Sentences with phrase «milks over the vanilla»

Not exact matches

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

I also love to pour unsweetened vanilla almond milk over my oatmeal at the very end to add some extra moisture and creaminess, so you can do this if you wish, or skip it!

In other bowl mix the Condensed milk, evaporated milk, vanilla and cream, mix well, and with a large spoonful empty over the cake, until finish the mix.

Mix together the wet ingredients (coconut milk through vanilla) in a saucepan over low heat.

Warm the cream, milk and vanilla pod together in a small saucepan over a low heat.

In a medium saucepan over medium heat, add the milk, cinnamon stick, cardamom pods, vanilla beans, and honey and heat until it's scalding, just below a boil.

:D Finally, I made some almost - vegan caramel sauce with some arrowroot, vanilla soy milk, 2 pats of butter, 1c of cane sugar, and some extra dark maple syrup and drizzled it all over the top.

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

Combine oats, chia seeds, Luz Almond Milk, salt, vanilla and stevia / sweetener in a saucepan over medium heat.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.

Place milk, cream and vanilla in a heavy saucepan over medium heat and bring just to a boil.

Whisk the milk, eggs, salt and vanilla in a medium bowl and pour evenly over cinnamon toast in baking dish.

In a small sauce pan, over medium low heat, pour in the almond milk, maple syrup, peanut butter and vanilla.

I've been dyyyying to make my own almond milk, and the vanilla and maple syrup just take it over the top!

In a medium sized bowl, mix the eggs, milk, vanilla extract and maple syrup and pour the mixture over the bread.

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

this is brilliant, because we do not have vanilla almond milk in Spain, we do have almond milk but not with vanilla and I was always jealous of everyone going nuts over the vanilla almond kind... I also have a problem with regular milk and I have also tried to put other nut milks in my coffee and I have to say it's one of the worst things one can experience in the morning... Now I'm using lactose free milk which heats up well and my coffee tastes delicious.

Sift over and fold in the flour, along with the vanilla extract and the milk, then transfer half the mixture to a separate bowl.

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Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Place milk, cream, sugar and the remaining vanilla bean in a saucepan over medium heat.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Mix together the eggs, milk, vanilla, and nutmeg and pour the mixture over the bread.

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan, heat milk and cardamom pods over medium - low heat.

Step 3: Whisk the eggs, milk, cream and vanilla together and pour half over the bread.

In a small saucepan over medium heat, combine the butter, milk, punkin ale and vanilla extract.

In a saucepan, bring the milk, cream, vanilla bean, and half of the sugar to the scalding point over medium heat.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat.

Pinch Salt 1tsp Vanilla In a saucepan, whisk the Agar powder with the Almond Milk over heat for 5 minutes.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering watMilk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering watmilk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering watmilk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering watmilk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

put the earth balance, almond milk, and vanilla in a small saucepan over medium heat.

In a double broiler over low heat (or in a microwave safe bowl), whisk together the raw honey, coconut oil, raw cacao powder, coconut milk, salt, vanilla, and mint extract.

In a small pot over med - low heat, melt the coconut milk, ghee, raw cacao powder, sunbutter, coconut sugar, salt, and vanilla.

You can use this milk for baking, or pouring over your cereal (although I'd at a teaspoon or so vanilla if I was going to use it in something like cereal), etc..

In a saucepan over medium heat, combine the butter, sugar, cocoa, milk, salt, and vanilla while stirring until smooth.

For the coconut frosting: Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan over medium heat.

In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium - low heat.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

In a saucepan over medium heat combined condensed milk, Coffee - mate Peppermint Mocha, chocolate chips, cocoa powder, vanilla and salt.

Whisk in the milk and vanilla and warm gently, watching carefully to make sure it doesn't boil over.

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden - topped, fruit - scented finish.

In a small saucepan, heat the butter, sugar, evaporated milk and vanilla over medium heat.

In a small saucepan, combine the butter, milk, corn syrup and vanilla extract and heat over medium heat until butter is melted.

Being of a frugal nature, I am wondering: have you ever tried to do anything with the almond / vanilla pulp that is left over after you've squeezed out the milk?

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.