1/4 cup granulated sugar 1/4 cup confectioner's sugar 1 cup organic, unsprayed rose petals or wild rose petals (optional) 2 cups flour 1/2 cup pistachios (shelled, peeled) or almond slivers 1/2 tsp salt 1 cup butter, unsalted and softened 1 tsp rosewater 2
tbsps sugar for sanding
But since i had added only 1
tbsp sugar for 3 cups maida, my bread turNed to be a bit bitter.
Not exact matches
Tia Maria 1 shot of espresso 2
tbsp of whipped cream 1/4 cup of
sugar for dipping
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4
for cooking, 2
for decoration) 1 green pepper 2 tsp corn starch 1
tbsp white vinegar 2 tsp
sugar 1 tsp chilli oil 2
tbsp soy sauce 1
tbsp olive oil 1 tsp white sesame seeds
for the cake: 3 overripe bananas, mashed 3/4 cup granulated
sugar 1/2 C light brown
sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6
Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners»
sugar Preheat oven to 350 degrees.
If after folding cream and curd together, it is still too tart
for you, then add a couple
tbsps of powdered
sugar and fold.
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked p
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated
sugar 3
tbsp cornstarch 2
tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1
tbsp cinnamon 1 large egg, beaten (
for topping the unbaked p
for topping the unbaked pie)
Here's my revamp: 2
tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2
tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3
tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2
tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4
tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2
tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4
tbsps butter, melted vegetable oil or butter
for frying 3
tbsps sugar 1 1/2
tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
for the cinnamon cream cheese frosting: 12 oz cream cheese, cold 6
tbsp unsalted butter, at room temperature 1
tbsp vanilla extract 4 cups powdered
sugar 1 tsp cinnamon
If it's a bit too sweet
for your taste you can reduce the amount of brown
sugar in the sauce from 2
Tbsp to 1
Tbsp and see if that works better
for you.
For the cake: 4
tbsp all purpose flour 1/4 tsp baking powder 2
tbsp sugar 2
tbsp milk or cream 1/2
tbsp coconut oil 2
tbsp pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spice
Organic brown
sugar, slightly under 3/4 cup; cut out 1 1/2
tbsp butter and added 4
tbsp finely ground flaxseed; no bourbon (boo
for me!)
For the strawberry jam icing: 1 cup powdered
sugar, sifted 4
TBSP unsalted butter, at room temperature 1/4 cup strawberry jam A pinch of salt Sprinkles, to decorate
for the cake 4
tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated
sugar 3
tbsp light brown
sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2
tbsp white sprinkles, separated
Pin It Ingredients
For the cake: 355g plain flour 1
tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster
sugar 225g unsalted butter, softened... Continue Reading →
To pickle radishes — or anything really — follow this method (
for about 1 lbs of veggies): Bring 1 cup water, 1 cup vinegar, 1/4 cup
sugar, and 2
tbsp kosher salt to a boil.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2
tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated
sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
For the Cheesecake 1
Tbsp butter 3
Tbsp graham cracker crumbs 8 oz package cream cheese 5 oz Greek yogurt 1 egg 1/4 cup brown
sugar 1 tsp vanilla
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8
tbsp) unsalted butter, melted 1/2 cup granulated
sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
Maple Frosting 6 oz cream cheese, at room temperature 3
tbsp unsalted butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2 cups sifted confectioners»
sugar 1/2 cup coarsely chopped Heath bars,
for serving (2 1.4 - ounce bars)
for the crumb 1/2 cup granulated
sugar 1 1/2
tbsp light brown
sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2
tbsp white sprinkles 1/4 cup grapeseed oil 1
tbsp clear vanilla extract
for the cookies 8
tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated
sugar 3
tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
for the dough 1 tsp active dry yeast 3/4 cup warm water (104 - 110 °F) 2 cups all purpose flour 1 cup cornstarch 5
tbsp white granulated
sugar 1/4 cup canola or vegetable oil 2 1/2 tsp baking powder
Lentils 1 cup green lentils, rinsed (make sure to pick through
for little rocks) 3 cups water 1
tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2
tbsp brown
sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce
For the filling: Butter — 1
tbsp + 1/2 cup Apples thinly sliced — 4
Sugar — 3 tsp + 1/2 cup All purpose flour — 6
tbsp Brown
sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
2 large apples, sliced 1/3 cup brown
sugar, loosely packed 1 tsp cinnamon 3
tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional —
for glazing the top of the baked tart)
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2
Tbsp brown
sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
15
tbsp (200g) butter 1/2 tsp (0.5 g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp
sugar 2 eggs 1 1/3 cups (3 dl)
sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection
sugar for decoration
For the Dough 2 cups whole milk 1/2 cup vegetable oil 1/2 cup
sugar 2 1/4 tsp active dry yeast 4 cup flour 1/2 cup flour 1/2 heaping tsp baking powder 1/2 scant tsp baking soda 1/2
tbsp salt
For the Filling 3
Tbsp butter, room temperature 3/4 cup brown
sugar 1 tsp cinnamon pinch ground cardamon
1/2 cup (1 stick) unsalted butter plus more
for pan 3/4 cup all - purpose flour plus more
for pan 1/2 cup golden raisins 3/4 cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3 cup buttermilk 2
tbsp finely grated orange zest 1/2
sugar cup
sugar 2 large eggs
I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown
sugar, and chilled the dough in the fridge before scooping into 1
Tbsp balls that I cooked
for 20 minutes at 180 °C (356 °F).
For the red wine, I swapped in 1/4 cup of white wine vinegar and 3/4 cup of apple juice plus 1
tbsp sugar.
would like to authenticate the recipe a bit,
for heat consider adding siracha (hot chinese chilli sauce) 1 tsp or more as desired, one
tbsp of tomato paste and a bit more garlic and definitely
sugar at least 2 tsp
for the recipe above and cornstarch liquid
for thickening.
I altered the recipe a bit, and I think it will be easier
for those who posted that they are intimidated by caramel: I added enough water just to dissolve the
sugar (about 1 / 4c) and added 1
Tbsp light corn syrup (helps prevent the dreaded «crystallization»).
For the Cheesecake Filling 8 oz cream cheese, softened 1 egg 1/3 c
sugar 3
Tbsp flour 2/3 cup pumpkin puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought)
Additional Blueberries
for Sprinkling 1 pint blueberries 2
Tbsp sugar 4
Tbsp cinnamon 2
Tbsp flour 1 batch Cream Cheese Frosting
4 cups plus 1 tablespoon all - purpose flour 2
tbsp sugar plus 2
tbsp for sprinkling 2
tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten
for egg wash
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1
Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
Tbsp ground flax seeds + 3
TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and vo
TBSP warm water), some salt or maybe a little
sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit
for a few hours on my counter, and voilà.
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 all purpose flour 1 cup whole wheat flour 2
tbsp granulated
sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4 cups buttermilk * 1/4 cup sour cream 2 eggs 3
tbsp unsalted butter, melted and cooled slightly 1/2 cup mini chocolate chips 1 - 2 tsp vegetable oil
for greasing pan
3 cups hot mashed turnip 3
Tbsp butter 2 eggs, beaten 3
Tbsp flour 1
Tbsp brown
sugar 1
Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried bread crumbs and butter
for the top
1 cup Beet Puree 1/3 cup coconut
sugar (sub any
sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2
tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Heat 1
tbsp oil in the pan, add the onion and cook
for 8 - 10 mins until soft and translucent, then stir in the spices, tomatoes and
sugar.
3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown
sugar 1
tbsp butter, cut into small pieces 1 1/2 cups whole milk (plus extra
for thinning if needed) 2
tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon juice 1/4 tsp salt
I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used
for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2
tbsps lukewarm water 1/2
tbsp sugar 1/4 cup oil 1/2
tbsp salt 4 1/4 cups flour, plus about 2 more
tbsps per batch (I was afraid to add much more)
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra
for greasing 3 large free - range eggs 150g soft dark brown
sugar 100g light muscovado
sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3
tbsp Greek yoghurt.
If you shall serve it with some ice cream or ready made pudding that also has some
sugar in it, I think this quantity (4
Tbsp of
sugar) is enough to mix
for a loaf.
2 tsp instant yeast 1 1/2 cups warm water 2
Tbsp brown
sugar (they called
for non-diastatic malt powder, but I couldn't find it) 1 cup pumpernickel flour (whole rye flour) 2 1/4 cups unbleached all purpose flour 1/4 cup potato flour 1 1/2 tsp salt 2 - 3 tsp of caraway seeds.