Although you can use
salted sweet butter for this homemade pie crust recipe, I use unsalted butter as it allows me to control the salt content so it's more exact.
Not exact matches
There is also an amazing recipe for Asian sautéed broccoli with a delicious creamy nutty sauce, plus some really indulgent
sweets too — the
salted caramel blondies couldn't be easier to make and the peanut
butter cookie sandwiches are absolute heaven!
The mix of creamy peanut
butter with
sweet oats, juicy raisins, almond milk and a splash of maple is so delicious, while the chia seeds help thicken it up and the pinch of
salt enhances all the flavour.
The mix of
sweet dates with rich cacao, roasted nut
butter, almonds, coconut oil and a pinch of
salt will make everyone happy!
I roasted chopped mixed nuts with a little maple syrup and flaky sea
salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a
sweet, salty nut
butter to spread on top.
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g)
sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea
salt 1/2 cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
-2 medium
sweet potatoes or yams (makes about 1 1/2 cups mashed
sweet potato)-5 scallions -2 T cilantro -2 T
butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin -
salt & pepper - cooking spray
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For
Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2 cup unsweetened
sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
Also, if you want to skip the food processor you can pile the cooked
sweet potato chunks into a casserole dish (toss them cinnamon, brown sugar,
salt and melted
butter first) and top with the marshmallows and streusel.
Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp
salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so
sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy
butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
For the Caramelized Onion Dipping Sauce: 1 Tbsp
butter 1 medium
sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise
salt and pepper to taste
The creaminess from the almond
butter goes perfectly with the hard chocolate shell, while the pinch of sea
salt sprinkled on top becomes a great contrast to the
sweet, nutty flavor.
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large
sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon
salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
4 1/2 pounds
sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup
butter, softened, plus 1 tablespoon of
butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon
salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallows
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) 200g of
butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not
sweet or dessert wine) 6) 1 teaspoon of mustard powder 7)
Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
In the work bowl of a food processor, place
sweet potatoes, brown sugar, vegan
butter, vanilla, and
salt; pulse until combined.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's
Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table
salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
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
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g)
sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea
salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted
butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon
salt 3 tablespoons soft unsalted
butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g)
sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
The buttermilk and Maldon
salt were no problem, and while a pound and a quarter of
sweet butter seemed excessive, it wasn't until I started baking that I began to understand what I'd gotten myself into when I said yes to a chef.
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.
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted
butter 1/2 teaspoon
salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...) Herbs and spices to taste (chopped fresh rosemary, thyme, or oregano;
sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
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.
Remove skin, mash
sweet potato with either
butter, olive oil, or the substitute of your choice, along with
salt and freshly ground pepper to taste.
1 cup shredded carrot 1 cup shredded
sweet potato 1 cup shredded apple 2 eggs 8 dates 1 tbsp of coconut oil or
butter 1/4 cup of orange or apple juice 2 cups blanched almond flour 1 tsp baking soda 1/3 tsp
salt
2 1/2 cups all - purpose flour 1 teaspoon
salt 1 tablespoon sugar (only for
sweet pies, omit sugar for savory pies) 1 cup (2 sticks) unsalted
butter, chilled and cut into small cubes 1/4 to 1/2 cup ice water
They sit atop a wash of
salted dark chocolate ganache that drips down the sides of a moist, heavily spiced pumpkin cake frosted with fluffy, 3 - ingredient chocolate buttercream and filled with spicy
sweet pumpkin
butter.
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted
butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp
salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi
sweet chocolate chips (I love Ghirardelli as well) 1/2 cup all purpose flour 1.
Corn on the cob is already fabulous when it's as simple as boiled, no
salt, no vegan
butter, nothing, just
sweet delicious corn.
Just goat cheese, chives and
sweet potatoes, plus a little
salt and pepper (ok — and some
butter!).
INGREDIENTS 2 slices bacon 1
sweet onion, sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80 % lean 20 % fat)
Salt Pepper 1 brioche bun Unsalted
butter 2 slices Gruyère cheese 1 tomato, sliced Arugula
1/2 cup
butter or dairy - free alternative, * room temperature 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4 cup white rice flour 1/4 cup + 2 tablespoons tapioca starch / flour 1/4 cup + 2 tablespoons potato starch (not potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon
salt 3/4 cup semi
sweet chocolate chips
4 cups
butter lettuce, chopped 1 avocado, chopped 2/3 cup
sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon
salt 1/4 teaspoon pepper 1 tablespoon olive olive 1/2 teaspoon red wine vinegar 1 lime, juiced a few tortilla chips, crushed
The almond
butter - filled dark chocolate is also great, with a nice balance of
salt +
sweet.
Filed Under:
Sweets Tagged With: Clean, Comfort Food, Fall, Gluten - Free, Healthy Recipes, Kid - Friendly, Low Carb, Paleo, Quick Breads, Under 7 Ingredients, Video, WinterIngredients: chia seed, chocolate, cinnamon, coconut sugar, egg, lemon, maple syrup, paleo baking flour, peanut
butter, raisin, sea
salt
Peel
sweet potato and add it to a food processor, along with dates, tahini, almond
butter, coconut oil, cacao powder,
salt and melted chocolate.
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1
sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher
salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted
butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY
BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
BUTTER: 6 tablespoons unsalted
butter (softened) 6 tablespoons honey 1/2 teaspoon Koshe
butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
salt
Place the sliced regular and
sweet potatoes in a bowl and toss with the melted
butter,
salt and pepper.
1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon kosher
salt 3 cups quick oats 2 sticks
butter 3 cups brown sugar 2 tablespoons molasses 1 1/2 cups all - natural chunky peanut
butter (I prefer the kind without any added sugar) 3 eggs 1 cup semi
sweet chocolate chips 1 cup shredded coconut 1 cup plain M&M s
I love using
salted butter in recipes like this for a little touch of saltiness to go with the
sweet bananas.
You can make the sauce
sweet by adding cinnamon,
butter, and honey to it OR savory by adding garlic,
salt / pepper, and even some curry spice would be fantastic!
The
sweet - salty (
salted butter) crust brings this cheesecake to another dimension in taste.
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher
salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds
sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut
butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste
salt and freshly ground black peppers 1/2 cup cilantro, chopped
Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds
sweet potato 1/2 cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon
salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or
butter at room temp (or Earth Balance
butter) Directions 1.
I love the mixed taste of
sweet mingled with just a tint of
salt (
salted butter!)
7/8 cup oil + 1/2 tsp sea
salt (strange, I know but it is our «
butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp
salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very
sweet)
Chicken & chickpea salad 400 g chicken filets +
butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1 lemon
Salt and fresh pepper 1/2 tsk ground cumin 2
sweet red apples, grated 3/4 cup edamame beans or
sweet peas (2 dl) 50 g fresh spinach
Filling 2 tablespoons olive oil 2 tablespoons unsalted
butter 1 cup red or yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (
sweet potatoes), peeled and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea
salt & ground black pepper