Sentences with phrase «tablespoon pure vanilla»

Makes enough to frost 24 cupcakes Ingredients 1 1/2 cups unsweetened soy milk 1/2 cup dry soy milk powder 1/4 cup unsweetened cocoa powder 1 tablespoon coconut flour 1/4 cup agave nectar 1 tablespoon pure vanilla extract 1 cup coconut oil 2 tablespoons fresh lemon juice Preparation In a blender or a food processor, combine the soy milk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla.

2 teaspoons ground cinnamon 1 tablespoon granulated sugar 3 tablespoons unsalted butter (1-1/2 ounces) 1 cup light brown sugar 5 ripe yet firm medium bananas, sliced 1/2 cup dark rum 1 tablespoon pure vanilla extract

For the brownie crust and brownie bites: • 8 ounces bittersweet choclate • 1 cup (2 sticks) unsalted butter • 1-1/2 cups all - purpose flour • 6 extra-large eggs • 2 cups sugar (I use brown sugar) • 1 tablespoon pure vanilla extract • choclate cookies (I use oreo)

For the Cheesecake: • three 8 - ounce packages cream cheese (use only full fat), • 1-1/3 cups sugar • 1 tablespoon pure vanilla extract • 2 extra-large eggs

Add 3/4 cup Brown Sugar, 1 tablespoon Pure Vanilla Extract, 3 teaspoons Cinnamon, 1 teaspoon Ginger, 3/4 teaspoon Allspice, 3/4 teaspoon Nutmeg, and 1/2 teaspoon Salt.

Add 3/4 cup Dark Brown Sugar, 1 tablespoon Pure Vanilla Extract, 3 teaspoons Cinnamon, 1 teaspoon Ginger, 3/4 teaspoon Allspice, 3/4 teaspoons Nutmeg and 1/2 teaspoon Salt.

full - fat Coconut Milk 1 tablespoon Pure Vanilla Extract 1 cup Bob's Red Mill Unsweetened Flaked Coconut, 12 oz 1/2 cup Chopped Raw Pecans Topping 3 Egg Whites, room temperature 4 drops Liquid Stevia or 3 Tbs.

2 1/2 cups whole wheat flour • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 1 Tablespoon ground cinnamon • 1/2 teaspoon ground nutmeg • 2 cups soy milk or almond milk • 1 Tablespoon apple cider vinegar • 1/4 cup ground flaxseed meal • 1/2 cup water • 1 Tablespoon pure vanilla extract • 1 1/2 Tablespoons molasses • 5 Tablespoons dark maple syrup • 1/4 cup vegetable oil • 2 cups finely grated carrots • 3/4 cup raisins

1 1/2 organic bananas, puréed 1/2 tablespoon pure vanilla extract 1 1/2 cups almond flour 1 tablespoon ground flaxseed 1 tablespoon Raspberry - lemon Natural Calm 1/2 teaspoon baking powder Pinch sea salt 1/3 cup raw pecans

2 3/4 cups walnut halves and pieces (pecans would also work) 2 1/4 cups confectioners» sugar 1/2 cup plus 3 tablespoons unsweetened Dutch - process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Optional: I added a cup of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!

1/4 cup refined coconut oil 1/2 cup natural almond butter 3 tablespoons Grade B maple syrup 3 medium extra ripe bananas 1 tablespoon pure vanilla extract (yes, tablespoon) 1/2 teaspoon fine sea salt 5 cups thick rolled oats 1/4 cup cacao nibs 1/2 cup roughly chopped almonds

3 1/2 cups cream 1/2 vanilla bean scraped, or 1 tablespoon pure vanilla 1/2 teaspoon salt 6 ounces GUITTARD BUTTERSCOTCH CHIPS 5 egg yolks 2 tablespoons brown sugar 1 tablespoon water 1 tablespoon scotch 1 tablespoon cream

For the frosting: * 1 1/2 cups cold heavy cream * 2 (8 - ounce) packages cream cheese * 1/2 cup maple syrup * 1 tablespoon pure vanilla extract * 1/2 cup toasted large - flaked coconut

2 1/2 cup Cashew Flour 1 3/4 cup Oat Flour 1/2 cup Cocoa Powder 3/4 cup Maple Syrup 1/4 cup Water 1 Tablespoon Pure Vanilla Extract 1 teaspoon Sea Salt 1/2 cup chopped Walnuts

1 1/2 cups unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 2 tablespoons (6 teaspoons) ground cinnamon pinch of Kosher or sea salt 1 tablespoon pure vanilla extract 8 tablespoons heavy cream

In a large bowl, beat together: 3 Large Organic Eggs 1/2 cup Grape seed Oil 1/2 cup Unsweetened Applesauce 2 cups Coconut Sugar * Heaping 1 Tablespoon Pure Vanilla Extract

1/2 cup powdered sugar 1 heaping tablespoon gelatin (such as Knox) 1/4 cup plus 2 tablespoons water 1 cup plus 1 tablespoon granulated sugar 1 cup light corn syrup 2 large egg whites 1 tablespoon pure vanilla extract

For the Filling: 24 ounces cream cheese, softened at room temperature 1 1/4 cups creamy peanut butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped

For the Filling: 1 (8 - ounce) package cream cheese, softened 5 tablespoons unsalted butter, softened 1 1/2 cups powdered sugar 1 tablespoon pure vanilla extract 1 teaspoon molasses 2 1/2 teaspoon pumpkin pie spice 1 (15 ounce) can pumpkin puree

Cake: 2 2/3 cups all - purpose flour * 1/3 cup cornstarch 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 2 teaspoons baking powder 3/4 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 2 cups granulated sugar 5 large eggs, room temperature 1 1/2 cups eggnog 1 tablespoon pure vanilla extract

3/4 -1 cup key lime juice (or regular lime juice), depending how much tartness you prefer 2 teaspoons key lime zest (or regular lime zest) 1 14 - ounce can sweetened condensed milk (not fat free) 1 tablespoon pure vanilla extract 1 cup heavy cream 1/2 cup graham cracker crumbs, for coating (about 8 whole graham crackers)

2 Large Ripe Bananas 3/4 cup Date Sugar 1/4 cup Applesauce 1/3 cup Almond Milk 1 Tablespoon Lemon Juice 1/4 cup Coconut oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon Pure Vanilla Extract 1 Tablespoon Cinnamon 1 Tablespoon Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1 1/4 cup Gluten - Free Flour Mix Optional: 1/2 cup chopped Walnuts

Whipped Cream Frosting: 3 cups heavy cream, cold 4 - 6 tablespoons confectioner's sugar 1 tablespoon pure vanilla extract 3/4 cup full - fat sour cream

1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup coconut oil, melted 1 tablespoon pure vanilla extract dark chocolate chips for the eyes (optional)

2 cups old - fashioned oats 1 cup peanut butter (I used Justin's chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla extract 1/2 tablespoon baking powder 1 cup bittersweet chocolate mini chunks

2 1/4 cups all - purpose flour * 1 tablespoon cornstarch or arrowroot 1 teaspoon baking soda 3/4 teaspoon salt 1 cup vegan margarine 3/4 cup brown sugar 3/4 cup sugar 1/4 cup water 1 tablespoon pure vanilla extract 2 cups semisweet chocolate chips (dairy - free) Flaky sea salt, optional 1 1/2 cups chocolate hazelnut butter (Justin's is vegan!)

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)

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 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

Blondies: 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1 1/2 cups granulated sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies) *

Vanilla Cake: 4 1/2 cups all purpose flour 1/2 cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2 cups granulated sugar 1 cup light brown sugar, packed 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3 cups buttermilk, room temperature

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 heavy cream

1 cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this) 1/3 cup vegetable oil 2 1/2 cups granulated sugar 3 cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream, room temperature 2 tablespoons pure vanilla extract

New Orleans Bread Pudding with Bourbon Sauce Recipe Type: Dessert, Puddings, Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun / Creole Yields: 8 to 10 servings Prep time: 15 min Cook time: 50 min Ingredients: 1 large loaf French bread (approximately 14 to 16 ounces) 4 cups milk 3 eggs lightly beaten 2 cups granulated sugar 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon ground cinnamon 1 cup raisins 3 tablespoons butter, melted Bourbon Sauce (see recipe below)

Ingredients: 1 cup whole wheat pastry flour 1 cup unbleached white flour 6 tablespoons light organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice milk 2 tablespoons pure vanilla extract 2 1/2 teaspoons apple cider vinegar

1 cup (2 sticks) unsalted butter, room temperature (try a quality butter like this or this) 1/3 cup vegetable oil 2 1/2 cups granulated sugar 3 cups sifted cake flour 6 large eggs plus 2 egg yolks, room temperature 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream, room temperature 2 tablespoons pure vanilla extract

INGREDIENTS 1 3/4 cups garbanzo — fava bean flour 1/2 cup potato starch 1 cup unsweetened cocoa powder 1/4 cup arrowroot 1 tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 2 teaspoons salt 1 cup coconut oil 1 ¹ ⁄ ³ cups agave nectar 3/4 cup homemade applesauce or store ‑ bought unsweetened applesauce 3 tablespoons pure vanilla extract 1 cup hot water or hot coffee chocolate frosting

Not exact matches

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)

1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder

1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract

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 - inchVanilla 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 - inchvanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

5 ounces bittersweet chocolate, chopped 3/4 cups whole milk 1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes

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

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

1 cup (1/2 pint) heavy cream, chilled 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, hulled and sliced

Cheesecake: 8 ounces brick - style full - fat cream cheese, softened to room temperature 2 tablespoons granulated sugar 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract

Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring

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