Not exact matches
Cream Cheese
Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1
teaspoon vanilla extract 3/4
teaspoon salt 4 cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if necessary
1 cup water 1/4 cup unsalted butter 2 tablespoons light brown sugar 1
teaspoon vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla ice cream Homemade magi
vanilla extract 1/4
teaspoon fine sea salt 3/4
teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar
Vanilla ice cream Homemade magi
Vanilla ice cream Homemade magic shell
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.
For Aunt Bev's Caramel
Icing 1 1/2 sticks butter 2 (12 ounce) cans evaporated milk 2 cups granulated sugar 2
teaspoons vanilla extract
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
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda pinch of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine
Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
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.
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
For
ice cream 1-1/2 cups heavy cream 4 large egg yolks 3/4 cup whole milk 3/4 cup granulated sugar Pinch of salt 1
teaspoon vanilla extract
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g)
icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed)
icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
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.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1
teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2
teaspoon baking powder, sifted 1/4
teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature
Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Icing: 1 cup (140g)
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Mince pie cupcakes with brandy butter
icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1
teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2
teaspoon baking powder pinch of salt Brandy butter
icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1
teaspoon vanilla extract 1 3/4 cups (245g)
icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
2 - 2 1/2
teaspoons matcha green tea powder * 2
teaspoons maple syrup (agave and honey work, too) 1/4
teaspoon vanilla extract (optional) 4 tablespoons water ~ 2/3 cup almond milk (or other dairy or plant - based milk)
ice cubes
In a blender, add in 1 cup of large
ice cubes, less than 10 cubes, 1 scoop of
vanilla ice cream, 1 cup of milk, 1 tablespoon and 1
teaspoon of granulated sugar, 2
teaspoons of matcha, and ⅛
teaspoon of pure
vanilla extract, which is just a dash of
vanilla.
Almond cakes with sugared apple
icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1
teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4
teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple
icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon
vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g)
icing sugar, sifted 1/2
teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1
teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1
teaspoon vanilla extract
250g mascarpone cheese 150g
icing sugar 1
teaspoon vanilla extract 225 ml whipping cream I also added some raspberries
FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2
teaspoons vanilla extract For the chocolate
icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar
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
Chocolate
ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the coc
ice cream with macadamia brittle from here and here
Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the coc
Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2
teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
Pistachio
ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1
teaspoon vanilla extract 1/2
teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.
1 large egg yolk 2 tablespoons
ice water 1
teaspoon vanilla extract 1/3 cup roasted macadamia nuts 1 1/4 cups all purpose flour 1/3 cup sugar 1/4
teaspoon salt 1/2 cup cold unsalted butter, cut into small cubes
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1
teaspoon almond
extract) 1
teaspoon vanilla extract 10
ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6 leaves of romaine lettuce, chopped 6 tablespoons of hemp seed (for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1
teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of
ice (optional)
For
icing 4 cups confectioners» sugar 7 tablespoons whole or 2 % milk 1
teaspoon vanilla extract 2 tablespoons cocoa powder
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
Ingredients 3/4 cup (packed) golden brown sugar 1/2 cup dark corn syrup 3 large eggs 3 tablespoons unsalted butter, melted 2
teaspoons vanilla extract 1 frozen 9 - inch deep - dish pie crust 2 cups roasted unsalted macadamia nuts Vanilla ice cream (op
vanilla extract 1 frozen 9 - inch deep - dish pie crust 2 cups roasted unsalted macadamia nuts
Vanilla ice cream (op
Vanilla ice cream (optional)
* 1 cup milk (any kind - I use whole, raw milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1
teaspoon ground cinnamon * 1
teaspoon pure
vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk
vanilla protein powder, which is the equivalent of approximately 13 grams of protein) *
ice cubes
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2
teaspoons pure
vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint *
ice cubes: about 10, or to taste
ingredients FILLING: 1 pint black raspberry chip
ice cream 1 pint green tea
ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4 cup all purpose flour (plus more for flouring) 1/2
teaspoon baking powder 1/2
teaspoon Kosher salt 1/2 cup sugar (divided) 1/2
teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla
vanilla extract 1/4 cup milk 2 large egg whites
VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla
VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons granulated sugar 1/4
teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon
vanilla vanilla extract
ingredients PEPPERMINT CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint
ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2
teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2
teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1
teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies (crushed)
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
Cookies: 2 cups shredded coconut 6 tablespoons coconut flour 1/4 cup + 2 tablespoons maple syrup or agave 1
teaspoon vanilla extract or ground
vanilla beans 4 tablespoons melted coconut oil Maple Cinnamon
Icing: 1/4 cup packed dates 2 tablespoons maple syrup 1/2
teaspoon cinnamon 2
teaspoons coconut oil water to thin, as needed nuts, to taste, for topping
1 cup Full - Fat Coconut Milk 1 cup lightly packed Organic Kale, Spinach or Super Greens Mix 1/2 cup chopped Mango 1/2 cup chopped Pineapple 1 Small Frozen Banana (or 1/2 Large Banana) 1
teaspoon Vanilla Extract 1/4 cup
Ice 1/4 -1 / 3 cup Water
Ingredients: 2 1/4 cup (s) all - purpose flour 1/2 cup (s) sugar, divided 2 tablespoon (s) sugar 1/4
teaspoon (s) salt 1 cup (s) unsalted butter 3 tablespoon (s)(add more as needed)
ice water 2 cup (s) heavy cream 1 cup (s) shredded coconut 6 large egg yolks 1/2
teaspoon (s) lemon zest 1
teaspoon (s) pure
vanilla extract
3/4 cup unsweetened almond milk 1/8
teaspoon finely grated orange zest, plus more to taste 2 medium oranges, peeled and seeded 1 medium banana 1/2 cup raw, unsalted cashews 1/3 cup rolled oats 2 tablespoons pure maple syrup 1
teaspoon natural
vanilla extract 1
teaspoon poppy seeds 1 cup
ice cubes
1 Frozen Small Banana 3 Large Oranges, peeled 1/3 cup Coconut Milk (full fat for a super creamy drink) 2 cups
Ice 1
teaspoon Pure
Vanilla Extract
Ginger
Ice Cream 2 cans full fat coconut milk 1/2
teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1
teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger
ingredients GIANT CHOCOLATE CHIP COOKIE
ICE CREAM SANDWICH 1 cup chocolate covered espresso beans 2 and 1/2 cups all - purpose flour 1
teaspoon Kosher salt 1 and 1/2
teaspoons baking soda 1/8
teaspoon espresso powder 1/2 pound unsalted butter (softened) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tablespoon
vanilla extract 2 large eggs 1 (12 - ounce) bag semi-sweet chocolate chips 1/3 cup milk chocolate (chopped) 1/3 cup dark chocolate (70 % or higher, chopped) 1.5 quarts
vanilla bean
ice cream (softened) flaky sea salt (to garnish)
The Ginger
Ice Cream 2 cans full fat coconut milk 1/2
teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1
teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger.
I'm in my mid 30's and a female, just taking it for the protein and amino acids, I only use one scoop, with a cup of almond milk, a cup of crushed
ice, half a
teaspoon of cocoa, a few drops of
vanilla extract, medium size banana and 2 tablespoons of cane sugar.
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.
2 sticks (8 oz) unsalted butter 1 small
ice cube 10 oz (2 cups) all - purpose flour 3/4
teaspoon baking soda 2
teaspoons kosher salt 5 oz (3/4 cup) granulated sugar 2 eggs 2
teaspoons vanilla extract 5 oz (1/2 cup + 2 tablespoons) packed brown sugar 8 oz (2 bars, usually) semi-sweet chocolate, chopped by hand into 1/2 to 1/4 inch pieces coarse salt (I'd use Maldon but didn't have it the day I photographed.)
2 sticks unsalted butter 4 large eggs, at room temperature 2 cups white sugar 3/4 cup Dutch - processed cocoa powder 1/2 cup all - purpose flour 2
teaspoons pure
vanilla extract 1 tablespoon Kahlua
vanilla ice cream, for serving 1.
for the crust 8 tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2 cup (90 g) brown rice flour 1/2 cup (65 g) garbanzo flour --(I make my own by grinding sprouted and dried garbanzo beans) 1/4 cup (30 g) tapioca flour 1 tablespoon almond flour 1 tablespoon coconut sugar 1/4
teaspoon sea salt 1
teaspoon vanilla extract 4 - 5 tablespoons
ice water
1 ripe banana, preferably frozen, peeled and cut into pieces 1 1/2 cups (6 oz / 185 g) strawberries, stems removed 1/2 cup (4 fl oz / 125 ml) low - fat cow's milk, coconut beverage, or almond milk 1/2 cup (4 oz / 125 g) Greek yogurt, plain, low - fat 1
teaspoon chia seeds 2 or 3
ice cubes 1
vanilla bean or 1/2
teaspoon pure
vanilla extract 1
teaspoon honey (optional)
Maca
Vanilla Ice Cream 1 can (14 ounces) full - fat coconut milk 1 tablespoon vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit
Vanilla Ice Cream 1 can (14 ounces) full - fat coconut milk 1 tablespoon
vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2 teaspoon Anthony's Xanthan Gum ⅛ teaspoon salt Stevia extract to taste Combine all ingredients in a blender and blend until very smooth and a bit
vanilla extract 1 tablespoon Anthony's Yellow Maca Powder or Red Maca Powder 1/2
teaspoon Anthony's Xanthan Gum ⅛
teaspoon salt Stevia
extract to taste Combine all ingredients in a blender and blend until very smooth and a bit fluffy.
2/3 cup butter 1/3 cup Hershey's coca 2 eggs 1/4 cup milk 1
teaspoon vanilla extract 1 cup packed brown sugar 1/2 cup granulated sugar 1 Tablespoon flour 1/8
teaspoon salt 1 unbaked 9 inch pie crust
ice cream — any flavor
ice cream toppings — bananas, maraschino cherries, peanuts, whipped cream, etc...