In a large bowl, combine
sugar and butter at medium speed, be sure to scrape bowl often, until creamy.
Beat
sugar and butter at medium speed with an electric mixer until fluffy.
In a large bowl, beat
sugar and butter at medium speed with a hand (or stand) mixer until well - blended (about 5 minutes).
Compared to my normal recipe which has 2 1/2 cups of sugar, half a kilo of chocolate and a whole block of butter, these only had one block of chocolate, one cup of raw
sugar and no butter at all!
Not exact matches
Even just a heaping spoonful of nut
butter at 3 or 4 p.m. will stabilize blood
sugar and quell hunger.
Beat
butter and sugar at medium speed with an electric mixer until creamy.
For the frosting: In a large bowl, with mixer
at low speed
and gradually increasing to medium, beat
butter and powdered
sugar until
butter is broken into pea - size pieces
and incorporated with the
sugar, scraping bowl occasionally, about 3 minutes.
I got the
butter to the perfect amber color
and added the powdered
sugar one cup
at at a time
and it was just one thick pile of goop.
Fit the paddle attachment onto your stand mixer
and beat the
butter and sugar at medium speed until it is light
and fluffy.
In a large mixing bowl, beat the
butter and both
sugars at medium speed for two minutes.
Here's my revamp: 2 tbsp unsalted
butter, cubed,
at room temperature 1 tsp bacon fat 2 tbsp
sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
I have updated the recipe to include it, you incorporate it
at the beginning with the
butter,
sugar and salt to make a pâte à choux dough.
for the cake: 1/2 pint strawberries, hulled
and chopped 1/4 cup sour cream (I used light) 6 tablespoons
butter,
at room temperature 1/2 cup
sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
While picking up my brownie mix, I was able to easily find the rest of the ingredients needed to make the peanut
butter cheesecake swirl, including cream cheese, peanut
butter,
sugar, flour,
and vanilla extract - all
at low prices!
In large bowl, with mixer
at medium speed, beat
butter and brown
sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes.
In a stand mixer bowl, fitted with a paddle attachment, cream together
sugar,
butter and cream cheese
at medium high speed.
looking
at the ingredients it contains cocoa mass,
sugar, cocoa
butter, emulsifier (322 from soy), vanilla extract it does say may contain gluten cereals, milk, peanuts
and tree nuts but i'm assuming that's just to cover themselves?!
Pulling out the calculator you can figure that the
sugar is 55 % of the flours, equaling 170 g, eggs
at 32 % would be 100g (or two large eggs), liquid (the milk
and lemon juice)
at 70 % would be 220g,
and the fat (
butter)
at 37 % would be 113 g. It's a specific ratio, but it worked for this jam filled muffin,
and I was happy with the results.
I also add almond
butter for extra protein,
and coconut
sugar for lower glycemic index... just a few twists that don't change the taste much if
at all.
Cream room temperature
butter and brown
sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little
at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix
at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake
at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered
sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
In a separate large bowl, beat
sugar and butter with an electric mixer
at medium speed until well blended.
Alaina, who I met
at my very first Molly on the Range book tour event, made the cutest ever cake earlier this year
and added the marzipan
butter from MOTR (which is essentially your basic ingredients for marzipan, blanched almonds
and sugar, blended into oblivion until silky
and spreadable) to the frosting.
Beat the
butter,
sugars and vanilla in a mixing bowl
at medium speed with an electric mixer until creamy.
salt 1/4 cup unsalted
butter,
at room temperature 1 cup granulated
sugar 2 large eggs 3 large size bananas, very ripe
and mashed 1/3 cup plain low fat yogurt 1 tsp.
Chocolate cream: in a mixer bowl with a whipping attachment, place
butter,
sugar powder, cocoa powder
and salt,
and mix
at medium speed until a uniform mixture begins to form.
ingredients: for the crust: 450 grams (1 pound)
butter, cold
and diced 630 grams (5 cups) flour 50 grams (1/4 cup)
sugar 2 teaspoons kosher salt ice water, as needed (
at least 120 mL — 1/2 cup)
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.
In the bowl of a stand mixer fitted with the paddle attachment, beat
butter and granulated
sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
Because these aren't your «average»
sugar and butter - filled cookies, I felt like I needed to be forthcoming (
at least a little), so I labeled the plate: «Healthy» Cookies.
In the bowl of a stand mixer fitted with the paddle attachment, bet together
butter and sugar at medium high speed until light
and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
To make the white chocolate
butter cream frosting, combine the
butter and confectioners
sugar in a large bowl
and beat
at low speed until fluffy.
In a large electric mixer bowl, cream
butter and sugar at medium speed.
Make the batter: Cream
butter and sugar at medium speed in the bowl of a mixer fitted with a paddle attachment until smooth, 5 - 8 minutes.
Beat together the soft
butter and sugar until fluffy, then add in the eggs, one
at a time.
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
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese,
at room temperature 3 tablespoons vegan
butter (I like Earth Balance),
at room temperature 1 1/2 tablespoons pumpkin puree powdered
sugar (start with 1 cup
and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon
and add more until desired creaminess is achieved)
1) Put flour, salt,
sugar and melted
butter in a mixing bowl 2) Pour in warm water bit by bit,
and knead dough until it achieves a homogenous, smooth
and soft texture 3) Roll the dough into a small ball
and place it in a bowl, covering it with transparent film,
and allow the dough to rise for 30 minutes 4) Chop onions
and garlic finely,
and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions
and garlic to the dough,
and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like
and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven
at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
For the frosting, beat together the
butter (which should be
at room temperature)
and the
sugar.
Making nut
butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper,
and you can enjoy the cleanest nut
butter ever with just the nut (
and optionally coconut
sugar and sea salt) as the only ingredient, instead of a bunch of chemicals
and random ingredients that aren't necessary.
I made these tonight with Skippy super chunk (breaking my rule of always trying a recipe as written, as I only keep chunky peanut
butter at home)
and Billington's dark muscovado
sugar.
If you want to sweeten or salt your pistachio
butter (totally optional, I prefer to do both though), once your
butter is ready, add your coconut
sugar and salt (do a little less
at first, you can always add more)
and process for another minute to make sure everything combined.
Once the
sugar dissolves add the
butter, one tablespoon
at a time
and stir until melted, continue until all the
butter is incorporated.
At first it will be very crumbly, but once you have all the
butter mixed in well with the flour
and sugar you can add the eggs
and continue to knead
and the dough will quickly come together.
:D Ginger
and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet
and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter,
at room temperature 1 cup (175g) packed light brown
sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara
sugar In a medium bowl, whisk together the flour, ground ginger, baking soda,
and salt
and set aside.
I would suggest adding another tablespoon of
butter, another 2 tablespoons of brown
sugar,
and another banana (or
at least half of one).
Cream the
butter and brown
sugar until the mixture is light
and fluffy, scraping down the bowl
at least twice.
I used Dakatine all natural peanut
butter, used only 250g insted of 355g of light brown
sugar,
and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes
at 180 °C (356 °F).
* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup
butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3 eggs, separated
and at room temperature * 3 Tablespoons
sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)
In a medium bowl, beat
butter and confectioners»
sugar with a mixer
at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
Dip them in
butter and cinnamon
sugar and you have churro bites that are just as good as
at the fair without the third degree frying burns or all the calories from the oil.