3/4 Cup
softened salted butter 3/4 Cup sugar 1 teaspoons almond extract 1 teaspoon vanilla extract 1 tablespoons heavy cream 1 Egg 2 1/4 cups + 2 tablespoons all purpose flour
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
Put
salt and flours in with
softened butter and crumbed by hand.
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
salt 1/2 cup
butter,
softened 1 cup white sugar 1/2 cup brown sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chips
Ingredients 1 cup granulated sugar 1/3 cup packed brown sugar 2 sticks
butter (1 cup),
softened 1 egg 1/4 teaspoon espresso powder 1 teaspoon vanilla extract 2 1/4 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolate
340.5 g
salted butter,
softened to room temp 384g powdered sugar 96g unsweetened cocoa powder 2 tsp vanilla extract 3 - 4 tbsp heavy whipping cream
1 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon
salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup
butter,
softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luche
2 1⁄4 cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp
Salt 1 cup
Butter unsalted
softened 3⁄4 cup Sugar granulated 3⁄4 cup Light Brown Sugar packed 1 tsp Vanilla Essence 2 tbsp Egg Replacer for 2 eggs 1 cup Semi-Sweet Chocolate Chips
Mix almond flour,
softened butter, 3 Tablespoons confectioner's sugar, vanilla and
salt in a small bowl until a cohesive dough forms.
2 T
butter,
softened 12 - 3/4» thick slices of bread 6 eggs 1 1/2 cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp
salt
Ingredients: Cinnamon Sugar Cookies 2 1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp
salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted
butter,
softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extract
Pin It Ingredients For the cake: 355g plain flour 1 tbsp baking powder 1/2 tsp
salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted
butter,
softened... Continue Reading →
Ingredients: Banana Bars 2 cups all - purpose flour 1/2 cup chopped nuts 1 teaspoon
salt 1 teaspoon baking soda 1 1/2 cups granulated sugar 1 cup sour cream 1/2 cup
butter or margarine,
softened 2 large eggs 1 1/2 cups mashed bananas 2 teaspoons vanilla extract
Teff Cacao Peanut
Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Butter Mini Muffins 1/3 cup peanut
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil,
softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon
salt...
Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon
salt 1/2 cup (1 stick) unsalted
butter,
softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts
5 medium beets (or enough for 2 cups pureed beets) 1 cup
butter,
softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of
salt Confectioner's sugar, for dusting
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
1 cup (2 sticks)
butter,
softened 3/4 cup firmly packed brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon
salt 2 1/2 cups old fashioned oats 8 oz dark chocolate chunks
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
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon
salt zest and juice of 1 lime 10 tablespoons
butter,
softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
1 1/2 cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea
salt 1 cup (2 sticks) unsalted
butter,
softened to room temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chips
for the frosting: 12 tablespoons (175 grams) unsalted
butter,
softened 4 ounces (112 grams) cream cheese 12 ounces (330 grams) powdered sugar 1/2 teaspoon
salt 1 teaspoon (5 mL) maple syrup 3 - 4 tablespoons (45 - 60 mL) milk or cream
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon
salt 1 tablespoon active dry yeast 5 tablespoons
butter,
softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of
butter, melted
12 tablespoons (1 1/2 sticks) unsalted
butter,
softened 1 1/2 cups sugar 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon
salt 6 large egg whites (3/4 cup) 3/4 cup milk 2 teaspoons vanilla extract
In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin,
salt, and pepper in
butter over moderate heat, stirring, until onion is
softened and beginning to brown.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of
butter in a pan over medium heat 4) Saute chopped onions until
softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and
salt & pepper 7) Process liver mixture and 50g of remaining
butter to get a smooth blended mixture 8) Add
salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
1/2 cup of
butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter,
softened (I used I Can't Believe It's Not
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of
salt 1/2 cup of peanut or any other nut
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
for the frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher
salt 335 grams (3 sticks, 1 1/2 cups)
butter,
softened scrapings of 2 vanilla beans few drops pink food coloring
1/2 cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted
butter,
softened 3 cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table
salt 2 teaspoons (10 ml) vanilla extract
2 cups fresh or thawed frozen cranberries 1 3/4 cup sugar, divided 2 cups all - purpose flour 2 teaspoons baking powder 3/4 teaspoon
salt 1 stick unsalted
butter,
softened 2 large eggs 1 teaspoon vanilla extract 1/2 cup whole milk Optional: confectioners» sugar for garnish
1/2 cup canola or other vegetable oil 1/2 cup vegan
butter,
softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
4 tablespoons (57 grams)
butter,
softened 1/2 cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon
salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar, for garnish
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
1 cup flour 1/4 cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon
salt 1/2 cup unsalted
butter,
softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almonds
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
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 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 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 dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or
butter in a large deep pot / Add onion or shallot and saute until it
softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with
salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.
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
Then, to make the sweetened cream cheese biscuits, I start with self - rising flour and then add a little
salt, a little sugar,
softened cream cheese and
butter and combine it all with a pastry blender.
Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut
Butter,
softened or Vegan Cream Cheese,
softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea
Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
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
1/2 cup (1 stick) unsalted
butter,
softened to room temperature 1 cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea
salt 3/4 cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)
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 *
Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon
salt 6 tablespoons (3/4 stick or 85 grams) unsalted
butter, just
softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water
ingredients: for the cake: 113 grams (8 tablespoons)
butter,
softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4 teaspoon kosher
salt 2 eggs 2 teaspoons red gel food coloring 2 teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1 teaspoon vinegar 1 teaspoon baking soda
The leeks are sauteed with
butter until
softened, season with
salt, black pepper and nutmeg.
;) 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.
ingredients: 113 grams (8 tablespoons)
butter,
softened 150 grams (3/4 cup) sugar 1 teaspoon vanilla extract 2 eggs 120 grams (1 cup) flour 1 teaspoon baking powder 1/2 teaspoon kosher
salt 4 very ripe pears, peeled, cored, and cut into 8ths