INGREDIENTS 1 large white onion, coarsely chopped 2 bell peppers (any color), cut into 1 - inch pieces 3 tablespoons vegetable oil 1 tablespoon chili powder 1 teaspoon chipotle chile powder 2
teaspoon packed brown sugar 1 can whole tomatoes in juice (28 - ounce) 1 can black beans, rinsed and drained (19 - ounce) 1/2 cup water 2 cups cooked turkey, cut into 1 - inch pieces
Follow package directions to use product amount equivalent to 1
teaspoon packed brown sugar.
Not exact matches
1/2 cup unsalted butter, softened 1 cup light
brown sugar,
packed 3 tablespoons white
sugar 1 egg 2
teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1 1/2 cups chocolate chips 1 1/2
teaspoons espresso powder or finely ground instant coffee powder
5 cups oatmeal, any kind (quick or rolled) 2 cups unsalted butter 4 cups all - purpose flour 2
teaspoons baking soda 2
teaspoons baking powder 2 cups
sugar 2 cups
brown sugar,
packed 3 cups chocolate chips 1/2
teaspoon salt 1 - 8 oz.
1 cup butter or margarine 1 cup peanut butter 1 cup white
sugar 1 cup
brown sugar (firmly
packed) 2 cups flour 1
teaspoon baking soda 12 ounces chocolate chips
4 tablespoons butter 1/2 cup light
brown sugar, lightly
packed 1/2 cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or
brown rice syrup) 1/2
teaspoon pumpkin pie spice 1/4
teaspoon kosher salt
Blondies: 1/2 cup unsalted butter, melted and cooled slightly 1 cup light
brown sugar,
packed 1 large egg yolk 1
teaspoon pure vanilla extract 1 cup finely shredded carrots, *
packed (5 - 6 medium carrots) 1 cup all - purpose flour 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/2
teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1
teaspoon pure vanilla extract 6 tablespoons granulated
sugar 2 tablespoons light
brown sugar,
packed 3/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
2 1/3 cups all - purpose flour 1
teaspoon baking soda 3/4
teaspoon salt 12 tablespoons unsalted butter, slightly softened 1 cup
packed dark
brown sugar - I used light
brown sugar 1/2 cup granulated
sugar 2 large eggs 2
teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips
For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1
teaspoon firmly
packed brown sugar
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2
teaspoons brown sugar,
packed 1 garlic clove, minced 1/2
teaspoon salt Tortilla chips
Ingredients 1 cup granulated
sugar 1/3 cup
packed brown sugar 2 sticks butter (1 cup), softened 1 egg 1/4
teaspoon espresso powder 1
teaspoon vanilla extract 2 1/4 cups all - purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolate
1 16 ounce jar cashew butter 3 tablespoons aquafaba * (chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3 cups dark
brown sugar,
packed 1 tablespoon (3
teaspoons) ground ginger 2
teaspoons ground cinnamon 1/4
teaspoon Kosher or sea salt 3 tablespoons cornstarch 1/8
teaspoon baking powder
3/4 cup (113 grams) raisins 1/2 cup (118 ml) dark rum 1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams)
brown sugar,
packed 1 large egg 1
teaspoon vanilla extract 2 tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1 3/4 cups (158 grams) old fashioned oats
2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark
brown sugar,
packed 3 tablespoons pure maple syrup 1/2
teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange juice concentrate, thawed 2 tablespoon
packed dark -
brown sugar 1
teaspoon vanilla extract 2 tablespoons cornstarch
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1
teaspoon pure vanilla extract 2 tablespoons light
brown sugar,
packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
1 cup (2 sticks) butter, softened 3/4 cup firmly
packed brown sugar 1/2 cup
sugar 2 large eggs 1
teaspoon vanilla 1 1/2 cups all purpose flour 1
teaspoon baking soda 1
teaspoon cinnamon 1/2
teaspoon salt 2 1/2 cups old fashioned oats 8 oz dark chocolate chunks
1 1/2 cups all purpose flour 1/2
teaspoon ground cinnamon 1
teaspoon baking soda 1
teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup dark
brown sugar,
packed 1/2 cup granulated
sugar 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chips
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated
sugar 1 cup firmly
packed light
brown sugar 2
teaspoons ground cinnamon 1
teaspoon salt 1
teaspoon baking soda 1
teaspoon ground nutmeg 1/2
teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1
teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
6 cups all - purpose flour, plus more for work surface 1
teaspoon baking soda 1/2
teaspoon baking powder 4
teaspoons ground ginger 4
teaspoons ground cinnamon 1 1/2
teaspoons ground cloves 1
teaspoon finely ground pepper 1 1/2
teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup
packed dark -
brown sugar 2 large eggs 1 cup unsulfured molasses
PRALINE FROSTING: 1/2 cup firmly
packed light
brown sugar 1/4 cup butter 3 tablespoons milk 1
teaspoon vanilla extract 1 cup powdered
sugar
-12 tart shells -1 cup hot tap water -1 / 2 cup raisins -1 / 4 cup butter, melted -1 / 4 cup
packed brown sugar -1 / 4
teaspoon salt -1 / 2 cup golden corn syrup -1 egg -1 / 2
teaspoon vanilla
1/2 cup (100 grams) granulated
sugar 1/2 cup (120 grams) firmly
packed light
brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1
teaspoon vanilla extract 1/2
teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4
teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
FOR THE GLAZE (OPTIONAL) 1 cup heavy cream 1/2 cup
packed light
brown sugar 1 tablespoon light corn syrup 1
teaspoon pure vanilla extract 2 (3 - inch - long) cinnamon sticks
1/4 cup + 2 tablespoons granulated
sugar 1/4 cup (firmly
packed) light
brown sugar 1/2
teaspoon ground cinnamon 3/4 cup golden raisins, chopped 1 cup coarsely chopped walnuts 1/2 cup apricot preserves
Topping: 3 tablespoons old fashioned oats 3 tablespoons
packed light
brown sugar 1/2
teaspoon ground cinnamon 1 tablespoon canola oil
Almond Crumble 4 tablespoons (60 grams) butter, room temperature 1/4 cup (50 grams)
brown sugar,
packed 1/2
teaspoon ground cinnamon 1/4
teaspoon salt 1/2 cup (60 grams) all purpose flour 1/2 cup (45 grams) old fashioned oats 1/2 cup (60 grams) sliced or chopped almonds
Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2
teaspoons baking powder 3/4
teaspoon baking soda 1 1/2
teaspoon Kosher or sea salt 2 cups granulated
sugar 1 cup light
brown sugar,
packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperature
Cookies: 4 cups all purpose flour 1 1/2 tablespoons (4 1/2
teaspoons) ground ginger 1 1/2
teaspoons ground cinnamon 1
teaspoon ground allspice 1
teaspoon ground nutmeg 1/2
teaspoon ground cloves 1
teaspoon baking soda 1
teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated
sugar 1/2 cup light
brown sugar,
packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2
teaspoons pure vanilla extract
1 cup flour 1/4 cup flaxseed meal 2
teaspoons cinnamon 2
teaspoons nutmeg 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/4
teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white
sugar 1/2 cup
brown sugar, lightly
packed 1 egg 2
teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almonds
3 cups all purpose flour 1/2 cup malted milk powder 1 tablespoon cornstarch 1
teaspoon baking powder 1/2
teaspoon baking soda 1
teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated
sugar 1/2 cup light
brown sugar,
packed 1 large egg + 1 large egg yolk, room temperature 4
teaspoons real vanilla extract 1 cup white chocolate chips
1/2 cup unsweetened pumpkin puree 2 tablespoons
packed brown sugar 1/4
teaspoon pumpkin pie spice flour, for rolling out the dough one recipe for pie crust (or 1 package pre-made pie crust)
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark
brown sugar,
packed 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
Cookies: 1 1/2 cups creamy - style peanut butter (not natural - style) 1 1/2 cups light
brown sugar,
packed 1 large egg + 1 large egg yolk, room temperature 1
teaspoon pure vanilla extract 2 tablespoons cornstarch 3/8
teaspoon baking powder
1 1/2 cup old - fashioned rolled oats 1 cup walnuts, chopped (optional) 1 1/4 cup whole wheat flour (or white whole wheat flour) 1 1/4
teaspoons ground cinnamon 1/4
teaspoon ground nutmeg 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3 cup light
brown sugar,
packed 1/2 cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2 cup buttermilk * 1 cup semisweet chocolate chips (optional)
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3
teaspoons ground ginger 1
teaspoon baking soda 1/4
teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g)
packed light
brown sugar 1 large egg 1/4 cup molasses 1
teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara
sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
Topping: 3/4 cup whole wheat flour 3/4 cup old fashioned rolled oats 1/4 cup white
sugar 1/4 cup
brown sugar,
packed 1/2
teaspoon ground cinnamon 1/4
teaspoon salt 3 tablespoons butter, melted
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light
brown sugar,
packed 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/2
teaspoon ground nutmeg 1/4
teaspoon Kosher or sea salt 3 large eggs, room temperature 2
teaspoons pure vanilla extract 1/2 cup full - fat sour cream
1/2 cup Unbleached all purpose flour 1/8 cup
packed light
brown sugar 2 tablespoons turbinado
sugar 1/4
teaspoon kosher salt 2
teaspoons organic Matcha powder 1/4 cup roughly chopped pecans 6 tablespoons butter room temperature.
Cake: 2 1/4 cups all - purpose flour 2
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1
teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light
brown sugar,
packed 2/3 cup granulated
sugar 1 cup neutral - flavored oil (I like canola) 1
teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader Joe's)
1/2 cup (1 stick) unsalted butter, softened to room temperature 1 cup light or dark
brown sugar,
packed 2 large eggs, room temperature 1
teaspoon pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4
teaspoon Kosher or sea salt 3/4 cup milk (not skim or nonfat) confectioners
sugar, for dusting (optional)
Cookies: 2 1/2 cups all - purpose flour 1 tablespoon cornstarch 1
teaspoon baking powder 1/4
teaspoon baking soda 1
teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup granulated
sugar 1/4 cup light
brown sugar,
packed 1 large egg + 1 large egg yolk, room temperature 2
teaspoons pure vanilla extract 1/2 cup sprinkles *
8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark
brown sugar,
packed 1/3 cup (75 grams) granulated
sugar 1 large egg 2 tablespoons dark molasses 1
teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1
teaspoon ground ginger 1/2
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped
14 ounces (397 grams) full fat coconut milk 3/4 cup (150 grams) light
brown sugar,
packed (or a mixture of half light
brown / half dark
brown sugar) 1
teaspoon vanilla extract
Filling and topping: 4 1/2 tablespoons granulated
sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light
brown sugar,
packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4
teaspoon kosher salt (or 1/3
teaspoon table salt) egg wash (1 large egg whisked with 1
teaspoon water and a pinch of salt) demerara or other coarse
sugar, or regular granulated
sugar
FOR THE FILLING 1 1/2 cups chopped pecans or walnuts 1 cup shredded sweetened coconut 2 large eggs 1 cup light
brown sugar,
packed 1 1/2 tablespoons all - purpose flour 1/4
teaspoon baking powder 1/8
teaspoon salt 1 1/2
teaspoons vanilla
Ingredients 1/4 cup bacon, cut into lardons 2
teaspoons balsamic reduction 2 tablespoons
brown sugar,
packed 2 tablespoons caramelized onions 2 tablespoons water
1 1/4 cups all - purpose flour 2
teaspoons pumpkin pie spice 1
teaspoon ground cinnamon 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3 cup light
brown sugar,
packed 1/3 cup granulated
sugar 1/2 cup neutral - flavored oil 1 cup pumpkin purée 1/2 cup buttermilk * 1 1/2 cups old - fashioned rolled oats 1 1/4 cups semisweet chocolate chips
2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light
brown sugar,
packed 1/2
teaspoons cinnamon 1/4
teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup
sugar 3 tablespoons cornstarch 1/8
teaspoon ground nutmeg