In a large mixing bowl, beat together eggs, sugar, stevia, coconut oil, vanilla and
coconut extract until smooth and creamy, about 2 minutes.
In a food processor, blend together egg replacer, brown sugar, honey, oil, figs, prunes, chocolate soy milk, vanilla and
orange extract until smooth.
Beat oil, both sugars, baby food, ginger and vanilla
extract until smooth, about 2 minutes.
Once bread has cooled, you can make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla
extract until smooth and creamy.
Make cheesecake filling: whip cottage cheese with Greek yogurt and vanilla
extract until smooth.
Then in a large bowl beat the cream cheese, powdered sugar, lemon zest and vanilla
extract until smooth and creamy.
In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla
extract until smooth.
Whisk together some confectioner's sugar and salt, and then stir in some half - and - half and vanilla
extract until smooth.
In a large bowl, combine the bananas, egg whites, eggs, evoo, almond milk, honey and vanilla
extract until smooth.
Beat in the yogurt and vanilla
extract until smooth.
In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla
extract until smooth.
In a clean bowl, beat the cream cheese, milk and vanilla
extract until smooth, about 2 - 3 minutes on medium speed.
In a clean bowl, beat the cream cheese, sugar, milk and vanilla
extract until smooth, about 2 - 3 minutes on medium speed.
In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla
extract until smooth.
Beat in the eggs and
extracts until smooth.
Then whisk in the egg, and vanilla
extract until smooth.
In a small bowl, combine 1 cup icing sugar, 1 tbsp half and half, 2 tsp melted unsalted butter, and 1/2 tsp vanilla
extract until smooth.
For the Glaze In a mixer bowl, beat together cream cheese, confectioner's sugar, milk and vanilla
extract until smooth and pourable.
In a medium bowl, beat cream cheese, sugar, egg and vanilla
extract until smooth.
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Line a baking sheet with baking paper or a silpat 3) In a medium bowl, cream together the coconut oil, honey, pure vanilla
extract until smooth.
In a large bowl beat together the butter, sugar, sweetener, almond extract, and vanilla
extract until smooth and creamy ad a medium speed.
In a separate bowl, beat the egg, sour cream, milk and
extracts until smooth; stir into dry ingredients just until moistened (batter will be thick).
Meanwhile, in a food processor or blender, mix the Greek yogurt, coconut cream, frozen strawberries, honey and vanilla
extract until smooth.
Mix in 1/2 cup Sugar In The Raw ™ Organic White, eggs, and vanilla
extract until smooth.
Remove from heat; stir in butter and vanilla
extract until smooth.
In a large bowl, beat the almond butter, egg, honey, and
extract until smooth.
Combine the powdered sugar, milk and vanilla
extract until smooth.
In a large bowl whisk the honey, maple syrup, coconut oil, and vanilla
extract until smooth.
Beat in maple syrup and vanilla
extract until smooth.
Use a hand mixer or stand mixer to beat together cream cheese, salted butter, powdered sugar, milk and Vanilla
Extract until smooth.
Beat in egg and vanilla
extract until smooth.
For the filling: In a medium mixing bowl, beat cream cheese, powdered sugar and vanilla
extract until smooth.
In a large mixing bowl stir together melted chocolate, coconut oil, sugar, coconut milk and vanilla
extract until smooth.
Mix in the milk and vanilla
extract until smooth and well blended.
vanilla
extract until smooth.
In a large mixing bowl, beat the butter with a little icing sugar and the vanilla
extract until smooth.
Beat in the powdered sugar, then the salt, milk, and vanilla
extract until smooth.
coconut oil and vanilla
extract until smooth and creamy.