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Recipes
Lemongrass Snowballs
By SprinkleBakes
A recipe from the REAL BUTTER campaign
- 1 cup (2 sticks) butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon lemon extract or lemon baking oil
- 2 cups all-purpose flour
- 2/3 cup unsweetened coconut, fine or medium shred
- 2 1/2 tablespoons lemongrass purée or 1 tablespoon lemongrass powder*
- 2 cups (12-ounce package) white chocolate chips, chopped and divided
- Additional coconut and lemongrass powder for decoration (optional)
Matcha biscotti with crystalized ginger
By SprinkleBakes
An Asian spin on an Italian cookie
- 2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 cup Matcha Milk tea powder
- 1 cup granulated sugar
- 1 stick butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup crystallized ginger, chopped fine
- 1/2 cup toasted slivered almonds
Guinness Chocolate Pudding
By SprinkleBakes
Adapted from the recipe "Chocolate Guinness Goodness" from epicurious
- 4 large egg yolks
- 1/2 cup sugar plus 3 tbsp.
- 1 1/2 cups Guinness Stout
- 1 3/4 cups heavy cream
- 4 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped
d'Anjou Poached Pear Cakes
By SprinkleBakes
An adapted recipe from http://www
- For poaching pears:
- 6-8 mini d'Anjou pears, peeled and cored from the bottom
- 1/2 cup granulated sugar
- 3 tbsp. honey
- 2-3 cloves
- 2-3 cardamom pods
- 2 sticks of cinnamon
- 1 tsp. anise seed
- 1/2 lemon
- 4 cups (1 liter) water
- For cake portion:
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 3/4 cup heavy cream
- 1 cup almond flour (or almonds ground fine)
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
Blue Velvet Cupcakes
By SprinkleBakes
I have modified this recipe from Paula Deen to create (what I consider) the perfect shade of blue for Blue Velvet C...
- CAKE:
- 2 cups sugar
- 1/2 pound butter, at room temperature, 2 sticks
- 2 eggs
- 1 tablespoon cocoa powder
- 1 tablespoon Wilton royal blue gel food coloring
- 1 small dab of Wilton violet gel food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- FROSTING:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
Peanut Butter Mousse in Tuile Cookie Spoons
By SprinkleBakes
Rich peanut butter mousse in single serving tuile cookie spoons
- For the Peanut Butter Mousse:
- 2/3 cup whipping cream
- 1 8-ounce package cream cheese, softened
- 1 1/3 cup creamy peanut butter (do not use natural peanut butter)
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla
- For the Chocolate Tuile Batter:
- 3 egg whites
- 1 cup confectioners sugar
- 1/2 plus 1/8 cup all purpose flour
- 1/8 cup dark cocoa powder
- 1/4 cup unsalted butter, melted
- vanilla extract
Gingerbread Birdhouse Ornament Cookies
By SprinkleBakes
Recipe from Betty Crocker
- Cookies:
- 1 cup packed brown sugar
- 1/3 cup shortening
- 1 1/2 cups full-flavor molasses
- 2/3 cup water
- 6 cups Gold Medal® all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- Drinking straws
- 8 pretzel sticks, cut into 1-inch lengths
- Icing:
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 4 to 5 tablespoons half-and-half
- Decorations:
- Glitter gel for cookies and cakes
- Sanding sugars
- Thin ribbon or gold string
Orange Tian
By SprinkleBakes
A dessert based on a recipe from Alain Ducasse’s Cooking School in Paris
- For the Pate Sablee:
- 2 medium-sized egg yolks at room temperature
- granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
- vanilla extract 1/2 teaspoon
- Unsalted butter 1/4 cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
- Salt 1/3 teaspoon; 2 grams
- All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
- baking powder 1 teaspoon ; 4 grams
- For the Marmalade:
- Freshly pressed orange juice 1/4 cup + 3 tablespoons; 3.5 oz; 100 grams
- 1 large orange used to make orange slices
- cold water to cook the orange slices
- pectin 5 grams
- granulated sugar: use the same weight as the weight of orange slices once they are cooked
- For the Orange Segments:
- 8 oranges
- For the Caramel:
- granulated sugar 1 cup; 7 oz; 200 grams
- orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams
- For the Whipped Cream:
- Ingredients U.S. Metric Imperial Instructions for Ingredients
- heavy whipping cream 1 cup; 7 oz; 200 grams
- 3 tablespoons of hot water
- 1 tsp Gelatine
- 1 tablespoon of confectioner's sugar
- orange marmalade, 1 tablespoon
Roasted Carrots and Parsnips with Fresh Herbs
By SprinkleBakes
An easy and delicious side dish
- 2 lb parsnips
- 2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
- 1/3 cup extra-virgin olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
HomeMade Mascarpone Cheese
By SprinkleBakes
Ready the next day, homemade mascarpone cheese -it's easier than you think! *adapted from bakingobsession
- 2 cups heavy cream, preferably organic
- 1 tbsp fresh lemon juice