Favoreats
Favoreats LLC
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INGREDIENTS
115 g
unsalted butter (8 tablespoons or 1 stick)
150 g
granulated sugar (3/4 cup)
275 g
dulce de leche (1 cup / about 10 oz)
3
large eggs
1
egg yolk
110 g
buttermilk (1/2 cup)
75 g
grapeseed oil (1/2 cup)
4 g
vanilla extract (1 teaspoon)
185 g
cake flour (1 1/2 cups)
4 g
baking powder (1 teaspoon)
4 g
kosher salt (1 teaspoon)
1/2 cup
unsalted butter, room temperature
3/4 cup
light brown sugar, packed
1/2 tsp
vanilla extract
1 cup
all purpose flour
1/2 tsp
Kosher salt
3 tbsp
milk (a little more if your cooking dough isn't spreadable)
1 cup
mini chocolate chips
105 g
flour (2/3 cup)
4 g
cornstarch (1 teaspoon)
100 g
sugar (½ cup)
65 g
cocoa powder (2/3 cup)
4 g
kosher salt (1 teaspoon)
85 g
butter, melted (6 tablespoons)
1 1/4
cups, plus 2 tablespoons all-purpose flour
1
cup, minus 1 tablespoons granulated sugar
1/3
cup, plus 2 tablespoons dark cocoa powder
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
kosher salt
1/2 cup
buttermilk, shaken
1/4 cup
vegetable oil
2
large eggs, at room temperature
1/2 tsp
pure vanilla extract
1/2 cup
hot water
1/3 cup
heavy cream, chilled
3 1/4 cups
confectioners' sugar, sifted and divided
1 1/2 cups
unsalted butter, room temperature
1 cup
creamy peanut butter (I use Skippy)
1 tbsp
pure vanilla extract
1/2 tsp
kosher salt