Not exact matches
Add
eggs, milk, oil,
and vanilla; beat on medium speed
for 2 minutes.
In a medium bowl whisk together flour, baking powder
and salt, then alternating with the cream gently fold into
egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel,
vanilla and melted butter, pour into prepared pan
and bake
for approximately 40 - 45 minutes.
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 pie
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 pie
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
After the butter
and sugar have been blended, add
egg, milk,
vanilla and blend
for a few minutes.
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».
- Add in the sugar, cream of tarter
and vanilla with the
egg whites beating
for 6 minutes of medium speed.
Scrape down the sides of the bowl,
and add the
egg,
vanilla,
and melted chocolate,
and beat
for 7 to 8 minutes.
Dough: in a mixer bowl with a kneading attachment, put flour, yeast, butter, sugar,
eggs, cheese,
vanilla and salt
and knead
for 10 - 12 minutes until you get a slightly sticky dough.
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 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples
and pan 1
vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
In a bowl of mixer with a whipping attachment, whip
eggs, sugar, salt
and vanilla at high speed
for 5 - 6 minutes until you get a very airy
and bright cream.
While waiting
for the chocolate
and butter to melt, combine sugar,
eggs,
vanilla extract,
and salt in a large bowl until mixed.
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed
and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt
for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3
egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar,
and salt in a large bowl.
directions: Make the crust: place butter, sugar,
eggs, salt,
and vanilla into the bowl of a stand mixer
and beat on high speed
for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color,
and doubled in volume.
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers
and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large
egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL)
vanilla extract 1 cup (240 mL) milk
For the flourless chocolate cake layer, I used melted dark chocolate, butter,
vanilla, brown sugar
and eggs.
I added in a packet of NuZest Smooth
Vanilla protein powder
for an extra boost of protein — it's 100 % vegetable, natural, free from common allergens (e.g.
eggs, nuts, crustaceans, sesame, mustards, or fish),
and... also gluten - free, soy - free, dairy - free!
The filling, which calls
for curd cheese,
eggs,
vanilla custard,
and that weird
vanilla sauce mix was made with yoghurt, starch, sugar, chickpea flour,
and coconut oil instead.
In a mixer bowl whip
eggs, sugar, salt,
and vanilla at high speed
for 5 - 6 minutes until you get a very fluffy
and light mixture.
Ingredients 3
eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp
vanilla 1 cup each Bluebird Grain Farm Emmer flour
and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk
and let sit
for... Continued
Add the sugars
and beat at medium speed
for a couple of minutes, then add the
eggs one at a time, beating well after each addition, followed by the
vanilla and rum.
Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar,
eggs, salt,
vanilla, yogurt
and milk
and knead on low speed
for 10 - 12 minutes, until the dough is uniform, soft
and slightly sticky.
--
For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
For the cookie dough, beat together butter
and sugar
for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for about 2 minutes — Add the
eggs and egg yolks until smooth,
and then add
vanilla — In a separate bowl, sift together the flour, salt,
and baking powder,
and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap
and chill in the fridge
for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough
and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake
for 8 - 10 minutes, depending on how chewy you like your sugar cooki
for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2
eggs, room temperature ○ 1 tsp
vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
1-1/2 cups all purpose flour plus more
for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold
and cut into cubes 1
egg yolk 1 teaspoon
vanilla extract
Cream butter
and sugar
for 5 minutes, add
vanilla and eggs one by one.
In a food processor, combine together the butter, sugar, mashed bananas,
vanilla,
eggs and coconut milk
for a minute or two until well combined.
Add the
egg and vanilla and mix
for several minutes until light, fluffy
and a pale yellow color.
The recipe calls
for quinoa flour, cacao powder, baking powder, avocado,
vanilla extract, honey, protein powder, milk,
egg white, stevia goji berries
and vegan chocolate chips.
Place the granulated sugar,
eggs,
and vanilla in the bowl of a stand mixer fitted with the balloon whisk
and whisk on medium high speed
for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.
They call
for grass - fed
vanilla whey protein powder, almond butter, raw honey,
eggs, salt,
and baking soda.
- Preheat oven to 350 degrees
and line 1 pan of regular muffin tins
and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized
and 8 mini muffins
for the bouquet)- Add the cake mix, buttermilk, oil, almond extract,
and vanilla extract to an electric mixer
and mix on medium
for 30 seconds - Add
eggs one at a time
and beat until well mixed - Turn mixer to high
and beat
for another 2 minutes - Fill liners about 2/3 full with batter - Bake
for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
I want to get the calories down
for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened almond milk, 1 scoop organic plant based protein powder, 1 tsp pure
vanilla extract, 1 tbs organic cocoa, 1
egg yolk, stevia to taste,
and contents of 2 probiotic capsules.
4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra
for sprinkling 1 large
egg 1 teaspoon
vanilla bean paste (or pure
vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled
and quartered Powdered sugar,
for garnish
2 cups spelt flour (or a mix of 1.5 cups all - purpose flour
and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda
and sea salt 2 teaspoons of each: cinnamon, nutmeg
and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large
eggs 1 tablespoon
vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 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 dark brown sugar 1/2 cup granulated sugar 2 large
eggs, room temperature 2 teaspoons pure
vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved
and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar,
for topping
My version has six ingredients; aside from the usual peanut butter,
egg,
and brown sugar, this recipe has
vanilla for flavor
and cornstarch
and baking powder to give the cookies a chewy texture.
I've also taken to spicing it up with ground ginger, cardamom, cinnamon,
and spiking the
egg white mix with a dash of orange essence
and vanilla extract
and also add maple syrup
for more flavor.
:D Milky Way
and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large
eggs 2 teaspoons
vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Pine nut
and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large
eggs 2 large
egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon
vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted
and cooled — or use almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
For this version I used International Delight Fat Free Caramel Macchiato
and threw in a little bit of brewed coffee, cinnamon,
vanilla and eggs - of course - then topped it with butter, maple syrup
and whipped cream.
Using an electric mixer, beat together the
eggs, sugar,
and vanilla extract
for about 2 minutes until completely incorporated
and smooth.
* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup butter, plus extra
for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon
vanilla * 3
eggs, separated
and at room temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)
Add the
egg and vanilla extract,
and beat on medium speed
for one minute more.
Then mix in the
egg for tenderness, a little
vanilla extract
and the red food coloring.
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Add in the
eggs and vanilla and continue beating
for about 1 minute until well combined.
-- 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...)
For the Filling: 8 ounces cream cheese (room temperature) 1 egg + 1 egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1 cup fresh peaches, chopped and pureed (reserve 1/2 cup for serving) 2 tablespoons flour 1 tablespoon vanilla extr
For the Filling: 8 ounces cream cheese (room temperature) 1
egg + 1
egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1 cup fresh peaches, chopped
and pureed (reserve 1/2 cup
for serving) 2 tablespoons flour 1 tablespoon vanilla extr
for serving) 2 tablespoons flour 1 tablespoon
vanilla extract
Add mashed bananas, Greek yogurt, pumpkin puree,
and vanilla extract to the butter - sugar -
eggs mixture,
and continue beating, using electric mixer, until well combined —
for about another minute.