Peppermint Icing: In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4
teaspoon vanilla until well blended.
In a small bowl, whisk together the cream cheese, egg yolk, 2 tablespoons sugar, and remaining 1/2
teaspoon vanilla until well blended and smooth.
Not exact matches
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.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one
vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut oil together
until liquid and uniform.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed
until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1
teaspoon (5 ml)
vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Remove from heat, add 1/2
teaspoon vanilla, 12 ounces of chocolate chips and 1/2 cup walnuts, stir
until the chocolate is fully melted and everything is combined.
Beat hot brown butter, confectioners» sugar, milk, and 1/2
teaspoon vanilla with an electric mixer on medium - high speed
until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary.
Add eggs and 1
teaspoon vanilla; beat
until well combined.
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.
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.
Whisk on high
until set a bit, then gradually add 1/3 cup coconut sugar and 2
teaspoons vanilla bean paste.
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.
I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball
until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2
teaspoon of
vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
Add 1/4 cup sugar, 1 egg and 1
teaspoon pure
vanilla extract and mix
until it's all smooth and creamy, with nary a lump.
I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole milk, powdered sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a
teaspoon of its zest, and a
teaspoon of
vanilla — mix
until smooth, taste and adjust ingredients as needed.
Add
vanilla, cream of tartar, and remaining 1/8
teaspoon salt; beat with a mixer at high speed
until soft peaks form.
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.
1 cup margarine, at room temp 1 1/4 cups sugar 1 tablespoon molasses 2
teaspoons vanilla extract 2 1/2 cups all - purpose flour 1
teaspoon baking soda 1
teaspoon salt 1 1/2 cups semi-sweet chocolate chips (or vegan carob chips) Directions 1Preheat the oven to 350 degrees F. 2Cream the margarine and sugar with a hand mixer
until fluffy.
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)
1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender
until fine) 2
teaspoons Molasses 2
teaspoons Almond Milk 1/2
teaspoon Pure
Vanilla Extract 1/4
teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate
Beat cream and 2
teaspoons vanilla in medium bowl with electric mixer on high speed
until stiff peaks form.
Add 2 Medjool dates (pits removed), 1/4
teaspoon ground cinnamon, 1/4
teaspoon vanilla extract, 1 banana, and 1/2 cup Cabot Lowfat Greek Yogurt to a blender and blend
until smooth.
Whipped Cream and Garnish 1 1/2 cups heavy cream (cold) 2 tablespoons granulated sugar 1/2
teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet
until golden brown
Add eggs and 2
teaspoons vanilla; beat
until combined.
Packages of Pitted Dates 2 Tablespoons of Water 1 Cup Coconut Sugar OR 1/4 Cup Maple Syrup & Eliminate Water 1
Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates
until sticky and mix in water and coconut sugar, coconut, and mulberries.
In a large bowl, mix the coconut, condensed milk and one
teaspoon of the
vanilla until thoroughly combined.
Whisk in
vanilla, 1
teaspoon Canola oil and 1/8
teaspoon cinnamon, stirring
until smooth.
In a large bowl, mix the coconut, coconut milk sweetened with honey / agave and 1
teaspoon vanilla essence
until thoroughly combined.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one
vanilla pod (or 1
teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates
until they stick together.Press into the bottom of a spring form pan and put in the fridge.
Using a pastry blender, cut in the 1/2 cup butter and half of the
vanilla bean pulp (or 1
teaspoon vanilla)
until mixture resembles fine crumbs and starts to cling.
* Can substitute 3 tablespoons milk, 1
teaspoon almond extract and 1/2
teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly
until well blended.
Add melted chocolate, agave syrup,
vanilla, 2/3 cup coconut oil, and 2/3
teaspoon kosher salt and process
until mixture is very smooth and thick, about 30 seconds.
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.
Beat in the sour cream, then add the pumpkin, eggs,
vanilla, 1
teaspoon salt and the spices and beat
until just combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat remaining 1 cup cream, remaining 1/4 cup powdered sugar, remaining 1/2
teaspoon pure
vanilla extract, a few drops of peppermint extract, and cocoa powder
until soft peaks form.
i frosted mine with a simple fresh
vanilla whipped cream, using 1 pint of whipping cream, 2 tablespoons of sugar, 1
teaspoon of
vanilla extract, + beating
until thickened.
Servings: 4 Preparation Time: 5 minutes 1/2 cup natural peanut butter (or any nut / seed butter) 1/4 cup coconut oil3 tablespoons cocoa powder (or cacao) 2 tablespoons honey (optional to taste) 1/2
teaspoon vanilla extractpinch salt (only if using unsalted peanut butter) Add all ingredients to food processor and process
until just combined.
To Make Topping: Mix the remaining 1 cup sour cream, 1
teaspoon vanilla, and the 2
teaspoons white sugar
until smooth.
For the Creamy Whipped Frosting: In a large bowl, add cream cheese, 1/2 cup of confectioners» sugar, 1/2
teaspoon of
vanilla, and a pinch of salt, stir
until fully incorporated.
In a small bowl, whisk together cream cheese, lemon juice, maple syrup, 1/2
teaspoon mint, 1/2
teaspoon lemon zest,
vanilla and salt,
until smooth.
1) Cream cooking oil, sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup of flour with an egg 3) Add in
vanilla extract and chopped walnuts 4) Mix cookie batter
until homogenous 5) Drop by
teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or
until cookies are firm 7) Cool for 10 minutes before serving
3/4 cup granulated sugar 2 large egg yolks 1/2
teaspoon vanilla extract 1/4
teaspoon kosher salt 2 cups all - purpose flour 1 cup confectioners» sugar 2 tablespoons fresh lemon juice (more if necessary) 1
teaspoon grated lemon zest (zest your lemon before you juice it) With an electric mixer, beat the butter and granulated sugar
until fluffy.
Beat in 1 cup of the powdered sugar, the cocoa powder, 1 tablespoon milk, 1/2
teaspoon cinnamon, coffee powder, and
vanilla until combined.
Add 2 - 4 tablespoons maple syrup and 1/4
teaspoon vanilla extract to the cream and beat
until combined.
Pin It by Jennifer Trennum Prep Time: 15 minutes Ingredients: (6 protein bars) 3/4 cup coconut butter, softened
until spreadable 1.5 tablespoons cashew butter 2 tablespoons honey or maple syrup 1
teaspoon pure
vanilla extract 60 grams (2 scoops) Vege... Continue Reading →
To the chopped zucchini, add 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons raw honey, 2 dates, 1/2
teaspoon vanilla extract and 1/4
teaspoon of sea salt, and blend
until smooth.
Print Roasted almonds and coconut bliss balls Ingredients 100 g almonds roasted 40 g shredded coconut 3 - 4 tablespoons agave 5 tablespoons coconut oil 2
teaspoons lime juice pinch of
vanilla powder Instructions Place almonds in a food processor and blend
until they are finely ground.
Add 1
teaspoon of
vanilla and xanthan gum and continue mixing
until stiff peaks form.
In the bowl of an electric mixer fitted with the paddle attachment, combine 1 stick butter, 1/2
teaspoon vanilla, and 1 1/2 cups sugar; mix on medium - high speed
until pale and fluffy, about 2 minutes.