For the Whipped Cream: 1 cup heavy cream 1 tablespoon sour cream 2
tablespoons white granulated sugar
The Berry Smash: 1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3
tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first)
Fruit Portion: 1 cup blueberries (it's a 6 oz package) or 1 cup of whatever fruit you want * 1 1/2
tablespoons white granulated sugar 1 tablespoon lemon or lime juice 1 teaspoon cornstarch pinch of salt
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave whole for the pitcher 4 - 5 cups of water 6 - 8
tablespoons white granulated sugar, depending on the sweetness of the fruit.
For the Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7 for garnish 2
tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup honey
For the Graham Cracker Crust: 6 tablespoons unsalted butter 13 1/2 graham crackers (1 1/2 sleeves) 1
tablespoon white granulated sugar 1/4 teaspoon salt
Not exact matches
1/2 cup whipping cream 1/4 cup
granulated sugar 6 ounces imported
white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2
tablespoons granulated sugar 2 ounces imported
white chocolate (such as Lindt), coarsely chopped Powdered
sugar
Ingredients Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1
tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
Besides milk, you need some
white granulated sugar, a few
tablespoons of light corn syrup (or glucose), a little baking soda and salt.
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups
granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons
white vinegar 2 teaspoons pure vanilla extract 1
tablespoon liquid red food coloring
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
Pin It Yield: 10 servings Prep Time: 15 minutes Cook Time: 7 minutes Ingredients: 1 1/2 cups crushed salted pretzels 4
tablespoons white sugar 10
tablespoons unsalted butter, melted 1 cup
granulated sugar 2 (8 ounce) packages cream cheese, room... Continue Reading →
I didn't have brown
sugar on hand, so I substituted
white granulated sugar for it as well as adding 2
tablespoons of malasses (found that substitution online).
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 (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
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
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g)
white rice flour 1/4 cup (30 g) tapioca starch 2
tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown
sugar 1/2 cup (100 g)
white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
11
tablespoons unsalted butter 1 1/4 cups
white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
Peach Cobbler Jam: 9 (1 / 2 - pint) canning jars, lids, and screw - on bands 7 1/2 cups
granulated white sugar 4 cups coarsely chopped peaches and their juices 1/4 cup freshly squeezed lemon juice 2
tablespoons freshly grated ginger 1
tablespoon butter 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 (3 oz) pouch liquid fruit pectin
3/4 cup unsweetened
white grape or apple juice One 1.75 - ounce package no -
sugar - needed fruit pectin (or 3
tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1 cup
granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)
;)
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
White chocolate gingerbread blondies from here 2 3/4 cups + 1
tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown
sugar 1/2 cup + 2
tablespoons (124g)
granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz)
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Green Velvet Cake: 2 1/2 cups all - purpose flour 2
tablespoons cocoa powder 1/2 teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2 cups
granulated white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon
white vinegar 1 teaspoon baking soda 1 cup buttermilk 2
tablespoons (1 - ounce bottle) green food coloring
8 large eggs 1 1/2 cups (300 g)
white granulated sugar plus 1
tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1
tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling)
1/2 cup rosé (or juice of half a lemon *) 2 large (baseball size is good) ripe peaches 1/4 cup
white granulated sugar (if your peaches are like crazy sweet juices everywhere omg then go ahed and use 3
tablespoons) tiny pinch of salt
1/2 cup butter or dairy - free alternative, * room temperature 3/4 cup brown
sugar, packed 1/4 cup
granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4 cup
white rice flour 1/4 cup + 2
tablespoons tapioca starch / flour 1/4 cup + 2
tablespoons potato starch (not potato flour) 2
tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semi sweet chocolate chips
Crumble: 1/2 cup old fashioned oats 1/2 cup
white whole wheat flour * 1/3 cup
granulated sugar 1/2 teaspoon Kosher or sea salt 2
tablespoons sliced almonds, optional 5
tablespoons unsalted butter, very cold, cubed
Rose - Cardamom
Sugar Popovers: 5
tablespoons granulated white sugar 1 1/2 teaspoons dried food - grade rose petals, crushed 1 1/2 teaspoons ground cardamom 1/4 teaspoon rose water, optional
ingredients TURKEY CHILI: 1
tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2
tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1
tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked
white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1
tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups
white vinegar 1 teaspoon
granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Hi Jill, I prefer not to add
sugar to my cheesecake crust, but if you want, you can add 1 - 2
tablespoons of
white granulated sugar.
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant»
white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1
tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup
sugar - SPLENDA
GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
2 cups all - purpose flour 3
Tablespoons granulated white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup salted butter 1 cup buttermilk (low fat is fine) 1 large egg, beaten 3/4 cup currants 1/2 teaspoon caraway seeds (optional)
The Cake: 2 1/2 cups (325 g) all purpose flour 1 3/4 cups (350 g)
white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170 ml) vegetable oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime juice 3 large eggs 2
tablespoons lime zest, from 2 large lemons 2
tablespoons poppy seeds
Ingredients: 8 ounces semisweet chocolate, chopped 2
tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup
granulated sugar 1/2 teaspoon pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking powder 3/4 cup
white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also use the round peppermints.)
Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2
tablespoons minced Thai chilies 2
tablespoons Sake or
white wine 2
tablespoons minced jalapeños 1
tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon
granulated sugar 1/4 cup olive oil
8 ounces frozen or fresh raspberries 4 ounces heavy whipping cream 8 ounces
granulated white sugar 2 ounces water 3 1/2
tablespoons unsalted butter Pinch of sea salt
3-1/2 cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2
tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2
tablespoons vegetable oil plus more for greasing 1/2 cup warm water 1 egg
white for glaze Poppy seeds, sesame seeds, coarse salt and dried onions for topping
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown
sugar, packed 2
tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup
white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
Ingredients For the Cake 1 1/2 cups all - purpose flour 3/4 cup
granulated sugar 1/4 cup natural cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable or canola oil 1
tablespoon distilled
white vinegar 1 teaspoon vanilla extract 1 cup water
3/4 cup
white whole - wheat flour 3/4 cup all - purpose flour 2
tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 large egg 1-1/2 cups buttermilk 1/3 vegetable oil 1 teaspoon vanilla extract 1 large banana mashed Maple syrup, chopped walnuts, sliced bananas and other fruit
Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups
granulated sugar 1 1/4 cups packed brown
sugar 2 large eggs 1
tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup
white chocolate chips 1 cup chopped walnuts or pecans (optional, if not using, add more chips) Sea salt (for sprinkling)
Substitution option: If you don't have (or don't like) stevia, you can use coconut palm
sugar, xylitol, or organic
granulated white sugar in its place; start with 1
tablespoon, then sweeten to taste.
Ingredients: 3/4 cup tapioca starch / flour 1/2 cup sweet
white rice flour 2/3 cup superfine brown rice flour 6
tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons
granulated sugar 2 large eggs plus 1 large egg
white, beaten 2
tablespoons olive oil, plus more for handling dough
2 cups all - purpose flour 1/2 teaspoon salt (optional) 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1
tablespoon vanilla extract 3
tablespoons skim milk 2 large eggs 1/2 pound (2 sticks) light butter, room temperature 1 cup brown
sugar, packed 1/2 cup
granulated sugar 3 cups old - fashioned oats 1 1/2 cups dried cranberries 1/2 cup sweetned flaked coconut 1 cup
white chocolate chips
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups
granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12
tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups
granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into
tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups
granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12
tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups
granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into
tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6
Tablespoons unsalted butter, cut into pieces 1
Tablespoon instant espresso powder, dissolved in 1/2
Tablespoon boiling water 3/4 cup
granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)
1
tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon
granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2
tablespoons white sesame seeds 2
tablespoons unsalted butter
ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup
sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2
tablespoons granulated sugar 1/4 teaspoon fine salt 1
tablespoon white vinegar 1
tablespoon vanilla extract
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2
tablespoons cider vinegar 1 1/2 teaspoons
granulated sugar 1 1/2
tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both
white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)