You can make these non-alcoholic mocktails by subbing
cream soda for the whipped cream malt.
Not exact matches
And then she added one more new advertiser: «
Cream Soda:
soda for whites, you've got the white one baby.»
And the faithful remnant scattered in the pews were too poor, too old, and too few to think of bringing back the statues and the high altar
for which their parents had sacrificed countless ginger drops and ice
cream sodas so many years ago.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour
cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking
soda 1/2 tsp kosher salt
for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour
cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking
soda pinch of salt
I would like to try this recipe with
cream soda, which I have on the brain
for some reason.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon
Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food
for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian
Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in
Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon
Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian
Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
For the Cookie Base 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking
soda Pinch of salt 1 tsp
cream of tartar 1/4 tsp fresh ground nutmeg (optional)
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking
soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour
cream (or another 1/2 cup nondairy milk, but I prefer sour
cream)
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking
soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour
cream (light or regular), room temperature
Your kids will go crazy
for this ice
cream soda, my husband and I did, too!
Drinks Toasted Coconut Milkshakes Bev - Bev Cooks Lemon
Cream Soda Angie - Eclectic Recipes Peach Sorbet Bellini and Spritzers Shaina - Food
for My Family Non Alcoholic Berry Spritzer Lisa - Jersey Girl Cooks Virgin Peach & Raspberry Bellinis Milisa - Miss in the Kitchen Italian Basil Sparkling Lemonade Marly - Namely Marly Italian
Sodas Laura - Real Mom Kitchen Cafe Mocha Punch / or Iced Cafe Mocha Amy - She Wears Many Hats
• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking
soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not
creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (
for topping) **
After we made the brown sugar syrup, whipped up the butterbeer whipped
cream, and opened our
cream soda, all we had to do was pour the drink into cups
for everyone!
For the Snickerdoodle Crust 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking
soda Pinch of salt 1 tsp
cream of tartar
1 can coconut milk (not light), or 1 3/4 cup
cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit
for SCD diets) 1 1/2 teaspoons baking
soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go
for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking
soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice
cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate
for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
That's well and good, but
for me, the taste of nostalgia when I bite into a snickerdoodle, one of the very first cookies I learned to bake, is the slightly tart and sweet flavor that only baking
soda and
cream of tartar can impart.
1 cup all purpose flour 1 cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking
soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4 cups buttermilk * 1/4 cup sour
cream 2 eggs 3 tbsp unsalted butter, melted and cooled slightly 1/2 cup mini chocolate chips 1 - 2 tsp vegetable oil
for greasing pan
*
For Paleo (corn free) baking powder, mix 1 tsp baking
soda with 2 tsp
cream of tartar.
Let's start baking... Decadent Chocolate
Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking
soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Filed Under: Holiday, Recipe Roundups Tagged With: best recipes
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for saint patrick's day
You can keep things virgin with assorted ice
creams and
sodas, or you can make things a little more fun
for the adults by adding some flavored vodkas, brandies and liqueurs!
For the chocolate cupcakes: 1-2/3 cups all purpose flour 3/4 cups unsweetened cocoa powder 1 tsp baking
soda 1/2 tsp salt 1 cup sour
cream 2 tbsp milk 1 tsp vanilla extract 8 tbsp unsalted butter, at room temperature 1-1/2 cups granulated sugar 2 large eggs
Ingredients: 1 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 1/2 cup applesauce 2 1/2 cups all - purpose flour 1 1/2 to 2 teaspoons ground cinnamon 1 teaspoon baking
soda 1/2 teaspoon salt 1 3/4 cups butterscotch chips 1 cup chopped pecans (optional) Powdered sugar or whipped
cream for dusting or topping (optional)
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more
for dusting) 2 tablespoons baking
soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour
cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
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.
6 tablespoons unsalted butter at room temperature plus more
for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup sour
cream 1/2 cup heavy
cream 4 ounces bittersweet chocolate, finely chopped
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart la
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more
for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart la
for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking
soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping
cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved
for brushing tart la
for brushing tart later
I made as written, only subbing 1/2 tsp of baking powder
for the
soda and
cream of tartar as a previous comment suggested.
Sugar - Free Floats: Using stevia sweetened
soda and homemade ice
cream, this treat is perfect
for summer!
I didn't have
cream of tarter so I substituted 1/8 tsp baking powder
for the tarter and baking
soda.
10 strawberries, washed and hulled Delicia Whipped Malt Beverage (or substitute
cream soda) Strawberry ice
cream Sugar
for rim sanding, optional
3 cups all - purpose flour, plus more
for pans Non-dairy margarine
for pans 1 teaspoon baking
soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer
for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti
cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
6 egg yolks, lightly beaten 2/3 cup sour
cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking
soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar
for dusting
In this recipe, substitute 2 teaspoons baking powder
for the
cream of tartar and baking
soda.
Muffin Ingredients 2 1/2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon baking
soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces sour
cream 1/4 cup milk 3 cups (1 1/2 pints) fresh blueberries, stems removed (Omit
for crumb cake muffins)
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking
soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup
for rolling 2 ounces
cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
Ingredients Cake 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all - purpose flour 1 1/2 teaspoons baking
soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Caramel Sauce 1 cup packed brown sugar 1 tablespoon cornstarch 1 cup cold water 1/4 cup butter, cubed 1 teaspoon vanilla extract heavy whipped
cream for topping (optional)
The sweet, cult - favorite
cream soda, originally from Texas, is combined with barbecue sauce as a cooking liquid
for slow - cooked, spice - rubbed pork shoulder.
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)
For the baking powder, all you have to do is replace the three teaspoons called for in the recipe with two teaspoons of cream of tartar and one teaspoon of baking so
For the baking powder, all you have to do is replace the three teaspoons called
for in the recipe with two teaspoons of cream of tartar and one teaspoon of baking so
for in the recipe with two teaspoons of
cream of tartar and one teaspoon of baking
soda.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer
for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for a narrow piece, shorter
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to dark
for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4 teaspoon baking
soda ⅜ teaspoon
cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350
for 5 - 7 minutes until they get fragrant and just barely begin to dark
for 5 - 7 minutes until they get fragrant and just barely begin to darken.
ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature,
for greasing) 1 cup red wine 1/2 cup raisins 1/2 cup dried apricots (finely chopped) 1/2 cup dried figs (finely chopped) 2 cups all - purpose flour 1/2 cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking
soda 2 1/2 teaspoons Kosher salt 1 cup granulated sugar 3/4 cup light brown sugar 1 1/2 cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4 cup unsweetened apple sauce 2 cups carrots (peeled, finely grated) 1/2 cup walnuts (roughly chopped, plus 2 tablespoons
for garnish) 1/2 cup pistatchios (roughly chopped, plus 2 tablespoons
for garnish) GLAZE: 8 ounces
cream cheese (softened) 1 cup confectioners» sugar 3 tablespoons heavy
cream 1/2 teaspoon vanilla extract 1 orange (zested) 1/4 teaspoon Kosher salt
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.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more
for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking
soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame
cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
Rooibos blended with fresh peaches and vanilla bean makes a refreshing
soda to enjoy on its own or, preferably, poured over coconut milk ice
cream for vegan floats.
ingredients
FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
FOR THE CAKE: 1 tablespoons unsalted butter (melted,
for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
for greasing) 3/4 cup unsweetened cocoa powder (plus additional
for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking
soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour
cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs
FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt
1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more
for cooking 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more
for garnish Whipped
cream for serving Vanilla ice
cream for serving Hot Fudge
for serving
The easiest formula
for making your own baking powder is: 1 teaspoon baking powder = 1/2 teaspoon baking
soda + 1/4 teaspoon
cream of tartar + 1/4 teaspoon cornstarch.