i did not have a vanilla bean so i used 1
tablespoon of vanilla extract.
Make the brownies: follow the directions on back of brownie box, adding in 1
tablespoon of vanilla extract.
My directions: Add 3 cups water, 2 bananas, 6 tablespoons unsweetened cocoa powder (more or less to your taste, I probably do more like 10 tblspns) and about
a tablespoon of vanilla extract to a blender.
Amy's note: I used about 1 cup of powdered sugar with several tablespoons of melted coconut oil,
a tablespoon of vanilla extract and enough water to get the right consistency, plus 10 drops Wild Orange EO.
We used a half
tablespoon of vanilla extract instead of cardamom, cinnamon & almond.
Then pour the chickpeas, along with the coconut oil, peanut butter and 1
tablespoon of vanilla extract into your food processor bowl (no need to clean any excess sugar from the previous step).
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
Also just wanted to double check it's
a tablespoon of vanilla extract rather than a teaspoon?
I used a vanilla bean, but if you don't have one on hand, feel free to use 1
Tablespoon of vanilla extract, I won't be offended!
Also, with one
tablespoon of vanilla extract, you could taste it when eating the cake.
2 cups of your favorite peanut butter (I used Justin's) 2 large ripe bananas or 3 regular sized 1/3 cup of maple syrup 1/4 cup of melted coconut oil 1
tablespoon of vanilla extract
Add 3 cups heavy cream, 1/3 cup powdered sugar and 1
tablespoon of vanilla extract to a bowl and whip on high speed with a mixer until thickened and stiff peaks form.
2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
Instead add the three main ingredients in instant mix (cornstarch, milk powder, and granulated sugar) individually, followed by a full
tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor.
In a small bowl, mix 1 tablespoon of sweetened or unsweetened cocoa powder and 1 and 1/2
tablespoons of vanilla extract or water.
Alternate «vodka - free» Preparation: 2
tablespoons of vanilla extract can be substituted in place of the vanilla bean and vodka.
1) 2 cups self - raising flour (or 2 cups all - purpose flour + 1 teaspoon baking powder + 1/4 teaspoon baking soda) 2) 1 teaspoon of salt 3) 1 cup of chopped walnuts 4) 160g of butter, melted 5) 2 cups brown sugar 6) 2 eggs 7) 2
tablespoons of vanilla extract 8) 1 cup of chocolate chips
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest
of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon
vanilla extract pinch
of sea salt — optional
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)
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon
Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut oil — melted 1
tablespoon chia seeds 1 teaspoon
vanilla extract pinch
of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener
of choice 1 teaspoon
vanilla extract 1/2
tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
2 packages
of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3
tablespoons honey 1 teaspoon
vanilla extract generous squeeze
of lemon juice
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)
Add the
vanilla extract and 1
tablespoon of water or milk and mix until smooth.
Is a
tablespoon of peppermint
extract AND a
tablespoon vanilla the right amount?
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
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2
tablespoons) butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon
vanilla extract
Panna Cotta 4 cups heavy cream (or half - and - half if you want to cut calories) 1/2 cup sugar 2 teaspoons
of vanilla extract 2 packets (4 1/2 teaspoons) powdered gelatin 6
tablespoons cold water
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4
tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon
vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
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
One
tablespoon of vanilla sugar has the flavoring power
of 1/4 teaspoon
of vanilla extract.
3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1
tablespoon pure
vanilla extract 1/4 cup filtered water
I only made a few slight changes to the recipe: added a splash
of vanilla extract, used a
tablespoon of pure maple syrup instead
of the stevia, and substituted 1/2 tsp
of pumpkin pie spice for the cloves.
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
In a medium bowl beat together the cream cheese, sour cream, 2
tablespoon sugar,
vanilla extract and lemon zest, scraping down the sides
of the bowl as needed.
Turn off the heat and add in 4
tablespoons of agave, a pinch
of salt and the
vanilla extract and puree with a blender or potato masher.
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
Raspberry sauce: 4 ounces raspberries (fresh or thawed frozen) 4
tablespoons agave Pinch
of salt 1/4 teaspoon
vanilla extract
Vanilla CustardFilling 2 cups milk 1/2 cup sugar 4 large egg yolks 2 teaspoons vanilla extract Pinch of salt 6 tablespoons cor
Vanilla CustardFilling 2 cups milk 1/2 cup sugar 4 large egg yolks 2 teaspoons
vanilla extract Pinch of salt 6 tablespoons cor
vanilla extract Pinch
of salt 6
tablespoons cornstarch
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)
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2
tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French
Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla
Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla vanilla extract
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)
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
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond
extract 1 teaspoon pure
vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heav
Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch
of Kosher or sea salt 2
tablespoons pure
vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heav
vanilla extract 15 - 20 drops liquid green food coloring 5 - 8
tablespoons heavy cream
In a food processor, blend together the almond flour, coconut flour, bananas,
vanilla extract and 2
tablespoons of coconut oil until you have a firm and mixed dough.