Sentences with phrase «sugar pinch of baking soda»

Cookies 1 1/2 tablespoons tapioca starch 1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan...

1 1/2 tablespoons tapioca starch 1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4 cup water

Cookies 1 1/2 tablespoons tapioca starch 1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan...

Not exact matches

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

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.

5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting

For the Cookie Base 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp fresh ground nutmeg (optional)

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.

: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 / 3Baking 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 / 3baking 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 / 3baking 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.

3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too

Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.

;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.

For the Snickerdoodle Crust 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar

1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.

1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips

Ingredients 2 very ripe bananas 1/2 cup softened butter 1/4 cup milk 1/4 cup brown sugar 1/2 cup white sugar 2 tsp lemon juice 2 eggs 1/3 cup wheat germ 1 1/2 cup all purpose flour 1 tsp baking soda pinch of salt 1/3 cup raisins

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

1 cup butter, softened 3/4 cup brown sugar 2 cups AP flour 1 teaspoon baking soda 1 tablespoon instant espresso grinds 1/2 cup unsweetened cocoa pinch of salt 1 egg 2 teaspoons vanilla 1/2 cup semi-sweet chocolate chips sprinkles or other toppings

3 eggs 150g caster sugar 250g plain flour 1/4 teaspoon bicarbonate of soda 1/2 teaspoon baking powder A pinch of salt 75g pistachios, chopped 65g dried cranberries

Ingredients 2 1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **

To prepare this easy bread you will need the following ingredients: flour, cocoa powder, sugar, baking powder, baking soda, vegetable oil, Greek yogurt, 2 eggs, vanilla, zucchini, chocolate chips, walnuts and a pinch of salt.

Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (optional)

2 cups ap flour 1 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons cinnamon Pinch of nutmeg Pinch of cloves 1/2 cup unsalted butter, room temp 1 cup granulated sugar 1/2 cup brown sugar 4 eggs 1 1/2 cups unsweetened applesauce

Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.

1 cup sugar 2 tablespoons cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups flour 1 egg 1/2 cup milk 150g butter (melted) 1 teaspoon vanilla essence Pinch of salt 1/2 cup boiling water

150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado

My Best Banana Nut Bread originally based on a recipe from Allrecipes.com 1 3/4 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon A pinch of nutmeg 2/3 cup sugar 1/3 cup butter, softened 2 eggs 1 1/4 cup mashed banana 1 teaspoon vanilla 1/2 cup chopped walnuts (optional)

Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]

2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar

3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet

Dough 1/2 cup vegan butter 1/2 cup cane sugar 1 tsp pure vanilla extract 3 tbsp vegan sour cream Pinch of sea salt 1/4 tsp baking soda 1 1/4 cups unbleached flour

1 cup Flour 3/4 teaspoon baking soda pinch of salt 1 cup creamy peanut butter 1/3 cup brown sugar 1 egg 1/2 cup whole milk 1 tsp vanilla extract peanut butter crumb topping (recipe follows) 1/2 cup chocolate chips

2 cups flour 3/4 cup dark brown sugar, packed 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch of cloves Pinch of salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup canola oil 1 cup plain non-fat Greek yogurt 1 large egg 1 teaspoon vanilla extract 1 cup pumpkin purée 1/3 cup dried cranberries

150 g unsalted butter, softened 200 g caster sugar, divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240 g plain flour pinch of salt 3/4 tsp baking powder 3/4 tsp bicarbonate of soda 50 g dessicated coconut 6 — 7 tbsp milk

1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix of chopped chocolate and peanut butter chips) pinch of flaky sea salt, for garnishing

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

-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt

Single serving chocolate brownie 1 TBSP whole wheat flour 1 TBSP sugar (do not substitute) 1 TBSP unsweetened cocoa a pinch of baking soda a pinch of salt 1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture

So 1 cup of the previous batch's liquid + 1 cup of water + 2 tablespoons of sugar + pinch of baking soda + all your grains in the same jar (don't wash the jar).

Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup white sugar 1/4 cup gluten free cocoa powder 1/2 tsp salt 1 tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp vinegar 1 1/2 tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar pinch of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.

Ingredients: Cake 1/2 cup unsalted butter (1 stick), softened at room temperature 1 1/2 cups granulated white sugar 3 large eggs, separated 1 1/2 teaspoons vanilla extract 2 cups sour cream 3 cups all - purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda pinch of table salt

3/4 cup light spelt flour 1/4 cup raw cacao powder (or unsweetened cocoa) 1 tablespoon arrowroot powder 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt pinch of ground cinnamon 1/4 cup coconut oil, melted 1 teaspoon vanilla extract 3 tablespoons plain nut milk 1/4 cup light tahini 1/2 cup coconut sugar mint dark chocolate, for topping coconut ribbons, for topping

Chocolate Cashew Butter Cupcakes (makes 8) Dry 1/2 cup brown rice flour 1/2 cup white rice flour 1/4 cup tapioca flour 1/4 cup arrowroot flour 1/2 cup cocoa powder 1/2 cup cane sugar 1/2 cup coconut sugar 1 tsp baking powder 1 tsp baking soda 1 tsp xanthan gum a pinch of salt

baking soda Pinch of salt 1/2 cup unsalted butter, softened 3/4 cup castor sugar 1 large egg 1/2 tsp.

1 ripe banana, mashed 3 eggs 1/2 cup nut butter of your choice (eg cashew, almond etc) 1/2 cup coconut sugar 1/4 cup dutch process cocoa 1 tsp baking soda pinch of himalayan pink salt 125g dark chocolate (70 % or higher) OR nuts of your choice, cut into chunks (optional)