1.5
cups vanilla sugar (I make my own which allows for large quantity use:) if you don't have any just use a little extra vanilla extract)
Not exact matches
From chocolate chip cookie dough to classic
vanilla, we break down the calorie,
sugar, and fat contents of each serving (1/2
cup) so you can make smart choices that won't derail your diet.
White Lightening Frosting 3 - 4
cups confectioners»
sugar 1/2
cup unsalted butter 2 1/2 teaspoons pure
vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2
cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEtc.com.
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
In a high speed blender, combine 2 peeled clementines, 1/3
cup of
sugar, chia seeds and
vanilla extract, blending until smooth.
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut
sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — 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
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
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3
cups sugar 1 teaspoon
vanilla extract 1 quart water 3
cups sugar 1 teaspoon
vanilla extract 2
cups freshly grated coconut 6 medium dried apricots, cut into thin strips for garnish
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 vanil
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 vanil
vanilla extract 1/2
vanillavanilla bean
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
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut
sugar 1 tbl of hemp hearts 1 tsp of
vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan 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
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
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2
cup (1 stick) unsalted butter, room temperature 2
cups confectioner's
sugar 1 teaspoon pure
vanilla extract pinch of Kosher or sea salt
1 c all - purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp
sugar 1 c low - fat buttermilk 1 tsp
vanilla extract 3/4
cup strawberries, chopped
In a large bowl, whisk eggs,
sugar (1/4
Cup),
vanilla extract, and salt.
3
cups chopped fruit (berries, stone fruit, tropical fruit) plus more for serving 1/4 -1 / 2
cup granulated
sugar 2
cups heavy cream 1
cup Greek yogurt 1/4
cup plus 2 tablespoons confectioners»
sugar 1 teaspoon
vanilla extract Crumbled cookies for serving.
A couple of
cups of your favorite berries, with some
sugar and
vanilla will cook down perfectly to create a sweet simple jam.
1
cup granulated
sugar 3 tablespoons cornstarch 1/8 teaspoon ground cinnamon 1/2 teaspoon
vanilla extract
In a bowl beat the yolks with 1/2
cup of
sugar by 5 minutes, add the
vanilla, flour and baking powder.
3
cups whole milk (find raw milk here) 1
cup whole cane
sugar OR 3/4
cup honey (buy whole cane
sugar here and honey here) 2 tablespoons butter (optional)(buy grass - fed butter here) 1 teaspoon
vanilla extract (optional)(buy extracts here)
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
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
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Combine 1 1⁄2
cups sugar, shortening, pumpkin puree, eggs, milk and
vanilla in large bowl.
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
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
Start by pureeing 1 1/4
cups of fresh ricotta, 1/2
cup cane
sugar, 3/4 teaspoon
vanilla, 1 teaspoon orange zest and a pinch of coarse salt.
• 1/4
cup coconut oil • 1/2
cup coconut
sugar • 1 large egg • 1 tsp
vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
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.
3 egg whites 1 teaspoon
vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon salt 3/4
cup sugar 1
cup miniature semi-sweet chocolate chips 1/4
cup chopped walnuts or pecans
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.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons
vanilla 3 ounces white chocolate chips confectionery
sugar to dust over top of cake
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
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)
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.
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.
I put 1/2
cup sugar instead of one
cup, also only did 1tsp
vanilla....
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
Chocolate Chip Coffee Cake 1 1/3
cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4
cup sugar 1/2
cup butter, room temperature 2 large eggs 1 tsp
vanilla extract 1/2
cup buttermilk 3/4
cup chocolate chips
2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw
sugar 1
cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp
vanilla extract 1
cup raspberries
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
5 ounces bittersweet chocolate, chopped 3/4
cups whole milk 1/2
cup heavy cream 2 eggs + 1 egg yolk 1/4
cup plus 1 tablespoons
sugar 1/2 teaspoon pure
vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes
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
While the cake is cooling, beat the cream cheese, 1
cup powdered
sugar, butter,
vanilla extract and cinnamon in small bowl until smooth.
Butternut Squash Cake 4 large eggs 1 2/3
cup (374 grams) granulated
sugar 1
cup (237 ml) vegetable oil 2
cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon
vanilla extract 2
cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
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