8 ounces / 227 grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18 grams organic
granulated sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
1 3/4 cups (415 ml) whole or 2 % milk 3 tablespoons cocoa powder 3 tablespoons
granulated sugar Pinch of salt 1 teaspoon vanilla extract Mini semi-sweet chocolate chips Mini marshmallows
For roasted almond ice cream 1 cup whole almonds 2 cups heavy cream 1 cup whole milk 1/2 cup
granulated sugar Pinch of salt 6 egg yolks 1/2 teaspoon almond extract
For the Crust: 1 1/2 cups finely crushed graham crackers or crisp ginger snap cookies 2 tablespoons
granulated sugar pinch of salt 5 tablespoons unsalted butter, melted and slightly cooled
1 1/2 cups fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2 tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup
granulated sugar pinch of salt 1 tablespoon fresh - squeezed lemon juice, from about 1/2 medium lemon 1 large egg + 3 large egg yolks, room temperature 6 tablespoons unsalted butter, room temperature, cut into 24 small cubes
1 cup whole milk 6 egg yolks 2 cups heavy cream 3/4 cups
granulated sugar Pinch of salt 1 teaspoon vanilla extract 1-1/2 cups mini marshmallows 4 ounces milk chocolate, finely chopped 4 graham crackers, crumbled
For ice cream 1-1/2 cups heavy cream 4 large egg yolks 3/4 cup whole milk 3/4 cup
granulated sugar Pinch of salt 1 teaspoon vanilla extract
Not exact matches
In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a
pinch of
granulated sugar will help caramelize the onions).
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
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup
granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice
pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
It's a mixture here of chili powders (paprika and spicy cayenne) along with
granulated garlic, onion powder, mustard powder, brown
sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a
pinch or THREE of ghost pepper chili powder.
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup
granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch
pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup
granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries
Pinch of salt 1 egg yolk Sanding or crystal
sugar, for garnish
1 cup
granulated sugar 1 cup heavy cream, at room temperature 1/2 tsp pure vanilla extract
pinch of kosher salt 1 1/2 cup of fresh cranberries 1 cup toasted walnut
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup
granulated sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of sea salt
While the cider boils, heat 1 cup of heavy cream, 1 cup whole milk, 3/4 cup
granulated sugar, and a
pinch of salt in another medium saucepan over medium heat.
Cake 5 large eggs, separated 1 cup
granulated sugar, divided 1 teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2 teaspoons baking powder
Pinch of salt
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g)
granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda
pinch of salt Topping: 220g cream cheese, room temperature 100g icing
sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
In a thick - bottomed sauce pan, add
granulated sugar, light brown
sugar,
pinch of salt, and water.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup
granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or sea salt
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda
pinch of salt 125g
granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g)
granulated sugar Preheat your oven to 180 °C / 350 °F.
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.
;) 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.
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown
sugar 1/4 cup
granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg
pinch cloves
pinch allspice
pinch ginger
pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
Filling and topping: 4 1/2 tablespoons
granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown
sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a
pinch of salt) demerara or other coarse
sugar, or regular
granulated sugar
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2 cups
granulated sugar 1 cup powdered
sugar 3 cups cake flour
pinch of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g)
granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract
pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
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
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
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.
2 cups gluten - free High - Protein Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum -
Pinch salt 2 tablespoons maple crystals or date
sugar or
granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar
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
ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown
sugar 50 grams (1/4 cup)
granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger
pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
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
Filling: 12 ounces fresh blueberries 1/3 cup
granulated sugar 1 teaspoon ground cinnamon 4 1/2 teaspoons cornstarch or arrowroot powder
pinch of Kosher or sea salt juice of one lime
1 recipe Cream Cheese Pie Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup
granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon
pinch of Kosher or sea salt juice of 1/2 lime
In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook the onions until caramelized, about 8 to 10 minutes (a
pinch of
granulated sugar will help caramelize the onions).
ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2 cup water (room temperature)
pinch salt 1/2 cup
granulated sugar 1/2 tablespoon ground cinnamon
pinch nutmeg (freshly grated) 1 lime (zested) 2 tablespoons unsalted butter (melted) 1 tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum vegetable or canola oil (for frying) confectioners»
sugar (for dusting)
Toffee Scones 2 cups all - purpose flour 1 tablespoon
granulated sugar 1 tablespoon baking powder
Pinch of salt 6 tablespoons butter, cold and cubed 1/2 cup heavy whipping cream 1 large egg 1 cup chocolate toffee pieces
Stir together the peanut butter, brown
sugar,
granulated sugar, and a
pinch of salt together in a bowl until completely combined.
Sprinkle each muffin cup with just a
pinch of
granulated sugar, raw
sugar, or casters
sugar, if desired.
Make the cake: Sprinkle yeast and a
pinch of
granulated sugar over milk in a medium bowl.
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine
sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon)
pinch of ground cloves zest of 1 clementine (I used 2 teaspoons
granulated orange peel) 4 teaspoons instant espresso powder
First, in a small bowl, add 2 tablespoons of all - purpose flour, 2 tablespoons of
granulated sugar, a
pinch of baking powder, and a
pinch of salt.
1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg
Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed light brown
sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced
Granulated sugar, for sprinkling
Would regular
granulated sugar work in a
pinch?
* To make strawberry syrup, place hulled frozen or fresh strawberries in a medium - size, heavy bottom saucepan with 1 / 8 - inch of water, about 1 tablespoon
granulated sugar per 1/2 pound of strawberries (or more to taste) and a
pinch of kosher salt.
2 cups ap flour 1 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons cinnamon
Pinch of nutmeg
Pinch of cloves 1/2 cup unsalted butter, room temp 1 cup
granulated sugar 1/2 cup brown
sugar 4 eggs 1 1/2 cups unsweetened applesauce
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp
granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out
pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered
sugar, to caramelize
Fruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2 tablespoons white
granulated sugar 1 tablespoon lemon or lime juice 1 teaspoon cornstarch
pinch of salt