A pure white vanilla frosting and heaps of confetti sprinkles were just the finishing touch to an already fantastic cake.
Not exact matches
White Lightening Frosting 3 - 4 cups confectioners» sugar 1/2 cup unsalted butter 2 1/2 teaspoons
pure vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEtc.com.
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)
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons
white sugar 1 egg 2 teaspoons
pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
Ingredients for Crunchy Sugar Crisp Cookies: Flour Mix (
White Rice Flour, Buckwheat Flour, Millet Flour), Evaporated Cane Juice, Palm Oil, Brown
Pure Cane Sugar, Natural Flavor,
Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
Ingredients for Crunchy Chocolate Chip Cookies: Flour Mix (
White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Evaporated Cane Juice, Brown
Pure Cane Sugar, Natural Flavor, Salt,
Vanilla, Sodium Acid Pyrophosphate, Baking Soda, Xanthan Gum, Rosemary Extract.
Ingredients for Crunchy Double Chocolate Cookies: Flour Mix (
White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown
Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa Powder, Natural Flavors,
Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary Extract.
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons
white vinegar 2 teaspoons
pure vanilla extract 1 tablespoon liquid red food coloring
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
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp
pure vanilla extract 1 1/4 cups
white whole wheat flour 1 cup
white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt
They're made with whole wheat flour (I used
white whole wheat),
pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both
vanilla and almond extracts for a seriously addicting and healthy muffin.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon
pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2
vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon
white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
Double Chocolate Brownie: Brown
Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear), Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil),
White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum,
Vanilla, Rosemary Extract.
Snickerdoodle: Brown
Pure Cane Sugar, Juice Concentrate (Grape, Apple, or Pear),
White Rice Flour, Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil), Light Buckwheat Flour, Millet Flour, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Cinnamon,
Vanilla, Rosemary Extract.
1 1/2 cups unsweetened
vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or
white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp
pure vanilla extract 1/2 tsp blackstrap molasses *
Used
pure vanilla extract instead of imitation clear
vanilla (Milk Bar swears by the clear stuff for getting the brightest
white frosting and a «box - mix» taste, but I'm all about the real stuff).
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)
;)
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons
pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz)
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
6 packs of Earl Grey tea or whatever flavor you prefer 1/2 cup packed brown sugar 1/4 cup
white sugar 1 egg 2 tbsp honey 1 tsp
pure vanilla extract 2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 2 cups all purpose flour Earl Grey Tea Butter Directions: 1.
Let's start baking...
White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8 pan 9 - 16 pieces (depending how large of squares you cut) Ingredients: 6 tbsp salted butter 4 cups mini marshmallows 1 cup dry red velvet cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6 cups Rice Krispie cereal 1 cup white chocolate morsels Direction
White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8 pan 9 - 16 pieces (depending how large of squares you cut) Ingredients: 6 tbsp salted butter 4 cups mini marshmallows 1 cup dry red velvet cake mix 1 tsp red food coloring 1 tsp
pure vanilla extract 6 cups Rice Krispie cereal 1 cup
white chocolate morsels Direction
white chocolate morsels Directions: 1.
Banana Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp
pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup
white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
1/2 cup butter or dairy - free alternative, * room temperature 3/4 cup brown sugar, packed 1/4 cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon
pure vanilla extract 3/4 cup
white rice flour 1/4 cup + 2 tablespoons tapioca starch / flour 1/4 cup + 2 tablespoons potato starch (not potato flour) 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semi sweet chocolate chips
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon
pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached
white flour * 1/2 cup
white whole wheat flour (or whole wheat pastry flour)
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!!!
1 1/2 cups unbleached all - purpose flour or
white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon
pure vanilla extract
1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon
Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup
White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate
Cake: 1 1/3 cups
White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon
Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2 teaspoon black gel - paste food color 1 teaspoon
pure vanilla extract 1 1/2 teaspoons distilled
white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) buttermilk
Ingredients: 8 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup granulated sugar 1/2 teaspoon
pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking powder 3/4 cup
white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also use the round peppermints.)
Caramel: 1 cup Honey or Maple Syrup * 1 cup Organic Butter 3/4 cup Heavy Cream or Full - Fat Coconut Milk (
white portion only) 1 1/2 teaspoons
Pure Vanilla Extract
Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4 cup (50g) warm water, between 105 - 108 ˚F 2 cups (280g)
white whole wheat flour 1/2 teaspoon (2g) fine sea salt 1/4 cup (52g) cane sugar 1/4 cup (45g) refined coconut oil, melted 1/2 cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g)
pure vanilla extract 1/2 cup pearl sugar
Crepes 3 Eggs 2 Tablespoons Honey 2 cups Milk of choice 3 Tablespoons Grape Seed or Coconut Oil 1 teaspoon Sea Salt 1/2 teaspoon
Pure Vanilla Extract 1 3/4 cup
White Spelt Flour
Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon
White Spelt Flour or
White Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons
Pure Vanilla Extract
Ingredients 1 1/2 cups all - purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, room temperature 3/4 cup granulated
white sugar 2 large eggs 1 tsp
pure vanilla extract Juice and zest of one medium - large lemon 1/2 cup milk 1 1/2 — 2 cups fresh or frozen blueberries *
Ingredients: Organic Roasted USA Peanuts, Organic Unsweetened Coconut,
White Chocolate (Sugar, Cocoa Butter, Whole Milk, Whey, Soy Lecithin,
Pure Vanilla), Organic Flax, Organic Hemp, Organic Chia Seed
Chocolate Cupcakes: 1 cup plus 2 teaspoons Wheat Flour or
White Wheat Flour 1/4 teaspoon Baking Soda 2 teaspoons Baking Powder 1 cup Cocoa Powder 1/4 teaspoon Salt 3 Tablespoons Butter, softened 3 Tablespoons Applesauce 1 3/4 cups Coconut sugar 2 Large Eggs at room temperature 2 teaspoons
Pure Vanilla Extract 1 cup 2 % Milk or Almond Milk
1 tbsp
vanilla (use clear
vanilla extract if you want a
pure white buttercream.
1 cup unsalted butter, at room temperature 1 cup powdered sugar 1 teaspoon
pure vanilla extract 1 cup nonalkalized cocoa powder 1 egg
white 3/4 teaspoon fine - grain sea salt 1 1/2 cups whole - wheat pastry flour
Hot
White Chocolate combines sweet and creamy white chocolate with milk, espresso powder, and pure vanilla ext
White Chocolate combines sweet and creamy
white chocolate with milk, espresso powder, and pure vanilla ext
white chocolate with milk, espresso powder, and
pure vanilla extract.
2 Large Eggs at room temperature 3/4 cup Coconut or Almond Milk, at room temperature 1/3 cup Coconut Oil 3/4 cup Water 3 Tablespoons Applesauce 2 Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking Powder 1 1/2 teaspoon
Pure Vanilla Extract 1 Tablespoon Cinnamon 1 3/4 cups
White Wheat Flour Optional: 1 Tablespoon Flaxseed
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg
white, preferably organic and free - range * 1 teaspoon
pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
Each bite is speckled full of
vanilla bean,
white chocolate chunks and will just crumble into
pure deliciousness.
1 cup (140g)
white whole wheat flour 2 tablespoons (20g) potato starch 1/2 cup (40g) cacao powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality dark chocolate, broken into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g)
pure vanilla extract
1/2 cup Nasoya ® Organic Silken Tofu 3 cups unbleached
white flour 1 tsp baking soda 1/2 tsp salt 2 cups peanut butter 1 cup honey 1/2 cup light vegetable oil 1 tsp
pure vanilla extract
Chocolate Cake 2 1/2 cup
White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons
Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled
White Vinegar or Apple Cider Vinegar
2 Tablespoons Coconut Butter 2 Tablespoons Neutral Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon
Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons
White Spelt Flour
ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks butter 6 ounces cream cheese 2 cups sugar 3/4 teaspoon
pure vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18 ounces
white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (softened)
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon
vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons
pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon
vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons
pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
1 cup
white whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves 1/8 teaspoon nutmeg 1/8 cup applesauce 1/2 cup
pure maple syrup 1 large egg 1 teaspoon
vanilla 1 cup shredded zucchini (1 medium - sized zucchini) 2 cups old fashioned oats 3/4 cup semi-sweet chocolate chips