Not exact matches
1/4 cup (56
g) unsalted organic grass - fed
butter, slightly
softened (or clarified
butter or coconut oil for strict paleo)
340.5
g salted
butter,
softened to room temp 384
g powdered sugar 96
g unsweetened cocoa powder 2 tsp vanilla extract 3 - 4 tbsp heavy whipping cream
1/2 cup (1 stick) Earth Balance,
softened 1 cup granulated sugar 1/2 cup natural peanut
butter (smooth or crunchy) 1 Ener -
G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut
butter and / or chocolate chips
90
g unsalted
butter,
softened 70
g confectioner's sugar 4 eggs, yolks and whites separated 90
g dark chocolate, melted in bain - marie 90
g all - purpose flour, sifted 70
g caster sugar
350
g unsalted
butter,
softened 350
g icing sugar, sifted 2 — 8 tbsp milk (Note 2) 2/3 of prepared orange curd (see above) 3 tbsp orange juice
150
g unsalted
butter,
softened 200
g caster sugar, divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240
g plain flour pinch of salt 3/4 tsp baking powder 3/4 tsp bicarbonate of soda 50
g dessicated coconut 6 — 7 tbsp milk
• If you won't be using brioche or any other buttery - type vegan bread to make this, you could make a compound of nondairy
butter with the fruit: just mash 2 tablespoons (28
g)
softened nondairy
butter with the fruit until combined.
310
g unbleached all - purpose flour 30
g cocoa powder (Dutch processed) 1/2 teaspoon ground cardamom 1/2 teaspoon salt 170
g (1 1/2 sticks)
butter,
softened 200
g powdered sugar 100
g firmly packed dark brown sugar 1 1/2 tablespoons Nielsen - Massey Madagascar Bourbon Pure Vanilla Extract 1 teaspoon Nielsen - Massey Pure Chocolate Extract 1 egg 60 ml unsulphured original molasses 50
g sugar to dip glass bottom
Ingredients filling 28
g blueberries 1 / 2t (2.5
g) unsalted
butter,
softened 1 / 4t (1.1
g) truvia pinch of xanthan gum 1 / 8t (2
g) vanilla flavor alcohol - free topping 1T (6
g) sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3
g) coconut flakes 1 / 2t (2.2
g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5
g) cold
butter, cut into small cubes Directions -LSB-...]
unsalted
butter,
softened 2 cups (405
g) light brown sugar, packed 1/4 cup... Continue Reading →
1 1/4 sticks (5 oz / 150
g) unsalted
butter,
softened 3/4 cup (5 oz / 150
g) superfine (caster) or granulated sugar 2 eggs 1 1/2 cups (5 oz / 150
g) ground almonds 2 tablespoons all - purpose (plain) flour 12 figs, cut into quarters 2 tablespoon slivered (flaked) almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar, for dusting
1/2 pound (2 sticks) unsalted
butter,
softened 1/2 cup / 3.5 oz / 100
g sugar scant 1/2 teaspoon fine sea salt 2 teaspoons rose water large grain sugar, for sprinkling
100
g)(28 %) 50
g brown sugar (12 %) 85
g unsalted
softened butter (24 %) 7
g salt (2 %) 110
g milk (31 %) ** 90
g raisins, soaked in rum (25 %) *** lemon zest of one lemon orange zest of one orange pinch of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg ** NOTE: Please feel free to add more liquid (steps of 10
g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
For almond shortbreads: 1 cup (140
g) fine brown rice flour 1/2 cup (50
g) tapioca flour 1 cup (110
g) ground almonds 1/2 cup (100
g) firmly packed blended unrefined raw sugar 14 tbsp (200
g)
butter, slightly
softened Blended unrefined raw sugar or powdered sugar to dust, optional
1/2 cup margarine,
softened 1 large banana, mashed 3/4 cup brown sugar 1/2 cup (100
g) unsweetened peanut
butter 1 teaspoon cinnamon 1 cup whole wheat flour 2 teaspoons baking soda 2 cups oatmeal
100
g)(28 %) 50
g brown sugar (12 %) 85
g unsalted
softened butter (24 %) 7
g salt (2 %) 110
g milk (31 %) * * NOTE: Please feel free to add more liquid (steps of 10
g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
8 3/4 tbsp (125
g)
butter,
softened 1/4 cup (50
g) muscovado or soft brown sugar 1/4 cup (50
g) firmly packed blended unrefined raw sugar 2 tsp (10 mL) molasses or golden syrup 1 tsp (5 mL) vanilla extract 2 large free - range eggs 1/2 cup (60
g) fine quinoa flour 1/3 cup (55
g) potato flour 3 tsp (15 mL) ground ginger 1/2 tsp (2.5 mL) ground cinnamon 1/2 tsp (2.5 mL) gluten - free baking powder 1/2 tsp (2.5 mL) baking soda 1 tbsp (15 mL) boiling water
Ingredients Crust 5 oz (150
g)
butter cookies or shortbread (about 40 cookies) 1/4 cup (50 mL) unsalted
butter, melted Filing 1 1/2 pkg (375
g) cream cheese,
softened 1/3 cup (75 mL) sugar 2 large eggs 1 tsp (5 mL) vanilla 2 oz (60
g) good quality white chocolate, chopped 1/2 pint (250 mL) blackberries or raspberries Preparation Preheat oven to 375 ˚F (190 ˚C).