150
g powdered sugar (you may need more) 15 g butter, melted 1 tbsp corn syrup 2 tbsp milk (you may need more) 1/2 tsp vanilla extract
310 g unbleached all - purpose flour 30 g cocoa powder (Dutch processed) 1/2 teaspoon ground cardamom 1/2 teaspoon salt 170 g (1 1/2 sticks) butter, softened 200
g powdered sugar 100 g firmly packed dark brown sugar 1 1/2 tablespoons Nielsen - Massey Madagascar Bourbon Pure Vanilla Extract 1 teaspoon Nielsen - Massey Pure Chocolate Extract 1 egg 60 ml unsulphured original molasses 50 g sugar to dip glass bottom
For the caramel filling: 220 g cream cheese, at room temperature 150 g salted caramel sauce, at room temperature 50
g powdered sugar 50 g heavy cream
3 eggs 200 g granulated sugar 150 g canned pumpkin puree 1/2 lemon, juiced 105 g flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ground ginger 1/2 tsp salt 120 g pecans, chopped and slightly toasted 100
g powdered sugar, for dusting
Add 25
g powdered sugar and whip for another 2 to 5 minutes, or until the mixture resembles thick marshmallow fluff or very stiff whipped cream.
Not exact matches
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105
g) buckwheat flour 3/4 cup (90
g) millet flour 3/4 cup (90
g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut
sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Ingredients Vanilla Bean Panna Cotta 1 teaspoon
powdered gelatin 4 teaspoons cold water 3/4 cup (150
g) whole milk 3/4 cup (150
g) heavy cream 1/4 cup + 1 tablespoon granulated white
sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
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 pieces
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100
g muscovado
sugar 300
g rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
192
g all purpose flour 301.5
g granulated
sugar 128
g unsweetened cocoa
powder 1.5 tsp baking soda 1.5 tsp baking
powder 1 tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3
g semi-sweet chocolate
340.5
g salted butter, softened to room temp 384
g powdered sugar 96
g unsweetened cocoa
powder 2 tsp vanilla extract 3 - 4 tbsp heavy whipping cream
Batter: 100
g (3/4 cup plus 1 1/2 tablespoons) flour 80
g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking
powder 1 pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil
Muffin 1 cup + 1 tablespoon (100
g) oat flour 1 cup + 2 tablespoons (150
g) white rice flour 1/4 cup + 2 tablespoons (60
g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170
g) white granulated
sugar 1 tablespoon of baking
powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170
g) of whole milk 1/4 cup (2 fl oz or 60
g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115
g or 1 stick) unsalted butter, melted and cooled
INGREDIENTS Crumble 100
g granulated
sugar 1/2 cup 25
g light brown
sugar 1 1/2 Tbsp (tightly packed) 90
g cake flour 3/4 cup 2
g baking
powder 1/2 tsp... Read More
1 cup Earth Balance vegan butter 1 cup
sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener -
G Egg Replacer
Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon
sugar
of the original orange - flavored
powder has 45 calories and 12
g of carbohydrates, including 9
g of
sugar.
Ingredients: 190
g (1 1/2 cup) flour 40
g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking
powder 1 teaspoon vanilla
sugar 1/4 teaspoon fine salt 225
g (1 cup) butter or avocado oil for a healthier choice 220
g (1 cup) granulated
sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
Topping Fresh berries and fruits Liquorice
powder Cocoa nibs Chocolate Seeds, nuts and nut butter Fresh mint Roasted coconut Chocolate Granola Raspberry mash (150
g raspberries mashed with 1 tsp coconut
sugar + 1/2 tsp vanilla)
Butterscotch Cake Batter 1/2 cup (90
g) teff flour 1/2 cup (90
g) potato starch 1/2 cup (70
g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30
g) white rice flour 1/4 cup (30
g) tapioca starch 2 tablespoons (20
g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 cup (115
g or 1 stick) unsalted butter 1 1/4 cup (275
g) dark brown
sugar 1/2 cup (100
g) white granulated
sugar 1/2 cup (100
g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
15 tbsp (200
g) butter 1/2 tsp (0.5
g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp
sugar 2 eggs 1 1/3 cups (3 dl)
sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking
powder Confection
sugar for decoration
2 sticks (225
g) unsalted butter 3/4 cup (90
g)
powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140
g) superfine brown rice flour 3/4 cup (75
g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70
g) amaranth flour 1/2 cup (80
g) potato starch 1/4 cup (30
g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter,
powdered sugar, and vanilla seeds.
For the pie: 1/2 cup firm silken tofu, at room temperature 3/4 cup
sugar 1.5 oz bittersweet chocolate, melted and cooled 1 tsp vanilla 2T cocoa
powder 1T Ener -
G 1/4 cup warm water
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated
sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener -
G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa
powder 1 tsp baking
powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips
On frosting, I cut down
powdered sugar to 3 cups & did add maple syrup... wow A
G A I N..
180
g unsalted butter 150
g chocolate, coarsely chopped 1 1/2 cup (90
g) all - purpose flour 2 tbsp cornstarch 1/2 tsp baking
powder 1/2 tsp salt 1 cup (200
g)
sugar 4 eggs 1tsp vanilla extract
Then you add about 25
g (1/4 cup) of
powdered sugar and whip until the mass is very thick and looks similar to the marshmallow fluff on of the pictures here.
8 large eggs 1 1/2 cups (300
g) white granulated
sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210
g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha
powder (optional for marbling)
3 Tbsp warm water 2 Tbsp Ener -
G Egg Replacer
Powder 1/8 teaspoon cream of tartar 3 1/2 cup confectioner's
sugar 1/4 tsp vanilla 1/4 teaspoon almond extract 1/4 teaspoon orange extract
To make the marshmallow fluff for this recipe, double the amount of
sugar (100
g or 1 cup
powdered sugar).
To make the shortbread cookies (makes about 15): 120
g (1/2 cup) refined coconut oil, room temperature 60
g (1/2 cup, unsifted)
powdered sugar 2 tablespoons cornstarch 170
g (1 1/2 cups plus 2 tablespoons) flour 1/4 teaspoon baking
powder 1 pinch salt 1 tablespoon soy milk, optional
300
g almond meal 5 - 6 tablespoons muscovado
sugar a few pinches of cinnamon
powder 1 large tablespoon cocoa
powder a pinch of whole sea salt 70
g pure cocoa butter, melted 30 ml extra virgin olive oil 1 tablespoon almond butter
200 ml (1/2 cup + 1/3 cup) soy milk 25
g fresh yeast or 8
g (2 1/2 t) instant dry yeast 50
g (1/4 cup) + 1 t
sugar, divided 500
g (4 cups + 2 1/2 T) all purpose flour, divided 200
g (3/4 cup + 2 T) vegan margarine, softened 1/4 t salt 3/4 t baking
powder
3 tablespoons chickpea flour, sifted 150 ml (1/2 cup + 1/8 cup) hot water 150
g (3/4 cup)
sugar 2 tablespoons canola oil 100
g (3/4 cup + 1 tablespoon) all - purpose flour 2 teaspoons baking
powder 50
g (1/4 plus 1/8 cup) cornstarch
1 cup + 2T whole wheat pastry flour 1 tsp baking
powder 1/8 tsp salt 3/4 cup
sugar 1/4 cup (1/2 stick) Earth Balance 1 tsp vanilla 1 Ener -
G egg 1/4 cup + 2T soymilk 8 Oreos / Hydrox / Newman O ’s
10 2/3 tablespoons margarine 2/3 cup molasses 2/3 cup
sugar 1 tablespoon ground ginger 1 tablespoon cinnamon 3/4 tablespoon baking soda 1 1/2 teaspoons egg replacer
powder (such as Ener -
G ®) 2 tablespoons water 4 3/4 cups sifted all - purpose flour
2 tbsp cocoa
powder 250
g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking
powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2 eggs 175
g (2 dl; 3/4 cup plus 2 tbsp) granulated
sugar 2 1/2 dl (1 cup) buttermilk 180
g bittersweet chocolate (70 % cocoa), melted & cooled 90
g bittersweet chocolate (70 % cocoa), roughly chopped 115
g (1 stick) unsalted butter, melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top
For the muffins — 100
g whole wheat spelt flour — 70
g white spelt flour — 60
g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking
powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70
g natural cane
sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
and because i reposted this, I felt I should do the (ballpark) nutrition legwork - Values for unsweetened cocoa
powder, off the shelf honey, YMMV Calories 412
g Calories from Fat 163
g Total Fat 18.5
g Saturated Fat 2
g Total Carbohydrate 26
g Dietary Fiber 1
g Sugars 19
g Protein 7
g
185
g flour 1 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger and cardamon) 185 pumpkin puree 45
g ricotta cheese 125
g butter, at room temperature 180
g brown
sugar 3 eggs, at room temperature 1 tsp vanilla extract
200
g flour 100
g sugar 1/4 tsp baking
powder 1/8 tsp salt 2 eggs 1/2 tsp vanilla extract 50
g roasted almonds, chopped 25
g dried cherries
260
g flour 100
g shredded coconut 1/2 tsp baking
powder pinch of salt 170
g butter, at room temperature 140
g sugar 1 egg, lightly beaten
113
g (1 stick) butter, at room temperature 100
g granulated
sugar 65
g sour cream 2 large eggs, at room temperature 1 tsp vanilla extract zest of 1 lime 250
g flour 90
g almond meal (or flour) 1,5 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt
12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/4 cup Ener -
G Egg Replacer 1/2 cup cold water 1/4 cup
sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup of boiling water
345
g unsalted butter, at room temperature 450
g sugar 5 eggs 2 tsp vanilla extract 245
g coconut milk 320
g flour 100 coconut flour 2 tsp baking
powder pinch of salt
3 tbsp rum 30
g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated
sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55
g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15
g (1 tbsp) butter, for frying 15
g + 15
g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp
powdered sugar, to caramelize
First of all I suppose substituted coconut oil for coconut
sugar for brown
sugar, coconut milk for almond milk, I used coconut flour, energy
g egg for baking
powder.
Serves: 2 Nutrition: 288 calories, 22.8
g fat, 3.9
g saturated fat, 284 mg sodium, 23.6
g carbs, 9.6
g fiber, 11.2
g sugar, 8.0
g protein (calculated without protein
powder and with 1 teaspoon maple syrup)
NUTRITION (per serving) 110 cal, 1
g pro, 14
g carb, 2
g fiber, 10
g sugars, 6
g fat, 4.5
g sat fat, 40 mg sodium MORE: The 6 Healthiest Protein
Powders For Your Smoothie
Serves: 2 Nutrition: 301 calories, 23.8
g fat, 17.1
g saturated fat, 15 mg sodium, 25.3
g carbs, 8.1
g fiber, 13.5
g sugar, 4.3
g protein (calculated with no protein
powder and Trader Joe's Low - Fat Chocolate Cookies)
The Cake: 2 1/2 cups (325
g) all purpose flour 1 3/4 cups (350
g) white granulated
sugar 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup (170 ml) vegetable oil 1/2 cup (130 ml) buttermilk 1/4 cup (60 ml) lime juice 3 large eggs 2 tablespoons lime zest, from 2 large lemons 2 tablespoons poppy seeds