Sentences with phrase «teaspoon rose extract»

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

Pin It Ingredients: 10 tablespoons butter, room temperature 3/4 cup white sugar 3 eggs 1 teaspoon strawberry extract 1 3/4 cups self - rising flour 1/4 teaspoon salt 1/4 cup finely chopped fresh strawberries, drained Directions: 1.

6 tablespoons butter, at room temperature 1 cup granulated sugar 2 teaspoons pure vanilla extract 3 large eggs 2 1/2 cups unbleached self - rising flour 1 cup buttermilk

* 2-1/2 cups water * 2-1/4 teaspoons agar - agar powder (Gold Cup and Telephone are two popular brands) * 1/4 cup plus 1 Tablespoon sugar * 1 cup coconut milk * pinch salt * 1 Tablespoon rose water (or add a 1/4 -1 / 2 teaspoon of your favorite extract) * 1 - 2 drops food coloring (optional)

2/3 cup Organic Butter or Earth Balance Butter 3 Tablespoons Cream Cheese or Dairy - Free Cream Cheese 3/4 cup Powdered Whole Earth Sweetener * 3 Tablespoons Coconut Flour 1 1/2 teaspoons Vanilla Stevia Extract, to taste 1/4 teaspoon Rose Water (optional) Beet Juice, Natural Food Coloring

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

Dough 1 1/2 cups warm water (100 ˚ to 110 ˚ F) 2 tablespoons rapid - rise yeast 3 large eggs 2 yolks 2 teaspoons pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons fresh lemon juice 3/4 cup sugar 1 teaspoon salt 1/3 cup milk powder 3/4 cup unsalted butter, softened 3 cups all - purpose flour 3 cups bread flour

6 tablespoons butter, at room temperature 1 cup granulated sugar 2 teaspoons pure vanilla extract 3 large eggs 2 1/2 cups unbleached self - rising flour 1 cup buttermilk

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

2 cups plus 2 tablespoons sifted cake flour (not self - rising; sift before measuring) 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs, at room temperature 30 minutes 1 cup well - shaken buttermilk