Vanilla beans really vary in size, but I would use 1 1/2 - 2
teaspoon vanilla extract only in this recipe.
Not exact matches
One
vanilla bean is roughly equivalent to about 3
teaspoons vanilla extract, so if you're substituting one for the other, you may
only need part of a
vanilla bean to make a recipe calling for
extract — this said, a little extra
vanilla bean generally doesn't hurt!
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 *.
ingredients ORANGE CURD: 1 whole orange (zest
only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1
teaspoon Kosher salt 2
teaspoons ground cinnamon 2
teaspoons ground ginger 2
teaspoons nutmeg (freshly grated) 1/2
teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2
teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
I'm sure I'm not the
only one who grabs a bottle of
vanilla extract and use a
teaspoon or so in every single dessert but once you use
vanilla beans there's no turning back!
Caramel: 1 cup Honey or Maple Syrup * 1 cup Organic Butter 3/4 cup Heavy Cream or Full - Fat Coconut Milk (white portion
only) 1 1/2
teaspoons Pure
Vanilla Extract
3/4 cup (175 ml) raw hazelnuts 1/4 cup (60 ml) raw almonds 3 1/2 cups (875 ml) water 2 to 3 tablespoons (15 to 30 ml) pure maple syrup (I used
only 1
teaspoon) 1/4
teaspoon ground
vanilla bean, or 1/2
teaspoon (2 ml)
extract 1/2
teaspoon (2 ml) ground cinnamon dash of fine sea salt
If you bake 2 dozen cookies with 2
teaspoons of
vanilla extract you have 0.41 ml of
vanilla extract per cookie before baking and the alcohol content is 35 % so
only 0.146 ml of alcohol.
3 cups Full - Fat Coconut Cream (about 3 cans, the thick white portion
only), chilled 2/3 cup Coconut Sugar 1 1/2 Tablespoons Hershey's Dark Cocoa or Black Cocoa Powder 2 Tablespoons Arrowroot Powder 2 Tablespoons Gluten - Free Flour, or Flour of choice 2
teaspoons Pure
Vanilla Extract 1
teaspoon Liquid Stevia
Extract
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.