For newer readers, I do use one
tablespoon of vanilla in this recipe.
Not exact matches
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
Here's what I gathered to make 12 pancakes (3»
in diameter): 2 large eggs3
tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon
vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or coconut oil (for frying)
ingredients: 1 sheet all - butter puff pastry, thawed overnight
in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3
tablespoons of sugar 2
tablespoons chopped pistachios crème fraîche or
vanilla ice cream or sour cream, for serving
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one
vanilla bean 2
tablespoons plus 2 teaspoons coconut oil 2
tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt 16
tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
3 cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon
vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
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.
Another idea is to mix up the batter for my Very
Vanilla Cupcakes; stir
in blueberries and top with 2
tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.
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.
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.
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.
Beat
in 1/2
tablespoon of the lemon juice along with the cornstarch and
vanilla seeds.
Place softened
vanilla ice cream and remaining 2
tablespoons of malted milk powder
in a bowl.
11
tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon
vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup
of garbage mix -
ins (I used 4 nutty bars that I sliced.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1
vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt
In the bowl
of a stand mixer, combine the butter, powdered sugar, and
vanilla seeds.
In the bowl of a stand mixer or with an electric mixer, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, about 2 to 3 minute
In the bowl
of a stand mixer or with an electric mixer, beat the remaining 8
tablespoons butter with sugar and
vanilla until lightened
in color and texture, about 2 to 3 minute
in color and texture, about 2 to 3 minutes.
In a small bowl, mix 1
tablespoon of sweetened or unsweetened cocoa powder and 1 and 1/2
tablespoons of vanilla extract or water.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure
vanilla extract coconut oil — use for frying
in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
1/2 cup
of raw cashews soaked for at least 8 hours or overnight 1/2 cup
of tinned coconut milk — make sure your refrigerate the can overnight
in the fridge and use only the thick part which should be on top 3
tablespoons of maple syrup a dash
of vanilla extract
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1
vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar
in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
What's
in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened
vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Add
in 2
tablespoons of granulated sugar and 1/2 teaspoon
of pure
vanilla extract.
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.
What's
in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups
vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon
vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
2 scoops DailyBurn Fuel - 6
in vanilla 1 cup unsweetened almond milk 1 frozen banana 1
tablespoon key lime juice Zest
of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1
tablespoon nonfat plain Greek yogurt 1
tablespoon crushed graham crackers
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6
tablespoons (72g) granulated sugar 1 large egg 1 teaspoon
vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack
in the middle
of the oven and preheat to 180 °C / 350 °F.
During the last 5 minutes
of cooking,
in a small saucepan, whisk together the confectioners» sugar,
vanilla, remaining 2
tablespoons milk, and remaining 1
tablespoon butter and cook over low heat until smooth, 2 minutes.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1
tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2
tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2
tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons
vanilla extract 3
tablespoons caster (superfine) sugar 2
tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2
in) round loose - bottomed tart pan *.
Note: If you'd like to do a miso - butterscotch drizzle, simply melt 1/2 a cup
of butterscotch chips
in the microwave
in 30 second intervals and mix
in 1
tablespoon white miso paste and 1 teaspoon
vanilla bean paste.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3
tablespoons maple syrup (plus more to your liking) 1 teaspoon
vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water
in the bowl
of a high powered blender.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek yogurt 1
tablespoon honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2 teaspoon
vanilla extract) Instructions Combine all
of the ingredients
in a blender and blend on high until combined.
Serves 1 2
tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back
of a knife 1/2 teaspoon
vanilla In a small saucepan, heat milk and cardamom pods over medium - low heat.
Alternate «vodka - free» Preparation: 2
tablespoons of vanilla extract can be substituted
in place
of the
vanilla bean and vodka.
Since I love cinnamon - laced Mexican chocolate, I tossed
in more than a teaspoon (less than a
tablespoon)
of freshly ground cinnamon and a dollop
of vanilla extract made with Madagascar bourbon and Tahitian
vanilla beans.
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein
in vanilla 1 large egg 1/2 cup organic cane sugar and 1
tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch
of salt 1/4 cup mini dark chocolate chips
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine sugar & cinnamon)
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2
tablespoon vanilla extract 1/2
tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked
in hot water for at least 10 minutes
2 cups unsweetened almond milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1
vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2
tablespoons maca powder (optional, but great here) 1 cup cashews — soaked
in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back
of a chef's knife 1
tablespoon green tea leaves 1/2
vanilla bean — seeds scraped out 3/4 cup cashews — soaked
in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
French toast Rustic fresh bread or your favorite whole grain bread, sliced
in 1 - inch slices 1
tablespoon non-dairy margarine Fresh berries Fresh peaches Bourbon - spiced maple syrup (or regular maple syrup) A drizzle
of cashew
vanilla cream (optional)
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1
tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife1
vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2
tablespoons maca powder (optional, but great here) 1 cup cashews — soaked
in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
Soak for 3 - 24 hours 1 cup
of cashews
in filtered water 2 bananas, super ripe 1/4 cup
of lemon or orange juice — I used oj 1/4 cup
of maple syrup 1/4 cup
of coconut oil, melted 3
tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon
of vanilla extract
Mix
in 1 cup
of powdered sugar, cocoa, 1
Tablespoon of half and half and
vanilla and beat with an electric mixer on medium speed until smooth.
What's
in it: 1 15 - oz can
of pure pumpkin puree 2
tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon
vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
I did it mostly like yours: 3
Tablespoons of Almond Meal 2
Tablespoons of Carob Powder 2
Tablespoons of Honey 1 teaspoon
of Vanilla Extract 1 Egg Pinch
of salt 3 dashes
of Cinnamon 1
Tablespoon Almond Milk 1
Tablespoon Almond Butter Mix well, put
in greased coffee mug, microwave for 1:30 minutes.
In a blender, add in 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanill
In a blender, add
in 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanill
in 1 cup
of large ice cubes, less than 10 cubes, 1 scoop
of vanilla ice cream, 1 cup
of milk, 1
tablespoon and 1 teaspoon
of granulated sugar, 2 teaspoons
of matcha, and ⅛ teaspoon
of pure
vanilla extract, which is just a dash
of vanilla.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon
vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
As you mix up the bowl
of batter, add
in 1 teaspoon
vanilla powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg OR 1
tablespoon pumpkin pie spice OR 1
tablespoon 5 Chinese spice blend