This recipe uses 1 lb
regular salted butter, 2 c. sugar, 2 c. chopped almonds and about 1/2 c. chopped almonds and roughly 2 c. choc chips for the topping.
can I use
regular salted butter instead of unsalted??
Using
regular salted butter and omitting the sea salt would not give you as much saltiness, so that's totally up to you and your personal preferences.
Not exact matches
1 cup
regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut
butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea
salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon
salt 1 cup
butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour cream (light or
regular), room temperature
(Oh, and although I used great chocolate, I used
regular salted grocery store
butter.)
What You'll Need: 2 Tbsp Star
Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB-
Salt and pepper for seasoning 1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star
Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or
regular orange slices 1 fennel bulb, sliced
The first steps in making this version are pretty much the same as when making
regular coconut
butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of
salt.
1 stick of
butter (I can't believe it's not
butter or
regular butter), room temperature 2 tablespoons of honey (I prefer raw but
regular is fine) 1 pinch of
salt
Made it with the crust found here: https://smittenkitchen.com/2009/06/cherry-brown-
butter-bars-new-video-project/ plus
regular salt sweet cream
butter, and otherwise true to the recipe.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of
salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or
regular are fine) 2 tablespoons creamy peanut or almond
butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (
regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea
salt 10 tablespoons unsalted
butter, melted 4 large egg whites
Place the sliced
regular and sweet potatoes in a bowl and toss with the melted
butter,
salt and pepper.
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or
regular if you eat meat Knob of
Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea
Salt and Black Pepper
3 Tbs unsalted
butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher
salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used
regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more
Regular peanut
butters / honey can be packed with
salts and other unhealthy additives.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or
regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher
salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted
butter Nonstick cooking spray
If you aren't strictly raw,
regular rolled oats work just fine) 1/4 cup raw almond
butter 1 pinch
salt 1 tsp vanilla 1/4 tsp cinnamon
I used «fancy» cultured
butter instead (it was on sale and cheaper than
regular butter) and a pinch of
salt, and believe me, no one was complaining.
for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of
salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of
salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or
regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some
butter or olive oil or coconut oil for the pan
2 1/2 cups whole wheat pastry flour (original recipe calls for
regular whole wheat flour or white whole wheat) 1/2 cup bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon
salt 1 stick cold unsalted
butter, cut into small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey
4 large eggs at room temperature (this is a must) 1.5 c of low fat milk 1/2 tsp of
salt 1.5 c of all purpose flour 1 tsp of Italian seasoning (you can use whatever seasonings you would like) 3 tbl of melted I Can't Believe It's Not
Butter or regular
Butter or
regular butterbutter
Ingredients Muffin Batter 1/2 cup unsalted
butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or
regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon
salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
Here are all the ingredients you'll need to make this chocolate chip M&M cookies recipe:
salted butter, granulated sugar, light - brown sugar, pure Mexican vanilla (or
regular vanilla extract), eggs, natural cocoa powder, cornstarch, baking soda, sea
salt, all - purpose flour,
regular - size M&M s, and mini chocolate morsels.
can you tell me if I don't have unsalted
butter, can I use
regular butter and leave out the 1/2 tsp of
salt?
183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp
Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp
Salt 15g (3 tbs)
Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (1 stick) unsalted
butter, cut into chunks 4 tablespoons dutch process cocoa powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut
butter 1/2 teaspoon
salt 1 cup all - purpose flour 4
regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.
Chocolate Cake 2 1/2 cup White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or
regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea
Salt 1 3/4 cup Cold Water 2 1/2 teaspoons Pure Vanilla Extract 1 teaspoon Natural
Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled White Vinegar or Apple Cider Vinegar
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use
regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds
salt to taste PEANUT DRESSING 100 ml natural peanut
butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
1 1/2 ounces dried mushrooms (your choice, a mix is nice) 6 tablespoons chopped fresh parsley leaves 2 tablespoons fresh thyme leaves
Salt and ground black pepper 6 (6 - 7 ounces each) filet mignons 1/4 cup course grain or
regular Dijon mustard 1 box (about 16 ounces) frozen puff pastry dough, thawed 1 large egg, beaten 2 tablespoons
butter
1 cup + 2 tablespoons of King Arthur's all - purpose flour 1/2 teaspoon baking soda 1 teaspoon
salt 1/2 cup of Smart Balance
butter (or you can use
regular butter) 6 tablespoons of packed brown sugar 6 tablespoons of granulated sugar 1 egg 1 teaspoon of peppermint extract 10 ounces of chocolate chips 1 bag of individually wrapped Peppermint Patties (unwrapped)
INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea
salt or kosher
salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea
salt 1/2 cup (typically one stick) of very cold sliced
butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or
regular white sugar) a pinch of sea
salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Mission Almond
Butter: A three - ingredient nut butter that blends wildflower honey and sea salt with heirloom Mission almonds, which are creamier and richer than regular al
Butter: A three - ingredient nut
butter that blends wildflower honey and sea salt with heirloom Mission almonds, which are creamier and richer than regular al
butter that blends wildflower honey and sea
salt with heirloom Mission almonds, which are creamier and richer than
regular almonds.
I believe this cake is guilt - free because it is filling and 100 % healthy, unlike
regular cakes full of bleached flour, sugar,
butter, artificial flavorings and excess
salt.
Ingredients: 1 cup all - purpose flour 1/3 cup unsalted
butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon
salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package
regular or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2 tablespoons grated lime or lemon zest Powdered sugar Additional lime or lemon peel for garnish
I used
regular flour, made my own chefs blend (powdered garlic, dried basil, pepper, seasoned
salt, paprika), added chopped tomatoes, and finished with
butter instead if the grapeseed oil.
Ingredients — Makes 12 Cardamom Cupcakes 1 and 1/4 cup plain flour 1 and 1/2 teaspoons baking powder 1 tsp cardamom powder pinch of
salt 1/2 cup or 1 stick unsalted
butter, room temperature 2/3 cup fine granulated sugar 1 large egg, room temperature 1/2 cup milk, room temperature 1/4 cup sour cream, room temperature (I used
regular yoghurt)
1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand) 1 c of Teff flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of
salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not
butter (or
regular butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1/3 c)
I used coconut oil, Trader Joe's natural peanut
butter with no added
salt or sugar and 1/2 cup
regular white sugar (because i want to finish it) and 1/2 cup Florida Crystals, because they are cruelty free.
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups
regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond
butter handful cacao nibs 1/2 cup raisins pinch sea
salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Half the
salt of
regular butter.
Dough 1/2 cup warm water 2 tablespoons instant yeast 3 eggs 1 teaspoon pure vanilla extract 1 cup warm
regular or 2 % milk 2 drops pure almond extract 1 tablespoon fresh lemon juice 3/4 cup sugar 1 teaspoon
salt 1 cup unsalted
butter, softened in small pieces 6 cups approximately, all - purpose flour or bread flour or half - and - half combination
I also noticed in my last failed recipe, the lack of that salty flavor that
regular peanut
butter provides so I did add a 1/4 tsp of
salt to the first 3 ingredients while heating it.
ingredients: for the cakes: 113 grams (1 stick, 8 tablespoons) vegan / dairy free
butter, softened (can substitute
regular butter) 250 grams (1 1/4 cup) sugar 1/4 teaspoon
salt 3 eggs 120 grams (1/2 cup) cashew yogurt (can substitute sour cream or yogurt) 180 grams (1 1/2 cups) AP flour 1/8 teaspoon baking soda zest of 1/2 an orange
2 1/2 Cups Flour 1/2 Tsp
Salt 1 Tsp Baking Soda 1/2 Cup + 1 Tbsp Peanut
Butter 1/2 Cup Shortening 1 Cup Brown Sugar 1/2 Cup White Sugar 2 Eggs (
regular, flax, or Ener - G) 2 Tsp Vanilla 9oz (1 1/2 Cups) Chocolate Chips
Ingredients: whole - wheat flour, coconut sugar, baking powder, sea
salt, old - fashioned
regular rolled oats, unsalted
butter, whole milk, strawberry spreadable fruit, egg
Choose from walnut, cashew, almond or
regular peanut
butter — just be sure that your choice contains no additives such as sugar or extra
salt.
Add ghee or
butter and 2 - 3 teaspoons of truffle
salt (or
regular salt) and teaspoon of pepper.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or
regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher
salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted
butter Nonstick cooking spray
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp
salt 1/2 cup
butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but
regular cream cheese will work too) 1/2 cup
butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp
butter