If the batter is too thick, add
a teaspoon of ice water at a time until the desired consistency is reached.
Not exact matches
4 large California oranges3 cups brown sugar 1 cup
water 2 cups granulated sugar 4 egg whites 1
teaspoon cream
of tartar 1/2 cup confectioner's sugar Chocolate
ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1
teaspoon water 3 tablespoons
of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla
ice cream or sour cream, for serving
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt 16 tablespoons butter, cubed and cold
ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8
teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup
ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
Add a
teaspoon more
of water at a time if the
icing is too thick to pipe.
Chocolate Royal
Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch
of Kosher or sea salt 1
teaspoon pure vanilla extract 3 - 4 tablespoons warm
water
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup
ice cold
water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4
teaspoon kosher salt 1
teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl
of a stand mixer along with 1/2 cup
of the
water.
Half a lemon, half a
teaspoon of honey in hot
water and then drop in one ginger
ice cube in a mug makes for a yummy healthy hot drink.
To make the Lemon
Icing, add the powdered sugar into a small bowl, add in the lemon juice and mix with a spoon, add a 1/4
teaspoon of water at a time and mixing well to reach the right runny consistency.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2
teaspoon baking powder, sifted 1/4
teaspoon baking soda, sifted pinch
of salt 1/2 cup (120 ml) whole milk, room temperature
Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Icing: 1 cup (140g)
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
icing sugar, sifted 1 - 2 tablespoons lemon juice or
water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2
teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats *
icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering
water, stirring until creamy and smooth.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8
teaspoon salt 1 1/4 cups (175g) all purpose flour 1
teaspoon baking powder finely grated zest
of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g)
icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon
water Brush the indentations
of a madeleine mold with melted butter.
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.
* Whenever I make
ice cream I always fill my sink with 3 inches
of cold
water, 2 cups
of ice and
teaspoon of kosher salt.
Milk Chocolate
Ice Cream with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2
teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan
of simmering
water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering
water).
Prepare the magenta
icing by mixing together the beet powder and 1
teaspoon of the warm
water.
1 1/2 cups all - purpose unbleached flour 1/2
teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup
water,
ice cold, or more if necessary OR 1 large egg with 2
teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
Add 5 tablespoons
of ice water and mix with a fork until dough begins to clump together, adding more
water by
teaspoons if dry.
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2
ice cubes Filtered
water (optional) Kosher or sea salt Freshly ground black pepper 1
teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
INGREDIENTS 2 cups
of filtered
water or almond milk 2 large handfuls
of baby spinach 6 leaves
of romaine lettuce, chopped 6 tablespoons
of hemp seed (for protein) OR 2 servings high - quality, organic protein powder
of choice 2 tablespoons almond butter 1
teaspoon vanilla extract a pinch
of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup
of ice (optional)
Icing 1 cup granulated sugar 1/3 cup
water 1/4
teaspoon cream
of tartar 3 large egg whites 1
teaspoon coconut extract
2 tablespoon hot
water +
teaspoon Aiya matcha powder 1 cup unsweetened cashew milk (or any plant milk) 2
teaspoons pure maple syrup (or agave) handful
of ice
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2
teaspoon of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat flour 1/2
teaspoon of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with
ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2
teaspoon of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
cooked cannellini beans 1/4 cup olive oil + 1
teaspoon to drizzle 1 head
of garlic 1
teaspoon fresh oregano, finely chopped (substitute dried if necessary) 1/2
teaspoon smoked sea salt (substitute regular salt if necessary) 1
teaspoon ice cold
water 1
teaspoon pine nuts (optional) 1/2
teaspoon paprika (optional)
If the mixture seems too thick, add a few
teaspoons of yogurt or
ice water.
Mirrabooka Supergreens Protein Smoothie Recipe: Combine 2 scoops
of Mirrabooka Protein with 2 - 4
teaspoons (10 - 20g)
of Mirrabooka Supergreens, 1/2 cup
of ice, 200 ml
water or milk and blend well.
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2
teaspoons xanthan gum 3/4
teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup
ice - cold
water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk
of choice (soy, almond, hemp) 1 tablespoon sugar
You will need: Marie biscuits, 3 table spoons
icing sugar, food coloring, Smarties, liquorice string, small jug
of water,
teaspoons and small plastic bowls.
Green Tea Shake Blend 4 ounces
of vanilla - flavored almond or rice milk, 4 ounces
of ice cold
water, one scoop
of vanilla whey protein, a
teaspoon of matcha green tea powder, and
ice.
One scoop vanilla protein powder 1 Tablespoon sugar - free instant vanilla pudding 1/4
teaspoon cinnamon 1/4
teaspoon vanilla extract A few dashed
of butter flavor sprinkles or butter flavor extract 7 ounces
water 3
ice cubes
Breakfast (Pre-Workout) Green Protein Smoothie 1 - 2 cups Spinach, 1 banana, 1 serving
of Grass Fed Whey, Sprouted Brown Rice or Pea protein powder, blended with
ice and
water) 1
teaspoon of Fish Oil taken separately
2 tablespoons apple cider vinegar 1 lemon juiced 1/2 grapefruit juiced 2 cups sparkling
water (could use regular this just makes it delightful) 1/2
teaspoon cayenne pepper or as much as you can handle 1/2
teaspoon of cinnamon 1 tablespoon turmeric root powder 1
teaspoon of manuka or raw honey (optional, I omitted because
of sugars) 1 huge handful
of mint
Ice Shake it up shake it up!
Mix the
icing ingredients until smooth (start with 1 tablespoon
of water and add by the
teaspoon).
1 serving
of your favorite protein powder 1 large ripe pear, peeled and diced, a Bartlett pear is best 1/2 cup frozen blueberries 1
teaspoon vanilla extract Pinch
of ground ginger Juice
of 1/2 a lime 1/2 cup unsweetened almond milk 1/2 cup filtered
water 3 - 4
ice cubes
1 serving
of your favorite protein powder 1/2 small frozen banana, cut into chunks 1/2 cup frozen pineapple pieces 1/2 cup frozen peach slices 1/2 -1
teaspoon vanilla extract 2 tablespoons raw unsalted almond butter 1 cup filtered
water 4
ice cubes
2 drops each
of Ylang Ylang, Petitgrain and Lemon, blended with 6
teaspoons of ice cold
water and enough ground almonds to make a good soft paste.
Ingredients 1 Banana 1 tablespoon Spirulina 1
teaspoon bee pollen 1 travle spoon almond butter Dash
of cinnamon
Water and
ice Directions 1.
Cups 2
teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1
teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful
of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in
ice water and drained just before use
For the
icing: To decorate the éclairs, mix the confectioners» sugar with 3 — 4
teaspoons of water.
-- About 200 grams salted jellyfish — Sunflower oil, for deep frying — 25 grams cornflour — 25 grams plain flour — 2
teaspoons of toasted sesame seeds — A pinch
of salt — 100 millilitres
of fresh,
ice - cold soda
water
Ingredients 2/3 cup (3 ounces) pistachios 2 tablespoons grated orange zest 1
teaspoon sugar 2 cups half - and - half or milk 4 large egg yolks 2/3 cup honey 1 cup heavy (whipping) cream 2 tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional) Preparation Prepare a large bowl or pan
of ice water.