Sentences with phrase «for vanilla butter»

Here is a quick and easy dessert recipe for Vanilla Butter Cake.

Not exact matches

The company boasts no substitutes and no shortcuts for every product, using real butter, chocolate chips, Heath toffee crumbles, raisins, vanilla extract, brown sugar and macadamia nuts imported from South America and South Africa.

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

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.

Pumpkin Spice Bark combines coconut oil, pumpkin puree, Justin's vanilla almond butter and festive fall flavors for a sweet treat that only tastes indulgent!

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 - inchVanilla 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 pieFor 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 piefor 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 - inchvanilla 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.

I love the recipe for these high protein chocolate cupcakes with peanut butter vanilla bean frosting

After the butter and sugar have been blended, add egg, milk, vanilla and blend for a few minutes.

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.

For glaze, stir together sugar, buttermilk, baking soda, corn syrup, butter, vanilla and cinnamon in medium saucepan.

for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.

For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

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

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

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

for the cinnamon cream cheese frosting: 12 oz cream cheese, cold 6 tbsp unsalted butter, at room temperature 1 tbsp vanilla extract 4 cups powdered sugar 1 tsp cinnamon

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

for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract

ingredients: for the crust: 112 grams (1 stick, 8 tablespoons) unsalted butter, soft 100 grams (1/2 cup) granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 120 grams (1 cup) flour, plus 2 tablespoons if needed 1 egg yolk

2 1⁄4 cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1 cup Butter unsalted softened 3⁄4 cup Sugar granulated 3⁄4 cup Light Brown Sugar packed 1 tsp Vanilla Essence 2 tbsp Egg Replacer for 2 eggs 1 cup Semi-Sweet Chocolate Chips

While waiting for the chocolate and butter to melt, combine sugar, eggs, vanilla extract, and salt in a large bowl until mixed.

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)

Ingredients (Adapted from Joy of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

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 largVanilla 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 largvanilla 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 largvanilla 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

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs.

for the crust: 240 grams (2 cups) AP flour 120 grams (1 cup) white whole wheat flour 225 grams (2 sticks) unsalted butter 200 grams (1 cup) sugar 1 egg 1 1/2 teaspoons kosher salt 2 teaspoons vanilla extract

Add butter, vanilla extract and the powder mix constanly on low heat for 15 minutes or until the mixture has a very thick texture.

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.

I substituted oil for butter (because I was too lazy to walk over to the microwave) and added a bit of vanilla extract.

For the frosting 16 ounces cream cheese, softened 1 cup (2 sticks) butter, softened 1 1/2 teaspoons vanilla extract 3 cups powdered sugar, sifted

for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated

Pin It Ingredients For the cake: 355g plain flour 1 tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →

A layer of almond butter, vanilla bean paste, and a few other ingredients are topped with sweet coconut and agave nectar for a no - bake version of the childhood favorite.

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 cookiFor 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 cookifor 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 cookifor 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 cookifor 8 - 10 minutes, depending on how chewy you like your sugar cookies!

For the Cake 1 1/4 cups all - purpose flour 2/3 cup Dutch - process cocoa powder (or Hershey's special dark) 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermilk

5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting

For the Cheesecake 1 Tbsp butter 3 Tbsp graham cracker crumbs 8 oz package cream cheese 5 oz Greek yogurt 1 egg 1/4 cup brown sugar 1 tsp vanilla

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

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