Not exact matches
1 cup pumpkin seeds — ground
into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2
teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1
teaspoon vanilla extract 1 quart water 3 cups sugar 1
teaspoon vanilla extract 2 cups freshly grated coconut 6 medium dried apricots, cut
into thin strips for garnish
SOURCE Adapted from the pumpkin scone recipe from The
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1
teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/4
teaspoon grated nutmeg 1/2
teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2
teaspoon pure
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut
into 1/2 - inch pieces
5 ounces bittersweet chocolate, chopped 3/4 cups whole milk 1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2
teaspoon pure
vanilla extract 1/4
teaspoon salt One half loaf brioche, cut
into 1 - inch cubes
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2
teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut
into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1
teaspoon vanilla extract 1/3 cup (80 ml) heavy cream
2 small Gala apples, cored and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1
vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8
teaspoon ground cinnamon 1/3
teaspoon salt 1/3 cup dried cranberries
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
Third — Scrape the almond mixture
into a shallow bowl and add the panko and a few
teaspoons of Nielsen - Massey Madagascar Bourbon Pure
Vanilla Sugar and mix it up until it's fully combined.
3 cups fresh pineapple chunks 2 medium pears, cut
into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1
teaspoon vanilla extract 2 tablespoons cornstarch
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2
teaspoon baking powder 1/4
teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla infused sugar 3 large egg yolks 2 1/2
teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt
into a medium bowl and set aside.
for the
vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut
into cubes 1 tablespoon plus 1
teaspoon peanut butter filling 1
teaspoon pure
vanilla extract
1-1/2 cups all purpose flour plus more for work surface 1/2
teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut
into cubes 1 egg yolk 1
teaspoon vanilla extract
for the peanut butter filling: 1/2 stick butter, softened and cut
into cubes 1/2 cup smooth peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1
teaspoon pure
vanilla extract
1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2
teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut
into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4
teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut
into 1 / 2 - inch (1 cm) pieces 1 large egg 1
teaspoon vanilla extract 1/2
teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4
teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
Vegan Salted Chocolate Fudge Pops Recipe 3/4 cup full fat coconut milk 1 medium banana, frozen and cut
into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4
teaspoon pure
vanilla 1/8
teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
3/4 cup heavy cream + more for brushing, very cold 1/2 scraped
vanilla bean 2
teaspoons pure
vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut
into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut
into pieces
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1
teaspoon baking powder 1
teaspoon vanilla sugar 1/4
teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut
into...
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded
into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1
teaspoon pure
vanilla extract 1/2
teaspoon salt
After adding a
teaspoon of
vanilla, I whisked that together, then poured it
into the bowl with the dry ingredients.
ingredients: 113 grams (8 tablespoons) butter, softened 150 grams (3/4 cup) sugar 1
teaspoon vanilla extract 2 eggs 120 grams (1 cup) flour 1
teaspoon baking powder 1/2
teaspoon kosher salt 4 very ripe pears, peeled, cored, and cut
into 8ths
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.
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2
teaspoons pure
vanilla extract 6 croissants cut
into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
1 cup unsalted butter, cut
into cubes 6 tablespoons dark brown sugar, packed 4 tablespoons confectioners sugar 1/2
teaspoon pure
vanilla extract 1/4
teaspoon Kosher or sea salt 2 1/4 cups all - purpose flour
1 1/2 cups all - purpose flour 1/2 cup sugar 1/4
teaspoon baking soda 1/4
teaspoon salt (optional) 1/2 cup mashed banana (about 1 medium) 1/2 cup butter, melted 1/4 cup buttermilk 1 egg, lightly beaten 1
teaspoon vanilla extract 2 chocolate bars, such as Hershey's Special Dark *, separated, broken
into squares
1 pound (450 g) rhubarb stalk, cut
into 2 - inch pieces 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1
vanilla bean, split lengthwise and seeds scraped 1 cup (250 ml) unsweetened coconut milk 1/2
teaspoon fine sea salt
For the cake: 1/3 cup butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut
into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon vanilla
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1
vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1
teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced
into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
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
Home Chef Tip 2: Add a
teaspoon of
vanilla extract
into your brownie batter for flavor if you desire.
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
1 pound (450 g) rhubarb, cut
into 3 - inch pieces 3 tablespoons sugar 1
vanilla bean, split lengthwise and seeds scraped 2 eggs 1/4 cup (60 ml) coconut milk 1
teaspoon orange flower water 8 ounces (225 g0 strawberries
4 tablespoons Earth Balance 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken
into 4 equal pieces 6 packets Stevia 2 large eggs 2 tablespoons unsweetened cocoa powder 1
teaspoon vanilla extract 1/4
teaspoon salt 1/4 cup almond flour 1 scoop (23.5 grams) chocolate DailyBurn Fuel - 6 protein powder 1
teaspoon baking powder Powdered sugar for garnish (optional)
2 cups (284 g) all - purpose flour 1/2
teaspoon baking soda 3/4
teaspoon salt 1 cup (2 sticks; 227 g) unsalted butter, room temperature 1 1/2 cups (297 g) granulated sugar 1/4 cup (50 g) packed brown sugar 1 large egg 1 1/2
teaspoons pure
vanilla extract 2 tablespoons water 6 ounces (170 g) bittersweet chocolate, chopped
into bite - size pieces averaging 1/2 inch
Brownies: 1/2 cup unsalted butter, cut
into small pieces 2 ounces unsweetened chocolate, chopped 3/4 cup granulated sugar 1/4 cup light brown sugar, packed 2 large eggs, room temperature 1
teaspoon pure
vanilla extract 1/4 cup cocoa powder (natural or dutch process) 1/4
teaspoon Kosher or sea salt
Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style butter, cut
into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2
teaspoon pure
vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2
teaspoon Kosher or sea salt
8 ounces cream cheese, room temperature 1
teaspoon pure
vanilla extract 1/2 cup (1 stick) unsalted butter, cut
into pieces, room temperature 1 pound confectioners» sugar, sifted
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut
into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4
teaspoon baking soda 1/4
teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1
teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
Cake: 7 ounces good - quality bittersweet chocolate *, chopped 7 ounces unsalted European - style butter *, cut
into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2
teaspoon pure
vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2
teaspoon Kosher or sea salt
1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1/2
teaspoon vanilla 1 1/4 Cup flour 1/2
teaspoon baking soda 1/2
teaspoon salt 8 Oreo Cookies broken
into pieces 1 Cup chocolate chips
Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1
teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut
into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.
Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1
teaspoon baking soda 1/2
teaspoon salt 1 large egg, preferably at room temperature 3/4 cup granulated sugar 1/4 cup dark brown sugar 1 cup buttermilk (I made mine using vinegar and milk) 1/3 cup canola oil 2
teaspoons vanilla extract 1
teaspoon grated lemon zest 1 and 1/2 cups fresh strawberries, rinsed and diced
into 1/4 inch cubes 1 tablespoon flour
2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon
vanilla extract 1 1/2 cups oat flour * 1
teaspoon baking soda 1
teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut
into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins
Peach Frozen Yogurt Smoothie Pops Recipe 1 cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut
into chunks 1 cup (8 ounces) plain Greek yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4
teaspoon pure
vanilla Popsicle molds Foil squares Wooden craft sticks
For the Salted Caramel Buttercream: 1 1/2 cups (298 grams) granulated sugar 1/3 cup (40 grams) all - purpose flour 1 1/2 cups (340 grams) whole milk 1/3 cup (76 grams) heavy cream 1 1/2 cups (340 grams) unsalted butter, softened but still cool, cut
into small pieces 1
teaspoon vanilla extract 1/3 cup (109 grams) salted caramel sauce
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1
teaspoon of pure
vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped
into small pieces (you can also use chocolate chips)
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
Ingredients: 1 ripe large mango, peeled and cut
into 1 / 4 - inch slices 1 1/3 cups all - purpose flour 2 tablespoons lemon juice 2 tablespoons butter or margarine 1/3 cup packed brown sugar 1 tablespoon water 1 1/3 cups all - purpose flour 2/3 cup granulated sugar 2
teaspoons baking powder 2/3 cup (5 ounce can) evaporated milk 1/4 cup vegetable shortening, cut
into small pieces 1 large egg 1
teaspoon vanilla extract