89 spoon brown Recipes
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all-purpose flour , spooned and leveled, baking soda, salt and9 Moreall-purpose flour , spooned and leveled, baking soda, salt, ground cinnamon, ground cardamom, unsalted butter, room temperature, light-brown sugar, honey, eggs, basic applesauce , or store-bought chunky applesauce, sugar , optional55 min, 12 ingredients
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flaky cream cheese pie crust for a 9 1/2-inch tart, preba... and10 Moreflaky cream cheese pie crust for a 9 1/2-inch tart, prebaked (see below) (11 oz = 312 g), pecan halves (5.25 oz = 150 g), lightly spooned ) unsweetened cocoa, preferably dutch-processed (1 oz = 30 g), egg yolks (2 full fl oz = 2.6 oz = 74 g), liquid cup (lightly greased ) lyle s golden syrup (refiner s syrup)*or dark corn syrup (4 oz = 113 g), light brown sugar , packed (3.75 oz = 108 g), unsalted butter, softened (2 oz = 57 g), liquid cup heavy cream (2 oz = 58 g), salt, vanilla extract (4 g), creme fraiche , unsweetened or bourbon whipped cream , unsweetened11 ingredients
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unsalted butter, room temperature, plus more and10 Moreunsalted butter, room temperature, plus more, unsalted butter, for pan, light-brown sugar, all-purpose flour (spooned and leveled), baking powder, baking soda, salt, granulated sugar, eggs, low-fat buttermilk, golden raisin40 min, 11 ingredients
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raw peanuts, chopped (divided ), flour , spoon-sifted and9 Moreraw peanuts, chopped (divided ), flour , spoon-sifted, sugar (i used dark brown), baking powder, vanilla powder (or extract), salt, cinnamon, soymilk (or regular milk), oil, peanut butter, honey syrup (or real honey, if you can find it)25 min, 11 ingredients
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creamy peanut butter, unsalted butter, room temperature and8 Morecreamy peanut butter, unsalted butter, room temperature, light-brown sugar, eggs, pure vanilla extract, all-purpose flour (spooned and leveled), baking powder, salt, granulated sugar , for rolling dough, peanut butter cups, chilled and unwrapped50 min, 10 ingredients
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all-purpose flour , spooned in and leveled and21 Moreall-purpose flour , spooned in and leveled, ground cinnamon, salt, unsalted butter, unsweetened chocolate, coarsely chopped, lightly packed) very fresh dark brown sugar, granulated sugar, eggs, well beaten, pure vanilla extract, coarsely chopped, salted macadamia nuts, recipe midnight chocolate glaze, midnight chocolate glaze ingredients, water, granulated sugar, light corn syrup, fine-quality bittersweet chocolate , such as lindt, finely chopped, strained powdered sugar, dutch-process cocoa powder, pure vanilla extract, lemon juice, salt, unsalted butter, soft15 min, 22 ingredients
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Cranberry Breadunsalted butter,melted plus more for the pan and9 Moreunsalted butter,melted plus more for the pan, flour (spooned and leveled) plus more for pan, lt. brown sugar, baking powder, baking soda, salt, lg. egg,lightly beaten, cranberries, turbinado sugar,for topping (optional), whole milk10 ingredients
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Vezina's Pizza Doughtb spoon of beer yeast (substitute for active dry yeast i... and8 Moretb spoon of beer yeast (substitute for active dry yeast if not possible), sugar (no splenda !), warm water, granoro 00 flour (use all purpose white flour if not possible), brown flour, tb spoon of salt, corn flour, all purpose flour for the board, olive oil9 ingredients
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Oodles of Apple Muffinsmcintosh apples, about 1 lb, peeled, cored , and cut into... and14 Moremcintosh apples, about 1 lb, peeled, cored , and cut into eighths, all-purpose flour , spooned in and leveled, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, eggs, brown sugar, honey, pure vanilla extract, unsalted butter, melted and cooled, canola oil, dark raisin , plumped (optional), chopped toasted pecans (optional)40 min, 15 ingredients
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Oyster Mushroom Risottoextra virgin olive oil and22 Moreextra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.20 min, 23 ingredients
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