Sentences with phrase «over the vanilla extract»

Scatter the butter pieces over the top, sprinkle over the vanilla extract, and process until the mixture forms large, moist clumps.

Not exact matches

We only use this brand of vanilla extract and over the years it has gotten much more expensive.

I substituted oil for butter (because I was too lazy to walk over to the microwave) and added a bit of vanilla extract.

Place the caster sugar, water, and vanilla extract in a small saucepan and place over a medium heat until the sugar crystals have dissolved.

Heat over med - hi heat and continue to stir, until it just starts to boil, and stir in the vanilla extract.

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

Pour in the heavy cream and vanilla extract over the fluffy butter and beat on low speed until creamy and combined.

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

Next pour the coconut nectar, agave nectar, stevia, tahini, vanilla, and coconut extract, if using, over the dry ingredients.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

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

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.

Over the past few weeks I've been experimenting with all sorts of ways to use fresh kefir, you can flavor it with vanilla or almond extract, add it to your smoothies, use it as a base for your stove top oatmeal or as a creamy top on your granola.

Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

In a medium saucepan over low heat, melt the butter, white chocolate, almond extract and vanilla extract, stirring constantly until completely melted.

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.

Add the vanilla extract and then pour the mixture over the Rice Krispies ® cereal and stir until all the cereal has been coated.

To finish the cake, whip the cream with the powdered sugar and vanilla extract until stiff, then spread over the top and sides of the cake.

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

I'll be teaming up with them to provide recipes using their amazing collection of spices and extracts that will be featured on their new blog over at SpiceIslands.com/blog. I'll also get in my kitchen and have some fun with their pure Vanilla Extract, which is perfect for this time of year.

Extract the frozen passion fruit mousse layer and place in the center of the cake, over the vanilla mousse.

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.

Heat oats, water, Luz Original, vanilla powder / extract and pinch of salt in 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.

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

There were skeptics at first, but customers were quickly won over by the epic marriage of blueberries, cacao powder, avocado, vanilla extract, hemp seeds, and...

Lastly, add vanilla extract and mix until well combined but don't over mix.

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.

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

I added a splash of my mom's secret banana bread weapon, Watkin's Vanilla Nut Extract, and that little touch took these over the top.

Stir honey, 1 tablespoon vanilla and 1 teaspoon orange extract together in a small bowl and pour over the ham; let sit covered for 15 minutes.

Organic Vanilla Extract: $ 26 for grain vodka + $ 25 for beans = $ 51 for 4 batches of extract with some beans left over, or $ 12.75 perExtract: $ 26 for grain vodka + $ 25 for beans = $ 51 for 4 batches of extract with some beans left over, or $ 12.75 perextract with some beans left over, or $ 12.75 per batch.

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.

In a large saucepan over medium heat, combine the sugar, cornstarch, lemon juice, vanilla extract and sour cherries.

Combine frozen blueberries, lemon juice, vanilla extract, water and xylitol in a small pan over medium heat.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Sprinkle tapioca starch evenly over the berries, then add lemon juice, honey, vanilla extract, and ground cinnamon.

* 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.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Heat oil, maple syrup, honey and vanilla extract in a small saucepan over low heat, just until warmed and mixture is thinned, about 3 or 4 minutes.

In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium - high heat until the mixture reaches a rolling boil.

Meanwhile, in a small saucepan over medium - low heat, add the coconut cream, coconut oil, and vanilla extract, stirring to combine.

I know for a fact that if I got a bottle of Homemade Vanilla Extract for Christmas, I would be over the moon happy and probably want to kiss you eight thousand times.

Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium - low heat until the marshmallows are completely melted, 5 to 7 minutes.

I always recommend vanilla paste over extract, it has less alcohol so that vanilla flavor shines through!

Combine the heavy cream and vanilla extract in a small saucepan over medium - low heat.

I prefer vanilla powder over extract in this recipe because I find the alcohol undertone of extract a little off - putting in uncooked recipes.

By: Lara Ingredients 2 cups coconut milk 2/3 cup chia seeds 1 tbsp matcha powder 1/2 tsp vanilla extract Square bars for decoration Instructions Place coconut milk, matcha powder and vanilla extract into a saucepan, and warm over low heat for 3 to 5 minutes.

Place the frozen mango and vanilla extract or vanilla bean into a small saucepan and heat over medium - low heat, stirring often until heated all the way through and tender roughly 3 - 4 minutes.

In a large saucepan, over medium - low heat, add milk, agave syrup, vanilla extract, cinnamon and salt; stir to combine.