Add the salt and vanilla and
stir until combined then pour caramel into a mason jar and allow to cool to room temperature.
Add the whisked egg to the butter flour
mixture stir until combined then pour in the cold water and stir again until fully incorporated.
Stir until combined completely
Add the egg and vanilla and
stir until combined.
Once it's melted, turn off the heat and stir in the sugar until it's completely combined, then add the pumpkin puree,
stir until combined, and add the eggs, one at a time, until also completely combined.
Add mayonnaise and
stir until combined.
Add pumpkin and lemon juice and
stir until combined.
Add the granulated and brown sugar and
stir until combined.
Add the wet ingredients to the dry all at once and
stir until combined, being careful not to over-mix.
Using a small saucepan (I recommend an older one that doesn't conduct heat well... you make less mistakes that way) add the sugar, water, and corn syrup,
stir until combined.
Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder;
stir until combined.
Stir until combined, and put a tablespoon at a time on waxed paper to make chocolate covered almonds.
Add in the orange juice and zest, along with the oat mixture, and
stir until combined.
Add in the flour and
stir until combined; scrape the bowl.
Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and
stir until combined.
Once combined, pour in the cooled browned butter and
stir until combined.
Add soy milk and oil and
stir until combined.
Add in the flax eggs and
stir until combined.
Add mascarpone cheese and
stir until combined.
Slowly add the brown rice flour and
stir until combined.
Continue to
stir until combined (or turn off the heat and cover the dish for a few minutes).
In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture,
stirring until combined.
Add to the creamed mixture,
stirring until combined.
In the bowl of a stand mixer fitted with the dough hook, add all the dough ingredients and
stir until combined.
Fold dry ingredients into wet ingredients and
stir until combined.
Add diced tomatoes and vegetable broth,
stirring until combined.
In a medium - sized bowl, combine the oats, coconut, sugar, chai spice and salt and
stir until combined.
Add in flour, cocoa powder, baking soda and salt,
stirring until combined.
Add in the brown rice syrup and
stir until combined.
Add the vanilla extract and cardamom to the pastry cream and
stir until combined.
Pour over the vegetables and
stir until combined.
Stir until combined or whip with an electric hand mixer until smooth.