To make them a bit more decadent,
just bake the cups unfilled and then once they have cooled, fill them with whipped cream or pudding!
To make them a bit more decadent,
just bake the cups unfilled and then once they have cooled, fill them with whipped cream or pudding!
Not exact matches
117 oz of
baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick —
just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1
cup bourbon
In a large mixing bowl, combine half of the diced onion (1 1/4
cups), egg, flour, salt, and
baking powder, and mix with a rubber spatula
just to combine.
If you prefer smaller muffins,
just use a standard size 12 -
cup muffin pan and
bake the muffins for 15 - 18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.
Pour 1/4
cup olive oil in a small
baking pan such as a round cake pan,
just large enough to hold the entire piece of salmon.
* 1/3
cup superfine rice flour, plus extra for dusting
baking pan * 1/3
cup amaranth flour (I usually
just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or
just use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t.
baking powder 2 t.
baking soda 1 1/4
cup yogurt or sour cream [I used nonfat yogurt]
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until
just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with
just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
1
cup canned pumpkin 1
cup white sugar 1/2
cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons
baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon
baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work
just fine) 2
cups semisweet chocolate chips
Pour custard through a fine - mesh sieve into a large measuring
cup and divide amongst 10 2 - 3oz custard
cups or one larger
baking dish (I tried both and either worked
just fine).
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon
baking soda 1/2 teaspoon of
baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or
just leave it plain.
For instance I
just finished
baking up a ton of your «thin mints», and was low on Almond Flour, so I
just threw in what I had, about a
cup, and then added a half a
cup of raw Pecans to the food processor and continued as directed on the recipe.
I beat the eggs together, added them 1/4
cup at a time, and
baked just one tray at a time.
3
cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or
just slightly under that amount) 1/4 tsp
baking soda 1/4
cup coconut oil / palm shortening, softened or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground almond flour like THESE brands.
Hi Desiree, I know you aren't going to want to hear this but I never recommend
cups for gluten - free
baking... they
just aren't accurate enough.
Thankfully at the very bottom of my
baking drawer I found a bag of white chocolate chips and
just barely a
cups worth of dried cranberries.
Sift together the remaining 1 3/4
cups of flour, the salt, and the
baking powder, and add it to the dough, mixing until
just combined.
Place the pan in the oven and
bake for 35 to 55 minutes, depending on the size of your custard
cups, until the custard
just barely jiggles in the center when moved.
I
just baked these muffins (complete with the pretty parchment paper
cups) this eve and also made the mushroom farro soup.
Although I'm usually happy to
bake large quantities and share with others, sometimes I
just want to make something small — a recipe that doesn't use several sticks of butter or
cups of sugar; one that can be made in one bowl and produces
just enough for my family of three to enjoy.
1/2
cup butter (
just slightly cooler than room temperature) 1
cup brown sugar 1
cup white sugar 1
cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2
cup all purpose flour 2 tsp
baking soda A pinch of salt 4
cups large flake oats 1 1/2
cups M&M s (Or other candy - coated chocolate of your choice.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons
baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until
just comes to a boil.
I removed approx 3/4
cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I
baked) and I used 2 eggs (instead of 3) and about 2/3
cup water and
just less than 1/4
cup oil.
baking soda 1/2
cup unsalted butter, cut into small cubes, chilled 4 ounces sharp white cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do —
just use a beer you like to drink!
With a 24
cup capacity, you can
bake a bunch of treats in
just one batch, saving you lots of time.
I haven't tested it but it should be
just fine — I'd
bake them at 350 for about 20 - 25 mins (you'll have to check them) and the recipe should make 10 - 12, filling the
cups 3/4 of the way.
While I try and eat pretty healthy most of the time, sometimes I
just need to whip up a
baked good to have with a
cup of tea, or to take to work to stave away the mid-afternoon energy slump.
2 large or 4 medium (2 pounds or
just under 1 kg) Russet or
baking potato, peeled 1 medium onion (about 6 to 8 ounces), peeled 2 teaspoons
baking powder 1 1/2 teaspoons (about 9 grams) table or fine sea salt Freshly ground black pepper 1/2
cup plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional)
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1
cup packed brown sugar 1/2
cup vegetable oil 1/2
cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3
cup Biscoff * cookie spread 1 1/4
cups buttermilk 1 1/2
cups all purpose flour (no presifting,
just measure out of bag) 1 1/2 tsp
baking powder 1/2 tsp
baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.
This sugar substitute has
just 1/3 the calories of table sugar but tastes like sugar and
bakes like sugar,
cup for cap.
I love not having to set the alarm clock, lingering over a
cup of coffee, and I
just put another loaf of bread in the oven for breakfast — I love the smell of bread
baking!
With this particular recipe, since it's already got ground almonds in it I would
just substitute the flour for gluten - free
baking mix, or perhaps increase the amount of ground almonds to 1
cup and use 1
cup of
baking mix instead of 1 1/2
cups.
The 3/4
cup is measured after mashing, and to prepare them I
just bake in the microwave or oven until fork tender and then mash with a fork.
In large mixing bowl, mix 1
cup of your cooked quinoa (you should have
just a little bit extra), flour,
baking powder, salt, sugar and zest.
While eggs can be made to taste more disgusting than I ever thought possible, they can also be creamy, protein packed perfection and in the case of the
baked egg
cup, they are
just that!
Served in
baked pie crust shells, these sweet, cream - filled
cups aren't
just aesthetically adorable, they also save you the trouble of frying pastry dough.
I bought the cutest mini Reese's peanut butter
cups the other day, and they were
just begging to be
baked into a delicious peanut butter cookie!
I
just kind of winged it to do the other half as chocolate - I had a dark chocolate in mind but I did nt have much on hand - maybe 4 oz of bittersweet dark (
baking) chocolate I tossed in first, stirred, decided more chocolate was needed, found some semisweet dark chocolate morsels (about 1/3
cup) and added them - getting better, but still not chocolatey enough.
This gluten free
baking flour measures
cup for
cup just like all - purpose flour making it an easy substitution that doesn't complicate your holiday
baking.
1
cup of oat flour (
just blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of
baking powder a pinch of sea salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Add 1
cup all - purpose flour,
baking powder,
baking soda, pinch of salt, and stir gently with a spoon until
just combined
baking powder, and the whipped whites, and a little water because the batter was too thick - I plan to reduce the oats to a scant half
cup, and maybe take the flour down to
just one
cup.
Ingredients: 1
cup almond meal 1/2
cup pumpkin puree 1/4
cup coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon
baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch of nutmeg — really,
just a small pinch Maple syrup for topping
I was also a little short on arrowroot powder (maybe a 1/4 of a
cup) and
just used more of the
baking flour mix.
Just like my other
baked oatmeal
cup recipes these freeze wonderfully.
Baked with sweet tasting cranberries, these cookies are
just delightful with a
cup of tea, so go on and take 5 minutes to lift your day!
Baked oatmeal is all the rage right now, with flavors like apple pie, mixed berry, banana bread, and peanut butter
cup, to name
just a few!
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1
cup vegan buttermilk, lukewarm * 3 1/4
cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp
baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr
just salt) 3 tbsp aquafaba 1/4
cup coconut oil ** 1
cup crystallised ginger, finely chopped (optional)
2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t.
baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of
just barely softened butter 1
cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips