of salt For the Topping: 1 package of yellow butter cake mix 1 cup of chopped pecans 2 sticks (1 cup)
of melted unsalted butter Whipped cream for garnish Directions: 1.
In a mixing bowl, add in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon
of melted unsalted butter, and ⅛ teaspoon of ground cinnamon.
Not exact matches
Using the same sauté pan as for the onions,
melt two tablespoons
of pork fat (or
unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick)
unsalted butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate,
melted 1 package candy eyes
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4 cup (6 fl oz or 170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2 cup (115 g or 1 stick)
unsalted butter,
melted and cooled
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick)
unsalted butter,
melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons)
unsalted butter,
melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons
unsalted butter,
melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
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.
Note: When making clarified
butter always start with at least 25 % more
unsalted butter than the amount
of clarified
butter needed, as the volume is reduced during the
melting and straining process.
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick
unsalted butter (
melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g
unsalted butter,
melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g
unsalted butter,
melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened
unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g)
unsalted butter,
melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the milk in a large bowl and mix to combine.
Now add in 1 tablespoon
of unsalted butter and stir continuously until
butter is
melt.
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.
Infusing a chocolate cake with a hint
of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object
of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g
unsalted butter,
melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids),
melted and cooled 1 tsp bicarbonate
of soda 1 tsp baking powder 3 tbsp Greek yoghurt.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g)
unsalted butter,
melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
1 1/2 cups sugar 1/4 cup gluten - free flour blend
of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons
unsalted butter or dairy - free alternative,
melted 2 pie crusts, one partially baked
1 1/2 cups (6 ounces) gluten - free graham cracker crumbs or crushed cookies
of choice 1/2 teaspoon cinnamon, optional 6 tablespoons
unsalted butter or Earth Balance or dairy - free shortening
of choice,
melted
6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend
of choice 1 teaspoon cinnamon 2/3 cup sugar 2 tablespoons
unsalted butter or dairy - free alternative,
melted 2 pie crusts, one partially baked
unsalted butter,
melted 2 large eggs zest
of one orange
Let's start baking... Peanut
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups
of graham cracker crumbs 1 1/4 cups
of peanut
butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter sandwich cookie crumbs 1 tbsp
of granulate sugar 1/2 tsp cinnamon 6 tbsp
unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter,
melted For the brownies: 1 cup
unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directio
butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag
of mini marshmallows Directions: 1.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup
unsalted butter,
melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2 cup all - purpose flour 2 packages
of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.
Melted 150g Dr Oetker 72 % dark chocolate in a bowl over hot water together with 20g
unsalted butter and 1 tbsp
of maple syrup.
I didn't have cream on hand, so I substituted with a mixture
of 2 parts milk to 1 part
melted unsalted butter.
GLAZE: 1 cup powered sugar 1 tablespoon
unsalted butter,
melted 2 tablespoons lemon juice 2 tablespoons water zest
of 1/2 a lemon 1/2 vanilla bean split and scraped pinch
of salt
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick)
unsalted butter,
melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes
of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml
unsalted butter,
melted & cooled
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick)
unsalted butter,
melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon
unsalted butter 1 tablespoon light corn syrup and the other 2 ounces
of a 4 ounce giradelle bittersweet bar
of chocolate I let it
melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest
of 1 lemon 9 tablespoons (126g)
unsalted butter,
melted and cooled to room temperature, plus additional
melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations
of a madeleine mold with
melted butter.
Then add 8 oz
of semi-sweet chocolate chips, 1 tablespoon
of unsalted butter, and 5 oz
of sweetened condensed milk in a mixing bowl and
melt over bain - marie, hot water bath.
Melt, five tablespoons
of unsalted butter in the microwave.
:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g)
unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch
of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced
melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter,
melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon
of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and br
butter on medium heat until
melted and browned.
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 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
For muffins 2 cups all - purpose flour 1/3 cup poppy seeds 1/3 cup granulated sugar 1 tablespoon baking powder Zest
of 1 lemon 1/2 teaspoon salt 1 cup milk 1 large egg 4 tablespoons (2 ounces)
unsalted butter,
melted
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 eggs 1 1/2 cups FAGE yogurt (Erin's Note: You can use any flavor but I used Fage 0 %) 4 tablespoons
of unsalted butter,
melted 1 tablespoon lemon zest 1 cup dried blueberries 2 lemons; juiced
Grated zest and juice
of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp)
unsalted butter,
melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
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
Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest
of 1/2 fresh lemon 1 stick (1/2 cup)
unsalted butter,
melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
1/3 cup golden raisins Zest and juice
of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1 stick)
unsalted butter,
melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
In a large pot
melt 1 1/2 tbs
of unsalted butter over medium heat.
Crepes 4 tablespoons
unsalted butter,
melted and cooled slightly 1 cup milk 4 large eggs 1/2 cup all - purpose flour 1/2 cup whole wheat flour Few pinches
of salt
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.)
Non-stick cooking spray 6 tablespoons
unsalted butter,
melted 1/2 teaspoon vanilla extract 4 ounces pretzel sticks, crushed (about 1 cup
of crumbs) 2/3 cup creamy peanut
butter 1 cup confectioners» sugar, sifted 3/4 cup bittersweet chocolate chips Pretzels, any shape, for decorating
Ingredients 1/2 pound (2 sticks)
unsalted butter, softened $ 1/3 cup granulated sugar 1/3 (packed) cup brown sugar Pinch
of salt 1/2 teaspoon vanilla extract 2 cups flour 3/4 cups mini chocolate chips 2 cups mini chocolate chips (
melted)
1 c. old fashioned oats 1/2 t. baking powder 1 1/2 t. ground cinnamon Pinch
of salt 1/4 c. maple syrup, plus more for serving 1 c. milk 1 large egg 2 T.
unsalted butter,
melted and cooled slightly 1 t. vanilla extract 1 apple (any kind), peeled, cored, and diced into 1 / 2 - inch pieces 1/2 c. raisins