In a large bowl, mix the coconut, condensed milk and one
teaspoon of the vanilla until thoroughly combined.
Not exact matches
Third — Scrape the almond mixture into a shallow bowl and add the panko and a few
teaspoons of Nielsen - Massey Madagascar Bourbon Pure
Vanilla Sugar and mix it up
until it's fully combined.
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.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed
until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1
teaspoon (5 ml)
vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Remove from heat, add 1/2
teaspoon vanilla, 12 ounces
of chocolate chips and 1/2 cup walnuts, stir
until the chocolate is fully melted and everything is combined.
;) 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.
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.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2
teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high
until combined.
I didn't use any heat, I put 1/2 cup
of coconut oil in a freezer bag and played with it like a stress ball
until it went more runny but was still white, added 3 table spoons
of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup
of coco powder and massaged the bag again, added 1/2
teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a few tablespoons
of cream or whole milk, powdered sugar, start with 1/2 cup, a couple
of tablespoons
of lemon juice, a
teaspoon of its zest, and a
teaspoon of vanilla — mix
until smooth, taste and adjust ingredients as needed.
Add
vanilla, cream
of tartar, and remaining 1/8
teaspoon salt; beat with a mixer at high speed
until soft peaks form.
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 (about 110g)
of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes
until the skins can be easily slipped off) 2) 2/3 cup
of sugar 3) 2 large eggs 4) 1
teaspoon of pure
vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup
of all - purpose flour 8) 2/3 cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
Packages
of Pitted Dates 2 Tablespoons
of Water 1 Cup Coconut Sugar OR 1/4 Cup Maple Syrup & Eliminate Water 1
Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates
until sticky and mix in water and coconut sugar, coconut, and mulberries.
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.
Using a pastry blender, cut in the 1/2 cup butter and half
of the
vanilla bean pulp (or 1
teaspoon vanilla)
until mixture resembles fine crumbs and starts to cling.
* Can substitute 3 tablespoons milk, 1
teaspoon almond extract and 1/2
teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture
of ingredients over low heat instead
of boiling, stirring constantly
until well blended.
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.
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.
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.
For the Creamy Whipped Frosting: In a large bowl, add cream cheese, 1/2 cup
of confectioners» sugar, 1/2
teaspoon of vanilla, and a pinch
of salt, stir
until fully incorporated.
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
Beat in 1 cup
of the powdered sugar, the cocoa powder, 1 tablespoon milk, 1/2
teaspoon cinnamon, coffee powder, and
vanilla until combined.
To the chopped zucchini, add 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons raw honey, 2 dates, 1/2
teaspoon vanilla extract and 1/4
teaspoon of sea salt, and blend
until smooth.
Print Roasted almonds and coconut bliss balls Ingredients 100 g almonds roasted 40 g shredded coconut 3 - 4 tablespoons agave 5 tablespoons coconut oil 2
teaspoons lime juice pinch
of vanilla powder Instructions Place almonds in a food processor and blend
until they are finely ground.
Add 1
teaspoon of vanilla and xanthan gum and continue mixing
until stiff peaks form.
In the bowl
of an electric mixer fitted with the paddle attachment, combine 1 stick butter, 1/2
teaspoon vanilla, and 1 1/2 cups sugar; mix on medium - high speed
until pale and fluffy, about 2 minutes.
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.
Add mashed banana, maple syrup, almond milk, and 2
teaspoons vanilla extract and stir the contents
of the bowl
until everything is evenly combined.
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.
• 1/2
teaspoon vanilla extract • 1
teaspoon of matcha powder Mix your ingredients together
until the viscosity thickens just slightly; then separate out into smaller portioned containers, seal with a lid and refrigerate overnight (at least 4 hours).
First create the crust by adding macadamia nuts, shredded coconut,
vanilla, coconut nectar, coconut oil, and 1/2 a
teaspoon of the salt to a high speed blender and processing
until ingredients are well combined.