Watch as the duo learns how to turn milk, cream,
sugar and butter into golden caramels, with Boise chocolatier Chris Preston leading the way.
Add the yeast mixture, eggs, flour, salt,
sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.
Place the flour, salt,
sugar and butter into the bowl of a food processor.
Not exact matches
Simple
butter and sugar cookie dough, baked
into precious heart shapes.
Alternatively, use a hand mixer to combine the
butters with honey /
sugar and vanilla seeds
and then add the
butter mixture
into the bowl with the dry ingredients.
Now mix them in to the rest of the batter Divide
into cupcake cases
and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing
sugar into a big bowl, then add the
butter and beat with a handheld mixer until light
and fluffy (about 5 minutes).
They're definitely well worth every bit of
butter,
sugar,
and melty chocolate chunks that were immediately shoveled
into my face upon removal from the oven.
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.
Grind up the graham crackers in a food processor or blender, making sure you don't over process
into a flour, then mix that together with the
butter,
sugar,
and salt.
COMBINE flour,
sugar, baking powder
and salt in large bowl; add
butter and work
into dry ingredients with pastry blender or fork.
I don't know about you, but for me it's been a good long while since I've had chocolate peanut
butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut
butter,
butter,
and powdered
sugar rolled
into balls
and coated in chocolate).
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
Also, if you want to skip the food processor you can pile the cooked sweet potato chunks
into a casserole dish (toss them cinnamon, brown
sugar, salt
and melted
butter first)
and top with the marshmallows
and streusel.
Bake your favorite peanut
butter cookie recipe
into thin crisps coated with ginger orange marmalade
and sugar.
I've made long - cooking caramelized onions loads of times...
and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate
and peanut
butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural
sugars mingling
and melting
and morphing
into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.
For the tart dough: 1 1/2 cups flour 2 tablespoons
sugar pinch salt 1/2 cup unsalted
butter, cold
and cut
into pieces 1 large egg
Form dough
into balls, roll them in
sugar,
and use a fork to press them
into cookies (similar to peanut
butter cookies.)
Combine flour, cocoa powder, baking powder
and salt in a small bowl
and stir
into butter /
sugar mixture.
Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated
sugar 1 tsp salt 1 cup unsalted
butter (cold
and cut
into cubes) 1 large egg 1/2 cup cold buttermilk
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
Chelsea buns are pretty much an English version of a cinnamon roll — a yeasted dough rolled very thinly, covered with
butter and caster
sugar and currants, rolled
into tight swirls
and baked all nestled together.
Step 2: In a food processor put cold
butter cut
into chunks, then flour,
sugar, salt, baking powder, baking soda
and turn on until the
butter is in small beads.
Always melt chocolate (white or regular) or peanut
butter chips
into your crusts,
and use brown
sugar.
Add vegan
butter, coconut
sugar, pulse a few more times
and then press the mixture
into the bottom of the spring form pan.
Place about 1/3 cup of the batter
into the waffle iron
and sprinkle a bit of the remaining coconut
sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or
butter to keep
sugar from sticking), then close the iron
and cook according to your iron's directions.
Stir the
sugar and salt
into the crumbs, then pour the brown
butter over
and stir until the mixture will stick together when pressed.
Cream the coconut oil
into the
butter and sugar.
Immediately return to burner
and turn heat down to low while blending
and dissolving the
sugar / corn syrup mixture
into the
butter.
directions: Make the crust: place
butter,
sugar, eggs, salt,
and vanilla
into the bowl of a stand mixer
and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color,
and doubled in volume.
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.
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.
The nibs are then crushed
into a thick paste called chocolate liquor (which, ironically, contains no alcohol),
and then added to a mixture of
sugar, cocoa
butter, milk
and vanilla.
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
Pour
into a large bowl
and stir in the
sugar and melted
butter.
Pour oatmeal
into the bowl
and stir until
butter and sugar are melted.
Add the
sugar, eggs,
and vanilla
into the saucepan with the
butter.
for the peanut
butter filling: 1/2 stick
butter, softened
and cut
into cubes 1/2 cup smooth peanut
butter 1/2 cup plus 2 tablespoons confectioners»
sugar, sifted 1 teaspoon pure vanilla extract
Beat remaining 1 cup cream
and 2 tablespoons
sugar in medium bowl until very thick but not yet holding peaks; fold
into peanut
butter mixture in 3 additions.
A little ball of dough made from a small amount of
butter, a tiny bit of
sugar, a pinch of salt, one egg
and a little flour
and baking powder is then rolled out
and cut
into funky shapes
and then deep fried.
I altered it a bit by doubling the recipe to make a bigger cake
and changed the frosting
into a glaze (
butter, powdered
sugar, strawberry jam
and hot water).
There are a few things that could cause the caramel to be too runny: — adding water to the
sugar for the caramelisation part (in this recipe, you melt
and caramelise the
sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the
sugar enough (but that changes the consistency by only a few percent), — not cooking the
butter and caramelised
sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set
into a sticky layer that should be able to be cut
and isn't runny).
Place
butter,
sugar, spices,
and zest
into a bowl
and cream on high speed for 3 full minutes, or until light
and fluffy.
Whisk together
butter, milk,
and vanilla,
and stir
into sugar until mixture forms a smooth paste.
Mexico: Mexican chocolate shortbread cookies — dark chocolate, spiced with cinnamon
and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with lots of
butter, flour, powdered
sugar and finely chopped nuts, rolled
into balls,
and profusely dusted with
sugar, they do resemble snow balls indeed.
For the crust, we pulled out
butter, flour,
and sugar, wildly throwing amounts
into a mixing bowl without regard to measurements (or consulting a real recipe).
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)
The
butter and sugars are melted, then the dry ingredients are mixed
into the same pot, so no mixer is necessary!
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted
butter that is cut
into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown
sugar, 3/4 teaspoon of cinnamon, a pinch of salt
and 1/3 cup of finely chopped pecans or walnuts.
1/2 cup (100 grams) granulated
sugar 1/2 cup (120 grams) firmly packed light brown
sugar 8 tablespoons (1 stick)(115 grams) unsalted
butter, cold, cut
into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted
and chopped
I take the
buttered side
and press it
into a plate of cinnamon
sugar for maximum
sugar coverage.