2 cups sifted cake flour (or 2 cups minus 4 Tbsp of all - purpose flour) 1/2 teaspoon baking powder 1 teaspoon grated nutmeg 1/2 teaspoon ground cloves or allspice (depending on your taste preferences) 4 teaspoons cinnamon Pinch of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered sugar to decorate
Not exact matches
about 5 clementines — divided 2/3 cup coconut
sugar — divided 3 tablespoons chia seeds 1/2 tablespoon
vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa
powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1
teaspoon baking
powder 1/2
teaspoon baking soda 1 ripe starfruit — optional
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
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking
powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut
sugar 1 cup olive oil 2
teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup unsalted butter, softened 1 cup light brown
sugar, packed 3 tablespoons white
sugar 1 egg 2
teaspoons pure
vanilla extract 1 3/4 cup all purpose flour 1/2
teaspoon baking
powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1 1/2 cups chocolate chips 1 1/2
teaspoons espresso
powder or finely ground instant coffee
powder
Ingredients
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanil
Vanilla Bean Panna Cotta 1
teaspoon powdered gelatin 4
teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white
sugar 1/2
teaspoon vanilla extract 1/2 vanil
vanilla extract 1/2
vanillavanilla bean
1/2 cup butter 1/4 cup
sugar 1/2 cup brown
sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking
powder Pinch of salt 1 1/4 cups chocolate chips
4 1/2 cups flour 1
teaspoon baking soda 2
teaspoon baking
powder 1
teaspoon salt 1 1/2 cups white
sugar 1 cup shortening 2 eggs 1 cup sour cream 1
teaspoon vanilla extract
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
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1
teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2
teaspoons neutral oil, like safflower 3/4 cup dark brown
sugar 1/4
teaspoon salt 1/2
teaspoon espresso
powder 1
teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
For the icing though I used my favorite: 1 cup of
powdered sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a pinch of salt.
3 tablespoons unsalted butter, melted 1 tablespoon espresso
powder 2
teaspoons cinnamon 1/2
teaspoon ground cloves 1/4
teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown
sugar 1 cup pumpkin puree 2 tablespoons low fat
vanilla yogurt 1
teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2
teaspoons baking
powder 1/2
teaspoon salt 1/4 cup 1 % milk
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup
sugar 1 egg 1/2
teaspoon pure
vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking
powder 1/4
teaspoon baking soda pinch of salt
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated
sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1
teaspoon orange zest 1
teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2
teaspoons baking
powder 1
teaspoon baking soda 1 1/2
teaspoons pumpkin pie spice 1 1/2
teaspoons ground cinnamon 1
teaspoon salt
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
Ingredients 1 cup granulated
sugar 1/3 cup packed brown
sugar 2 sticks butter (1 cup), softened 1 egg 1/4
teaspoon espresso
powder 1
teaspoon vanilla extract 2 1/4 cups all - purpose flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup coarsely chopped crystallized ginger 1/3 cup Heath brand toffee bits 1 cup coarsely chopped milk chocolate
1 1/2 cups flour 1/2
teaspoon baking soda 1
teaspoon baking
powder 1/2
teaspoon salt 1/2
teaspoon cinnamon 1/4
teaspoon nutmeg 1/4 cup brown
sugar 1/4 cup brown
sugar 1/4 cup butter, softened 1/4 cup applesauce 2 eggs 2
teaspoons vanilla extract 2 large bananas, mashed 1/4 can del le luche
With machine off, add 1 1/4 cup of sifted
powdered sugar, the
vanilla, butter, 2
teaspoons of instant espresso
powder, and a pinch of salt.
Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa
powder (not Dutch process) 1
teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated
sugar 3 large eggs, room temperature 1 1/2
teaspoons white vinegar 2
teaspoons pure
vanilla extract 1 tablespoon liquid red food coloring
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2
teaspoon baking
powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane
sugar (or brown
sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2
teaspoon vanilla extract 1/4 cup large - grain
sugar (for ex: turbinado)
Ingredients: 1/2 cup butter 1 cup
sugar 1/4
teaspoon salt 1 large egg 1 1/2
teaspoons vanilla extract 1 cup all purpose flour 1/2
teaspoon baking
powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops).
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2
teaspoons baking
powder 3/4 cup (170 grams) butter, soft 3/4
teaspoon kosher salt 1 1/3 cups (265 grams)
sugar 1/4
teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL)
vanilla extract 1 cup (240 mL) milk
Panna Cotta 4 cups heavy cream (or half - and - half if you want to cut calories) 1/2 cup
sugar 2
teaspoons of
vanilla extract 2 packets (4 1/2
teaspoons)
powdered gelatin 6 tablespoons cold water
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons
powdered sugar (depends on how sweet you want the filling) 1
teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
Remove from the heat and immediately add the
sugar, cocoa
powder, 2
teaspoons water,
vanilla extract and salt.
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated
sugar 1 tablespoon of baking
powder 1
teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1
teaspoon of pure
vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
1 cup canned pumpkin 1 cup white
sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2
teaspoons baking
powder 2
teaspoons ground cinnamon 1/2
teaspoon salt 1
teaspoon baking soda 1
teaspoon milk 1 tablespoon
vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
Cream Cheese Icing 8 ounces (227 grams) cream cheese, room temperature 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 1
teaspoon vanilla extract 3/4
teaspoon salt 4 cups (500 grams)
powdered sugar 1 tablespoon (or more) cream, if necessary
For the frosting 16 ounces cream cheese, softened 1 cup (2 sticks) butter, softened 1 1/2
teaspoons vanilla extract 3 cups
powdered sugar, sifted
Combine the
powdered sugar, salt and
vanilla and begin adding the cream a couple
teaspoons at a time, whisking to combine.
For the Cake 1 1/4 cups all - purpose flour 2/3 cup Dutch - process cocoa
powder (or Hershey's special dark) 1 1/2
teaspoon baking soda 1/2
teaspoon baking
powder 1/2
teaspoon salt 3/4 cup unsalted butter 1 1/2 cups
sugar 1
teaspoon vanilla 3 large eggs, room temperature 1 1/4 cups buttermilk
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.
1 stick of butter, softened 4 tablespoons half «n» half 1
teaspoon vanilla 3 cups confectioner's
sugar 4 tablespoons unsweetened cocoa
powder
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown
sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch of salt Confectioner's
sugar, for dusting
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, thawed
Browned Butter Frosting 1/4 cup butter or margarine 2 cups
powdered sugar 1
teaspoon vanilla extract 3 tablespoons milk
1/2 cup unsalted butter, melted 1 cup granulated
sugar 2 large eggs 2
teaspoons vanilla extract 1/2 cup all - purpose flour 1/3 cup unsweetened cocoa
powder 1/4
teaspoon salt 1/4
teaspoon baking soda 2/3 cup chocolate chips
cream cheese 1 cup
powdered sugar 6 tablespoons butter 1 teaspoon vanilla extract Powdered sugar (optional for dec
powdered sugar 6 tablespoons butter 1
teaspoon vanilla extract
Powdered sugar (optional for dec
Powdered sugar (optional for decoration)
Remove from heat; stir in 1/4 cup
powdered sugar and 1
teaspoon vanilla.
In a larger bowl, combine the applesauce, 1/2
teaspoon baking
powder, oil,
sugar, nondairy milk, and
vanilla.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut
sugar 1 tsp baking
powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1
teaspoon of
vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups
sugar 2 cups all purpose flour 2
teaspoons baking
powder 1/4
teaspoon salt 6 large egg whites (3/4 cup) 3/4 cup milk 2
teaspoons vanilla extract
Ingredients: Shortbread Crust 3/4 cup
powdered sugar 3/4 cup butter or margarine, softened 2 tablespoons whipping cream 1
teaspoon vanilla extract 2 cups all - purpose flour
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking
powder 1 cup of
vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown
sugar 1
teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
2 cups granulated
sugar 3/4 cup vegetable oil 1 cup cocoa 4 eggs 2
teaspoons vanilla extract 2-1/3 cups all - purpose flour 2
teaspoons baking
powder 1/2
teaspoon salt
Powdered sugar
Cake 5 large eggs, separated 1 cup granulated
sugar, divided 1
teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2
teaspoons baking
powder Pinch of salt
Ingredients: Butter Cake 1 1/3 cups all - purpose flour 1 1/2
teaspoons baking
powder 1/4
teaspoon salt Whites from 3 large eggs, at room temperature 1/2 cup
sugar 1/4 cup (4 tablespoons) butter, at room temperature 2/3 cup milk 2
teaspoons vanilla extract
PRALINE FROSTING: 1/2 cup firmly packed light brown
sugar 1/4 cup butter 3 tablespoons milk 1
teaspoon vanilla extract 1 cup
powdered sugar
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of
sugar 3 room temperature eggs 1
teaspoon of
vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2
teaspoons of baking
powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.