Sentences with phrase «cup ice pinch»

1 1/2 cups full - fat organic Greek yogurt 1/2 cup full - fat organic coconut milk 1/4 cup organic unsweetened almond milk 1/4 cup fresh lemon juice 1 tsp fresh lemon zest 1 Tbsp fresh ginger root 12 drops pure liquid stevia 2 scoops unflavored or vanilla protein powder 1 cup ice Pinch of cayenne (optional)

Not exact matches

1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup water 4 ice cubes

For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of salt.

for the icing: 1 cup confectioners» sugar, sifted 4 tablespoons butter, at room temperature 1/4 cup strawberry jam (I used reduced sugar) pinch of salt sprinkles, for topping

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

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.

For the strawberry jam icing: 1 cup powdered sugar, sifted 4 TBSP unsalted butter, at room temperature 1/4 cup strawberry jam A pinch of salt Sprinkles, to decorate

3-3/4 cups of unbleached - all purpose flour 3 sticks of butter 1 tablespoon of sugar 1 pinch salt 3/4 -1 cup Ice cold water

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water

For ice cream 1-1/2 cups heavy cream 4 large egg yolks 3/4 cup whole milk 3/4 cup granulated sugar Pinch of salt 1 teaspoon vanilla extract

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

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.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.

Vanilla Ice Cream 1 cup whole milk A pinch of salt 3/4 cup sugar 1 vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla extract

1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes

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.

Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.

3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocIce cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

Sweet corn ice cream 1 can (200g) corn kernels, drained and rinsed 1 1/4 cups (300 ml) whole milk 1 can (395g) sweetened condensed milk 1 cup (240 ml) heavy cream 1/4 teaspoon ground cinnamon pinch of salt Place the kernels and milk in a blender and blend until smooth.

Cherry ice cream with white chocolate from here 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g) sugar pinch of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1 cup (240 ml) of the cream, sugar, and salt into a medium saucepan.

* Two 15 - ounce cans full - fat coconut milk, divided * 3 full droppers of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for ice cream base * 1/2 cup chopped chocolate

For roasted almond ice cream 1 cup whole almonds 2 cups heavy cream 1 cup whole milk 1/2 cup granulated sugar Pinch of salt 6 egg yolks 1/2 teaspoon almond extract

INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)

Crust 1/2 cup unbleached flour 1/2 tsp cane sugar Pinch of fine sea salt 3 tbsp vegan butter, cold 2 - 3 tbsp water, ice cold

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

1 pound 6 ounces premium Mexican chocolate ice cream (about 3 1/2 cups packed), or regular chocolate ice cream with a pinch each ground cinnamon and ground chiles

Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough).

INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped

1/2 cup white rum 1/2 cup canned coconut milk, stirred if separated 3/4 cup frozen mango juice of 1 lime 1/2 cup ice splash of mango, pineapple, or (in a pinch) orange juice pineapple or lime slice (optional)

For the sweet pastry dough 1 1/4 cups (5 oz / 150 g) all - purpose (plain) flour, plus extra for dusting pinch of salt 6 tablespoons (3 oz / 80 g) unsalted butter, chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg yolk

Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice.

Strawberry - Banana Blend 1 banana, 1 cup strawberries, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice.

6 Raw Pastured Egg Yolks 2/3 Cup Raw Honey 2 Cups Raw Cream Pinch Sea Salt Prepare your Ice cream maker according to manufacturer's specifications.

3 Cups Fresh Blueberries 1 Tablespoon Honey 1 Teaspoon Cinnamon 1 Teaspoon Nutmeg, divided 1 Cup Oats 2 Tablespoons Oat Flour 1 Teaspoon Cinnamon 2 Tablespoons Raw Coconut Sugar 3 Tablespoons Coconut Oil at Room Temperature Pinch Salt Toppings: Greek yogurt, vanilla frozen yogurt, ice cream.

for the crust 1 tablespoon ground chia seeds 3 - 4 tablespoons ice cold water, divided 1/2 cup coconut oil — cold and solid, plus more for oiling the springform — at room temperature 3/4 cup oat flour (I use ground rolled oats) 1/2 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut sugar pinch sea salt

For icing 1-1/2 cups confectioners» sugar, sifted Pinch of salt 1 tablespoon whole milk Juice of 2 Meyer lemons

for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4 tbsp ice cold water

for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1 tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) buckwheat flour 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4 tbsp ice cold water

1 small banana 1 cup plant - based milk or water 2 Tablespoons Dandy Blend instant herbal coffee 1 Tablespoon maca powder 1 Tablespoon cocoa or cacao powder pinch vanilla powder (optional) Ice

Green layer ♥ 1/3 cup plant milk of choice ♥ 1/2 tbsp green matcha powder ♥ 1/4 tsp pure vanilla extract ♥ 2 tsp maple syrup ♥ 1 tbsp coconut sugar ♥ pinch freshly grated nutmeg ♥ 1.5 cup ice cubes, slightly crushed by hand or by using «pulse» on a blender

Handful of baby spinach leaves (or kale, romaine, etc.) 1 pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4 cup powdered peanut butter, optional 1/4 cup Califia Farms Unsweetened Almondmilk Creamer 3/4 cup Califia Farms Unsweetened Almondmilk Handful of ice cubes Pinch of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)

2 cups coffee ice cream 1/2 tablespoon Dutch - processed cocoa powder Pinch of cinnamon 1/3 cup cold coffee 1/4 cup milk Whipped cream, for garnish Melted chocolate, for garnish

LEMON TART RECIPE For the pastry: 1 1/2 cups flour 1/2 cup sugar Pinch of salt 1/2 cup chilled butter, chopped 2 egg yolks 1 tablespoon iced water

2 - 3 frozen bananas 600 ml plant - based milk (almond or coconut) 2 heaped tablespoons cashew or almond butter 1 - 2 medjool dates, pitted 3/4 - 1 teaspoon turmeric 3/4 - 1 teaspoon cinnamon 1/4 teaspoon ginger pinch cardamom pinch black pepper 1 tbs raw honey or rice malt syrup (optional - i don't use either) 1 scoop vanilla protein powder (optional) 1 cup ice (optional)

I used (per serving): 1/4 cup heavy whipping cream or coconut milk 3/4 cup unsweetened almond milk or cashew milk 1 - 2 tbsp almond butter or any nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or plain glass - fed collagen 1 tbsp MCT oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!

1 cup Natalie's Carrot Ginger Juice 1 banana, cut into chunks and frozen 2 - 3 cups fresh spinach leaves Pinch of cinnamon 1 cup of ice