Sprinkle each of the flats with 1/4
teaspoon of powdered sugar, then flip them over and sprinkle the other side with the same amount of sugar.
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)
1
teaspoon cayenne
powder 1
teaspoon cumin
powder 1
teaspoon coriander
powder 1/4
teaspoon cardamom
powder 1/4
teaspoon cinnamon
powder 1
teaspoon freshly ground black pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
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
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut
sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup butter 1/4 cup
sugar 1/2 cup brown
sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking
powder Pinch
of salt 1 1/4 cups chocolate chips
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1
teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
For the icing though I used my favorite: 1 cup
of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a pinch
of salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup
sugar 1 egg 1/2
teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking
powder 1/4
teaspoon baking soda pinch
of salt
While the cherries are cooking, combine the 1 cup
of flour, 1/4 cup
sugar (I used a mix
of white and brown), 3/4
teaspoon baking
powder, 1/4
teaspoon baking soda and 1/4
teaspoon salt into a large mixing bowl.
In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup
sugar, 1 1/2
teaspoon baking
powder, and 1/2
teaspoon each
of salt and cinnamon.
With machine off, add 1 1/4 cup
of sifted
powdered sugar, the vanilla, butter, 2
teaspoons of instant espresso
powder, and a pinch
of salt.
Ingredients: 1/2 cup butter 1 cup
sugar 1/4
teaspoon salt 1 large egg 1 1/2
teaspoons vanilla extract 1 cup all purpose flour 1/2
teaspoon baking
powder 1 cup chocolate chips (I used 1/2 a cup
of milk chocolate drops and 1/2 a cup white chocolate drops).
Panna Cotta 4 cups heavy cream (or half - and - half if you want to cut calories) 1/2 cup
sugar 2
teaspoons of vanilla extract 2 packets (4 1/2
teaspoons)
powdered gelatin 6 tablespoons cold water
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle
powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons
sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons
powdered sugar (depends on how sweet you want the filling) 1
teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
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
1 stick
of butter, softened 4 tablespoons half «n» half 1
teaspoon vanilla 3 cups confectioner's
sugar 4 tablespoons unsweetened cocoa
powder
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown
sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's
sugar, for dusting
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated
sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking
powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
2 cups all purpose flour 1 1/2 cups white
sugar 2
teaspoons baking
powder 1/2
teaspoon salt zest and juice
of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso
powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners»
sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut
sugar 1 tsp baking
powder 1/2 tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking
powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown
sugar 1
teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Cake 5 large eggs, separated 1 cup granulated
sugar, divided 1
teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2
teaspoons baking
powder Pinch
of salt
2 — 1/2 pounds
of chicken 3/4 cup soy sauce 3 tablespoons brown
sugar 2 tablespoons water or chicken stock 1/2
teaspoon ground ginger 1/2
teaspoon garlic
powder
Omit to make nut - free) a pinch
of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom
powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking
powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
1 cup Earth Balance vegan butter 1 cup
sugar 1/4
teaspoon salt 2
teaspoons vanilla 1 1/2
teaspoons Ener - G Egg Replacer
Powder 2 tablespoons plus up to 1/2 cup
of water 3 cups all purpose flour cinnamon
sugar
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera
sugar or brown
sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Beat the heavy whipping cream on high speed, adding 1
teaspoon of coconut extract and
powdered sugar slowly during mixing.
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5
teaspoons of baking
powder 1
teaspoon of flax seed meal 1/2
teaspoon of salt 1/2 cup
of crunchy peanut butter 1/4 cup
of creamy peanut butter 1 cup
of almond milk 2 tablespoons
of butter 2 eggs 1/2 cup dark chocolate chips (optional)
Well, except that I only have medium eggs and extra-large eggs, so I used one
of each... and I only had 85 % cacao dark chocolate, no bittersweet, so I shorted the
sugar a couple
of tablespoons... and I added a quarter
teaspoon of cinnamon and a quarter
teaspoon of instant coffee
powder... none
of which I would have expected to have this effect:
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each: baking
powder, baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup
sugar 1/2 cup dark brown
sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa
powder 2 cups (400g) granulated
sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2
teaspoons baking soda pinch
of salt Topping: 220g cream cheese, room temperature 100g icing
sugar 1
teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking
powder 1
teaspoon baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated
sugar 1/2
teaspoon baking
powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1 1/2 cups all - purpose flour 1
teaspoon cornstarch 1/2
teaspoon cream
of tartar * 1/2
teaspoon baking
powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated
sugar 1/4 cup light brown
sugar 1 large egg, room temperature 1
teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking
powder 1/2
teaspoon baking soda pinch
of salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
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.
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
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking
powder 1
teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated
sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Just simply make a glaze, like you would make for doughnuts, out
of powdered sugar and water, with 1/2
teaspoon of whatever extract you prefer and a pinch
of salt.
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's
sugar 3/4 cup natural unsweetened cocoa
powder 1 cup malted milk
powder (I use Carnation) pinch
of Kosher or sea salt 1
teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
2 sticks (225 g) unsalted butter 3/4 cup (90 g)
powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1
teaspoon salt In the bowl
of a stand mixer, combine the butter,
powdered sugar, and vanilla seeds.
Frosting Version # 2 2 cups
powdered sugar 2 tablespoons water / juice / rice / soy / cow's milk 1/2
teaspoon vanilla extract or a drop or two
of mint or orange, etc. extract
ingredients: 2 cups flour 2
teaspoons baking
powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated
sugar 3/4
teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2 tablespoons) 1
teaspoon vanilla extract granulated
sugar, for rolling
1 1/2 cups whole - wheat all - purpose flour 1
teaspoon baking
powder 1 pinch
of salt 2 large bananas 1 tsp vanilla extract 1/2 cup almond butter 1/4 cup brown
sugar 1/2 cup
sugar 3/4 cup vegan chocolate chips
My changes were to add another tablespoon
of sugar plus a
teaspoon of vanilla
powder, then I dusted the tops with cinnamon
sugar before baking.