Sentences with phrase «so i used vanilla»

I didn't have plain Greek yogurt, so I used vanilla flavoured Greek yogurt, and I love them!

so I used vanilla instead!

I always have yogurt on hand, always, so I used my vanilla yogurt and it was perfect.

I replaced the honey with maple syrup, and like others, did not have vanilla stevia, so I used vanilla + a bit of stevia.

Didn't have the almond extract, so I used vanilla and WIlton butter flavor and it tasted great.

I didn't have plain yogurt on hand, so I used vanilla yogurt and omitted the honey.

I think it coulda used more that what was called for Didn't have almond so used vanilla (which I prefer anyway) Real Salt instead of kosher I thought the cardamom was a bit much so I would probably lessen that next time.

Didn't have applesauce in the house, so I used vanilla greek yogurt instead and fresh pumpkin puree.

Not exact matches

This looks so beautiful, though I always use almond in lieu of vanilla.

I haven't used vanilla bean paste before so I'm not too sure what the consistency is like but I imagine the powder is to much smoother and would stop it getting granuley.

I've actually never tried this recipe before using vanilla extract or bean so I would have no idea about the flavours or ratios, sorry!

I'm yet to buy hemp seeds so just added extra oats and used liquid as no vanilla powder but this is so delicious.

I haven't used vanilla extract in my recipes before so I'm not too sure about the ratio or flavour!

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Hi Ella, I was running low on ingredients so instead of using almonds I used activated pumpkin seeds, I replaced cacao with natural peanut butter and I added some cinnamon and vanilla and I didn't add maple syrup.

We make two kinds, one with vodka, so it doesn't have any flavor added from the alcohol and one from a good cognac that we use as its own flavoring, since the vanilla and cognac flavors are so nice together.

I also had some vanilla beans buried in the pantry, so I decided to put those to good use.

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

I had frozen pineapple and a few frozen blueberries on hand, so I used those with just a few drops of the SweetLeaf vanilla stevia.

It can be used for so many things, and tastes amazing on top of vanilla ice cream, apple cider, pies, cakes, brownies, apples, and more.

*** i was out of almond & coconut milk on one of my many attempts at baking this, so i used 1/3 c water mixed with 1/3 scoop vanilla protein powder and mixed it in a shaker bottle to make my own «vanilla milk»... it worked great!

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

If you want to omit or use a vanilla protein powder, feel free to do so.

I kind of wish I'd done that... I too used my homemade vanilla extract — so good!

You could use plain yogurt and if you do so, you may wan na add about a teaspoon of vanilla extract.

The vanilla protein I used for these muffins is the Sunwarrior brand — it's a vegan, plant based protein and it tastes so good.

so honey vanilla You'll have to play with the amount too since you're using a heavy liquid.

Plus, I use my homemade vanilla extract in everything, from milkshakes to cookies, so I love being able to make large quantities at a time.

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

I'm so excited to make this healthy dessert but I'll use vanilla almond milk and stevia.

Had run out of vanilla extract and blueberries so omitted them and just used vanilla greek yogurt and it was wonderful.

They didn't have enough vanilla so I used 1 1/2 teaspoons vanilla and 1/2 teaspoon orange extract.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

I use strawberries, blueberries, raspberries, ice & So Delicious vanilla coconut milk.

I haven't used it for baking so I don't know how it compares with real vanilla extract.

I didn't have dates so I used raisins... next time I will add vanilla and cinnamon too!

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

Generic vanilla custard can have your tummy doing backflips and somersaults, because of the refined sugar and cream, so in my recipe I use powdered stevia.

Amazing sweet smooth flavor, but more on the subtle side, I expected a richer flavor, but it is a bit dull, so you have to add more than few drops to get the desirable vanilla flavor, the good side is that it not bitter, but rather sweet, and doesn't cause tongue numbness like some other types I used, I used it for chees cake and the flavor is just right, my only complain would be the small container for the price, as I said it is not robust, you will get through the bottle in no time if you like vanilla as my family do

I wanted to be diff and use something other than oats or breadcrumbs to bind them, so I used this organic sprouted multigrain flakes cereal that I've been adoring lately (especially with ice cold unsweetened vanilla almond milk).

I used vanilla essential oil and it smells so nice i could eat it!

I wanted these cookies to be special so I used some interesting, homemade «batch - churned» butter, bittersweet Ghiradelli chocolate, and a slew of supplies ordered from my much - revered King Arthur Flour Company, including espresso powder, vanilla bean paste, and cappuccino chips.

The secret to making this so darn tasty is the fresh Mohea vanilla bean I used.

So I just used vanilla yogurt.

cookies cookies and more cookies we have cut down to only 18 different kinds this year so I can always use vanilla cocoa or almond extract.

Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor bowl and process for 20 minutes or so until a creamy butter forms, scrapping down the sides of the bowl often.

When I was single, I used to get so mad at my brother over Neapolitan ice cream — my dad'd always bring some home, but my brother would finish the chocolate and vanilla parts in no minute, leaving just the strawberry layer behind.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

Isaac buys 2 % organic milk so I will occasionally use that for cereal if I'm out but I almost exclusively buy unsweetened vanilla almond milk.