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.
I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also
used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.
We use unsalted butter so we can control the salt amount and use healthier salts.
Not exact matches
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any,
so I
used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks)
unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
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).
: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 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.
What does that look like
so I can tell... Can I
use regular
butter instead of
unsalted?
I needed this to be completely dairy - free,
so I
used unsalted margarine in place of the
butter and whipped topping instead of heavy cream (people have also suggested nondairy creamer or coconut cream, but I didn't have any handy!)
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.
I
used organic
unsalted peanut
butter,
so I had to add a full teaspoon of salt.
The buttery taste is
so creamy (I
used Camperdown
unsalted butter) and the bonus is that it's a healthy version of one of my favourite dishes.
And the recipe calls for
unsalted butter,
so please
use that!
I even
used margarine (
unsalted butter is
so expensive here in my place) instead of
butter but still it went okay.
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.)
I am
so used to
unsalted butter or slightly salted that I was rather taken by surprise on first tasting.
We did not get
Unsalted Butter in India,
so she would
use the Salted
Butter in her cookies, and they were the best cookies you could ever eat!
Flavour is key,
so use good - quality semi-salted or
unsalted butter.
You can also
use regular
unsalted butter or ghee in place of the Smart Balance Light, but doing
so will nearly double the calories from fat.
In a high - quality, heavy - bottom, large, low, stainless - steel skillet,
using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and
unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become
so very mild)-- over medium heat, sweat the onions stirring gently
so the mixture glazes, carefully scraping the bottom of the skillet.