To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4
teaspoon vanilla extract in a small saucepan; bring to a boil.
Not exact matches
4 cups Oat Flour 1 cup Maple Syrup Powder 1/2
teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons
Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped
in warm water for 30 minutes and drained)
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked
in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked
in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3
teaspoons vanilla extract 1 1/2
vanilla bean — seeds matcha powder — to taste
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1
teaspoon pure
vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced
in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
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
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
After adding all of the eggs, add
in 1 1/2
teaspoon of
vanilla extract.
I suggest that you add one
teaspoon of
extract in place of the 1/2
vanilla bean.
2 ripe bananas 1/3 cup of
vanilla, lemon or plain Chobani 1 cup of
vanilla almond milk 1/4 cup of white sugar 1.5
teaspoons baking soda 1.5
teaspoons of
vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed
in some flour to coat)
Remove the pudding from the heat and stir
in the butter,
vanilla extract and 2
teaspoons coconut
extract.
In a medium saucepan over medium - high heat, combine the water, butter, brown sugar,
vanilla extract, salt and 1/4
teaspoon cinnamon.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4
teaspoon pure almond
extract 1
teaspoon pure
vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced
in 1/4 inch rounds.
: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 asid
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 asid
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
1 cup of raw cashews, soaked overnight
in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1
teaspoon of coconut oil, melted 1
teaspoon of
vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes
11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1
teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix -
ins (I used 4 nutty bars that I sliced.
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
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure
vanilla extract coconut oil — use for frying
in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2
teaspoons sugar 1 1/2
teaspoons matcha powder pinch sea salt 5 drops
vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing
in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
;) 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.
Add
in 2 tablespoons of granulated sugar and 1/2
teaspoon of pure
vanilla extract.
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.
What's
in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups
vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
If you don't have
vanilla bean, add
in 2
teaspoons of pure
vanilla extract.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1
teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack
in the middle of the oven and preheat to 180 °C / 350 °F.
Secondly, I added a
teaspoon of rum
extract in combination with the
vanilla.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2
teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2
in) round loose - bottomed tart pan *.
5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well
in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2
teaspoons vanilla extract 1/2
teaspoon salt 1 cup unbleached all - purpose flour
If you don't have a fresh
vanilla bean, stir
in 1
teaspoon of
vanilla extract right before straining and cooling it.
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.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1
teaspoon vanilla extract 1
teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water
in the bowl of a high powered blender.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2
teaspoon vanilla extract) Instructions Combine all of the ingredients
in a blender and blend on high until combined.
Since I love cinnamon - laced Mexican chocolate, I tossed
in more than a
teaspoon (less than a tablespoon) of freshly ground cinnamon and a dollop of
vanilla extract made with Madagascar bourbon and Tahitian
vanilla beans.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of
vanilla extract cinnamon sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine sugar & cinnamon)
In place of the
vanilla extract, add 1
teaspoon ground cardamom and 1
teaspoon pure almond
extract.
Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon
vanilla extract 1/2 tablespoon ground cinnamon 1
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2 cup Irish moss — soaked
in hot water for at least 10 minutes
As for the lavender I had some
in my garden and I love the lavender - berry combo, but you could omit it and add 1
teaspoon vanilla extract instead.
I skipped the mint and replaced it by an extra
teaspoon of
vanilla extract, and added a small pear
in the cream mix.
Vanilla beans really vary in size, but I would use 1 1/2 - 2 teaspoon vanilla extract only in this
Vanilla beans really vary
in size, but I would use 1 1/2 - 2
teaspoon vanilla extract only in this
vanilla extract only
in this recipe.
Soak for 3 - 24 hours 1 cup of cashews
in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1
teaspoon of
vanilla extract
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted
in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2
teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
What's
in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1/2
teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
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.
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 vanill
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 vanill
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.
Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2
teaspoons baking soda 1
teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4
teaspoons instant espresso powder dissolved
in 2 cups water 4
teaspoons vanilla extract 4 tablespoons cider vinegar
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.
Stir
in the
vanilla extract, 1 / / 2
teaspoon salt and 6 tablespoons sugar.
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versio
In order to make her feel included, I modified the recipe as follows (
IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versio
IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon
vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4
teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
2 1/2 cups hot water 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2
teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2
teaspoons baking powder 2
teaspoons baking soda 2
teaspoons xanthan gum 1
teaspoon cinnamon 1
teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1 cup of oat flour (just blend some oats
in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2
teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2
teaspoon of
vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine
in sainsbury's and they were accidentally vegan)