In a medium bowl, whisk together 2 cups all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cloves, and 1/2
teaspoon baking powder until combined.
Not exact matches
To this, add one
teaspoon of
baking powder and stir well
until the mixture blends well.
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.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat
until sugar dissolves.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3
Teaspoons of
baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat
until melted and browned.
Whisk together flour,
baking powder, and 3/4
teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender
until it resembles coarse meal.
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes
until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla extract 5) 1
teaspoon of
baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small pieces (you can also use chocolate chips)
Combine flour,
baking powder, cinnamon,
baking soda, nutmeg and 1
teaspoon of the salt in a medium bowl whisk
until well blended; set aside.
To make the dough add 1 cup of all - purpose flour into a bowl, also add 1
teaspoon of
baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic
powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients
until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together
until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball
Add 1 cup of all - purpose flour to a bowl, a generous
teaspoon of
baking powder, 2 tablespoons of sugar and mix it together
until well mixed
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1
teaspoon of
baking powder, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix
until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball
In a mixing bowl combine 2 cups flour, brown sugar, granulated sugar,
baking powder, 1
teaspoon cinnamon,
until well combined.
Add 1 cup of all - purpose flour to a bowl, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1
teaspoon baking powder, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water, mix everything together
until you form a dough, and shape into a ball
Pulse
baking powder, kosher salt, sugar, 1/2
teaspoon pepper, and 2 cups flour in a food processor
until combined; add butter and pulse
until the texture of coarse meal with a few pea - size pieces of butter remaining.
For the flatbreads, add 1 cup of spelt flour to a bowl, 1 1/2
teaspoons of
baking powder, 1/2
teaspoon of sea salt, 1/4
teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and mix everything together
until you form a dough
1) Cream cooking oil, sugar and coffee
powder together 2) Beat in eggs and self - raising flour, alternating each cup of flour with an egg 3) Add in vanilla extract and chopped walnuts 4) Mix cookie batter
until homogenous 5) Drop by
teaspoon on greased
baking trays 6)
Bake in oven at 165 deg cel for 8 — 10 minutes, or
until cookies are firm 7) Cool for 10 minutes before serving
I'm going to update the recipe to suggest what I used (Dutch cocoa + 1
teaspoon baking soda)
until I have a chance to audition out my Dutch cocoa + 1 1/2
teaspoon baking powder theory.
1 cup whole wheat pastry flour 1
teaspoon baking powder scant 1/2
teaspoon fine grain sea salt 1 cup rolled oats 2/3 cup chopped walnuts 1 cup shredded carrots 1/2 cup real maple syrup, room temperature 1/2 cup unrefined (fragrant) coconut oil, warmed
until just melted 1
teaspoon grated fresh ginger
First, put 1/3 cup rolled oats, 4 egg whites, 1
teaspoon vanilla extract and 1/2
teaspoon baking powder in a blender and blend
until smooth.
Ingredients needed: 1/2 cup coconut oil, melted 6 eggs, beaten 1
teaspoon vanilla 1/2 cup canned organic pumpkin puree 1/4 cup honey 1/2 cup coconut flour 1/2
teaspoon baking powder 1 & 1/2
teaspoon cinnamon 1/4
teaspoon cloves 1/4
teaspoon nutmeg pinch sea salt Instructions for prep: Preheat your oven to 400 degrees F. Grease a standard muffin tray Combine wet ingredients in a large mixing bowl together
until well beaten: butter, eggs, vanilla, pumpkin and honey.
Mix together freshly squeezed lemon juice with a few
teaspoons of
baking soda
until the
powder becomes a paste — the lemon juice is an ultra-mild lightener and the
baking soda is a natural exfoliant.
Mix in 6 tablespoons Melted Butter, 1/3 cup Melted Coconut Oil, 1 whole Egg, 1 tablespoon Fresh Squeezed Lemon Juice, 1
teaspoon Pure Vanilla Extract, 1
teaspoon Baking Powder, 1/2
teaspoon Baking Soda, and 1/2
teaspoon Salt,
until well combined.
3 In a large bowl, whisk together the flour, salt,
baking powder, 1/2 cup sugar and 1/2
teaspoon cinnamon
until well combined; set aside.