Anonymous - I generally
use unsalted butter in baked goods.
Also for the butter, you can
use any unsalted butter in blocks that you prefer.
Although I have heard about toffee separating, I didn't know what the big deal was until
I used unsalted butter in my recipe without adding any salt.
Not exact matches
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.
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest
in fat) 5 tablespoons
unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1/2 cup (one stick or 1/4 pound) cold
unsalted butter, cut into small pieces (keep
butter in refrigerator until ready to
use)
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 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 asid
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 asid
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
11 tablespoons
unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix -
ins (I
used 4 nutty bars that I sliced.
I followed the recipe exactly and I'm not a novice baker lol Do you
use salted or
unsalted butter in your icing?
They get rave reviews every time - The main change
in the recipe is
use only 1/2 C sugar and 1 C
unsalted butter.
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!)
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.
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.
The three things I love about this recipe are, # 1 You get to
use sel gris, french grey sea salt,
in a cookie dough with
unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g)
unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I
used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2
in) round loose - bottomed tart pan *.
Then,
using an electric mixer on medium speed, combine 1 1/2 cups granulated sugar and 3/4 cup (1 1/2 sticks) room temperature
unsalted butter in a medium - sized mixing bowl.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp
unsalted butter, softened 2 tsp minced chipotle chiles
in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
What's
in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend
using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon
unsalted butter Nonstick cooking spray
-1 cup non-dairy milk (I
used coconut milk, but almond or soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted
unsalted peanuts (you can also
use 2 T of natural peanut
butter, if you are strong enough to keep such things
in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I
used Sunwarrior vanilla)-2 medjool dates
If you are
using unsalted peanut
butter, I would add an additional 1/4 tsp of salt to the recipe, on top of the salt that is already listed
in the ingredients Happy baking!
Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup
unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to
use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers
in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed
I even
used margarine (
unsalted butter is so expensive here
in my place) instead of
butter but still it went okay.
In another medium mixing bowl, beat the
unsalted butter and brown sugar
using an electric hand mixer or stand mixer at medium speed until well combined and fluffy, about 1 minute.
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.
In the bowl of a mixer (or a large bowl,
using a hand - mixer), beat together 6 tablespoons (3/4 stick)
unsalted butter, softened, and 3/4 cup packed brown sugar.
There is also some
butter in this dough, and I like to
use unsalted butter.
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
1 c. macadamia nut
butter (I made mine by blending 1 1/2 c. roasted,
unsalted macadamia nuts
in a food processor, but you can
use almond
butter or any nut
butter you prefer)
Dairy - free: I have successfully made this recipe dairy - free by
using Earth Balance buttery sticks
in place of
unsalted butter (just reduce the salt by half) and non-dairy plain yogurt
in place of yogurt.
I
used kerrygold
unsalted butter in place of the shortening and it turned out perfectly.
Dairy - free: I have made these donuts dairy free quite easily by replacing the
unsalted butter with virgin coconut oil and
using unsweetened almond or coconut milk (
in the carton).
1 teaspoon vegetable oil 1 pound chicken breasts, bone -
in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick)
unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade,
use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
In a medium bowl,
using an electric mixer, beat confectioners» sugar,
unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
I am making them today
using unsalted butter as an experiment and I thought I'd leave a very appreciative post
in the meantime.
1 1/2 sticks
butter, room temperature (salted or
unsalted, the choice is yours although I prefer the taste of salted
butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if
using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
I
used margarine instead of
unsalted butter in the batter, and added 1 tsp.
1 stick
unsalted butter, or non dairy margarine, melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may
use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit if
using salted nuts) 1 cup (4oz or 140g) Better Batter Gluten Free Flour 2 cups mix -
ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut
butter chips, roasted nuts, etc), divided (you may omit nuts if allergic.
4 ounces (1 stick, 1/2 cup)
unsalted butter, at room temperature 3/4 cup packed brown sugar (light or dark) 1 egg 3/4 cup mashed, ripe bananas (about 2 medium) 1/4 cup sour cream 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 cup cocoa powder (I
used dutch - processed, but natural should work
in a pinch) 1 1/2 teaspoons baking bowder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped bittersweet chocolate
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!
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled
unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes
in the freezer for at least 15 minutes before
using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description
in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I
used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold
unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I
used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons
unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds
in) 1/2 cup barbecue sauce (
use your favorite) 1/2 cup grated cheddar or pepper jack cheese (optional)
People
in the fashion world are currently en masse
using the mix of raw coffee beans with a spoonful of
unsalted grass - fed
butter and a dash of MCT (exclusive coconut oil).
I
used salted
butter in this recipe, but if you only have
unsalted sweet
butter, add a generous pinch of salt to the cookie dough.
Use unsalted butter + the salt called for
in the recipe.
I
used pecans instead of walnuts and
unsalted butter instead of the coconut oil since that's what I had
in my kitchen.
Other recent changes include lowering the fat content of canned pork from 21 to 18 percent, eliminating the
use of tropical oils
in peanut
butter, reducing the fat content of ground beef to 22 percent, and purchasing only
unsalted peanuts and chunk tuna packed
in water, not oil.
1 plaice fillet, skinned 2 tomatoes, skinned, seeded and chopped (if your baby is sensitive to tomatoes, you may wish to
use this recipe later
in your baby's first year) 1/2 tsp
unsalted butter 4 fl oz (1/2 cup) milk (you can
use breast milk or formula) 1 bay leaf 1 potato
We usually reach for low sodium broth and often
use unsalted butter, but you can
use what you have
in your kitchen.