One
tablespoon of vanilla sugar has the flavoring power of 1/4 teaspoon of vanilla extract.
Not exact matches
For the icing though I used my favorite: 1 cup
of powdered
sugar, 2 - 3
tablespoons heavy cream, 1/4 teaspoon
vanilla, and a pinch
of salt.
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
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
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
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown
sugar 1/3 cup granulated
sugar 1 egg 2 teaspoons
vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated
sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
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.
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
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch
of lemon thyme or other herb, or use a
vanilla pod, split and scraped 3/4 cup plus 2
tablespoons sugar pinch
of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
1 stick
of butter, softened 4
tablespoons half «n» half 1 teaspoon
vanilla 3 cups confectioner's
sugar 4
tablespoons unsweetened cocoa powder
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
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup
sugar 2
tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a
vanilla bean
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.
For filling 8 ounces mascarpone cheese 1/2 cup 2 %
vanilla yogurt 2-1/2
tablespoons confectioners»
sugar Zest
of half a lemon
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
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.
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
for the frosting: 3 egg whites 150 grams (3/4 cup)
sugar 45 grams (3
tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings
of 2
vanilla beans few drops pink food coloring
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 cup Earth Balance vegan butter 1 cup
sugar 1/4 teaspoon salt 2 teaspoons
vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2
tablespoons plus up to 1/2 cup
of water 3 cups all purpose flour cinnamon
sugar
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
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup
sugar 1/2 cup dark brown
sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
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
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet
sugar (or non-refined
sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6
tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1
tablespoon vanilla
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.
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.
: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.
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's
sugar pinch
of Kosher or sea salt 2 teaspoons pure
vanilla extract 1 - 2
tablespoons heavy cream
Glaze: 1/2 cup confectioner's
sugar pinch
of Kosher or sea salt 2
tablespoons half - and - half 1/2 teaspoon pure
vanilla extract
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.
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.
Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's
sugar 2
tablespoons cocoa powder * 2
tablespoons meringue powder * pinch
of Kosher or sea salt 1 teaspoon pure
vanilla extract 3 - 4
tablespoons warm water
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's
sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch
of Kosher or sea salt 1 teaspoon pure
vanilla extract 3 - 4
tablespoons heavy cream
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.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves 1/3 cup milk
of choice 2
tablespoons flaxseed meal 1 teaspoon pure
vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown
sugar or unrefined coconut palm
sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1
tablespoon water) or milk
of choice
4 cups plus 1
tablespoon all - purpose flour 2 tbsp
sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp
vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks
of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
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 minutes.
Frosting Version # 2 2 cups powdered
sugar 2
tablespoons water / juice / rice / soy / cow's milk 1/2 teaspoon
vanilla extract or a drop or two
of mint or orange, etc. extract
1/2 cup
sugar 1/2 cup brown
sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2
of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2
tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon
vanilla extract 2 cups pecan halves
ingredients: 2 cups flour 2 teaspoons baking powder 10
tablespoons butter, soft 1 cup plus 2
tablespoons granulated
sugar 3/4 teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2
tablespoons) 1 teaspoon
vanilla extract granulated
sugar, for rolling
My changes were to add another
tablespoon of sugar plus a teaspoon
of vanilla powder, then I dusted the tops with cinnamon
sugar before baking.
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
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated
sugar 1/3 cup (100g) honey 2 teaspoons
vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon
vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
4 large eggs 2 cups granulated
sugar 1 cup milk or milk
of choice 1 cup canola oil 1/2 cup mango juice 1
tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure
vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend
of choice 1
tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt
2
tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2
tablespoons cane
sugar 1/2 teaspoon baking powder 1 egg yolk 1
tablespoon milk
of choice 1 teaspoon
vanilla bean paste or pure
vanilla extract