Not exact matches
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for
at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
2 1/2 cups All Purpose Flour 1
teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter
at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2
teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top
of cake
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
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for
at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one
vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
I'm thinking if you added
at least 3/4
teaspoon of vanilla extract, you might be able to «drown» it out.
Cheesecake Filling 1 cup
of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks)
of cream cheese,
at room temperature 4 oz (1/2 cup) mascarpone cheese,
at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs,
at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1
teaspoon vanilla extract
cake 10 large egg whites,
at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4
teaspoon salt 1
teaspoon cream
of tartar 1
teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1
vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for
at least 1 day or up to 2 weeks, inverting jar occasionally.
Cheesecake: Two 8 - ounce packages cream cheese,
at room temperature 2/3 cup granulated white sugar pinch
of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1
teaspoon vanilla extract a few drops
of green food coloring, if desired
2
teaspoons coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it
at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4
teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
2 cups organic whole milk 1/4 cup arrowroot powder * pinch
of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks
at room temp 2 tablespoons pastured butter 1
teaspoon vanilla extract
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz
of blackberries - 1 - 2 tablespoons honey - 1
teaspoon bourbon - 1/2
teaspoon ground cinnamon - 1
teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1
teaspoon water, for egg wash - 1
teaspoon honey mixed with 1
teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough
at least 2 hours ahead that way it has plenty
of time to chill.
Ingredients Cake: Frosting: 8 oz cream cheese,
at room temperature6 Tbsp unsalted butter, room temp2 1/2 cups
of confectioners» sugar1
teaspoon vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350 °F.
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon
vanilla extract 1/2 tablespoon ground cinnamon 1
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for
at least 10 minutes
Add
vanilla, cream
of tartar, and remaining 1/8
teaspoon salt; beat with a mixer
at high speed until soft peaks form.
* 1 1/2 sticks butter
at room temperature * 4 ounces cream cheese,
at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon
vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4
teaspoon xanthan gum * 1
teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling
2 cups sifted cake flour (or 2 cups minus 4 Tbsp
of all - purpose flour) 1/2
teaspoon baking powder 1
teaspoon grated nutmeg 1/2
teaspoon ground cloves or allspice (depending on your taste preferences) 4
teaspoons cinnamon Pinch
of salt 1 1/2 cup butter (
at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2
teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that
at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan
of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).
Cake 1 1/2 cups all purpose flour 2
teaspoons baking powder 1/4
teaspoon salt 1/4 pound (1 stick) unsalted butter (
at room temperature) 1 cup granulated sugar 1
teaspoon vanilla extract 2 eggs, separated 1/2 cup whole milk 1/4
teaspoon cream
of tartar
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!!
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4
teaspoons coconut sugar 6 eggs,
at room temperature 1
teaspoon fiori di sicillia extract (or pure
vanilla extract) 1/2 cup coconut cream from a can
of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
3 egg whites —
at room temperature 1/8
teaspoon cream
of tartar 1/2
teaspoon vanilla extract 1/2 cup erythritol 2 tablespoons cocoa powder
about 30 threads
of saffron (to yield 1/8
teaspoon ground saffron) 1/2
vanilla bean 2 tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1
teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter,
at room temperature 1/2 cup (3.5 oz / 100 g) granulated sugar 1/2 cup (3.8 oz / 109 g) packed light brown sugar 1
teaspoon kosher salt 1 egg (1.8 oz / 50 g),
at room temperature 1/2
teaspoon vanilla extract
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1
teaspoon almond extract) 1
teaspoon vanilla extract 10 ice cubes Directions Place all
of the ingredients in a blender and blend
at high speed until creamy and smooth.
For the filling: ▪ 3 packages (8 ounces each) cream cheese,
at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch
of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream,
at room temperature ▪ Seeds scraped from 3 large
vanilla beans or 4
teaspoons pure
vanilla extract or paste ▪ 4 large eggs,
at room temperature
1 1/2 cups, divided superfine sugar 3/4 cup cake flour, lightly spooned and leveled off 1/4
teaspoon salt 16 large egg whites,
at room temperature, or 2 cups 2
teaspoons cream
of tartar 4
teaspoons pure
vanilla extract 2 oz fine - quality unsweetened chocolate, chilled, finely grated, refrigerated
1/3 cup and 1 tbsp flour 1/8
teaspoon baking soda 3 tbsp unsalted butter,
at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8
teaspoon salt 1/2
teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix
of chopped chocolate and peanut butter chips) pinch
of flaky sea salt, for garnishing
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter in all my baked goods) 1 cup sugar 3 large eggs
at room temperature 3/4
teaspoon pure
vanilla extract 1/2
teaspoons pure almond extract 1 1/2 cups flour 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/8 (1/4 if using unsalted butter)
teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
Ingredients: Cake 1/2 cup unsalted butter (1 stick), softened
at room temperature 1 1/2 cups granulated white sugar 3 large eggs, separated 1 1/2
teaspoons vanilla extract 2 cups sour cream 3 cups all - purpose flour 1
teaspoon baking powder 1 1/2
teaspoons baking soda pinch
of table salt
I added half a
teaspoon of vanilla to the mixture and they tasted just like french toast, or
at least the french toast egg layer, haha.
2 cups soaked cashews (soak for
at least 2 hours to soften and activate the nuts) 1 - 2
teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh
of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)
1 3/4 (219g) cups all - purpose flour 2 cups (400g) sugar 3/4 cups (94g) good unsweetened cocoa powder 2
teaspoons (10g) baking soda 1
teaspoon (5g) baking powder 1
teaspoon (5g) kosher salt 1 cup (240g) buttermilk 1/2 cup (110g) vegetable oil 2 extra-large eggs,
at room temperature 2
teaspoons (10g) pure
vanilla extract 1 cup (249g) freshly brewed hot coffee 30 Oreo's for bottom
of pans
4 egg whites,
at room temperature 1/2
teaspoon lemon juice 1/2
teaspoon vanilla 1/2
teaspoon espresso powder 1/4
teaspoon ground chipotle pepper pinch
of salt 3/4 cup sugar 12 oz dark chocolate, melted and cooled 1/2 cup toasted chopped walnuts
Peanut Butter Cookies: 1/2 cup unsalted Butter,
at room temperature 1/2 cup Natural Creamy or Crunchy Peanut Butter 1 cup Coconut Sugar 1/2
teaspoon Molasses 2 Large Eggs 1
teaspoon Pure
Vanilla Extract 1/2
teaspoon Baking Soda 1/4
teaspoon Baking Powder 1/2
teaspoon Pink Salt Dash
of Cinnamon 1/2 cup Oats 3/4 cup Whole Wheat Flour
1) Cream cooking oil, sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup
of flour with an egg 3) Add in
vanilla extract and chopped walnuts 4) Mix cookie batter until homogenous 5) Drop by
teaspoon on greased baking trays 6) Bake in oven
at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before serving
3/4 cup all - purpose flour 1/3 cup cocoa powder Pinch
of salt 6 tablespoons butter,
at room temperature 3/4 cup powdered sugar 1 large egg 1/2
teaspoon vanilla extract
2 egg whites,
at room temperature 1/8
teaspoon cream
of tartar 1/8
teaspoon salt 1/2
teaspoon vanilla 1/4
teaspoon almond extract 3/4 cup sugar 1/4 cup almond meal
2 egg whites,
at room temperature 1/8
teaspoon salt 1/8
teaspoon cream
of tartar 1/2 cup sugar 1/2 cup sliced almonds 1/2
teaspoon vanilla
* 1 1/4 cups plus 1
teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1
teaspoon salt * 2 large eggs,
at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2
teaspoons pure
vanilla extract
For the Meringue Kisses: (store - bought meringue cookies can be substituted for a shortcut) 3 large egg whites,
at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp salt ⅛ tsp cream
of tartar, optional 1/4
teaspoon pure
vanilla extract or 1/2 imitation
vanilla flavoring Red gel food coloring, optional
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1
teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4
teaspoon kosher salt (I used fine sea salt instead) * 3⁄4
teaspoon baking powder * 1⁄2
teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg,
at room temperature * 1
teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
For frosting 4 ounces bittersweet chocolate, roughly chopped 1/2 cup plus 2 tablespoons heavy cream 1 cup (2 sticks) unsalted butter
at room temperature 3-1/2 to 4 cups confectioners» sugar 1
teaspoon vanilla extract Pinch
of salt
Peanutty Peanut Butter Cream Cheese Mouse 4 oz / 113g cream cheese,
at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter,
at room temperature 1/2
teaspoon pure
vanilla extract 1 cup / 100g powdered sugar Pinch
of fine - grain sea salt Pinch
of nutmeg 1/2 cup / 120 ml heavy whipping cream (double cream)
1/2 stick butter (4 tablespoons),
at room temperature 4 tablespoons coconut oil 4 eggs 12 oz can evaporated milk 14 oz can coconut milk 1 1/2
teaspoons vanilla extract 3 cups glutinous rice flour, like Mochiko (available
at Japanese markets) 1/2 to 1 cup sugar 2
teaspoons baking powder 2 tablespoon matcha powder 1 big handful
of shredded coconut
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable,
at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice
of 1 lemon
2 3/4 cups walnut halves and pieces (pecans would also work) 2 1/4 cups confectioners» sugar 1/2 cup plus 3 tablespoons unsweetened Dutch - process cocoa powder 1/4
teaspoon salt 4 large egg whites,
at room temperature 1 tablespoon pure
vanilla extract Optional: I added a cup
of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!
We had no buttermilk so I used yogurt, and my Beloved pouted
at the suggestion
of apples, so left out the cinnamon, added a
teaspoon of vanilla to the wet ingredients, then put in a cup
of frozen mixed berries (raspberries, blueberries and boysenberries).
To prepare frosting, place the cream cheese, 1/4 cup butter, 2
teaspoons of vanilla, and 1/8
teaspoon salt in a large bowl; beat with a mixer
at medium speed until smooth.
1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead
of time 1/4 avocado (or more) 1/2
teaspoon vanilla 1 scoop protein powder (optional) Pinch
of sea salt 2
teaspoons shredded coconut (optional but good) 1 - 2
teaspoons cacao nibs (pulse
at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie
For the Cake: 1/3 cup chopped walnuts or pecans 1 3/4 cups all - purpose flour 1/4 cup cornstarch 4
teaspoons baking powder 1
teaspoon kosher salt 4 large eggs, room temperature 3/4 cup whole milk, room temperature 3/4 cup dark rum (recommended: Diplomático Rum) 1 tablespoon
vanilla extract 1/2 cup unsalted butter,
at room temperature 1 1/2 cups granulated sugar 1/2 cup plus 3 tablespoons canola oil, divided 1 (3.4 - ounce) package
of instant
vanilla pudding