Ingredients 2 cups cooked red kidney beans 3 eggs 1/4 tsp vanilla 3 tbsp canola oil 1/4 cup cacao 3/4
cup sugar powder Enjoy!
Not exact matches
3 eggs, separated 5 tablespoons
sugar 6 ounces mascarpone cheese 36 ladyfingers, 1 large package (approximately 36) 1
cup orange liqueur 1
cup espresso coffee 2 ounces bitter chocolate, grated (Bakers chocolate) 1/2
cup unsweetened cocoa
powder (or 2 ounces grated bittersweet chocolate)
4 large California oranges3
cups brown
sugar 1
cup water 2
cups granulated
sugar 4 egg whites 1 teaspoon cream of tartar 1/2
cup confectioner's
sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa
powder (optional garnish)
1 teaspoon cayenne
powder 1 teaspoon cumin
powder 1 teaspoon coriander
powder 1/4 teaspoon cardamom
powder 1/4 teaspoon cinnamon
powder 1 teaspoon freshly ground black pepper 1 teaspoon
sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3
cup peanut or vegetable oil 2
cups sweet potatoes, peeled and cut into 1?
about 5 clementines — divided 2/3
cup coconut
sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa
powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1/2
cup whipping cream 1/4
cup granulated
sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated
sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut
sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut
sugar — for dusting
3/4
cup unsweetened almond milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4
cup coconut
sugar 1
cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4
cup freshly squeezed orange juice about 3
cups grated parsnips 1 1/2
cups walnuts or pecans — chopped
1/2
cup unsalted butter, softened 1
cup light brown
sugar, packed 3 tablespoons white
sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4
cup all purpose flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2
cups chocolate chips 1 1/2 teaspoons espresso
powder or finely ground instant coffee
powder
5
cups oatmeal, any kind (quick or rolled) 2
cups unsalted butter 4
cups all - purpose flour 2 teaspoons baking soda 2 teaspoons baking
powder 2
cups sugar 2
cups brown
sugar, packed 3
cups chocolate chips 1/2 teaspoon salt 1 - 8 oz.
1
cup hazelnuts 14.4 oz box graham crackers, crushed (about 4
cups) 8 oz dark or semisweet chocolate 1/2
cup dark alkalized (Dutch process) cocoa
powder 1 1/2
cups (3 sticks) unsalted butter, at room temperature 1
cup packed brown
sugar, dark 2 large eggs
Ingredients Vanilla Bean Panna Cotta 1 teaspoon
powdered gelatin 4 teaspoons cold water 3/4
cup (150 g) whole milk 3/4
cup (150 g) heavy cream 1/4
cup + 1 tablespoon granulated white
sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4
cup of
powder sugar to thicken it.
1/2
cup butter 1/4
cup sugar 1/2
cup brown
sugar 1 egg 1 teaspoon vanilla 3/4
cup peanut butter (I used chunky) 1
cup flour 1 teaspoon baking
powder Pinch of salt 1 1/4
cups chocolate chips
4 1/2
cups flour 1 teaspoon baking soda 2 teaspoon baking
powder 1 teaspoon salt 1 1/2
cups white
sugar 1
cup shortening 2 eggs 1
cup sour cream 1 teaspoon vanilla extract
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking
powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3
cup salted and roasted cashews, chopped
10 pieces of cooked bacon, crumbled 1.5
cups unsweetened cocoa
powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking
powder 3
cups white
sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5
cups hot water
- If the icing has a yellow color or resembles soup gradually add in about one more
cup of
powder sugar.
cornstarch 1/2
cup sugar 2/3
cup cocoa
powder (preferably Valrhona) 1 tsp.
It seemed like 2
cups of
powdered sugar was too much.
Hi Josephine, where it says beat eggs and
sugar by
sugar I mean the 1 3/4
cups icing /
powdered sugar.
Ingredients: 3 eggs 1
cup brown
sugar 1/4
cup canola oil 1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca flour 3/4
cup white rice flour 3/4
cup sorghum flour 3/4
cup arrowroot
powder (in place of cornstarch) 1/2 tsp.
I've made mine less thick and less sweetened, so feel free to add more of the
powder for a more thickened one or add more
sugar to your
cup for more sweetness.
In a bowl beat the yolks with 1/2
cup of
sugar by 5 minutes, add the vanilla, flour and baking
powder.
Where it says 1/34
cup powdered sugar, I did not put P in front of the
sugar, so I used regular
sugar!!
But if you really want to make it free of refined
sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa
powder, 1/4
cup raw agave syrup or coconut
sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
Not overly sweet and it's relatively
sugar free with the Stevia.What you will need for this recipe: 1/2
Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2
Cup High Quality Cocoa
Powder 1 1/4
Cup Organic Whole Wheat Flour 1
Cup Chopped Dates soaked in 1
Cup Boiling Water (reserve soak water) 1/2
Cup Chopped Walnuts 3 Tbs.
Turn the mixture to low speed and beat in 3
cups of
powdered sugar.
1/8
cup of milk 3 tbsp of whey protein
powder 3/4 tbsp of coconut flour 1 tbsp of chia seeds 1/4
cup of buckwheat groats 2 medjool dates 1 tbsp cocoa
powder 1/2 to 1 tbsp coconut
sugar
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4
cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4
cup graham cracker crumbs 2 Tablespoons cocoa
powder 3 Tablespoon
sugar (optional) Mini marshmallows and chocolate fudge sauce, for topping
I got the butter to the perfect amber color and added the
powdered sugar one
cup at at a time and it was just one thick pile of goop.
I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter
cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and
powdered sugar rolled into balls and coated in chocolate).
INGREDIENTS: • 1
cup sugar (white or brown) • 1/2
cup coconut oil • 1/4
cup rose petals • 1 teaspoon hibiscus flower
powder • 1/2 teaspoon vitamin E oil... Read More
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g)
sugar 1 tablespoon baking
powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
1/2
cup Guinness extra stout beer 1/2
cup unsalted butter, at room temperature 6 tbsp cocoa
powder 1
cup all purpose flour 1
cup granulated
sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour cream
Ingredients: 2
cups flour 2 teaspoons baking
powder 1 teaspoon salt 1 1/2
cups sugar 2/3
cup butter 3 egg whites 1 whole egg 3/4
cup whole strawberries 3/4
cup pink champagne
1/2
cup unsalted butter, at room temperature 1/3
cup brownie mix 2 tbsp unsweetened cocoa
powder 1 tsp vanilla extract 2 tbsp milk 2
cups powdered sugar 1/4 tsp cayenne pepper
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking
powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown
sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add
powdered sugar in 1/4
cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Consider drizzling this ----
Powdered sugar / 1
Cup, add lemon juice and milk (very small amounts not to make it too runny)
For the Filling: 3.5 - 4
cups fresh raspberries 2
cups fresh cranberries 1/2
cup granulated
sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp
powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown
sugar 1/4 teaspoon salt 1/2 teaspoon espresso
powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
Gradually begin adding the
powdered sugar, about one
cup at a time, until frosting is light and fluffy.
Place 1-1/3
cups of the Scottish oatmeal in a bowl with flour,
sugar, salt and baking
powder; stir until combined.
3/4
cups granulated
sugar 1
cup all - purpose flour 2 tsp baking
powder?
Whisk
sugar, cocoa
powder, corn syrup, and 1/4
cup water in a small saucepan until smooth.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp
sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking
powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes: 1 and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa
powder 1 tsp baking
powder 1 tsp baking soda 1/2 tsp salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1
cup non-dairy butter 3
cups icing
sugar 1 tsp vanilla extract 8 oreos (1/2 packet)