1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2
cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish
Not exact matches
I have already included an
additional 1/4
cup milk in the ingredients.
1
cup (237 ml)
milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus
additional for greasing pan 2
cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
If malt isn't your thing, I recommend replacing the
cup of malted
milk powder in the recipe with an
additional cup of confectioner's sugar.
Use a whisk to mix in about 2
cups additional non-dairy
milk or veggie broth, being sure to remove any lumps.
I used my basic smoothie formula to come up with this Double Chocolate Chai Smoothie: 1
cup liquid like almond
milk or coconut water, greens, creamy fruit like banana or mango,
additional fruits and veggies, a little healthy fat, a little protein, a little fiber, a little stevia,
additional nutrient boosters like cacao, maca, goji, acai, etc., and spices and / or flavorings.
I also used more liquid (about an
additional cup of almond
milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.
I started with 1
cup of almond
milk, and added an
additional 1/2 c to get all the ingredients to come together.
If the batter is too thick or becomes too thick as it sits, add up to 1/4
cup of
additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4
cups for the pancakes, but you may not need that much).
1
cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1
cup white rice 1
cup coconut
milk (steep
additional grated coconut meat in hot water) 1
cup chicken stock
Ingredients For the dough 3
cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4
cup milk 2 tablespoons olive oil 1
cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter
Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
3
cups old fashioned oats 2 tbsp organic brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3
cup craisins (optional) 3
cups milk 2 eggs 1
cup canned pumpkin puree 1/3
cup pure maple syrup 1 tsp vanilla
additional maple syrup, for serving
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut
milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1
cup plus 2 Tablespoons Almond
Milk 1/2
cup Canned Pumpkin 1
cup Oatmeal 1 teaspoon Vanilla Stevia Extract (or add
additional 1/2 teaspoon Vanilla Extract to Stevia) Dash of Sea Salt 3/4 teaspoon Pumpkin Pie Spice, plus more for dusting
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2
cups vanilla soy
milk (almond
milk or regular
milk will work too) * I recommend using the sweetened almond
milk or soy
milk because that way you don't need to add any
additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray
This time I used coconut sugar, added 1 teaspoon of cinnamon, did 1/4
cup of peanut butter and 1/4
cup of coconut oil, and lastly added an
additional 4 tablespoons of
milk to have a creamier cookie dough which resulted in AMAZING cookies!
For a more rich and exotic cake, you can omit the whole
milk and use an
additional 3/4
cup of coconut
milk instead.
2 - 3 tablespoons chopped fresh cilantro 1/3
cup shredded Cheddar 1/2
cup baking mix 1/2
cup milk 1/2
cup thick - and - chunky salsa 2 large eggs
Additional thick - and - chunky salsa
4
cups whole
milk 1
cup sugar 1
cup butter 4 1/2 teaspoons (1.5 Tb) active dry yeast 8 1/2
cups all - purpose flour 1
cup (
additional) all - purpose flour 1 tablespoon salt 1 teaspoon baking soda 1 teaspoon baking powder
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.)
Add in
additional milk, 1/4
cup at a time, and blend if you prefer a thinner consistency.
Beat in the remaining 1
cup powdered sugar and enough
additional milk to make frosting of piping consistency.
After the dry ingredients are added in the next step, you can add up to an
additional 1/4
cup of
milk in order to get the batter to the right consistency if it seems thick.
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond
milk: any other nondairy
milk - Agave nectar: maple syrup or coconut nectar - Coconut flour:
additional almond flour, reducing the almond
milk to 1/4
cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob powder
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy
milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)
If it is too thick, then add in the
additional cup of almond
milk.
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated
milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream of coconut
Blend until completely smooth, thinning with up to an
additional 1/2
cup of
milk, and stopping to scrape down sides of bowl or pitcher as needed.
Freeze a few hours or overnight and then place cubes (one tray at a time) in a blender along with the
additional 2 or 3
cups of
milk and blend until desired consistency!
Start with 3/4
cup and, if needed, add the
additional 1/4
cup of
milk.
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 salt
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus
additional for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus
additional for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1
cup Sharp cheddar cheese (grated) 1
cup Colby Jack cheese (grated) 1
cup Monterey Jack cheese (grated) 1
cup Mild cheddar cheese (grated) 1 can evaporated
milk (12 - ounces) 1/2
cup jarred cheese dip
ingredients GERMAN CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2
cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus
additional for greasing) 1 and 1/2
cups granulated sugar 1/2
cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1
cup buttermilk COCONUT PECAN FILLING: 1 and 3/4
cups pecans (toasted) 1 and 1/2
cups sweetened shredded coconut 1 (12 - ounce) can evaporated
milk 4 egg yolks 3/4
cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1
cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1
cup heavy cream
For smaller toddlers, I would add 1/2
cup of
additional milk to thin this smoothie down so they have an easier time drinking it.
1/3
cup ricotta or creamed cottage cheese 3 tablespoons grated Parmesan cheese 2
cups (1 pound) cooked drained ground beef 1
cup shredded mozzarella cheese (4 ounces) 1/2
cup spaghetti sauce 1/2 teaspoon salt 1/2
cup baking mix 1
cup milk 2 large eggs
Additional spaghetti sauce, heated, if desired
jar pimiento 2
cups milk 4 large eggs 1
cup baking mix 1 teaspoon dill weed salt & pepper to taste Dash of nutmeg (for salmon) 2 tomatoes, sliced thin, OPTIONAL for topping 1/4
cup additional shredded cheese, OPTIONAL for topping
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2
cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2
cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1
cup soy
milk (or any non-dairy like almond
milk or rice
milk) 1 teaspoon canola oil (or olive oil)
Additional water, about 1/4 — 1/3
cup Canola oil for the pan Banana, Blueberries, other fruit, optional
ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2
cups all - purpose flour (plus
additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4
cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2
cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2
cup light brown sugar 1/4
cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated
milk WHIPPED CREAM: 1
cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract
1/2
cup frozen banana slices 1/4
cup frozen blueberries 1 tablespoon vanilla protein powder 1 tablespoon almond butter (or an
additional tablespoon of vanilla protein powder) 2
cups frozen, chopped spinach 1
cup plain almond
milk
SUBSTITUTION OPTIONS: - Coconut
milk, soymilk, or another unsweetened nondairy
milk in place of almond
milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano -
Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
Ingredients: 1
cup all - purpose flour 1/3
cup unsalted butter, melted and cooled slightly 1/4
cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed
milk 1/2
cup fresh squeezed lime or lemon juice 1 to 2 tablespoons grated lime or lemon zest Powdered sugar
Additional lime or lemon peel for garnish
V — Replace the
milk with soy or almond
milk, then replace the eggs with 2 teaspoons egg substitute (such as Orgran No Egg) and add an
additional 2⁄3
cup (5 fl oz / 150 ml) water.
Add
additional Plant
Milk in 1/4
cup increments, until your Potatoes reach the consistency that you desire.
for the frosting: 4 ounces cream cheese, softened 8 tablespoons (4 ounces) butter, softened 2 1/2
cups powdered sugar 1 teaspoon vanilla 1 - 2 teaspoons
milk or cream (as needed)
additional cinnamon, for sprinkling
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3
cup olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2
cups day - old wheat bread (diced, pullman loaf) 1/4
cup whole
milk 1 1/2 pounds ground beef (80/20) 3/4
cup whole
milk ricotta 1/4
cup fresh basil leaves (chopped) 1/4
cup parsley (chopped) 1/4
cup Parmigiano - Reggiano (grated, plus
additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt and freshly ground black pepper (to taste)
Crust: 2
cups flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons cold lard 1 egg 1/2
cup milk, plus
additional for brushing the pastry
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut
milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
NOTE: Although I love lemon with all my heart, the original recipe calling for 1
cup was too tart for my taste buds, and found that reducing the lemon juice to 1/2
cup and supplementing the remainder with an
additional 1/2
cup of almond
milk to work wonderfully.
Vegan Pumpkin Chia Pudding Recipe 1/2
cup pure pumpkin puree (homemade or canned) 1
cup unsweetened almond
milk (homemade or purchased, refrigerated almond
milk) 1/2
cup canned, full - fat coconut
milk 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla 1/4
cup chia seeds Topping:
Additional coconut
milk Shaved dark chocolate
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated
milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream of coconut