To the cooled butter and brown sugar whisk in
your large egg and vanilla, then fold in your flour, baking powder, and salt with a rubber spatula just until the flour disappears.
Not exact matches
The recipe includes 6oz of butter
and two
large eggs along with caster sugar, baking flour, baking powder
and vanilla extract.
In a
large mixing bowl, combine the sugar, flour,
eggs, oranges
and juice from the can, walnuts, baking soda, salt
and vanilla.
In a
large bowl, whisk
eggs, sugar (1/4 Cup),
vanilla extract,
and salt.
In a
large bowl combine the ricotta, sugar,
eggs, lemon juice,
vanilla,
and melted butter with a wire whisk until well combined.
In a
large bowl, beat
eggs; beat in yogurt, buttermilk, oil, sugar,
and vanilla.
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
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold
and cut into 1/2 - inch pieces
Combine 1 1⁄2 cups sugar, shortening, pumpkin puree,
eggs, milk
and vanilla in
large bowl.
Blondies: 1/2 cup unsalted butter, melted
and cooled slightly 1 cup light brown sugar, packed 1
large egg yolk 1 teaspoon pure
vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1
large egg • 1 tsp
vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit
and cut in half)
In a
large bowl, whisk together the
eggs, applesauce, coconut milk, lemon juice,
vanilla extract, maple syrup
and maple or coconut sugar until smooth.
In a
large mixing bowl, combine sugar, flour, milk,
egg and vanilla.
In a
large bowl stir together the coconut oil, almond butter, maple syrup,
vanilla and flax
egg.
In a
large bowl, beat together evaporated milk, pumpkin,
eggs, sugar, Bisquick, butter, pumpkin pie spice,
and vanilla with a hand mixer until smooth.
In a
large bowl mix together the butter
and sugar
and add the
egg and vanilla.
In a
large mixing bowl, whisk together
eggs and sugar, add maple syrup,
vanilla extract,
and salt
and whisk together.
In a
large bowl, whisk the whole
eggs and yolks with 1/4 cup of the sugar, the
vanilla and salt.
While waiting for the chocolate
and butter to melt, combine sugar,
eggs,
vanilla extract,
and salt in a
large bowl until mixed.
Blondies: 3/4 cup (1 1/2 sticks) unsalted butter, melted
and cooled slightly 1 1/2 cups granulated sugar 2
large eggs, room temperature 1 tablespoon pure
vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies) *
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).
In a
large mixing bowl, beat together the
eggs, sugar, oil, butternut squash puree, orange zest,
and vanilla until well mixed.
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 larg
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 larg
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 larg
vanilla bean directions: Make the crust: place flour, sugar,
and salt in a
large bowl.
In another bowl or
large glass measuring cup, whisk together
eggs, milk, olive oil
and vanilla extract.
In a
large bowl, beat together
eggs, remaining oil, sugars
and vanilla.
In a
large bowl combine
eggs, bourbon,
vanilla,
and salt.
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
Whisk
egg, butter, granulated sugar, brown sugar,
and vanilla in a
large bowl until smooth.
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
In a
large bowl, whisk together the
eggs, cashew butter, 1/4 cup coconut sugar,
and vanilla extract.
In a
large bowl, use an electric mixer on medium speed to beat together the bananas, yogurt, tahini, butter,
vanilla extract
and eggs.
In a stand mixer or
large bowl, add the sugar, butter,
egg whites, applesauce,
vanilla extract
and butter extract.
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.
In a separate
large bowl, mix together the
eggs, almond milk, honey,
vanilla, lemon juice,
and lemon zest.
In a
large mixing bowl, combine melted butter, maple syrup, milk, yogurt,
egg,
and vanilla extract.
In a
large bowl, whisk
eggs, sugar, sour cream, oil, salt,
vanilla extract
and mashed bananas until blended.
Mix together butter, sugars,
eggs and vanilla in a stand mixer (or
large bowl) until well blended.
Add
eggs, honey,
and vanilla to a
large bowl or stand mixer.
In a
large bowl beat
eggs, white sugar, brown sugar, salt,
vanilla extract
and lemon zest until blended.
In
large bowl, stir peanut butter together with sugar,
egg, cocoa,
and vanilla until combined.
In a
large bowl, beat together the
egg replacer powder, water, oil, rice milk,
and vanilla until well combined.
Combine flours, sugar,
eggs, milk, 6 tablespoons canola oil,
vanilla,
and salt in a
large measuring cup or bowl.
In a
large bowl, add melted ghee, coconut sugar, banana,
vanilla,
eggs and combine with a whisk until all ingredients are incorporated.
In a
large bowl whisk together
eggs, water,
vanilla and agave 2.
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3
large eggs, lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1 teaspoon
vanilla extract 3 cups peeled
and finely chopped Gala apples (about 1 1/2 lb.)
In a
large mixing bowl mix together your coconut sugar, agave,
vanilla extract,
and egg (if using chia
egg see notes!)
In a
large mixing bowl, whisk together the pumpkin puree,
eggs, maple syrup, coconut milk,
vanilla,
and vinegar until very smooth
and well combined
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1
large egg 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted
and chopped
In a separate
large bowl mix together all wet ingredients: zucchini, carrots, shredded apple,
eggs, maple syrup,
vanilla extract, coconut oil, orange juice, zest
and yogurt.
In a
large bowl (this can also be done in a blender) whisk together the
eggs, milk, flour, sugar, cinnamon,
vanilla,
and salt until smooth.
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