Ingredients: 100
grams soft butter 80 grams light brown sugar 1 tbsp.
Ingredients: 100
grams soft butter 125 grams smooth peanut butter 100 grams sugar 70 grams dark brown sugar 1/4 tsp.
For chocolate chip cookie layer: 100
grams soft butter 200 grams (1 cup) sugar 1 tsp.
Ingredients: 200
grams soft butter 180 grams sugar Pinch of salt 1 tsp.
For the dough: 500 grams flour 25 grams fresh yeast (or 8 grams instant dry yeast) 125
grams soft butter 100 grams sugar 2 large eggs Pinch of salt 200 ml.
fresh orange juice Zest of 1 orange 3 large eggs 75 grams sugar 75
grams soft butter 125 ml.
Not exact matches
ingredients: for the crust: 112
grams (1 stick, 8 tablespoons) unsalted
butter,
soft 100
grams (1/2 cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120
grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yolk
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260
grams) all - purpose flour 1/3 cup (40
grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170
grams)
butter,
soft 3/4 teaspoon kosher salt 1 1/3 cups (265
grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110
grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk
Grab the Gold Protein Snack Bar in Peanut
Butter Chocolate: 11
grams of protein in an all - natural
soft snack bar, in a great flavour (how can you go wrong with Peanut
Butter and Chocolate?!).
Dough 3/4 cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a
soft, smooth dough 2 cups (241
grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57
grams) unsalted
butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35
grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46
grams) potato flour or instant mashed potato flakes
active dry yeast 100
grams (1/2 cup) sugar 100
grams (3/4 stick)
soft butter 2 large eggs 125 ml.
ingredients: for the cake: 55
grams (1/4 cup, 2 ounces)
butter,
soft 50
grams (1/4 cup) neutral oil 135
grams (1/2 cup plus 2 tablespoons) sugar 85
grams (1/4 cup plus 2 tablespoons) brown sugar 1/4 teaspoon kosher salt 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 220
grams (7 1/2 ounces, 3/4 cup plus 2 tablespoons) pumpkin purée 30
grams (2 tablespoons) milk 195
grams (1 1/4 cup plus 2 tablespoons) flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder
for the frosting: 225
grams (2 sticks, 1 cup) unsalted
butter,
soft 400
grams (3 1/4 cups) powdered sugar 1/2 teaspoon salt 225
grams (8 ounces, 1 cup) mascarpone, room temperature 60 to 80
grams (1/4 to 1/3 cup) heavy cream, room temperature
65
grams / 1/4 cup / 2.3 ounces softened
butter (not melted but
soft) 60
grams / 1/2 cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7
grams or substitute with a dash of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65
grams / 1/2 cup / 2.3 ounces sifted all purpose flour 1 table spoon cocoa powder A couple of drops of red food coloring
for the frosting: 113
grams (8 tablespoons) unsalted
butter,
soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream
ingredients: for the cake: 113
grams (8 tablespoons) unsalted
butter,
soft 200
grams (1 cup) granulated sugar 2 eggs 45 mL (3 tablespoons) heavy cream 60 mL (5 tablespoons) water 1 teaspoon vanilla extract 175
grams (1 1/2 cups plus 2 tablespoons) flour 2 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup sprinkles of choice
115
grams (8 tablespoons) unsalted
butter (that's 1 stick to Americans) 170
grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140
grams (about 1 cup) brown sugar 150
grams soft goat cheese 240
grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)
ingredients: for the cake: 240
grams (2 cups) flour 30
grams (1/4 cup) cornstarch 350
grams (1 3/4 cups) sugar 1 heaping teaspoon kosher salt 1 tablespoon plus 1 teaspoon baking powder 175
grams (6 ounces)
butter,
soft and cut into pieces 240 mL (1 cup) almond milk 170
grams (6 ounces, 6 large) egg whites 2 teaspoons vanilla extract
1/3 cup (75
grams) unsalted
butter, at room temperature (can use a
soft natural buttery spread made with oil l
for the coconut cake: 120
grams (1 cup) flour 15
grams (2 tablespoons) cornstarch 2 teaspoons baking powder 60
grams (2 ounces)
butter,
soft 30
grams (1 ounce) coconut oil 175
grams (3/4 cup plus 2 tablespoons) sugar 1/2 teaspoon kosher salt 120
grams (1/2 cup) coconut milk, full - fat 85
grams (3 ounces, 3 large) egg whites 1 teaspoon vanilla extract 1/2 cup shredded coconut
for the chocolate Italian meringue buttercream: 4 egg whites pinch of cream of tartar 200
grams (1 cup) sugar 60
grams (1/4 cup) water 3/4 teaspoon kosher salt 1 teaspoon vanilla extract 450
grams (2 cups)
butter,
soft but cool, chopped 350
grams (12 ounces) bittersweet chocolate, chopped