Not exact matches
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated
coffee grinder 1/2
teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2
teaspoons pure
vanilla extract 1 3/4 cup all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1 1/2 cups chocolate chips 1 1/2
teaspoons espresso powder or finely ground instant
coffee powder
1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed
coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp
vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2
teaspoon aluminum free baking powder 12 oz dark chocolate chips
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant
Coffee 1
teaspoon vanilla extract 1/2
teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
1/4 cup (2 shots) espresso (buy
coffee here, decaf here,
coffee substitute here and here) 1/8
teaspoon vanilla extract (buy organic extracts here) whole cane sugar, to taste (buy whole cane sugar here) 3/4 cup half - and - half or whole milk (find raw dairy near you here) Sweetened Whipped Cream, below Caramel Sauce, to taste
Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa powder (not Dutch Process) 1 cup granulated sugar 3/4 cup light or dark brown sugar 1
teaspoon baking powder 2
teaspoons baking soda 1
teaspoon Kosher or sea salt 1/2 cup neutral - flavored oil (I use canola) 2 large eggs, room temperature 2
teaspoons pure
vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot
coffee (decaf is fine)
I use
vanilla flavored rice milk with 1 pack of stevia in a cup with a half
teaspoon of instant decaf
coffee.
ingredients: for the cake: 90 grams (3/4 cup) cocoa powder 300 grams (1 1/2 cups) granulated sugar 56 grams (1/4 cup) vegetable oil 180 grams (3/4 cup) buttermilk 180 grams (3/4 cup) hot
coffee 1
teaspoon salt 2 eggs 2
teaspoons vanilla extract 180 grams (1 1/2 cups) AP flour 1 1/2
teaspoons baking soda 1
teaspoon baking powder
1/2 cup butter 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1 large egg 1/2
teaspoon salt 1/2
teaspoon baking soda 1-1/2 cups peanut butter 3 tablespoons Kona
coffee bean exstract 1/2
teaspoon vanilla extract 1-1/2 cups all - purpose flour 1/2 cup Macadamia nuts, coarsely chopped (optional)
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...
I did it mostly like yours: 3 Tablespoons of Almond Meal 2 Tablespoons of Carob Powder 2 Tablespoons of Honey 1
teaspoon of
Vanilla Extract 1 Egg Pinch of salt 3 dashes of Cinnamon 1 Tablespoon Almond Milk 1 Tablespoon Almond Butter Mix well, put in greased
coffee mug, microwave for 1:30 minutes.
Custard 6 large eggs — fork beaten 1 quart chocolate milk (best quality or preferable Broquiere's) 1/3 cup heavy cream 1/4 cup
coffee liquor 1 cup granulated sugar 1 cup light brown sugar, packed 1/4 cup unsweetened cocoa powder 1 tablespoon
vanilla extract 2
teaspoons almond extract 1
teaspoon ground cinnamon 1/2
teaspoon kosher salt
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1
teaspoon pure
vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed
coffee (decaf is fine)
1 recipe
Vanilla Soft Cookie batter 2 tablespoons unsweetened dark cocoa 1 1/2 tablespoons hot water 1/2
teaspoon brewed
coffee or instant espresso powder (decaf is fine)
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot
coffee (you may substitute plain hot water if you don't like
coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1
teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6
teaspoons instant
coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)
•
Vanilla is perfect to enrich the taste of
coffee, smothies, or protein shakes by adding a
teaspoon to the drink.
Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned coconut milk (OR your favorite milk) 1/2
teaspoon cinnamon 1/2
teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon
vanilla extract 1/4 -1 / 2 cup brewed, black
coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1
vanilla bean (or 1
teaspoon vanilla extract)
1 tablespoon ground chia seeds (I grind mine in a
coffee grinder) 3 tablespoons water 1 cup creamy almond butter * 1/2 cup coconut sugar 1
teaspoon vanilla extract 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup dark chocolate chips
Mini Chocolate Muffins: 1 1/2 cups all purpose flour 1/2 cup cocoa powder 2
teaspoon instant
coffee powder (optional) 1 cup sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1/2 cup desiccated coconut 3/4 cup milk (low fat is ok) 1/2 cup vegetable oil 1
teaspoon vanilla extract 2
teaspoon apple cider vinegar
1/2 cup unsweetened cocoa powder 1
teaspoon dark roast instant
coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1
teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling
3 1/2 cups all - purpose flour 1 tablespoon baking powder 1
teaspoon baking soda 1/2
teaspoon kosher salt 4
teaspoons ground cinnamon 1/2
teaspoon ground cloves 1/2
teaspoon ground allspice 1 cup vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1
teaspoon vanilla extract 1 cup warm
coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiskey
4 ounces concentrated decaf cold - brew
coffee 2 ounces Irish whiskey 1 ounce decaf
coffee liqueur 2 ounces unsweetened
vanilla almond milk 1
teaspoon cacao powder 4 medium bananas, sliced and frozen Pinch of fine sea salt
Add 1/2
teaspoon (or a pinch of two) of Wild
Vanilla Powder to your favorite recipes, smoothies, protein shakes,
coffee and tea.
Filling 5 (8 - ounce) packages cream cheese 1 1/4 cups granulated sugar 5 large eggs 1
teaspoon vanilla extract 1/2 cup semi-sweet chocolate chips 1
teaspoon water 1
teaspoon instant
coffee granules 1 (16 - ounce) jar maraschino cherries, chop half of the cherries finely and leave the other half whole.
Ingredients: Brownies 1/2 cup unsalted butter 1 1/4 cup semi-sweet chocolate chips 2 eggs 3/4 cups light brown sugar 1
teaspoon instant
coffee granules 2 tablespoons water 1
teaspoon vanilla extract 1/2
teaspoon baking powder 3/4 cups all - purpose flour 1 cup fresh raspberries
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled
coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon
coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
coffee from the morning) 2 tablespoons Kahlua or other
coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon ci
coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1
teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1
teaspoon baking powder 3/8
teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8
teaspoon cinnamon
ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2
teaspoons baking soda 1
teaspoon baking powder 3/4
teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1
teaspoon instant
coffee 1 cup sour cream 1/3 cup water 2
teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1
teaspoon vanilla 1/4 cup toasted sliced almonds 1/2
teaspoon crunchy sea salt
0.5 pounds Butter (2 sticks) 1 pounds Sugar, Light Brown (2 1/4 cups) 2.25
teaspoons Vanilla 3 Eggs 0.125 cups
Coffee, Brewed, Strong 5 cups Flour, All - Purpose
2 tablespoons chia seeds soaked in 6 tablespoons water 3 tablespoons almond milk 1
teaspoon vanilla extract 2 tablespoons tahini 1/2 cup cocoa powder 1 can black beans, drained (230 grams drained weight) 2 tablespoons dark strong
coffee granules soaked in 2 tablespoon hot water
I made these again, but instead of the
coffee, I added 2
teaspoons of almond extract and 1
teaspoon of
vanilla because my Mom had a really good chocolate recipe which had almond extract and I really liked it.
1 3/4 (219g) cups all - purpose flour 2 cups (400g) sugar 3/4 cups (94g) good unsweetened cocoa powder 2
teaspoons (10g) baking soda 1
teaspoon (5g) baking powder 1
teaspoon (5g) kosher salt 1 cup (240g) buttermilk 1/2 cup (110g) vegetable oil 2 extra-large eggs, at room temperature 2
teaspoons (10g) pure
vanilla extract 1 cup (249g) freshly brewed hot
coffee 30 Oreo's for bottom of pans
3/4 cup dark unsweetened cocoa powder (use highest quality available) 2
teaspoons espresso powder 1/2 cup hot
coffee 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 cup vegetable oil 1 large egg 2
teaspoons vanilla extract 1/2 cup buttermilk 3 1/2 cups all purpose flour 1/2
teaspoon salt 1
teaspoon baking powder 1
teaspoon baking soda
ingredients
COFFEE MARSALA SYRUP: 1/3 cup water 1 tablespoon instant espresso powder 1 tablespoon Marsala wine 2 tablespoons light brown sugar (packed) CREAMY WHIPPED FROSTING: 1 (8 - ounce) package cream cheese (softened) 1/2 cup confectioners» sugar (plus 1
teaspoon, divided) 1 1/4
teaspoon vanilla extract (divided) pinch Kosher salt 1 cup heavy cream TO ASSEMBLE: 1 store - bought 9 - inch round yellow cake 2 tablespoons unsweetened cocoa powder (to garnish)
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.
4 ounces unsweetened chocolate 1 cup unsalted butter 2 cups soft - cooked black beans, drained well (hs: canned is fine) 1 cup walnuts, chopped 1 tablespoon
vanilla extract 1/4 cup (granulated) natural
coffee substitute (or instant
coffee, for gluten - sensitive) 1/4
teaspoon sea salt 4 large eggs 1 1/2 cups light agave nectar
4 ounces unsweetened chocolate (4 x 140 calories = 560) 1 cup unsalted butter (100 * 16 tbs = 1600 calories) 2 cups soft - cooked black beans (2 * 227 = 454 calories) 1 cup walnuts, chopped (785 calories) 1 tablespoon
vanilla extract 1/4 cup (granulated) natural
coffee substitute (12 tsp * 2 calories = 24 calories) 1/4
teaspoon sea salt 4 large eggs (70 * 4 = 280 calories) 1 1/2 cups light agave nectar (72
teaspoons * 16 cals = 1152 calories)
I added a
teaspoon of
vanilla extract and half a
teaspoon of instant
coffee granules with a pinch of salt.
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.
Copyright 2014, Ina Garten, All Rights Reserved Photo: Quentin Bacon 1/4 pound (1 stick) unsalted butter 4 ounces plus 1/2 cup Hershey's semisweet chocolate chips, divided 1 1/2 ounces unsweetened chocolate 2 extra-large eggs 2
teaspoons instant
coffee powder, such as Nescafe 1 1/2
teaspoons pure
vanilla extract 1/2 cup plus 1 tablespoon sugar 1/4 cup plus 1 tablespoon all - purpose flour, divided 1
teaspoon baking powder 1/4
teaspoon kosher salt 1 pint
vanilla ice cream, such as Haagen - Dazs Preheat the oven to 350 degrees.
For
coffee or tea: Add 1/2
teaspoon ground
vanilla per cup of liquid; if you are using loose - leaf tea or french press
coffee, mix the
vanilla with the ground
coffee or tea leaves before brewing; let it set for as long as you can wait, then brew and enjoy.
1 cup (210g) Califia Farms black & white cold brew
coffee 1/2 cup (120g) raw cashew butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2
teaspoons (8g) pure
vanilla extract Heavy pinch of fine sea salt
Ingredients: Cake 3/4 cup boiling water 1/2 cup cocoa 1
teaspoon instant
coffee powder 1 3/4 cups cake flour 1 3/4 cups granulated sugar 1 1/2
teaspoons baking soda 1/2
teaspoon salt 8 large eggs, separated 1/2 cup vegetable oil 2
teaspoons vanilla extract 1/2
teaspoon cream of tartar
Chocolate -
Coffee Buttercream Filling 2/3 cup butter, softened 2 1/2 cups powdered sugar 1 tablespoon cocoa 1/2 cup whipping cream 2 teaspoons instant coffee powder 2 teaspoons coffee liqueur (or 1 teaspoon vanilla ex
Coffee Buttercream Filling 2/3 cup butter, softened 2 1/2 cups powdered sugar 1 tablespoon cocoa 1/2 cup whipping cream 2
teaspoons instant
coffee powder 2 teaspoons coffee liqueur (or 1 teaspoon vanilla ex
coffee powder 2
teaspoons coffee liqueur (or 1 teaspoon vanilla ex
coffee liqueur (or 1
teaspoon vanilla extract)
Ingredients: Cake 1 3/4 cups all - purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2
teaspoons baking soda 1
teaspoon baking powder 1
teaspoon salt 2 eggs 1 cup strong brewed
coffee 1 cup buttermilk 1/2 cup vegetable oil 1
teaspoon vanilla extract
3 oz chopped dark chocolate 3/4 cup pumpkin purée - or - homemade sweet potato or pumpkin puree 1/2 cup liquid (water or
coffee) 2
teaspoons apple cider vinegar 1/2 cup packed brown sugar 2
teaspoons vanilla 1/4 cup liquid coconut oil 1/2 tsp sea salt 1/4 cup cocoa powder 1 cup all purpose flour 1/2 tsp baking soda 1
teaspoon baking powder 1
teaspoon ground cinnamon 1/2
teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛
teaspoon ground cayenne pepper
1/2 cup (4 ounces / 113 grams) strong brewed
coffee 6 tablespoons (3 ounces / 75 grams) unsalted butter, cut into 1/2 - inch pieces 1 cup (8 ounces / 225 grams) dark brown sugar 1/2
teaspoon fine sea salt 1
teaspoon pure
vanilla extract
2 tablespoons instant
coffee powder 2 tablespoons hot water 1
teaspoon vanilla extract 2 cups heavy cream 14 oz (1 can) condensed milk 2 cups mini
vanilla wafers (I used Nilla wafers)