Sentences with phrase «packed light brown»

- For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.

1 cup heavy cream 1/2 cup packed light brown sugar 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract

8 tblsps (1 stick) unsalted butter at room temperature 1/4 cup organic cane sugar 1/2 packed light brown sugar 1 tspn baking soda 1 tspn sea salt 1 tspn vanilla extract 1 egg 1 cup gluten free flour (I love King Arthur Flour's gluten free flour mix the best) 1 cup dark chocolate chips 1 cup peanut butter chips or nuts (optional)

• 3 tablespoons unsalted butter, softened • 1/2 cup packed light brown sugar • 1/4 cup granulated sugar • 2 tablespoons canola oil • 1 large egg, lightly beaten • 1 teaspoon vanilla extract • 1/2 cup all - purpose flour • 1/2 cup whole - wheat pastry flour or whole - wheat flour • 1/2 teaspoon baking soda • 1/4 teaspoon.

Ingredients: 2 tablespoons vegetable oil or canola oil 1/3 cup popcorn kernels 1/4 teaspoon table salt 1 tablespoon melted butter 1/2 cup unsalted butter, softened 1/2 cup packed light brown sugar 1/3 cup granulated -LSB-...]

1/2 cup packed light brown sugar 1 cup ketchup 1 tablespoon Worcestershire sauce 1 1/2 pounds ground beef chuck 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1/2 cup milk 2 large eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 package of dry onion soup mix 1/4 teaspoon ground ginger 3/4 cup Italian bread crumbs

1 cup sliced almonds 1/2 cup shredded coconut 2 cups + 1 tbsp all - purpose flour 1 cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/4 cup unsalted butter, cold and cubed 1/2 cup mini chocolate chips 3 large eggs 1 tbsp canola or vegetable oil (or melted coconut oil) 1 tsp vanilla extract egg wash: 1 large egg beaten with 1 tbsp milk 8 ounces semi-sweet chocolate, coarsely chopped

From Dorie Greenspan's Baking Ingredients: For the custard: 2 cups whole milk 6 large egg yolks 1/2 cup packed light brown sugar, pressed through a sieve 1/3 cup cornstarch, sifted 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg Pinch of salt 1 teaspoon pure vanilla extract 3 tablespoons cold unsalted butter, cut into -LSB-...]

3/4 cup unsweetened almond milk 2 tablespoons pureed pumpkin 1 tablespoon packed light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon pumpkin pie spice 1/4 cup (2 shots) espresso or strong brewed coffee 2 tablespoons nonfat whipped cream (optional) Cinnamon or nutmeg for topping (optional)

1/4 c oil (you may use any type you like, I prefer a neutral oil) 1/4 c packed light brown sugar 1/4 c honey, maple syrup, or corn syrup (I used honey) 2 c Gluten Free Old Fashioned Rolled oats (I used Bob's Red Mill) 1 c Gluten Free Rice Cereal (I use Kellog's Gluten Free rice krispies) 3 tbsp Better Batter Gluten Free Flour

1 cup popcorn kernels, un-popped 1 cup (2 sticks) salted butter 1/2 cup light corn syrup 2 cups packed light brown sugar 1/2 tsp.

Frosting: 1 1/2 cups (3 sticks) unsalted butter, room temperature 3/4 cups packed light brown sugar 3 1/2 cups powdered sugar, sifted 1/2 teaspoons salt 2 tablespoons milk 1 teaspoon vanilla extract

M&M Cookies — from Delish — originally from the Cookie Bible 2 cups all - purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 3/4 cup packed light brown sugar — I used Splenda Brown Sugar blend 1/2 cup granulated sugar 1 tsp vanilla extract 2 eggs 1 1/3 cups M&M's, divided 1 cup chopped pecans Heat oven to 350 degrees.

What you Need 4 cups Corn Chex or Crispix 3 cups Pretzels 3 cups Honey Teddy Grahams 1/2 cup pecan pieces Cooking Spray 3/4 cup firmly packed light brown sugar 6 TBSP light corn syrup (Karos) 3 TBSP stick butter 1 tsp vanilla extract 1/4 tsp salt

Combine 1/2 cup packed light brown sugar, 4 tablespoons butter, and 3 tablespoons apple juice in a small saucepan over medium heat until sugar dissolves.

Cupcakes: 1 1/2 cups (3 sticks) unsalted butter, room temperature 1 1/2 cups packed light brown sugar 4 large eggs 2 2/3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup milk 2 teaspoons vanilla extract 1 cup mini semisweet chocolate chips

Non-stick cooking spray 1/3 cup unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon vegetable oil 1/2 cup (1 stick) unsalted butter, melted 1 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 8 ounces mascarpone cheese at room temperature 1 cup all - purpose flour 1/4 cup almond meal 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt

1 1/2 cups unsifted all - purpose flour 1 tsp salt 1 tsp baking soda 1 cup solid vegetable shortening 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 tsp vanilla extract 2 eggs 2 cups old - fashioned rolled oats 1 pkg (12 oz) semisweet chocolate chips

2 cups unsifted all - purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups (12 oz) GUITTARD SEMISWEET CHOCOLATE CHIPS, divided 2 cups (12 oz) GUITTARD BUTTERSCOTCH CHIPS, divided 2 tablespoons water, divided 1/2 cup (1 stick) unsalted butter 1 cup firmly packed light brown sugar 3 large eggs 1 teaspoons vanilla extract 3/4 cup (3 oz) coarsely chopped walnuts

3 cups packed light brown sugar (light brown sugar works better than dark brown sugar for this recipe)

1 1/2 cups unsifted all - purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup chunky peanut butter 1/2 cup butter, softened 3/4 cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla 2 cups Guittard Choc - Au - Lait Vanilla Milk Chips

2 cinnamon sticks, broken into pieces 1 teaspoon whole cloves 1 teaspoon allspice berries 4 cups cranberry juice cocktail 2 cups apple juice 1/2 cup firmly packed light brown sugar 2 tablespoons fresh lemon juice 1 medium - sized orange, sliced Vodka (optional)

1 1/4 cups unsifted all - purpose flour 3/4 cup COLLECTION ETIENNE COCOA ROUGE 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (6 oz) GUITTARD REAL MILK CHOCOLATE CHIPS, COLLECTION ETIENNE 38 % MILK CHOCOLATE WAFERS or COLLECTION ETIENNE 31 % WHITE CHOCOLATE WAFERS 1 cup toasted pecans, coarsely chopped 1 cup dried tart cherries

Chocolate Shortbread 1 cup unsifted all - purpose flour 1/3 cup granulated sugar 1⁄4 teaspoon salt 6 tablespoons (3 ounces) unsalted butter, at room temperature; cut into 6 pieces 2 ounces (1/3 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, melted 1 teaspoon pure vanilla extract Mousse Filling 2/3 cup unsifted all - purpose flour 1/4 teaspoon salt 3 ounces (1/2 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, chopped 5 tablespoons (2 1/2 ounces) unsalted butter 1 tablespoon water 1 cup packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract Chocolate Glaze 2 tablespoons (1 ounce) unsalted butter 4 ounces Collection Etienne 61 %, chopped 1 tablespoon heavy cream

1/2 cup (1 stick) unsalted butter 1/2 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 2 tsp vanilla extract 3 cups flour * 1/2 tsp salt 1 1/4 tsp baking powder 1/2 tsp baking soda 16 oz semisweet chocolate, chopped 3/4 cup chopped peanuts, optional ** Up to a tablespoon of milk, if needed

3/4 cup butter, cubed 1 1/2 cups packed light brown sugar 2 eggs 3/4 teaspoon vanilla extract 2 1/4 cups all - purpose flour] 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/2 cup dried cranberries 6 ounces white baking chocolate, coarsely chopped

3/4 cup white rice flour 1/2 cup sorghum flour 1/2 cup cornstarch or tapioca starch 1/4 cup potato starch (not potato flour) 2 teaspoons xanthan gum 1 + 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick) cold unsalted butter or dairy - free substitute, cut into small pieces 1 + 1/3 cups very ripe mashed bananas (about 3 large bananas) 1 teaspoon pure vanilla extract 2 large eggs

1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.

3 cups blood orange juice, strained 1 cup granulated sugar 1 cup packed light brown sugar 1 stick unsalted butter, at room temperature 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted almonds 2 teaspoons sea salt flakes

ingredients CRANBERRY - CHOCOLATE CHUNK COOKIES 2 cups quick - cooking oats (divided) 1 cup packed light brown sugar 1 cup unsalted...

1/4 cup unsalted butter at room temperature plus more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels, nuts, crushed potato chips, dried fruit, shredded coconut)

3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 6 ounces bittersweet chocolate, roughly chopped 3 tablespoons coconut oil 4 tablespoons tahini 2 large eggs 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1 tablespoon light agave syrup

Brownie 2 cups all - purpose flour 2 teaspoons baking powder 1 / 2 teaspoon salt 2 cups butterscotch chips 1/2 cup unsalted butter 2 cups firmly packed light brown sugar 4 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup coarsely chopped walnuts

2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)

Ingredients: 10 tablespoons unsalted butter, softened 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 cups unbleached all - purpose flour 3/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup coarsely chopped walnuts 3/4 cup chocolate chips

Ingredients: 1 cup unsalted butter, softened 1 cup firmly packed light brown sugar 1 1/4 teaspoons kosher salt 2 1/2 cups all - purpose flour 11 ounces butterscotch chips 3/4 cup light corn syrup 1 tablespoon plus 1 teaspoon water 2 cups roasted salted whole cashews

For the cinnamon filling: 1 tablespoon (8 g) arrowroot powder 1 tablespoon (15 ml) hot water, more if needed 1/4 cup (55 g) packed light brown sugar 1 tablespoon (8 g) ground cinnamon

Pin It Ingredients: 1 tablespoons vegetable oil 2 tablespoons whole - grain mustard 1 1/2 tablespoons packed light brown sugar 1/2 tablespoon cider vinegar 2 medium onion, cut into 1 - inch wedges 7 medium carrots, cut 1 - inch thick on the diagonal 1 tablespoon butter... Continue Reading →

1-1/2 sticks (6 ounces) unsalted butter 1 cup packed light brown sugar 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs 2-1/4 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips 1 cup salted peanuts

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1 cup chocolate chips

For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt Pinch of black pepper 1/4 teaspoon ancho chili powder 1 teaspoon vanilla extract 2 cups mixed nuts

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 1.5 tsp vanilla extract 1 large egg 1/4 c of slivered, toasted almonds 1/2 c of dark chocolate chips or chunks

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like)

about 30 threads of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2 tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter, at room temperature 1/2 cup (3.5 oz / 100 g) granulated sugar 1/2 cup (3.8 oz / 109 g) packed light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g), at room temperature 1/2 teaspoon vanilla extract

Ingredients: 1 cup butter at room temperature 1 cup firmly packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups all - purpose flour 2 cups rolled oats chocolate chips raisins chopped walnuts

1/2 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 cup firmly packed light brown sugar 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1 / 2 - inch pieces Double for crumb cake muffins

1 cup shortening 1 cup sugar 1 cup packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 2-1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 2 cups old - fashioned oats 1 cup raisins 1 cup coarsely chopped pecans, optional

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Apricot Layer 2/3 cup dried apricot halves, chopped finely 1/3 cup all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 cup packed light brown sugar 1/2 teaspoon vanilla extract 1/2 cup chopped toasted walnuts powdered sugar for dusting