Sentences with phrase «almond extract in»

I've never tried almond extract in a smoothie before.

Since I've been on an almond kick lately, this time I decided to replace some of the coconut with almonds (about 3 ounces) and added a teaspoon of almond extract in addition to the vanilla.

I tweaked this donut recipe by adding almond extract in addition to the vanilla extract and I sifted all my dry ingredients.

I adore almond extract in baked goods:) Hey, If I moved into that closet, maybe they wouldn't notice:) 48,000 square feet is HUUUUUUGE for a HOUSE, much less a closet?!?

I've used almond extract in nut and seed butters many times and don't remember any issues with it.

Combine the Greek yogurt, buttermilk, honey, eggs, vanilla and almond extract in a mixing bowl.

You could use mint extract or almond extract in addition to the vanilla.

And the fact that you put almond extract in them makes me love you even more than I already do!

Almond extract in sugar cookies is the best kept secret!

My son doesn't like zucchini, so when I served this to him for breakfast the other morning and he asked what it was, I simply said it had almond extract in it and was lemony.

If you have almond extract in your pantry, replace 1/2 teaspoon of the vanilla extract with the almond variety (trust me, it's delicious).

Meagan - I have used pure almond extract in other recipes.

My Mom made some chocolate cookies last year that had almond extract in and they were really good, so I'm going to try that.

Combine sweetened condensed milk, evaporated milk, Rompope, heavy whipping cream, vanilla extract and almond extract in large mixing bowl and whisk to combine.

The almond extract in combination with the beets almost gives it a cherry taste.

I'm thinking next time I might put some almond extract in it for a little cherry taste too.

It's good as is if you want to focus on the buttery goodness, but I think it would also be nice with some ground almonds beneath the apples a little almond extract in the dough.

The almond flavor was subtle but came through, and I used a generous amount of the almond extract in the butter.

By the way, I don't know why people insist on putting almond extract in cherry pies — why would you want to interfere with the perfect taste of this perfect fruit?

I've used almond extract in nut and seed butters many times and don't remember any issues with it.

Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended.

Stir together almond milk (or other nondairy milk beverage), chia, maple syrup and almond extract in a small bowl.

My happy medium is to use only 1 cup of sugar and 1 tsp of almond extract in the batter, and 1 tsp in the icing, rather than the full amount.

almond extract in a medium bowl.

Once they had cooled a bit and I had a bite, I decided it needed just a bit more sweetness, so I made a quick glaze and put a drop of almond extract in it.

vanilla extract, cinnamon, and almond extract in medium bowl.

Using an electric mixer, beat the butter, granulated sugar and almond extract in a large bowl until light and fluffy, about 3 minutes; beat in the egg.

If I wasn't a huge fan of almond, I would probably find the almond flavor to be overwhelming (although I probably wouldn't have added the almond extract in the first place).

Make the middle layer: Using an electric mixer, beat 1/4 c butter, confectioners sugar, cherry juice, and almond extract in a medium bowl.

Not exact matches

Stir in the lemon zest, almonds and almond extract.

In a different bowl mix together the apple sauce, almond milk, soy yogurt, oil, maple syrup, brown sugar and vanilla extract.

Instead of vanilla (didn't have any in the pantry) we put orange flower water with the almond extract.

In a large bowl, whisk toether the yogurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yogurIn a large bowl, whisk toether the yogurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yogurin yogurt.

In another bowl, whisk the egg * and then whisk in almond milk *, honey, applesauce, oil, and vanilla extracIn another bowl, whisk the egg * and then whisk in almond milk *, honey, applesauce, oil, and vanilla extracin almond milk *, honey, applesauce, oil, and vanilla extract.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined.

Mix in egg yolk and almond extract.

6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted

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 care.

Bitter almonds are mainly used in extracts and flavorings.

For the filling: In a bowl with a hand mixer, beat together almond meal, 1/4 cup confectioners» sugar, egg white, and almond extract until it has formed a paste.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Almond extract — Almond extract is distilled from the essential oil of bitter almonds and should only be consumed in very limited quantities.

In a small saucepan, heat the almond milk until just barely simmering, stir in the vanilla extract, and then pour into a blender or use a milk frother to frotIn a small saucepan, heat the almond milk until just barely simmering, stir in the vanilla extract, and then pour into a blender or use a milk frother to frotin the vanilla extract, and then pour into a blender or use a milk frother to froth.

In a large bowl combine flour, milk, starter, brown sugar, Almond Extract, baking powder and apple.

In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil.

Add pineapple chunks, banana, almond milk, coconut rum (if using), sweetener (if using), and coconut extract (if using) in a blender.

I want to try your suggested bay leaf next time — I subbed in a cinnamon stick for almond extract, which I thought was an improvement.

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)