Frosting with less butter and sugar
6 years ago
last modified: 6 years ago
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6 years agolast modified: 6 years agoRelated Discussions
Less crumbly peanut butter cookie recipe?
Comments (2)You may be over-baking the cookies. Try cutting the baking time by a minute or so. When you take them out of the oven, allow them to set on the baking sheet for a minute to "set" before removing them. What type of flour are you using? All-purpose is a good choice for cookies. If you use high-protein bread flour, or even King Arthur All-Purpose or Robin Hood All-Purpose, which are higher in protein than national brands of all-purpose flour (Gold Medal and Pillsbury), that will cause the cookies to be crispy. How are you mixing them? If you use a stand mixer when adding the flour, you may be over-mixing the dough and developing too much gluten, which will cause the cookies to be tough, not tender. I prefer adding flour by-hand using a Danish Dough Whisk to avoid over-mixing and too much gluten development. Clair de luna's flourless cookie recipe is a yummy choice. I just made some with agave nectar for my diabetic neice and she thought they were wonderful. Me, I like oatmeal in my peanut butter cookies. Don't you just LOVE choices ;?) -Grainlady...See MoreSugar is sugar is sugar...or is it?
Comments (4)No....there is fructose, sucrose,lactose, glucose and maltose.... And I am not sure how fructose would sub for sucrose in making jelly...i know it's less "sweet"...and isn't digested as rapidly as sucrose....but outside of that I don't know. I do know that it works well in bread....so I guess I would make a store run and save the fructose for bread.... Linda C...See MoreT & T recipe for peanut butter frosting needed please
Comments (8)Ina Garten's Recipe courtesy of Ina Garten Chocolate Cupcakes and Peanut Butter Icing Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt Kathleen's Peanut Butter Icing, recipe follows Chopped salted peanuts, to decorate, optional Kathleen's Peanut Butter Icing: 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Directions Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting. Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired. _________________________ Kathleen's Peanut Butter Icing: Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. 2006, Barefoot Contessa at Home, All Rights Reserved © 2016 Television Food Network, G.P. All Rights Reserved....See MoreSugar or No Sugar
Comments (44)Thanks a million for posting the link. I enjoyed reading it so much. Cornbread is like so many other things in cooking/baking, it's neither right or wrong (unless you're dogmatic) - but a choice. It's the same for brownies - chewy, cake-like, or something in between, it's a choice. My Canadian-born (bush country of northern Ontario) mother never made cornbread until she discovered she had celiac disease and made 100% cornmeal cornbread made with sour cream, and no flour to lighten it, and I thought it was a wonderful recipe - so maybe there shouldn't be wheat flour in the mix, either! ;-) The only other cornbread I had to compare it to at the time was at school, and it was the sweet cake-like style. I like all of it, and have made lots of different recipes for baked corn pone and corn sticks, and cornbread, and different methods baking it over the years. My personal experience.... Until you've made cornbread with freshly-milled cornmeal you've missed out on one of the greatest flavor experiences EVER! And it doesn't matter WHAT recipe (sweetened, or not, additional flour, or not) you use. It's one time fresh-is-best. Commercial cornmeal tastes like "road dust" compared to freshly milled cornmeal. On the food science side - which is what I always find interesting and useful as a former Foods Judge at County and State Fairs who uses a list of standards for judging different baked goods - the finer the cornmeal is ground the more cake-like the finished bread. If you like a coarse cornbread, use a coarse-grind of cornmeal (Bob's Red Mill has coarse, medium, and fine grind). If you have your grandmother's recipe, but just can't get the recipe "right", she may have used a different grind of cornmeal. There is also a big difference between recipes depending on the ratio of cornmeal to (wheat) flour. I make a very thin gluten-free version using finely-milled cornmeal (I mill my own) and masa flour (used for making tortillas) to use as sliced sandwich squares for grilled sandwiches. If I use a coarse grind of cornmeal in this particular recipe, the cornbread falls apart. So there are any number of reasons for using different recipes and different grinds of cornmeal. Sugar in a recipe will work as a tenderizer and will also aid in the browning. You can almost tell there's sugar in a recipe by the lightly browned crust, while the anemic-looking crust (or the crumb and crust are almost the same color) probably has no sweeteners in it, other than the "natural sugars" found in corn and (wheat) flour....See More
6 years ago- 6 years ago
6 years ago- 6 years agolast modified: 6 years ago
6 years ago- 6 years agolast modified: 6 years ago
Photos--the cupcake has whipped ganache, the 9 x 12 cake has poured ganache with whipped ganache "flowers" with cherry centers, and the double layer round cake has whipped chocolate ganache & used a decorator tip for the perimeter, with raspberry-white chocolate ganache on the top under the fresh raspberries.
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