Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1
teaspoon baking powder Heavy pinch of sea salt flakes
Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1
teaspoon baking powder Heavy pinch of sea salt flakes
Not exact matches
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon
baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
baking powder 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/4
teaspoon grated nutmeg 1/2
teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup
heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2
teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon
baking powder 1/2
teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1
teaspoon vanilla extract 1/3 cup (80 ml)
heavy cream
I added an extra half
teaspoon of
baking powder because I reckoned the mixture would be
heavier with the oil.
3/4 cup
heavy cream + more for brushing, very cold 1/2 scraped vanilla bean 2
teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
1 spaghetti squash (
bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2
teaspoon crushed red pepper 1
teaspoon garlic
powder 1
teaspoon basil 1 cup crushed tomatoes 1/4 cup
heavy cream grated pecorino romano cheese
1 1/2 cups pecans 1 tablespoon butter 3/4
teaspoon salt, divided 1 3/4 cups flour 1
teaspoon baking powder 1/4
teaspoon baking soda 1 1/2 cups sugar 1 pinch cinnamon 1/2 cup canola oil 1
teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup
heavy cream
Cream Biscuits: 3 cups all purpose flour 2 tablespoons granulated sugar 1 tablespoon
baking powder 1
teaspoon Kosher or sea salt 2 cups
heavy cream, cold, + extra for brushing
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml)
heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the
heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
reduced fat cream cheese, softened 1/4 Cup
Powdered Sugar 1/2 Cup
heavy whipping cream (substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2
teaspoons almond extract 2 Tablespoons white coarse sugar, optional Parchment or
Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
Ingredients: 1 1/4 cups granulated sugar 1/3 cup unsweetened
baking cocoa 1/3 cup cornstarch 1/4
teaspoon salt 3 cups milk 3 tablespoons butter 1 1/2
teaspoons vanilla extract 2 bananas, sliced 1 cup
heavy cream, whipped 3 tablespoons
powdered sugar 1/4
teaspoon vanilla extract 1 banana, sliced 1 (9 - inch)
baked pie shell [RECIPE]
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking /
baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4
teaspoon salt 1/8
teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons
heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8
teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and
baking powder in the bowl of a food processor and pulse a few times.
Silver poppy seed cake trifle from
Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1
teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking powder 1/2
teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 3
baking soda 1/4
teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup
heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
zest of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup
heavy cream + more for brushing, very cold
6 tablespoons unsalted butter at room temperature plus more for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup granulated sugar 1 large egg 1
teaspoon vanilla extract 1/2
teaspoon almond extract 3/4 cup sour cream 1/2 cup
heavy cream 4 ounces bittersweet chocolate, finely chopped
For cake Butter for greasing dish 1-1/2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon salt 3 large eggs at room temperature 1 cup granulated sugar 2
teaspoons vanilla extract 1/2 cup whole milk at room temperature 1-1/2 cups
heavy cream One 12 - ounce can evaporated milk 1 medium cinnamon stick 2 whole cloves One 14 - ounce can sweetened condensed milk 1/2
teaspoon ground cinnamon
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (
powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2
teaspoons baking powder 3/4
teaspoon baking soda 1/2
teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons
heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon
baking powder Zest of one small orange (+ zest of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup
heavy cream 1
teaspoon kosher salt
ingredients: for the cake: 113 grams (8 tablespoons) unsalted butter, soft 200 grams (1 cup) granulated sugar 2 eggs 45 mL (3 tablespoons)
heavy cream 60 mL (5 tablespoons) water 1
teaspoon vanilla extract 175 grams (1 1/2 cups plus 2 tablespoons) flour 2 1/4
teaspoon baking powder 1/2
teaspoon kosher salt 1/2 cup sprinkles of choice
2 cups all - purpose flour 1/4
teaspoon sea salt 1 tablespoon
baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons
heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
2 cups (240 grams) King Arthur All - Purpose Flour 1 tablespoon
baking powder 1/2
teaspoon salt 8 tablespoons (113 grams) cold unsalted butter, cubed 1 large egg 1
teaspoon vanilla 2 tablespoons honey 1/2 cup (120 mL)
heavy cream, plus extra for brushing 6 ounces (170 grams) fresh blueberries *
2 large eggs 3 1/3 cups flour 1 tablespoon plus 1
teaspoon baking powder Pinch of salt 1 large egg 1 1/2
teaspoons heavy cream 1 to 2 tablespoons granulated sugar
ingredients FOR THE CUSTARD: 2 Cups
heavy cream 2 Cups whole milk 1
teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon
baking powder 1
teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1
teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4
teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups
heavy cream (chilled) 2 tablespoons
powdered sugar
Pin It Ingredients: cake 200 g all - purpose flour 200 g sugar 5 eggs 1
teaspoon baking powder pinch of salt blackcurrant mousse 350 g black currants 450 g greek yoghurt 80 g sugar 100 g icing sugar 400 ml
heavy... Continue Reading →
Strawberry Scones 2 cups (250 grams) all - purpose flour 2 tablespoons (28 grams) granulated sugar 1 tablespoon
baking powder 1/2
teaspoon salt 6 tablespoons (85 grams) cold butter, cubed 8 ounces (225 grams) fresh strawberries, hulled and cut into 1 / 4 - inch slices 1 large egg Seeds from 1/2 vanilla bean (or 1
teaspoon vanilla bean paste or 1
teaspoon vanilla extract) 1/3 cup (80 ml)
heavy cream
ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1 cup large golden raisins 1 tablespoon lemon juice 1/2
teaspoon vanilla extract 4 tablespoons unsalted butter (melted) 1/4 cup light brown sugar 1 tablespoon cornstarch 1
teaspoon ground cinnamon 1/2
teaspoon ground nutmeg 1/2
teaspoon Kosher salt 1 cup apple cider CORNMEAL DUMPLINGS: 1/2 cup yellow cornmeal 1/2 cup all - purpose flour 2
teaspoons baking powder 1 tablespoon granulated sugar 1/2
teaspoon ground cinnamon 1/2
teaspoon Kosher salt 1 lemon (zested) 2 tablespoons unsalted butter (melted) 1 large egg (beaten) 1/2 cup buttermilk SOUR CREAM WHIPPED CREAM: 1/2 cup
heavy cream 1/4 cup sour cream
powdered sugar (for garnish)
ingredients GERMAN CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars
baking chocolate 2 cups cake flour 1
teaspoon baking powder 1/2
teaspoon cinnamon 1/2
teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2
teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1
teaspoon vanilla extract 1/2
teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2
teaspoons vanilla extract 1/4
teaspoon Kosher salt 1 cup
heavy cream
You could increase the
baking powder by 1 or 2
teaspoons if you like to get a lighter (though still
heavy / dense) texture.
Non-stick cooking spray 1 cup stout beer 1 cup (2 sticks) unsalted butter 3/4 cup unsweetened Dutch - process cocoa
powder 2 cups granulated sugar 3/4
teaspoon baking powder 1/4
teaspoon baking soda 3/4
teaspoon salt 2 cups all - purpose flour 2
teaspoons vanilla extract 2 large eggs 1/2 cup full - fat Greek yogurt 2/3 cup chopped bittersweet chocolate 1/4 cup
heavy cream
2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams)
baking powder 1/2
teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled and cut into 1 / 2 - inch cubes plus additional for
baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces)
heavy cream 2 large eggs
2 cups unbleached all - purpose flour 2 cups whole wheat pastry flour 1/2 cup brown sugar 4
teaspoons baking powder 1/4
teaspoon salt 10 ounces dried figs, diced small 2 cups
heavy cream, cold 1/4 cup honey
12.5 ounces (2 1/3 cups) all - purpose flour 2.5 ounces (1/3 cup) sugar 1/2
teaspoon kosher salt 1/2
teaspoon baking powder freshly grated zest of 1 lemon or a small orange 6 ounces (3/4 cup) butter, cold 1 egg, room temperature 1 egg yolk, room temperature 1/2
teaspoon vanilla extract 2 ounces (1/4 cup)
heavy cream, room temperature