8
tablespoons softened butter 1 1/4 cups unbleached self - rising flour 1 cup confectioners» sugar, plus extra for for sprinkling on the finished cake 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 teaspoon ground cinnamon
Spread the dough with the remaining 8
tablespoons softened butter.
Add 2
tablespoons softened butter and the milk.
Place 2
tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended.
To Make Frosting: Combine 3
tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners» sugar.
8
tablespoons softened butter 1 1/4 cups unbleached self - rising flour 1 cup confectioners» sugar, plus extra for for sprinkling on the finished cake 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 teaspoon ground cinnamon
To assemble each sandwich: Butter one side of each piece of bread with 1/2
tablespoon softened butter.
Smear 1
tablespoon softened butter over the bottom of a parchment lined sheet pan using your hands then set aside.
Enough lamb racks for 2/3 cutlets for each little / big person; 1
tablespoon softened butter; 1 tablespoon cumin powder; 1 - 2 tbs rogan josh curry paste; 400 ml coconut milk; juice 1 lime; basmati rice.
Not exact matches
1/2 cup unsalted
butter,
softened 1 cup light brown sugar, packed 3
tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
2
tablespoons butter,
softened 2 cloves garlic, minced 1
tablespoons fresh parsley, minced 1 teaspoon dried oregano 1 teaspoon dried basil
Add 1
tablespoon water (you may need a touch more if your peanut
butter is very thick or dry) and mix well until dough
softens into a workable consistency.
2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12
tablespoons unsalted
butter, slightly
softened 1 cup packed dark brown sugar - I used light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips
Mix almond flour,
softened butter, 3
Tablespoons confectioner's sugar, vanilla and salt in a small bowl until a cohesive dough forms.
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2
tablespoons sugar 4
tablespoons butter melted 2 (8 ounce) boxes of cream cheese
softened 1/4 cup plus 2
tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.
Author: Reeni Recipe type: Side Dish Cuisine: Italian Serves: 1 loaf Ingredients 4
tablespoons unsalted
butter,
softened 2
tablespoons extra-virgin olive oil 2
tablespoons finely chopped fresh flat - leaf parsley 2 teaspoons finely chopped garlic...
1 stick of
butter,
softened 4
tablespoons half «n» half 1 teaspoon vanilla 3 cups confectioner's sugar 4
tablespoons unsweetened cocoa powder
Teff Cacao Peanut
Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Butter Mini Muffins 1/3 cup peanut
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil,
softened 1/4 cup maple syrup 2
tablespoons almond milk 2
tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2
tablespoons Anthony's Coconut Flour 1-1/2
tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon 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
for the frosting: 12
tablespoons (175 grams) unsalted
butter,
softened 4 ounces (112 grams) cream cheese 12 ounces (330 grams) powdered sugar 1/2 teaspoon salt 1 teaspoon (5 mL) maple syrup 3 - 4
tablespoons (45 - 60 mL) milk or cream
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
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
Spread the dough with two
tablespoons of
softened butter.
12
tablespoons (1 1/2 sticks) unsalted
butter,
softened 1 1/2 cups sugar 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 6 large egg whites (3/4 cup) 3/4 cup milk 2 teaspoons vanilla extract
Ingredients: Shortbread Crust 3/4 cup powdered sugar 3/4 cup
butter or margarine,
softened 2
tablespoons whipping cream 1 teaspoon vanilla extract 2 cups all - purpose flour
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
1/2 cup (100 grams) granulated sugar 1
tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf) white sandwich bread 1 stick (4 ounces or 113 grams) unsalted
butter,
softened 3 cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml) vanilla extract
package cream cheese,
softened 1/4 cup
butter,
softened 1/2 cup granulated sugar 1 large egg 2
tablespoons all - purpose flour 1 teaspoon vanilla extract
1/2 cup canola or other vegetable oil 1/2 cup vegan
butter,
softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Heat 2
tablespoons butter over medium heat, add the scallions and sauté until
softened, 2 minutes.
Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan
butter (I like Earth Balance),
softened 1/4 cup vegan cream cheese,
softened approximately 2 - 3 cups powdered sugar approximately 2 - 3
tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
4
tablespoons (57 grams)
butter,
softened 1/2 cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar, for garnish
Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted
butter,
softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2
tablespoons pure vanilla extract 3 cups buttermilk, room temperature
Hi Loyce, They do
soften as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a
tablespoon of
butter until
softened.
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
3 cups all purpose flour 1/2 cup malted milk powder 1
tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted
butter,
softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1 cup white chocolate chips
For the Nutella Buttercream Filling (from Tracey's Culinary Adventures): 6
tablespoons Unsalted
Butter,
softened 1/4 cup Nutella 1/2 teaspoon Vanilla Extract 1/2
tablespoon Milk 1/2 cup Confectioners» Sugar, sifted
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
Filling: 2 cups Pumpkin Puree 5
Tablespoons Coconut
Butter,
softened or Vegan Cream Cheese,
softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2
Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
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
Cookies: 2 1/2 cups all - purpose flour 1
tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted
butter,
softened to room temperature 1 cup granulated sugar 1/4 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/2 cup sprinkles *
Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6
tablespoons (3/4 stick or 85 grams) unsalted
butter, just
softened, cut in 1 / 2 - inch pieces 3 1/2
tablespoons (50 ml) chilled water
ingredients: for the cake: 113 grams (8
tablespoons)
butter,
softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4 teaspoon kosher salt 2 eggs 2 teaspoons red gel food coloring 2 teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1 teaspoon vinegar 1 teaspoon baking soda
2
tablespoons olive oil 2
tablespoons butter,
softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2
tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2
tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
ingredients: 113 grams (8
tablespoons)
butter,
softened 150 grams (3/4 cup) sugar 1 teaspoon vanilla extract 2 eggs 120 grams (1 cup) flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 very ripe pears, peeled, cored, and cut into 8ths
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
2 ounces (1/2 stick) unsalted
butter,
softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3
tablespoons cornstarch 1/8 teaspoon ground nutmeg
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