Sentences with phrase «teaspoons pure»

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

3/4 cup unsalted butter, softened 1 1/2 cups sugar 6 egg yolks 2 teaspoons pure vanilla extract 3 cups cake flour 1 tablespoon and 1/2 teaspoon baking powder 3/4 teaspoon salt 1 1/4 cup milk 6 ounces white chocolate, chopped

1 cup Almond Flour 1 cup Spelt Flour 1/4 teaspoon Sea Salt 1/4 teaspoon Baking Soda 2 teaspoons Pure Vanilla Extract 5 Tablespoons Pure Maple Syrup 1 Tablespoon Almond Milk about 12 Tablespoons Natural Peanut Butter 1/4 teaspoon Liquid Stevia Generous 3/4 cup Chocolate Chips, melted

2 cups Half and Half, chilled 1/2 cup Milk, chilled 1 cup Heavy Cream, chilled 2/3 cup Xylitol 1/2 cup Powdered Honey 2 teaspoons Pure Vanilla Extract Dash Sea Salt

For the Cake: — 1 1/2 cups all - purpose flour — 2 teaspoons baking powder — 1/2 teaspoon salt — 6 large eggs, separated — 1/2 teaspoon cream of tartar — 1 1/2 cups granulated sugar — 1/3 cup cold water — 2 teaspoons pure vanilla extract — 1 teaspoon pure almond extract

Whipped Cream: 1 1/2 cups Heavy Whipping Cream 2 teaspoons Pure Vanilla Extract 1 dash salt 2 Dashes Stevia, to taste

1 teaspoons Pure Vanilla Extract 1 Orange, zested (1 - 1 1/2 Tablespoons) 2 Tablespoons Almond Extract 1 pint sliced Fresh Strawberries

For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil

Pin It INGREDIENTS: 1/2 cup plus 2 tablespoons granulated sugar zest of one lemon 2 packages cream cheese, 8 oz each; room temperature 2 large eggs; room temperature 1/4 cup heavy cream 1 1/2 teaspoons pure vanilla extract 1 cup... Continue Reading →

2 tablespoon hot water + teaspoon Aiya matcha powder 1 cup unsweetened cashew milk (or any plant milk) 2 teaspoons pure maple syrup (or agave) handful of ice

1/2 cup (1 stick) unsalted butter, melted 1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch of Kosher or sea salt 1 cup old - fashioned oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy

Chocolate Buttercream: 2 cups (4 sticks) unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 1 1/4 cups natural unsweetened cocoa powder pinch of Kosher or sea salt 2 teaspoons pure vanilla extract 1/2 -2 / 3 cup heavy cream

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste

3 sticks Butter, melted and cooled (or 1/2 part Earth Balance Butter, 1/2 part non-hydrogenated shortening) * 2 cups Coconut Sugar 1 cup Powdered Honey ** 1 1/2 teaspoon Baking Soda 3/4 teaspoon Baking Powder 1 teaspoon Cornstarch 2 Large Eggs, at room temperature 1 Large Egg Yoke, at room temperature 2 teaspoons Pure Vanilla Extract 1/2 teaspoon Almond Extract 4 3/4 cups - 5 cups White Spelt Flour or White Wheat Flour 2 cups sugar - free Semi-Sweet Chocolate Chips or Chunks

1 1/2 cups all - purpose flour 3/4 cup unsweetened Dutch - process cocoa powder 1/4 teaspoon coarse salt 1/4 teaspoon finely ground pepper, plus more for sprinkling 1 tablespoon plus 1 teaspoon good - quality instant espresso powder 1/2 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 1/2 teaspoons pure vanilla extract Coarse sanding sugar, for rolling

3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips

Yield: 32 Servings 3 cups of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.

Cooking spray 1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before measuring) 1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 1 cup Cabot 2 % Plain Greek Yogurt 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract

Frosting 1 1/2 cups confectioners» sugar 1/2 cup cocoa 3 tablespoons butter, softened 1/3 cup milk 2 teaspoons light corn syrup 2 teaspoons pure vanilla extract

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Chocolate Cake 2 1/2 cup White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled White Vinegar or Apple Cider Vinegar

Vanilla Cake: 1 cup Coconut Flour 1 teaspoon Sea Salt 1 teaspoon Baking Soda 10 Organic Eggs 1 cup Melted Organic Butter 1 1/2 cups Honey or Agave 4 teaspoons Pure Vanilla Extract Zest of 1 small Orange

1 large, purple eggplant 1 tablespoon fresh lemon juice 2 to 3 teaspoons pure sesame seed butter 1 garlic clove, grated sea salt & fresh ground pepper to taste

Ingredients 1 1/2 cups almond flour 1/2 cup organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water Organic powdered sugar for dusting

Chocolate Buttercream Frosting: 2 2/3 cups Coconut Sugar 1 1/2 Tablespoons Cornstarch 1 cup Unsalted Butter, softened 1 2/3 cups Cocoa 2 teaspoons Pure Vanilla 6 - 7 Tablespoons Heavy Cream 1/8 teaspoon Salt

1/2 cup Chia Seeds 3/4 teaspoon Allspice 1/8 teaspoon Cardamom 1 teaspoon Cinnamon 1/4 teaspoon Cloves 1 Tablespoon Raw Honey or Agave 1 1/4 cup non dairy Milk of choice 2 teaspoons Pure Vanilla Extract Dash of Salt 1/2 cup Dairy Free Whipped Cream

1 1/2 cups, divided superfine sugar 3/4 cup cake flour, lightly spooned and leveled off 1/4 teaspoon salt 16 large egg whites, at room temperature, or 2 cups 2 teaspoons cream of tartar 4 teaspoons pure vanilla extract 2 oz fine - quality unsweetened chocolate, chilled, finely grated, refrigerated

* 2 pounds red plums * 1/4 cup organic sugar, plus another 2 cups * 2 teaspoons pure vanilla extract * peel from 1 small lemon, coarsely chopped * juice from 1 small lemon

Chocolate Cupcakes: 1 cup plus 2 teaspoons Wheat Flour or White Wheat Flour 1/4 teaspoon Baking Soda 2 teaspoons Baking Powder 1 cup Cocoa Powder 1/4 teaspoon Salt 3 Tablespoons Butter, softened 3 Tablespoons Applesauce 1 3/4 cups Coconut sugar 2 Large Eggs at room temperature 2 teaspoons Pure Vanilla Extract 1 cup 2 % Milk or Almond Milk

For the filling: ▪ 3 packages (8 ounces each) cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream, at room temperature ▪ Seeds scraped from 3 large vanilla beans or 4 teaspoons pure vanilla extract or paste ▪ 4 large eggs, at room temperature

1 can Garbanzo Beans 3/4 teaspoon Baking Powder 1/4 teaspoon Baking Soda 1/4 teaspoon Pink Sea Salt 1 1/3 cups Coconut Sugar 1/3 cup Xylitol 1 teaspoon Molasses 2 teaspoons Pure Vanilla Extract 2/3 cup Spelt Flour 4 Tablespoons Unsalted Vegan Butter or Coconut Oil 1 1/2 cups sugar free Chocolate Chips or chopped Chocolate

Vanilla Pastry Cream: 1 cup Half and Half 3 Large Egg Yokes 1/3 cup Powdered Honey 2 Tablespoons Cornstarch 1 Tablespoon White Spelt Flour or White Flour Pinch of Sea Salt 1 Tablespoon Unsalted Butter 2 teaspoons Pure Vanilla Extract

Muffin Ingredients 2 1/2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 3 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 8 ounces sour cream 1/4 cup milk 3 cups (1 1/2 pints) fresh blueberries, stems removed (Omit for crumb cake muffins)

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 cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar

3 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 1/2 teaspoons ground cinnamon 1/2 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1 cup granulated sugar 1/4 cup light brown sugar, packed 1/2 cup mashed overripe banana (about 1 1/2 large bananas) 2 teaspoons pure vanilla extract

4 cups old - fashioned oats 1/2 cup chopped pecans 3/4 cup shredded coconut such as Durkee Flaked Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2 cup raisins 1/2 cup dried cranberries

Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled

Vegan Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted pecans or walnuts

1/2 cup canola oil 1 cup packed brown sugar 2 eggs 3 ripe bananas, mashed 2 cups AP flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pure vanilla extract 3/4 cup semi-sweet chocolate chips

6 tablespoons butter, at room temperature 1 cup granulated sugar 2 teaspoons pure vanilla extract 3 large eggs 2 1/2 cups unbleached self - rising flour 1 cup buttermilk

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

2 cups granulated sugar 1 3/4 cups all - purpose flour 1 cup hershey's cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 3 teaspoons pure vanilla extract 1 cup boiling water

Whole Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans

6 Tablespoons unsalted butter, plus more for pan 6 ounces semisweet chocolate, coarsely chopped (I used bittersweet) 1/4 cup unsweetened Dutch - process cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract

Cake: 2 1/4 cups all - purpose flour 1/2 cup cornstarch 3/4 teaspoon baking powder 3/8 teaspoon baking soda 3/4 teaspoon Kosher or sea salt 1 1/2 cups granulated sugar 3/4 cup unsalted butter, softened to room temperature 2 large eggs + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/8 teaspoon imitation butter extract, optional 1 1/2 cups buttermilk, room temperature 1/2 cup rainbow jimmies (not nonpareils)

Vanilla Buttercream: 1/2 cup (1 stick) unsalted butter, softened to room temperature 2 cups confectioner's sugar pinch of Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 3 tablespoons heavy cream

Cake: 1/2 cup sour cream (not fat free), room temperature 1/2 cup milk (not skim or fat free), room temperature 2 cups all - purpose flour 1/4 cup cornstarch 1 teaspoon Kosher or sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup unsalted butter, softened to room temperature 8 ounces marzipan (about 3/4 cup) 1 1/4 cup granulated sugar 5 large eggs, room temperature 2 teaspoons pure vanilla extract 3/4 teaspoon pure almond extract *

2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots