Sentences with phrase «tsp baking powder toppings»

Not exact matches

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream

1 cup pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup sugar 1 tsp baking powder 1 tsp cinnamon 1 tsp pumpkin spice 1 tsp salt 4 cups canola oil for frying confectionery sugar for topping

• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek yogurt • 2 tbsp organic, raw honey • 1/2 cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **

3 cups hot mashed turnip 3 Tbsp butter 2 eggs, beaten 3 Tbsp flour 1 Tbsp brown sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried bread crumbs and butter for the top

1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directions: 1.

Let's start baking... Peanut Butter Graham Brownie Smore Bars Yields: 16 - 20 bars depending on how generous your portions are Ingredients: For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour Topping: 1 bag of mini marshmallows Directions: 1.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

2 tbsp cocoa powder 250 g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2 eggs 175 g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180 g bittersweet chocolate (70 % cocoa), melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top

Buttermilk Biscuit Recipe Ingredients: 4 cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1 cup BUTTER (diced, chilled) 1 1/2 cups BUTTERMILK (chilled)(plus buttermilk for brushing biscuit tops)

100g Blueberries (plus enough to put a few on the top of each muffin) 210g Plain flour 2 tsp baking powder 1 medium egg 70g butter 150g semi-skimmed milk Half an apple (eat the other half!)

Streusel Topped Meyer Lemon - Blueberry Muffins recipe from Fifteen Spatulas food blog Ingredients: 8 oz all purpose flour (about 1.5 cups) 3/4 cup sugar 2 tsp baking powder pinch of salt Zest of 2 meyer lemons 1/3 cup vegetable oil 1 extra large egg 1/3 cup milk 2 cups blueberries Streusel crumb topping (recipe below)

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping

Ingredients 1 1/2 cups flour 2/3 cup brown sugar 1 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3/4 cup steel cut oats 1 tsp cinnamon 1 cup mashed banana 1/3 cup buttermilk 1/4 cup vegetable oil 1 tsp vanilla 2 eggs, beaten 2 Tbsp oats, optional for topping

Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg

Crumb Topping: 1/2 cup One Degree Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

2 cups oats 1 tbsp PB powder (plus 2 tbsp for topping) 1 tsp cinnamon Pinch salt 3 ripened bananas, puréed 1/2 cup applesauce 2 tsp vanilla 1/2 diced baking apple, like Cortland 1/2 cup diced walnuts (optional)

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

3/4 cup oat flour (I just blend my oats for a cheaper option) 1 scoop VivoLife cacao protein powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to top

My Ingredients 3 medium sized cooking apples, peeled and cored 125g butter, softened plus a little extra to brush top of apples 90g golden caster sugar 2 organic free - range eggs 1tsp vanilla extract 200g plain flour 1 1/2 tsp baking powder 1/2 tsp ground cinnamon 100g sour cream 1 tblspn apricot jam for glazing

1 1/3 cups rolled oats 1 1/2 cups all purpose flour 1 tsp baking soda 1.5 tsp baking powder 1/4 tsp salt 2 - 4 bags of Chai Tea, cut open 4 overripe bananas 1/2 cup brown sugar 1 tsp vanilla 1 egg 1/3 cup vegetable oil 1/2 cup pistachios, chopped Dessicated coconut for topping

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

100g coconut oil 40g almond butter 60g almond milk 100g ground almonds 50g rice flour or buckwheat flour or cornflour 50g coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder 100g dark chocolate, chopped (60 - 70 % cocoa solids, dairy free) sprinkle of himalayan pink salt for tops

White Chocolate Speculoo Cookies ~ 20 cookies (more if you divide the dough smaller) Ingredients 1/2 cup cookie butter 1/2 cup butter 1.25 cup flour 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp vanilla 1/2 cup white chocolate chips Optional: extra cookie butter to drizzle on top

for the cupcakes: 3/4 cup unsalted butter, at room tempearture 1-3/4 cup sugar 2-1/2 cups flour 2 tsp baking powder 1/2 tsp salt 3 eggs, at room temperature 1 tsp vanilla 1/2 tsp lemon zest 1 cup Summer Shandy beer, plus more for brushing on tops 1/4 cup milk 1 tsp Crystal Light Lemonade powder (or any powdered lemonade) Lemon wedges for garnish

1/2 cup of Coconut Flour 3 tsp of Gluten Free Baking Powder 1 tsp of Sea Salt 1 cup of Coconut Cream 2 tbsp of Coconut Oil 1 tbsp of Apple Cider Vinegar (or any vinegar) 4 eggs (or egg replacer) 1 whole mango or mango puree (about 3/4 cup) Extra Coconut Oil for frying Extra mango slices for garnish and toppings

ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3 organic eggs 3 tbsp of maple syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter

(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips

2 cups flour — feel free to use a whole wheat, Einkhorn, Spelt, etc. 1 tsp baking powder 1 tbsp honey 1/2 tsp salt, plus some for sprinkling on top 6 tbsp cold butter, plus 2 tbsp melted for topping 2 tbsp coconut oil, melted 2/3 cup milk

For the cobbler topping 300g self - raising flour 2 tsp baking powder 1⁄2 tsp salt 75g chilled butter, coarsely grated 180 ml milk, plus extra to glaze