Sentences with phrase «cup maple flavor»

Ingredients 1 cup cashew flour (about 1/2 heaping cup whole cashews) 1/2 cup coconut flour 1/3 cup maple flavor agave 1 t vanilla 1 t cinnamon pinch of sea salt

Not exact matches

6 oz cream cheese, at room temperature 3 tbsp unsalted butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2 cups sifted confectioners» sugar

1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

Maple Frosting 6 oz cream cheese, at room temperature 3 tbsp unsalted butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2 cups sifted confectioners» sugar 1/2 cup coarsely chopped Heath bars, for serving (2 1.4 - ounce bars)

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavMaple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavmaple flavoring

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

For the whipped cream 1 cup heavy or whipping cream 2 teaspoons sugar 1 tablespoon maple extract or other flavoring

For the crème brûlée 2 3/4 cups heavy cream 1/2 cup whole milk 1/2 cup plus 2 tablespoons sugar 9 egg yolks 1 1/2 tablespoons maple extract / flavoring Extra sugar for carmelizing

Let's start baking... Crispy Maple Waffle Treats Ingredients: 1 box of maple flavored frozen waffles 1.5 tbsp of salted butter 2 1/2 cups of mini marshmallows DirectionMaple Waffle Treats Ingredients: 1 box of maple flavored frozen waffles 1.5 tbsp of salted butter 2 1/2 cups of mini marshmallows Directionmaple flavored frozen waffles 1.5 tbsp of salted butter 2 1/2 cups of mini marshmallows Directions: 1.

My family uses 2cups sugar to 1 cup water and adds a splash of vanilla along with the maple flavoring.

They turned out AMAZINGLY, and had a slightly more nutty flavor, which was nice, as the 1/2 cup of pure maple (straight from Canada on my last trip there!)

I made these muffins with my own GF AP flour, 1/2 cup of the sugar, and added 1 tsp of maple flavored extract in addition to the vanilla.

1/4 cup Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)

Maple pecan granola — Omit the coconut, add 1 teaspoon of maple flavor, and up the pecans to 3 Maple pecan granola — Omit the coconut, add 1 teaspoon of maple flavor, and up the pecans to 3 maple flavor, and up the pecans to 3 cups.

1/2 cup maple syrup (this can also be subbed for melted honey or agave, but it changes the flavor, so play around and figure out what you like)

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped

2 cups whole wheat flour, or mixed (I like part barley flour) 1 cup Fluffy Okara 1 cup rolled oats, preferably old fashioned for more texture 1/2 cup brown sugar, firmly packed 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup buttermilk 1/4 cup maple - flavored syrup 1 teaspoon vanilla

You have to use a half cup of the maple syrup flavored stuff to get the same flavor as a tablespoon of the real.

For the Apple Cider Vinegar Dijon Dressing: 2 TB Apple Cider Vinegar 2 TB Dijon Mustard 1/4 Cup Extra Virgin Olive Oil Spritz of Lemon A Drop of Sweetener (I used one drop of coconut nectar, I think maple syrup or honey would work well — it's simply to bring out flavors) Salt and Pepper (to taste)

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

1 Cup Coconut Butter 1 Cup Pecan Butter or 200g Pecans ground in a food processor 1/2 Cup Organic Butter or Coconut Oil 1 Teaspoon Real Maple Flavor 1/2 Teaspoon Vanilla 1/4 Teaspoon Liquid Stevia or 1/2 Cup Raw Honey Or Maple Syrup 1/4 Teaspoon Salt

When you took out the 1/2 cup of maple syrup from the recipe, that would alter the flavor and texture quite a lot — so not just the sweetness, but the flavor balance itself.

Add a generous dash of maple syrup which softens all of the spicy and sweet flavors so they become one beautiful cup of golden chai latte.

Take 1 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup (140g) pure maple syrup 1/4 cup (55g) unsweetened almondmilk 1/4 teaspoon maple flavor 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup mix - ins, divided

Take 3 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup + 2 tablespoons (170g) pure maple syrup 1/2 teaspoon (3g) maple flavor 2 teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup mix - ins, divided (below)

Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin tins.

4 strips turkey bacon 1/4 cup flaxseed meal 1/4 cup almond meal 1/4 cup protein powder (I used Garden of Life protein powder, but I bet this would be great with lots of different kinds — just be aware that if you use a flavored one it will change the taste) 1 tsp cinnamon A shake or two of sea salt 1 tsp maple extract 1 extra large egg 1/4 cup egg whites 1 T coconut oil, melted

You have to use a half cup of the maple syrup flavored stuff to get the same flavor as a tablespoon of the real.

1/2 cup chia seeds 2 cups plant - based milk (almond, cashew, hemp, coconut) 3 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract pinch of sea salt 1 — 1 1/2 cups sliced strawberries, sliced (or choose any fruit such as mango, peach, pineapple, kiwi, or mixed berries and add optional flavorings or fresh herbs.)

Ingredients 1 head of cauliflower 1/3 cup chopped walnuts Sweet and Spicy Glaze 3 Tbsp olive oil 1 Tbsp + 1 tsp maple syrup (can use agave or honey instead but the maple flavor is great) 1/4 tsp kosher salt 1/4 tsp cayenne pepper 1.

1/2 cup rolled oats (gluten free if necessary) 1/2 cup nut milk 1/2 teaspoon cinnamon 1/2 teaspoon vanilla (omit if nut milk is flavored) 1 teaspoon raw honey or maple syrup (optional) 1/2 banana 1 tablespoon nut butter (almond or cashew work well) Pinch of sea salt

For the BBQ sauce, I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).

1 TBSP Maple Syrup 3/4 Cup Almond Milk (I used vanilla flavored.)

3 1/2 cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews) 1 cup organic canned pumpkin 2/3 cup maple syrup 2/3 cup coconut oil, gently melted 2/3 cup fresh lemon juice 2 - 3 TBS pumpkin pie spice 1 - 2 teaspoons of vanilla extract or crushed vanilla beans Zest of 1 lemon (optional, for a more lemon flavor)

Take 1 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup (140g) pure maple syrup 1/4 cup (55g) unsweetened almondmilk 1/4 teaspoon maple flavor 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup mix - ins, divided

Take 2 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup (140g) pure maple syrup 2 tablespoons (28g) unsweetened almondmilk 1/2 teaspoon (3g) maple flavor 2 teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2 teaspoons (6g) baking powder 1/2 teaspoon (2g) fine sea salt 1 cup mix - ins, divided (below)