Recipe altered from: https://www.allrecipes.com/recipe/246817/starbucks-pumpkin-bread/ 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 teaspoon salt 4 eggs 1 cup white sugar 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 1 cup canned pumpkin 3/4 cup vegetable oil 1/2 cup of walnuts or pumpkin seeds for top of bread (option) Instructions:
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Ingredients: 1 cup bread flour (I use King Arthur flour for both types of flours because the cookies don't spread as much, but you can use any type of flour. Just know they may spread more.) 3/4 cup all-purpose flour 1 1/2 teaspoons kosher or sea salt (or 1 tsp. of table salt) 1 teaspoon baking soda 1 cup (two sticks) unsalted butter 1 cup dark brown sugar packed 1/2 cup sugar 1 teaspoon vanilla extract 1 large egg 1 large egg yolk 1/2 cup semisweet chocolate chips 4 ounces dark chocolate (chopped. I use 60% Ghirardelli) -Directions:
If baking right away, pre-heat oven to 350. Put butter in a pan and cook until melted and the fat solids brown. It should look like a toasted brown color and smell nutty. Pour into a large, heat-proof bowl and set aside until room temperature. In a medium bowl, sift together flours, salt, and baking soda. Set aside. In a larger bowl containing the butter (once cooled), add the sugars, butter and vanilla. Whisk together. Add 1 egg and 1 egg yolk and mix to combine. Add dry ingredients about a third at a time. Fold chocolate chips and chunks into the batter. If you can, use wax paper or plastic wrap to make rolls of cookies (like the pre-made Tollhouse ones) and refrigerate for a few hours or overnight (even better) and then cut into about an inch rounds. If not, you can bake them right away, but they may spread a bit more. Bake for about 8-14 minutes depending on how big you make them. Two inch round by 1 inch think are about 8-10 minutes in a pre-heated oven at 350. Ingredients: 10 tablespoons (145 grams) unsalted butter 1 1/4 cups (250 grams) granulated sugar 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process 1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt 1 teaspoon vanilla extract 2 large cold eggs 1/2 cup (65 grams) all-purpose flour 2/3 cup (75 grams) chopped walnuts or pecans, optional Directions:Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pa Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide. Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares. Recipe from: https://www.onceuponachef.com/recipes/brownie-in-a-mug.html Ingredients: 2 tablespoons unsalted butter 3 tablespoons semisweet chocolate chips 2 tablespoons (packed) brown sugar 1/8 teaspoon vanilla extract pinch of salt 1 egg yolk 3 tablespoons all-purpose flour INSTRUCTIONS
Ingredients for crust for 9 x 13: 1 3/4 cup all-purpose flour, spooned into measuring cup and leveled-off 1/4 cup cornstarch 1 teaspoon salt 1 cup Confectioners' sugar, plus more to decorate finished bars 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch pieces Lemon: 4 eggs 1-1/2 C. sugar (maybe reduce sugar?) 1 C. lemon juice from fresh lemons along with the rind For a tangier bar, reduce the lemon juice and squeeze two limes until the total amount of juice is 1 cup 1/3 C flour 1 TBL corn starch 1 tsp. baking powder 2 TBLS. lemon rind (packed - about 5 lemons) Directions for the crust
Adjust an oven rack to the middle position and preheat the oven to 350°F. Cover a 9-inch square baking pan with aluminum foil. Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray. Place the flour, corn starch, salt and confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, about 10 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin 1/2-inch edge around the sides (this keeps the filling from spilling beneath the crust). REFRIGERATE FOR 30 MINUTES. Bake the crust until lightly golden at the edges, 15-20 minutes. Let sit for about 10 minutes. Directions for the lemon curd: Combine dry ingredients and then add eggs and beat well. Stir in lemon juice [+lime juice if using] and lemon rind (do not let it sit for too long. The lemon will "cook" the eggs). Pour over prepared crust and bake for about 30 minutes or until firm. If it is still jiggly after 30 minutes, reduce the temperature to 325°F and cook until firm. Recipe modified from: http://www.geniuskitchen.com/recipe/texas-sheet-cake-13554
Ingredients: Batter 1 cup unsalted butter, melted 1 cup water 4 tablespoons cocoa (I used 3 Tbl. of light cocoa and 1 Tbl. of dark cocoa) 2 cups sugar 2 cups all-purpose flour 1⁄2 teaspoon salt 1 teaspoon baking soda 2 eggs 1⁄2 cup sour cream 1 teaspoon vanilla Frosting: 1⁄2 cup unsalted butter 4 tablespoons cocoa (I will modify this next next to 2 Tbs of light cocoa and 2 Tbs of dark cocoa, as it was too sweet) 6 tablespoons milk 1 lb confectioner's sugar (powdered) 1 teaspoon vanilla 1 cup walnuts chopped (optional) Directions: Put m1 cup unsalted butter, 1 cup water and 4 Tbs. cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients (2 C sugar, 2 C flour, 1⁄2 tsp salt, 1 tsp baking soda, 2 eggs, 1⁄2 C sour cream, 1 tsp vanilla). Mix with electric mixer until smooth. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes. Frosting: Bring 1⁄2 cup butter, 4 Tbl. cocoa, and 6 Tbl. milk to a boil. Remove from heat and stir in 1 lb. confectioners' sugar, 1 tsp vanilla, and (optional) nuts. Pour on cake as soon as it comes out of the oven. Ingredients: 2 Cups sugar 1 Cup (1/2 lb.) butter, melted 4 Tablespoons of anisette or an anise-flavor liqueur 3 Tablespoons of whiskey 2 Cups coarsely chopped almond or walnuts 6 eggs 5 1/2 Cups unsifted all-purpose flour 1 Tablespoon baking power Instructions:
In a bowl, stir together nuts, flour, and baking powder. Set aside. Mix sugar with butter, anise liqueur, and whiskey. Beat the eggs in one at time, beating well after each addition. Mix in flow and blend thoroughly. Cover and chill dough for 2 to 3 hours. Preheat oven to 375 degrees. Lightly grease 2-3 baking sheets. With floured hands, shape 1/6 of dough so that it is 10-inch long, and 2 inches wide. Flatten the log into a loaf no more than 1 inch thick (high) and about 2 inches wide. Place no more than two loaves, parallel and about 3 inches apart on baking sheet. Bake in a 375 degrees for 20 minutes. Remove from oven and let loaves cook on a rack until they can be touches (these can be wrapped at this point to freeze if saving for later). If cooking the same day, reduce the temperature 300 degrees. Cut cooked loaves in diagonal slices that are about 1/2 - 3/4 inch thick. Lay slices on cut sides, close together on the baking sheet and return to the 300 degree oven for 20 minutes or until lightly toasted. Cook on wire rack and store in an airtight container. If loaves have been frozen, remove from freezer and let stand until loaves can be sliced easily. Proceed with second baking at 300 degrees. Ingredients: 1/2 Cup plain shortening 1/2 Cup brown sugar 1/2 Cup granulated sugar 1 egg 3/4 Cup flour 3 Cups Oats 1 Teaspoon vanilla 1/2 Teaspoon salt 1/2 Teaspoon baking soda 1 Cup nuts or chocolate chips (or half a cup of both) Directions:
Preheat oven to 375ºF. Mix dry ingredients together and then add in shortening and egg. Drop one tablespoon per cookie on an ungreased cookie sheet for 8-10 minutes. Ingredients: 3/4 Cup heavy cream 8 ounces of dark chocolate chip (or a mixture of semisweet and bittersweet) 1 Tablespoon unsalted butter 3-4 Tablespoons liqueur of choice (optional) Directions:
Pour cream into a small saucepan and bring to a simmer over medium heat. Reduce to low, add the chocolate, and whisk until smooth. Remove from heat and whisk in butter and liqueur until smooth. Transfer to a fondue pot. Serve with a variety of foods. My favorites are strawberries, bananas, shortbread cookies, and rice crispy treats. Ingredients: 2 cups milk 1 1/2 cup all-purpose flour 1 large egg Pinch of salt 1/8 cup of oil Optional for sweet crepes: 1 tablespoon sugar 1 teaspoon vanilla Directions:
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