Plus
this sweet vanilla butter is the perfect homemade gift!
Not exact matches
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut
butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like
sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons
vanilla extract 1 1/2
vanilla bean — seeds matcha powder — to taste
Now, imagine a combination of rich, creamy nut
butters,
sweet caramel - y dates, and aromatic
vanilla.
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g)
sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon
vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
Pumpkin Spice Bark combines coconut oil, pumpkin puree, Justin's
vanilla almond
butter and festive fall flavors for a
sweet treat that only tastes indulgent!
SOURCE Adapted from the pumpkin scone recipe from The
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For
Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened
sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
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)
This blend was a bunch of frozen wild blueberries, a handful of frozen dark
sweet cherries, frozen spinach, chocolate Vega, a Medjool date, spirulina, almond
butter, hemp seeds, a splash of
vanilla extract, cinnamon, and almond milk to blend.
A layer of almond
butter,
vanilla bean paste, and a few other ingredients are topped with
sweet coconut and agave nectar for a no - bake version of the childhood favorite.
4 1/2 pounds
sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup
butter, softened, plus 1 tablespoon of
butter melted (divided) 2 large eggs 1 teaspoon
vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallows
For
butter coffee, I usually go with original (which is unsalted) or the Madagascar
Vanilla Bean, which adds a subtle, sweet vanilla flavor to coffee that is irresi
Vanilla Bean, which adds a subtle,
sweet vanilla flavor to coffee that is irresi
vanilla flavor to coffee that is irresistible!
Highest - quality cocoa
butter, whole milk powder, and exotic
vanilla blend together in creamy,
sweet baking chips, perfect for making everything from chocolate chip cookies to triple chocolate blondies the possibilities are endlessly irresistible.
Haha — I just meant thatI usually think of pecan
butter as a savory dimension, but with the
vanilla and stevia, it's definitely a
sweet treat.
In the work bowl of a food processor, place
sweet potatoes, brown sugar, vegan
butter,
vanilla, and salt; pulse until combined.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's
Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon
vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw
sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure
vanilla extract 1/2 cup full - fat sour cream
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g)
sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted
butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon
vanilla extract 3/4 cup buttermilk
This Homemade
Vanilla Cashew
Butter is creamy and
sweet and comes together in minutes using a high - speed blender.
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.
Southern
Sweet Potatoes For potato mixture, mix
sweet potatoes, sugar,
vanilla,
butter, milk, and eggs together and place in a baking dish.
With plenty of coconut
butter, honey,
vanilla, chia seeds, coconut flour, shredded coconut, and (of course) chocolate, these bars will definitely satisfy your
sweet tooth while also giving you enough energy to get through your afternoon with a smile on your face.
After
butter and sugar are creamed, add the
sweet potatoes,
vanilla and Triple sec beating until combined.
After
butter and sugar is creamed add the
sweet potatoes and
vanilla and beat until combined, mixture will look kinda curdled but don't panic.
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted
butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure
vanilla extract 2 eggs 1/2 cup mini semi
sweet chocolate chips (I love Ghirardelli as well) 1/2 cup all purpose flour 1.
I love the contrast between the
sweet flavour of the One Earth
Vanilla Zilla with the richness of the raw cacao and almond
butter.
Dark Chocolate Chestnut Cake Made using roasted chestnuts, coconut milk,
vanilla, dark chocolate,
butter, eggs, and maple syrup, this
sweet and simple cake is a perfect way to enjoy seasonal nuts and cake at the same time, all while avoiding the holiday influx of grain and sugar - filled treats.
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
Combine the flesh of the cooked
sweet potato, coconut flour, almond flour, almond
butter, applesauce, almond milk, pumpkin pie spice, sweetener, baking soda, and
vanilla in the bowl of a food processor.
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4 cup sugar 6 tablespoons unsalted
butter, melted 8 ounces bar cream cheese, room temperature 1/2 teaspoon pure
vanilla extract 3/4 cup heavy cream 1 pound fresh
sweet cherries, such as Bing, pitted and halved 1 tablespoon seedless raspberry jam
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan
butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very
sweet 2 teaspoons
vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1 cup of steamed and frozen
sweet potatoes 1/2 cup of almond milk 1/2 avocado 1 tablespoon of carob powder 1 teaspoon of maca powder 1/2 tablespoon of
vanilla protein powder (you can leave this out or just add a dash of
vanilla powder) 1 tablespoon of hazelnut
butter (almond
butter will work as well) a pinch of sea salt 1 capsule of Garden of Life Mood +
1 package firm siken tofu 1/2 cup melted semi
sweet vegan chocolate chips 2 TS agave nectar 1/3 cup light peanut
butter 1 ts
vanilla extract
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very
sweet 2 teaspoons
vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
1/4 cup Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2 cups Natural Peanut
Butter (use crunchy for extra crunch) 1/2 teaspoon Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent t
Butter (use crunchy for extra crunch) 1/2 teaspoon Pure
Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut
butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent t
butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi -
sweet / dark for a really decadent treat!)
These bars are loaded with oats, rice cereal, dried fruits, and chocolate chips, which are binded together with a
sweet and sticky mixture of honey, golden syrup,
butter, and
vanilla.
Let cool and as you wait make the creamy
sweet filling which is actually a confectioners frosting made with confectioners sugar (powdered or icing),
butter,
vanilla extract, and a little miilk.
* 1/3 cup rice flour, plus extra for dusting pan * 1/3 cup potato starch * 1/3 cup tapioca starch * 1/4 cup
sweet rice flour (also called glutinous rice flour, one brand name is Mochiko) * 1 Tablespoon sugar * 1/2 teaspoon xanthan gum * 1/4 teaspoon salt * 6 Tablespoons cold
butter, cut into small pieces * 1 egg * 2 teaspoons
vanilla extract
Ingredients: 100 % whole grain wheat flour, 100 % whole grain oat flour, non-fat
sweet cream buttermilk, dried honey (honey, wheat starch), chocolate, natural peanut
butter, leavening (sodium bicarbonate, monocalcium phosphate), natural
vanilla, egg whites, sea salt.
I melt a little
butter and warm some maple syrup in a small saucepan, mix in a little
vanilla and a pinch of salt and pour the
sweet, melted goodness over my oats / coconut / nut mixture.
These are all the ingredients you'll need to make
sweet little circus animal crackers:
butter, granulated sugar, one large egg,
vanilla extract, all - purpose flour, yellow cornmeal, baking powder, ground mace, and ground nutmeg.
-LSB-...] PB & J overnight oats by Fragrant
Vanilla Cake Golden apple turmeric oats by Two City Vegans Zucchini porridge by Green Evi Shake & go peanut
butter banana overnight oats by Two Green Peas Easy
sweet -LSB-...]
I also tried their
Vanilla Coconut Macaroon and Almond
Butter Goji ball and both were great for when you went a
sweet way to finish the meal!
With an electric hand mixer, beat together the almond
butter,
sweet potato, maple syrup, eggs and
vanilla.
This apple galette uses salted
butter to balance out the
sweet and
vanilla - flecked apple filling.
Plump
vanilla beans, cream, orange zest, and
butter are combined with
sweet potatoes that have been roasted in the oven.
sweet cream organic
butter at room temperature Split 1/2 of a
vanilla bean with seed scraped Half cup of room temp.
In a medium bowl, mix together mashed
sweet potato, creamy almond
butter, maple syrup and
vanilla extract.
1/2 cup (2.75 ounces / 80 grams)
sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond
butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond
butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon
vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
I use the same basic egg / almond
butter base, sometimes use combos of cooked
sweet potato, apple sauce, or banana,
vanilla, and maple syrup from my own maple trees.
2 large
sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted
butter, melted 1/4 cup vegetable oil 1 egg 2 teaspoons
vanilla 1 cup white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)