I subbed in 1
tsp vanilla for the almond extract and added 1 tsp of fresh ground nutmeg.
Not exact matches
1/2 cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water
for 15 minutes 2 tbsp melted extra virgin coconut oil (more
for cooking) 1/2
tsp ground
vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1
tsp vanilla extract 2 C all - purpose flour 1
tsp baking soda 1/2
tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the cinnamon cream cheese frosting: 12 oz cream cheese, cold 6 tbsp unsalted butter, at room temperature 1 tbsp
vanilla extract 4 cups powdered sugar 1
tsp cinnamon
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1
tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4
tsp sea salt 2
tsp baking soda Baked
for 35 mins
For pink
vanilla Swiss roll: 3 large eggs 100 grams sugar Pinch of salt 1
tsp.
2 1⁄4 cups All Purpose Flour 1
tsp Baking Soda 1⁄2
tsp Salt 1 cup Butter unsalted softened 3⁄4 cup Sugar granulated 3⁄4 cup Light Brown Sugar packed 1
tsp Vanilla Essence 2 tbsp Egg Replacer
for 2 eggs 1 cup Semi-Sweet Chocolate Chips
1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1
tsp vanilla extract 2 2/3 cup all - purpose flour 1
tsp baking powder 1/2
tsp salt 1/2
tsp nutmeg 1/2 cup sour cream 1 cup sugar,
for dusting
-LSB-...] 1/2
tsp vanilla extract 2 cups all purpose flour, or a GF blend (looking
for a GF flour blend?
For the cake: 4 tbsp all purpose flour 1/4
tsp baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp coconut oil 2 tbsp pure pumpkin puree 1/4
tsp vanilla extract 1 / 4
tsp pumpkin pie spice
Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1
tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit
for... Continued
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2
tsp clear
vanilla extract 2 cups cake flour 1 1/2
tsp baking powder 3/4
tsp salt 1/4 cup + 2 tbsp white sprinkles, separated
Pin It Ingredients
For the cake: 355g plain flour 1 tbsp baking powder 1/2
tsp salt 225 ml milk 2
tsp vanilla extract (I used 1
tsp extract and 1
tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
1 batch sugar cookie dough (I substituted 1
tsp of
vanilla extract
for almond and loved it) 1 batch royal icing Photo transfers (I got mine here)
I only made a few slight changes to the recipe: added a splash of
vanilla extract, used a tablespoon of pure maple syrup instead of the stevia, and substituted 1/2
tsp of pumpkin pie spice
for the cloves.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4
tsp salt ○ 1 1/2
tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1
tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
For the Cheesecake 1 Tbsp butter 3 Tbsp graham cracker crumbs 8 oz package cream cheese 5 oz Greek yogurt 1 egg 1/4 cup brown sugar 1
tsp vanilla
Maple Frosting 6 oz cream cheese, at room temperature 3 tbsp unsalted butter, at room temperature 1/4
tsp Boyajian Natural Maple Flavor 1/2
tsp pure
vanilla extract 2 cups sifted confectioners» sugar 1/2 cup coarsely chopped Heath bars,
for serving (2 1.4 - ounce bars)
for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2
tsp baking powder 1/2
tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear
vanilla extract
I want to get the calories down
for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened almond milk, 1 scoop organic plant based protein powder, 1
tsp pure
vanilla extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3
tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1
tsp Cinnamon powder — 1
tsp Ground nutmeg — 1/4
tsp Vanilla extract — 2
tsp Salt — pinch Blackberries — 6 oz
Filling 1/2 pkg silk tofu (7oz) 1
tsp vanilla 1 1/2 cups raw cashews 1 cup dates 1/2 cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices
for inside of pie
For the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. m
For the Cream Cheese Icing... In the same bowl that you used
for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. m
for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1
tsp vanilla 4 T. milk
INGREDIENTS 1/2 cup creamy peanut butter (I used Pumpkin Spice Wild Friends) 1/4 cup local honey 1/3 cup
vanilla protein (I used Tone It Up protein) + more
for rolling 1/3 cup coconut flour 1/4
tsp.
• 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) **
I did add 1/4 of a
tsp of
vanilla (saw that suggestion on another recipe though it did call
for a
vanilla pod) after adding my butter which I could definitely taste, that is, until I added the salt.
For the Cheesecake Filling 8 oz cream cheese, softened 1 egg 1/3 c sugar 3 Tbsp flour 2/3 cup pumpkin puree 1/2
tsp vanilla 1
tsp cinnamon 1/2
tsp ginger 1/4
tsp cloves 1/4
tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought)
4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp
for sprinkling 2 tbsp baking powder 1
tsp vanilla 1/4
tsp lemon zest 2
tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten
for egg wash
I also added 1
tsp of
vanilla and a little sea salt
for sprinkling on top, but those aren't deal breakers.
For the pie: 1/2 cup firm silken tofu, at room temperature 3/4 cup sugar 1.5 oz bittersweet chocolate, melted and cooled 1
tsp vanilla 2T cocoa powder 1T Ener - G 1/4 cup warm water
+ 1/2 cup pancake base * + 1
tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2
tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2
tsp apple cider vinegar + 1
tsp vanilla extract + coconut oil
for fying
3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1
tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just
for you.
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)
2 ripe bananas 3 organic eggs (or three flax / chia eggs
for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1
tsp baking powder a pinch salt 1/2
tsp ground cardamom 1/2
tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil
for frying
1 cup brown sugar, packed 1/2 cup coconut oil * (or butter
for non-vegan) 2 eggs 1
tsp vanilla 3 ripe bananas, mashed (or thawed frozen bananas) 1 1/4 cup emmer flour 1/2
tsp kosher or sea salt 1
tsp baking soda 1 cup roasted pecans, roughly chopped (roast
for 6 - 7 minutes at 325 degrees)
3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown sugar 1 tbsp butter, cut into small pieces 1 1/2 cups whole milk (plus extra
for thinning if needed) 2 tbsp sugar 1
tsp vanilla extract 1 1/2
tsp fresh squeezed lemon juice 1/4
tsp salt
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.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1 cup (8oz) cream cheese, softened 1 1/2 cups Oreo crumbs 1 cup Nutter Butter cookie crumbs 1
tsp pure
vanilla extract 3/4 cup powdered sugar 32 wonton wrappers (found in produce section of grocer) water
for sealing wonton edges Vegetable oil
for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
Let's start baking... Brown Sugar Oatmeal Cake With Toasted Marshmallow Frosting Yields: one 9 × 13 pan
For the cake Ingredients: 1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 eggs 1 box french
vanilla instant pudding 1
tsp pure
vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1
tsp baking soda 1/2
tsp salt Directions: 1.
To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs
For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1
tsp sugar 1/2
tsp salt 1 cup all purpose flour, measured then sifted 1/2
tsp vanilla extract 4 eggs Equipment
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions:
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Sweet Potato Pound Cake 3/4 cup Smart Balance Oil 1 cup Raw Sugar 1 cup Splenda
for baking 2 cups cooked and mashed sweet potatoes 1
tsp vanilla 4 eggs 3 cups flour 1 TBS cocoa powder 2
tsp baking powder 1
tsp cinnamon 1/2
tsp baking soda 1/2
tsp nutmeg 1/4
tsp salt Glaze
Ingredients
for brownie batter: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/4
tsp salt 1/2
tsp vanilla 1 cup all purpose flour Directions: Melt butter in a microwaveable bowl.
YUMMO Let's start baking... Firecracker Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients
for the brownies: 1 cup melted unsalted butter 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2
tsp salt 2
tsp vanilla extract 1
tsp instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour Directions: 1.
I added 1
tsp vanilla (I halved the recipe... so add 2
tsp for full recipe) to lessen the flavor of coconut and it turned out great!
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1 cup softened cream cheese 1/3 cup granulated sugar 2 1/2 cups of graham cracker crumbs 1
tsp pure
vanilla extract 1/2
tsp cinnamon semi sweet chocolate chips 1 bag of regular size marshamllows 1 package of store bought eggroll wrappers powdered sugar Melted chocolate
for drizzling water to seal the eggroll vegetable oil
for frying Directions: 1.
Orange Scented Ricotta Cheesecake Blackout Brownies Ingredients:
For the brownie bottoms: 1 cup unsalted butter, melted 2 cups sugar 4 eggs 2/3 cup dark cocoa powder 1
tsp vanilla extract 1
tsp espresso powder or instant coffee 1/2
tsp salt 1 cup all purpose flour Directions: Preheat oven to 350 degrees and line a 9 × 9 pan with aluminum foil.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1
tsp pure
vanilla extract 2 cups all purpose flour 2
tsp baking soda 1
tsp baking powder 1
tsp salt 1 cup of hot water 1/2
tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
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.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1
tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1
tsp pure
vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1
tsp baking soda 1
tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips
for garnish Directions:
for garnish Directions: 1.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients
For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1
tsp pure
vanilla extract 1/4
tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.