Ingredients 1 heaping cup raspberries 1 cup blueberries 1
cup vanilla flavored Greek yogurt Full instructions here: Red White and Blueberry Popsicle
Not exact matches
* 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?
I modified my second batch to include protein powder (
vanilla flavor) in place of the 1/4
cup oats blended into the paste to give a better protein: carb ratio.
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
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
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)
2 large eggs 1/2
cup oil (I use a mild
flavored olive oil) 1/2
cup mild -
flavored honey 1 tablespoon pure
vanilla extract 1 1/2 teaspoons apple cider vinegar 1
cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2
cups blueberries (fresh or frozen)
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
flavoring
For a quality nutritious dinner, I destroyed a giant
cup of frozen yogurt with four
flavors: pistachio, cheesecake,
vanilla bean, and red velvet cake batter.
Cake: 2 1/4
cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1
cup light brown sugar, packed 2/3
cup granulated sugar 1
cup neutral -
flavored oil (I like canola) 1 teaspoon pure
vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader Joe's)
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated sugar 1
cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon
vanilla extract 1/4
cup confectioners» sugar 1/4
cup cornstarch Nonstick spray Food coloring or
flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2
cup of the water.
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
Cake: 1 3/4
cups all purpose flour 3/4
cup natural unsweetened cocoa powder (not Dutch Process) 1
cup granulated sugar 3/4
cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2
cup neutral -
flavored oil (I use canola) 2 large eggs, room temperature 2 teaspoons pure
vanilla extract 1
cup buttermilk (low fat is fine) * 1
cup strong, hot coffee (decaf is fine)
1 pack
Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8
cup almond milk 1/4
cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch
flavoring 5 squares 85 % dark chocolate
1
cup (gluten - free or regular) oats 1/2
cup vanilla or coffee
flavored whey protein powder 1/4
cup vanilla pea protein, rice protein or casein protein powder 1/4
cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!)
6
cups dairy free
vanilla ice cream (or whatever
flavor you wish)
Vanilla 1 1/2 Cups All - Purpose Flour 3/4
Cup Unsweetened Cocoa Powder 1 tsp Baking Soda 1/2 tsp Salt 3 Cups Rolled Oats 12 Oz Chocolate Chips (any
flavor) 1/2
Cup Chopped Nuts (optional)
To make chocolate pizzelle use 1
cup all purpose flour sifted with 1/4
cup unsweetened cocoa powder (I do not use the anise
flavor - only
vanilla).
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1
cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant chocolate pudding (1 box and I like chocolate fudge
flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure
vanilla extract 1 tsp baking soda 1 tsp salt 2
cups all purpose flour 1
cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (
flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
I use
vanilla flavored rice milk with 1 pack of stevia in a
cup with a half teaspoon of instant decaf coffee.
YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients for the brownies: 1
cup melted unsalted butter 2
cups granulated sugar 2/3
cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp
vanilla extract 1 tsp instant espresso powder (brings out the chocolate
flavor) 1
cup all purpose flour Directions: 1.
6 packs of Earl Grey tea or whatever
flavor you prefer 1/2
cup packed brown sugar 1/4
cup white sugar 1 egg 2 tbsp honey 1 tsp pure
vanilla extract 2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 2
cups all purpose flour Earl Grey Tea Butter Directions: 1.
Ingredients: 2 1/2
cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4
cup butter, softened 3/4
cup granulated sugar 3/4
cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp
vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond
flavor) 1/4
cup granulated sugar 1 1/4 tsp cinnamon
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4
cup neutral -
flavored oil (I like canola) 2 teaspoons pure
vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour cream 4 large egg whites, room temperature
Halo Top's seven new
flavors join its collection of 17 pints, including classics like
Vanilla Bean and Chocolate and others like Peanut Butter
Cup, Chocolate Chip Cookie Dough and Birthday Cake.
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size Ingredients: 2
cups vanilla yogurt (or your favorite
flavor) 1/2
cup fresh blueberries 1/2
cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.
2
cups all purpose flour 3/4
cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure
vanilla extract 2 tablespoons neutral -
flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
2/3
cup vanilla -
flavored milk of choice OR 2/3
cup plain unsweetened milk of choice PLUS 1/2 teaspoon
vanilla extract
The sundaes feature
vanilla -
flavored ice cream with salted - caramel and fudge swirls, pecans and chocolatey sea - salt caramel bunnies in a grab - and - go
cup.
Today I'm making no - churn ice cream
cups of three
flavors:
vanilla, chocolate, and coffee.
Adding either of these ingredients will give the cake added
flavor and moisture so, if you like, add 1/2
cup (120 ml) of either crushed pineapple or applesauce to the batter, right along with the oil and
vanilla extract.
1 (15 - ounce) box gluten - free yellow /
vanilla cake mix (heaping 2
cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3
cup almond milk or milk of choice 1 teaspoon pure
vanilla extract 1/2 teaspoon pure lemon
flavoring (not lemon juice)
My family uses 2cups sugar to 1
cup water and adds a splash of
vanilla along with the maple
flavoring.
2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2
cup sugar 1/4 teaspoon salt 1 teaspoon
vanilla 2 eggs 1 1/2
cups FAGE yogurt (Erin's Note: You can use any
flavor but I used Fage 0 %) 4 tablespoons of unsalted butter, melted 1 tablespoon lemon zest 1
cup dried blueberries 2 lemons; juiced
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.
Ingredients: Cake 2
cups sugar 1/2
cup solid vegetable shortening 1 stick butter 5 eggs, separated 1 teaspoon
vanilla flavoring 1
cup buttermilk 1 teaspoon baking soda 2
cups sifted self - rising flour 1
cup pecans, ground 3.5 ounces Angel Flake coconut
3
cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1
cup coconut oil, melted (use refined for a milder
flavor) 3/4
cup light brown sugar, packed 1/2
cup granulated sugar 1/2
cup pure pumpkin purée 1 teaspoon pure
vanilla extract 6 oz dark chocolate, chopped
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!)
1-1/2
cups powdered sugar, sifted 1/3
cup cocoa, sifted 1/2 teaspoon
vanilla or 1/2 teaspoon peppermint extract 2 - 4 tablespoons water or non-dairy milk (almond milk adds a subtle touch of special
flavor)
First bag together and shake until very well blended: 2
cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4
cups vanilla powder (commercial baking product) already mixed into 1 1/4
cups sugar 3 tablespoons salt 1/4
cup barley malt powder OR 1/4
cup malted milk powder 1/2
cup cornmeal 1/2
cup oatmeal flour or ground oatmeal OPTIONAL 1
cup ground almonds, adds fiber and
flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2
cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2
cups buckwheat flour 1
cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8
cups unbleached all purpose flour, 2 pounds
3/4
cup all purpose flour 1/2
cup whole wheat flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1
cup butter 3/4 brown sugar 3/4 sugar 2 large eggs 1 tsp
vanilla 3
cup quick oats or old fashioned oats 1
cup butterscotch
flavored morsels 2/3
cup chocolate chips
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2
cups milk (or substitute unsweetened almond or soy milk) 1/4
cup almond
flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon
vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.
Cake (Makes 2 - 9 - inch cake layers) 2
cups white sugar 1 (3 ounce) package strawberry
flavored Jell - O ® 1
cup butter, softened 4 eggs (room temperature) 2 3/4
cups sifted cake flour 2 1/2 teaspoons baking powder 1
cup whole milk, room temperature 1 tablespoon
vanilla extract 1/2
cup strawberry puree made from frozen sweetened strawberries Freshly sliced strawberries, for garnish, optional
PEANUT BUTTER FROSTING: 1
cup Almond Milk 1/4
cup Full - Fat Coconut Milk 1 1/2
cups Dry Sweetener (I used 1
cup coconut sugar & 1/2
cup Erythritol) 1 1/4
cups Peanut Flour 1 teaspoon
Vanilla Flavored Stevia Extract
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
1
cup of vegan margarine 1
cup soy milk, preferably
vanilla flavor 1 tablespoon lemon juice 1 teaspoon
vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting
183g (3/4
cup) Egg Whites 96g (1/2
cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp
Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1
cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4
cup) Brown Rice Flour 32g (1/4
cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures
Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
2 1/2
cups all - purpose flour 1/2
cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome
flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon
vanilla extract 1
vanilla bean pod, scraped 1 1/2
cups Chosen Foods avocado oil 1 1/2
cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2
cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
3 large organic eggs 1 teaspoon
vanilla extract 3/4
cup lilikoi curd (or curd
flavor of your preference - lemon, raspberry, etc)