I added a bit
of butter extract to both tint the batter and give it a rich, butter flavor to mimic -LSB-...]
You can also use this brand
of butter extract if you don't feel comfortable with that certain brand.
I added a bit
of butter extract to both tint the batter and give it a rich, butter flavor to mimic -LSB-...]
The only difference is that I added a 1/2 Tbsp
of butter extract to the cake mix only.
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 part one
of this wide ranging interview, originally broadcast on the Pacifica program Guns and
Butter, Hudson explains how the parasitic dominance
of the financial sector has led to the creation
of a completely fictitious U.S. economy which creates nothing, but is exclusively devoted to
extracting wealth from the rest
of us.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla
extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
I changed few things — added some sunflower seeds and pumpkin seeds instead
of the cashews (I didn't have any), I used almond
butter and I added some natural almond
extract intead
of the vanilla.
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla
extract pinch
of sea salt — optional
Hi Ella, I just finished making your cashew and vanilla
butter with vanilla
extract instead
of the powder.
4 tablespoons Coconut Oil 4 tablespoons Almond
Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla
Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch
of salt (or use salted
butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint
extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla
extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted
butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla
extract pinch
of Kosher or sea salt
To transform it into Fruitcake Cookie
Butter, a generous amount of fruit mix and a bit of imitation rum extract are stirred into the b
Butter, a generous amount
of fruit mix and a bit
of imitation rum
extract are stirred into the
butterbutter.
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
butter extract (optional but important for the flavor) zest
of 1 lemon
While picking up my brownie mix, I was able to easily find the rest
of the ingredients needed to make the peanut
butter cheesecake swirl, including cream cheese, peanut
butter, sugar, flour, and vanilla
extract - all at low prices!
This blend was a bunch
of frozen wild blueberries, a handful
of frozen dark sweet cherries, frozen spinach, chocolate Vega, a Medjool date, spirulina, almond
butter, hemp seeds, a splash
of vanilla
extract, cinnamon, and almond milk to blend.
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
In the bowl
of a stand mixer (or a large bowl using a hand mixer) combine the
butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla
extract.
Coconut oil is made from the
extracted fat
of the coconut meat, whereas this
butter includes the fibrous shreds
of the coconut meat, albeit in dried form.
Cake: Nonstick cooking spray 4 T.
butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup
of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla
extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons
butter melted 2 (8 ounce) boxes
of cream cheese softened 1/4 cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint
extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w /
extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups
of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
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).
2 T
butter, softened 12 - 3/4» thick slices
of bread 6 eggs 1 1/2 cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla
extract 1/2 tsp salt
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla
extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch
of salt 1/2 cup unsalted
butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)
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
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.
My favorite frosting
of all time is a plain, simple buttercream with
butter, powdered sugar, vanilla, almond
extract, and a splash
of heavy cream.
Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted
Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla
extract (where to find vanilla
extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
of Salt
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
Cocoa
butter is
extracted from the oils
of the cocoa bean, which is loaded with...
While brownies are cooling, add powdered sugar,
butter, milk, vegetable oil, vanilla and peppermint
extracts to the bowl
of an electric mixer.
4 1/2 pounds sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup
butter, softened, plus 1 tablespoon
of butter melted (divided) 2 large eggs 1 teaspoon vanilla
extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallows
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut
butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla
extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
The cream cheese topping is blended with a touch
of browned
butter and almond
extract making it irresistible and nutty and the pumpkin bread is loaded down with my favorite fall spices
of cinnamon, nutmeg and cloves.
1/2 cup
of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter, softened (I used I Can't Believe It's Not
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
Butter) 1/2 cup
of sugar 2 eggs 1 teaspoon
of vanilla
extract 1 1/3 cup
of flour 1 teaspoon
of baking soda 1/2 teaspoon
of salt 1/2 cup
of peanut or any other nut
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter you prefer 1/2 cup
of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon
of ground cinnamon 1/2 Chocolate chips
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup)
butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla
extract, 1 1/4 cup plain flour, pinch
of salt.
It's quickly made with all the staple ingredients we adore such as
butter, milk, vanilla
extract, eggs and flour and topped with sliced apples and a simple mixture
of cinnamon, sugar and warm spices.
Then we cream together the
butter and sugars (I like to use a combo
of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint
extract.
I used coconut oil instead
of butter and added vanilla
extract and chocolate chips to the recipe.
In the bowl
of a stand mixer fitted with a paddle attachment, combine the
butter, sugar, golden syrup, baking soda, salt, and coconut
extract.
In the bowl
of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted
butter, eggs, vanilla
extract and orange zest on medium - high speed until well combined.
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)
Between the big hit
of vanilla
extract and the richness
of the malted milk powder (and the
butter!
Vanilla Buttercream: 1 pound (4 sticks) unsalted
butter, softened to room temperature 2 pounds confectioner's sugar pinch
of Kosher or sea salt 2 tablespoons pure vanilla
extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream
Coconut OIL is JUST the oil that is
extracted from the meat, and coconut
BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the pr
BUTTER is the whole meat
of the coconut pureed into a creamy
butter, so I think that was the pr
butter, so I think that was the problem!