In a mixing bowl add in 1 stick
of softened unsalted butter and 1 1/4 cup of light brown sugar and mix until combined.
Combine one tablespoon of fresh horseradish with one stick
of softened unsalted butter.
Not exact matches
ingredients: for the cake: 4 tablespoons (55 grams)
unsalted butter,
softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
Vanilla Buttercream: 1 pound (4 sticks)
unsalted butter,
softened to room temperature 2 pounds confectioner's sugar pinch
of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream
1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream
of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick)
unsalted butter,
softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies
;) 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.
Frosting: 1 cup (2 sticks)
unsalted butter,
softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch
of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
2 ounces (1/2 stick)
unsalted butter,
softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
1 cup milk 2 egg yolks 1/4 cup packed brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set
of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick)
unsalted butter,
softened at room temperature to texture
of mayonnaise 1/2 cup raisins 1/2 cup apricot jam
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.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g)
unsalted butter, cut into chunks,
softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
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.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g)
unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well
softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper as well.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g)
unsalted butter,
softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup
unsalted butter,
softened 2 cups granulated sugar zest
of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk
50g
unsalted butter,
softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest
of 1 lemon 150g self - raising flour 1 tsp baking powder pinch
of salt Pistachio nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
Mince pie cupcakes with brandy
butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g)
unsalted butter,
softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch
of salt Brandy
butter icing: 1/3 cup (75g)
unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
Peanut
Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until s
Butter Eclipse Cookies Ingredients: 3/4 cup
unsalted butter, softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar of your favorite brand of peanut butter Directions: In a mixer beat butter and shortening until s
butter,
softened 1/4 cup shortening 1/2 cup sugar 1/2 cup brown sugar, packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar
of your favorite brand
of peanut
butter Directions: In a mixer beat butter and shortening until s
butter Directions: In a mixer beat
butter and shortening until s
butter and shortening until smooth.
• 6 large eggs (separated) • 500 grams caster sugar • 150 grams
unsalted butter (
softened) • 2 tablespoons honey • 2 tablespoons rosewater • zest
of 1 lime (finely chopped) • 1/2 teaspoon grated nutmeg • 1/2 teaspoon ground cardamon • 1/2 teaspoon ground cinnamon • 250 grams raw cashews (finely chopped) • 250 grams semolina Preheat oven to 150 degrees.
125g
unsalted butter —
softened 75g coconut sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate
of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g sugar - free dark chocolate, roughly chopped
Vanilla Buttercream: 1/2 cup (1 stick)
unsalted butter,
softened to room temperature 2 cups confectioner's sugar pinch
of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks)
unsalted butter,
softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g)
unsalted butter,
softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest
of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange juice zest
of 1 orange, to decorate Preheat the oven to 180 °C / 350 °;
butter a 20x10cm (8x4in) loaf pan * and line with baking paper;
butter the paper as well.
Whoopie Pie Frosting 2 - 2 1/2 cups confectioners» sugar 1 cup
unsalted butter,
softened 7.5 ounce jar Fluff (Marshmallow Cream) 2 teaspoons Vanilla Bean Paste or vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Dash
of salt
For the White Chocolate Buttercream 2 cups
unsalted butter,
softened 5 cups powdered sugar (or more, depending on desired consistency) Pinch
of salt 12 oz.
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.)
In the bowl
of a mixer (or a large bowl, using a hand - mixer), beat together 6 tablespoons (3/4 stick)
unsalted butter,
softened, and 3/4 cup packed brown sugar.
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)
2 sticks
of unsalted butter, room temperature (or you can microwave then for 25 seconds to
soften up) 2 eggs plus 1 egg yolk 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 teaspoon salt 3/4 teaspoon baking soda 1 cup milk chocolate chips 1 cup dark chocolate chips (or you can just use two cups
of milk chocolate chips) 1 1/2 cup chopped Kit Kat bars 3 cups
of all purpose flour
1/2 cup flour 1/4 cup crunchy peanut
butter 1/4 cup brown sugar 2 tbsp
unsalted butter,
softened pinch
of salt
3 sticks
unsalted butter,
softened 3 cups sifted confectioners» sugar 3 tablespoons milk 1 vanilla bean, scraped 1 teaspoon pure vanilla extract pinch
of salt
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks)
unsalted butter,
softened (I used 1 tub
of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup
of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
350 g
unsalted butter,
softened 350 g icing sugar, sifted 2 — 8 tbsp milk (Note 2) 2/3
of prepared orange curd (see above) 3 tbsp orange juice
Ingredients 1/2 cup unsweetened cocoa powder 2 1/4 cups all - purpose flour 1/2 cup (1 stick)
unsalted butter,
softened 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp white vinegar (OR 1 tsp cream
of tartar) 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cayenne pepper (optional) 2 eggs 2 tsp vanilla
150 g
unsalted butter,
softened 200 g caster sugar, divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240 g plain flour pinch
of salt 3/4 tsp baking powder 3/4 tsp bicarbonate
of soda 50 g dessicated coconut 6 — 7 tbsp milk
2 tbsp
unsalted butter,
softened 7 tbsp confectioners» sugar (potentially more, depending on resulting thickness
of the frosting) 1 tbsp cocoa powder pinch
of salt 1/4 tsp vanilla extract 1/2 tbsp milk
Ingredients filling 28g blueberries 1 / 2t (2.5 g)
unsalted butter,
softened 1 / 4t (1.1 g) truvia pinch
of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond,
unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch
of nutmeg 1/2 (2.5 g) cold
butter, cut into small cubes Directions -LSB-...]
Chocolate Buttercream: 2 cups (4 sticks)
unsalted butter,
softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened cocoa powder pinch
of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3 cup heavy cream
1 1/2 cups
unsalted butter,
softened to room temperature 5 1/2 cups confectioners sugar 2 tablespoons (6 teaspoons) ground cinnamon pinch
of Kosher or sea salt 1 tablespoon pure vanilla extract 8 tablespoons heavy cream
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
baking soda Pinch
of salt 1/2 cup
unsalted butter,
softened 3/4 cup castor sugar 1 large egg 1/2 tsp.
ingredients SHORTBREAD CRUST: 2 sticks
unsalted butter (
softened, plus extra for greasing) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 lemon (zested) 2 cups all - purpose flour 1/2 teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest
of 3 lemons reserved, divided) 1 cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup Confectioner's sugar (for dusting)
75g
unsalted butter,
softened 20g organic virgin coconut oil,
softened zest
of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large organic eggs, lightly beaten 200g plain flour 2 tsp baking powder 70g shredded / dessicated coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
120g cooked beetroot (not pickled) 220 ml double cream Pinch
of turmeric 400g Guittard dark chocolate 58 % wafers 25g
Unsalted butter softened 3 tbsp Local Honey 3 tbsp St Abbs XO Rum Cocoa powder or beetroot powder for dusting
100 g)(28 %) 50 g brown sugar (12 %) 85 g
unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest
of one lemon orange zest
of one orange pinch
of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg ** NOTE: Please feel free to add more liquid (steps
of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
100 g)(28 %) 50 g brown sugar (12 %) 85 g
unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) * * NOTE: Please feel free to add more liquid (steps
of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
INGREDIENTS 1 cup (2 sticks)
of unsalted butter,
softened 1/2 cup
of maple syrup 2 tablespoons
of sweet white miso 2 1/2 cups
of almond meal (flour) 1 cup
of tapioca starch 1 + tablespoon
of sesame seeds METHOD
4 ounces full - fat brick - style cream cheese,
softened to room temperature 1/2 cup (1 stick)
unsalted butter,
softened to room temperature 2 cups confectioners sugar pinch
of Kosher or sea salt 1 teaspoon pure vanilla extract
1 cup
unsalted butter,
softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons orange zest (about 1 orange) 1 teaspoon pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied ginger 24 small pieces
of candied orange peel, optional
Crust 1/2 cup
unsalted butter,
softened 1/2 cup sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon fine ground sea salt 1/8 teaspoon cream
of tartar 1 3/4 cup unbleached, all - purpose flour