In a separate large bowl whisk together the oil, brown sugar,
eggs and vanilla using a whisk until no sugar lumps remain and the eggs are evenly incorporated.
In a small bowl, combine the cream cheese, sugar,
egg and vanilla using a hand mixer until smooth.
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.
Using an electric mixer, beat the
eggs with the rice malt syrup
and vanilla until light
and fluffy.
In a separate bowl
using a hand mixer or in the bowl of a stand mixer, beat
egg whites
and vanilla until stiff peaks form.
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
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large
egg 1 1/2 teaspoons
vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I
used 1/2 a cup of milk chocolate drops
and 1/2 a cup white chocolate drops).
Another thing I like to do is add a teaspoon of
vanilla extract
and some cinnamon to the mix (when he made them, he
used 3 bananas
and 6
eggs to feed the 3 of us — it made plenty
and we had a few extra).
For the flourless chocolate cake layer, I
used melted dark chocolate, butter,
vanilla, brown sugar
and eggs.
Buttermilk
and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half
and half big bunch of lemon thyme or other herb, or
use a
vanilla pod, split
and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9
egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
In a large bowl,
use an electric mixer on medium speed to beat together the bananas, yogurt, tahini, butter,
vanilla extract
and eggs.
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I
used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla infused sugar 3 large
egg yolks 2 1/2 teaspoons
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder
and salt into a medium bowl
and set aside.
ingredients: 1 cup heavy cream 1/4 cup half
and half 1/4 cup low - fat milk (I had 1 %; if you drink whole,
use 1/2 cup
and leave out the half
and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3
egg yolks scrapings of a
vanilla bean
Add in the
vanilla if
using,
and the chia or
eggs.
In a stand mixer (or
using a whisk or hand mixer), beat
egg yolks, agave syrup or honey,
vanilla extract,
and vanilla seeds until light colored.
In a large mixing bowl mix together your coconut sugar, agave,
vanilla extract,
and egg (if
using chia
egg see notes!)
In the bowl of a stand mixer fitted with the paddle attachment or
using a hand mixer, beat together sugar, oil,
eggs and vanilla on medium high speed until well combined.
Then we cream together the butter
and sugars (I like to
use a combo of brown sugar
and white sugar)--
and add in the
egg,
vanilla and peppermint extract.
This
vanilla cupcake recipe however
uses your everyday baking store cupboard essentials such as butter, sugar,
eggs,
vanilla and flour.
Blend bananas,
eggs,
vanilla and protein powder together
using a stand or hand blender until well combined.
In the bowl of an electric mixer fitted with the paddle attachment or
using a hand mixer, beat together sugar, melted butter,
eggs,
vanilla extract
and orange zest on medium - high speed until well combined.
- 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
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
Add sugar, flax
eggs and vanilla if
using,
and beat until combined.
: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.
In a medium bowl, combine the milk,
eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if
using)
and vanilla.
: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.
: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.
My mom
and grandma
used boxed pudding mix those many years ago
and while I honestly believe that boxed pudding is delicious, it also does have a lot of weird ingredients listed in it, most of which are not «milk,
eggs, sugar» which is pretty much all that's in this homemade
vanilla pudding.
Muffins Non-stick cooking or baking spray, I
used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large
eggs 4 Tbsp (1/2 stick) unsalted butter, melted
and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp
vanilla extract
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.
I
used my KitchenAid mixer to easily form soft peaks out of my
egg whites before gently folding in the coconut sugar,
vanilla, grapefruit juice, pinch of salt, shredded coconut,
and grapefruit zest.
-- 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...)
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I
used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature
and chopped 1 3/4 cups (350g) granulated sugar 3 large
eggs 1 teaspoon
vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
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.
Ingredients For the doughnut: 1 cup flour (I
used 3/4 all - purpose
and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large
egg 1/3 cup Greek yogurt (I
used 0 %
Vanilla Chobani) 1/4 cup milk 1/2 teaspoon vanilla
Vanilla Chobani) 1/4 cup milk 1/2 teaspoon
vanilla vanilla extract
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh
eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure
vanilla extract coconut oil —
use for frying in skillet
and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
Place the drained beans,
eggs, cacao powder, 2⁄3 cup of the maple syrup, the
vanilla extract,
and coffee extract, if
using, into a food processor with a pinch of salt.
White cake just
uses the
egg «white»
and never
uses butter or
vanilla.
In a separate bowl, whisk together the
eggs, buttermilk, coconut oil or butter,
vanilla,
and honey (if
using).
Process
eggs, sugar,
vanilla and Nocello (if
use) in now - empty processor until very pale yellow, about 2 minutes.
pure
vanilla extract 4
eggs 1 1/2 cups all - purpose flour 1 cup unsweetened cocoa powder (I
used half dark cocoa
and half regular) 1 tsp.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large
eggs — 1 1/2 cups
vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon
vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts
and seeds (I
used almonds
and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Used three small, very ripe, organic bananas (1 Cup mashed), 1t of Cinnamon, 1t of
vanilla and 1 t of almond extract, 1 T of local raw honey
and one T of agave syrup, as well as the 4 organise
eggs and 1/2 cup of Ghee called for in the recipe.
Beat in
egg yolk (refrigerate the
egg white until ready to
use),
vanilla,
and milk until combined.
Add in the
eggs,
vanilla, honey, apple cider vinegar, coconut oil, 2 bananas
and shredded coconut
and using an electric mixer blend until well combined
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large
egg 1 teaspoon
vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I
used chips with 70 % cocoa solids Position a rack in the middle of the oven
and preheat to 180 °C / 350 °F.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted
and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2
eggs, lightly beaten 2 teaspoons
vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved
and pitted — I
used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.