Not exact matches
Blend in
1 1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 cups water, 6 oz canned tomato paste, 8 oz canned tomato sauce,
1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 tbsp oregano, 1/2 tbsp basil
1/2 tsp salt,
1/4 tsp pepper,
1 tbsp sugar,
1 tbsp oregano,
1/2 tbsp basil
1/2 tbsp basil.
Ingredients 50g soy protein pieces
1 leek
1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seed
1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration)
1 green pepper 2 tsp corn starch
1 tbsp white vinegar 2 tsp
sugar 1 tsp chilli oil 2
tbsp soy sauce
1 tbsp olive oil
1 tsp white sesame seeds
1/8 cup of milk 3
tbsp of whey protein powder 3/4
tbsp of coconut flour
1 tbsp of chia seeds
1/4 cup of buckwheat groats 2 medjool dates
1 tbsp cocoa powder
1/2 to 1 tbsp coconut suga
1/2 to
1 tbsp coconut
sugar
1/2 cup Guinness extra stout beer 1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup Guinness extra stout beer
1/2 cup unsalted butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour crea
1/2 cup unsalted butter, at room temperature 6
tbsp cocoa powder
1 cup all purpose flour
1 cup granulated
sugar 1/4 tsp baking soda
1/8 tsp salt
1 egg 5
tbsp sour cream
Filling 2 c strawberries, sliced
1 banana, sliced 2 tsp
sugar 1/2 tsp vanilla extract 4 tbsp chocolate hazelnut spread, such as Nutella, warme
1/2 tsp vanilla extract 4
tbsp chocolate hazelnut spread, such as Nutella, warmed
1/2 cup unsalted butter, at room temperature 1/3 cup brownie mix 2 tbsp unsweetened cocoa powder 1 tsp vanilla extract 2 tbsp milk 2 cups powdered sugar 1/4 tsp cayenne peppe
1/2 cup unsalted butter, at room temperature
1/3 cup brownie mix 2
tbsp unsweetened cocoa powder
1 tsp vanilla extract 2
tbsp milk 2 cups powdered
sugar 1/4 tsp cayenne pepper
1 tbsp ground flax (or chia) seed
1/4 cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole flax seed
1/4 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup soy yogurt * 3
tbsp coconut or safflower oil
1/4 cup maple syrup
1/4 cup brown
sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated
sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C light brown
sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C vegetable oil 2 eggs, at room temp
1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sour cream or full fat Greek yogurt
1 tsp vanilla extract 2 C all - purpose flour
1 tsp baking soda
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese, at room temperature 6
Tbsp unsalted butter, at room temperature 2
1/2 C sifted confectioners» sugar Preheat oven to 350 degrees
1/2 C sifted confectioners»
sugar Preheat oven to 350 degrees.
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries
1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 cup granulated
sugar 3
tbsp cornstarch 2
tbsp fresh lemon juice pinch of salt
1/4 tsp allspice
1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie
1/2 tsp powdered ginger
1 tsp nutmeg
1 tbsp cinnamon
1 large egg, beaten (for topping the unbaked pie)
salt 8
TBSP unsalted butter (
1 stick), at room temperature
1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup granulated
sugar 1/2 cup packed dark brown sugar 1 large egg 1 tsp
1/2 cup packed dark brown
sugar 1 large egg
1 tsp.
Here's my revamp: 2
tbsp unsalted butter, cubed, at room temperature
1 tsp bacon fat 2
tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tsp kosher salt - 3 eggs -
1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup canola oil 3
tbsp maple syrup
1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal
1/4 cup rye flour
1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tbsp baking powder -
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup diced cheddar or Pepper Jack 4
tbsp grated Parmesan
11 slices cooked bacon, coarsely chopped
1/4 cup fresh chives and / or parsley, finely chopped -
1/4 cup grated cheddar or Pepper Jack 2
tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes:
1 and 3/4 cups flour (I used spelt to make them wheat free)
1 cup
sugar 1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 tsp salt
1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet
1/2 cup vegetable oil
1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet)
1 tbsp cider vinegar 2 tsp vanilla extracts
16 oreos (
1 packet) Icing:
1 cup non-dairy butter 3 cups icing
sugar 1 tsp vanilla extract 8 oreos (
1/2 packet
1/2 packet)
1 cup whole wheat flour
1 cup all - purpose flour
1 tsp baking powder
1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tsp baking soda
1 tsp salt 2 large eggs
1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup buttermilk
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4
tbsps butter, melted vegetable oil or butter for frying 3
tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancake
1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
4 medium sized granny smith apples 2
tbsp brown
sugar 1 tsp vanilla extract
1 tsp cinnamon 9
tbsp (
125g) room temperature butter
1/2 cup and 2 tbsp (150 ml) sugar 3/4 cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powde
1/2 cup and 2
tbsp (
150 ml)
sugar 3/4 cups and 2
tbsp (200 ml) all purpose flour 3/4 tsp baking powder
4
Tbsp flax meal / ground flax seeds, divided 3
Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon juice 2
Tbsp olive oil 2
Tbsp coconut
sugar 1 garlic clove, minced
1/4 tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2
tbsp granulated
sugar 1 tsp salt
1 cup unsalted butter (cold and cut into cubes)
1 large egg
1/2 cup cold buttermil
1/2 cup cold buttermilk
Ingredients:
1/4 cup applesauce
1 egg white 2
tbsp maple syrup (I use
sugar - free)
1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped crea
1/2 cup oats (NOT quick oats... use regular rolled oats)
1/4 tsp baking powder 2 tsp stevia / truvia
1/4 cup frozen blueberries
1 tbsp coconut flakes Topping: PB2 and whipped cream
salt
1/2 cup honey (1/4 cup coconut sugar and 1/4 cup honey also works) 1 tbsp
1/2 cup honey (
1/4 cup coconut
sugar and
1/4 cup honey also works)
1 tbsp.
Ingredients: Cinnamon
Sugar Cookies 2
1/4 cups + 2
Tbsp all - purpose flour 2
Tbsp cornstarch
1 Tbsp cinnamon
1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extrac
1/2 tsp baking powder
1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extrac
1/2 tsp salt 3
1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extrac
1/2 Tbsp powdered milk
10
Tbsp unsalted butter, softened 2/3 cup packed light - brown
sugar 1/3 cup granulated
sugar 2 large eggs 3
Tbsp sour cream
1/2 tsp vanilla extrac
1/2 tsp vanilla extract
unsalted butter, room temperature
1/2 cup confectioner's sugar zest from 2 oranges 1 Tbsp
1/2 cup confectioner's
sugar zest from 2 oranges
1 Tbsp.
For the cake: 4
tbsp all purpose flour
1/4 tsp baking powder 2
tbsp sugar 2
tbsp milk or cream
1/2 tbsp coconut oil 2 tbsp pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spic
1/2 tbsp coconut oil 2
tbsp pure pumpkin puree
1/4 tsp vanilla extract
1 / 4 tsp pumpkin pie spice
Pumpkin Cut - out Cookies
1/2 cup butter (1 stick), softened 3/4 cup brown sugar 1/4 cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking sod
1/2 cup butter (
1 stick), softened 3/4 cup brown
sugar 1/4 cup white
sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs
1 tsp vanilla extract 2
1/4 cup all - purpose flour
1 tbsp cinnamon
1 tsp baking soda
1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 cup coconut oil, melted and cooled 3/4 cup coconut
sugar 2 eggs, or flax eggs
1 tbsp pure vanilla extract
1 1/4 cups white whole wheat flour
1 cup white flour
1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp sal
1/2 tsp baking powder
1/2 tsp cinnamon 1/2 tsp sal
1/2 tsp cinnamon
1/2 tsp sal
1/2 tsp salt
Pin It Ingredients For the cake: 355g plain flour
1 tbsp baking powder
1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading
1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used
1 tsp extract and
1 tsp vanilla bean paste) 400g caster
sugar 225g unsalted butter, softened... Continue Reading →
3 cups all - purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder 2
TBSP cinnamon
1 tsp ground ginger
1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extrac
1/2 tsp ground fresh nutmeg
1 cup granulated
sugar 1 cup dark brown
sugar, firmly packed
1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs
1 tsp vanilla extract
Candy Corn Chex Mix 6 cups Rice Chex
1 cup canned vanilla frosting
1/2 cup white baking chips 1 tsp vanilla extract 1/2 tsp salt 1 cup candy corn 1 1/2 cups confectioners» sugar 1/4 cup mini chocolate chips 3 tbsp cacao nibs (optional) 4 cups salted popcorn (popped
1/2 cup white baking chips
1 tsp vanilla extract
1/2 tsp salt 1 cup candy corn 1 1/2 cups confectioners» sugar 1/4 cup mini chocolate chips 3 tbsp cacao nibs (optional) 4 cups salted popcorn (popped
1/2 tsp salt
1 cup candy corn
1 1/2 cups confectioners» sugar 1/4 cup mini chocolate chips 3 tbsp cacao nibs (optional) 4 cups salted popcorn (popped
1/2 cups confectioners»
sugar 1/4 cup mini chocolate chips 3
tbsp cacao nibs (optional) 4 cups salted popcorn (popped)
ground pork
1 tbsp hot bean paste (found in Asian grocery stores)
1 stalk green onion, minced 2 cloves garlic, minced
1 tbsp ginger, minced 2
tbsps soy sauce 3/4 cup chicken broth
1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp wate
1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp wate
1/2 tbsp vinegar
1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp wate
1/2 tbsp cooking sherry
1/2 tbsp cornstarch 1 tbsp wate
1/2 tbsp cornstarch
1 tbsp water
6
TBSP unsalted butter, at room temperature
1/2 cup granulated sugar 1 egg 1/2 tsp
1/2 cup granulated
sugar 1 egg
1/2 tsp
1/2 tsp.
for the cake: ○ 3/4 cup brown rice flour ○
1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2
tbsp arrowroot powder ○
1/4 tsp salt ○
1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 tsp baking powder ○ 3/4 cup granulated
sugar ○
1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○
1 tsp vanilla extract ○
1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries
1/2 cup unsweetened almond milk ○ *
1 cup fresh blackberries *
3 cups powdered
sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP maple syrup 1 tsp vanill
1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3
TBSP maple syrup
1 tsp vanilla
for the cornbread layer Adapted from Life Made Simple Bakes
1 stick (8
tbsp) unsalted butter, melted
1/2 cup granulated sugar 1/4 cup honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking sod
1/2 cup granulated
sugar 1/4 cup honey 2 large eggs, room temperature
1 cup buttermilk, room temperature
1 cup all purpose flour
1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture)
1/2 tsp salt 1/2 tsp baking sod
1/2 tsp salt
1/2 tsp baking sod
1/2 tsp baking soda
for the crumb
1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 cup granulated
sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 tbsp light brown
sugar, packed 3/4 cup cake flour
1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 tsp baking powder
1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extrac
1/2 tsp salt 2
tbsp white sprinkles
1/4 cup grapeseed oil
1 tbsp clear vanilla extract
1 1/3 cups whole wheat pastry flour
1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup
sugar 2 tsp ground cinnamon
1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp nutmeg
1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp baking soda
1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 tsp kosher salt 2 eggs 3/4 cup applesauce
1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup grated carrots
1 medium tart apple, peeled and grated
1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup golden raisins
1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divide
1/2 cup walnuts, finely chopped
1/4 cup plus 2
tbsp dried flaked unsweetened coconut, divided
3 cups old - fashioned oats
1/3 cup (packed) brown
sugar 1 tsp baking powder
1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 tsp ground ginger
1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 cups skim milk
1 egg 3/4 cup unsweetened applesauce 3
tbsp unsalted butter, melted
1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almond
1/2 cup chopped dried apricots (about 8)
1/2 cup dried cherries 1/3 cup slivered almond
1/2 cup dried cherries
1/3 cup slivered almonds
Cookies —
1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup ground almonds (
180g)--
1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup GF oat flour (60g)--
1 tbsp coconut
sugar —
1ts cinnamon — pinch salt —
1/3 cup coconut oil, melted (65g)--
1/4 cup maple syrup —
1/2 tsp almond extrac
1/2 tsp almond extract
1/4 c blonde coconut nectar (
1/4 c honey / maple syrup)
1/2 c coconut oil 3 - 4 tbsp sucant (1/2 c brown sugar) 1 tbsp vanilla 2/3 mashed ripe banana (1/4 c apple sauce) 1 tsbp apple cider vinegar 2/3 c warm wate
1/2 c coconut oil 3 - 4
tbsp sucant (
1/2 c brown sugar) 1 tbsp vanilla 2/3 mashed ripe banana (1/4 c apple sauce) 1 tsbp apple cider vinegar 2/3 c warm wate
1/2 c brown
sugar)
1 tbsp vanilla 2/3 mashed ripe banana (
1/4 c apple sauce)
1 tsbp apple cider vinegar 2/3 c warm water
3
1/4 cups all - purpose flour
1 tablespoon baking powder
1/2 teaspoon salt 1 1/2 cups sugar 10 tablespoons unsalted butter, melted 3 large eggs 1 tbsp
1/2 teaspoon salt
1 1/2 cups sugar 10 tablespoons unsalted butter, melted 3 large eggs 1 tbsp
1/2 cups
sugar 10 tablespoons unsalted butter, melted 3 large eggs
1 tbsp.
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements:
1.
1 stick / 0.55 cup (roughly
1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1 tsp vanilla extract, 1 1/4 cup plain flour, pinch of salt
1/2 cup) butter, 3/8 cup +
1 tbsp (roughly
1/3 cup)
sugar,
1 tsp vanilla extract,
1 1/4 cup plain flour, pinch of salt.
apple filling 9 -
10 assorted apples (I used braeburn, grannysmith, honeycrisp, and pink lady)
1/2 cup white granulated sugar 1/4 cup packed light brown sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butte
1/2 cup white granulated
sugar 1/4 cup packed light brown
sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butte
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1 tbsp lemon juice
1/4 cup all purpose flour 3
tbsp unsalted butter
1)
1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2
tbsp sugar 1 tsp salt
1/2 tsp five spice powder 1 tsp paprika 1/4 tsp white pepper 1 tbsp sherry or Chinese plum wine 1 tbsp soy sauce 1/2 tsp sesame oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1 tbsp oil 3 cloves minced garli
1/2 tsp five spice powder
1 tsp paprika
1/4 tsp white pepper
1 tbsp sherry or Chinese plum wine
1 tbsp soy sauce
1/2 tsp sesame oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1 tbsp oil 3 cloves minced garli
1/2 tsp sesame oil 2 tsp hoisin sauce
1 tsp tomato paste 2 tsp molasses
1 tbsp oil 3 cloves minced garlic
Sweet and Hot Pepper Tofu, Asian - Style
1 Tbsp soy sauce
1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 tsp dark soy sauce
1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 tsp cornstarch
1 # tofu, drained, pressed, cut in cubes
1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 cup ketchup
1/4 cup broth
1 Tbsp chili garlic sauce 2 tsp
sugar 1 Tbsp oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1 Tbsp green onions, sliced 3 dried red chilis
1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 red pepper, thinly sliced
1 jalapeno, stemmed, seeded and minced
1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, choppe
1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds
1 tsp sesame oil 3
Tbsp thai basil, chopped
Let's start baking... Candy Stuffed Chocolate Cookies Yields:
18 cookies Ingredients:
1/2 cup softened margarine with 80 % vegetable oil 1/3 cup granulated sugar 1/3 cup packed brown sugar 2 tbsp instant chocolate pudding mix, dry 1/3 cup semi sweet chocolate chips, melted in microwave 1 egg 1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4..
1/2 cup softened margarine with 80 % vegetable oil
1/3 cup granulated
sugar 1/3 cup packed brown
sugar 2
tbsp instant chocolate pudding mix, dry
1/3 cup semi sweet chocolate chips, melted in microwave
1 egg
1/2 tsp pure vanilla extract 1/2 tsp baking soda 1/2 tsp salt 1 1/4..
1/2 tsp pure vanilla extract
1/2 tsp baking soda 1/2 tsp salt 1 1/4..
1/2 tsp baking soda
1/2 tsp salt 1 1/4..
1/2 tsp salt
1 1/4...
Lentils
1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water
1 tbsp olive oil
1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauc
1/2 white onion, minced
1 carrot, grated 2
tbsp brown
sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauc
1/2 tsp paprika
1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce
For the filling: Butter —
1 tbsp +
1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 o
1/2 cup Apples thinly sliced — 4
Sugar — 3 tsp +
1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 o
1/2 cup All purpose flour — 6
tbsp Brown
sugar —
1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 o
1/2 cup Water —
1/4 cup Lemon juice —
1 tsp Cinnamon powder —
1 tsp Ground nutmeg —
1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Cinnamon Raisin Protein Bars Recipe:
1 1/2 cups rolled oats 1 cup oat bran 1/2 cup sugar (I used coconut) 1/2 tbsp
1/2 cups rolled oats
1 cup oat bran
1/2 cup sugar (I used coconut) 1/2 tbsp
1/2 cup
sugar (I used coconut)
1/2 tbsp
1/2 tbsp.
Put two large egg yolks,
1 Tbsp Dijon Mustard,
1 tsp
sugar, and about
1/2 tsp salt and 1/4 tsp pepper along with the juice of 1/2 a lemon
1/2 tsp salt and
1/4 tsp pepper along with the juice of
1/2 a lemon
1/2 a lemon.
1 c celery, diced
1 c carrots, diced
1 large yellow onion, diced small
1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into
1 - inch chunks
1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c capers in water, drained
1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c pitted green olives, sliced
1 c pine nuts 2
Tbsp brown
sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnis
1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste
1 bunch basil, leaves only Salt and pepper Zest of
1 lemon Mint leaves for garnish
15
tbsp (200g) butter
1/2 tsp (0.5 g) of saffron (usually sold in 1 gram packages use 1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar for decoratio
1/2 tsp (0.5 g) of saffron (usually sold in
1 gram packages use
1/2 of that) 1 tsp sugar 2 eggs 1 1/3 cups (3 dl) sugar 1 cup (2.5 dl) milk 1 3/2 cups (4 dl) flour 2 tsp baking powder Confection sugar for decoratio
1/2 of that)
1 tsp
sugar 2 eggs
1 1/3 cups (3 dl)
sugar 1 cup (2.5 dl) milk
1 3/2 cups (4 dl) flour 2 tsp baking powder Confection
sugar for decoration
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about
10 ounces), picked over
1 1/8 cups
sugar (8 ounces) plus
1 tsp 2
1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 cups unbleached all - purpose flour (
12
1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 ounces) 2
1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 tsp baking powder
1 tsp table salt 2 large eggs 4
Tbsp (
1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extrac
1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp vanilla extrac
1/2 tsp vanilla extract
1/2 cup (1 stick) unsalted butter plus more for pan 3/4 cup all - purpose flour plus more for pan 1/2 cup golden raisins 3/4 cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3 cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar cup sugar 2 large egg
1/2 cup (
1 stick) unsalted butter plus more for pan 3/4 cup all - purpose flour plus more for pan
1/2 cup golden raisins 3/4 cup whole wheat flour 1 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 2 large persimmons 1/3 cup buttermilk 2 tbsp finely grated orange zest 1/2 sugar cup sugar 2 large egg
1/2 cup golden raisins 3/4 cup whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon 2 large persimmons
1/3 cup buttermilk 2
tbsp finely grated orange zest
1/2 sugar cup sugar 2 large egg
1/2 sugar cup
sugar 2 large eggs