And lately, I've been experimenting with some recipes
using room temperature butter and eggs.What does that have to do with scones?
I've also read
using room temperature butter will help create those bread pockets you see in sandwich bread.
I'd expect to
use room temperature butter to cream with the sugar?
I like to
use room temperature butter, because everything seems to stick together better.
Did
you use room temperature butter or melted?
Also, the crumble top says to
use room temperature butter.
I have melted the butter this time but I will probably
use room temperature butter next time as I am sure the cookies will be as good.
The only thing (s) I do differently is to
use room temperature butter and cream it together with the sugar before adding in the egg (s).
For instance,
I used room temperature butter, cold water, and added salt.
Not exact matches
The reason for the mix is because this should hold up well at
room temperature as opposed to just
using nut
butter only.
In a large bowl,
using a stand mixer or hand mixer, blend
room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I
used Ghiradelli) 1 cup
butter at
room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
1 1/2 cups mashed or riced cooked potatoes (I
used russet) 1/2 cup
butter,
room temperature 2 cups buttermilk,
room temperature or slightly warmed 1 1/2 Tbsp.
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
for the icing: 1 cup confectioners» sugar, sifted 4 tablespoons
butter, at
room temperature 1/4 cup strawberry jam (I
used reduced sugar) pinch of salt sprinkles, for topping
Cake: Nonstick cooking spray 4 T.
butter, at
room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just
use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I
used nonfat yogurt]
Cream
room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or,
use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
It may sound strange to
use an oil in lieu of
butter, but coconut oil, like
butter, is solid at
room temperature so it makes a great
butter substitute.
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted
butter,
room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if
using unsweetened, increase the sugar by 1/4 cup)
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
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at
room temperature 1 cup (200g) sugar — I
used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
While the mushrooms are cooking make the miso
butter by combining the
room -
temperature butter, miso (I
used a red miso here), and sesame seeds in a small bowl.
unsalted
butter (I
used Plugra), at
room temperature 2 3/4 cups brown sugar (I
used Imperial), packed 3 large eggs 1 tsp.
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
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
Let cool to
room temperature, then beat in the
butter using an immersion blender.
: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.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I
used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted
butter, at
room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs,
room temperature 1/2 cup (120 ml) whole milk,
room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °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.
: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.
Use 2 sticks (1 cup total) of real
butter at
room temperature (soft rather than melted).
If you are fundamentally opposed to
using it, you may
use an equal volume of
room temperature butter.
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
Ingredients: 2T unsalted
butter at
room temperature / 1 T miso — I
used white, her recipe calls for yellow / 1/4 t sriracha, to taste.
However, it's even more important that you
use room temperature ingredients, particularly if you are employing melted
butter in your mix.
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I
used one with 53 % cocoa solids 3/4 cup (170g) unsalted
butter,
room temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Using a stand mixer with a paddle attachment, beat sugar and
room temperature butter.
After a first rise at
room temperature, the dough is refrigerated up to 2 days before
using so that the
butter can solidify and make the dough workable.
Ingredients 3 egg whites at
room temperature 1/8 teaspoon cream of tarter 2/3 cup sugar 1/3 cup well - stirred peanut
butter (you can
use smooth or chunky; I
used smooth)
;) White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted
butter,
room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I
used chips Preheat oven to 180 °C / 350 °F.
1/4 cup coconut oil 2 tablespoon raw coconut
butter (optional,
use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at
room temperature (
use agave or maple syrup if vegan) juice of 1/2 lemon
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter,
room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I
used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
Does «softened
butter» mean leave a stick of
butter out so that it is
room temperature when
used in baking?
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are
using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at
room temperature.
1/2 cup unsweetened cocoa powder 2/3 cup hot water 8 tablespoons
butter,
room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lavender, crushed (
use a mortar and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
6 ounces bittersweet chocolate, chopped (I
use Trader Joe's Pound Plus Dark Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated,
room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted
butter, softened to
room temperature 1 cup granulated sugar
11 tablespoons unsalted
butter,
room temperature 2/3 cup dark natural cane sugar (i.e. muscavado), or alternately
use a dark brown sugar, packed
2 hard - cooked egg yolks 2 raw egg yolks 2/3 cup sugar 1 cup
butter (I
use salted), at
room temperature 2 1/2 cups flour Egg whites, lightly beaten (reserved from the raw eggs above) 1/4 cup pearl sugar
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