The rest of the recipe is pretty standard — whisk a couple
of eggs and some vanilla into the melted matcha mixture, fold in some dry ingredients and chocolate chips.
Add in
both of the eggs and the vanilla extract, then stream in the buttermilk while whisking.
Add one
of eggs and vanilla and beat them in until the mixture is smooth again, then add the remaining eggs and beat them in.
Not exact matches
The recipe includes 6oz
of butter
and two large
eggs along with caster sugar, baking flour, baking powder
and vanilla extract.
I also added
Vanilla Powder (like in the recipe
of your Easter
eggs)
and it brings a very subtle flavor.
Add
eggs,
vanilla, melted butter, cinnamon, salt, sugar
and most
of flour.
Combine soaked dates, oil or shortening,
eggs, honey,
and vanilla in the bowl
of a food processor fitted with a metal blade.
Add
egg and vanilla,
and continue to beat, scraping down the sides
of the bowl as needed.
- In a bowl, add the flour, Cream
of Wheat, sugar, baking powder, baking soda
and pumpkin pie spice,
and whisk together to combine very well; next, add in the beaten
egg, the apple cider
and the
vanilla,
and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples
and fold them into the batter until well combined.
Create a well in the center
of the dry ingredients
and add the shortening, butter,
eggs and vanilla, mixing to combine after each addition.
2
egg whites 1 C powder sugar 1/2 tsp cream
of tartar 1 tsp
vanilla Brown, green,
and orange gel food coloring
Add in 1/3 cup extra virgin olive oil, a teaspoon
of vanilla and an
egg.
In a bowl
of an electric mixer, beat butter, white sugar,
eggs,
and vanilla.
Create a well in the center
of the dry ingredients
and add the butter, peanut butter,
egg and vanilla, mixing to combine after each addition.
In a medium bowl or measuring cup, combine
and stir 1/2 cup
of the milk, stir the
egg whites, whole
egg,
and vanilla extract.
- Add in the sugar, cream
of tarter
and vanilla with the
egg whites beating for 6 minutes
of medium speed.
Scrape down the sides
of the bowl,
and add the
egg,
vanilla,
and melted chocolate,
and beat for 7 to 8 minutes.
In a separate bowl using a hand mixer or in the bowl
of a stand mixer, beat
egg whites
and vanilla until stiff peaks form.
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
In the bowl
of an electric mixer, mix together the
eggs,
vanilla and sugar.
The base is a creme anglaise recipe which is a thick, rich sauce made
of egg yolks, sugar, milk, heavy cream
and my personal favorite, lots
of vanilla bean!
Beat a brick
of full - fat cream cheese with an
egg yolk
and a teaspoon
of vanilla.
In a bowl
of mixer with a whipping attachment, whip
eggs, sugar, salt
and vanilla at high speed for 5 - 6 minutes until you get a very airy
and bright cream.
In a large bowl, whisk the whole
eggs and yolks with 1/4 cup
of the sugar, the
vanilla and salt.
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).
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.
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.
Mix in
egg and vanilla, scraping down the side
of the bowl as needed.
Another thing I like to do is add a teaspoon
of vanilla extract
and some cinnamon to the mix (when he made them, he used 3 bananas
and 6
eggs to feed the 3
of us — it made plenty
and we had a few extra).
I added in a packet
of NuZest Smooth
Vanilla protein powder for an extra boost
of protein — it's 100 % vegetable, natural, free from common allergens (e.g.
eggs, nuts, crustaceans, sesame, mustards, or fish),
and... also gluten - free, soy - free, dairy - free!
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
Buttermilk
and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half
and half big bunch
of lemon thyme or other herb, or use a
vanilla pod, split
and scraped 3/4 cup plus 2 tablespoons sugar pinch
of salt 9
egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
Cover that layer
of bread with a simple custard mixture
of eggs, whole milk,
vanilla, granulated
and brown sugars, cinnamon,
and salt.
Whisk, whisk, whisk cream, a touch
of sugar, an entire
vanilla bean,
and egg yolk after
egg yolk together.
Beat in the bananas,
egg,
vanilla and milk, scraping down the sides
of the bowl as needed.
Add the sugars
and beat at medium speed for a couple
of minutes, then add the
eggs one at a time, beating well after each addition, followed by the
vanilla and rum.
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.
Next add 4
eggs and 1 teaspoon
of vanilla extract.
ingredients: 1 cup heavy cream 1/4 cup half
and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup
and leave out the half
and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3
egg yolks scrapings
of a
vanilla bean
Add the brown sugar, salt, half
of the browned butter,
vanilla and egg, stir well
and make sure all the lumps are out
of the brown sugar.
In the bowl
of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil,
eggs and vanilla on medium high speed until well combined.
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.
Place the granulated sugar,
eggs,
and vanilla in the bowl
of a stand mixer fitted with the balloon whisk
and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out
of the bowl.
Combine
egg whites, salt, cream
of tartar,
and vanilla in a standing mixer fitted with a whisk attachment.
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.
- Preheat oven to 350 degrees
and line 1 pan
of regular muffin tins
and 1 pan
of mini muffin tins with cupcake liners (I only used 8 regular sized
and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract,
and vanilla extract to an electric mixer
and mix on medium for 30 seconds - Add
eggs one at a time
and beat until well mixed - Turn mixer to high
and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
Add the whole
egg and 1 teaspoon
of the
vanilla, beating just to blend.
I want to get the calories down for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened almond milk, 1 scoop organic plant based protein powder, 1 tsp pure
vanilla extract, 1 tbs organic cocoa, 1
egg yolk, stevia to taste,
and contents
of 2 probiotic capsules.
In a stand mixer, add 2 cups
of the brownie mix,
eggs,
vanilla and Kahlua.