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1/3 cups butter, unsalted. 8 cloves garlic, minced. 1/2 cup parmesan cheese, freshly grated ... 1 cup frozen corn, cooked. 1/2 cup cherry tomatoes, quartered or diced. 3 tablespoons red onions, diced.
Butter the parchment and flour the pans, tapping out the excess. Make the Cake: In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk.
Cook over moderately high heat until the butter starts to turn golden and smells nutty, about 4 minutes. Remove from the heat and let cool for 5 minutes. 5. In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated. Whisk in the flour ...
unsalted butter, softened. 1/3 c. unsweetened cocoa powder. 3/4 c. sour cream, room temperature ... Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared ...
1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving 8 ounces crème fraîche, at room temperature
Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie. REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
In 3 alternating batches, beat in the flour mixture and the milk. Transfer one-fourth of the batter to a medium bowl and stir in the melted chocolate. Beat the peanut butter into the remaining batter. In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish.
1 / 2 cup bittersweet chocolate; 1 large egg, at room temperature; 1 / 2 cup packed dark brown sugar; 1 / 3 cup dark brown sugar; 3 1 / 4 cup all-purpose flour, plus more for dusting; 1 tsp unsalted butter, softened; 1 / 2 tsp salt; 1 tbsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 1 tbsp ground ginger; 1 / 3 cup unsweetened cocoa ...