1 cup raw unsalted pistachios, shelled, plus more for garnish 1/2 cup granulated sugar 2 cups plus 2 tablespoons whole milk 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4
teaspoon vanilla extract Whipped cream for serving
Not exact matches
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
Ingredients: Shortbread Crust 3/4 cup powdered sugar 3/4 cup butter or margarine, softened 2 tablespoons
whipping cream 1
teaspoon vanilla extract 2 cups all - purpose flour
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)
Whipped Cream: 1 cup heavy cream, cold 2 tablespoons confectioner's sugar 1
teaspoon pure
vanilla extract
1 pint fresh strawberries, hulled and chopped 1 tablespoon fresh lemon juice 2 large eggs 1 cup sugar, divided 2 cups heavy
whipping cream 1 cup milk 1
teaspoon vanilla extract
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.
1/4 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
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry *
Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy
whipping cream 1
teaspoon vanilla extract a few drops of green food coloring, if desired
1 pound semisweet chocolate chip cookie dough 1/2 cup chopped walnuts 1/3 cup sugar 1/4 cup cornstarch 1/8
teaspoon salt 5 large egg yolks 2 1/3 cups whole milk 2 tablespoons unsalted butter 1 tablespoon dark rum 2
teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1 cup chilled
whipping cream
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.
1 cup heavy
whipping cream, cold 16 ounces cream cheese, softened 1/3 cup whole milk 2
teaspoons vanilla extract 3/4 cup powdered sugar 1/4 cup Irish Cream
1 1/4 cups almond flour or almond meal 1/4 cup sugar 1 large egg 1/2
teaspoon vanilla extract 1/8
teaspoon salt 1/4 cup plus 1 tablespoon heavy
whipping cream
Ingredients: 1 1/4 cups granulated sugar 1/3 cup unsweetened baking cocoa 1/3 cup cornstarch 1/4
teaspoon salt 3 cups milk 3 tablespoons butter 1 1/2
teaspoons vanilla extract 2 bananas, sliced 1 cup heavy cream,
whipped 3 tablespoons powdered sugar 1/4
teaspoon vanilla extract 1 banana, sliced 1 (9 - inch) baked pie shell [RECIPE]
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)
Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4
teaspoons baking soda 1/4
teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle
Whip) Hellman's 2 large eggs, room temperature 2
teaspoon vanilla extract
2 cups fresh blueberries, organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving
Whipped cream, optional
1 (8 ounce) package cream cheese, softened 1/4 cup firmly packed brown sugar 1/2
teaspoon vanilla extract 1 cup
whipping cream,
whipped
Filling: Sliced Strawberries, Raspberries, Blueberries 2 cans Full - Fat Coconut
Whipped Cream, chilled 1/2 cup Powdered Xylitol or Erythritol 1
teaspoon Vanilla Extract 1
teaspoon Stevia
Extract or to taste
Grace - Marie's Cream Cheese
Whipped Cream 8 ounces cream cheese (not nonfat), room temperature 1 pint heavy cream or
whipping cream, icy cold 2
teaspoons vanilla extract (or any other
extract that you choose) 1/2
teaspoon kosher salt 1/2 cup powdered sugar (or less, to taste)
1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy
whipping cream 1 14 - ounce can sweetened condensed milk 2
teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks
250g mascarpone cheese 150g icing sugar 1
teaspoon vanilla extract 225 ml
whipping cream I also added some raspberries
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)
2 cups nonfat, no - sugar - added
vanilla frozen yogurt 1/4 cup almond milk 1/2 small avocado, peeled and seed removed 1/4
teaspoon mint
extract 2 tablespoons fat - free
whipped cream (optional) 1 natural maraschino cherry (optional, we use Tillen Farms)
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)
Whipped Cream and Garnish 1 1/2 cups heavy cream (cold) 2 tablespoons granulated sugar 1/2
teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown
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
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)
For the filling: 1 (8 ounce) package cream cheese, softened 1/4 cup white sugar 1/2
teaspoon vanilla extract 3/4 cup sliced fresh strawberries, mashed 1 cup heavy
whipping cream 1/4 cup confectioners» sugar 1/4 cup sliced fresh strawberries
1/2 cup Chia Seeds 3/4
teaspoon Allspice 1/8
teaspoon Cardamom 1
teaspoon Cinnamon 1/4
teaspoon Cloves 1 Tablespoon Raw Honey or Agave 1 1/4 cup non dairy Milk of choice 2
teaspoons Pure
Vanilla Extract Dash of Salt 1/2 cup Dairy Free
Whipped Cream
cream cheese room temp 1/2
teaspoon vanilla extract (always use pure
vanilla extract if possible) 1
teaspoon coconut
extract 4 cups powdered confectioners sugar 1 Tablespoon Dark Rum (or
whipping cream)
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1
teaspoon Kosher salt 1
vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1
teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1
teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4
teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE
WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar
Filling 1 (12 - ounce) can evaporated milk - divided use 1 cup sweetened flaked coconut, toasted - divided use 1/2 cup granulated sugar 3 large egg yolks 3 tablespoons cornstarch 1/8
teaspoon salt 2 tablespoons butter 1
teaspoon vanilla extract 2 cups frozen
whipped topping, thawed - divided use
Whipped Cream Topping: 3/4 cup heavy cream 1 tablespoon powdered sugar 1
teaspoon bourbon 1/2
teaspoon vanilla extract
ingredients PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4
teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2
teaspoon cinnamon 1/2
teaspoon nutmeg 1/4
teaspoon ground ginger 1/2
teaspoon Kosher salt 1/2 cup dark chocolate chips
Whipped Cream: 1 cup heavy cream 2
teaspoons confectioner's sugar 1
teaspoon vanilla extract
i frosted mine with a simple fresh
vanilla whipped cream, using 1 pint of
whipping cream, 2 tablespoons of sugar, 1
teaspoon of
vanilla extract, + beating until thickened.
for the
whipped vanilla cream: 1 pint heavy cream 2 tablespoons granulated sugar 1
teaspoon vanilla extract
ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1 cup large golden raisins 1 tablespoon lemon juice 1/2
teaspoon vanilla extract 4 tablespoons unsalted butter (melted) 1/4 cup light brown sugar 1 tablespoon cornstarch 1
teaspoon ground cinnamon 1/2
teaspoon ground nutmeg 1/2
teaspoon Kosher salt 1 cup apple cider CORNMEAL DUMPLINGS: 1/2 cup yellow cornmeal 1/2 cup all - purpose flour 2
teaspoons baking powder 1 tablespoon granulated sugar 1/2
teaspoon ground cinnamon 1/2
teaspoon Kosher salt 1 lemon (zested) 2 tablespoons unsalted butter (melted) 1 large egg (beaten) 1/2 cup buttermilk SOUR CREAM
WHIPPED CREAM: 1/2 cup heavy cream 1/4 cup sour cream powdered sugar (for garnish)
1 pound fresh strawberries, hulled and washed 3/4 cup sugar 2
teaspoons Nielsen - Massey Tahitian Pure
Vanilla Extract 1/4
teaspoon Nielsen - Massey Pure Lemon
Extract 1/4
teaspoon salt 1 1/2 cups heavy
whipping cream 1 cup whole milk
1 1/3 cup all - purpose flour 1 tablespoon granulated sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking 1/2
teaspoon pure
vanilla extract 1/2 teaspoon pure mint extract (or pure peppermint extract) 3 to 4 drops green food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more for garnish Whipped cream for serving Vanilla ice cream for serving Hot Fudge for
vanilla extract 1/2
teaspoon pure mint
extract (or pure peppermint
extract) 3 to 4 drops green food coloring (optional) 3/4 cup mini semi-sweet chocolate chips, plus more for garnish
Whipped cream for serving
Vanilla ice cream for serving Hot Fudge for
Vanilla ice cream for serving Hot Fudge for serving
3/4 cup sugar 3 large eggs 1 cup whole milk 1 cup heavy
whipping cream 1
teaspoon pure
vanilla extract Butter (for dish) 8 - 12 (depending on size) 1 / 2 - inch - thick slices brioche cut lengthwise in half Lightly sweetened
whipped cream Preheat oven to 350 °F.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1
teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2
teaspoons of Kahlúa (optional) 1
teaspoon vanilla extract 1/4
teaspoon sea salt, plus more to taste
Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
ingredients PIE CRUST: 1 tablespoon light brown sugar 1
teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1
teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1
teaspoon Kosher salt 1
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1 12 - ounce can evaporated milk
WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1
teaspoon vanilla extract
For the
whipped mascarpone: 3/4 cup mascarpone cheese 3/4 cup chilled heavy
whipping cream 1 1/2 tablespoons granulated sugar 1/2
teaspoon pure
vanilla extract 1/2
teaspoon freshly grated lemon zest (optional)
Ingredients 3 cups whole or 2 percent milk 1/2 cup packed dark brown sugar 3 tablespoons butter 4 large egg yolks 1/4 cup cornstarch A pinch of salt 1
teaspoon pure
vanilla extract Whipped Cream 2 cups heavy or
whipping cream 1
teaspoon pure
vanilla extract 1/4 cup sugar
Ingredients: 1/2 (15 - ounce) package refrigerated pie dough 1 cup packed brown sugar 1/2 cup unsweetened cocoa 1 tablespoon all - purpose flour 3/4 cup 2 % reduced - fat milk 1/3 cup light - colored corn syrup 1 tablespoon butter, melted 1
teaspoon vanilla extract 2 large eggs 2 large egg whites 1 cup frozen fat - free
whipped topping, thawed 1/2
teaspoon unsweetened cocoa (optional)
ingredients MINI PIE BITES WITH
WHIPPED CREAM 1 store - bought sweet potato or chess pie
WHIPPED CREAM: 1 cup heavy cream 1
teaspoon confectioners» sugar dash of
vanilla extract
ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light corn syrup 2 tablespoons cornstarch 1 tablespoon
vanilla extract 1 tablespoon distilled white vinegar 1
teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT
WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2
teaspoons powdered sugar 1/2
teaspoon vanilla extract
Whipped Cream: 1 1/2 cups Heavy
Whipping Cream 2
teaspoons Pure
Vanilla Extract 1 dash salt 2 Dashes Stevia, to taste