3/4 cup all purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4 cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced 1 pint blueberries 1
tablespoon sugar Vanilla ice cream
Not exact matches
about 5 clementines — divided 2/3 cup coconut
sugar — divided 3
tablespoons chia seeds 1/2
tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2
tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2
tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2
tablespoons coconut
sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6
tablespoons almond butter 5
tablespoons pistachio butter 5
tablespoons ghee 1/2 cup honey or 3/4 cup coconut
sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered coconut
sugar — for dusting
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
Ingredients
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanil
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1
tablespoon granulated white
sugar 1/2 teaspoon
vanilla extract 1/2 vanil
vanilla extract 1/2
vanillavanilla bean
Whisk in
vanilla, salt, and 6
tablespoons sugar.
3 cups chopped fruit (berries, stone fruit, tropical fruit) plus more for serving 1/4 -1 / 2 cup granulated
sugar 2 cups heavy cream 1 cup Greek yogurt 1/4 cup plus 2
tablespoons confectioners»
sugar 1 teaspoon
vanilla extract Crumbled cookies for serving.
1 cup granulated
sugar 3
tablespoons cornstarch 1/8 teaspoon ground cinnamon 1/2 teaspoon
vanilla extract
3 cups whole milk (find raw milk here) 1 cup whole cane
sugar OR 3/4 cup honey (buy whole cane
sugar here and honey here) 2
tablespoons butter (optional)(buy grass - fed butter here) 1 teaspoon
vanilla extract (optional)(buy extracts here)
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
2/3 cup pureed peaches 1 teaspoon baking soda 5
tablespoons unsalted butter 1/4 cup low fat
vanilla yogurt 3/4 cup brown
sugar 2 large eggs 2/3 + 1/4 cup whole wheat white flour 1/3 cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon
vanilla bean paste 3
tablespoons poppy seeds.
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.
3
tablespoons unsalted butter, melted 1
tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown
sugar 1 cup pumpkin puree 2
tablespoons low fat
vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk
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
2 1/3 cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12
tablespoons unsalted butter, slightly softened 1 cup packed dark brown
sugar - I used light brown
sugar 1/2 cup granulated
sugar 2 large eggs 2 teaspoons
vanilla 2 cups coarsely crushed pretzel sticks 2 cups bittersweet chocolate chips
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated
sugar 1/2 cup light brown
sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2
tablespoons heavy cream 1
tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
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
Ingredients 2 cups (250 grams) all - purpose flour 3
tablespoons (42 grams) granulated
sugar, plus extra for sprinkling 1
tablespoon baking powder 1/2 teaspoon salt 6
tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon
vanilla extract 1/3 cup (80 ml) heavy cream
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)
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3
tablespoons melted butter, plus more for apples and pan 1
vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2
tablespoons (80 g) natural cane
sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
6
tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated
sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2
tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons
vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
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
1 cup (1/2 pint) heavy cream, chilled 3
tablespoons sugar 1/2 teaspoon pure
vanilla extract 1 pint fresh strawberries, hulled and sliced
ingredients: for the crust: 112 grams (1 stick, 8
tablespoons) unsalted butter, soft 100 grams (1/2 cup) granulated
sugar 1/2 teaspoon kosher salt 1 teaspoon
vanilla extract 120 grams (1 cup) flour, plus 2
tablespoons if needed 1 egg yolk
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
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
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
Mix almond flour, softened butter, 3
Tablespoons confectioner's
sugar,
vanilla and salt in a small bowl until a cohesive dough forms.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane
sugar (or brown
sugar) scant 1
tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon
vanilla extract 1/4 cup large - grain
sugar (for ex: turbinado)
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) *
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
For the filling: 1 cup granulated
sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1
tablespoon lemon zest 1 teaspoon
vanilla extract 3/4 -1 cup fresh lemon juice
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.
1 cup
sugar 1/3 cup light corn syrup 2
tablespoons water 1/4 teaspoon salt 1 1/2 cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1
tablespoon vanilla bean paste 1 teaspoon baking soda
Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered
sugar, 2
tablespoons cognac and the
vanilla with electric mixer on medium speed until smooth.
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams)
sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2
tablespoons (30 mL) rum or whiskey 1
tablespoon (15 mL)
vanilla extract 1 cup (240 mL) milk
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
3/4 cup (113 grams) raisins 1/2 cup (118 ml) dark rum 1/2 cup (1 stick or 113 grams) butter 3/4 cup (150 grams) brown
sugar, packed 1 large egg 1 teaspoon
vanilla extract 2
tablespoons molasses 1/2 cup (63 grams) all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups (158 grams) old fashioned oats
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 cup canned pumpkin 1 cup white
sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1
tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
2 cups all - purpose flour 1
tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups
sugar 1 large egg 2 teaspoons
vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
Filling: 300 g (1 cup plus 1/4 cup)
vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2
tablespoons chickpea flour 2 teaspoons
vanilla extract 2
tablespoons melted, refined coconut oil optional: 50 g (1/4 cup)
sugar (I made mine without since the yoghurt is already sweetened.
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon
vanilla extract 3/4 teaspoon salt 4 cups (500 grams) powdered
sugar 1
tablespoon (or more) cream, if necessary
One
tablespoon of
vanilla sugar has the flavoring power of 1/4 teaspoon of
vanilla extract.
2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane
sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2
tablespoons melted coconut oil 1 large egg 2 teaspoons
vanilla bean paste 2/3 cup mini cinnamon chips