Ingredients for Backlava Recipe: 1 pkg phyllo dough; thawed according to package instructions 2
sticks melted unsalted Butter 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, almond, pistachio and pecans finely chopped
Not exact matches
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
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
Basil and parmesan madeleines 8 tablespoons (113g / 1
stick)
unsalted butter,
melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
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
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
FOR TOPPING 1/4
stick (2 tablespoons)
unsalted butter,
melted 2 cups panko or coarse dry breadcrumbs 1 cup grated extra-sharp cheddar cheese
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
Muffins Non-
stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2
stick)
unsalted butter,
melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract
For crust 1
stick (1/2 cup)
unsalted butter, softened 1-1/4 cups coarsely crushed thin pretzels (about 3-1/2 ounces) 3/4 cup confectioners» sugar 1/2 cup all - purpose flour 1 large egg 2 ounces bittersweet chocolate,
melted
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1
stick unsalted butter (
melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon
unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4
stick / 84g)
unsalted butter,
melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
FOR THE CRUST 3/4 cup graham cracker or ginger snap crumbs 1/2 cup finely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup granulated sugar 4 tablespoons (1/2
stick)
unsalted butter,
melted and cooled
1/4 cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4 cup plus 2 tablespoon (60 g) corn starch 1/4 cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1 cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2
stick)
unsalted butter,
melted 1 teaspoon vanilla 2 tablespoons honey 1/4 cup (30 g) golden flax meal
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2
sticks)
unsalted butter,
melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature
For the crumble topping 1/2 cup (1
stick)
unsalted butter,
melted and slightly cooled 1 cup all - purpose flour 1 cup sugar 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon Vanilla ice cream, for serving
ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh dill (finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1
stick unsalted butter (
melted)
1
stick unsalted butter,
melted, plus more for pan 1 cup granulated sugar 2 large eggs 1/2 teaspoon sea salt 1/2 cup all - purpose flour 1/2 cup unsweetened cocoa powder 2 pints ice cream, softened
3 cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2
sticks)
unsalted butter,
melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1
stick)
unsalted butter,
melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
8 sheets fresh phyllo pastry or frozen, thawed (each about 14 × 9 inches) 1/4 cup (1/2
stick)
unsalted butter,
melted 3 tablespoons (about) sugar 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1 / 8 - inch - thick slices 1/2 cup apricot preserves 3 tablespoons water
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2
stick)
unsalted butter,
melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
2 tbsp cocoa powder 250 g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2 eggs 175 g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180 g bittersweet chocolate (70 % cocoa),
melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1
stick)
unsalted butter,
melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top
For the frosting 2
sticks (8 ounces)
unsalted butter,
melted 1 1/3 cups HERSHEY»S Cocoa 2 teaspoons instant espresso 3 1/3 cups confectioners» sugar 2/3 cup whole milk 1 1/2 teaspoons vanilla extract
Southern - Style Cornbread: 2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon Kosher or sea salt 1 1/2 cups buttermilk 1 large egg, room temperature 4 tablespoons (1/2
stick)
unsalted butter,
melted 1 tablespoon bacon fat (or neutral - flavored oil)
Apple Chai Cider Pancakes & Browned Maple
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of
butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter,
melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for
butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1
Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Stick / 1/2 Cup of
unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and br
butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat
stick of butter on medium heat until melted and bro
stick of
butter on medium heat until melted and br
butter on medium heat until
melted and browned.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons
unsalted butter (1/2
stick),
melted Salt and freshly ground black pepper
2 large egg yolks 2 tablespoons fresh lemon juice 2 teaspoons water 1/2 cup (1
stick)
unsalted butter,
melted 1/4 teaspoon Kosher salt, or more to taste 1/8 teaspoon cayenne
Ingredients 2 cups Oreo crumbs 1/2
stick unsalted butter,
melted 16 ounces cream cheese, at room temperature 2 eggs, at room temperature 1/2 cup granulated sugar 1/4 cup + 1 tablespoon heavy cream 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract) 1/3 cup Nutella Method Preheat oven to 325 degrees F.
Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1
stick (8 Tbsp)
unsalted butter,
melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest of 1/2 fresh lemon 1
stick (1/2 cup)
unsalted butter,
melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
1/3 cup golden raisins Zest and juice of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1
stick)
unsalted butter,
melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
3 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 1/2 teaspoons ground cinnamon 1/2 teaspoon Kosher or sea salt 1 cup (2
sticks)
unsalted butter,
melted and cooled slightly 1 cup granulated sugar 1/4 cup light brown sugar, packed 1/2 cup mashed overripe banana (about 1 1/2 large bananas) 2 teaspoons pure vanilla extract
For cake 2 cups all - purpose flour plus more for pan 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup almonds, chopped 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1
stick (4 ounces)
unsalted butter,
melted, plus softened
butter for pan 1 - 15 ounce can pumpkin puree 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs
Non-stick cooking spray 6 tablespoons
unsalted butter,
melted 1/2 teaspoon vanilla extract 4 ounces pretzel
sticks, crushed (about 1 cup of crumbs) 2/3 cup creamy peanut
butter 1 cup confectioners» sugar, sifted 3/4 cup bittersweet chocolate chips Pretzels, any shape, for decorating
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)
Banana Cupcakes Makes 12 1 1/2 cups all - purpose flour (spooned and leveled) 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1
stick)
unsalted butter,
melted 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) 2 large eggs 1/2 teaspoon pure vanilla extract
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons
unsalted butter (1 1/2
sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8
sticks)
unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate,
melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons
unsalted butter (1 1/2
sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8
sticks)
unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate,
melted and cooled Preheat oven to 350 degrees.
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2
stick)
unsalted butter,
melted
2 cups (about 10 ounces) fresh blueberries 1 1/8 cups (8 ounces) plus 1 teaspoon sugar 2 1/2 cups (12 1/2 ounces) unbleached all - purpose flour (or 2 cups white; 1/2 cup whole wheat) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2
stick)
unsalted butter,
melted and cooled slightly 1/4 cup vegetable oil (I used Canola) 1 cup buttermilk (see note) 1 1/2 teaspoons vanilla extract
1 cup granulated sugar 1/4 cup light brown sugar 1 cup mashed bananas 1
stick unsalted butter (4 oz),
melted 3 eggs 3/4 cup Greek yogurt 1-1/2 teaspoons vanilla extract 1-3/4 all - purpose flour plus additional for dusting pan 2 teaspoons baking powder 1/2 teaspoon salt Powdered sugar for dusting
1/2 cup (1
stick)
unsalted butter,
melted, plus more for pan 2 1/2 cups all - purpose flour, (spooned and leveled) 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon pumpkin - pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves) 2 large eggs 1 1/2 cups sugar 1 can (15 ounces) solid - pack pumpkin puree
1/2 cup (1
stick)
unsalted butter,
melted 1/3 cup creamy - style peanut
butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch of Kosher or sea salt 1 cup old - fashioned oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy
1
stick unsalted butter, or non dairy margarine,
melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit if using salted nuts) 1 cup (4oz or 140g) Better Batter Gluten Free Flour 2 cups mix - ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut
butter chips, roasted nuts, etc), divided (you may omit nuts if allergic.
Pin It Yield: About 30 brownie bites Ingredients: For the brownies: 8 tablespoons (1
stick)
unsalted butter,
melted 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1 Tablespoon red food coloring 1/8 teaspoon salt 1/2 teaspoon... Continue Reading →
6 tablespoons (3/4
stick) chilled
unsalted butter, diced, plus 3 tablespoons
melted unsalted butter, divided
MAKES ABOUT 1 CUP PREP: 15 MINUTES TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010 INGREDIENTS 1/4 cup (1/2
stick)
unsalted butter 1/2 cup maple sugar 3/4 cup heavy whipping cream 1/8 teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION
Melt butter in heavy medium saucepan over medium heat.
Non-stick cooking spray 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1-1/2
sticks (6 ounces)
unsalted butter at room temperature, plus 3 tablespoons
melted 2 tablespoons unsweetened cocoa powder, preferably Dutch processed 1-1/3 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk Confectioners» sugar before dusting