In a large bowl, combine the brown sugar, butter,
eggs and vanilla just until blended.
Not exact matches
- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda
and pumpkin pie spice,
and whisk together to combine very well; next, add in the beaten
egg, the apple cider
and the
vanilla,
and using a spatula, combine the mixture
just until well blended, but not overly worked; next, add in the finely diced apples
and fold them into the batter until well combined.
Add the
vanilla and egg, mix
just until incorporated.
Blend in the
egg replacer (I
just sprinkle in some ground flaxseed, I skip the «cold water for ten minutes» step for this recipe),
vanilla extract, cinnamon, salt,
and those «Nanners».
Beat in the
eggs,
vanilla and the flour
just until combined.
Let's not forget sourdough pizza, sticky buns
and even brioche (
just add sugar,
eggs, whole milk
and a little
vanilla).
With the mixer on medium speed, slowly pour the
egg yolk mixture
and the
vanilla into the
egg white mixture,
and beat until
just combined.
Add
egg, flour,
and vanilla; beat
just until blended.
Add the whole
egg and 1 teaspoon of the
vanilla, beating
just to blend.
-- On a lower speed, add
eggs one at a time
and vanilla until well incorporated — Increase mixing speed to high
and let it go for 10 minutes — the mixture will become really pale
and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda,
and salt — When 10 minutes are up, add flour mixture slowly until
just combined, about 45 - 60 seconds — Chop up
and mix together all of your baking
and snack ingredients in a small bowl,
and fold into batter with a spatula until
just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet
and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour
and up to 1 week — Heat oven to 400F
and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color
and slightly brown along the edges — Cool the cookies completely on the sheet pan (or
just eat them immediately...)
Stir remaining 1 tablespoon syrup,
vanilla,
and egg into oat mixture; add flour mixture, stirring
just until combined.
White cake
just uses the
egg «white»
and never uses butter or
vanilla.
Add one - third of
egg mixture to each of the pistachio, strawberry,
and vanilla mixtures; fold each
just to blend.
1/2 cup butter (
just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened
and unsalted) 3
eggs 1 tbsp molasses 1 tsp
vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.
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.
Once the butter - sugar paste has cooled (warm is fine, you
just don't want piping hot), whisk in the
eggs and vanilla.
Ice cream base is
just a rich custard — use half
and half or full cream
and egg yolks
and some great tahitian
vanilla extract
and some stevia (maybe a bit of honey) for sweetening.
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant
vanilla pudding (1 box) 2
eggs 1 tbsp cinnamon 1 tsp pure
vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting,
just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD
AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.
Add in
eggs and vanilla; beat until
just combined.
Combine bananas, buttermilk, sugar, wheat bran, oil,
egg white
and vanilla in large bowl; stir
just until blended.
Melt peanut butter
and butter together until
just melted
and set aside, add milk
and egg to dry ingredients with a large spoon or rubber spatula until
just mixed, add
vanilla and peanut butter / butter mixture
and mix well.
Next came some sugar a bunch of
eggs, some
vanilla and almond extracts,
and a mixture of milk
and sour cream,
just to keep everything moist.
Add lemon zest,
vanilla and egg and mix until
just combined.
In a separate bowl, combine buttermilk powder, water,
egg,
vanilla extract
and coconut oil; stir into dry ingredients
just until moistened.
Into that melty, glossy chocolate goodness goes cane sugar,
vanilla,
eggs,
and then you
just add your dry ingredients to the bowl — no sifting / separate bowl required!
Add
egg, brown sugar, oil,
vanilla, pumpkin puree
and milk
and then mix everything together, until
just combined.
3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half
and half (I
just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large
egg yolks pinch of kosher salt 2 tsp
vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips
and a lot less (as you can tell from the pics) but next time I will definitely use more
A rich
vanilla crème custard with a crispy sugary coating... ahhh, yes, the long Crème brûlée cravings have
just been reawakened with the healthier oh - so - close - to - the - French version - yet free of
eggs, dairy
and white sugar.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate
and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half
and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large
egg yolks 2 teaspoons
vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate
and cream in a large, heatproof bowl
and set over a saucepan of simmering water (I can't lie I
just put it right in a saucepan over medium heat
and skipped the simmering water).
Bananas
and eggs mix with a touch of
vanilla and cinnamon
just like a baked french toast then scramble it up like scrambled
eggs.
2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1
and 1/2 sticks of
just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2
eggs 1 t.
vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips
In a medium bowl, whisk the whole
eggs, yolk, 1/4 cup of the sour cream,
and the
vanilla,
just until lightly combined.
Then add everything else - the flax
egg, melted coconut oil / butter,
vanilla and milk,
and mix well until everything is
just combined.
Add the balance of ingredients (
eggs, maple syrup, melted chocolate coffee mixture, butter,
vanilla and hazelnuts)
and pulse until
just combined, be careful not to over mix.
The «
egg butter» mixture tasted so good with
just the
vanilla that I omitted the cinnamon (
and I LOOOVE cinnamon).
Beat cake mix, oil, sour cream,
eggs,
and vanilla on low speed in bowl of an electric mixer until
just combined.
Then
just crack in your
eggs, a splash of
vanilla,
and a few dollops of Greek yogurt (Sour cream or buttermilk work really well too!)
Add
eggs and vanilla and continue to mix until
just combined.
Add the oil,
eggs,
and vanilla into the flour mixture
and stir until
just combined (will be rather thick).
Whisk together
egg, 1 cup whipping cream,
and vanilla; add to flour mixture, stirring with a fork
just until dry ingredients are moistened
and mixture forms a shaggy dough.
Add
vanilla and eggs and continue beating until fluffy again (the coconut oil will sieze up when the
eggs are added,
just keep beating until it gets smooth
and fluffy).
The cake was so easy to make: the batter was ready in 15 minutes,
just whisk together the butter with the
egg yolks, ricotta,
vanilla, lemon juice
and sugar, beat the
egg whites, then gently mix them together
and add the flour + baking powder, finally fold in the blueberries.
Stir in the
egg and vanilla until
just incorporated.
I
just made this with the adjustments of using a half scoop of
vanilla protein powder in place of
eggs, raw honey in place of date / stevia, added a 1 / 4t
vanilla extract
and a tiny sprinkle of freshly grated nutmeg.
Beat in the sour cream, then add the pumpkin,
eggs,
vanilla, 1 teaspoon salt
and the spices
and beat until
just combined.
What makes a bread pudding perfect everyday fare is that it does not use fancy ingredients;
just bread, milk, cream, sugar,
eggs,
and some flavoring (like
vanilla and cinnamon).
Add
egg,
vanilla,
and almond extract
and pulse
just until dough clumps
and begins to form a ball, about 15 pulses.
This is
just 1/2 cup of
vanilla MuscleEgg
egg whites cooked, a few drops of with «English Toffee» Sweet Leaf Stevia,
and cinnamon.
In a medium bowl, add
eggs, pumpkin, heavy cream, milk, brown sugar, melted butter, remaining
vanilla, cinnamon, nutmeg, ginger
and salt, whisk until
just combined.
Once the honey mixture has cooled, add it to the dry ingredients /
egg yolks along with the
vanilla extract
and lemon zest then stir everything together until
just combined.