Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla
extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
The company boasts no substitutes and no shortcuts for every product,
using real
butter, chocolate chips, Heath toffee crumbles, raisins, vanilla
extract, brown sugar and macadamia nuts imported from South America and South Africa.
I changed few things — added some sunflower seeds and pumpkin seeds instead of the cashews (I didn't have any), I
used almond
butter and I added some natural almond
extract intead of the vanilla.
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla
extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I
used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut
butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
4 tablespoons Coconut Oil 4 tablespoons Almond
Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla
Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we
used Raspberry)
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or
use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint
extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to
use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to
use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla
extract 4 oz of dark chocolate (make sure to
use certified gluten free if that is a concern)
Cupcakes: 1 and 3/4 cups flour (I
used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I
used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla
extracts 16 oreos (1 packet) Icing: 1 cup non-dairy
butter 3 cups icing sugar 1 tsp vanilla
extract 8 oreos (1/2 packet)
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I
used light) 6 tablespoons
butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla
extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
In the bowl of a stand mixer (or a large bowl
using a hand mixer) combine the
butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla
extract.
Cake: Nonstick cooking spray 4 T.
butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just
use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla
extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I
used nonfat yogurt]
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w /
extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped almonds (or,
use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Ingredients: 1/2 cup
butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla
extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I
used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops).
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla
extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted
butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if
using unsweetened, increase the sugar by 1/4 cup)
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I
used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted
butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla
extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
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 →
In a large bowl,
use an electric mixer on medium speed to beat together the bananas, yogurt, tahini,
butter, vanilla
extract and eggs.
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at room temperature 1 cup (200g) sugar — I
used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla
extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Make the middle layer:
Using an electric mixer, beat 1/4 c
butter, confectioners sugar, cherry juice, and almond
extract in a medium bowl.
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
Using a mixer and paddle attachment, cream
butter, egg, sugar, bananas, salt and
extracts together until light and fluffy.
for the cookies 8 tbsp (115g) unsalted
butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I
used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut
extract (optional but enhances that oreo flavor!)
1/2 cup of
butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter, softened (I
used I Can't Believe It's Not
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla
extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate
butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
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.
Then we cream together the
butter and sugars (I like to
use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint
extract.
I
used coconut oil instead of
butter and added vanilla
extract and chocolate chips to the recipe.
In the bowl of an electric mixer fitted with the paddle attachment or
using a hand mixer, beat together sugar, melted
butter, eggs, vanilla
extract and orange zest on medium - high speed until well combined.
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla
extract 1/4 teaspoon almond
extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I
used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted
butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla
extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I
used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I
used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted
butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla
extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla
extract 1/2 cup minced crystallized ginger, divided
use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
Then add the
butter, sugar, almond
extract and beaten egg yolks, and,
using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla
extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or
use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Add the vanilla
extract, (the cinnamon if you
use it) and the cooled
butter and pecan mixture.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I
used Barbara's Peanut
Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla
extract 1/2 teaspoon salt
11 tablespoons unsalted
butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla
extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I
used 4 nutty bars that I sliced.
Muffins Non-stick cooking or baking spray, I
used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted
butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla
extract
Frosting: 1 cup (2 sticks) unsalted
butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I
use Carnation) pinch of Kosher or sea salt 1 teaspoon pure vanilla
extract 3 - 4 tablespoons heavy cream
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla
extract to the
butter - sugar - eggs mixture, and continue beating,
using electric mixer, until well combined — for about another minute.
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla
extract coconut oil —
use for frying in skillet and instead of
butter to serve raw honey — instead of syrup raw pecans — shelled
Using an electric mixer, beat the
butter, granulated sugar and almond
extract in a large bowl until light and fluffy, about 3 minutes; beat in the egg.
Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted
butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut
butter (I
use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla
extract
;) White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted
butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla
extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I
used chips Preheat oven to 180 °C / 350 °F.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla
extract 4 cups (24 oz / 672g) semisweet chocolate chips — I
used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
2 cups old - fashioned oats 1 cup peanut
butter (I
used Justin's chocolate peanut
butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla
extract 1/2 tablespoon baking powder 1 cup bittersweet chocolate mini chunks
4 ounces unsweetened chocolate 1/2 cup
butter, melted 1/2 cup creamy peanut
butter 2 cups light brown sugar 4 large eggs 2 teaspoons vanilla
extract 1 cup all - purpose flour 16 -LRB-.65 ounce) Butterfinger candy bars, chopped (or just
use 10.4 ounces total)
-LCB- loadposition share -RCB- This Vegan Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to its extensive
use of bananas and cashew
butter This vegan ice cream is further enhanced with non-dairy milk, walnuts and a touch of vanilla
extract.
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla
extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I
used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
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
As always try to
use a good quality unsalted
butter, and
use extracts that are labeled «pure».