Cinnamon Biscuits — from Steph Biscuits: 2 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup shortening 2/3
cup milk Filling: 3 tablespoons butter 3 tablespoons sugar 1 teaspoon ground cinnamon
Not exact matches
Butternut & Kale
Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk of choice (we use oat
milk or almond
milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Vanilla Cream
Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh young Thai coconut 1/2
cup almond
milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
for the chocolate molasses
filling: 30 grams (1/4
cup) corn or tapioca starch 66 grams (1/3
cup) sugar 25 grams (3 tablespoons) cocoa powder 1/4 teaspoon salt 600 grams (2 1/2
cups) almond
milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped
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.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut
milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners,
filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
for the vanilla peanut butter frosting: 1
cup sugar 1/4
cup AP flour 1
cup whole
milk 1/4
cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut butter
filling 1 teaspoon pure vanilla extract
Ingredients 1 1/4
cup finely chopped salted peanuts (for the
filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Then
fill with
milk to the 1
cup line and allow to sour for 5 minutes before using.
To make Creamy Key Lime
Filling and Frosting, in small bowl, stir together condensed
milk, 2 teaspoons lime peel and 1/2
cup lime juice; set aside.
Meanwhile, make the
filling: In a medium saucepan, combine the
milk and 1/4
cup sugar over medium heat, and bring to a simmer.
For the Nutella Buttercream
Filling (from Tracey's Culinary Adventures): 6 tablespoons Unsalted Butter, softened 1/4
cup Nutella 1/2 teaspoon Vanilla Extract 1/2 tablespoon
Milk 1/2
cup Confectioners» Sugar, sifted
Key Lime Pie
Filling: 1 14 - ounce can sweetened condensed
milk 1/4
cup full - fat sour cream 4 large egg yolks, room temperature 1 tablespoon lime zest (or key lime zest) 1/2
cup key lime juice
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2
cups raw cashews 1
cup dates 1/2
cup unsweetened almond
milk (or plant
milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pie
For the Pancakes... In the same bowl that you used for the
filling and the icing - no need to be using or washing too many bowls now - mix together: 2
cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4
cup canola or vegetable oil 1 T. powdered sugar 1 1/4
cups milk
For the Cream Cheese Icing... In the same bowl that you used for the cinnamon
filling, mix together, using the hand mixer again: 2
cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.
milk
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4
cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3
cup Margarine (melted)
Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed
Milk 1/2
cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4
cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
3/4
cup sugar 1/2 teaspoon salt 1 1/2 teaspoon cinnamon (or pumpkin pie spice, if you prefer) 2 large eggs 15 ounces canned pumpkin (not pumpkin pie
filling) 12 ounces evaporated
milk
For
filling 3/4 pound
milk chocolate, roughly chopped 1-1/2
cups heavy cream Maldon sea salt and crushed pretzels, for serving
For the
filling: 3/4
cup heavy cream 1/4
cup whole
milk 8 ounces bittersweet (60 - 70 %) chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3
cup pumpkin purée 1/4
cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)
PIE
FILLING: 2
cups heavy cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1
cup cold 2 %
milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed
milk 4 - 5 ripe bananas 1/2
cup toasted coconut or sliced almonds
Add enough
milk to
fill it to the 1
cup line.
* If you don't have buttermilk, add 1 teaspoon vinegar to a liquid measure
cup and
fill with
milk to the 1/3
cup line.
While the
milk is warming,
fill a
cup with the 1/2
cup remaining cold almond
milk.
3/4
cups (or more)
milk of your choice (I pour the espresso pod into a 1 -
cup measuring
cup and
fill it up with
milk to reach 1
cup)
* coconut
milk buttermilk - Put 1 tbsp vinegar or lemon juice in a 1
cup measuring
cup and
fill the rest of the way with coconut
milk.
Cookie Dough
Filling 1
cup butter, softened 1
cup brown sugar 1/2
cup sugar 1/4
cup milk 2 tsp vanilla 2 1/2
cups flour 1 tsp salt 1
cup chocolate chips (mini)
For each
cup add one tablespoon white vinegar or fresh squeezed lemon juice to the measuring
cup first then
fill with
milk.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter
filling: 1/2
cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and
filling will be FLAT and SPREAD) 1
cup granulated sugar 1/3
cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4
cup milk (this is taking the place of our eggs) 1/2
cup all purpose flour Directions: 1.
FOR THE
FILLING 2/3
cup sugar 1/4
cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3
cups whole
milk 5 ounces fine - quality bittersweet chocolate (not unsweetened), melted 2 ounces unsweetened chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla
Place vegetable oil into a 1
cup measuring
cup; add egg and enough
milk to
fill the
cup.
If you don't have half a
cup,
fill up as much as you can with the coconut liquid and then add water or almond
milk to compensate the rest of the way.
Filling 1
cup fresh carrot juice 1/2
cup meat of young Thai coconut 1/2
cup Brazil nut
milk OR any other nut or coconut
milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
Filling 1 1/2
cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4
cup / 60 ml strong coffee 1/3
cup / 80 ml plant
milk of choice (like rice, oat, soy or almond
milk) 3,5 oz / 100 g dark chocolate (70 %)
Add
milk (any kind will do) to
fill to 1
cup line, stir and leave sit 10 - 15 minutes.
Filling 1/2
cup granulated sugar 3 tablespoons cornstarch 1 teaspoon instant coffee powder 1/4
cup boiling water 1 1/4
cups milk 5 large egg yolks 1 package plastic wrap
Fill with almond
milk to make 1 1/2
cups.
1
cup plus 2 tablespoons of all - purpose flour (She used King Arthur's) 1 teaspoon of sugar 1 / 8th tsp of salt 2 eggs 1 1/4
cup of unsweetened almond
milk 2 tablespoons of butter, extra for frying pan (melted)
Filling — whatever you choose
Vanilla Cream Cheese
Filling 1 (8 - ounce) package cream cheese, softened 4
cups milk 3 (3 - ounce) packages instant vanilla pudding mix 1 (16 - ounce) container whipped topping
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4
cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA
FILLING: 2
cups whole
milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
I used 1
cup whole coconut
milk in place of the two and was very pleased with the result... I don't think you can taste the coconut
milk at all and the
filling set beautifully.
Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon Coconut Oil 2 Tablespoons Unsweetened Vanilla Almond
Milk 3 Tablespoons Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Liquid Stevia 2/3
cup Oat Flour
For the
filling: 3 1/2 Tablespoons cornstarch 1
cup sugar 1/4
cup butter 1
cup sour cream 1 Tablespoon orange zest 1/2
cup fresh squeezed orange juice 3 large egg yolks 1
cup milk 1
cup heavy whipping cream (for the whipped cream top)
For the
filling, Sarah calls for 1/2
cup heavy cream and 1/2
cup whole
milk.
ingredients CAKE BARS: 1 and 3/4
cups all - purpose flour 3/4
cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2
cups granulated sugar 1/2
cup brown sugar 1
cup sour cream 1/3
cup water 2 teaspoons vanilla extract 1/2
cup vegetable oil 3 large eggs cooking spray
FILLING: 3/4
cup milk (chilled) 2 tablespoons cornstarch 1/2
cup unsalted butter (softened) 1/2
cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1
cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3
cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Fill to the 1/2
cup mark with your non-dairy
milk of choice.
Fill to 1
cup with room temp whole or 2 %
milk and let stand for 5 minutes or 1
cup milk + 3/4 tsp.
Apple and cinnamon mini pies
filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine bread
filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water
Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine bread
Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon
milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
for the cookie dough
filling: 2-1/2
cups all purpose flour 1 tsp salt 1
cup vegan butter, at room temperature 3/4
cup granulated sugar 3/4
cup brown sugar, packed 1 tsp vanilla 1/3
cup soy or almond
milk 1
cup vegan chocolate chips
Make
filling by melting 2
cups of chocolate chips with 1
cup sweetened condensed
milk, and 2 tablespoons of butter.