1/2 c. (1 stick) butter 1 pkg 8 oz cream cheese 1 - 2 tsp vanilla 1 - 2
c powdered sugar equivalent to taste (I usually end up w / 1-1/2 cups)
This was good, but even with 1 C white sugar in the cake and only 3
C powdered sugar in the frosting I found it too sweet.
By: Michelle Ingredients 12 T butter, room temperature 1 T matcha powder 1 t vanilla bean paste 1/4 t salt 2 T milk 2 1/2
c powdered sugar Instructions Add your butter to your mixing bowl and mix just enough to get it a little looser.
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4
c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.
(My go - to is from a Martha Stewart reader: 4 oz butter, 4 oz cream cheese, 2
c powdered sugar, 1 tsp vanilla — turns out perfect every time.
I used only 2/3
c powdered sugar in the icing, and nobody minded at all.
In a separate mixing bowl, combine the whipping cream, vanilla and remaining 1/3
c powdered sugar.
8 oz chopped dates (with sugar on) 1 stick butter 2/3
c powdered sugar 1-1/2 c Rice Krispies (gf rice cereal) 1 c chopped Pecans 1 t gf vanilla powdered sugar
2 egg whites 1
C powder sugar 1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food coloring
Polar Bear Oreo Cookies Ingredients: 1 package of Oreo Cookies 1 package of Ghirardelli white chocolate wafers 1 container of small candy eyes Black royal icing Icing Ingredients: 2 egg whites 1
C powder sugar 1/2 tsp cream of tartar Black gel food coloring Directions: - Using a double boiler melt the Ghirardelli white chocolate wafers....
Not exact matches
3/4
c whole wheat flour 1/4
c unsweetened cocoa
powder 3 Tbsp
sugar 1/4 tsp baking
powder 1/4
c coconut oil or melted unsalted butter
I used about a
C of Whipped Cream Cheese, 1 small can of pumpkin puree and about 2 TBS of
powdered sugar.
1 lb fresh strawberries, sliced 1/4
c + 3 tbsp
sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1
c + 2 tbsp all - purpose flour 1/4
c + 2 tbsp whole wheat flour 2 1/4 tsp baking
powder 1/4 tsp baking soda 1/4 tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4 tsp vanilla extract
Ingredients: Stir dry ingredients together in a separate bowl: 2
C flour, 1/4
C cornmeal, 1 t salt, 1/4 t baking
powder / Put 1
C sugar and 1
C unsalted butter in the mixer / Set aside 2 egg yolks, 1 T orange zest, 1 t orange extract (or 1 t vanilla), 1/4
C finely ground walnuts (optional).
Make bottom layer: heat 1/2
c butter, granulated
sugar, and cocoa
powder in a saucepan over medium heat.
GF flour blend (mine has chickpea, potato starch, tapioca, sorghum, and fava)-- 1
c and 2Tbsp cold water — 2 eggs — 2Tbsp melted butter — 1 1/2
c gf flour — 1 / 2tsp baking
powder — 1 / 2tsp vanilla --(and they say to add
sugar but I didn't)
1
c yellow cornmeal 1
c AP flour 1/4
c white
sugar 1 T baking
powder 1 t salt 1
c milk (I used 1 %) 1/3
c oil 1 egg Optional Add - ins *
I especially love camu camu
powder because it's the highest source of vitamin
C on the planet, and it has a naturally sweet and tangy flavor with absolutely NO
sugar whatsoever.
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
2 Tbsp + 1/4
c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2
c yellow cornmeal 1/2
c whole grain pastry flour 1 3/4 tsp baking
powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1
c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown
sugar 3/4
c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
Directions: Sift together and set aside 1
C all - purpose white flour, 1 1/2 t baking
powder, 1/4 t baking soda, 1 t salt / Stir 3/4
C stone ground cornmeal and 1 T
sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1
C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4
C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1
c 2 % Greek yogurt, strained 1 tsp curry
powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1
c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp
sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
2 Cups all - purpose flour 5 Tbsp
sugar 1 Tbsp baking
powder 1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3
C half - and - half, plus 1 tbsp.
1 1/2
C All Purpose Flour 1/3
C Cocoa
Powder (mileage may vary by brand - I use toll house) 1
C sugar 1 tsp baking soda 1/2 tsp salt
Ingredients: 3/4
C flour / 1/4 t baking
powder, 1/4 t soda, 1/2 t salt / 3/4
C brown
sugar / 2
C whole, pitted dates / 1 1/2
C apricots, coarsely chopped / 3
C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º.
1
c Otto's Cassava Flour 1 t baking
powder 1/4 t Redmond Real Salt 2 T coconut
sugar 1/4
c grass fed butter, softened 1/4
c maple syrup 3/4 full fat coconut milk 1 t vanilla 1 egg
1/2
c all - purpose flour 1/4
c sugar 1/2 tsp baking
powder 1/4 tsp salt 1/3 stick cold Earth Balance, cut into small pieces 1/8
c boiling water
For the cupcakes: 1 1/2
c coconut milk 1/3
c canola oil 3/4
c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8
c tapioca starch 2 tbsp ground flax seed 1/4
c cocoa
powder 1/2
c rice flour 1/2
c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4
c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
Preheat the oven to 180
C / 350 F. Lightly dust a piece of parchment paper with
powdered sugar and transfer half of the dough there.
for the batter: 1
c all - purpose flour 1 tsp baking
powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4
c sugar 1/8
c agave nectar 1 tsp vanilla extract 1/4
c soy yogurt 1/4
c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
1
c whole wheat pastry flour 1 tsp baking
powder scant 1/2 tsp fine grain sea salt 1/2
c rolled oats 1/2
c shredded unsweetened coconut 1/3
c chopped walnuts 1/3
c chopped pecans 1
c shredded carrots 1/2
c brown
sugar 1/2
c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger
1 call - purpose flour 1 t baking
powder 1 t baking soda 1 T
sugar 1⁄4 t salt 1⁄2 t cinnamon 1⁄4 t nutmeg 1⁄8 t ground ginger 1
c finely grated carrots 1 large egg 1
c buttermilk 1⁄2
c mascarpone, room temp 2 T
sugar 1⁄2
c heavy whipping cream 1 t vanilla 1⁄4
c walnut pieces
Combine 1/2
c sugar, baking
powder, flour, cinnamon, cardamom, nutmeg, and salt.
2
c of quick cooking oats 1/4
c of brown
sugar 1 tsp of cinnamon 1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work) 1 tsp of baking
powder 1 tsp of vanilla extract 1.5
c of almond milk (vanilla) 1/2
c of pumpkin puree 1 egg, beaten Cooking spray
4 eggs, at room temperature 1
c of granulated
sugar 3/4
c of Chobani plain non fat yogurt 2 ripe bananas 2
c of all purpose flour, unbleached 1
c of whole wheat flour 1.5 tsp of baking
powder 1.5 tsp of baking soda 2 tsp of ground cinnamon 1 tsp of salt 1 medium zucchini, shredded 1/2
c of chopped walnuts 1/2
c of chocolate chips (optional)
1/2
C unsalted butter, softened 1
C packed brown
sugar 2/3
C unsweetened cocoa
powder 1 Tbsp instant coffee crystals 1 tsp baking soda 1 tsp cinnamon 2 egg whites 1 1/2
C flour
I did find that I had to add a bit more
powder sugar to thicken it originally (maybe 3.5
c vs the original recipe).
1
c of yellow corn meal 1
c of all purpose flour, unbleached 1/4
c of
sugar 3 tsp of baking
powder 1 tsp of salt 1/4
c of oil 1
c of low fat or non fat milk 1 egg 1 jalapeño, chopped
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt into a bowl / Whirl almonds and
sugar together in a food processor until almonds are finely ground / Add flour mixture to the
sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3
C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1
C granulated
sugar 1/2
C butter or Earth Balance 2 large eggs 1/2
C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2
C liquid total) 1/2
C water 1 tsp vanilla extract 2 3/4
C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea
powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2
C (1 stick) unsalted butter 4 1/2
C confectioners»
sugar 1/4
C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf
powder Maldon salt (or any sea salt with nice big crystals)
1 cup quick cooking oats (see note) 1 3/4
c milk 1/8 tsp salt 1 1/2 tbsp cocoa
powder 2 tbsp
sugar or sweetener of choice 1/2 tsp vanilla extract 1 handful mini marshmallows 2 tbsp chocolate syrup 1 graham cracker, crushed warm milk, for serving
Dough: 3
c flour 1 t baking
powder 1
c white
sugar 1/4 t kosher salt zest of 1 large lemon 8 ounces cold butter, cubed 1 large egg 1 t vanilla 2 T — 1/4
c of cold water
Then the beans weren't allowed but vanilla extract was b /
c the alcohol would be cooked off (best for hot preparation dishes) or grain free,
sugar free vanilla
powder.
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2
c of beer 3 tbl of chili
powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of
sugar Shredded low fat cheddar for the garnish.
Ingredients: 1
C chopped nuts / 1/2
C shortening (I suggest butter) / 2
C sugar / 1 1/2
C milk / 2 t vanilla / 2 eggs / 3 squares unsweetened chocolate / 2
C flour / 2 t baking
powder / pinch of salt
1
c butter 2 eggs 1 t vanilla extract 16 packets stevia
powder 1/2
c raw
sugar or honey 2
c coconut flour 1 t salt 1 t baking soda 1
c shredded raw coconut 2
c chocolate chips
Also subbed 1/4
c cocoa
powder with almondmeal Doubled everything ecept the
sugar..
I also added 1 tsp garlic
powder, 1 tsp onion
powder, and 1/2
c brown
sugar.
I used a can of refrigerated coconut cream (1 3/4 cups) and whipped it with 1/4
c cocoa
powder and 2 - 3 Tbsp coconut
sugar Hope the party goes well!
Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2
c + 1/8
c chickpea flour (or mix 1
c chickpea & 3/4
c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4
c coconut
sugar (sift out most lumps) 1/4 + 1/8 tsp stevia
powder 1/4
c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.