Recipe from Martha Stewart Living. This tart can be refrigerated up to 3 days. For the crust: 1 cup all-purpose flour 2 tablespoons sugar Salt 1/4 teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract For the lemon curd: 2 large eggs plus 3 large … Continue Reading →
Adapted from “The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making,” Alana Chernila For the cakes: Cooking spray 1 1/2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, separated 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon vanilla extract … Continue Reading →
Recipe from Ellie Krieger and the National Almond Board. Cooking spray 3/4 cup all purpose flour 1/2 cup whole wheat pastry flour, or regular whole wheat flour 3/4 teaspoon salt 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup smooth, unsalted almond butter 1/3 cup packed light brown sugar 1/3 cup granulated sugar … Continue Reading →
The Cayenne and Serrano Chili peppers are adjustable ingredients, so add them to taste. Recipe adapted from the cupcakeryblog. 2 cups all-purpose flour 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces unsweetened chocolate, … Continue Reading →
From Nielsen-Massey Vanillas. 2 teaspoons Dijon mustard 2 teaspoons maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup canola oil 1/4 cup natural rice vinegar Whisk the mustard, syrup, vanilla and almond extracts, salt and pepper in a bowl. Add the canola oil … Continue Reading →
This fail-proof recipe is adapted from author Elinor Klivans’ book, “Cupcakes!” (Chronicle, 2005). Make sure to use a good quality vanilla extract so the flavor really stands out. 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup sugar 1/2 cup unsalted butter, … Continue Reading →
Recipe from “Short & Sweet” by Melanie Barnard. This makes a perfect breakfast or snacking cake as it does not rise much. 6 tablespoons (3/4 stick) unsalted butter 11/4 cups all-purpose flour 3/4 cup packed light brown sugar 1 teaspoon grated nutmeg 1/2 teaspoon baking soda 1/2 cup buttermilk or plain yogurt 3/4 teaspoon … Continue Reading →
Halve the rice syrup in this recipe if you’d prefer crunchy bars. From Emma Christensen. 1/2 cup flaked coconut 11/2 cup high-fiber cereal mix (like Kashi Go-Lean) 11/2 cup crispy rice cereal 1/2 cup dried mango, chopped 1/2 cup dried pineapple, chopped 2/3 cup brown rice syrup 2 tablespoons brown sugar 1 teaspoon vanilla … Continue Reading →
Double the rice syrup in this recipe if you’d prefer chewy bars. From Emma Christensen. 1/2 cup unsalted peanuts, chopped 11/2 cups old-fashioned rolled oats 11/2 cups crispy rice cereal 1/3 cup brown rice syrup 3 tablespoons smooth peanut butter 1 tablespoon brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup semi-sweet … Continue Reading →
Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired. 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room … Continue Reading →