Sentences with phrase «teaspoon of the vanilla extract with»

If you have almond extract in your pantry, replace 1/2 teaspoon of the vanilla extract with the almond variety (trust me, it's delicious).

Not exact matches

For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs

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

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

: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 / 350 °F.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

You could replace the vanilla bean with 1-1/2 teaspoons of pure vanilla extract if you don't have one (but I recommend using the vanilla bean).

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

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

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.

Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / vanilla extract Preheat the oven to 180 °C / 350 °F.

Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.

Secondly, I added a teaspoon of rum extract in combination with the vanilla.

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.

Since I love cinnamon - laced Mexican chocolate, I tossed in more than a teaspoon (less than a tablespoon) of freshly ground cinnamon and a dollop of vanilla extract made with Madagascar bourbon and Tahitian vanilla beans.

3/4 cup unsalted butter 1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.

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 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sVanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or svanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

Mix 2 portions of milk with 1 portion of brown sugar and half a teaspoon vanilla extract.

2) For a lightly sweet finish without adding sugar, I find about 5 - 10 drops of liquid stevia is just about right for a quart of almond milk, along with a half teaspoon of homemade vanilla extract, and a small pinch of salt.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

I just made pancakes with this recipe and they are amazing (added a teaspoon of vanilla extract) a little too much for one person but perfect for two!!

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups sugar 3 flax eggs (3 tablespoons of ground flax seed mixed with 6 tablespoons of warm water) 3/4 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 banana, mashed 1/4 cup chopped walnuts or pecans

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.

In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2 teaspoon pure vanilla extract, a few drops of peppermint extract, and cocoa powder until soft peaks form.

In the bowl of an electric stand mixer fitted with a whisk attachment, beat 1 cup of heavy cream with 1/4 cup powdered sugar, 1/2 teaspoon pure vanilla extract, and a few drops of peppermint extract.

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

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.

-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt

(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia) 1154 cal 144 per slice»

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

If you bake 2 dozen cookies with 2 teaspoons of vanilla extract you have 0.41 ml of vanilla extract per cookie before baking and the alcohol content is 35 % so only 0.146 ml of alcohol.

So, your cookie (from a batch with 2 teaspoons of vanilla extract) will contain 0.00091 the amount of alcohol as a glass of wine.

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

Vanilla bean: This recipe is amazing with the seeds from a real vanilla bean, but you can also try substituting 1 teaspoon of vanilla extract iVanilla bean: This recipe is amazing with the seeds from a real vanilla bean, but you can also try substituting 1 teaspoon of vanilla extract ivanilla bean, but you can also try substituting 1 teaspoon of vanilla extract ivanilla extract instead.

ingredients MINI PIE BITES WITH WHIPPED CREAM 1 store - bought sweet potato or chess pie WHIPPED CREAM: 1 cup heavy cream 1 teaspoon confectioners» sugar dash of vanilla extract

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

For syrup, I mixed a teaspoon of butter with a teaspoon of coconut butter, vanilla extract, and two drops of stevia.

I just made this with a few adjustments: a bit more oil than the 1/4 cup called for; and because it was rather thicker than I expected AND I didn't have enough vanilla beans, I added about 2 teaspoons of vanilla extract.

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

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

I added a teaspoon of vanilla extract and half a teaspoon of instant coffee granules with a pinch of salt.

I'm in my mid 30's and a female, just taking it for the protein and amino acids, I only use one scoop, with a cup of almond milk, a cup of crushed ice, half a teaspoon of cocoa, a few drops of vanilla extract, medium size banana and 2 tablespoons of cane sugar.

Pick - Your - Poison Devil's Food Cupcakes: Replace the vanilla extract with 1/2 teaspoon of another flavor extract, such as coffee, hazelnut, almond, or peppermint.

Fluffy Flavored Frosting: Replace the vanilla extract with 1/2 teaspoon of another flavor extract, such as coffee, hazelnut, or almond.

Brownies with white chocolate and raspberries own recipe 3/4 cup (170g) unsalted butter, chopped 3/4 cup (150g) granulated sugar 1/2 cup (88g) light brown sugar, packed 1 cup (90g) unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 2 large eggs, room temperature 1/3 cup (46g) all purpose flour pinch of salt 3/4 cup (75g) frozen raspberries, unthawed 100g white chocolate chips Preheat the oven to 180 °C / 350 °F.