Once melted, remove from the heat and mix in the sugar and salt, grinding it between your fingers, followed
by the eggs and vanilla extract.
Whisk in granulated and light brown sugars, followed
by eggs and vanilla.
Beat in dark brown and granulated sugars, followed
by eggs and vanilla.
Beat in granulated and light brown sugars, followed
by egg and vanilla.
Mix in sugar, followed
by egg and vanilla.
Stir in light brown sugar, followed
by egg and vanilla.
Add in the peanut butter and sugar and continue beating until evenly mixed, followed
by the egg and vanilla.
Beat in light brown sugar mixture, followed
by the egg and vanilla.
Not exact matches
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
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold
and cut into 1/2 - inch pieces
Whisk in
egg yolk, followed
by vanilla and shredded carrots.
Buttermilk
and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half
and half big bunch of lemon thyme or other herb, or use a
vanilla pod, split
and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9
egg yolks 1 cup buttermilk directions: Strip the lemon thyme
by running pinched fingers along the main woody stem.
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
Add the sugars
and beat at medium speed for a couple of minutes, then add the
eggs one at a time, beating well after each addition, followed
by the
vanilla and rum.
Cream butter
and sugar for 5 minutes, add
vanilla and eggs one
by one.
First you'll beat together the butter
and sugar until light & fluffy, followed
by adding in the
eggs and vanilla.
Cream peanut butter ans sugars, add the
eggs one
by one
and the
vanilla, mix in a bowl the flour
and peanut butter.
Whisk in the sugar
and vanilla, followed
by whisking in each
egg one at a time.
Mix in
egg and yolk, followed
by vanilla.
Add
egg and egg yolk, followed
by vanilla.
Mix in
egg, followed
by mashed banana
and vanilla.
add the
eggs, followed
by the
vanilla,
and continue beating until the mixture is thick
and light.
Mix in granulated
and light brown sugars, followed
by egg,
egg yolk,
and vanilla.
Whisk in
eggs and vanilla, followed
by sour cream.
Beat in sugars, followed
by egg and egg yolk,
and then
vanilla.
Cake Over Steak • Quick Pumpkin
and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses
and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with
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Egg Harvest
and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin
and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter
and Brown Sugar Walnut Crumble Taste Love
and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt
and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard
and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin
and Saffron Sauce, Pistachio
and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired
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By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well
and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm
Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with
Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin
and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac
and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin
and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin
and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough
and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken
and Pumpkin Chili The Wood
and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon &
Vanilla • Pumpkin
and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine
and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with
Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon
and Honey • Spicy Roasted Pumpkin with Honey
and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food
by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Coc
by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink
and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Whisk dark brown sugar into the brown butter, followed
by egg and yolk
and vanilla.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4
eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split
and scraped 4
egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start
by making the custard: place the heavy cream
and vanilla (seeds
and bean) in a saucepan over low heat
and cook until just comes to a boil.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box
and I like chocolate fudge flavor
by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2
eggs 2 tsp pure
vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate
and cookie bits on hand) Directions: 1.
Next beat in
eggs one at a time, followed
by bananas
and vanilla.
Mix in
egg followed
by vanilla, salt,
and baking soda.
Add in
eggs, one at a time, followed
by vanilla and salt.
In other bowl mix the
eggs, milk, the butter
and vanilla, you may beat with an electric beater slowly about 30 seg.
And then add the other dry ingredientes
and beat
by 3 minutes to medium velocity to until is smooth.
Add the
eggs one
by one
and add the
vanilla extract.
By Tina Jui Last updated: March 12, 2018 Filed Under: Brunch Recipes for Mother's Day, Collections, Cooking Style, Dairy Free, Easter Breakfast Recipes, Gluten Free, Juices
and Drinks, Kid Friendly, Lifestyle, My Worktop, No Cook, No
Egg, Quick
and Easy Breakfasts, Quick
and Easy Brunches, Seasonal, Spring Breakfast Recipes, Summer Breakfast Recipes, Valentine's Day Brunch Recipes, Vegan, VegetarianTags: christmas, citrus, dairy free, gluten free, herbs, holidays, kid friendly, mocktail, no cook recipes,
vanilla, Vegan Breakfast Recipes, Vegetarian Breakfast Recipes
For today's chocolate zucchini cake we start
by beating together the oil, sugar,
eggs,
vanilla, sour cream,
and shredded zucchini.
With the mixer still on low speed, mix in the oats, followed
by the drained raisins,
egg and vanilla extract.
Add the
eggs and vanilla followed
by the flour, salt
and bicarbonate of soda
and mix until well combined.
Add in
egg and blend until combined followed
by molasses
and vanilla.
Add 2
eggs and the
vanilla extract, followed
by the combined dry ingredients.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired
by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2
vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml)
egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled
and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven
and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon
vanilla extract 3
eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon
vanilla extract pinch of salt Start
by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
Add
eggs and vanilla and beat until combined followed
by the soda
and salt.
Here were my variations: - mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well in the middle,
and added all wet ingredients; - increased
egg count
by 1; - increased
vanilla twofold to increase liquids
and because, well,
vanilla; - mixed all liquids together in the dry - ingredient well prior to mixing in the dry stuff gradually, folded nothing,
and let sit for about 10 minutes prior to pouring into greased pan
and setting into the preheated 375 degree oven; - baked for about 30minutes,
and let cool about 10 minutes in the turned - off oven before taking out of the oven.
Make frosting
by combining butter,
egg yolks, sugar, milk,
and vanilla in a large saucepan.
Make the cream cheese filling
by beating the cream cheese, sugar,
vanilla and egg yolk together in a small bowl until evenly blended.
Since I knew already that I didn't love plain meringues, I added more flavor
by stirring in
vanilla and folding salted crunchy peanut butter
and mini chocolate chips into the beaten
egg whites.
You start
by whipping some
egg whites until they form stiff peaks, slowly incorporating the sugar,
and then adding the
vanilla.
Reduce speed to medium - low
and add
eggs one at a time, followed
by the
vanilla.
Start
by whisking the milk,
eggs, coconut oil, maple syrup, Mexican
vanilla and lemon juice together in a large mixing bowl.
whisk together the
egg, buttermilk, vegetable oil
and vanilla extract followed
by the mashed banana.