Sentences with phrase «teaspoon baking powder pinch»

1/2 cup coconut flour 4 tablespoons organic melted coconut oil (add in last) 4 tablespoons coconut milk 6 organic eggs 1/2 teaspoon organic apple cider vinegar 1/2 teaspoon aluminum - free baking soda 1/4 teaspoon baking powder Pinch sea salt 2 packets Stevia 1 teaspoon cinnamon 1/2 cup blueberries, fresh or frozen

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

Ingredients Gingerbread Waffle 6 tablespoons whole spelt flour 3 tablespoons oat flour 1/2 teaspoon baking powder pinch of salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3/4 cup plain almond milk 2 teaspoons molasses

Biscotti 1 1/2 cups almond flour 1 teaspoon baking powder pinch of salt 1/4 cup macadamia nuts 1/4 cup dried coconut 1/4 cup maple syrup 2 tablespoons coconut oil solid

Pin It Ingredients: cake 200 g all - purpose flour 200 g sugar 5 eggs 1 teaspoon baking powder pinch of salt blackcurrant mousse 350 g black currants 450 g greek yoghurt 80 g sugar 100 g icing sugar 400 ml heavy... Continue Reading →

2 large eggs 3 1/3 cups flour 1 tablespoon plus 1 teaspoon baking powder Pinch of salt 1 large egg 1 1/2 teaspoons heavy cream 1 to 2 tablespoons granulated sugar

zest of half a lemon 1 large egg a few drops of lemon oil or pure lemon extract 1/4 teaspoon baking powder pinch of kosher salt

Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons neutral oil like grapeseed or vegetable 1 large egg yolk

Pink Grapefruit Cake From Foodbeam.com 1/2 cup 2 % or full - fat yogurt (I use Fage) 1 1/2 cups all - purpose flour 1 1/2 teaspoon baking powder pinch of salt 1 1/8 cup sugar 3/8 cup vegetable oil (1/4 cup + 2 Tablespoons) 3 eggs Zest and juice of 1 ripe Pink Grapefruit

1 teaspoon baking powder pinch salt 1 cups sugar 1/2 cup olive oil zest from 1 medium orange (save the juice for the raspberry compote) 2 large eggs 1/2 cup sherry, cognac, or Grand Marnier

:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.

3 eggs 150g caster sugar 250g plain flour 1/4 teaspoon bicarbonate of soda 1/2 teaspoon baking powder A pinch of salt 75g pistachios, chopped 65g dried cranberries

Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.

1/2 cup butter 1/4 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1 teaspoon baking powder Pinch of salt 1 1/4 cups chocolate chips

Cake 5 large eggs, separated 1 cup granulated sugar, divided 1 teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2 teaspoons baking powder Pinch of salt

3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.

Pin It Ingredients: Cake: 2 sticks soften butter 1,5 cups sugar 1/2 olive oil 2/3 cup milk, room temperature 5 eggs room temperature 3 cups cake flour 2 teaspoons baking powder pinch of salt 2 teaspoon vanilla extract violet food... Continue Reading →

Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch of salt 3/4 cup white chocolate chips 3/4 cup sweetened shredded coconut

Not exact matches

Pastry and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying

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

Batter: 100 g (3/4 cup plus 1 1/2 tablespoons) flour 80 g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking powder 1 pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil

Banana & Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch oBaking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch oPowder (where to find baking powder) 1/2 teaspoon Bicarb Pinch obaking powder) 1/2 teaspoon Bicarb Pinch opowder) 1/2 teaspoon Bicarb Pinch of Salt

5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting

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

3 cups (380 grams) bread flour (all - purpose will work in a pinch) 1 tablespoon baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin slices) 3/4 teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)

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.

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 3baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

Ricki: I can't say I was too fond of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch of salt, and so on, for every single recipe on all 224 pages of the book, one line at a time, to proofread the final galleys.

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.

;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.

1 1/2 cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips

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.

2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips

1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1 pinch cinnamon 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream

Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Cookies 1 1/2 tablespoons tapioca starch 1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice flour 1 teaspoon xanthan...

Cassava Flour Brownies with Caramel Brownies: 1/2 cup chocolate chips 2 tablespoons maple syrup 1/2 cup Anthony's Coconut Sugar 1/3 cup Anthony's Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's Coconut Sugar 1 tablespoon maple syrup 2 tablespoons coconut cream Pinch salt 1/4 cup butter...

ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)

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

To make the shortbread cookies (makes about 15): 120 g (1/2 cup) refined coconut oil, room temperature 60 g (1/2 cup, unsifted) powdered sugar 2 tablespoons cornstarch 170 g (1 1/2 cups plus 2 tablespoons) flour 1/4 teaspoon baking powder 1 pinch salt 1 tablespoon soy milk, optional

I made a few modifications, including using 1 teaspoon of maple syrup instead of honey (I prefer the flavor), using a flax egg instead of a chicken egg to reduce calories, a pinch of baking powder to help it rise and some leftover fresh pumpkin puree for extra sweetness.

ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling

Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!