1
cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup chopped macadamia nuts (also added after) Directions:
Not exact matches
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
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
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
* Variety Packs * AMZ — Java Factory Variety Pack — 39 cents / K -
cup AMZ — San Francisco Bay Coffee Variety Pack Coffee — 50 cents / K - cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K - Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
cup AMZ — San Francisco Bay Coffee Variety Pack Coffee — 50 cents / K -
cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K - Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K -
Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K -
Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ —
Brown Gold Coffee Capsules Variety Pack — 55 cents / K -
Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup CCC — Folgers Gourmet Selections K -
Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup Variety Pack — 57 cents / K -
Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K -
Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K -
Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup (Includes Wild Mountain Blueberry, Caramel
Vanilla Creme, French
Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coffee?
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
Blondies: 1/2
cup unsalted butter, melted and cooled slightly 1
cup light
brown sugar, packed 1 large egg yolk 1 teaspoon pure
vanilla extract 1
cup finely shredded carrots, * packed (5 - 6 medium carrots) 1
cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2
cup chopped walnuts, optional 1/2
cup raisins, optional
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.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light
brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp
vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
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
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat
vanilla yogurt 3/4
cup brown sugar 2 large eggs 2/3 + 1/4
cup whole wheat white flour 1/3
cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon
vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat
vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 % milk
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2
cups whole milk 1 teaspoon pure
vanilla extract 6 tablespoons granulated sugar 2 tablespoons light
brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
2 1/3
cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted butter, slightly softened 1
cup packed dark
brown sugar - I used light
brown sugar 1/2
cup granulated sugar 2 large eggs 2 teaspoons
vanilla 2
cups coarsely crushed pretzel sticks 2
cups bittersweet chocolate chips
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4
cup granulated sugar 1/2
cup light
brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon
vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
4 medium sized granny smith apples 2 tbsp
brown sugar 1 tsp
vanilla extract 1 tsp cinnamon 9 tbsp (125g) room temperature butter 1/2
cup and 2 tbsp (150 ml) sugar 3/4
cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powder
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned pumpkin puree 1 egg 1 teaspoon
vanilla extract 1 1/2 -2
cups white chocolate chips
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted salted butter 3/4 to 1
cup (145 to 190 grams) light
brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml)
vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2
cups (190 grams) flour
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons
vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with
vanilla whey) 6 egg whites 1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon
vanilla essence
I also added a teaspoon ground cinnamon to the batter plus quarter
cup brown sugar and 2 capfuls (about a teaspoon)
vanilla extract.
Ingredients 1
cup granulated sugar 1/3
cup packed
brown sugar 2 sticks butter (1
cup), softened 1 egg 1/4 teaspoon espresso powder 1 teaspoon
vanilla extract 2 1/4
cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup coarsely chopped crystallized ginger 1/3
cup Heath brand toffee bits 1
cup coarsely chopped milk chocolate
1 1/2
cups flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4
cup brown sugar 1/4
cup brown sugar 1/4
cup butter, softened 1/4
cup applesauce 2 eggs 2 teaspoons
vanilla extract 2 large bananas, mashed 1/4 can del le luche
2 1⁄4
cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1
cup Butter unsalted softened 3⁄4
cup Sugar granulated 3⁄4
cup Light
Brown Sugar packed 1 tsp
Vanilla Essence 2 tbsp Egg Replacer for 2 eggs 1
cup Semi-Sweet Chocolate Chips
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or
brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon
vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light
brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml)
vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
Ingredients (Adapted from Joy of Baking): 1/2
cup (1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons
vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose flour 1/3
cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
Ingredients: Cinnamon Sugar Cookies 2 1/4
cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3
cup packed light -
brown sugar 1/3
cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp
vanilla extract
Pumpkin Cut - out Cookies 1/2
cup butter (1 stick), softened 3/4
cup brown sugar 1/4
cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp
vanilla extract 2 1/4
cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
3/4
cup (113 grams) raisins 1/2
cup (118 ml) dark rum 1/2
cup (1 stick or 113 grams) butter 3/4
cup (150 grams)
brown sugar, packed 1 large egg 1 teaspoon
vanilla extract 2 tablespoons molasses 1/2
cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4
cups (158 grams) old fashioned oats
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3
cup vegetable shortening 1 1/4
cups granulated sugar 3 tbsp light
brown sugar, packed 3 eggs 1/2
cup buttermilk 1/3
cup grapeseed oil 2 tsp clear
vanilla extract 2
cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4
cup + 2 tbsp white sprinkles, separated
3
cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2
cups frozen sliced peaches 1
cup frozen pitted cherries 1
cup frozen orange juice concentrate, thawed 2 tablespoon packed dark -
brown sugar 1 teaspoon
vanilla extract 2 tablespoons cornstarch
3
cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1
cup granulated sugar 1
cup dark
brown sugar, firmly packed 1
cup canola oil 3
cups chilled pumpkin puree 2 large eggs 1 tsp
vanilla extract
1/4
cup creamy almond butter 1/4
cup maple syrup 1/4
cup coconut oil, melted 1 teaspoon pure
vanilla extract 2 tablespoons light
brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2
cups old - fashioned oats 1 1/2
cups unsweetened flaked coconut 1
cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
5 medium beets (or enough for 2
cups pureed beets) 1
cup butter, softened 1 1/2
cups dark
brown sugar 3 large eggs 1 teaspoon
vanilla extract 1/2
cup cocoa powder 1 1/2
cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp
vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
Browned Butter Frosting 1/4
cup butter or margarine 2
cups powdered sugar 1 teaspoon
vanilla extract 3 tablespoons milk
4 1/2 pounds sweet potatoes 1
cup sugar (you can reduce this a little) 1/4
cup milk 1/2
cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon
vanilla extract 1/4 teaspoon salt 1 1/4
cups cornflakes cereal, crushed 1/4
cup chopped pecans 1 tablespoon
brown sugar 1 1/2
cups miniature marshmallows
1
cup (2 sticks) butter, softened 3/4
cup firmly packed
brown sugar 1/2
cup sugar 2 large eggs 1 teaspoon
vanilla 1 1/2
cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 1/2
cups old fashioned oats 8 oz dark chocolate chunks
For the Cheesecake 1 Tbsp butter 3 Tbsp graham cracker crumbs 8 oz package cream cheese 5 oz Greek yogurt 1 egg 1/4
cup brown sugar 1 tsp
vanilla
1 1/2
cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup dark
brown sugar, packed 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure
vanilla extract 1 1/4
cup old - fashioned oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet chocolate chips
2
cups plus 2 Tbls flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbls Melt, melted and cooled until warm 1
cup brown sugar 1/2
cup sugar 1 egg plus 1 egg yolk 2 tsp
vanilla extract 1 1/2
cups semi-sweet chocolate chips
1 1/2
cups unsweetened
vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp
brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure
vanilla extract 1/2 tsp blackstrap molasses *
for the crumb 1/2
cup granulated sugar 1 1/2 tbsp light
brown sugar, packed 3/4
cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4
cup grapeseed oil 1 tbsp clear
vanilla extract
Dixie Crystals Granulated and Powdered Sugar, Peanut Butter,
brown sugar, egg, shortening,
vanilla, flour, baking soda, salt, mini Peanut Butter
cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter, egg,
brown sugar,
vanilla and milk in a big bowl.In another bowl, whisk flour, baking soda and salt.
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of
vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light
brown sugar 1 teaspoon
vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
APPLE CAKE BATTER: 1
cup finely chopped pecans 3
cups all - purpose flour 1
cup granulated sugar 1
cup firmly packed light
brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4
cup canola oil 3/4
cup applesauce 1 teaspoon
vanilla extract 3
cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
In a large bowl, cream together 1/2
cup butter or margarine, 1/2
cup peanut butter, white sugar,
brown sugar, and
vanilla.
1/4
cup ground almonds 1/8
cup of
brown rice flour 1 tsbp coconut flour 1/4
cup of unflavored or
vanilla whey (if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond milk 1 - 2 tsps
vanilla essence
3/4
cup white sugar 1/8 teaspoon salt 2
cups half - and - half cream 1/2
cup whipping cream 1/4
cup brown sugar 1/4
cup cornstarch 1/2
cup margarine or 1/2
cup real butter 1 teaspoon
vanilla
PRALINE FROSTING: 1/2
cup firmly packed light
brown sugar 1/4
cup butter 3 tablespoons milk 1 teaspoon
vanilla extract 1
cup powdered sugar