Not exact matches
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
I just made this using your suggestion
of corn flour
+ plain and it worked a treat, as did the coconut choc shot (I also swapped the
sugar for a
teaspoon of lucuma).
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves 1/3 cup milk
of choice 2 tablespoons flaxseed meal 1
teaspoon pure vanilla extract 1/2
teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown
sugar or unrefined coconut palm
sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (1 egg
+ 1 tablespoon water) or milk
of choice
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.
1/2 cup butter or Earth Balance Buttery Sticks 2 cups
sugar 3 large eggs
+ 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk
of choice or almond meal 1/4
teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1 tablespoon grated lemon zest
Jam buns from Donna Hay magazine 2
teaspoons active dry yeast 5 tablespoons caster
sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups
+ 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing
sugar, for dusting (optional) Place the yeast, 2
teaspoons of the
sugar and the milk in a large bowl and mix to combine.
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.
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.
Bill's cherry tart from Holiday Pastry: 1/2 cup
+ 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup
+ 2 tablespoons (90g) caster (superfine)
sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2
teaspoons vanilla extract 3 tablespoons caster (superfine)
sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
1 gluten - free crust
of choice, pre - baked 2 (8 - ounce) packages cream cheese, room temperature 3
teaspoons Matcha Green Tea powder 3/4 cup
sugar 3 large eggs
+ 2 yolks, room temperature 1/2 cup mascarpone or crème fraiche - Topping
of choice
2/3 cup half - and - half
+ more for brushing, very cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
2/3
+ 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown
sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon
sugar, for sprinkling (I used a blend in a grinder, but you can easily combine
sugar & cinnamon)
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup
+ 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine
sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
: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.
Orange cake from Donna Hay magazine 1/2 cup
+ 1 tablespoon (127g) unsalted butter, softened 3/4 cup
+ 1 tablespoon (162g) caster
sugar 2 eggs 1 1/2 cups
+ 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4
teaspoons baking powder, sifted 1 tablespoon milk finely grated zest
of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing
sugar, sifted 2 tablespoons orange juice zest
of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.
zest
of 1 Meyer lemon 1/4 cup granulated
sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream
+ more for brushing, very cold
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted
+ more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup
of brown
sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
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
2 1/4 cup all purpose flour 1/3 cup
sugar 1 tablespoon baking powder Zest
of one small orange (
+ zest
of one lemon, optional) 1 1/2 stick salted butter, cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup heavy cream 1
teaspoon kosher salt
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm
sugar & 1/2 cup brown
sugar 1/4 cup vanilla almond milk
+ a dash
of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2
teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
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
For scones 3 cups old - fashioned oats 1/2 cup coconut flour 1/4 cup
+ 2 tablespoons cane
sugar 1 tablespoon baking powder 1
teaspoon sea salt 1/4 cup
+ 2 tablespoons chilled coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest
of 1 orange
2 pounds red potatoes, scrubbed and diced 1/4 cup
+ 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2
teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2
teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2
teaspoons salt, divided Plenty
of freshly ground black pepper
BLOOD ORANGE AND CLEMENTINE GALETTEwith Cardamom Creme Anglaise by Catie 4 blood oranges 2 clementine or tangerines zest
of 1/2
of a lemon 1/2
+ 1/4
teaspoon of sugar, plus more for sprinkling on crust 1 pie crust pastry (I used the recipe using eggs) egg wash Pie Crust: Makes one single pie crust.
For the crust: 1) 1 cup
of almond meal 2) 1/2 cup
of tapioca flour / arrowroot flour 3) 2 tablespoons
of coconut flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1
teaspoon of brown
sugar + more for sprinkling over prepared dough
1) 2 cups self - raising flour (or 2 cups all - purpose flour
+ 1
teaspoon baking powder
+ 1/4
teaspoon baking soda) 2) 1
teaspoon of salt 3) 1 cup
of chopped walnuts 4) 160g
of butter, melted 5) 2 cups brown
sugar 6) 2 eggs 7) 2 tablespoons
of vanilla extract 8) 1 cup
of chocolate chips
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30
+) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1/2 cup milk 1
teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup
sugar 2 large eggs 1 recipe
of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups
of a standard (12 - cup) muffin tin with paper or foil liners.
i frosted mine with a simple fresh vanilla whipped cream, using 1 pint
of whipping cream, 2 tablespoons
of sugar, 1
teaspoon of vanilla extract,
+ beating until thickened.
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk
+ 1
teaspoon cider vinegar 1/2
teaspoon vanilla extract 1/4 cup light brown
sugar grated zest
of one small orange 1/2 cup dried blueberries
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1
teaspoon baking soda 1
teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp
sugar 1/4
teaspoon sesame oil
Coffee Liqueur Cookies 2/3 cup
+ 2 1/2 tablespoons
sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon
of butter from above) 1
teaspoon vanilla 1 cup
+ 6 tablespoons AP flour (1 3/8 cup) 1
teaspoon baking powder 3/8
teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8
teaspoon cinnamon
1 cup
+ 2 tablespoons
of King Arthur's all - purpose flour 1/2
teaspoon baking soda 1
teaspoon salt 1/2 cup
of Smart Balance butter (or you can use regular butter) 6 tablespoons
of packed brown
sugar 6 tablespoons
of granulated
sugar 1 egg 1
teaspoon of peppermint extract 10 ounces
of chocolate chips 1 bag
of individually wrapped Peppermint Patties (unwrapped)
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup
sugar 3/4
teaspoon vanilla extract 3/4
+ 2/3 cups flour, sifted 1 tsp baking powder Pinch
of salt 1.5 tsp sifted unsweetened cocoa, diluted with 2 Tbsp whole milk 1.5 tsp Matcha powder
2 1/8 cups all - purpose flour 1/2
teaspoon salt 1/2
teaspoon baking soda 12 tablespoons butter, melted and cooled 1 cup brown
sugar 1/2 cup
sugar 1 large egg
+ 1 large egg yolk 2
teaspoons vanilla extract 2 cups
of any combination
of the following: chocolate chips, chocolate chunks, M&M s, nuts
3/4 cup spelt flour 1
teaspoon each
of baking powder
+ bicarbonate
of soda 2
teaspoons egg replacer 1/4 cup coconut
sugar 1/4 cup cocoa powder 1 cup dark chocolate chips 2 cups loosely packed frozen cauliflower, thawed 1/2 cup coconut milk 4 tablespoons coconut oil
And if you want your cake to be aesthetically pleasing (pineapple upside - down cakes are inherently ugly, you know), omit the oil
+ sugar topping and just lightly grease your baking pan and sprinkle with 2 - 3
teaspoons of brown
sugar, instead.
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup
sugar 3
teaspoons pumpkin pie spice 1
teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup
+ 2 tablespoons water 3/4 cup granulated
sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2
teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
Assorted nuts — any blend
of peanuts, cashews, walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole almonds (1 pound) Sea salt (1 tablespoon
+ 2
teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2
teaspoon) Organic cane
sugar, sucanat or coconut
sugar (2
teaspoon) Butter, grass - fed, or coconut oil (1 - 2 tablespoons)
2 cups wholewheat spelt flour 3
teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut
sugar (or replace with
sugar of choice) 1/2
teaspoon salt 1
teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2
teaspoons vanilla extract 1 cup raspberries
+ extra coconut
+ raspberries for sprinkling
dry: 4 medium carrots, peeled
+ grated 1/4 cup raisins 2 cups oats 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon nutmeg
+ ground ginger 2 tablespoons soft brown
sugar pinch
of salt
Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2 heaping
teaspoon (2g) active dry yeast 2
teaspoons (8g) cane
sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup
+ 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8
teaspoon fine sea salt Pinch
of ground cinnamon
3 cups
+ 1 tablespoon all - purpose flour plus more for dusting 1/4 cup granulated
sugar 1/4
teaspoon salt 3
teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2
teaspoon vanilla extract Zest
of 1 lemon 1 cup fresh or frozen blueberries Sanding
sugar, optional
If you don't want to make the streusel, add some cinnamon
sugar (1 tablespoon unrefined or brown
sugar + 1
teaspoon cinnamon) to the top
of the muffins.
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup
+ 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup
+ 1 tablespoon
of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners»
sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
~ 20 - 30 prune plums (about 2 pounds) 1/4 cup
+ 2 tablespoons coconut
sugar zest
of 2 clementines (or one large orange) 1 tablespoons clementine or orange juice 1
teaspoon vanilla extract 1/2
teaspoon orange flower water or 1
teaspoon Grand Marnier 1 - inch piece fresh ginger, grated a few tablespoons flour pinch
of salt
Ingredients: — 10 - 15 graham crackers (choose your favourite kind)-- 1 cup good quality dark chocolate broken in chunks — 2 tablespoons coconut milk (from a can)-- 1
teaspoon vanilla extract
+ 1/2
teaspoon more for the meringues — 5 large eggs, whites and yolks separated — Pinch
of salt — 1/2 cup
sugar — 2 blood oranges, peeled, and cut in segments
Angel Food Cake 9 egg whites in room temperature 1 1/2
teaspoons vanilla extract 3/4
teaspoon cream
of tartar 1 cup
+ 2 tablespoons granulated
sugar 3/4 cup cake flour 1 tablespoon powdered
sugar