4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2
tablespoons confectioners sugar.
In a food processor, pulse toasted pecans with 2
tablespoons confectioners sugar until finely ground.
1 cup unsalted butter, cut into cubes 6 tablespoons dark brown sugar, packed 4
tablespoons confectioners sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon Kosher or sea salt 2 1/4 cups all - purpose flour
3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2
tablespoons confectioners sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter
Not exact matches
1 box Gold Cake mix 1 box Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1
tablespoon orange zest - finely minced Garnish
Confectioners»
sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooking spray.
3 cups chopped fruit (berries, stone fruit, tropical fruit) plus more for serving 1/4 -1 / 2 cup granulated
sugar 2 cups heavy cream 1 cup Greek yogurt 1/4 cup plus 2
tablespoons confectioners»
sugar 1 teaspoon vanilla extract Crumbled cookies for serving.
In a small bowl, combine 1 cup
confectioners»
sugar with 1
tablespoon milk to make an icing of piping consistency.
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
Mix almond flour, softened butter, 3
Tablespoons confectioner's
sugar, vanilla and salt in a small bowl until a cohesive dough forms.
If it isn't add a
tablespoon of
confectioners»
sugar at a time until it achieves the right consistency.
Place 2 - 3
Tablespoons confectioners»
sugar in a shallow bowl and roll each cookie until coated.
1 stick of butter, softened 4
tablespoons half «n» half 1 teaspoon vanilla 3 cups
confectioner's
sugar 4
tablespoons unsweetened cocoa powder
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
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
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
For filling 8 ounces mascarpone cheese 1/2 cup 2 % vanilla yogurt 2-1/2
tablespoons confectioners»
sugar Zest of half a lemon
1-1/2 cups all - purpose flour 1/2 cup plus 2
tablespoons confectioners»
sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2
tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2
tablespoons granulated
sugar 1/2 cup milk Additional
confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish
1/2 cup butter 1/2 cup shortening 1/8 teaspoon salt 1/2 teaspoon vanilla extract 5 cups
confectioners sugar 1/3 cup plus 1
tablespoon RumChata
To Make Filling: Cream 3
tablespoons butter or margarine with the
confectioners»
sugar, 1/2 cup smooth peanut butter, and the cream.
Whipped Cream Topping: 1 cup heavy cream, cold 2 - 3
tablespoons confectioner's
sugar 1 teaspoon pure vanilla extract chocolate shavings (optional) lime zest (optional)
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds
confectioner's
sugar pinch of Kosher or sea salt 2
tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8
tablespoons heavy cream
1 1/2 cups all - purpose flour 2
tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown
sugar 1/2 cup granulated
sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup
confectioner's
sugar, for topping
Whipped Cream: 1 cup heavy cream, cold 2
tablespoons confectioner's
sugar 1 teaspoon pure vanilla extract
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups
confectioner's
sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1 - 2
tablespoons heavy cream
Glaze: 1/2 cup
confectioner's
sugar pinch of Kosher or sea salt 2
tablespoons half - and - half 1/2 teaspoon pure vanilla extract
It just takes a
tablespoon or so of
confectioner's
sugar to sweeten about 1/2 cup of softened cream cheese.
Chocolate Royal Icing: 1/2 pound (2 cups)
confectioner's
sugar 2
tablespoons cocoa powder * 2
tablespoons meringue powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4
tablespoons warm water
If you'd like a thicker glaze, add
confectioner's
sugar in 2
tablespoon installments until the desired consistency is reached.
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups
confectioner's
sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4
tablespoons heavy cream
FROSTING: 1 1/2 cups
confectioners»
sugar 1
tablespoon butter, melted 1 teaspoon vanilla extract 1
tablespoon milk
Glaze (optional): In an small bowl mix
confectioners sugar and 1 - 2
tablespoons of coconut milk.
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.
1 cup (about 110 grams) pecans 2 cups (250 grams) all - purpose flour 1 cup (225 grams or 2 sticks) unsalted butter, softened 2/3 cup (80 grams)
confectioners»
sugar 2 teaspoons (10 ml) vanilla extract 1 teaspoon salt 1/2 teaspoon baking powder 2
tablespoons (25 grams) turbinado (raw)
sugar
for the goat cheese frosting: 8 ounces (2 sticks) butter, soft 3 ounces soft goat cheese, warmed to room temp 1/4 -1 / 2 teaspoon kosher salt, to taste 3 - 4 cups
confectioner's
sugar, to taste 2 - 4
tablespoons heavy cream
Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2
tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or
confectioners»
sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract
1 15 - ounce container ricotta (about 2 cups) 2
tablespoons confectioners»
sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)
To decorate the brownies I used 1/2 cup of heavy cream, 2
tablespoons of
confectioner's
sugar and 2
tablespoons of Irish cream.
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups
confectioners»
sugar, sifted 1 teaspoon pure vanilla extract 2
tablespoons lemon juice Up to 1/4 cup milk of choice 1
tablespoon grated lemon zest, more to sprinkle on top, optional
1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup
confectioner's
sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3
Tablespoons vegan butter 1/2 teaspoon vanilla 3
Tablespoons Red Wine...
If it's too runny, adjust the thickness with additional
confectioners»
sugar: 1
tablespoon at a time.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster
sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3
tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g)
confectioners»
sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1
tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
During the last 5 minutes of cooking, in a small saucepan, whisk together the
confectioners»
sugar, vanilla, remaining 2
tablespoons milk, and remaining 1
tablespoon butter and cook over low heat until smooth, 2 minutes.
Drop by
Tablespoon into
confectioners sugar and roll into balls.
for the raspberry buttercream: 225 grams (1 cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5 cups)
confectioner's
sugar, as needed 30 - 90 grams (2 - 6
tablespoons) half - and - half or whole milk, as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired
Glaze: 1/2 -3 / 4 cup
confectioner's
sugar pinch of Kosher or sea salt 1 - 2
tablespoons fresh lime juice (about one lime)
can cherry pie filling 1 c.
confectioners»
sugar 5
tablespoons butter 1/3 c. milk 6 oz.
for the cocoa crumb: 30 grams (2
tablespoons) butter, melted 30 grams (1/4 cup)
confectioner's
sugar 20 grams (2
tablespoons plus 2 teaspoons) flour 15 grams (2
tablespoons) cocoa powder
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces)
sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1
tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2
tablespoons (1 ounce) orange juice 3
tablespoons (1 1/4 ounces)
sugar or 1 cup (4 ounces)
confectioners»
sugar, sifted
Whipped Cream & Garnish: 1 1/2 cups heavy cream, cold 2
tablespoons confectioner's
sugar chocolate curls, for garnish (optional)