Ingredients: For the beef 1 - 2 pounds beef tenderloin 2
tablespoons butter at room temperature 1 garlic clove 1 tablespoon whole grain or Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper 3 sprigs of rosemary
For almond filling 6
tablespoons butter at room temperature 3/4 cup slivered blanched almonds 1 tablespoon all - purpose flour 2/3 cup granulated sugar 1 large egg 1 egg white 1 teaspoon vanilla extract 1 teaspoon almond extract
Not exact matches
The combo of a
tablespoon each of MCT and
butter with a scoop of isolate really helps get to
at least a 3:1 ratio of fat to protein; add an omega gel cap, and I'm easily
at 4:1.
I melt the Cacao
butter and maple syrup before adding the cacao
tablespoon at a time.
CREAM CHEESE FROSTING4 ounces cream cheese2
tablespoon butter,
at room temperature1 and 1/2 cups confectioners» sugar1 / 4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine cream cheese and
butter.
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
Lower the mixer speed to medium and a
tablespoon at a time, add the cream cheese and
butter until it's all in there.
Brownie Mix: 6
tablespoons unsalted
butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3 cup granulated sugar 2 large eggs,
at room temperature 1/2 cup all - purpose flour 1 Tbs.
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
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted
butter,
at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1
tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
3
tablespoons butter 1 teaspoon red pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1
tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or
at room temperature if previously frozen)
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).
With mixer running, add
butter, 1
tablespoon at a time, making sure it is fully incorporated before adding the next one.
Add milk mixture, and with the mixer running, add the
butter one
tablespoon at a time, mixing well after each addition.
Stir the flour into the
butter, then add the milk a couple
tablespoons at a time, stirring constantly until the mixture has formed a thick and smooth sauce.
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
Ingredients:
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4 tablespoons) butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites from 3 large eggs,
at room temperature 1/2 cup sugar 1/4 cup (4
tablespoons)
butter, at room temperature 2/3 cup milk 2 teaspoons vanilla e
butter,
at room temperature 2/3 cup milk 2 teaspoons vanilla extract
Add
butter, a
tablespoon at a time while whipping.
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)
Practical Tip: To lower your risk of cardiovascular and coronary heart disease, enjoy a handful of cashews or other nuts, or a
tablespoon of nut
butter,
at least 4 times a week.
3 cups whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1 cup unsalted
butter,
at room temperature 2 cups sugar 3 large eggs 1
tablespoon vanilla extract 2 cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)
Work in one
tablespoon of
butter at a time, then turn out the dough onto a floured surface.
Remove 2
tablespoons of the melted
butter right away — you'll need this to brush the cake tins later — cover and keep it
at room temperature so that it remains liquid.
Cookies: 4 cups all purpose flour 1 1/2
tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted
butter,
at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract
-- With mixer on medium - low speed, add the
butter a few
tablespoons at a time, mixing well after each addition.
Once the sugar dissolves add the
butter, one
tablespoon at a time and stir until melted, continue until all the
butter is incorporated.
1 cup plus 2
tablespoons flour 1/8 teaspoon salt 1/3 cup shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick)
butter,
at cold room temperature (not quite spreadable)
1 cup plus 2
tablespoons flour 1/8 teaspoon salt 1/4 cup brown sugar 1/2 cup (1 stick)
butter,
at cold room temperature (not quite spreadable)
Drop 1/2
tablespoon of Maranatha Maple Almond
Butter at a time on top of each frozen / hardened chocolate cup.
I would suggest adding another
tablespoon of
butter, another 2
tablespoons of brown sugar, and another banana (or
at least half of one).
Whisk in 1
tablespoon of the
butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
* 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)
Once apples are washed and sliced, dip in almond
butter and roll them into the hemp seeds (1 - 2
tablespoons at a time)
Dough 3/4 cup + 2 to 4
tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4
tablespoons or 57 grams) unsalted
butter,
at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2
tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato flakes
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2
tablespoons butter 2 eggs,
at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2
tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
Reduce the speed to medium high and add the
butter, a
tablespoon at a time, waiting until the
butter additions incorporate before adding more
butter.
A soft dough is made in the mixer and then many
tablespoons of softened
butter are beaten into the dough one
at a time until fully incorporated into a moist dough.
Turn it on and add the remaining
butter 1
tablespoon at a time.
1
tablespoon unsalted
butter, melted 3
tablespoons graham cracker crumbs 2 pounds Philadelphia cream cheese (4 bricks),
at room temperature 1 cup sugar 4 large eggs 1 teaspoon lemon zest 3 teaspoons vanilla extract 1/4 cup heavy cream 1/4 cup sour cream
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for
at least 1 day or up to 2 weeks, inverting jar occasionally.
Since the filing was a little bit soft from the vegan cream cheese (it's oozier
at room temp than regular cream cheese), I added a heaping
tablespoon more peanut
butter and a little more than a cup more powdered sugar and that did the trick for me!
1/4 cup coconut oil 2
tablespoon raw coconut
butter (optional, use regular coconut oil if not available) 3
tablespoon raw honey, one that becomes solid
at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon
Yes, I know natural peanut
butter exists, but if you're like me, those 2
tablespoons that come in a single portion end up tempting you to eat much more than just one serving
at a time.
With the mixer on low, add in the vanilla bean seeds and
butter, a couple
tablespoons at a time.
Once cooled, switch to the paddle attachment, then turn mixer to medium - low speed and add
butter a
tablespoon at a time, beating until incorporated.
2 cups organic whole milk 1/4 cup arrowroot powder * pinch of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks
at room temp 2
tablespoons pastured
butter 1 teaspoon vanilla extract
And so we looked
at the ingredient list; a pound plus four
tablespoons of
butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and ends.
You can speed the process significantly by cutting
butter into
tablespoon - sized portions and letting it stand
at room temperature.
Add 6
tablespoons melted unsalted
butter and paddle on low speed until the mixture starts together in small clusters and clumps —
at this point, it should look a little bit like wet sand.