Sentences with phrase «teaspoon vanilla topping»

1 cup dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds 2 tablespoons cocoa powder Optional: 1 tablespoon agave or maple syrup Optional: 1 teaspoon vanilla Topping Variations:...

Not exact matches

I used coconut oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the filling, and chopped walnuts plus seeds to the topping.

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

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

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.

Whipped Frosting 1 (3.5 ounce) package vanilla instant pudding mix 1 cup milk 1 teaspoon vanilla 1/2 cup powdered sugar 1 (16 ounce) container frozen whipped topping, thawed

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 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.

Whipped Cream Topping: 1 cup heavy cream, cold 2 - 3 tablespoons confectioner's sugar 1 teaspoon pure vanilla extract chocolate shavings (optional) lime zest (optional)

1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 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 dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping

1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loaf

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.

1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes

2 tablespoons honey 1/4 cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips

Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping

My changes were to add another tablespoon of sugar plus a teaspoon of vanilla powder, then I dusted the tops with cinnamon sugar before baking.

Top the chilled dough with a couple of teaspoons of jam (strawberry / raspberry with vanilla dough, pineapple / pear with lemon or get creative) and a sprinkling of the streusel.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional

1 (16 - ounce) package silken tofu, drained 1 cup sugar 2 (8 - ounce) packages dairy - free cream cheese 1 egg, * room temperature 2 teaspoons vanilla 1 gluten - free crust of choice, prebaked - Topping of choice

1 cup butter, softened 3/4 cup brown sugar 2 cups AP flour 1 teaspoon baking soda 1 tablespoon instant espresso grinds 1/2 cup unsweetened cocoa pinch of salt 1 egg 2 teaspoons vanilla 1/2 cup semi-sweet chocolate chips sprinkles or other toppings

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

For the crumble topping 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 1 cup all - purpose flour 1 cup sugar 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon Vanilla ice cream, for serving

1 cup whole wheat flour 1/2 cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons honey 1 large egg 1 cup coconut milk 1/2 cup milk 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 cup coconut flakes, plus extra for topping

Ingredients: 1 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 1/2 cup applesauce 2 1/2 cups all - purpose flour 1 1/2 to 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups butterscotch chips 1 cup chopped pecans (optional) Powdered sugar or whipped cream for dusting or topping (optional)

Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.

Peach Coffee Cake Cake: 3 eggs 1/2 cup butter, melted 1/2 cup Anthony's Organic Cane Sugar 1 tablespoon vanilla extract 1/2 cup Anthony's Brown Rice Flour 1/3 cup Anthony's Blanched Almond Flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 2 ripe peaches, peeled and diced Topping: 1/4 cup Anthony's Organic Cane Sugar 1/4 cup softened butter 1 egg white 1/2 teaspoon vanilla...

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut

I did not have grapeseed oil so I used half olive and half coconut oil (melted on the stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2 teaspoon vanilla!

1/2 cup grade A Maple syrup 3 tablespoons butter 3 teaspoons Nielsen Massey vanilla extract or one vanilla bean 3 eggs 1 cup toasted pecans roughly chopped About 75 RAW Pecan Halves, choose the prettiest ones, to decorate the top.

Ingredients: - 1/2 cup white sugar - 1/2 cup brown sugar - 6 tablespoons butter - 2 large eggs - 1 teaspoon vanilla - 1 cup cocoa powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chunks or chips - 1/2 cup roughly chopped walnuts or hazelnuts (optional)- Flaky sea salt for topping

Ingredients: 1 cup almond meal 1/2 cup pumpkin puree 1/4 cup coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch of nutmeg — really, just a small pinch Maple syrup for topping

1-1/2 cups finely crushed Oreo cookies 3 Tablespoons melted butter 2 cups dark chocolate chips 1/2 cup half and half 1/2 teaspoon vanilla 1 tub whipped topping 1/2 cup peanut butter

1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)

8 ounces 1/3 less fat cream cheese, softened 1/2 cup sugar 1 large egg 1 cup canned pumpkin 1 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice 24 lollipop sticks 1 pound semi-sweet chocolate chips 4 tablespoons shortening 2 tablespoons graham cracker crumbs or your topping of choice

Frosting 5 tablespoons Wondra Flour 1 cup milk 1/2 cup unsalted butter or 1/2 cup margarine 1/2 cup shortening 1/2 teaspoon salt 1 cup confectioners» sugar 1 teaspoon clear vanilla 3 cups shredded coconut (to top the frosting)

Topping 1 1/2 cups heavy cream 1/4 cup + 2 tablespoons sugar 1 1/2 teaspoons vanilla coconut flakes / chips, toasted

1.5 cups of Silk soy milk 1 frozen banana, sliced into 4 - 5 pieces 1 teaspoon of ground cinnamon 1 teaspoon of vanilla extract 2 dates, pitted 6 ice cubes Dash of cinnamon / sugar on top for garnish

1/2 cup Arborio rice (not traditional white rice) 4 cups whole milk 1/3 cup sugar, plus extra for topping 2 teaspoons vanilla extract Fresh fruit, optional

1 Cup All - purpose Flour 1 3/4 Cups Oat Flour 1/4 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Tablespoon Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Pumpkin Pie Spice 1/2 Teaspoon Salt 1 Cup Pumpkin Puree 3/4 Cup Fat Free Yogurt 1/3 Cup Fat Free Milk 1/4 Cup Olive Oil 1 Teaspoon Vanilla Extract 1 Large Egg 1 Large Egg White Topping: Brown Sugar

Ingredients: 2 cups sweetened coconut flakes 1/2 cup white sugar 3/8 cup all - purpose flour 1 teaspoon vanilla extract 2 egg whites 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen whipped topping, thawed Sweetened coconut flakes for topping

4 cups heavy cream 3/4 cups sugar 1 vanilla bean, split lengthwise 7 large egg yolks 1/4 teaspoon coarse salt Extra sugar for topping

can drained and rinsed 1/2 cup gluten - free oat flour 1/4 cup melted coconut oil 3/4 cup coconut sugar 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1 tablespoon blackstrap molasses 2 teaspoons apple cider vinegar 1 tablespoon coarse granulated sugar, for topping (optional)

Ingredients Cake 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all - purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Caramel Sauce 1 cup packed brown sugar 1 tablespoon cornstarch 1 cup cold water 1/4 cup butter, cubed 1 teaspoon vanilla extract heavy whipped cream for topping (optional)

1 cup Flour 3/4 teaspoon baking soda pinch of salt 1 cup creamy peanut butter 1/3 cup brown sugar 1 egg 1/2 cup whole milk 1 tsp vanilla extract peanut butter crumb topping (recipe follows) 1/2 cup chocolate chips

I used 3 teaspoons of the vanilla and added my own sour cream topping to it.

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.