246 vanilla andes pieces Recipes

sweetened flaked coconut, egg whites, cornstarch, cider vinegar, vanilla extract, salt, sugar, boiling water, eggs, separated, sugar, unsalted butter, cut into small pieces, room temperature, water, dark rum, bittersweet or semisweet chocolate chips (about 2/3 cup), chilled whipping cream, bananas, cut into 1/4-inch-thick rounds

milk chocolate pieces (give or take), unsalted butter, cut into chunks, eggs, pure vanilla extract, all-purpose flour (245 g), sugar (400 g), salt, baking powder, toasted nuts, finely chopped (171 g) (optional), any flavor chocolate chips (170 g or more ) (optional), toffee pieces (75 g or more ) (optional)

ripe nectarines , about 1 lb, fresh blueberries, sugar, instant tapioca, unsalted butter, diced into small pieces, plus more for the pan, all-purpose flour, sugar, baking powder, fine salt, cold unsalted butter, diced into small pieces, egg, heavy cream, suggestions : vanilla ice cream or whipped cream

semi-sweet chocolate, chopped into 1/2-inch pieces (recommended : ghirardelli), unsalted butter, at room temperature, dark chocolate-covered espresso beans, flour, unsweetened cocoa powder, baking powder, fine sea salt, sugar, eggs, at room temperature, water, pure vanilla extract, semi-sweet chocolate chips (recommended : nestle toll house)

vanilla wafers, crushed (2 cups), melted butter, vanilla caramels , about 48, evaporated milk, chopped pecans, toasted, cream cheese, softened, sugar, vanilla extract, eggs, semisweet chocolate piece, melted and slightly cooled, cream (optional), pecans, chopped (optional), semisweet chocolate piece, melted, optional for drizzling, caramel ice cream topping (optional)

vanilla wafers, crushed (about 50 wafers), butter, melted, vanilla caramels, evaporated milk, pecans, chopped and toasted, cream cheese, softened, sugar, vanilla, eggs, semisweet chocolate piece, melted and slightly cooled, cream (for garnish ), pecans, chopped (for garnish ), semisweet chocolate, melted and (for garnish ) or chocolate curls (for garnish), caramel ice cream topping (for garnish )

whole milk, instant yeast (4 tsp total ), sugar, eggs, at room temperature, unbleached bread flour, fine sea salt or table salt, unsalted butter, cut into 6 pieces and softened at room temperature, unsalted butter, cut into small pieces and softened at room temperature , plus additional butter for greasing the pan and plastic wrap, light brown sugar, ground cinnamon, pure vanilla extract, unsalted butter, sugar , sifted after measuring

all-purpose flour, plus more for coating and pie plate, whole wheat flour , preferably stone ground, sugar, plus more for sprinkling, salt, baking powder, mace, unsalted butter, plus more for pie plate, brandy, chilled, pure vanilla extract, egg, sugar, dark brown sugar, unbleached all-purpose flour, cornstarch, ground cinnamon, freshly ground nutmeg, allspice, mace, granny smith apples, peeled, cored, and thinly sliced, brandy, vanilla extract, unsalted butter, cut into small pieces, plus more for pie plate, egg yolk, beaten

frozen whole strawberries (2 cups), whole milk, room temperature, egg whites, room temperature, vanilla extract, cake flour, granulated sugar, baking powder, salt, unsalted butter, cut into 12 pieces and softened, unsalted butter, softened, sugar, cream cheese, cut into 12 pieces and softened, salt, fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

all purpose flour, baking soda, ground cinnamon, ground cardamom, salt, unsalted butter, room temperature, golden brown sugar, eggs, seedless blackberry jam (about 10 1/2 oz), buttermilk, walnut pieces (about 4 oz), toasted, chopped, dark brown sugar, evaporated milk, unsalted butter, room temperature, mild-flavored (light) molasses, generous ) salt, powdered sugar, vanilla extract

light brown sugar, sweetened, flaked coconut, unsalted butter, melted, flour, pure vanilla extract, fine sea salt, bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces (recommended: nestle chocolatier)

natural microwave popcorn, pepitas (hulled pumpkin seeds), heavy cream, sugar, light corn syrup, unsalted butter, cut into pieces, plus more for forming, fine salt, vanilla extract, ground cinnamon, cayenne pepper

lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants), fine-quality bittersweet chocolate (not unsweetened ), fresh or unthawed frozen cranberries, eggs, sugar, milk, heavy cream, vanilla, salt, unsalted butter

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

cake, sweetened flaked coconut, toasted, buttermilk, room temperature, vanilla extract, cake flour (10 oz), baking powder, salt, baking soda, unsalted butter, cut into 12 pieces and softened, vegetable shortening, cut into 4 pieces, sugar (12 1/4 oz), eggs, room temperature, pecans (8 oz), unsalted butter, softened, sugar (9 oz), cream of coconut, vanilla extract, salt, cream cheese, cut into 8 pieces and softened

all-purpose flour, baking powder, baking soda, salt, ground ginger, unsalted butter softened, brown sugar, eggs, maple syrup (i prefer the buttery kind ), vanilla extract, buttermilk, cream cheese room temperature, unsalted butter softened, vanilla extract, sugar sifted, bacon fully cooked and either cut into 1 pieces or crumbles (i used apple wood smoked to add a bit of saltiness instead of maple bacon and would highly recommend using a thick cut or center cut to keep it from being too crispy, you want the bacon to be chewy)

all purpose flour, cornmeal, salt, baking powder, sugar, butter, cut in small pieces--well-chilled or frozen, vegetable shortening, cut in small pieces--well-chilled or frozen, ice water, vanilla, strawberry rhubarb filling, fresh rhubarb, sliced into 1-inch pieces, fresh strawberries, thinly sliced, white sugar, all purpose flour, vanilla bean, split and scraped, unsalted butter, crystallized sugar (or granulated sugar), whole egg, beaten

recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.