Sprinkle 1/4
teaspoon of vanilla sugar on the top of each muffin after baking.
Not exact matches
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut
sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup butter 1/4 cup
sugar 1/2 cup brown
sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking powder Pinch
of salt 1 1/4 cups chocolate chips
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's
sugar 1
teaspoon pure
vanilla extract pinch
of Kosher or sea salt
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1
teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
Start by pureeing 1 1/4 cups
of fresh ricotta, 1/2 cup cane
sugar, 3/4
teaspoon vanilla, 1
teaspoon orange zest and a pinch
of coarse salt.
3 egg whites 1
teaspoon vanilla 1/8
teaspoon cream
of tartar 1/8
teaspoon salt 3/4 cup
sugar 1 cup miniature semi-sweet chocolate chips 1/4 cup chopped walnuts or pecans
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 icing though I used my favorite: 1 cup
of powdered
sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a pinch
of salt.
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
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown
sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml)
vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch
of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup)
sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2
teaspoon vanilla extract
With machine off, add 1 1/4 cup
of sifted powdered
sugar, the
vanilla, butter, 2
teaspoons of instant espresso powder, and a pinch
of salt.
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1
teaspoon water 3 tablespoons
of sugar 2 tablespoons chopped pistachios crème fraîche or
vanilla ice cream or sour cream, for serving
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
Ingredients: 1/2 cup butter 1 cup
sugar 1/4
teaspoon salt 1 large egg 1 1/2
teaspoons vanilla extract 1 cup all purpose flour 1/2
teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup
of milk chocolate drops and 1/2 a cup white chocolate drops).
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown
sugar 1/3 cup granulated
sugar 1 egg 2
teaspoons vanilla 2 tablespoons milk 1
teaspoon baking soda 1/2
teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated
sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons
sugar 3/4
teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup
sugar 1/3 cup cornstarch pinch
of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour,
sugar, and salt in a large bowl.
Panna Cotta 4 cups heavy cream (or half - and - half if you want to cut calories) 1/2 cup
sugar 2
teaspoons of vanilla extract 2 packets (4 1/2
teaspoons) powdered gelatin 6 tablespoons cold water
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup
sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the
sugar by 1/4 cup)
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons powdered
sugar (depends on how sweet you want the filling) 1
teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
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
One tablespoon
of vanilla sugar has the flavoring power
of 1/4
teaspoon of vanilla extract.
1 stick
of butter, softened 4 tablespoons half «n» half 1
teaspoon vanilla 3 cups confectioner's
sugar 4 tablespoons unsweetened cocoa powder
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown
sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's
sugar, for dusting
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
4 1/2 pounds sweet potatoes 1 cup
sugar (you can reduce this a little) 1/4 cup milk 1/2 cup butter, softened, plus 1 tablespoon
of butter melted (divided) 2 large eggs 1
teaspoon vanilla extract 1/4
teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown
sugar 1 1/2 cups miniature marshmallows
Although I love the combination
of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1
teaspoon vanilla 1/4
teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners»
sugar
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 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown
sugar 1
teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Another idea is to mix up the batter for my Very
Vanilla Cupcakes; stir in blueberries and top with 2 tablespoons
of sugar mixed with 1/2
teaspoon cinnamon and bake.
Vanilla CustardFilling 2 cups milk 1/2 cup sugar 4 large egg yolks 2 teaspoons vanilla extract Pinch of salt 6 tablespoons cor
Vanilla CustardFilling 2 cups milk 1/2 cup
sugar 4 large egg yolks 2
teaspoons vanilla extract Pinch of salt 6 tablespoons cor
vanilla extract Pinch
of salt 6 tablespoons cornstarch
Cake 5 large eggs, separated 1 cup granulated
sugar, divided 1
teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2
teaspoons baking powder Pinch
of salt
1/2 cup
of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup
of sugar 2 eggs 1
teaspoon of vanilla extract 1 1/3 cup
of flour 1
teaspoon of baking soda 1/2
teaspoon of salt 1/2 cup
of peanut or any other nut butter you prefer 1/2 cup
of vanilla Chobani yogurt 2 ripe bananas 1
teaspoon of ground cinnamon 1/2 Chocolate chips
2 ripe bananas 1/3 cup
of vanilla, lemon or plain Chobani 1 cup
of vanilla almond milk 1/4 cup
of white
sugar 1.5
teaspoons baking soda 1.5
teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup
of cooked quinoa 1 cup
of all - purpose flour (I used King Arthur) 1 cup
of whole wheat flour (I used King Arthur) 1 - 2 cups
of freshly washed blueberries (tossed in some flour to coat)
for the frosting: 3 egg whites 150 grams (3/4 cup)
sugar 45 grams (3 tablespoons) water 1/2
teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings
of 2
vanilla beans few drops pink food coloring
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
1 cup Earth Balance vegan butter 1 cup
sugar 1/4
teaspoon salt 2
teaspoons vanilla 1 1/2
teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup
of water 3 cups all purpose flour cinnamon
sugar
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)
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain,
vanilla or lite
vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown
sugar (this is not a really sweet custard, so add another 1/4 cup brown
sugar if you prefer) 1
teaspoon vanilla extract
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1
teaspoon of each: baking powder, baking soda and sea salt 2
teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup
sugar 1/2 cup dark brown
sugar 2 large eggs 1 tablespoon
vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet
sugar (or non-refined
sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1
teaspoon cinnamon 1/2
teaspoon baking soda 1/2
teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon
vanilla
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.
: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.
Mix with a
teaspoon of the
sugar to separate the
vanilla bean seeds.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated
sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1 1/2 cups all - purpose flour 1
teaspoon cornstarch 1/2
teaspoon cream
of tartar * 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated
sugar 1/4 cup light brown
sugar 1 large egg, room temperature 1
teaspoon pure
vanilla extract 1 cup M&M s milk chocolate candies
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's
sugar pinch
of Kosher or sea salt 2
teaspoons pure
vanilla extract 1 - 2 tablespoons heavy cream
Glaze: 1/2 cup confectioner's
sugar pinch
of Kosher or sea salt 2 tablespoons half - and - half 1/2
teaspoon pure
vanilla extract
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda pinch
of salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest
of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice
of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.