Not exact matches
Whipped Frosting 1 (3.5 ounce) package vanilla instant pudding mix 1 cup milk 1 teaspoon vanilla 1/2 cup powdered sugar 1 (16 ounce) container frozen whipped topping,
Whipped Frosting 1 (3.5 ounce) package vanilla instant pudding mix 1 cup milk 1
teaspoon vanilla 1/2 cup powdered sugar 1 (16 ounce) container frozen
whipped topping,
whipped topping, thawed
Whipped Cream
Topping: 1 cup heavy cream, cold 2 - 3 tablespoons confectioner's sugar 1
teaspoon pure vanilla extract chocolate shavings (optional) lime zest (optional)
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.
8 tablespoon butter 1/2
teaspoon salt 1
teaspoon apple cider vinegar 1/2 cup heavy
whipping cream 1
teaspoon rum extract, optional 8 cans Cream Soda (12 ounces each, room temperature) 1 cup heavy
whipping cream (for
topping)
2
teaspoon peppermint extract (separated - one for the hot chocolate and one for the
whipped topping)
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.
Top biscuit with 1
teaspoon whipped cream if desired, and a single raspberry.
Ingredients: 1 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 1/2
teaspoon vanilla extract 1/2 cup applesauce 2 1/2 cups all - purpose flour 1 1/2 to 2
teaspoons ground cinnamon 1
teaspoon baking soda 1/2
teaspoon salt 1 3/4 cups butterscotch chips 1 cup chopped pecans (optional) Powdered sugar or
whipped cream for dusting or
topping (optional)
:D Mini blueberry pies with a lattice
top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4
teaspoon salt 1/8
teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8
teaspoon salt
whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
1 (8 ounce) package cream cheese, softened 1 cup pumpkin puree 1/2 cup sugar 1
teaspoon pumpkin pie spice 1 (8 ounce) tub
whipped topping, thawed and divided 1 graham cracker pie crust
1-1/2 cups finely crushed Oreo cookies 3 Tablespoons melted butter 2 cups dark chocolate chips 1/2 cup half and half 1/2
teaspoon vanilla 1 tub
whipped topping 1/2 cup peanut butter
8) Place each crepe on a clean plate, then spread with about 2 - 3 tablespoons of
whipped cream over the crepe, and
top with a handful of sliced fresh strawberries, and drizzle a
teaspoon of honey over.
In place of a carton of
whipped topping... I made my own mint flavored
whipped cream, by adding 1/2 cup of powdered rsugar, green food coloring, and 1/2
teaspoon of mint extract to 2 cups of
whipping cream!»
Ingredients: 2 cups sweetened coconut flakes 1/2 cup white sugar 3/8 cup all - purpose flour 1
teaspoon vanilla extract 2 egg whites 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen
whipped topping, thawed Sweetened coconut flakes for
topping
Ingredients Cake 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all - purpose flour 1 1/2
teaspoons baking soda 1
teaspoon ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground cloves 1/2
teaspoon salt 1 cup hot water Caramel Sauce 1 cup packed brown sugar 1 tablespoon cornstarch 1 cup cold water 1/4 cup butter, cubed 1
teaspoon vanilla extract heavy
whipped cream for
topping (optional)
Topping: * 1 cup gluten - free oats * 3/4 cup superfine rice flour * 1/2 cup potato starch * 1/4 cup tapioca starch * 1 cup brown sugar * 1
teaspoon xanthan gum * 1/2
teaspoon salt * 10 Tablespoons butter, at room temperature * vanilla ice cream or
whipped cream, for serving (optional)
Filling 1 (12 - ounce) can evaporated milk - divided use 1 cup sweetened flaked coconut, toasted - divided use 1/2 cup granulated sugar 3 large egg yolks 3 tablespoons cornstarch 1/8
teaspoon salt 2 tablespoons butter 1
teaspoon vanilla extract 2 cups frozen
whipped topping, thawed - divided use
Whipped Cream
Topping: 3/4 cup heavy cream 1 tablespoon powdered sugar 1
teaspoon bourbon 1/2
teaspoon vanilla extract
Ingredients: 2 sticks butter or margarine 3 cups plain flour, sifted 1/2
teaspoon baking powder 8 ounces sour cream 3 cups sugar 5 eggs 1
teaspoon vanilla
whipped cream and fresh strawberries (or other fruits of your choice) as
topping, optional
1/4 cup plus 2 tablespoons sugar free caramel ice cream
topping, divided 1 graham cracker pie crust 1/2 cup plus 2 tablespoons pecan pieces, divided 1 cup cold 1 % milk 2 packages (4 - serving size) vanilla sugar - free, fat - free instant pudding 1 cup canned pumpkin 1
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon ground cloves 1 tub (8 ounce) light
whipped topping, thawed, divided
When baked drizzle a
teaspoon of maple syrup over the Apple Blossoms and
top with
whipped cream.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1
teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2
teaspoons of Kahlúa (optional) 1
teaspoon vanilla extract 1/4
teaspoon sea salt, plus more to taste
Whipped cream, for
topping Shaved bittersweet chocolate, for
topping Directions
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
Ingredients: 1/2 (15 - ounce) package refrigerated pie dough 1 cup packed brown sugar 1/2 cup unsweetened cocoa 1 tablespoon all - purpose flour 3/4 cup 2 % reduced - fat milk 1/3 cup light - colored corn syrup 1 tablespoon butter, melted 1
teaspoon vanilla extract 2 large eggs 2 large egg whites 1 cup frozen fat - free
whipped topping, thawed 1/2
teaspoon unsweetened cocoa (optional)
Filling 1 (0.25 - ounce) envelope unflavored gelatin 1/4 cup cold water 1 (8 - ounce) package cream cheese, softened 1 tablespoon lemon juice 1
teaspoon finely grated lemon peel 1 (7 - ounce) jar marshmallow creme 1 (8 - ounce) container frozen non-dairy
whipped topping, thawed 1 pint red raspberries, rinsed and drained
In medium bowl, stir
whipped topping, remaining 1/2
teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco
whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional)
toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
To serve, place the bananas on individual serving plates, drizzle a
teaspoon of the remaining sauce over them,
top with a dollop of
whip cream, and garnish with the grated nutmeg.
ingredients CRANBERRY CRUMBLE 1/2 cup butter (melted, plus additional for greasing) 1 cup brown sugar (firmly packed) 3/4 cup oats 1 cup flour 1
teaspoon cinnamon 4 cups fresh cranberries 1 cup granulated sugar 2 tablespoons cornstarch 1 cup water 1/2 cup walnuts (chopped)
whipped topping or ice cream (optional)
1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup coconut oil (in liquid form) 1 cup warm water 2
teaspoons pure vanilla extract 1
teaspoon apple cider vinegar For the
whipped cream: 1 cup chilled heavy
whipping cream 1
teaspoon pure vanilla extract For the
topping: 3 cups berries / fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries)
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...
1 package (family - size) fudge brownie mix 1/2 cup sour cream 2 eggs 1 bottle (1 ounce) McCormick ® Red Food Color 1 tub (8 ounces) frozen
whipped topping, thawed 1/2
teaspoon McCormick ® Pure Lemon Extract McCormick ® Assorted NEON!
* 1 cup packed brown sugar * 1/2 cup butter or margarine * 1/4 cup
whipping cream * 3/4 cup chopped pecans * 2 cups all - purpose flour * 2
teaspoons baking powder * 2
teaspoons pumpkin pie spice * 1
teaspoon baking soda * 1
teaspoon salt * 1-2/3 cups granulated sugar * 1 cup cooking oil * 4 eggs * 2 cups canned pumpkin * 1/4
teaspoon black walnut flavoring (optional) *
Whipped Cream
Topping (see recipe below)
Spoon 1/4 cup prepared low - fat chocolate pudding into 8 packaged mini phyllo shells (such as Athen's);
top each with 1/2
teaspoon storebought light
whipped cream.
Place 1 meringue on a serving platter;
top with 1 cup
whipped topping mixture and 2
teaspoons chocolate.
To prepare filling, combine
whipped topping, liqueur, and 1 1/2
teaspoons rind.
3/4 cup unsweetened almond milk 2 tablespoons pureed pumpkin 1 tablespoon packed light brown sugar 1
teaspoon vanilla extract 1/4
teaspoon pumpkin pie spice 1/4 cup (2 shots) espresso or strong brewed coffee 2 tablespoons nonfat
whipped cream (optional) Cinnamon or nutmeg for
topping (optional)
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco
whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional)
toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Topping: * 1 cup gluten - free oats * 3/4 cup superfine rice flour * 1/2 cup potato starch * 1/4 cup tapioca starch * 1 cup brown sugar * 1
teaspoon xanthan gum * 1/2
teaspoon salt * 10 Tablespoons butter, at room temperature * vanilla ice cream or
whipped cream, for serving (optional)
* 2 eggs * 1
teaspoon sugar * 3/4
teaspoon salt * 1 cup buttermilk * 2 Tablespoons melted butter * 1/2 cup superfine rice flour * 1/4 cup potato starch * 1/4 cup tapioca starch * butter for frying * blueberries, for filling *
whipped cream or powdered sugar, for
topping (optional)
If you need a yummy
topping, we mixed up a quick and tasty frosting made of 1 cup of heavy
whipping cream, 1
teaspoon of vanilla extract, 2 tablespoons of erythritol, and 1/4 cup of coconut milk (that's what was left in the can after we took out the cup of cream).
INGREDIENTS 2 1/2 cups mixed fresh blueberries, raspberries, and blackberries 6 large egg yolks 1/3 cup sugar, plus 6 tablespoons or 12
teaspoons for
topping 1/3 cup mascarpone or sour cream 1 2/3 cups heavy (
whipping) cream 2 tablespoons framboise liqueur
You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken into pieces 200 ml
whipping or double cream (
whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the
topping: 100g caster sugar 1
teaspoon Maldon sea salt 100g pecan halves