Not exact matches
Yogurt Cream
1 cup macadamia nuts - soaked overnight
1 cup cashews — soaked overnight 2 tablespoons light agave syrup
1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 cup water 2 tablespoons
vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice
1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for yo
1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus
1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated
1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optiona
1/2 cup sprouted pecan butter or almond butter
1/4 cup plus 2 tablespoons raw honey or another sweetener 3
teaspoons ground ginger or more to taste
1 teaspoon vanilla extract pinch of sea salt — optional
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds
1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon
vanilla extract
1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 cup hazelnuts
1/4 cup chocolate chips — I used vegan mini-chips
1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa powder
1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda 1 ripe starfruit — optiona
1/2 teaspoon baking soda
1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge
1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar
1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 vanilla bean — split open, seeds scraped
1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods
1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon salt
1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optiona
1/2 teaspoon cinnamon — optional
1/8
teaspoon nutmeg — optional
4 cups Oat Flour
1 cup Maple Syrup Powder
1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained
1/2 teaspoon Sea Salt
1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained
1/2 cup Coconut Oil
1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained
1/2 cup Date Paste 2 tablespoons
Vanilla Extract 3 tablespoons Filtered Water
1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained
1/2 cup Raisins (plumped in warm water for 30 minutes and drained)
Fig and Grape Smoothie
1 cup oat milk 2 cups ice cubes 4 cups grapes — your favourite kind
1 cup ripe figs
1 tablespoon honey
1/2 vanilla bean — optional 1/8 teaspoon cinnamo
1/2 vanilla bean — optional
1/8
teaspoon cinnamon
1 cup pumpkin seeds — ground into flour in a food processor
1 cup brown rice flour
1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup gluten free oat flour
1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder
1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee
1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dustin
1/2 cup honey or 3/4 cup coconut sugar
1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
4 tablespoons Coconut Oil 4 tablespoons Almond Butter
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4
teaspoon Sea Salt Jam of your choice (we used Raspberry)
3/4 cup unsweetened almond milk
1/4 cup ground chia seeds or flax seeds 3/4 cup (
105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon salt 2
teaspoons ground cinnamon
1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — choppe
1/2 teaspoon nutmeg 3/4 cup coconut sugar
1 cup olive oil 2
teaspoons vanilla extract zest of
1 orange
1/4 cup freshly squeezed orange juice about 3 cups grated parsnips
1 1/2 cups walnuts or pecans — choppe
1/2 cups walnuts or pecans — chopped
Rose and Lavender Parfait 6.5 oz (about
1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melte
1/2 cups) meat of young Thai coconut
1 1/4 cup coconut water
1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least
10 minutes
1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice
1 teaspoon vanilla extract
1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melte
1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional)
1/3 cup coconut oil — melted
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed 3 tablespoons white sugar
1 egg 2
teaspoons pure
vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoon baking soda
1/4
teaspoon salt
1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 cups chocolate chips
1 1/2 teaspoons espresso powder or finely ground instant coffee powde
1/2 teaspoons espresso powder or finely ground instant coffee powder
Crust
1 cup almonds — soaked overnight
1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/2 cup cashews — soaked for 4 hours
1/4 cup coconut flakes
1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea sal
1/2 cup soft dates — pitted, more if needed
1 teaspoon vanilla extract pinch of sea salt
Ingredients
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanil
Vanilla Bean Panna Cotta
1 teaspoon powdered gelatin 4
teaspoons cold water 3/4 cup (
150 g) whole milk 3/4 cup (
150 g) heavy cream
1/4 cup +
1 tablespoon granulated white sugar
1/2 teaspoon vanilla extract 1/2 vanilla bea
1/2 teaspoon vanilla extract 1/2 vanil
vanilla extract
1/2 vanilla bea
1/2 vanillavanilla bean
1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chip
1/2 cup brown sugar
1 egg
1 teaspoon vanilla 3/4 cup peanut butter (I used chunky)
1 cup flour
1 teaspoon baking powder Pinch of salt
1 1/4 cups chocolate chips
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup soft, pitted dates - Warm water, to cover dates
1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup sifted coconut flour
1/4 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon baking soda
1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 teaspoon guar gum or xanthan gum
1/4
teaspoon salt
1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chip
1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs
1/4 cup + 2 tablespoons honey or agave nectar
1 teaspoon pure
vanilla extract
1 cup semisweet chocolate chips
Ingredients:
1 cup
vanilla yogurt, divided
1/2 teaspoon hawthorn berry powder 1/2 teaspoon VitaCherry powder 1/4 cup granola, plus 1 tablespoon 1/4 cup blueberrie
1/2 teaspoon hawthorn berry powder
1/2 teaspoon VitaCherry powder 1/4 cup granola, plus 1 tablespoon 1/4 cup blueberrie
1/2 teaspoon VitaCherry powder
1/4 cup granola, plus
1 tablespoon
1/4 cup blueberries
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (65 g) hazelnuts
1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (
120 g) quick oats (make sure to use certified gluten free if that is a concern)
1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons +
1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (
18 g) golden flax meal Zest of 2 medium blood oranges
1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 teaspoon cardamom
1/4
teaspoon sea salt
1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup + 3 tablespoons (
150 g) unsalted butter 2 tablespoons heavy cream
1/4 cup molasses (not blackstrap)
1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea sal
1/2 cup (
1 stick) unsalted butter, room temperature 2 cups confectioner's sugar
1 teaspoon pure
vanilla extract pinch of Kosher or sea salt
1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour Blend
1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extrac
1/2 teaspoon guar gum or xanthan gum ⅛
teaspoon salt
1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat
1 teaspoon pure
vanilla extract
1 cup granulated sugar 3 tablespoons cornstarch
1/8
teaspoon ground cinnamon
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with
1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4
teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanill
1/2 cup extra virgin coconut oil
1/3 cup honey 2
teaspoons baking powder
1 teaspoon vanilla
SOURCE Adapted from the pumpkin scone recipe from The
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Vanilla Bean Baking Book by Sarah Kieffer YIELD
12 scones INGREDIENTS For Sweet Potato Scones 2
1/4 cups (320 g) all - purpose flour
1/3 cup (66 g) sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon ground ginger
1/4
teaspoon grated nutmeg
1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon salt
1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 cup unsweetened sweet potato puree, recipe below
1/3 cup heavy cream, plus more for brushing
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 teaspoon pure
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
vanilla extract
12 tablespoons (
1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece
1/2 sticks;
170 g) unsalted butter, cold and cut into
1/2 - inch piece
1/2 - inch pieces
Blondies:
1/2 cup unsalted butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar, packed
1 large egg yolk
1 teaspoon pure
vanilla extract
1 cup finely shredded carrots, * packed (5 - 6 medium carrots)
1 cup all - purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 teaspoon ground ginger
1/4
teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 teaspoon Kosher or sea salt
1/2 cup chopped walnuts, optional 1/2 cup raisins, optiona
1/2 cup chopped walnuts, optional
1/2 cup raisins, optiona
1/2 cup raisins, optional
Start by pureeing
1 1/4 cups of fresh ricotta,
1/2 cup cane sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest and a pinch of coarse salt
1/2 cup cane sugar, 3/4
teaspoon vanilla,
1 teaspoon orange zest and a pinch of coarse salt.
2
1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cak
1/2 cups All Purpose Flour
1 teaspoon baking soda
1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cak
1/2 cup white hot chocolate mix (I used Ghiradelli)
1 cup butter at room temperature
1 8 oz block cream cheese 2 cups sugar 5 eggs 2
teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
Ingredients
1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter)
1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 ounces bittersweet chocolate
1/4 cup light corn syrup 2
teaspoons neutral oil, like safflower 3/4 cup dark brown sugar
1/4
teaspoon salt
1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halve
1/2 teaspoon espresso powder
1 teaspoon vanilla 2 eggs
1 1/2 cups toasted pecan halve
1/2 cups toasted pecan halves
2/3 cup pureed peaches
1 teaspoon baking soda 5 tablespoons unsalted butter
1/4 cup low fat
vanilla yogurt 3/4 cup brown sugar 2 large eggs 2/3 +
1/4 cup whole wheat white flour
1/3 cup toasted wheat germ
1/4
teaspoon salt
1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds
1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted
1 tablespoon espresso powder 2
teaspoons cinnamon
1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon ground cloves
1/4
teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar
1 cup pumpkin puree 2 tablespoons low fat
vanilla yogurt
1 teaspoon vanila bean paste 2/3 +
1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 cup whole wheat white flour
1/3 cup toasted wheat germ
1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoons baking powder
1/2 teaspoon salt 1/4 cup 1 % mil
1/2 teaspoon salt
1/4 cup
1 % milk
French Toast: butter, for greasing the pan 4 large eggs, room temperature
1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberrie
1/2 cups whole milk
1 teaspoon pure
vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4
teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberrie
1/2 teaspoon Kosher or sea salt
1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -
1 ″ slices
1 cup fresh or frozen raspberries
5 ounces bittersweet chocolate, chopped 3/4 cups whole milk
1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cube
1/2 cup heavy cream 2 eggs +
1 egg yolk
1/4 cup plus
1 tablespoons sugar
1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cube
1/2 teaspoon pure
vanilla extract
1/4
teaspoon salt One half loaf brioche, cut into
1 - inch cubes
for the cake:
1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 pint strawberries, hulled and chopped
1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature
1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 cup sugar
1 egg
1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 teaspoon pure
vanilla extract
1 1/4 cup AP flour, sifted
1 teaspoon baking powder
1/4
teaspoon baking soda pinch of salt
2
1/3 cups all - purpose flour
1 teaspoon baking soda 3/4
teaspoon salt
12 tablespoons unsalted butter, slightly softened
1 cup packed dark brown sugar - I used light brown sugar
1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chip
1/2 cup granulated sugar 2 large eggs 2
teaspoons vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar
1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 cup light brown sugar 2 cups (about a
15 - oz can) canned pumpkin 4 eggs, at room temperature 2
1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 tablespoons heavy cream
1 tablespoon
vanilla extract
1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoon ground ginger
1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspic
1/2 teaspoon salt
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves
1/4
teaspoon ground allspice
salt
1/2 cup butter, softened 1 cup white sugar 1/2 cup brown sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chip
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chip
1/2 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 1/2 -2 cups white chocolate chip
1/2 -2 cups white chocolate chips
3 to 4 ripe bananas, smashed
1/3 cup (75 grams) melted salted butter 3/4 to
1 cup (
145 to
190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon (5 ml)
vanilla 1 tablespoon (
15 ml) bourbon (optional)
1 teaspoon (5 grams) baking soda Pinch of salt
1 teaspoon (3 grams) cinnamon Up to
1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flou
1/2 teaspoon (
1) nutmeg Pinch of ground cloves
1 1/2 cups (190 grams) flou
1/2 cups (
190 grams) flour
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (
170 grams) raspberries
1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy crea
1/2 cup (85 grams) dark chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3 cup (80 ml) heavy cream
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons
vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with
vanilla whey) 6 egg whites
1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter)
1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essenc
1/2 tablespoon baking powder 2 tablespoons cinnamon
1 teaspoon vanilla essence
Ingredients
1 cup granulated sugar
1/3 cup packed brown sugar 2 sticks butter (
1 cup), softened
1 egg
1/4
teaspoon espresso powder
1 teaspoon vanilla extract 2
1/4 cups all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 teaspoon salt
1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolat
1/2 cup coarsely chopped crystallized ginger
1/3 cup Heath brand toffee bits
1 cup coarsely chopped milk chocolate
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (
1 cups) water
100 grams (
1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 cup) sugar 28 grams (
1/4 cup) cornstarch 27 grams (
1/8 cup, 2 tablespoons) butter zest of
1 lemons juice of
1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 lemons (approximately
1/4 cup)
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
1 cup (
1/2 pint) heavy cream, chilled 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, hulled and slice
1/2 pint) heavy cream, chilled 3 tablespoons sugar
1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, hulled and slice
1/2 teaspoon pure
vanilla extract
1 pint fresh strawberries, hulled and sliced
1 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 cups flour
1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 teaspoon salt
1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/4 cup brown sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2 teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luch
1/2 teaspoon cinnamon
1/4
teaspoon nutmeg
1/4 cup brown sugar
1/4 cup brown sugar
1/4 cup butter, softened
1/4 cup applesauce 2 eggs 2
teaspoons vanilla extract 2 large bananas, mashed
1/4 can del le luche
ingredients: for the crust:
112 grams (
1 stick, 8 tablespoons) unsalted butter, soft
100 grams (
1/2 cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yol
1/2 cup) granulated sugar
1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yol
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
120 grams (
1 cup) flour, plus 2 tablespoons if needed
1 egg yolk
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon baking soda
1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon salt
1 cup old - fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 cup unsalted butter, at room temperature scant
1 cup natural cane sugar (or brown sugar) scant
1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado
1/2 teaspoon vanilla extract
1/4 cup large - grain sugar (for ex: turbinado)
Blondies: 3/4 cup (
1 1/2 sticks) unsalted butter, melted and cooled slightly 1 1/2 cups granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 sticks) unsalted butter, melted and cooled slightly
1 1/2 cups granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 cups granulated sugar 2 large eggs, room temperature
1 tablespoon pure
vanilla extract
1/8
teaspoon imitation butter extract (optional)
1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 cups all purpose flour
1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies)
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies)
1/2 cup rainbow sprinkles (jimmies) *
Ingredients:
1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 cup butter
1 cup sugar
1/4
teaspoon salt
1 large egg
1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 teaspoon baking powder
1 cup chocolate chips (I used
1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops)
1/2 a cup of milk chocolate drops and
1/2 a cup white chocolate drops)
1/2 a cup white chocolate drops).
Ingredients (Adapted from Joy of Baking):
1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup (
1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter
1/3 cup brown sugar
1/3 cup granulated sugar
1 egg 2
teaspoons vanilla 2 tablespoons milk
1 teaspoon baking soda
1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 teaspoon salt
1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup all purpose flour
1/3 cup granulated sugar for rolling
1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted
1 package candy eyes
For the filling:
1 cup granulated sugar
1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juic
1/2 cup cornstarch 2 cups water 5 egg yolks, beaten
1/4 cup butter
1 tablespoon lemon zest
1 teaspoon vanilla extract 3/4 -
1 cup fresh lemon juice
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes
1 10 - inch pie ingredients: for the crust: 2
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt
16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about
1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 pounds frozen or
1 3/4 pounds fresh) juice of
1 lemon
1 1/4 cup sugar
1/3 cup cornstarch pinch of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard:
1 cup heavy cream
1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings of
1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
20 ounce can crushed pineapple
1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract
1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cups all - purpose flour
1 teaspoon baking soda Pinch of salt
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs
1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by
1/4 cup)
3/4 cup (
113 grams) raisins
1/2 cup (118 ml) dark rum 1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams) brown sugar, packed 1 large egg 1 teaspoon vanilla extract 2 tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 cup (
118 ml) dark rum
1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams) brown sugar, packed 1 large egg 1 teaspoon vanilla extract 2 tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 cup (
1 stick or
113 grams) butter 3/4 cup (
150 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract 2 tablespoons molasses
1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 cup (63 grams) all - purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oat
1/2 teaspoon salt
1 3/4 cups (
158 grams) old fashioned oats