Not exact matches
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 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao
powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1
cup water 4
ice cubes
- 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.
- If the
icing has a yellow color or resembles soup gradually add in about one more
cup of
powder sugar.
Hi Josephine, where it says beat eggs and sugar by sugar I mean the 1 3/4
cups icing /
powdered sugar.
Ingredients: 2 tablespoons hemp protein
powder 1 teaspoon maca
powder 2 tablespoons peanut butter 1
cup almond milk or milk 1
cup ice 1 teaspoon honey
1
cup, fresh or frozen blueberries 2 Tbs, raw cacao
powder or cacao beans 2 Tbs goji berries 1 Tbs raw honey (or more to taste) 1 Tbs hemp seeds 1 Tbs ground flaxseeds 1
cup,
ice 1
cup water (more or less to desired consistency)
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 pa
Icing: 1
cup non-dairy butter 3
cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 pa
icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
For the
icing though I used my favorite: 1
cup of
powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of salt.
Cream Cheese
Icing 8 ounces (227 grams) cream cheese, room temperature 1/4
cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon salt 4
cups (500 grams)
powdered sugar 1 tablespoon (or more) cream, if necessary
For the strawberry jam
icing: 1
cup powdered sugar, sifted 4 TBSP unsalted butter, at room temperature 1/4
cup strawberry jam A pinch of salt Sprinkles, to decorate
4 tbsp hemp protein
powder One medium banana 1 tbsp peanut butter 1/2
cup water 1/2
cup coconut milk 1 tbsp cacao
powder 4 - 5
ice cubes
Pin It 12 slices white sandwich bread 1/2 pint fresh strawberries 4 oz cream cheese 1/4
cup powdered sugar (
icing sugar) 2 large eggs 2 Tbsp milk 3 tsp granulated sugar, divided 1/4 tsp cinnamon See more at sugarapron.com
Using my Ninja, I blended one
cup of unsweetened almond / coconut milk, a medium banana, one scoop of the protein
powder, and a few
ice cubes.
As usual, this was 1 frozen banana, 1
cup of unsweetened almond milk, 1 tbsp peanut butter, 1/2 scoop of vanilla protein
powder, a handful of spinach and a handful of
ice.
3/4
cup all purpose flour 3/4
cup sugar 1 teaspoon baking
powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4
cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced 1 pint blueberries 1 tablespoon sugar Vanilla
ice cream
I made a simple
icing (1
cup homemade
powdered sugar + 1 - 2 tablespoons milk mixed together with a fork) and tossed a few sprinkles on top.
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao
powder 1 banana, ripe or frozen — peeled 6
ice cubes 1 tablespoon of coconut flakes plus more for garnishing
Add 1/2
cup powdered sugar at a time and continue to beat until a fluffy
icing has formed.
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa
powder 2
cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g
icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated sugar 1
cup light corn syrup 1/4 tsp salt 1/2 — 1 tsp peppermint extract, to taste * 1/4
cup powdered sugar 1/4
cup cornstarch butter, for coating baking dish
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
3/4
cup unsweetened almond milk 1
cup frozen spinach (or 2
cups fresh) 1 frozen banana 1/4
cup rolled oats 2 Tbsp unsalted almonds 2 Tbsp unsweetened shredded coconut 1 Tbsp unsweetened cocoa
powder 1/2 Tbsp chia seeds 1 tsp Nutrex Hawaii Spirulina Pacifica
powder 1/2 tsp vanilla 6 drops liquid stevia or other natural sweetener 6
ice cubes
If the
icing is not thick enough after adding 1
cup of
powdered sugar, you can add another 1/2
cup to thicken it more.
Chocolate Royal
Icing: 1/2 pound (2
cups) confectioner's sugar 2 tablespoons cocoa
powder * 2 tablespoons meringue
powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water
2 large sweet potatoes 1/2
cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow
powder 1/2
cup oat flour 4 tbsp raw cacao
powder Almond milk 1/2 -1
cup 2 tbsp coconut oil
Icing: 1/2
cup dates, 1banana, dash of almond milk
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa
powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
FOR THE
ICING 2 tablespoons unsalted butter, softened 2/3
cup powdered sugar 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla
By Good Hemp Nutrition INGREDIENTS: 1 scoop of organic hemp protein
powder 1 tbsp natural peanut butter 1
cup of almond milk or hemp milk 1/2 banana (preferably frozen) 3 - 5
ice cubes PREPARATION: Blend and enjoy: --RRB-
1/4
cup raw cashews 2 Tablespoons cocoa
powder 1/2
cup plain, unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates, soaked in water 10 frozen organic strawberries About 10
ice cubes (optional) In a high - powered blender combine the cashews, vanilla, nondairy...
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking
powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard
icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon
icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
I also decreased the
powdered /
icing sugar in the frosting from 4
cups to 2.5
cups and we found it to be the perfect amount for the frosting (although, we had a lot of leftover frosting).
Fluffy ginger and date cake from Donna Hay magazine 2
cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking
powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3
cups (420g) pitted dates, chopped 1
cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2
cups (262g) brown sugar, packed 4 eggs
Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking
powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2
cup (120 ml) whole milk, room temperature
Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Icing: 1
cup (140g)
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Mince pie cupcakes with brandy butter
icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4
cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking
powder pinch of salt Brandy butter
icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g)
icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6
ice cubes Cocoa
powder or vegan mini chocolate chips, for garnish
2 - 2 1/2 teaspoons matcha green tea
powder * 2 teaspoons maple syrup (agave and honey work, too) 1/4 teaspoon vanilla extract (optional) 4 tablespoons water ~ 2/3
cup almond milk (or other dairy or plant - based milk)
ice cubes
1
cup water 1
cup frozen green grapes 1/2 fresh lime, peeled 1 Tablespoon raw honey (or 8 - drops stevia) 1/2 scoop Plant Protein
Powder 1 — 1 1/2 teaspoons dehydrated Blendfresh 12 Fruits & Veggies (orange or green) 1 Tablespoon extra virgin olive oil 2 handfuls
ice cubes
1 pint Coconut Bliss Naked Coconut non-dairy
ice cream 1/2
cup macadamia nuts 1 teaspoon baobab
powder 6 ounces coconut water 1 teaspoon spirulina
If you want to
ice them, you can make a simple glaze with a
cup of
powdered sugar, 2 teaspoons butter, and 2 tablespoons of the same syrup that you used for the cookies.
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking
powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated carrot (about 5 carrots) 1/2
cup (60g) chopped pecan nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g)
icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
1 stick unsalted butter, melted, plus more for pan 1
cup granulated sugar 2 large eggs 1/2 teaspoon sea salt 1/2
cup all - purpose flour 1/2
cup unsweetened cocoa
powder 2 pints
ice cream, softened
Chocolate Almond Smoothies 1
cup unsweetened vanilla or original almond milk 2 medium bananas, sliced 2 tablespoons almond butter or 20 raw almonds, chopped 1 tablespoon unsweetened cocoa
powder 1 tablespoon pure maple syrup or agave syrup 1
cup ice cubes
Though I have recently been making
iced coffee in a shaker
cup, so I can add some collagen or protein
powder to the mix.
Ingredients: Crust 300g (2
cups) plain flour 200g chilled butter, chopped 45g (1/4
cup)
icing sugar mixture 35g (1/3
cup) cocoa
powder 4 - 5 tbs milk
1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao
powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1
cup plant milk (I use homemade hemp milk) 2 to 3
ice cubes
1 bag (1 — 1/2
cups) crushed Oreo cookies 1/4
cup melted butter 6
cups strawberry
ice cream (divided)-- about one carton 3 ounces softened cream cheese 3/4
cup powdered sugar 4 ounces Cool Whip
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats *
icing sugar or cocoa
powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3
cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4
cups (175g) all purpose flour 1 teaspoon baking
powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1
cup (140g)
icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.