1 tablespoon canola oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2
teaspoon baking powder food coloring (red, orange, yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2 cup powdered sugar
Not exact matches
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 o
Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch o
Powder (where to find
baking powder) 1/2 teaspoon Bicarb Pinch o
baking powder) 1/2 teaspoon Bicarb Pinch o
powder) 1/2
teaspoon Bicarb Pinch of Salt
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.
ingredients: for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa
powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4
teaspoon kosher salt 2 eggs 2
teaspoons red gel
food coloring 2
teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1
teaspoon vinegar 1
teaspoon baking soda
Green Velvet Cake: 2 1/2 cups all - purpose flour 2 tablespoons cocoa
powder 1/2
teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2 cups granulated white sugar 2 large eggs 1
teaspoon vanilla extract 1
teaspoon white vinegar 1
teaspoon baking soda 1 cup buttermilk 2 tablespoons (1 - ounce bottle) green
food coloring
1/4 cup butter 1 cup sugar 3 eggs, beaten 2 cups guava pulp (guava put through a sieve or
food mill) 1/2
teaspoon freshly grated nutmeg 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 3 cups flour 2
teaspoons baking powder
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking /
baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4
teaspoon salt 1/8
teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8
teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and
baking powder in the bowl of a
food processor and pulse a few times.
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 →
1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds in the
food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2
teaspoon baking powder 4) 1/4
teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2
teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2
teaspoon black gel - paste
food color 1
teaspoon pure vanilla extract 1 1/2
teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa
powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup (118 ml) buttermilk
Healthy
Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2
teaspoons baking soda 1/8
teaspoons baking powder 1
teaspoon ground cinnamon 1
teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2
teaspoons vanilla extract 1/2 cup raisins
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1
teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a
food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao
powder 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1/3 cup of vegan, dark chocolate chips
1 cup chopped dates 1 cup boiling water 1 egg 3 tablespoons organic canola oil 1/2 cup turbinado sugar 1
teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a
food processor) 2 tablespoons ground flax 2
teaspoons baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1/2
teaspoon cinnamon 1 cup chopped walnuts
INGREDIENTS 2 whole eggs 1 large banana 4 scoops Naked Whey protein
powder 1/2 cup of milk 1/2 cup of oat or quinoa flour 1/2
teaspoon vanilla extract (to taste) 1/2
teaspoon baking soda (optional to make a fluffier waffle) PREPARATION Step 1: Mix all the ingredients together either by hand or using a blender /
food processor.
By:
Food & Wine INGREDIENTS 1 1/2 cups sweet rice flour 1 cup sugar 1/2
teaspoon baking powder 1 1/2
teaspoons matcha
powder 1 cup water 3/4 cup coconut milk 3/4
teaspoon vanilla extract Cornstarch, for dusting HOW TO MAKE THIS RECIPE Preheat the oven to 275 °.
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.
1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking 1/2
teaspoon pure vanilla extract 1/2
teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green
food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more for garnish Whipped cream for serving Vanilla ice cream for serving Hot Fudge for serving
2 cups flour of choice (NOTE: I use half spelt and half organic AP flour) 1/8
teaspoon baking soda 1
teaspoon salt 2
teaspoon baking powder 3/4 cup peanut butter
powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown sugar 1/4 cup chopped nuts of choice 1/2 cup dried fruits of choice, chopped fine or pulsed in
food processor
Pulse
baking powder, kosher salt, sugar, 1/2
teaspoon pepper, and 2 cups flour in a
food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.
1 medium onion, chopped 2 -3 garlic cloves 2 -3 slices stale gluten free bread (if the bread isn't stale, I usually just toast it and then grind it in a coffee grinder or
food processer) 3.5 tablespoons fresh parsley 2
teaspoons salt 1/2
teaspoon black pepper 2
teaspoons oregano 2
teaspoons ground coriander 1
teaspoons chilli flakes 1 tablespoon gluten free flour (any kind will do: brown rice, tapioca, sorghum etc.) 2
teaspoons baking powder 1/2 water 1 - 2 tablespoons good quality oil if pan frying
This recipe yields 15 latkes, 2 1/2 inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2
teaspoon salt pinch of
baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a
food processor or on the largest grating side of a hand grater.
[Adapted from Claudia Rodan, The Book of Jewish
Food, 1996, 599] 2 organic oranges 6 eggs 1 cup sugar 1
teaspoon baking powder or 1
teaspoon baking soda 2 and a 1/2 cups almond flour 1/2
teaspoon salt
2cups flax seed meal 1cup super grains (red, white quinoa, millet and buckwheat, comes mixed — from whole
foods) 1cup spelt flour 1 / 2cup garbanzo flour 1
teaspoon baking powder 1 1/4
teaspoon each of onion and garlic
powders 1/2 t white pepper 1/3 cup olive oil 1 2/3 cup water
Mallows (Chocolate Covered Marshmallow Cookies) Adapted from Gale Gand,
Food Network Makes 3 dozen • 3 cups (375grams / 13.23 oz) all purpose flour • 1/2 cup (112.5 grams / 3.97 oz) white sugar • 1/2
teaspoon salt • 3/4
teaspoon baking powder • 3/8
teaspoon baking soda • 1/2
teaspoon ground cinnamon • 12 tablespoons (170grams / 6 oz) unsalted butter • 3 eggs, whisked together... Read more»
1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa
powder 1/4 cup buttermilk
powder 1/4 cup cornstarch 3/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/2
teaspoon red gel
food coloring (I use Wilton) 1 cup white chocolate chips
1 1/2 cups flour 2/3 cup unsweetened cocoa
powder 1 1/2
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 10 tablespoons unsalted butter, softened 1 1/2 cups sugar 1 cup buttermilk 3 eggs 2
teaspoons McCormick ® Pure Vanilla Extract 1 tablespoon McCormick ® Black
Food Color