Hard to beat cinnamon raisin, though (have you tried
adding butter extract / flavor to give it a cookie taste?)!
I used butter flavored shortening (didn't
add butter extract) and apple - cranberry sparkling cider that was leftover from the holidays.
Not exact matches
I changed few things —
added some sunflower seeds and pumpkin seeds instead of the cashews (I didn't have any), I used almond
butter and I
added some natural almond
extract intead of the vanilla.
Add the melted
butter, cornsyrup, vanilla
extract, the salt, and the cream.
-LSB-...] possible (1 cup)-- where to buy
butter Vanilla
extract, homemade if possible (1 tsp)-- how to make homemade vanilla
extract Cream, from grass - fed cows, raw if possible (
add until you get the consistency you want)---LSB-...]
Add milk, melted
butter, sugar, eggs and vanilla
extract.
Add butter and
extracts; blend until smooth, about 3 minutes.
In a bowl combine
butter and vanilla
extract, and sugar, then
add flour.
Add in remaining 1/4 cup confectioners» sugar, corn syrup, vanilla
extract,
butter and cocoa power and mix until combined.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes /
Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
Add egg & milk mixture (w /
extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ca
add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Add butter, vanilla
extract and the powder mix constanly on low heat for 15 minutes or until the mixture has a very thick texture.
I substituted oil for
butter (because I was too lazy to walk over to the microwave) and
added a bit of vanilla
extract.
Almond
Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconu
Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla
extract added to the recipe), maple syrup, almond
butter, chocolate chips and coconu
butter, chocolate chips and coconut oil.
In a stand mixer or large bowl,
add the sugar,
butter, egg whites, applesauce, vanilla
extract and
butter extract.
While brownies are cooling,
add powdered sugar,
butter, milk, vegetable oil, vanilla and peppermint
extracts to the bowl of an electric mixer.
Cream
butter and sugar,
add the vanilla
extract.
Anyway, after you beat the egg and milk together,
add the melted
butter and
extracts and mix it well.
Add in melted
butter, sugars, egg and vanilla
extract and whisk until well - combined.
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.
In a mixing bowl
add the melted
butter, milk, eggs and coconut
extract.
I used coconut oil instead of
butter and
added vanilla
extract and chocolate chips to the recipe.
Add in vanilla
extract, the chopped mint leaves, and the chocolate -
butter mixture and beat again until combined.
To the chia mixture
add coconut sugar, vanilla
extract and
butter;
add dry mixture to large bowl until all the ingredients are combined.
Then
add the
butter, sugar, almond
extract and beaten egg yolks, and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Place potatoes in medium - sized bowl then
add Truvia, eggs, evaporated milk,
butter, vanilla
extract and salt.
Add the vanilla
extract, (the cinnamon if you use it) and the cooled
butter and pecan mixture.
I've
added peanut
butter and chopped peanuts; almond
extract and slivered almonds; and peppermint
extract.
Add 8 tablespoons melted
butter, 1 egg, a bit of kosher salt and as much pure vanilla
extract and ground cinnamon as you like.
The only difference is that I
added a 1/2 Tbsp of
butter extract to the cake mix only.
I
added a bit of
butter extract to both tint the batter and give it a rich,
butter flavor to mimic -LSB-...]
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla
extract to the
butter - sugar - eggs mixture, and continue beating, using electric mixer, until well combined — for about another minute.
Add 6 tablespoons melted
butter or coconut oil, 4 large eggs, and 1 teaspoon vanilla
extract to baking mix.
To this mixture,
add butter, egg, vanilla and almond
extracts and flour.
While the cupcakes are cooling,
add the Greek yogurt, cream cheese, maple syrup, peanut
butter and vanilla
extract into a mixing bowl.
Add grated zucchini, almond milk, vanilla
extract, almond
butter, maple syrup, and flax mixture, stirring to combine.
I was pretty generous with the salt in this batch: I
added some salt to the dry oatmeal mixture, then I
added more salt to the liquid mix of coconut oil, honey, brown sugar,
butter, and vanilla
extract.
Then
add in the eggnog, melted
butter, vanilla
extract, rum
extract, ground nutmeg and ground cinnamon and continue whisking until combined.
Add cashews, filtered water, the dates, salt, cinnamon, coconut
butter, vanilla
extract, and vanilla seeds to a blender.
Add in the melted coconut oil, almond
butter, maple syrup, vanilla
extract, almond milk and the flax mixture.
Then I've
added frozen organic raspberries (from Target), some vanilla
extract and a little stevia which both
add sweetness and flavor without sugar or artificial ingredients, raw cacao powder (or you could use cocoa powder), a handful of raw almonds (or almond
butter would work just fine), and that's it!
So first we must make the cookie batter, which follows the basic instructions of beating the
butter with the sugar,
adding two egg yolks and vanilla and almond
extracts, and then beating in the flour.
I not only used
butter in sugar to sweeten the graham cracker crumbs for the cheesecake's crust, I
added McCormick ® Pure Vanilla
Extract.
Add coconut oil, nut
butter, maple syrup and vanilla
extract to the food processor and pulse until well combined, scraping down sides as needed.
Add milk,
butter, lemon peel, and vanilla and almond
extracts; whisk until smooth.
Add to it some softened
butter, vanilla
extract, a splash of milk and a some finely chopped nuts for a dip that is delicious to eat just with a spoon.
100 g CHOC Chick Raw Cacao
Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and
add a little more if required) 1/2 tsp vanilla bean
extract
Add the sugar, peanut
butter, and vanilla
extract; whisk until smooth.
Beat eggs, milk,
butter, maple syrup and
extracts;
add to flour mixture.
Add yogurt,
butter and vanilla
extract.
Truffles - These rich and elegant, bite - sized round petit fours are made from a mixture of dark or white chocolate and cream (ganache) to which various flavorings can be
added:
butter, liqueurs,
extracts, nuts, coffee, purees, spices, candied or dried fruits.