2 cups rolled oats 2
cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
Not exact matches
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons
light agave syrup 1/2
cup water 2 tablespoons
vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
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 1
vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons
light agave syrup or another sweetener of choice 1 teaspoon
vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
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
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
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
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
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used
light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure
vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
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
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
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
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: 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
1
cup sugar 1/3
cup light corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2
cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1 tablespoon
vanilla bean paste 1 teaspoon baking soda
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
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
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
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.)
LIGHT CREAM CHEESE FROSTING — 3/4 cup light cream cheese (170g)-- 1/2 cup greek yogurt (125g)-- 2tbsp honey — 1tsp vanilla ex
LIGHT CREAM CHEESE FROSTING — 3/4
cup light cream cheese (170g)-- 1/2 cup greek yogurt (125g)-- 2tbsp honey — 1tsp vanilla ex
light cream cheese (170g)-- 1/2
cup greek yogurt (125g)-- 2tbsp honey — 1tsp
vanilla extract
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
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed
light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams) semisweet chocolate chips 1
cup (130 grams) walnuts or pecans, toasted and chopped
FOR THE GLAZE (OPTIONAL) 1
cup heavy cream 1/2
cup packed
light brown sugar 1 tablespoon
light corn syrup 1 teaspoon pure
vanilla extract 2 (3 - inch - long) cinnamon sticks
1
cup water 1/4
cup unsalted butter 2 tablespoons
light brown sugar 1 teaspoon
vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla ice cream Homemade magi
vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1
cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2
cup granulated sugar
Vanilla ice cream Homemade magi
Vanilla ice cream Homemade magic shell
Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temp
Vanilla Cake: 4 1/2
cups all purpose flour 1/2
cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2
cups granulated sugar 1
cup light brown sugar, packed 1 1/2
cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure
vanilla extract 3 cups buttermilk, room temp
vanilla extract 3
cups buttermilk, room temperature
Cookies: 4
cups all purpose flour 1 1/2 tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, at room temperature 1/2
cup granulated sugar 1/2
cup light brown sugar, packed * 3/4
cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure
vanilla extract
3
cups all purpose flour 1/2
cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real
vanilla extract 1
cup white chocolate chips
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4
cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1
cup butter, softened to room temperature 1 3/4
cups granulated sugar 2 teaspoons
vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2
cup milk (1 % or above), room temperature 1/2
cup sour cream (
light or regular), room temperature
Cookies: 1 1/2
cups creamy - style peanut butter (not natural - style) 1 1/2
cups light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure
vanilla extract 2 tablespoons cornstarch 3/8 teaspoon baking powder
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1
cup (175g) packed
light brown sugar 1 large egg 1/4
cup molasses 1 teaspoon
vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2
cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure
vanilla extract 1/2
cup full - fat sour cream
1 1/2
cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure
vanilla extract 1
cup M&M s milk chocolate candies
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)
1/2
cup (1 stick) unsalted butter, softened to room temperature 1
cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure
vanilla extract 1 1/4
cup all - purpose flour 1/2
cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea salt 3/4
cup milk (not skim or nonfat) confectioners sugar, for dusting (optional)
Cookies: 2 1/2
cups all - purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup granulated sugar 1/4
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 2 teaspoons pure
vanilla extract 1/2
cup sprinkles *
1 and 1/2
cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1
cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2
cup (120 ml) canola or vegetable oil 1/2
cup (100 grams)
light brown sugar 1/4
cup (50 grams) granulated sugar 2 large eggs 1 teaspoon
vanilla
14 ounces (397 grams) full fat coconut milk 3/4
cup (150 grams)
light brown sugar, packed (or a mixture of half
light brown / half dark brown sugar) 1 teaspoon
vanilla extract
FOR THE FILLING 1 1/2
cups chopped pecans or walnuts 1
cup shredded sweetened coconut 2 large eggs 1
cup light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons
vanilla
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.
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
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)
For muffins 1-3/4
cups all - purpose flour (about 7-1/3 ounces) 1
cup old - fashioned oats 1/2
cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1
cup milk 1 large egg 1 teaspoon
vanilla extract 4 tablespoons butter, melted 1/2
cup strawberry or raspberry jam
1 can coconut milk (not
light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon
vanilla bean powder or 1 tablespoon
vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
12
cups popped popcorn 2
cups pretzels, chopped roughly 1
cup packed
light brown sugar 1/2
cup light corn syrup 1/2
cup unsalted butter 1/2 tsp salt 1/2 tsp baking soda 1 tsp
vanilla extract 1
cup pretzel M&M ’s
1
cup unsalted butter 1
cup granulated sugar 3/4
cup light brown sugar 1 tbsp corn syrup 1 tsp
vanilla extract 2 large eggs 1-3/4
cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2
cups baking ingredients (chocolate chips, coconut, toffee bits, etc.) 1-1/2
cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real
vanilla extract 3
cups old fashioned oats 3/4
cup semisweet chocolate chips 1/2
cup chopped walnuts
For fudge ripple 1/2
cup granulated sugar 1/3
cup light corn syrup 1/2
cup water 6 tablespoons unsweetened Dutch - process cocoa powder 1/2 teaspoon
vanilla extract