Mix together one
tablespoon of salted butter (softened or melted), three tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract in a small bowl.
Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch
of sea
salt — optional
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea
salt Freshly ground black pepper
2
tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup white wine 1 head
of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh)
Salt & Black pepper
4
tablespoons Coconut Oil 4
tablespoons Almond
Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea
Salt Jam
of your choice (we used Raspberry)
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube
of unsalted
butter 2
tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved in 1/4 cup
of apple juice 1 cup brown sugar
1 onion, chopped 1/2 cup
butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted
butter pinch
of salt (or use
salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
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)
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3
tablespoons + 1 teaspoon (30 g) sorghum flour 3
tablespoons (30 g) sweet rice flour 2
tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea
salt 1/2 cup + 3
tablespoons (150 g) unsalted
butter 2
tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
I added a
tablespoon of some cashew nut
butter I made, and injected them with homemade
salted caramel sauce after scooping out the cookie 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
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted
salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1
tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
2
tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons
tablespoons unsalted
butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1
tablespoon kosher
salt freshly ground black pepper, to taste 3
Tablespoons Tablespoons Fino sherry
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
for the white sauce: 3
tablespoons unsalted
butter 3
tablespoons all - purpose flour 3/4 cup whole milk pinch
of nutmeg
salt and pepper to taste
for the icing: 1 cup confectioners» sugar, sifted 4
tablespoons butter, at room temperature 1/4 cup strawberry jam (I used reduced sugar) pinch
of salt sprinkles, for topping
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch
of Kosher or sea
salt 4
tablespoons unsalted
butter, very cold
* 1
tablespoon olive oil * 1
tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients -3
tablespoons of butter -5 cups
of thinly sliced onions -1
tablespoon of sugar -1
tablespoon of balsamic vinegar -3 garlic cloves, minced -1
tablespoon, chopped fresh thyme leaves -3
tablespoons all - purpose flour -1 cup
of porter, stout, or any dark beer that you have -6 cups
of chicken stock -
Salt and pepper to taste -1 baguette, sliced - equal parts
of grated parmesan and Swiss cheese.
Mix together some flour, brown sugar, cinnamon, and
salt, and then use a pastry blender or two forks to cut in four
tablespoons of cold
butter.
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
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.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1
tablespoon Cabot
Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon
salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut
butter
Dough all
of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2
tablespoons of melted
butter 1
tablespoon of sugar 6 g
salt
Melt 2
tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a pinch
of salt.
2 medium leeks 1
tablespoon butter 2
tablespoons olive oil 1
tablespoon water 1/2 teaspoon
salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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
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
1
tablespoon olive oil or melted
butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches
of dried thyme 2 strips bacon, crumbled
salt and pepper, to taste
2
tablespoons olive oil 2
tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon
salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g
of self - raising flour 2) 150g
of butter, cut into small cubes 3) 3 eggs, beaten 4) 3
tablespoons of milk 5) 1
tablespoon of salt 6) 200g
of cheese in slices, cut into small squares 7) 200g
of ham in slices, cut into small squares 8) 300g
of cream cheese 9) 1 cup
of chopped fresh chives
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated
salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted
butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2
tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic sea
salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Stir in the remaining 2
tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and
salt (I usually add at least 1 teaspoon
of sea
salt).
4 1/2 pounds sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup
butter, softened, plus 1
tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon
salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1
tablespoon brown sugar 1 1/2 cups miniature marshmallows
ingredients: for the cake: 4
tablespoons (55 grams) unsalted
butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon
salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon
salt zest and juice
of 1 lime 10
tablespoons butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
1 cup
of rice flour scant 1/2 teaspoon fine grain sea
salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup
of sake 1
tablespoon extra virgin olive oil 1
tablespoon unsalted
butter
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
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon
salt 1
tablespoon active dry yeast 5
tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup
of butter, melted
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut
butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea
salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
TO MAKE A SINGLE SERVING
OF RICE Ingredients 1/2 cup water 1/4 teaspoon kosher
salt 1/2
tablespoon butter 1/4 cup white rice
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2
tablespoon butter 1
tablespoon mustard juice
of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon
salt 1/4 teaspoon fresh ground black pepper zest
of 1/2 lemon plus more
salt and pepper to taste
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1
tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan
butter 1
tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Add the remaining
tablespoon of butter and remaining 3/4 teaspoon
of salt and blend until well combined and smooth.
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 cup Earth Balance vegan
butter 1 cup sugar 1/4 teaspoon
salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2
tablespoons plus up to 1/2 cup
of water 3 cups all purpose flour cinnamon sugar