Sentences with phrase «cup vanilla pastry»
Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust.
https://www.epicurious.com/ Not exact matches
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided
3 cups whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)
1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
1/3 cup olive oil 2 organic eggs 1/2 cup Irish cream liquor, I used my home made Irish cream version 1/3 cup unrefined sugar 1 tsp vanilla extract 1 cup whole wheat pastry flour, minus two tablespoons 1/2 tsp aluminum free baking powder 12 oz dark chocolate chips
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
1 cup + 2T whole wheat pastry flour 1 tsp baking powder 1/8 tsp salt 3/4 cup sugar 1/4 cup (1/2 stick) Earth Balance 1 tsp vanilla 1 Ener - G egg 1/4 cup + 2T soymilk 8 Oreos / Hydrox / Newman O ’s
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
8 oz 1/3 less fat cream cheese, at room temperature 1 1/2 sticks butter, at room temperature 1/4 cup olive oil 1/4 cup granulated sugar, 1 teaspoon vanilla extract 2 cups whole wheat pastry flour
2 cups whole wheat pastry flour 1 tsp aluminum free baking soda 1/2 teaspoon ground cinnamon 1/2 cup olive oil 1 teaspoons vanilla extract 1/2 cup unrefined sugar 2 eggs 2 ripe bananas 2/3 cup crushed pineapple plus 4 - 6 tablespoons pineapple juice 2/3 cup chopped walnuts or pecans.
Easy Way to Make Mini Eclairs Recipe & Image: Sadia Khan Chowdhury Time: 1 Hour Ingredients: For the Pastry Cream: 3/4 cup heavy cream 1/4 cup sugar 2 tablespoons flour pinch of salt 2 large egg yolks 1/2 teaspoon vanilla For the Eclairs: 1/3 cup water 3 tablespoons unsalted butter -LSB-...]
2 Large Eggs 1 Cup Roasted Applesauce (Or Applesauce of Choice) 1 Cup Brown Sugar 1/2 Cup Olive Oil 1/4 Cup Plain Yogurt 2 Teaspoons Vanilla Extract 1 3/4 Cups Whole Wheat Pastry Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3/4 Cup Chopped Walnuts
2/3 cup softened goat cheese 1/2 cup softened cream cheese 1/4 cup plus 1 tsp granulated sugar 2 eggs at room temperature 1/2 cup whipping cream 1/2 tsp finely grated lemon peel 1/2 tsp vanilla 1 1/2 cup blackberries Sweet Shortcrust Pastry
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
For The Oat Crust: 1 1/4 Cups Whole Wheat Pastry Flour 1 1/4 Cup Regular Oats 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Cup Light Brown Sugar 3/4 Cup Organic Coconut oIl 1 Teaspoon Vanilla Extract Filling: 1/2 Cup Light Brown Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 1 Egg 1 Egg Yolk 1/2 Teaspoon Vanilla Extract 1 1/4 Cup Canned Pumpkin (NOT Pumpkin Pie Filling) 1/3 Cup Evaporated Milk
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
1 cup whole wheat pastry flour 1 1/2 tsp baking powder 1/3 cup sugar 1/2 tsp salt 1/2 cup unsweetened applesauce 1/2 cup soymilk (vanilla or plain) 1/2 cup creamy peanut butter 2 tsp nut oil (optional) 3/4 cup chocolate chips 1/3 cup chopped peanuts
1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling
Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon White Spelt Flour or White Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons Pure Vanilla Extract
Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling.
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For Garnish
Make the pastry cream: In a large pot, bring the milk, 1/3 cup of the sugar and the vanilla to a simmer, then remove from the heat.
1 cup all - purpose flour 1 cup whole wheat pastry flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup canola oil 3/4 cup soymilk, plain or vanilla 6 oz.
For the cupcakes: 1 cup soymilk 1 tsp apple cider vinegar 3/4 cup sugar 1/3 cup canola oil 1 1/2 tsp vanilla extract 1/2 cup all - purpose flour 1/2 cup whole wheat pastry flour 1/3 cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt
For the cupcakes: 1 cup whole wheat pastry flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 cup canola oil 1 cup unsweetened coconut milk 2/3 cup sugar 1 tsp vanilla extract 1 cup unsweetened shredded coconut
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
1 cup unsalted butter, at room temperature 1 cup powdered sugar 1 teaspoon pure vanilla extract 1 cup nonalkalized cocoa powder 1 egg white 3/4 teaspoon fine - grain sea salt 1 1/2 cups whole - wheat pastry flour
2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks
For the cupcakes: 1 cup soymilk 1 tsp apple cider vinegar 3/4 cup all - purpose flour 1/2 cup whole wheat pastry flour 2T cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3 cup canola oil 3/4 cup sugar 2 tsp vanilla 1/3 cup strong brewed coffee 1/3 cup coffee liqueur (like Kahlúa) 1T cocoa powder
1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons organic canola oil 1/2 cup turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts
1 cup all - purpose flour 1 cup whole wheat pastry flour 3/4 cup sugar 1/2 cup sweetened flaked coconut 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 1/4 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract 1 cup cranberries, chopped 1/4 cup sweetened flaked coconut, for topping
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries
1/4 tsp ground flaxseed + 1/2 tsp water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown sugar heaping 1/4 tsp baking powder pinch cinnamon pinch salt 1/8 tsp apple cider vinegar 1/8 tsp vanilla 2 1/2 Tbsp unsweetened almond milk
1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
2 ounces bittersweet chocolate (I used a Ghirardelli 70 % baking bar) 2 tablespoons water 1/2 cup unsweetened applesauce 1 egg + 2 egg whites 2 teaspoons vanilla 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons canola oil 1/2 cup whole wheat pastry flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts
2 cups whole wheat pastry flour 3/4 cup unrefined sugar, you can use honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons ground cinnamon 3 cups rolled oats 1 1/2 cups dried cranberries 2 cups low - fat milk 1/2 cup olive oil 2 teaspoons vanilla extract 2 eggs 1 cup boiling water
1 cup vanilla soymilk 1 tsp apple cider vinegar 1 cup whole wheat pastry flour 1/3 cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sugar Heaping 1/4 cup unsweetened applesauce 1T canola oil 1 1/2 tsp vanilla 8 Oreos / Hydrox / Newman O's, crushed
1 cup whole wheat pastry flour (or white whole wheat flour) 1/2 cup oat flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4 cup sugar 1/2 teaspoon cinnamon 1/3 cup organic canola oil 3/4 cup nonfat yogurt (not Greek) 1/2 cup skim milk 1 large egg 1/2 teaspoon vanilla extract 3/4 cup pecans, toasted and chopped 1/2 cup dried cherries
6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toasted
for the pastry cream: 4 large egg yolks 1/2 cup sugar 1/4 cup corn starch 1/4 teaspoon salt 1 1/2 cups whole milk 1 tablespoon vanilla 4 tablespoons butter, cut into tablespoon sized pieces
1 cup whole wheat pastry flour 3/4 cup quick or old - fashioned oats 1/2 tsp baking powder 1/3 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3T canola oil Heaping 2T unsweetened applesauce 1/3 cup unsweetened coconut milk (or soymilk) 1/2 tsp vanilla extract 1/2 ripe banana, chopped into small pieces 1/4 cup chopped walnuts (or pecans) 1/3 cup chocolate chips
1 3/4 cups brewed coffee 2/3 cup cocoa powder 1 1/2 cups sugar 1/3 cup canola oil 1/3 cup applesauce 1/4 cup cornstarch 2 tsp vanilla extract 1/2 tsp almond extract 2 cups whole wheat pastry flour 1 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt Powdered sugar