Not exact matches
But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and
salt, cutting in two
sticks of
butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
«We now have a line of
butters ranging from our two - pound rolls, quarter
sticks and eight - ounce rolls that are unsalted,
salted and flavor - infused to be distributed nationwide.»
1
stick unsalted
butter, plus extra for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon coarse sea
salt 6 cups rice krispies cereal
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon
stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1
stick) unsalted
butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
salt
Once the syrup has turned to
butter, add the remaining ingredients: ghee, vanilla and
salt and combine with the
stick blender.
Crust 1 1/2
sticks (12 tablespoons)
butter, cold, cut into thin slices 2 cups all - purpose flour 2 tablespoons sugar 1/4 teaspoon
salt
This decadent,
stick - to - your - ribs chia seed pudding is filled with a homemade
salted date caramel and toasted hazelnut
butter.
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
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher
salt 2-1/4
sticks (18 tablespoons), cold unsalted
butter, cubed 4 to 6 tablespoons ice water
salt 8 TBSP unsalted
butter (1
stick), at room temperature 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp.
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
Ingredients 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon
salt 2 teaspoons cream of tartar 1 cup (2
sticks)
butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chips
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons
salt 1 cup (2
sticks) cold Cabot
Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk
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
ingredients: for the crust: 112 grams (1
stick, 8 tablespoons) unsalted
butter, soft 100 grams (1/2 cup) granulated sugar 1/2 teaspoon kosher
salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yolk
I didn't have
salted butter, but I read somewhere that it's like 3/4 tsp /
stick, so I just added 3 healthy pinches of kosher
salt to my melted
butter - just right.
Stir the sugar and
salt into the crumbs, then pour the brown
butter over and stir until the mixture will
stick together when pressed.
Blondies: 3/4 cup (1 1/2
sticks) unsalted
butter, melted and cooled slightly 1 1/2 cups granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation
butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea
salt 1/2 cup rainbow sprinkles (jimmies) *
Ingredients (Adapted from Joy of Baking): 1/2 cup (1
stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon
salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
1/2 cup sugar 1 (1/2 cup)
stick butter room temperature 1 egg 2 1/2 cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp
salt 1 tsp peppermint extract 1 tsp vanilla 1 cup canned pumpkin 1 cup mint chocolate chips
3/4 cup (1 1/2
sticks) unsalted
butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon
salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted
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
for the crust: 240 grams (2 cups) AP flour 120 grams (1 cup) white whole wheat flour 225 grams (2
sticks) unsalted
butter 200 grams (1 cup) sugar 1 egg 1 1/2 teaspoons kosher
salt 2 teaspoons vanilla extract
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of
salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1
stick) unsalted
butter, melted and cooled
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon
salt 1 cup (2
sticks) unsalted
butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2
stick or 57 grams) unsalted
butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon
salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if necessary
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted
butter, room temperature, cut into small pieces 1/4 tsp
salt stick of marzipan (optional, or you can add 125g slivered almonds instead)
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2
stick cold, unsalted
butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
for the cake 4 tbsp (1/2
stick) unsalted
butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp
salt 1/4 cup + 2 tbsp white sprinkles, separated
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon
salt 1 1/2 cups (340g / 3
sticks) unsalted
butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and
salt into a medium bowl and set aside.
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
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
1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher
salt 1/4 cup granulated sugar 1/2 cup (1
stick) unsalted
butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
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
1 cup yellow cornmeal 1 cup AP flour 1 tablespoon baking powder 1/2 cup sugar 1 teaspoon
salt 1 cup milk (I used 1 %) 2 eggs 1/2
stick butter, melted 1/4 cup honey
for the cornbread layer Adapted from Life Made Simple Bakes 1
stick (8 tbsp) unsalted
butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp
salt 1/2 tsp baking soda
Place two
sticks of
salted butter in a small pot and then roll your orange and limes.
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
Jams: Raspberry Mango Jam; Bourbon Bacon Jam Ghost Pepper Products: Ghost Pepper Jelly; Ghost Pepper Queso; Ghost Pepper Aioli Grille Sauce: Mediterranean Grille Sauce Drink Mixer: Moscow Mule Mixer Salad Dressing: Apple Cider Vinaigrette Condiments: Sweet Chili Dipping Sauce; Bacon Ketchup; Sun - Dried Tomato Olive Tapenade Sauces: Garlic Pesto Pizza Sauce; Portobello Mushroom Sauce Breakfast Mixes: Dill & Chive Crepe Mix Snacks, Sides, Desserts & Coffee: Sriracha Cheddar Cheese
Sticks; Saffron Risotto Mix; Waffle Cookies (Maple Brown
Butter and Cocoa Sea
Salt Caramel), French Vanilla Single Serve Coffee Fine Home Keeping: Citrus Bloom Fine Home Keeping Collection; Dish Soap, Hand Lotion, Hand Soap, Soy Candle
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper 1/2
stick (1/4 cup) unsalted
butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
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
1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon
salt 3/4 cup (1-1/2
sticks) chilled unsalted
butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1
stick / 0.55 cup (roughly 1/2 cup)
butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch of
salt.
6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse
salt 1 cup (2
sticks or 1/2 pound) unsalted
butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
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
Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion,
salt, pepper, garlic
salt, and 1/2
stick of melted
butter, then stir well.
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons
salt (buy unrefined sea
salt here) 1 cup (2
sticks)
butter, plus more for skillet (buy grass - fed
butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)