Not exact matches
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a
food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4
teaspoon ground cinnamon 2/3 cup plain almond milk 2
teaspoons vanilla extract 1/2
teaspoon almond
extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1
teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2
teaspoons white vinegar 2
teaspoons pure
vanilla extract 1 tablespoon liquid red
food coloring
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1
teaspoon pure
vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter
foods) 1/2 tablespoon arrowroot 1/8
teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2
vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
Banana & Coconut Bread Recipe Adapted from Exclusively
Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1
teaspoon vanilla extract (where to find
vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2
teaspoons Baking Powder (where to find baking powder) 1/2
teaspoon Bicarb Pinch of Salt
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.
ingredients: for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2 cup plus 1/3 cup) sugar 3/4
teaspoon kosher salt 2 eggs 2
teaspoons red gel
food coloring 2
teaspoons vanilla extract 240 grams (1 3/4 cups) flour 240 mL (1 cup) buttermilk 1
teaspoon vinegar 1
teaspoon baking soda
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4
teaspoon kosher salt 1
teaspoon vanilla extract 1/4 cup confectioners» sugar 1/4 cup cornstarch Nonstick spray
Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar in my
food processor to get this amount) 1/4
teaspoon salt 1
teaspoon cream of tartar 1
teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
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
Green Velvet Cake: 2 1/2 cups all - purpose flour 2 tablespoons cocoa powder 1/2
teaspoon salt 1 1/2 cups canola or vegetable oil 1 1/2 cups granulated white sugar 2 large eggs 1
teaspoon vanilla extract 1
teaspoon white vinegar 1
teaspoon baking soda 1 cup buttermilk 2 tablespoons (1 - ounce bottle) green
food coloring
Pin It Ingredients: Cake: 2 sticks soften butter 1,5 cups sugar 1/2 olive oil 2/3 cup milk, room temperature 5 eggs room temperature 3 cups cake flour 2
teaspoons baking powder pinch of salt 2
teaspoon vanilla extract violet
food... Continue Reading →
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)
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2
teaspoon black gel - paste
food color 1
teaspoon pure
vanilla extract 1 1/2
teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup (118 ml) buttermilk
Healthy
Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2
teaspoons baking soda 1/8
teaspoons baking powder 1
teaspoon ground cinnamon 1
teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2
teaspoons vanilla extract 1/2 cup raisins
Simple recipe, in
food processor put 1/2 cup unsweetened almond milk, 1 ripe avocado, peeled and pitted, 2 1/2 tablespoons cacao powder, 1/4 cup pure maple syrup, 1
teaspoon vanilla extract, 1/4
teaspoon almond
extract, 1/4
teaspoon cinnamon.
Frosting: 1/2 cup Unsalted Butter, room temperature 1 1/4
teaspoon Pure
Vanilla Extract 2 cups Powdered Honey 1/3 cup Powdered Xylitol or Erythritol 5 - 6 Tablespoons Heavy Cream Optional: Natural
food coloring (It will naturally be a bit yellow due to the honey) Natural Sprinkles (optional)
1 cup butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1
teaspoon vanilla extract 1/2
teaspoon almond
extract 1 (3.4 ounce) package instant pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1
teaspoon baking soda 1/4
teaspoon salt 1/2 cup dark chocolate chips 1/2 cup green M&M s 1/2 cup chopped walnuts green
food coloring * optional
Cream Cheese Frosting 4 oz cream cheese, room temp 1/3 cup butter, room temp 1
teaspoon vanilla extract a few drops of red
food coloring 4 cups + / - Powdered Sugar
Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5
teaspoons Vanilla Extract 1.5
teaspoon Stevia
Extract 1/4
teaspoon Almond
Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red
Food Coloring to desired pink
1 cup of vegan margarine 1 cup soy milk, preferably
vanilla flavor 1 tablespoon lemon juice 1
teaspoon vanilla extract 1
teaspoon vinegar 2 ounces red
food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting
Lemon Coconut Macaroons Adapted from Paula Deen on the
Food Network Ingredients 1 large egg white 1/8
teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2
teaspoon lemon
extract 1/2
teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
INGREDIENTS 2 whole eggs 1 large banana 4 scoops Naked Whey protein powder 1/2 cup of milk 1/2 cup of oat or quinoa flour 1/2
teaspoon vanilla extract (to taste) 1/2
teaspoon baking soda (optional to make a fluffier waffle) PREPARATION Step 1: Mix all the ingredients together either by hand or using a blender /
food processor.
By:
Food & Wine INGREDIENTS 1 1/2 cups sweet rice flour 1 cup sugar 1/2
teaspoon baking powder 1 1/2
teaspoons matcha powder 1 cup water 3/4 cup coconut milk 3/4
teaspoon vanilla extract Cornstarch, for dusting HOW TO MAKE THIS RECIPE Preheat the oven to 275 °.
1 tablespoon canola oil 1 tablespoon skim milk 1 large egg white 1/2
teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2
teaspoon baking powder
food coloring (red, orange, yellow, green, blue, purple) For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8
teaspoon vanilla extract 1/2 cup powdered sugar
ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4
teaspoons Kosher salt 2 sticks butter 6 ounces cream cheese 2 cups sugar 3/4
teaspoon pure
vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel
food coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (softened)
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2
teaspoons almond
extract 1
teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4
teaspoons baking powder 1
teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel
food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2
teaspoons pure
vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2
teaspoons almond
extract 1
teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4
teaspoons baking powder 1
teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel
food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2
teaspoons pure
vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
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
Pin It Yield: About 30 brownie bites Ingredients: For the brownies: 8 tablespoons (1 stick) unsalted butter, melted 1 cup sugar 1/4 cup unsweetened cocoa powder 1/2
teaspoon vanilla extract 1 Tablespoon red
food coloring 1/8
teaspoon salt 1/2
teaspoon... Continue Reading →
1 can Full Fat Coconut Milk 1/2 cup Xylitol 1/2 cup Maple Sugar or Xylitol 1/2 -3 / 4
teaspoon Peppermint
Extract 1/2
teaspoon Vanilla Extract 1/2
teaspoon Stevia
Extract 1/8
teaspoon Xanthan Gum Optional: Natural Green
Food Coloring Optional: Fresh Mint Leaves, for garnish
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 frosting: 4 large egg whites 1 1/4 cups sugar 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons 1
teaspoon pure
vanilla extract 1 1/2 cups (12 ounces) strawberry jam, pureed in a
food processor
For the Meringue Kisses: (store - bought meringue cookies can be substituted for a shortcut) 3 large egg whites, at room temperature 3/4 cup (150 grams) granulated sugar ⅛ tsp salt ⅛ tsp cream of tartar, optional 1/4
teaspoon pure
vanilla extract or 1/2 imitation
vanilla flavoring Red gel
food coloring, optional
I'll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. CRUST: 17 oreo cookies, crushed finely1 / 4 cup butter, melted1 Tablespoon granulated white sugar CHEESECAKE: 3 (8 ounce) packages cream cheese, at room temperature1 1/2 cups granulated white sugar4 large eggs, lightly beaten3 Tablespoon unsweetened cocoa1 cup sour cream1 / 2 cup buttermilk2
teaspoons vanilla extract1
teaspoon distilled white vinegar2 ounces red
food coloring (two 1 - ounce bottles) FROSTING: 3 ounces cream cheese1 / 4 cup butter, at room temperature2 cups powdered sugar, sifted1
teaspoon vanilla extract fresh mint sprigs, for garnish heavy duty foil 1.
Ingredients: 1 1/2 cups chocolate graham cracker crumbs 1/4 cup butter, melted 1 tablespoon granulated sugar 3 (8 - ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2
teaspoons vanilla extract 1
teaspoon distilled white vinegar 2 (1 - ounce) bottles red
food coloring 1 (3 - ounce) package cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1
teaspoon vanilla extract
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1
teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a
food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
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.
2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1
teaspoon pure
vanilla extract 1/4
teaspoon fine sea salt 1/4
teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or
food processor, blend the coconut and oats into a fine powder.
Angel
Food Cake 9 egg whites in room temperature 1 1/2
teaspoons vanilla extract 3/4
teaspoon cream of tartar 1 cup + 2 tablespoons granulated sugar 3/4 cup cake flour 1 tablespoon powdered sugar
Ingredients: 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4
teaspoon salt 1
teaspoon vanilla extract 1 egg white 2 1/2 cups scalded milk 1/4
teaspoon ground nutmeg 3 drops yellow
food coloring (optional)
1 tablespoon
vanilla (alternately: 1/2 of a scraped
vanilla bean, 2
teaspoons almond or mint
extract or maybe even some
food coloring for tinting)
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a
food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2
teaspoon salt 1/4
teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2
teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4
teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1
teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2
teaspoon vanilla Preheat oven to 350 degrees F.
1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder 1/4 cup buttermilk powder 1/4 cup cornstarch 3/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2
teaspoons pure
vanilla extract 1/2
teaspoon red gel
food coloring (I use Wilton) 1 cup white chocolate chips
1 1/2 cups flour 2/3 cup unsweetened cocoa powder 1 1/2
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 10 tablespoons unsalted butter, softened 1 1/2 cups sugar 1 cup buttermilk 3 eggs 2
teaspoons McCormick ® Pure
Vanilla Extract 1 tablespoon McCormick ® Black
Food Color
6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2
teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a
food processor 1 tablespoon unsweetened cocoa powder 1/4
teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray
Process the crust ingredients (nuts, dates, butter or ghee, and 1
teaspoon vanilla extract) in a
food processor to a fine crumb.
In
food processor, combine 36 ounces extra-firm silken tofu, 3/4 cup agave nectar, 3/4 cup unsweetened cocoa powder, 4
teaspoons vanilla extract, 1
teaspoon ground cinnamon, and coff» ee mixture.
3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4
Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon salt One
teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2
Teaspoons Culinary Lavender (pulse in a
food processor to release oils) remember to go conservative if it is your first time cooking with this flower.