Sentences with phrase «softened stick of butter»

To prepare the frosting beat your brown butter with a softened stick of butter along with pumpkin and spices.

Not exact matches

1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced almonds (or other nut of choice)

And I put my 2 sticks of butter in the microwave to soften them.

1 stick of butter, softened 4 tablespoons half «n» half 1 teaspoon vanilla 3 cups confectioner's sugar 4 tablespoons unsweetened cocoa powder

Swap in 3/4 cup creamy peanut butter for one stick of the softened butter, and use my Peanut Butter Grbutter for one stick of the softened butter, and use my Peanut Butter Grbutter, and use my Peanut Butter GrButter Granola!

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

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

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

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream

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

• If you forget to soften your butter, melt the stick 3/4 of the way through in the microwave.

1 cup milk 2 egg yolks 1/4 cup packed brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted butter, softened at room temperature to texture of mayonnaise 1/2 cup raisins 1/2 cup apricot jam

1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips

1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.

Now we Season: Mix 1/2 stick of softened butter with whatever aromatics you're feeling and about a teaspoon of coarse kosher salt, there's really no exact science to this, we just want to have some sort of paste consistency.

Does «softened butter» mean leave a stick of butter out so that it is room temperature when used in baking?

My rule of thumb w softened butter is, if you hold the stick of butter in your hand and try to bend it, it should yield a slight curve and not fall apart.

of baking chocolate / 4 T strong coffee / 1 1/2 sticks softened butter

-LSB-...] stick of butter or vegan butter substitute, softened but not melted 1/4 c. granulated (1 for 1) sugar substitute.

Vanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream

:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.

Pin It Ingredients: Cake: 2 sticks soften butter 1,5 cups sugar 1/2 olive oil 2/3 cup milk, room temperature 5 eggs room temperature 3 cups cake flour 2 teaspoons baking powder pinch of salt 2 teaspoon vanilla extract violet food... Continue Reading →

2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips

Zest of 2 lemons 3 tablespoons poppy seeds 3/4 cup sugar 1/4 teaspoon salt 6.5 ounces (about 1.5 sticks) butter, softened 1 1/2 cups cake flour 3/4 teaspoon baking powder 3 tablespoons milk 3 eggs 1 1/2 teaspoons vanilla extract

Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination of milk and white chocolate chips 3/4 cup flaked sweetened coconut 3/4 cup chopped macadamia nuts

In the bowl of a mixer (or a large bowl, using a hand - mixer), beat together 6 tablespoons (3/4 stick) unsalted butter, softened, and 3/4 cup packed brown sugar.

Ingredients 1/2 pound (2 sticks) unsalted butter, softened $ 1/3 cup granulated sugar 1/3 (packed) cup brown sugar Pinch of salt 1/2 teaspoon vanilla extract 2 cups flour 3/4 cups mini chocolate chips 2 cups mini chocolate chips (melted)

2 sticks of unsalted butter, room temperature (or you can microwave then for 25 seconds to soften up) 2 eggs plus 1 egg yolk 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 teaspoon salt 3/4 teaspoon baking soda 1 cup milk chocolate chips 1 cup dark chocolate chips (or you can just use two cups of milk chocolate chips) 1 1/2 cup chopped Kit Kat bars 3 cups of all purpose flour

3 sticks unsalted butter, softened 3 cups sifted confectioners» sugar 3 tablespoons milk 1 vanilla bean, scraped 1 teaspoon pure vanilla extract pinch of salt

2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray

I used 1 stick of softened butter and fresh ground pepper on the outside of the chicken.

What You'll Need: 2 cups of unbleached, all purpose flour 1 tablespoon of baking powder 1 teaspoon of sea salt 1 tablespoon of sugar 1 stick of butter, softened Buttermilk 1 pastry cutter or fork Flour for the counter and cutter 1 biscuit cutter or small glass

(You'll need only about one tablespoon chopped per quarter - pound stick of softened butter unless you like your butter especially herbaceous.)

Ingredients 1/2 cup unsweetened cocoa powder 2 1/4 cups all - purpose flour 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp white vinegar (OR 1 tsp cream of tartar) 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cayenne pepper (optional) 2 eggs 2 tsp vanilla

INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth

Chocolate Buttercream: 2 cups (4 sticks) unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened cocoa powder pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3 cup heavy cream

Ingredients: Cake 1/2 cup unsalted butter (1 stick), softened at room temperature 1 1/2 cups granulated white sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups all - purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda pinch of table salt

ingredients SHORTBREAD CRUST: 2 sticks unsalted butter (softened, plus extra for greasing) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 lemon (zested) 2 cups all - purpose flour 1/2 teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest of 3 lemons reserved, divided) 1 cup all - purpose flour 1 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup Confectioner's sugar (for dusting)

Combine one tablespoon of fresh horseradish with one stick of softened unsalted butter.

INGREDIENTS 1 cup (2 sticks) of unsalted butter, softened 1/2 cup of maple syrup 2 tablespoons of sweet white miso 2 1/2 cups of almond meal (flour) 1 cup of tapioca starch 1 + tablespoon of sesame seeds METHOD

of your favorite chocolate For the Frosting: • 1 stick butter, softened • 1 tbsp.

8 tablespoons (1 stick) butter, softened 1 1/2 cups powdered sugar, sifted 2 ounces bittersweet chocolate, melted Pinch of salt

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

In a mixing bowl add in 1 stick of softened unsalted butter and 1 1/4 cup of light brown sugar and mix until combined.

4 ounces full - fat brick - style cream cheese, softened to room temperature 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioners sugar pinch of Kosher or sea salt 1 teaspoon pure vanilla extract

Ingredients: 2 Sticks of butter, softened 2 cups sugar 4 eggs juice from 1 1/2 lemons 1 teaspoon vanilla 3 1/4 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk Frosting; 1/2 cup pomegranate juice 2 sticks butter, softened 3 to 5 cups powdered sugar pomegranate seeds DirecSticks of butter, softened 2 cups sugar 4 eggs juice from 1 1/2 lemons 1 teaspoon vanilla 3 1/4 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk Frosting; 1/2 cup pomegranate juice 2 sticks butter, softened 3 to 5 cups powdered sugar pomegranate seeds Direcsticks butter, softened 3 to 5 cups powdered sugar pomegranate seeds Directions:

Make icing: combine cream cheese, 2 sticks softened butter, sifted powdered sugar, vanilla and a dash of salt.