Rodelle Organic Baker's Extract is a great substitute
for Pure Vanilla Extract.
Rodelle Baker's Extract is a great substitute
for Pure Vanilla Extract in cookies, cakes and more.
This organic blend of Pure Vanilla Extract and other natural flavors such as chocolate, caramel, cream and oak is a great substitute
for Pure Vanilla Extract!
Rodelle Organic Baker's Extract is a great substitute
for Pure Vanilla Extract.
Substitute Clear Vanilla
for Pure Vanilla Extract.
Just skip the Thin Mints, and swap the peppermint extract out
for some pure vanilla extract.
Rodelle Baker's Extract is a great substitute
for Pure Vanilla Extract in cookies, cakes and more.
Not exact matches
Ingredients
for Crunchy Sugar Crisp Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Evaporated Cane Juice, Palm Oil, Brown
Pure Cane Sugar, Natural Flavor,
Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary
Extract.
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
Ingredients
for Crunchy Chocolate Chip Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Evaporated Cane Juice, Brown
Pure Cane Sugar, Natural Flavor, Salt,
Vanilla, Sodium Acid Pyrophosphate, Baking Soda, Xanthan Gum, Rosemary
Extract.
Ingredients
for Crunchy Double Chocolate Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown
Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa Powder, Natural Flavors,
Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary
Extract.
If you were secretly hoping
for a lemony face - punch, try using
pure lemon
extract in place of the
pure vanilla extract.
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
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
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp coconut oil 2 tbsp
pure pumpkin puree 1/4 tsp
vanilla extract 1 / 4 tsp pumpkin pie spice
The recipe calls
for unsweetened non-dairy milk, like almond, hazelnut or coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder,
pure vanilla extract and a pinch of salt.
They're made with whole wheat flour (I used white whole wheat),
pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both
vanilla and almond
extracts for a seriously addicting and healthy muffin.
Visit our recipe page
for great ideas on how to use
vanilla extract, whole beans, or
pure ground
vanilla in your next recipe!
3 cups cashews, soaked
for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon
pure vanilla extract 1/4 cup filtered water
I only made a few slight changes to the recipe: added a splash of
vanilla extract, used a tablespoon of
pure maple syrup instead of the stevia, and substituted 1/2 tsp of pumpkin pie spice
for the cloves.
for the
vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut butter filling 1 teaspoon
pure vanilla extract
for the peanut butter filling: 1/2 stick butter, softened and cut into cubes 1/2 cup smooth peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon
pure vanilla extract
Maple Frosting 6 oz cream cheese, at room temperature 3 tbsp unsalted butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp
pure vanilla extract 2 cups sifted confectioners» sugar 1/2 cup coarsely chopped Heath bars,
for serving (2 1.4 - ounce bars)
pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded coconut + extra
for topping (If you use sweetened coconut you could reduce the sugar further)
Used
pure vanilla extract instead of imitation clear
vanilla (Milk Bar swears by the clear stuff
for getting the brightest white frosting and a «box - mix» taste, but I'm all about the real stuff).
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon
pure vanilla extract 1 teaspoon
pure almond
extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
FOR THE GLAZE (OPTIONAL) 1 cup heavy cream 1/2 cup packed light brown sugar 1 tablespoon light corn syrup 1 teaspoon
pure vanilla extract 2 (3 - inch - long) cinnamon sticks
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
3/4 cup heavy cream + more
for brushing, very cold 1/2 scraped
vanilla bean 2 teaspoons
pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
I cut your recipe in half, used
pure almond
extract instead of
vanilla, baked
for just 13 minutes and they turned out exactly as pictured, though required careful removal even with the use of parchment.
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
1/2 cup (1 stick) unsalted butter, softened to room temperature 1 cup light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon
pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process cocoa powder (I like Droste) 1 1/2 baking powder 1/4 teaspoon Kosher or sea salt 3/4 cup milk (not skim or nonfat) confectioners sugar,
for dusting (optional)
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
Makes 12 1 cup quinoa, rinsed 1/4 cup vegetable oil, such as safflower, plus more
for pan 2 cups all - purpose flour, plus more
for pan 3/4 cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup raisins 3/4 cup whole milk 1 large egg 1 teaspoon
pure vanilla extract Directions
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut oil, melted 1 tablespoon
pure vanilla extract dark chocolate chips
for the eyes (optional)
If you paid $ 20.00
for a big bottle (even in Mexico), is not
pure vanilla extract.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1 tsp
pure vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water
for sealing wonton edges Vegetable oil
for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
Let's start baking... Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan
For the cake Ingredients: 1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french
vanilla instant pudding 1 tsp
pure vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions: 1.
Vanilla is an amazing ingredient and it is totally worth the extra price
for the
pure extract.
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups of graham cracker crumbs 1 tsp
pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate
for drizzling water to seal the eggroll vegetable oil
for frying Directions: 1.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp
pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Ingredients
For the cookie dough: 1 cup of margarine, softened (must be made with 80 % vegetable oil, I use Land O Lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 box of french
vanilla instant pudding mix, dry 2 eggs 1 tsp
pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups of all purpose flour Directions: 1.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp
pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips
for garnish Directions:
for garnish Directions: 1.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients
For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp
pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.
Let's start baking... Cookie Dough Frosting Ingredients: 1 cup margarine, softened (2 sticks) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant
vanilla pudding 2 tsp
pure vanilla extract 2 - 4 tbsp of milk (it will depend on your desired consistency
for the frosting) 1 tsp salt 2 cups all purpose flour 2 cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.
Ingredients - 1 cup tahini - 1/2 cup coconut sugar - 1/4 cup
pure maple syrup - 1 teaspoon
vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips
For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon coconut oil
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:
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:
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (
FOR THE GARNISH) Directions:
FOR THE GARNISH) Directions: 1.
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce
for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
for half) 8 eggs 2 tsp
pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
I not only used butter in sugar to sweeten the graham cracker crumbs
for the cheesecake's crust, I added McCormick ®
Pure Vanilla Extract.