Sentences with phrase «teaspoon almond extract good»

Not exact matches

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced almonds, toasted

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

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.

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

Custard 6 large eggs — fork beaten 1 quart chocolate milk (best quality or preferable Broquiere's) 1/3 cup heavy cream 1/4 cup coffee liquor 1 cup granulated sugar 1 cup light brown sugar, packed 1/4 cup unsweetened cocoa powder 1 tablespoon vanilla extract 2 teaspoons almond extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt

3/4 cup Natural Peanut Butter 1 can 15 - ounce Garbanzo Beans or Chickpeas, rinsed VERY WELL and drained 2/3 cup Coconut Sugar 1 Tablespoon Flax Seeds 1 Tablespoon Nutritional Yeast 1 Tablespoon Vanilla Extract 1/4 cup Almond Milk 1/4 teaspoon Baking Soda and Baking Powder heaping 1/2 cup Chocolate Chips or Chunks 3 Tablespoons Oats

Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended.

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.

Next, sprinkle in 1 3/4 cups rolled oats, 1/4 cup cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, a couple pinches of kosher salt, and a good splash of either almond or vanilla extract.

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

2 1/4 cups old fashioned oats 2 1/2 cups almond milk, soy milk, cow's milk will also work 3/4 cups coconut milk, if you don't have any use milk of choice 1/4 cup honey 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 2 cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4 cup sliced almonds

Yield: 32 Servings 3 cups of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 3almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 3almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 3Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.

I made these again, but instead of the coffee, I added 2 teaspoons of almond extract and 1 teaspoon of vanilla because my Mom had a really good chocolate recipe which had almond extract and I really liked it.

Add in the sugar, baking powder, salt, vanilla extract and 1 teaspoon of the almond extract and beat well.

I did decrease the almond extract to 1/2 teaspoon, and thought that worked well.

1 cup raw buckwheat groats 1/4 cup brown sesame seeds 1/4 cup raw sunflower seeds 1/4 cup shredded, unsweetened coconut 1/4 cup almond flour 1/2 teaspoon vanilla extract 1/8 teaspoon sea salt (or 3 to 4 good pinches) 1 tablespoon virgin coconut oil 1/4 cup pure maple syrup

2 egg yolks 2 cups homemade sweetened, condensed milk 1 1/2 cups heavy cream (find raw milk and cream near you here) 2 tablespoons homemade chocolate syrup 2 tablespoons strong, brewed coffee (buy coffee here, coffee substitutes here and here) 1 tablespoon good vanilla (buy extracts here) 1 teaspoon almond extract OR almond liqueur (like DiSaronno), optional (buy extracts here) 2 cups good Irish whiskey (I used Finnegan Irish Whiskey)

1 serving of your favorite protein powder 1 large ripe pear, peeled and diced, a Bartlett pear is best 1/2 cup frozen blueberries 1 teaspoon vanilla extract Pinch of ground ginger Juice of 1/2 a lime 1/2 cup unsweetened almond milk 1/2 cup filtered water 3 - 4 ice cubes

Usually when I want a cookie I just go for it and eat a real cookie but these are so tasty and I have no guilt about them: Nikki's Healthy Cookie Recipe from 101 cookbooks 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup coconut oil, barely warm — so it isn't solid (or alternately, olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded & unsweetened 1/2 teaspoon cinnamon 1/2 teaspoon fine grain sea salt 1 teaspoon baking powder 6 — 7 ounces chocolate chips or dark chocolate bar chopped