The PureCare set comprises a leather and upholstery cleaner with organic
orange oil extract as well as the glass cleaner with organic grapefruit extract, which both come in a practical pouch.
For optimum preparation of leather care we recommend the leather and upholstery cleaner with organic
orange oil extract from the care line PureCare inspired by BMW i.
The Frankie is splash - proof and can be cleaned with Lemon or
orange oil extract.
I added vanilla, chocolate extract, and
orange oil extract (my son like orange).
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut
oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic
orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1 box Gold Cake mix 1 box Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian
orange oil (or
extract) 1 tablespoon
orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted
Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooking spray.
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
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable
oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon
orange zest 1 teaspoon vanilla
extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
If you don't have a high quality essential
oil that is certified for therapeutic benefits then use
orange extract instead.
The
orange essential
oil adds disinfecting power but the
orange extract would definitely make it smell yummy!!!
In a large bowl, beat the eggs, sugar,
oil,
orange juice and
extract.
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.
2 1/2 cups One Degree Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla
extract 1/2 cup
oil 2 Tbsp
orange zest 1/4 cup fresh
orange juice 1 1/2 cups fresh cranberries
In a larger bowl, combine the yogurt, sour cream, eggs, sugar, vegetable
oil,
orange zest,
orange extract, and vanilla
extract.
In a food processor, blend together egg replacer, brown sugar, honey,
oil, figs, prunes, chocolate soy milk, vanilla and
orange extract until smooth.
Add eggs, vanilla
extract, melted coconut
oil, sugar and
orange juice in a large mixing bowl.
For the
Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one
orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla
extract 2 tablespoons canola
oil 4 eggs 1/3 cup
orange juice 1 1/4 cup milk
In another bowl, mix yogurt with sugar,
oil, vanilla
extract and
orange zest.
Wild - crafted, organic ingredients of structured spring - water, virgin coconut
oil,
orange wax, pomegranate CO2
extract, seaweed
extract, spirulina, non-gluten oats, aloe vera, blue tansy, yarrow, German chamomile, frankincense, blood
orange, vetiver, lemon, lavender, bergamot and sage and rosemary super-critical antioxidants will caress your tresses with creamy - conditioning success.
1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola
oil 1 tablespoon
orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla
extract 1/2 teaspoon almond
extract 1 cup dried cherries, roughly chopped 1 cup unsalted, shelled pistachios
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive
oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic
orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla
extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
ingredients
ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
ORANGE CURD: 1 whole
orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
orange (zest only) 1/2 cup
orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla
extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola
oil 8 ounces cream cheese (softened)
Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or
orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut
oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla
extract
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood
orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut
oil (or 2 tablespoons canola
oil) 1 teaspoon vanilla bean paste (or
extract, but paste is preferable) zest of 3 blood
oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh
orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh
orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla
extract 4 teaspoons brown sugar Canola
oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla
extract 1 tablespoon lemon (or
orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable
oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling
Fab flavour combos,
orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little
extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut
oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
Simply put 1 cup of coconut shreds, the coconut
oil, the maple syrup and the
orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form.
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orange oil (0.25 %), green tea
extract..
Our Organic Pure
Orange Extract is made of rich, juicy
orange oils from Florida, balanced with notes from sweet West Indies
Orange Oil.
Corn syrup, raw cane sugar, gelling agent: pectin, fruit concentrate 3.9 % (apple 0.96 %,
orange 0.83 %, lemon 0.54 %, blackcurrant 0.53 %, rasberries 0.52 %, pineapple 0.52 %) acidulants: citric acid, calcium citrate, natural aromas, colouring fruit and plant
extracts (algae, safflower, turmeric, elderberry), separating agents (sunflower
oil, carnauba wax)
This natural
oil is
extracted from the peel of the bergamot
orange, a greenish citrus fruit grown in Italy.
In a separate bowl, combine the
oil,
orange juice, soymilk, vinegar, vanilla
extract, and
orange zest, and whisk until thoroughly emulsified.
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2 cup honey 1/2 cup extra virgin olive
oil 1/4 cup freshly squeezed
orange juice Zest of 1
orange (about 1 tablespoon) 1 teaspoon vanilla
extract
Lollipops from The Christmas Candy Book 1 cup (200g) sugar 1/3 cup light corn syrup 1/3 cup (80 ml) water 1 - 2 drops
oil of anise, cinnamon, clove, lemon or orange — I used vanilla extract few drops of red, yellow, blue or green food coloring Oil a marble slab or baking she
oil of anise, cinnamon, clove, lemon or
orange — I used vanilla
extract few drops of red, yellow, blue or green food coloring
Oil a marble slab or baking she
Oil a marble slab or baking sheet.
2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable
oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla
extract 1/2 cup buttermilk 1/2 cup
orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping
In a small bowl, combine the almond flour, rolled oats, sliced almonds, coconut
oil, maple syrup, lemon and
orange zests, sea salt and vanilla
extract.
Add
extracts,
orange zest, and slowly stream in the olive
oil, whisking the entire time.
Whisk together all dry ingredients in one bowl (flour, sugar, salt, baking powder and baking soda) and wet ingredients another large bowl (
orange juice,
oil,
orange extract and vanilla
extract.)
3 1/2 cups all - purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup vegetable
oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla
extract 1 cup warm coffee or strong tea 1/2 cup fresh
orange juice 1/4 cup rye or whiskey
1/3 c. olive or vegetable
oil (I actually like to use coconut
oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond
extract 1 tsp pur vanilla
extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two
oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
Combine all - purpose flour, whole wheat flour, sugar, baking soda,
orange extract,
oil and egg in a large bowl; stir well.
ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature, for greasing) 1 cup red wine 1/2 cup raisins 1/2 cup dried apricots (finely chopped) 1/2 cup dried figs (finely chopped) 2 cups all - purpose flour 1/2 cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1 cup granulated sugar 3/4 cup light brown sugar 1 1/2 cups canola
oil 3 eggs 1 teaspoon vanilla
extract 3/4 cup unsweetened apple sauce 2 cups carrots (peeled, finely grated) 1/2 cup walnuts (roughly chopped, plus 2 tablespoons for garnish) 1/2 cup pistatchios (roughly chopped, plus 2 tablespoons for garnish) GLAZE: 8 ounces cream cheese (softened) 1 cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla
extract 1
orange (zested) 1/4 teaspoon Kosher salt
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola
oil or other neutral
oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla
extract 1/4 cup light brown sugar grated zest of one small
orange 1/2 cup dried blueberries
1 tablespoon canola
oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla
extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2 teaspoon baking powder food coloring (red,
orange, yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla
extract 1/2 cup powdered sugar
Bright and refreshing, our
extract is made from rich, juicy
orange oils from Florida balanced with notes from sweet wild West Indies
orange oil.
Flavors (add to warmed
oil / honey mixture): vanilla bean /
extract cinnamon cardamom
orange zest lemon zest cocoa powder
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut
oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed
orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla
extract 1 teaspoon tequila optional pinch of salt or more to taste
Add the coconut
oil, honey vanilla
extract and
orange zest and pulse until you get a moist dough.
Ingredients: Organic coconut
oil saponified, organic olive
oil saponified, organic jojoba
oil saponified, vegetable glycerin, organic guar gum, organic aloe vera leaf juice, organic sweet
orange essential
oil, rosemary
extract.