I replaced the coconut sugar with honey and 1
tsp of the vanilla with almond extract.
Cream Filling: Beat cream cheese, sweetener and 1
tsp of the vanilla with electric mixer on medium speed until well blended.
Not exact matches
vanilla 2 cups flour (set aside 1/4 cup
of this to toss
with the blueberries) 2
tsp.
Apple Pastry 1 sheet
of puff pastry (thawed) 2 Granny Smith Apples (peeled, cored and sliced) 2 TBS sugar 1
tsp cinnamon 2 TBS butter (or butter substitute) melted 2 TBS maple syrup
Vanilla Ice Cream to serve it
with
I have to share this
with you too I've been making something similar to this all summer
with 1 C milk, 1 TBSP cocoa powder, 1 TBSP raw honey, 1/2
tsp vanilla, and a large handful
of ice.
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
Sometimes a dollop
of «sweet cream» works just perfect (this is a mix
of greek yogurt and / or whipped cottage cheese
with a
tsp or two
of truvia / stevia, maybe a few drops
of vanilla as well).
In general, I would recommend googling the precise conversions, but I tried my best
with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup) sugar, 1
tsp vanilla extract, 1 1/4 cup plain flour, pinch
of salt.
I've made it this way and also
with 1
tsp of vanilla extract.
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup)
of margarine made
with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1
tsp pure
vanilla extract 1
tsp baking soda 1
tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a
vanilla bean 2
tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan pinch
of sea salt Line a 23 cm baking tin
with baking paper.
Ingredients For the cookie dough: 1 cup
of margarine, softened (must be made
with 80 % vegetable oil, I use Land O Lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 box
of french
vanilla instant pudding mix, dry 2 eggs 1
tsp pure
vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cups
of all purpose flour Directions: 1.
Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2
tsp pure
vanilla extract 1/4
tsp salt 1/2 cup all - purpose flour 2 packages
of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan
with paper liners.
I made them gluten free
with Bob's Redmill flour, xanthan gum, and used unsweetened soy milk (all I had) and added a half
tsp of vanilla extract.
I only added 1
tsp of almond extract as I'm not a huge fan
of almond and next batch will be made
with vanilla.
Toss in: 2 - 4 c fresh blueberries (or frozen unthawed berries can work) 20 oz can
of blueberry pie filling 2 TBS juice frozen concentrate undiluted (apple cherry works) 1 TBS fruity wine 2 TBS lemon juice 1
tsp vanilla Stir
with an over-sized serving spoon about seven times.
I used European - style butter, namely Kerrygold, and dry
vanilla powder instead
of extract (1
tsp), and for the strawberries I put a handful
of freeze - dried strawberries in a bag and powdered them
with a rolling pin.
I made these muffins
with my own GF AP flour, 1/2 cup
of the sugar, and added 1
tsp of maple flavored extract in addition to the
vanilla.
In a blender, blend the avocado
with the eggs (or chia / banana) and
tsp of vanilla extract.
Put the pecan pieces in a food processor along
with the coconut oil, 1
tsp vanilla, 1 tbls coconut sugar, and a tiny pinch
of salt.
Made these yesterday
with 1/4
tsp of almond extract along
with the
vanilla.
I made this
with unsweetened plain almond milk and 1
tsp of vanilla extract since I misread the ingredient but otherwise it turned out beautiful and I could not believe it, my chia pudding actually set overnight!
My favourite is to make a cinnamon whipped cream
with a cup
of whipping cream, 1/3 cup
of white sugar, 11/2
tsp of vanilla, and cinnamon to taste (lots usually).
I substituted 3/4
tsp vanilla extract for the
vanilla bean and substituted a piece
of Hershey's milk chocolate bar
with toffee chips and almonds.
1 tin 400 ml tin coconut milk (or substitute
with a tin
of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1
tsp vanilla essence
I used my nut milk bag to remove the pulp and then I blended the milk
with 1
tsp vanilla extract and 1 tbsp
of maple syrup, it tastes fantastic, I've just taken to drinking it straight from the jar - I am the only one who uses it!!
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.
I just made these
with macadamia nuts instead
of pecans, and added 3/4 cup
of shredded coconut, (0rganic / non sweetened) and 1
tsp of almond extract, no
vanilla.
I made them vegan by replacing the eggs
with 125 ml
of vanilla soy yogurt, a couple tablespoons
of flax meal mixed
with some warm water and 1/2
tsp of xanthum gum.
6) Add in 2
tsp of vanilla extract along
with any other flavourings or colourings you have chosen to use.
3 cups powdered sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP maple syrup 1
tsp vanilla Ingredients In the bowl
of an electric mixer fitted
with a paddle attachment, beat the butter until smooth
with no visible lumps.
Matcha Whoopie Pies
with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1
tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1
tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2
tsp cream
of tartar 1/2
tsp baking soda 1/4
tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1
tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt
with nice big crystals)
1 cup ice cubes 1 cup coconut milk (I like Silk unsweetened coconut milk) 1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt
with live & active cultures) 1
tsp lemon juice 1/2 whole orange
with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1
tsp Madagascar
vanilla Few dashes
of nutmeg or pumpkin pie spice Few dashes
of cinnamon (I like Vietnamese cinnamon)
I also made up a jar
of blackberry -
vanilla: use french
vanilla yogurt, add 1/8
tsp cinnamon, about 1/2 -2 / 3 cup blackberries (fresh crushed
with a fork or frozen and thawed
with some juice).
Once my dough was rolled out and ready for the filling (
with the spread
of vegan butter already painted on) I quickly mixed the above
with 1/2
tsp vanilla, 2 TBSP water and 1.5 TBSP melted vegan butter till it made a silky paste.
I made this
with sunflower seed butter instead
of almond, left out
vanilla, and substituted 1
tsp nutmeg for the cinnamon (for allergies) and my boys said it is really good.
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1 teaspoon
vanilla extract cal 12 1 cup chopped walnuts cal 720
with no walnuts 3255 cal 406.8 per slice
with no walnuts and the (oil substitute
with applesauce) 2315 cal 289 per slice
with no walnuts and the (oil substitute
with applesauce) and the (sugar substitute
with 1 1/2
tsp of stevia) 1154 cal 144 per slice»
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup sugar 3/4 teaspoon
vanilla extract 3/4 + 2/3 cups flour, sifted 1
tsp baking powder Pinch
of salt 1.5
tsp sifted unsweetened cocoa, diluted
with 2 Tbsp whole milk 1.5
tsp Matcha powder
You can do that by either melting 1/2 cup dark chocolate and mixing it into 1 cup
of greek yogurt and 2
tsp vanilla (and extra sweetener if needed) or mixing greek yogurt
with cocoa powder and sugar / sweetener to taste.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3
of it to top
with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1
vanilla bean, scraped 1/4 - 1/2
tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1
tsp coconut oil A generous pinch
of flaky sea salt
Cream Cheese Filling: 1 8oz package
of Cream Cheese, room temperature 16 oz
of heavy whipping cream, whipped
with 3 tablespoons sugar 1/4 — 1/2 cup
of sugar, suit to taste 1
tsp vanilla
I make toffee
with 1 lb Amish Butter, 2 tbsp water and 1 cup Great Value Sugar; adding a
tsp of vanilla once I remove the mixture from the heat.
I start
with 1 cup powdered sugar and add ⅛
tsp of vanilla extract and ⅛
tsp lemon juice at a time, stirring to combine, until I get the thickness I like.
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra
of all
of the other spices and also added nearly a
tsp of ground cardamon - replaced the veggie oil
with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing
with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1
tsp vanilla combo - toasted the coconut before dressing the cake.
1 c
of Quinoa Flour (you can use another other type
of gluten free flour that you have on hand) 1 c
of Teff flour 3/4 c
of sugar 3/4
tsp of baking soda 1/2
tsp of salt 3
tsp of ground cinnamon 4 overripe bananas 1/4 c
of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl
of melted I can't believe it's not butter (or regular butter) 1.5
tsp of vanilla extract Optional: Top the bread
with your favorite nut (I used about 1/3 c)
2 cups diced fresh pineapple 1
tsp neutral oil 1
tsp + 1 tbsp maple syrup, divided salt grated nutmeg 1 cup unsweetened almond milk 1/4
tsp ground cinnamon 1/4
tsp ground turmeric splash
of vanilla extract big handful
of ice Preheat the oven to 400 degrees F. GRILLED EGGPLANT
WITH HERBED QUINOA.
I used 1 3/4 C Sprouted Spelt Flour, 1/2 C honey to replace all sugar, browned butter, 1/2 C raw cocoa powder, 1/2
tsp vanilla, 1/2
tsp almond extract and replaced buttermilk
with raw soured milk... pre-bake, topped
with coarse Celtic Sea Salt and handful
of uber dark chocolate chips ~ cus that is just how I do things... EXCELLENT!
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2
tsp pure
vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl
of food processor fitted
with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.
Instead
of the whole dried cranberries toot I used 2 - 3 TBSP fig jam and mixed it into the milk
with a fork, along
with the 1 1/2
tsp vanilla essence, 2 big squirts
of lemon juice, 1 TBSP applesauce, and 2 medium bananas, mashed.
I made it using Guinness and followed the recipe exactly
with the exception
of adding a bit
of vanilla to the icing and half
of a
tsp more buttermilk.