Not exact matches
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves Zest from 1 orange, about 1 tablespoon 2 tablespoons finely
chopped candied ginger 1 tablespoon Grand Marnier, optional
Candied Cinnamon Pecans: * 1 Tablespoon butter * 1/4 cup sugar * 1/2
teaspoon cinnamon * 1 cup whole or roughly
chopped pecans
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds,
chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or
candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4
teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g
candied orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
4 ounces unsweetened chocolate 1/2 cup butter, melted 1/2 cup creamy peanut butter 2 cups light brown sugar 4 large eggs 2
teaspoons vanilla extract 1 cup all - purpose flour 16 -LRB-.65 ounce) Butterfinger
candy bars,
chopped (or just use 10.4 ounces total)
Nonstick vegetable oil spray 2 cups all - purpose flour 1/4
teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1
teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality bittersweet or semisweet chocolate,
chopped 1/2 cup (about 3 ounces) finely
chopped red - and - white striped hard peppermint
candies or
candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)
one box Trader Joe's pancake mix one cup
chopped Trader Joe's
candied pecans one carton of Trader Joe's buttermilk (one quart) 4 tablespoons oil - canola 2
teaspoons vanilla 1
teaspoon cinnamon...
24 chocolate sandwich cookies (like Oreos) 6 tablespoons unsalted butter, melted, divided 1 14 - ounce can sweetened condensed milk (not fat free) 1
teaspoon pure vanilla extract 1/4
teaspoon peppermint extract (not mint extract) 1/4 cup natural unsweetened cocoa powder 30 Andes Creme de Menthe
candies (1 9.5 ounce package),
chopped 1/2 cup semisweet chocolate chips
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.
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 dis
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 dis
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 dis
candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
1/2 cup butter, softened 3/4 cup sugar 1 egg 1
teaspoon vanilla 1
teaspoon coconut extract 1 1/2 cups flour 1/4
teaspoon salt 1
teaspoon baking powder 1/2
teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup mini chocolate chips 2 tablespoons sliced almonds 6 snack size Almond Joy
candy bars,
chopped
Ingredients: 8 ounces semisweet chocolate,
chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup granulated sugar 1/2
teaspoon pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4
teaspoon baking powder 3/4 cup white chocolate chips 1/3 cup crushed peppermint
candy (That's about 4 standard
candy canes, FYI, but you can also use the round peppermints.)
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts,
chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely
chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(op
candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g)
chopped dried figs *
Candied Cacao Nibs (p. 248)(op
Candied Cacao Nibs (p. 248)(optional)
1/4 cup (57 grams) butter, room temperature 1/2 cup (110 grams) granulated sugar 2 large eggs 1 tablespoon molasses, optional 1
teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1
teaspoon baking powder 1/2
teaspoon salt 3/4 cup (130 grams) semi-sweet chocolate chips 1/4 cup (40 grams)
candied ginger,
chopped into small pieces 3 ounces (85 grams) semi-sweet chocolate, melted (for coating)
1 pound poppy seeds 1/2 cup
chopped almonds 4 ounces butter 1 cup granulated sugar 1/2 cup golden raisins 1
teaspoon vanilla 1/2 cup honey 1/4 cup
candied orange peel 1
teaspoon lemon zest 1 egg, beaten 2 egg whites Milk and poppy seeds for glazing
Ingredients: 8 apples, any variety 1 cup
chopped peanuts or other nut of your choice (you can also use chocolate chips,
chopped dried fruits,
candy sprinklers, etc.) 1 cup heavy cream, divided 3/4 cup light corn syrup 1/2 cup (1 stick) unsalted butter 1 cup sugar 1
teaspoon vanilla extract Procedures;
Ingredients: 1/2 cup vegetable shortening 1 cup firmly packed brown sugar 1 large egg 1/2
teaspoon vanilla extract 2 cups all - purpose flour 1/2
teaspoon baking soda 1/4
teaspoon salt 1/2 cup sweetened coconut flakes 1/2 cup nuts of your choice (
chopped) 1/2 cup
candied cherries (
chopped)
Ingredients 3 tablespoons butter, melted 1 1/4 cups graham cracker crumbs 1 tablespoon white sugar 3 (8 ounce) packages cream cheese 3 eggs 3/4 cup white sugar 2
teaspoons vanilla extract 2 (2.16 ounce) bars chocolate - coated caramel - peanut nougat
candy,
chopped
Ingredients: 180 grams flour 1
teaspoon baking powder 80 grams cocoa powder 180 grams dark brown sugar 200 grams butter 4 eggs 2 tablespoons orange marmalade Zest from 1 orange Juice from 1 orange 100 grams dark chocolate,
chopped 1⁄2 cup single cream
Candied orange zest for garnish (optional)
1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2
teaspoons orange zest (about 1 orange) 1
teaspoon pure vanilla extract 1/4
teaspoon fine ground sea salt 2 cups white whole wheat flour 1/4 cup finely
chopped candied ginger 24 small pieces of
candied orange peel, optional
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds,
chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or
candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
2 1/4 cups spelt flour 1/2 cup almond flour 3 tablespoons baking powder 3 tablespoons raw sugar 1/2
teaspoon lemon zest 1/2
teaspoon fine ground sea salt 1/2 cup cold unsalted butter, cubed 1/2 cup shredded zucchini 1/4 cup
chopped candied ginger 3/4 cup 2 percent or whole milk 1 tablespoon sliced almonds
2 1/4 cups (315 g) all - purpose flour 1
teaspoon baking soda 1/4
teaspoon salt 2 1/2
teaspoons plus a big pinch ground cinnamon 1 1/2
teaspoons ground ginger 1/4
teaspoon ground cloves 1/2
teaspoon freshly ground black pepper 1 cup (215 g) packed dark brown sugar 1/4 cup (75 g) unsweetened applesauce 1/3 cup (80 ml) mild molasses 2 large egg whites, at room temperature 1/2 cup (50 g) finely
chopped Candied Ginger 1/2 cup (100 g) granulated sugar
From your pantry citrus sugar jar, mince a
teaspoon of
candied citrus rind, or
chop a few
candied kumquats and add to the bread mix.