
3 bananas 1 tin
of sweetened condensed milk 2 cups whipping cream 1 package
of digestive biscuits or graham crackers1
stick of butter 1 tsp vanilla 1 small bar
of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely
from scratch just for you.
I got the recipe
from my friend Brett at work, and with two eggs and a
stick and a half
of butter, I never expected it to veganize as well as it did.
Ginger peach muffins
from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4
stick / 84g) unsalted
butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
Christmas cookies
from Australian Gourmet Traveller 1/2 cup (1
stick / 113g) unsalted
butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted
from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2
sticks / 226g) unsalted
butter, room temperature, coarsely chopped grated zest and juice
of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2
sticks) unsalted
butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Chock - full
of chocolate chip cookies
from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1
stick) unsalted
butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
Mince pie cupcakes with brandy
butter icing
from Delicious Magazine Cupcakes: 1/2 cup (1
stick / 113g) unsalted
butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch
of salt Brandy
butter icing: 1/3 cup (75g) unsalted
butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
It's important to note that due to mass processing, many
of the almond
butters you find in grocery or health food stores will not contain this high amount
of vitamin E.
Stick with almond
butter made in small batches
from fresh, organic almonds to get the highest nutritional content.
:D Lemon ginger cake slightly adapted
from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2
sticks) unsalted
butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted
from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2
sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
Bakewell slice
from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch
of salt 1 cup (226g / 2
sticks) unsalted
butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3
sticks) unsalted
butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1
stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed
from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
To prevent it
from sticking, always thoroughly
butter the bottom and the sides
of your baking pan with enough
butter, or use cooking parchment paper, depending on the recipe.
Raw Chocolate Chunk Cheesecake with Peanut
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans
from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the f
butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they
stick together.Press into the bottom
of a spring form pan and put in the fridge.
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +)
From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1
stick) unsalted
butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe
of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups
of a standard (12 - cup) muffin tin with paper or foil liners.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted
from King Arthur Flour) 1 C granulated sugar 1/2 C
butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream
of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted
from Magnolia Bakery) 1/2 C (1
stick) unsalted
butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
«Pare off some
of the crust
of the manchet - bread, and grate off half as much
of the rest as there is
of the root, which must also be grated: then take half a pint
of fresh cream or new milk, half a pound
of fresh
butter, six new laid eggs (taking out three
of the whites) mash and mingle them well with the cream and
butter: then put in the grated bread and carrot with near half a pound
of sugar, and a little salt, some grated nutmeg and beaten spice; and pour all into a convenient dish or pan,
butter'd, to keep the ingredients
from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»
Remove breadsticks
from oven and run a
stick of margarine or
butter over hot breadsticks and immediately sprinkle with salt mixture.
Remove
from oven and rub a 1/2
stick of butter over the warm breadsticks.
I'll
stick to different kinds
of nut
butter from now on, but will definitely be keeping this recipe around for years to come!
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest
of 2 oranges (I used 1 Tablespoon granulated orange peel
from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2
stick) unsalted
butter, melted
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4
sticks) room - temperature, unsalted
butter 1 large egg For the filling: 1/4 cup (1/2
stick) room - temperature, unsalted
butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle
of the oven.
Davis Chocolate produces dark, milk and white chocolate bars; chocolate bars with inclusions such as almond, peanut
butter, and cranberries; raw and powdered cocoa nibs and chocolate and peanut
butter chips for baking; wine
sticks for wine and chocolate pairing; wave
sticks for yogurt, ice cream, cakes, and just plain eating; liquid chocolate; truffles; and chocolate products packaged for others, creating custom orders ranging
from as little as 20 pounds to hundreds
of times that amount.
Most baking recipes call for unsalted
butter instead
of salted because the amount
of salt in salted
butter varies
from brand to brand, and there's no way to really know how much salt you're getting in a
stick.
Baking spray 1/4 cup
of turbinado sugar 3 cups
of sifted cake flour 1 teaspoon salt 1
stick of butter (or Smart Balance) 1/4 cup
of Chobani lemon or vanilla Greek yogurt 2 cups
of sugar 6 eggs, room temperature 2 teaspoons vanilla extract Zest
from one lemon 1 cup
of heavy cream
Drain the pasta and mix with a dash
of olive oil or
butter to keep it
from sticking while you prepare the sauce.
It's a long way
from the marshmallow, whole
stick of butter, several cups
of sugar sweet potato casserole standard that often appears on the table this time
of year.
1 rotisserie chicken, meat pulled
from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream
of chicken soup (10 3/4 oz size can) 1 1/2 cups
of chicken broth 2 tablespoons
of cornstarch 1 1/2 cups
of self - rising flour (White Lily preferred) 1 cup
of buttermilk 1
stick of melted
butter
Deglaze the pan with chicken stock scraping the bottom
of the pan to release any
stuck bits then add fish sauce, lime juice
from 1 lime, almond
butter and tomatoes and bring to a simmer.
When you get home
from the store, put on a big pot
of water to come to a boil, take out a half
stick of unsalted
butter to warm up, and dry that pound
of halibut cut into four pieces.
1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks
of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken stock / broth 1
stick of unsalted
butter about 1/4 cup
of flour 1 cup fresh grated Parmesan cheese (not that dust
from the green can) 1 1/2 cups
of bow - tie pasta or cheese tortellini (uncooked) About a cup
of heavy cream Canola oil
It's incredibly decadent and buttery
from... oh, I don't know... maybe the THREE
sticks of butter in the recipe.
From traditional chocolate brownies and peanut
butter swirl creations to frosted brownies, Irish cream brownies — and yes, even brownies on a
stick — Betty has every recipe you need to bake a batch
of must - try brownies today.
Bake at 375º for about 15 minutes, remove
from the oven, baste with melted
butter (I actually just rub a
stick of butter on the hot buns and it melts right in), and allow to cool to room temperature.
Ingredients — Makes 3 mini loaves 1 1/2 cups (195gms) all - purpose flour, spooned into measuring cup, then leveled off with a knife 1/2 tsp baking powder 1/8 tsp baking soda 1 1/4 tsp finely ground cardamom pods (
from about 10 - 12 whole cardamoms) Pinch
of salt 1 1/2
sticks (170gms)
butter, at room temperature 1/2 cup (115gms) cream cheese, at room temperature 1 cup granulated sugar 3 large eggs, at room temperature