1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4
if using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
If you used unsalted butter, add a pinch of salt to taste.
Not exact matches
Great recipes aside, they won't be great
if you
use artificial vanilla, margarine instead of superb, pure,
unsalted butter and chlorinated flour (always
used unbleached).
7 cups mini marshmallows (12.5 oz
if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons
unsalted butter pinch of salt (or
use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to
use certified gluten free
if that is a concern) 1/4 cup (35 g) oat flour (make sure to
use certified gluten free
if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g)
unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to
use certified gluten free
if that is a concern)
If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recip
If you substitute salted
butter for the
unsalted called for;
if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recip
if you
use margarine instead of
butter;
if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recip
if you
use something weird instead of eggs;
if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recip
if you
use an artificial sweetener instead of sugar;
if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recip
if you decide to be healthy and
use whole wheat flour... please don't send me an email to let me know this is an awful recipe.
If you are
using unsalted butter, add 1/4 teaspoon of salt instead of 1/2.
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup
unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4 cup)
16 cups popped popcorn (I
use the 94 % fat free Kettle Corn... it has a nice salty sweet base) 1 cup
unsalted butter 1 cup granulated sugar 1 1/2 cups brown sugar 1/2 cup Lyle's Golden Syrup (
if can't find
use corn syrup) 1 tsp.
(Remember,
if you're
using unsalted butter, add an extra 1/4 teaspoon of salt.)
170 grams (6 oz)
butter, (
if watching your salt intake
use unsalted but for an added flavour dimension
use salted
butter)
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick
unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon
if using already grated or ground)
Pimento Mac & Cheese Serves 6 1/3 cup panko breadcrumbs 2 tablespoons
butter, melted 1/4 teaspoon salt 1 pound pasta, I
used cavatappi because the shape gives me life 5 tablespoons
unsalted butter 5 tablespoons flour 2 1/2 cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced
if you want to go with the book!)
You should
use salted
butter for this step;
if you only have
unsalted, then add a pinch of salt to the
butter.
1 1/2 cups AP flour or Gluten Free flour blend (we
used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons
unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok
if you prefer) 1/2 cup each raspberries and blueberries
If you don't have salted
butter (demi - sel),
use unsalted butter and 1 teaspoon of salt.
I
used salted
butter, but
if you are an
unsalted butter purist, go ahead.
6 tablespoons
unsalted butter, softened 1/2 cup natural chunky peanut
butter, salted or
unsalted (I
used Trader Joe's chunky salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more
if using unsalted peanut
butter) 1 teaspoon baking powder 1 cup semi-sweet chocolate chips
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend
using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or
if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon
unsalted butter Nonstick cooking spray
-1 cup non-dairy milk (I
used coconut milk, but almond or soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted
unsalted peanuts (you can also
use 2 T of natural peanut
butter,
if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I
used Sunwarrior vanilla)-2 medjool dates
If you are
using unsalted peanut
butter, I would add an additional 1/4 tsp of salt to the recipe, on top of the salt that is already listed in the ingredients Happy baking!
*
if you don't want to buy salted
butter,
use unsalted butter and ⅛ teaspoon kosher or flaky salt, and add more to taste.
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons
unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (
if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
can you tell me
if I don't have
unsalted butter, can I
use regular
butter and leave out the 1/2 tsp of salt?
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup
Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered
Butter, softened (can
use vegan
butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered
butter) 2 Large Eggs, room temperature (please
use 3 eggs
if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
(
If you do
use an
unsalted almond
butter, just be sure to add a pinch of fine sea salt to the batter.)
If you're trying to cut back on sodium, you can
use unsalted peanut
butter and / or leave out the pinch of salt.
1/4 c of creamy or crunchy peanut
butter (I
used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of roasted
unsalted or salted peanuts 1/4 tsp of salt (you can omit this
if you decide to
use salted peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of chocolate chips (optional)
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick)
unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (
if homemade,
use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
Servings: 4 Preparation Time: 5 minutes 1/2 cup natural peanut
butter (or any nut / seed
butter) 1/4 cup coconut oil3 tablespoons cocoa powder (or cacao) 2 tablespoons honey (optional to taste) 1/2 teaspoon vanilla extractpinch salt (only
if using unsalted peanut
butter) Add all ingredients to food processor and process until just combined.
Popcorn, organic (1 cup unpopped) Coconut oil (1/3 cup) Honey, raw and local
if possible, or you can
use maple syrup, sucanat or palm sugar (1/4 — 1/3 cup)
Butter,
unsalted, from grass - fed cows (1/4 cup) Sea salt (A few pinches — to taste)
I
used unsalted butter so I can control the content of salt I need for the caramel, but
if you only have salted you can probably
use that as well.
3/4 c
unsalted butter, room temperature, plus more for pan and parchment 2 c all - purpose flour, plus more for pan 1/3 c almond flour 2 1/2 c fresh or frozen sour cherries (
if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toasted
1 cup all - purpose flour 1/2 cup salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh orange juice 1 1/2 teaspoons orange zest (from half a small orange;
use organic
if possible) 1 stick (4 ounces)
unsalted butter, cold, cut into 1 / 4 - inch pieces Maldon or other flaky sea salt
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of
unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob
butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (
if you can't find smoked pepper you can
use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
1 stick
unsalted butter, or non dairy margarine, melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may
use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit
if using salted nuts) 1 cup (4oz or 140g) Better Batter Gluten Free Flour 2 cups mix - ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut
butter chips, roasted nuts, etc), divided (you may omit nuts
if allergic.
If you are
using unsalted nut
butter, I recommend adding a pinch or two of salt to the filling.
Does it make a huge difference
if I
use salted vs
unsalted butter?
3 tablespoons
unsalted butter 1/3 cup minced sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I
use) 1 tablespoon Dijon - style mustard 1/4 cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons molasses 2 1/2 teaspoons hot sauce (Crystal or Texas Pete), or more
if you want more bite 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon ground chipotle chile
Unsalted grass - fed
butter may be
used as a substitute
if you can tolerate dairy.
I
used salted
butter in this recipe, but
if you only have
unsalted sweet
butter, add a generous pinch of salt to the cookie dough.
I just heard of «rough puff» pastry while binge - watching The Great British Baking Show:) My question is this: does it matter
if you
use salted or
unsalted butter?
I was wondering
if you
use salted or
unsalted butter?
2 tsp flour 2 tsp
unsalted butter 6 fl oz (3/4 cup) low sodium or homemade chicken broth 2 tsp applesauce (
use our recipe above) 6 oz (3/4 cup) sweet potatoes (cooked) pinch ground ginger (optional) pinch ground cinnamon (optional) 4 fl oz (1/2 cup) milk (
use breast milk or formula
if you prefer)
6 fl oz (3/4 cup) low sodium or homemade chicken stock pinch dried thyme 1 tbsp
unsalted butter 4 fl oz (1/2 cup) milk (
use breast milk or formula
if you prefer) 1 tbsp flour 4 oz (3/4 cup) green beans 2 oz (1/4 cup) sliced onion
1 tbsp
unsalted butter 1 onion, chopped 8 oz (1 cup) butternut squash, peeled and diced 1/2 apple, peeled and diced 1 oz (1/4 cup) flour pinch ground ginger pinch nutmeg 12 fl oz (1 1/2 cups) homemade chicken stock 6 fl oz (3/4 cup) milk (you can
use breast milk or formula
if you prefer) 3 tbsp fresh orange juice (optional — this is a small amount, but
if your baby is sensitive to citrus then you can simply leave it out) pinch freshly ground black pepper
1 plaice fillet, skinned 2 tomatoes, skinned, seeded and chopped (
if your baby is sensitive to tomatoes, you may wish to
use this recipe later in your baby's first year) 1/2 tsp
unsalted butter 4 fl oz (1/2 cup) milk (you can
use breast milk or formula) 1 bay leaf 1 potato
If you're trying to cut back on sodium, you can
use unsalted peanut
butter and / or leave out the pinch of salt.
1/3 Cup tahini (sesame
butter, I
used salted;
if yours is
unsalted add another pinch or two of sea salt to the dry ingredients)
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend
using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or
if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon
unsalted butter Nonstick cooking spray