Since the optional 2 T. butter for brushing the rolls specifies salted butter, should
I use unsalted butter for the 4 T. melted and cooled butter?
Hi Christine, Just wondering did
you use unsalted butter for the filling?
I decided to
use unsalted butter for these cookies.
Not exact matches
Using the same sauté pan as
for the onions, melt two tablespoons of pork fat (or
unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look
for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons
unsalted butter pinch of salt (or
use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
If you substitute salted
butter for the
unsalted called
for; if you
use margarine instead of
butter; if you
use something weird instead of eggs; if you
use an artificial sweetener instead of sugar; if you decide to be healthy and
use whole wheat flour... please don't send me an email to let me know this is an awful recipe.
Salt must be
used to bring out the flavor and sweetness of these cookies (especially since the recipe calls
for unsalted butter).
Pin It Ingredients
For the cake: 355g plain flour 1 tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I
used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g
unsalted butter, softened... Continue Reading →
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick)
unsalted butter, melted 1 cup (140g) cake flour — I
used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more
for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp)
unsalted butter, melted 1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I
used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
Dairy - free: I
used to make this recipe with a mixture of
unsalted butter and oil, but over the years I've swapped out the
butter for oil and found that I liked the cake even better.
for the cookies 8 tbsp (115g)
unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I
used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 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 dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I
used empress plums) 1/4 -1 / 3 cup confectioner's sugar,
for topping
170 grams (6 oz)
butter, (if watching your salt intake
use unsalted but
for an added flavour dimension
use salted
butter)
: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.
Will it be ok to
use the green one -
unsalted shortening (or yellow one - the «
butter one» - with salt though)
for this pie?
Also
for the
butter, you can
use any
unsalted butter in blocks that you prefer.
Ingredients: 2T
unsalted butter at room temperature / 1 T miso — I
used white, her recipe calls
for yellow / 1/4 t sriracha, to taste.
FOR CHILI LIME
BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
BUTTER 1/2 stick (1/4 cup)
unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I
used jalapeno because it's all I had) 1/2 teaspoon salt
6 tablespoons
unsalted butter, melted and cooled + 1 tablespoon
for brushing the dough and greasing the pan (* you can also
use a neutral vegetable oil spray to coat the pan, but don't
use olive oil)
I do halve the amount of salt called
for, but have started
using salted
butter instead of
unsalted, so I think it ends up evening out.
You should
use salted
butter for this step; if you only have
unsalted, then add a pinch of salt to the
butter.
I
used Trader Joe's creamy
unsalted almond
butter to get things going a little quicker, but you can also make it from raw or roasted almonds
for a fully homemade treat.
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I
used canola) 2 tablespoons
unsalted butter, melted 2 tablespoon coarse sugar (like turbinado),
for sprinkling
I also added cinnamon to the apples while it was cooking
for extra flavor &
used unsalted butter.
A few changes I made to the original - I
used salted
butter (the recipe called
for unsalted); I
used 2 % milk (the original called
for whole milk).
Hi Danielle - you
use unsalted butter just
for the frosting!
2 tablespoons
unsalted butter (or Ghee
for paleo, I was out of Ghee and didn't
use any
butter and it ended up still tasting great)
6 Tablespoons
unsalted butter, plus more
for pan 6 ounces semisweet chocolate, coarsely chopped (I
used bittersweet) 1/4 cup unsweetened Dutch - process cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract
For the
butter layer it's best to
use a high fat
unsalted butter (
butter with 83 % butterfat content) as it makes a flakier croissant with a more pronounced
butter flavor.
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart la
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more
for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart la
for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I
used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold
unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved
for brushing tart la
for brushing tart later
Do you
use salted or
unsalted butter for your
butter cream?
And the recipe calls
for unsalted butter, so please
use that!
for the frosting: 113 grams (8 tablespoons)
unsalted butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I
used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream
Although you can
use salted sweet
butter for this homemade pie crust recipe, I
use unsalted butter as it allows me to control the salt content so it's more exact.
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup
for rolling 2 ounces cream cheese, softened 6 tablespoons
unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup)
unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (
use a microplane
for this)
In a stand mixer with the beater attachment (or
using a hand mixer with the double beater attachments), beat the room temperature mascarpone and softened
unsalted butter at high speed
for about 5 - 10 minutes, or until pale and fluffy.
2 sticks of
unsalted butter, room temperature (or you can microwave then
for 25 seconds to soften up) 2 eggs plus 1 egg yolk 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 teaspoon salt 3/4 teaspoon baking soda 1 cup milk chocolate chips 1 cup dark chocolate chips (or you can just
use two cups of milk chocolate chips) 1 1/2 cup chopped Kit Kat bars 3 cups of all purpose flour
In a large mixing bowl,
use a Danish bread whisk or a wooden spoon to thoroughly incorporate: 3 cups bread flour 5 Tablespoons granulated sugar (3 Tablespoons
for a less sweet bread) 2 large eggs 1/4 teaspoon salt 1/3 cup (6 Tablespoons) room temperature
unsalted butter
Ingredients
for Yeasted Buttermilk Dinner Rolls: 3 cups bread flour (we
used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons
unsalted butter 1 cup warm water
Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup
unsalted butter, softened 1 cup peanut
butter at room temperature (I
used half smooth and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more
for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1 cup chocolate chips
for the salted caramel apples 2 tart apples, peeled cored and thinly sliced (I
used winesap apples) 1 splash lemon juice 1/2 teaspoon cinnamon 1/2 cup granulated sugar 2 tablespoons
unsalted butter 2 big pinches fleur de sel or sel de gris 1/4 cup heavy cream or whole milk
For crust I
used 5oz ginger crisps with 3 Tb brown sugar, 4 Tb of
unsalted butter, and a pinch of salt.
For the
butter, I like to
use unsalted butter.
1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp
unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I
used a mix of chopped chocolate and peanut
butter chips) pinch of flaky sea salt,
for garnishing
Pin It Ingredients: Ingredients
for the crust: 1 1/2 cups Vanilla Wafer crumbs (I
used a gluten - free version by Kinnikinnick) 1/4 cup plus 1 tablespoon
Unsalted Butter, melted 2 tablespoons Granulated Sugar Ingredients
for the filling: 2 - 8 ounce packages Cream... Continue Reading →
1 cup pecans, toasted and cooled to room temperature 1 cup organic
unsalted butter 1/2 cup fine grain evaporated cane sugar (I
used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar
for dusting
I
used unsalted butter so I can control the content of salt I need
for the caramel, but if you only have salted you can probably
use that as well.