Sentences with phrase «teaspoon vanilla extract chocolate»

Not exact matches

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

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 soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is aChocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is achocolate (make sure to use certified gluten free if that is a concern)

5 ounces bittersweet chocolate, chopped 3/4 cups whole milk 1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes

salt 1/2 cup butter, softened 1 cup white sugar 1/2 cup brown sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chips

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipeChocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipechocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipeChocolate Fudge Sauce (recipe follows)

Ingredients 1 cup granulated sugar 1/3 cup packed brown sugar 2 sticks butter (1 cup), softened 1 egg 1/4 teaspoon espresso powder 1 teaspoon vanilla extract 2 1/4 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolate

Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]

5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)

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).

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped

Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips

1/2 cup unsalted butter, melted 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 2/3 cup chocolate chips

1 1/2 cups all purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chips

14 oz can sweetened condensed milk (I used fat free condensed milk) 1/3 cup unsweetened cocoa powder 2 ounces bittersweet chocolate, chopped 2 cups heavy whipping cream 1 cup 2 % milk 2 teaspoons vanilla extract 1 1/2 cups chopped Keebler Grasshopper cookies

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 cup SunButter Creamy 4 eggs 1/4 cup honey 1/4 teaspoon sea salt 2 tablespoons unsweetened cacao 1 tablespoon cinnamon 2 teaspoons vanilla extract 2 tablespoons chocolate chips, dairy free ⅛ teaspoon gluten free baking soda *

1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped

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

For the chocolate sauce 2 tablespoons coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt

Chocolate Glaze 3 tablespoons sugar 2 tablespoons unsweetened cocoa powder 1 1/4 teaspoons cornstarch 1/3 cup milk 1/2 teaspoon vanilla extract

3 cups whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)

3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)

1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped

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)

3 cups all purpose flour 1/2 cup malted milk powder 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1 cup white chocolate chips

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

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.

Chocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia Seeds 1/3 cup Anthony's Coconut Flour 1 teaspoon Anthony's Psyllium Husk Powder 1/2 teaspoon vanilla extract 1/4 cup finely chopped dark choChocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia Seeds 1/3 cup Anthony's Coconut Flour 1 teaspoon Anthony's Psyllium Husk Powder 1/2 teaspoon vanilla extract 1/4 cup finely chopped dark chocolatechocolate...

: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.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips

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

8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped

You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams) whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water

ingredients: 2 1/4 cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4 cup (170 grams) butter, melted 3/4 cup (135 grams) brown sugar 1/2 cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1 tablespoon vanilla extract 1/3 cup shredded coconut 1/2 cup sour cherries 1/4 cup dark chocolate chips 1/3 cup white chocolate chips

Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter

1 1/2 cups all - purpose flour 1/2 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup mashed banana (about 1 medium) 1/2 cup butter, melted 1/4 cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such as Hershey's Special Dark *, separated, broken into squares

For the filling: 3/4 cup heavy cream 1/4 cup whole milk 8 ounces bittersweet (60 - 70 %) chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3 cup pumpkin purée 1/4 cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)

1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional

1 1/2 cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch of salt 2 large bananas 1 tsp vanilla extract 1/2 cup almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips

1-1/2 cups all purpose flour 1/4 cup unsweetened Dutch - process cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2 cup (1 stick) unsalted butter at room temperature 1 cup packed - dark brown sugar 1 large egg at room temperature 1 teaspoon vanilla extract 12 ounces semisweet chocolate chips, roughly chopped 1/2 cup turbinado sugar

for the brownies: 3 tablespoons unsalted butter, room temperature 3/4 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet chocolate chips, melted 1/4 cup unsweetened applesauce 1/4 cup walnuts, chopped