Ingredients: Shortbread: 1 cup all - purpose flour 1/4 cup
granulated white sugar pinch of salt 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
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
Not exact matches
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
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.
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
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
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
Ingredients: 8 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup
granulated sugar 1/2 teaspoon pure vanilla extract 1
pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking powder 3/4 cup
white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also use the round peppermints.)
8 ounces frozen or fresh raspberries 4 ounces heavy whipping cream 8 ounces
granulated white sugar 2 ounces water 3 1/2 tablespoons unsalted butter
Pinch of sea salt
Ingredients: Cake 1/2 cup unsalted butter (1 stick), softened at room temperature 1 1/2 cups
granulated white sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups all - purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda
pinch of table salt
1 1/2 cups whole milk 1/2 cup
white granulated sugar 1/4 cup packed brown
sugar 1/4 cup light corn syrup
Pinch of kosher salt 5 egg yolks 1 1/2 cups heavy cream
Brownies with
white chocolate and raspberries own recipe 3/4 cup (170g) unsalted butter, chopped 3/4 cup (150g)
granulated sugar 1/2 cup (88g) light brown
sugar, packed 1 cup (90g) unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 2 large eggs, room temperature 1/3 cup (46g) all purpose flour
pinch of salt 3/4 cup (75g) frozen raspberries, unthawed 100g
white chocolate chips Preheat the oven to 180 °C / 350 °F.
Sprinkle with pepper, a little salt, a
pinch of nutmeg, just a little fresh lemon juice, a
pinch of
granulated sugar, a generous tablespoon of bottled, LiteHouse brand freeze - dried parsley (or fresh if you have it) and a quarter teaspoon of
White Truffle Dijon, stirring constantly.