Sentences with phrase «teaspoons vanilla bean»

1/2 cup packed brown sugar (I used coconut palm sugar) 1/3 cup cane sugar 1 (generous) cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4 cup whole wheat white flour 1/3 + 1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips of your choice) cinnamon sugar, for sprinkling

1 cup all purpose flour 1/4 cup buckwheat flour 1teaspoon baking soda 1/2 teaspoon salt 4 ounces butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg, room temperature 2 teaspoons vanilla bean paste 1 cup pecans, toasted and coarsely chopped / cooled 1 1/2 cups unsweetened flaked coconut, toasted / cooled 4 ounces dark chocolate, coarsely chopped Flaky sea salt, for topping (optional)

Whisk on high until set a bit, then gradually add 1/3 cup coconut sugar and 2 teaspoons vanilla bean paste.

2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips

2/3 cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4 cup low fat vanilla yogurt 3/4 cup brown sugar 2 large eggs 2/3 + 1/4 cup whole wheat white flour 1/3 cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon vanilla bean paste 3 tablespoons poppy seeds.

4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar, for garnish

2 tablespoons honey 1/4 cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips

6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut

1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional

2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract

2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream

Vanilla, Berry, and Bourbon: Mix 1 teaspoon vanilla bean paste in with the buttermilk before adding it to the dry ingredients, add 1 teaspoon to the filling, and use bourbon in place of the lemon.

Note: If you'd like to do a miso - butterscotch drizzle, simply melt 1/2 a cup of butterscotch chips in the microwave in 30 second intervals and mix in 1 tablespoon white miso paste and 1 teaspoon vanilla bean paste.

1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste

50 g CHOC Chick Raw Cacao Butter 25 g popping corn 5 tbsp CHOC Chick Sweet Freedom or honey 3 tbsp CHOC Chick Raw Cacao Powder 2 tbsp cooking oil (coconut oil is good but use whatever you have) 1 teaspoon vanilla bean extract (optional) 1 tsp vanilla bean extract (optional)

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

2 packets of gelatin 8 tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

6 cups (540g) rolled oats 1/2 cup (85g) raw buckwheat groats, optional 1 teaspoon (5g) fine sea salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon vanilla bean powder, optional 1/2 -3 / 4 cup (130 - 195g) pure maple syrup (see notes above) 1/2 -3 / 4 cup (90 - 135g) unrefined coconut oil (see notes above) 1 tablespoon (12g) pure vanilla extract

Caramel Cream - Cheese Filling 400g Philadelphia Cream Cheese 250g Mascarpone 300g salted caramel sauce 4 tablespoons icing sugar 1 teaspoon vanilla bean paste

Strawberry Scones 2 cups (250 grams) all - purpose flour 2 tablespoons (28 grams) granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold butter, cubed 8 ounces (225 grams) fresh strawberries, hulled and cut into 1 / 4 - inch slices 1 large egg Seeds from 1/2 vanilla bean (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract) 1/3 cup (80 ml) heavy cream

Crust 3/4 cup thick rolled oats 3/4 cup raw pecans Pinch of fine sea salt 1/2 teaspoon vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk

Vanilla bean coconut yogurt — When the yogurt has finished incubating (and just before it's chilled), stir in 1/4 -1 / 2 teaspoon vanilla bean powder.

Vanilla Bean Malt Cake 8 tablespoons (113 grams) unsalted butter, room temperature 1 1/4 cups (280 grams) granulated sugar 3 large eggs 1/2 cup (120 grams) sour cream (or plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil Seeds from 1 vanilla bean (or 1 teaspoon vanilla bean paste) 1 teaspoon vanilla extract 2 1/3 cups (265 grams) cake flour 1/3 cup malt powder 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (240 ml) milk

Vanilla bean cake batter 2 1/4 cups (315g) unbleached cake flour 1 1/2 teaspoons (6g) baking powder 3/4 teaspoon (5g) fine sea salt 1/2 cup (100g) refined coconut oil, melted (but not hot) 1 cup (204g) cane sugar 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon vanilla bean powder (optional) 1 1/2 cups (305g) original soy creamer, room temperature

1 cup medjool dates, pitted 1/2 cup organic raw hemp seeds 1/3 cup mix of ground flax and / or whole flax seeds (you can use both, or 1 alone) 3 tablespoons raw cacao powder 1 teaspoon vanilla bean powder 1 teaspoon lucuma powder 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)

For the ice cream: 2 cups frozen banana chunks 1 1/2 cups frozen peach slices 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1 teaspoon vanilla bean powder

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

Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional

1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

Fig and Grape Smoothie 1 cup oat milk 2 cups ice cubes 4 cups grapes — your favourite kind 1 cup ripe figs 1 tablespoon honey 1/2 vanilla bean — optional 1/8 teaspoon cinnamon

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

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

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 vanilVanilla 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 vanilvanilla extract 1/2 vanillavanilla bean

One vanilla bean is roughly equivalent to about 3 teaspoons vanilla extract, so if you're substituting one for the other, you may only need part of a vanilla bean to make a recipe calling for extract — this said, a little extra vanilla bean generally doesn't hurt!

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

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

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.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a largVanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a largvanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a largvanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

1 cup sugar 1/3 cup light corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2 cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking soda

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

I suggest that you add one teaspoon of extract in place of the 1/2 vanilla bean.

for the frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings of 2 vanilla beans few drops pink food coloring

1/2 cup Arborio rice 4 cups milk 1/4 cup sugar 1/2 vanilla bean, split 3/4 teaspoon almond extract or 1 bay leaf 1/2 pint raspberries, other berries or dried fruit (optional)

And 2 teaspoons of pure vanilla extract equals 1 vanilla bean.

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

Mix with a teaspoon of the sugar to separate the vanilla bean seeds.

Another recipe note: If you don't have any vanilla bean paste, then use a couple teaspoons of vanilla extract.

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.