Not exact matches
1/2 cup unsalted butter, softened 1 cup light brown
sugar,
packed 3
tablespoons white
sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
4
tablespoons butter 1/2 cup light brown
sugar, lightly
packed 1/2 cup pumpkin puree 3
tablespoons heavy cream 3
tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6
tablespoons granulated
sugar 2
tablespoons light brown
sugar,
packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12
tablespoons unsalted butter, slightly softened 1 cup
packed dark brown
sugar - I used light brown
sugar 1/2 cup granulated
sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips
For the miso - ginger sauce: 2
tablespoons red miso paste 2
tablespoons Mirin (a sweet Japanese rice wine) 2
tablespoons fresh lime juice 1
tablespoon grated fresh ginger 1 teaspoon firmly
packed brown
sugar
1 16 ounce jar cashew butter 3
tablespoons aquafaba * (chickpea canning liquid) 2
tablespoons molasses (not blackstrap) 1 1/3 cups dark brown
sugar,
packed 1
tablespoon (3 teaspoons) ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon Kosher or sea salt 3
tablespoons cornstarch 1/8 teaspoon baking powder
3/4 cup (113 grams) raisins 1/2 cup (118 ml) dark rum 1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams) brown
sugar,
packed 1 large egg 1 teaspoon vanilla extract 2
tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oats
2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3
tablespoons coconut oil 3
tablespoons dark brown
sugar,
packed 3
tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange juice concentrate, thawed 2
tablespoon packed dark - brown
sugar 1 teaspoon vanilla extract 2
tablespoons cornstarch
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2
tablespoons light brown
sugar,
packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
, 1/3 cup
packed brown
sugar, and 1
tablespoon sea salt.
If you can't find it, substitute it with 1/3 cup
packed dark brown
sugar plus 1
tablespoon molasses
PRALINE FROSTING: 1/2 cup firmly
packed light brown
sugar 1/4 cup butter 3
tablespoons milk 1 teaspoon vanilla extract 1 cup powdered
sugar
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2
tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup
packed brown
sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla extract
1/2 cup (100 grams) granulated
sugar 1/2 cup (120 grams) firmly
packed light brown
sugar 8
tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
FOR THE GLAZE (OPTIONAL) 1 cup heavy cream 1/2 cup
packed light brown
sugar 1
tablespoon light corn syrup 1 teaspoon pure vanilla extract 2 (3 - inch - long) cinnamon sticks
1/4 cup + 2
tablespoons granulated
sugar 1/4 cup (firmly
packed) light brown
sugar 1/2 teaspoon ground cinnamon 3/4 cup golden raisins, chopped 1 cup coarsely chopped walnuts 1/2 cup apricot preserves
Topping: 3
tablespoons old fashioned oats 3
tablespoons packed light brown
sugar 1/2 teaspoon ground cinnamon 1
tablespoon canola oil
Almond Crumble 4
tablespoons (60 grams) butter, room temperature 1/4 cup (50 grams) brown
sugar,
packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup (60 grams) all purpose flour 1/2 cup (45 grams) old fashioned oats 1/2 cup (60 grams) sliced or chopped almonds
Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated
sugar 1 cup light brown
sugar,
packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2
tablespoons pure vanilla extract 3 cups buttermilk, room temperature
Cookies: 4 cups all purpose flour 1 1/2
tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated
sugar 1/2 cup light brown
sugar,
packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract
3 cups all purpose flour 1/2 cup malted milk powder 1
tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated
sugar 1/2 cup light brown
sugar,
packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1 cup white chocolate chips
1/2 cup unsweetened pumpkin puree 2
tablespoons packed brown
sugar 1/4 teaspoon pumpkin pie spice flour, for rolling out the dough one recipe for pie crust (or 1 package pre-made pie crust)
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown
sugar,
packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch of Kosher or sea salt 3 - 4
tablespoons cornstarch, depending on juiciness of peaches
Cookies: 1 1/2 cups creamy - style peanut butter (not natural - style) 1 1/2 cups light brown
sugar,
packed 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2
tablespoons cornstarch 3/8 teaspoon baking powder
2 large apples, sliced 1/3 cup brown
sugar, loosely
packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3
tablespoons apricot jam (optional — for glazing the top of the baked tart)
Topping: 3/4 cup whole wheat flour 3/4 cup old fashioned rolled oats 1/4 cup white
sugar 1/4 cup brown
sugar,
packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3
tablespoons butter, melted
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4
tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown
sugar,
packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour cream
1/2 cup Unbleached all purpose flour 1/8 cup
packed light brown
sugar 2
tablespoons turbinado
sugar 1/4 teaspoon kosher salt 2 teaspoons organic Matcha powder 1/4 cup roughly chopped pecans 6
tablespoons butter room temperature.
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1
tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown
sugar,
packed 2/3 cup granulated
sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader Joe's)
Cookies: 2 1/2 cups all - purpose flour 1
tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup granulated
sugar 1/4 cup light brown
sugar,
packed 1 large egg + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/2 cup sprinkles *
8
tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark brown
sugar,
packed 1/3 cup (75 grams) granulated
sugar 1 large egg 2
tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped
Filling and topping: 4 1/2
tablespoons granulated
sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3
tablespoons balsamic vinegar 1 cup (7 ounces) light brown
sugar,
packed 3
tablespoons cornstarch 3
tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt) demerara or other coarse
sugar, or regular granulated
sugar
FOR THE FILLING 1 1/2 cups chopped pecans or walnuts 1 cup shredded sweetened coconut 2 large eggs 1 cup light brown
sugar,
packed 1 1/2
tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla
Ingredients 1/4 cup bacon, cut into lardons 2 teaspoons balsamic reduction 2
tablespoons brown
sugar,
packed 2
tablespoons caramelized onions 2
tablespoons water
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 unsalted butter, cut into cubes 6
tablespoons dark brown
sugar,
packed 4
tablespoons confectioners
sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon Kosher or sea salt 2 1/4 cups all - purpose flour
1/2 cup
sugar 1/2 cup brown
sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra
pack) 1/4 cup cold unsweetened plain non-dairy milk 2
tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves
Apple Cinnamon Pancakes 3/4 cup (95 grams) all - purpose flour 3/4 cup (90 grams) whole wheat flour 2 teaspoons baking powder 2
tablespoons brown
sugar,
packed 1 teaspoon ground cinnamon 1/8 teaspoon nutmeg 1/2 teaspoon salt 1 large egg 1 cup (240 ml) apple cider 2
tablespoons butter, melted
1/2 cup
packed brown
sugar 2
tablespoons cornstarch 1 teaspoon ground mustard 1 1/2 cups water 1/2 cup raisins 2
tablespoons white vinegar 2
tablespoons lemon juice 2
tablespoons butter
Brown Butter Biscuits: 2 cups all - purpose flour 1
tablespoon baking powder 3
tablespoons light or dark brown
sugar,
packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1
tablespoon coarse
sugar (like turbinado), for sprinkling
;) White chocolate gingerbread blondies from here 2 3/4 cups + 1
tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g)
packed light - brown
sugar 1/2 cup + 2
tablespoons (124g) granulated
sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Fluffy ginger and date cake from Donna Hay magazine 2 cups + 2
tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown
sugar,
packed 4 eggs Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
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.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g)
packed light brown
sugar 6
tablespoons (72g) granulated
sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup)
packed brown
sugar 50 grams (1/4 cup) granulated
sugar 1 egg 30 grams (2
tablespoons) neutral oil 75 grams (1/2 cup plus 2
tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
FOR THE CRUST 3/4 cup graham cracker or ginger snap crumbs 1/2 cup finely chopped pecans 1/4 cup firmly
packed light brown
sugar 1/4 cup granulated
sugar 4
tablespoons (1/2 stick) unsalted butter, melted and cooled
Ingredients: 1/4 cup firmly
packed brown
sugar 1/2 cup honey 1/3 cup chopped figs 2/3 cup butter or margarine 2 large eggs 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2
tablespoons chopped figs 1/4 teaspoon ground nutmeg 1 1/2 cups all - purpose flour 1 1/3 cups quick - cooking oats 1/2 cup chopped walnuts
1 1/2 cups mashed ripe banana 1 cup
packed brown
sugar, divided 6
tablespoons butter, melted and divided 1/4 cup dark rum, divided 1 teaspoon vanilla extract 1/3 cup plain fat - free Greek yogurt 2 large eggs 1 1/2 cups all - purpose flour 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered
sugar
1 recipe pie crust for double crust — here's my favorite or use your own 5 cups Granny Smith apples, peeled, cored, and diced 1
tablespoon lemon juice 1/2 cup flour 1/2 cup
sugar 1/4 cup brown
sugar,
packed 1 teaspoons cinnamon 1/4 teaspoon nutmeg 1 egg white 1
tablespoon sugar