It's such a great way to add some extra protein into my breakfast, and also adds a nice,
creamy vanilla consistency with the hot cereal.
Not exact matches
In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar,
vanilla extract, and oil for 1 - 2 minutes until the
consistency is smooth and
creamy.
Adding
vanilla yogurt and fresh berries to mimosas give them more of a thick
consistency and super
creamy, delicious taste.
Stir in the
vanilla extract, cocoa powder, egg white, and salt and mix until the cocoa powder is integrated and the batter is smooth and
creamy and the
consistency of a thick frosting.
In a blender or food processor add the strained cashews, coconut oil,
vanilla, honey and a pinch of salt, slowly add the water until the
consistency is thick yet spreadable and super smooth and
creamy.
The beans blended with agave syrup, cocoa,
vanilla, salt and coffee are so incredibly rich and
creamy, and delicious that I sometimes serve them like a chocolate mousse (I just add some coconut oil to get that mousse - like
consistency after chilling).
Add the
vanilla, and slowly beat in the coconut milk until it reaches the
creamy consistency you desire.
If desired, make icing by mixing confectioner's sugar, butter, milk and
vanilla extract until blended and the
consistency is
creamy but also able to drizzle over waffle (add more milk if icing is too thick or more confectioner's sugar if icing is too thin.)