1/2 mango 6 - 7 fresh basil leaves 1/4 fresh lemon, juice of 1 scoop plain or vanilla protein powder (I used
egg white vanilla) 1 cup unsweetened almond milk ice optional
Not exact matches
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 powder
In a separate bowl, beat together buttermilk, milk,
vanilla,
egg,
egg white and melted butter.
4 1/2 cups flour 1 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups
white sugar 1 cup shortening 2
eggs 1 cup sour cream 1 teaspoon
vanilla extract
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups
white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp
vanilla 3
eggs 1.5 cups hot water
In a bowl of an electric mixer, beat butter,
white sugar,
eggs, and
vanilla.
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 cake
Combine 1/2 cup milk,
vanilla, and
egg white in a bowl.
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.
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 % milk
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 chips
vanilla extract Pinch of salt 2 large
egg yolks 200 grams
white chocolate, chopped 375 ml.
Filed Under: Archives, Candy, Christmas, Cinnamon, Cookie Dough, Easter, Hoiday, Ingredient, No Bake Recipes, Recipes, Thanksgiving, Truffles, Valentine's Day,
Vanilla,
White Chocolate Tagged With: best snickerdoodle recipe, easy truffle recipe,
egg free cookie dough,
egg free cookie dough truffles, snickerdoodle cookie truffles, snickerdoodle truffles
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large
eggs, room temperature 1 1/2 teaspoons
white vinegar 2 teaspoons pure
vanilla extract 1 tablespoon liquid red food coloring
3 large ripe - to - over-ripe bananas 1 large
egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml)
vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams)
white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
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).
Pumpkin Cut - out Cookies 1/2 cup butter (1 stick), softened 3/4 cup brown sugar 1/4 cup
white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2
eggs 1 tsp
vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
for the crust: 240 grams (2 cups) AP flour 120 grams (1 cup)
white whole wheat flour 225 grams (2 sticks) unsalted butter 200 grams (1 cup) sugar 1
egg 1 1/2 teaspoons kosher salt 2 teaspoons
vanilla extract
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g)
white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g)
white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large
eggs 1 large yolk 1 teaspoon of pure
vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
1 cup canned pumpkin 1 cup
white sugar 1/2 cup vegetable oil 1
egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon
vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large
egg 2 teaspoons
vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces)
white chocolate chips
In a separate bowl, whisk together
egg white,
egg,
vanilla, milk, mashed banana and
vanilla extract.
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2
eggs, or flax
eggs 1 tbsp pure
vanilla extract 1 1/4 cups
white whole wheat flour 1 cup
white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt
Ingredients 3
eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp
vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached
white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
2/3 + 1/4 cup whole wheat
white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut oil 1 large
egg 2 teaspoons
vanilla bean paste 2/3 cup mini cinnamon chips
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3
eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear
vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp
white sprinkles, separated
With the mixer on medium speed, slowly pour the
egg yolk mixture and the
vanilla into the
egg white mixture, and beat until just combined.
For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup
white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon
vanilla extract 2 large
eggs
Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1
egg 2 Tablespoons
Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup
white chocolate chips 1/4 cup dark chocolate chips
In a large bowl beat
eggs,
white sugar, brown sugar, salt,
vanilla extract and lemon zest until blended.
Vanilla 1
egg white 2 Tbsp.
The recipe calls for quinoa flour, cacao powder, baking powder, avocado,
vanilla extract, honey, protein powder, milk,
egg white, stevia goji berries and vegan chocolate chips.
Then we cream together the butter and sugars (I like to use a combo of brown sugar and
white sugar)-- and add in the
egg,
vanilla and peppermint extract.
1/2 cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf)
white sandwich bread 1 stick (4 ounces or 113 grams) unsalted butter, softened 3 cups (710 ml) whole milk 6 large
eggs 1/4 teaspoon table salt 2 teaspoons (10 ml)
vanilla extract
Stir in the
vanilla, then 1/3 of the
egg -
white mixture.
1 box
white cake mix 1 cup buttermilk 1/2 cup vegetable oil 1 tsp almond extract 1 tsp
vanilla extract 4
eggs
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2
eggs 2 teaspoons good
vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups
white chocolate chips (see how to make GAPS
white chocolate chips here)
I started with the flour (whole wheat
white), cocoa powder,
white & brown sugars,
eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and
vanilla.
1 cup flour 1/4 cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup
white sugar 1/2 cup brown sugar, lightly packed 1
egg 2 teaspoons
vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almonds
3 cups all purpose flour 1/2 cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large
egg + 1 large
egg yolk, room temperature 4 teaspoons real
vanilla extract 1 cup
white chocolate chips
These bars are nut - based and held together with a sweet and spicy
egg white,
vanilla, and cinnamon mixture.
I've also taken to spicing it up with ground ginger, cardamom, cinnamon, and spiking the
egg white mix with a dash of orange essence and
vanilla extract and also add maple syrup for more flavor.
Ingredients 1 cup
white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon
vanilla 3
eggs 1/2 teaspoon
vanilla extract 1 tablespoon melted butter 1 tablespoon honey Extra butter or non stick spray for cooking the crepes
3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2
eggs 1 tsp
vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c
white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g)
white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g)
white granulated sugar 1/2 cup (100 g) shortening 4 large
eggs 1 teaspoon
vanilla extract 3/4 cup buttermilk
2 tablespoons honey 1/4 cup agave nectar 1 large
egg 2 teaspoon
vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat
white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips
11 tablespoons unsalted butter 1 1/4 cups
white granulated sugar 3/4 cup cocoa powder 1 teaspoon
vanilla extract hefty pinch of salt 2 large
eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
In a large mixing bowl, whisk the
egg white,
eggs, coconut milk maple syrup, and
vanilla until frothy.
ingredients: 2 1/4 cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4 cup (170 grams) butter, melted 3/4 cup (135 grams) brown sugar 1/2 cup (100 grams) sugar 3/4 teaspoon kosher salt 1
egg plus 1
egg yolk 1 tablespoon
vanilla extract 1/3 cup shredded coconut 1/2 cup sour cherries 1/4 cup dark chocolate chips 1/3 cup
white chocolate chips
In another medium mixing bowl, whisk together the buttermilk,
egg white and
vanilla extract, combine with the dry ingredients and then add in the shredded carrots.