I've received quite a lot of
sugar and butter heavy cookies this year.
Not exact matches
Retro Southern Tea Room Caramel Cake A golden crumbed cake, that is moist but not too
heavy (nor too light) finished in a retro glaze / frosting of brown
sugar and 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
Bring water,
butter,
and salt or
sugar to a boil in a
heavy - duty saucepan over high heat.
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1 cup (250 ml)
heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons
sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed
and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup
sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup
heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons
sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour,
sugar,
and salt in a large bowl.
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
My favorite frosting of all time is a plain, simple buttercream with
butter, powdered
sugar, vanilla, almond extract,
and a splash of
heavy cream.
Typical Ingredients: 3 tablespoons
butter, 8 ounces cream cheese, 4 ounces confectioners
sugar and chocolate wafer cookies (or Oreo cookie crust), 2 1/2 cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2 cups
heavy whipping cream, 1/4 cup white
sugar
I dissolved 1.5 tsp of arrowroot powder in the
heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the
sugar boiled
and made sure there were no lumps before adding it to the caramel along with the
butter and whisking vigorously).
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
Whisk brown
sugar,
heavy cream,
and butter together in a medium saucepan over medium - low heat.
Put the bananas in a 10 - inch
heavy skillet with the
butter, 1/2 cup dark brown
sugar, liqueur
and nutmeg
and set over high heat.
Mix brown
sugar, corn syrup,
butter and salt in a
heavy 2 - quart saucepan.
The
butter and sugar must be beaten until they are light, fluffy,
and pale, so don't rush it — the process can take 3 to 4 minutes with a
heavy - duty mixer
and 6 to 8 minutes with a hand - held mixer.
For the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted
butter, softened 3 - 4 cups powdered
sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk,
heavy cream, or half -
and - half
For the pecan praline topping, combine the
butter, brown
sugar,
heavy whipping cream,
and salt in a medium saucepan over medium - low heat.
Melt
butter and brown
sugar in
heavy frypan (9 inch), top with sliced pears, cinnamon
and then pastry.
I use the cheapest store - brand real
butter, shelf - stable (UHT)
heavy cream,
and the cheapest
sugar.
While the pages are filled with beautiful delectable desserts
and tempting treats, they are also packed with
sugar,
butter,
heavy cream
and syrups.
In a
heavy saucepan, combine
butter,
sugar and water.
Combine the
sugars, cream
and butter in a
heavy saucepan.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine)
sugar 1/4 teaspoon salt 2 cups (480 ml)
heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted
butter, cut into chunks, softened Line the bottom
and sides of a 22 cm (9in) square pan with aluminum foil
and grease the foil.
Since this cake isn't very «light» with its many eggs,
sugar,
heavy cream
and butter, I only took a taste of it.
In a medium bowl, cream together the
butter and brown
sugar with a
heavy spatula.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster
sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted
butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons
heavy cream icing
sugar, for dusting (optional) Place the yeast, 2 teaspoons of the
sugar and the milk in a large bowl
and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml)
heavy cream 1 vanilla bean, split
and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster
sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the
heavy cream
and vanilla (seeds
and bean) in a saucepan over low heat
and cook until just comes to a boil.
Depending on the temperature of your
butter and the room around you, you may need more
sugar or
heavy cream to achieve the proper consistency.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted
butter, melted
and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine)
sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml
heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine)
sugar 2 tablespoons all purpose flour 550g fresh cherries, halved
and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
The filling is made of;
butter, confectioners»
sugar, a little
heavy cream, salt
and dulce de leche.
For the Chocolate Fudge Frosting: 1 1/2 cups unsalted
butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted,
and cooled) 3 cups powdered
sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon
heavy cream
Alternately add flour mixture
and heavy cream to
butter -
sugar mixture, beginning
and ending with flour.
Toffee Scones 2 cups all - purpose flour 1 tablespoon granulated
sugar 1 tablespoon baking powder Pinch of salt 6 tablespoons
butter, cold
and cubed 1/2 cup
heavy whipping cream 1 large egg 1 cup chocolate toffee pieces
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners»
sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very chilled
and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons
heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine
sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners»
sugar, salt
and baking powder in the bowl of a food processor
and pulse a few times.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted
butter, room temperature 1 1/2 cups (300g) granulated
sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup
heavy cream, whipped 1 cup fresh strawberries, hulled
and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven
and preheat to 180 °C / 350 °F.
In a
heavy pan place
butter and brown
sugar and heat them over medium heat until mixture begins to bubble.
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4 cup
sugar 6 tablespoons unsalted
butter, melted 8 ounces bar cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4 cup
heavy cream 1 pound fresh sweet cherries, such as Bing, pitted
and halved 1 tablespoon seedless raspberry jam
3 Tbs unsalted
butter 2/3 cup packed brown
sugar 2 cups half
and half (I just couldn't bring myself to use
heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips
and a lot less (as you can tell from the pics) but next time I will definitely use more
Just start with your favorite flaky pie crust recipe
and fill it with a custard - like filling made of brown
sugar,
heavy cream,
butter and a dash of whiskey.
Heat brown
sugar,
heavy cream, 2 1 - ounce pieces of
butter,
and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a boil.
Cook onion, oregano,
and sugar in
butter in a 6 - to 8 - quart
heavy pot over medium - low heat, stirring frequently, until onion is softened, about 5 minutes.
Make the soup: To a blender, add the roasted cantaloupe, ginger,
butter,
heavy cream, ginger ale, lime juice,
sugar, ras el hanout
and salt.
In a small saucepan combine 1/4 cup
butter,
heavy cream,
and brown
sugar.
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.
For the Filling: 1 cup
heavy cream 1 cup granulated
sugar 3 egg yolks 6 tablespoons
butter, cut into small pieces 1/2 teaspoon salt 1 cup pecans, toasted
and finely chopped 1 1/3 cups unsweetened coconut, toasted
In a medium - size,
heavy - bottom saucepan, place the coconut oil or
butter, milk,
sugar (if you use 1 1/2 cups of
sugar instead of 2 cups, the cookies just won't set up as firmly)
and salt.
for the frosting: 113 grams (8 tablespoons) unsalted
butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted
and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered
sugar, sifted 2 tablespoons
heavy cream
In a
heavy saucepan, heat the
butter, the
sugars, the molasses,
and the water until melted
and completely combined.
Mississippi Mud Pie Crust: 1 2/3 C all - purpose flour 2 TBSP unsweetened cocoa 1 1/2 sticks unsalted
butter, cubed
and cold 2 TBSP
sugar 3 - 4 TBS cold water Filling: 1 1/2 sticks unsalted
butter 1 3/4 C packed light brown
sugar 4 eggs 4 TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2 C half
and half Topping: 1 C
heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour
and cocoa in large mixing bowl.
Combine the honey,
sugar,
and butter in a
heavy - bottom saucepan over medium heat, whisking to combine
and keep it from burning.