Sentences with phrase «tsp almond»

I used frozen blueberries rather than cranberries, and the thing that made the most difference: I put 1 tsp almond extract into the batter!

For the homemade caramel sauce, mix 1 Tbsp coconut sugar, with 1 tsp almond milk.

I used all almond flour, no coconut flour, and doubled the vanilla and added 1/2 tsp almond extract based on other reviews.

Ingredients Crust 1 Frozen Pie crust (take out when preheating the oven) Topping 2/3 cup flour 1 tsp almond flavoring 1/2...

3 x 11.7 grams packets of powdered gelatin 1 cup hot water 1 cup water 2 cups milk 3/4 cup caster sugar (superfine) 2 tsp almond essence 1 can of mixed fruit cocktail in syrup

Wake: 10 oz water with lemon Breakfast (w / in 1 hour of wake): Vegan Chocolate Shakeology w / half banana Mid-Morning Snack (10): Fiber Sweep Lunch (LATE): 1 veggie (snap peas) + 1 fruit (apple) + healthy fat (1.5 tsp almond butter) Afternoon Snack (4): Vanilla Refresh shake + 1 fruit (half banana) Dinner: Spinach Salad (tomato / red pepper / cucumber) + Vanilla Refresh Water: Gallon of water

I substituted 1/4 tsp almond extract for the vanilla extract due to my sensitivity to vanilla.

When pancakes are almost about through, place microwave safe ramekin in microwave with 1/2 TBS dark chocolate chips and 1 tsp almond milk for 15 - 20 seconds.

1 -9 inch baked pie shell 2 cups of chocolate chips (I used milk chocolate — but I think I would prefer semisweet) 1/3 cup of powdered sugar 1 cup of milk 1/4 cup of butter 1 tsp almond flavoring 1/2 cup almonds

1.5 cups powered coconut sugar (blend in a food processor or coffee grinder) 1 egg white 2 tsp almond essence 1.5 cups almond meal

I used half maple syrup, and added 40 drops of stevia plus 2 — 3 TSP almond milk to balance liquids!

2 1/2 — 3 cups Icing Powdered Sugar, unsifted 2 Large Egg Whites 2 tsp Lemon Juice 1 tsp Almond Extract, optional

Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extract

1 box white cake mix 1 cup buttermilk 1/2 cup vegetable oil 1 tsp almond extract 1 tsp vanilla extract 4 eggs

I also added about 1/8 tsp almond extract.

Dough 1 1/2 cup butter, softened 3 cup all - purpose flour 3 1/2 cup bread flour 2 packets active dry yeast (4 tsp) 1/2 cup sugar 1 tsp salt 1/2 cup warm water 1/2 cup milk 1 cup sour cream 2 egg 1 egg yolk 2 tsp lemon juice 1 tsp vanilla extracts 1/4 tsp drops lemon extract 1/4 tsp drops orange extract 1/4 tsp almond extract

1 cup + 2 Tbsp whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 tsp almond extract 1 tsp vanilla 2 1/4 cups cake flour 1 1/2 cups + 2 Tbsp sugar 4 tsp baking powder 1 tsp table salt 12 Tbsp unsalted butter, softened but still cool

Cookies: 1 1/2 cups powdered shugar 1 cup butter 1 egg 1 tsp vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar

OMG loved these pancakes I only had breadflour so I used that add added 1/2 tsp almond extract and 1/2 tsp vanilla.

1 1/4 cup confectioners sugar 1 cup + 2 Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour

1 cup milk 10 tbsp unsalted butter 5 1/2 cups all - purpose flour 1/2 cup sugar 3/4 tsp salt 1 tsp cinnamon 3 large eggs, lightly beaten Grated zest of 1 lemon and 1 orange 2 tsp vanilla extract 1 tsp lemon extract 1 tsp orange extract 1/4 tsp almond extract 3/4 cup mixed peel 1 cup firmly packed raisins 3 tbsp rum 1/3 cup dried cranberries 1 cup flaked almonds Melted unsalted butter for coating the wreath Confectioners» sugar for dusting wreath

Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon

Ingredients: 1 1/2 Cups Bluebird Grain Farms Emmer Flour 1 Cup All - purpose flour 1/2 Cup Sugar (natural cane or granulated) 1 1/2 tsp Sea salt or kosher salt 2 tsp Baking powder 1/2 Cup Dried figs 1 1/4 Cup Sticks butter (10 TB, cut into about 8 chunks) 1 Orange 1 Large Egg 1/2 Cup Sour cream (or whole plain yogurt) 1 tsp Almond extract 3/4 Cup Diced pear * Optional heavy cream and extra sugar to finish

I've never had almond extract before, either, but the smell was a bit strong to me so I used 1/2 tsp almond extract and still found it to be overpowering in the pudding.

Here are the exact ingredients I used: 1/2 package mori - nu tofu, 2 tbsp whole wheat pastry flour, 1 lemon slice (squeezed), 1/2 tsp almond extract, 3 tsp powdered sugar, a splash of water and a dash of cinnamon.

2 cups blanched almond flour 1/2 cup Swerve (or erythritol) 1 tsp stevia glycerite (omit if using Swerve) 3 1/2 tsp baking powder 1 tsp Celtic sea salt 1/8 tsp baking soda 1 1/4 cups unsweetened almond milk 1 tsp almond extract 1/4 tsp coconut extract 3 large eggs

For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper

The only thing I changed was I added 1/4 tsp almond extract to bump up the almond flavor.

Ingredients 2 1/2 cups (12 ounces) all - purpose flour 1 tsp baking powder 1 egg 1/2 tsp vanilla extract 1/4 tsp almond extract 16 Tbsp (2 sticks) unsalted butter, room temperature 1/2 tsp salt 1 cup (7 ounces) granulated sugar 1/4 teaspoon lemon zest (optional)

3 cups rhubarb, sliced 1 Tbsp lime or lemon juice 3 Tbsp coconut sugar 1 cup almond meal (or almond slices ground in food processor) 1/2 cup coconut flour 1/2 cup coconut sugar 2 tsp baking powder 1/4 tsp salt 1/2 cup sour cream or yogurt 2 eggs, beaten 1 tsp almond extract 1/2 cup almond slices Oil for the pan

Ingredients 1 8 - ounce package cream cheese, softened 1/2 cup butter 1 3/4 cups all - purpose flour 1 cup sugar 2 eggs 1/4 cup milk 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 tsp almond extract 1/2 cup seedless black raspberry preserves

175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit if included in your flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic) 1 tsp vanilla 1/2 tsp almond extract 1/2 cup powdered sugar or more, to taste 1 cup unsweetened shredded coconut

(1 container) soy yogurt, plain or vanilla 1 tsp vanilla extract 1 tsp almond extract 1/2 -1 cup sliced almonds, toasted if desired 3/4 cup dried cherries, roughly chopped

Cheesecake Filling 32 oz / 4 packages (~ 910 g) cream cheese, room temperature (kurîmu chîzu, クリームチーズ) 1.5 cups (300 g) granulated sugar (guranyûtô, グラニュー糖) 4 TBSP all - purpose flour 2/3 cup (155 g) sour cream, room temperature (sawâ kurîmu, サワークリーム) 1 tsp vanilla extract (banira essensu, バニラエッセンス) 1 tsp almond extract (âmondo essensu, アーモンドエッセンス) 4 large eggs, room temperature (tamago, 卵) 2 TBSP matcha powder (seikayo maccha, 製菓用抹茶) 1 cup (48 g) black sesame powder (suri goma kuro, すりごま黒)

I used maple syrup instead of agave and a 1/2 tsp almond extract, which sort of made the coconut a little more subdued.

Also, I later made a version with almond butter and added 1/2 tsp almond extract to the recipe, and my roommate and I liked them even a bit more.

For the icing, I made a 7 - minute frosting, using 1 tsp vanilla and 1/2 tsp almond extract.

1/2 cup almond flour 1/2 cup unsweetened shredded coconut 1/2 cup coconut butter (not coconut oil) 1/4 cup honey 1/2 cup chocolate chips 1/2 tsp vanilla extract 1/4 tsp sea salt 1/8 tsp almond extract (optional)

dark green swirl: 1/4 cup (2 oz, about 56 g, or 1/2 stick) unsalted butter, room temperature 3 tbsp confectioners» sugar 1/2 egg yolk (optional) 1/4 tsp almond extract 1/2 cup (about 63 g) all - purpose flour 1 tsp matcha powder 1 pinch of baking powder 1 small pinch of salt

light green swirl: 1/4 cup (2 oz, about 56 g, or 1/2 stick) unsalted butter, room temperature 3 tbsp confectioners» sugar 1/2 egg yolk (optional) 1/4 tsp almond extract 1/2 cup (about 63 g) all - purpose flour 1/2 tsp matcha powder 1 pinch of baking powder 1 small pinch of salt

The ingredients for Christmas tree cookies are: 1 cup butter 3/4 cup sugar 1 egg 2 1/4 cup sifted all purpose flour 1/8 tsp salt 1/4 tsp baking powder 1 tsp almond extract 1/4 tsp green veg.

1 stick unsalted butter, at room temperature 6 tbsp confectioners» sugar 1 egg yolk (optional) 1/2 tsp almond extract 1 cup all - purpose flour 1 1/2 tsp matcha powder (increase for a stronger matcha flavor) 1/8 tsp baking powder 1 pinch of salt

Wet: 2/3 cup plain, unsweetened almond milk 1 tsp apple cider vinegar 2 ripe bananas (see notes) 1/4 cup maple syrup 2 tsp olive oil 1/2 tsp almond extract 1 tsp vanilla extract 1 small apple, peeled & grated (see notes) 3 tb apple butter (optional)

1 cup applesauce 1 tsp canola oil 1/2 cup sugar 1 tsp vanilla extract 1/8 tsp almond extract (optional) 3/4 cup whole wheat pastry flour 1/3 cup cocoa powder 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/8 tsp instant coffee granules (optional) 1/2 cup mini chocolate chips

2 apples (small), chopped 2 Tbsp lemon juice (from 1/2 lemon) 1/2 cup raisins 2 Tbsp coconut sugar 1/2 tsp cinnamon 2 Tbsp water 2 Tbsp rum 1 cup almond meal 1 cup coconut flour 1/2 cup coconut sugar 1 tsp baking powder 2 eggs, beaten 6 Tbsp unsalted butter, melted 2 — 4 Tbsp apple sauce 1/2 tsp almond extract 1/4 cup walnut pieces (optional) Oil for coating the pan Powdered sugar for dusting (optional)