Sentences with phrase «use than the vanilla»

Sense is just prettier and funner to use than the vanilla Android homescreen.

Not exact matches

Hey Ella, I made the Cashew Vanilla Yoghurt, except I had to use way more Brown Rice milk than the recipe called for.

TheAlmond Breeze Almondmilk Coconutmilk Vanilla Unsweeteened that I use to make it a dairy free strawberry smoothie gives it a nice, slightly thicker texture than you would get from regular skim milk or even regular 2 % milk.

Curious if one might use lemon extract rather than vanilla extract to enhance the lemon flavor.

It has none of the opaqueness it should and despite using more than usual, it is missing the vanilla flavor I paid a small fortune for.

You should get yourself some cheap vanilla beans and use one of those bottles (after you dump out the poison olive oil) to make your own vanilla extract, much less expensive than buying it.

Finally — I now use Tahitian Vanilla beans exclusively — Tahitian beans (look for Tahitiensis at the end of the formal name) make a bit lighter and sweeter extract than Bourbon variety beans.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

Minneapolis About Blog Hint of Vanilla features desserts that are a bit more challenging than the usual home baker is used to.

siggi's whole - milk yogurts are available in four delicious flavors — plain, vanilla, strawberry & rhubarb, and mixed berries — siggi's whole - milk yogurt contains more protein than sugar per serving (without using low - calorie sweeteners or sugar substitutes).

Amazing sweet smooth flavor, but more on the subtle side, I expected a richer flavor, but it is a bit dull, so you have to add more than few drops to get the desirable vanilla flavor, the good side is that it not bitter, but rather sweet, and doesn't cause tongue numbness like some other types I used, I used it for chees cake and the flavor is just right, my only complain would be the small container for the price, as I said it is not robust, you will get through the bottle in no time if you like vanilla as my family do

Honestly, I never thought banana pudding could get better than the kind my mom used to make with vanilla wafers and...

I also prefer using Nutter Butter cookies rather than vanilla wafers.

I wanted to be diff and use something other than oats or breadcrumbs to bind them, so I used this organic sprouted multigrain flakes cereal that I've been adoring lately (especially with ice cold unsweetened vanilla almond milk).

Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.

I used nothing more than Silk unsweetened non-dairy almond milk (vanilla flavor), Dole frozen tropical fruit, and Garden of Life's RAW Fit vanilla protein powder.

Of course, developing the best - tasting versions of these flavors and products requires the use of the best vanillas, and those supplied by Nielsen - Massey come with a more than 100 - year reputation for quality.

While some plant - based milks like sesame seed milk can be slightly stronger in taste than we are used to, other milks such as almond milk or sunflower seed taste delicious, especially if you add in honey and some vanilla.

To make a Flourless Vanilla Muffin, we used cashews as a base since they have a much more neutral flavor than peanut butter.

8 ounces plain Greek yogurt (you can use vanilla for a sweeter flavor but it has more sugar and less protein than plain Greek yogurt)

These are better than any nonvegan cookies ive ever had and were so easy to make:) Instead of vanilla i used Baileys and it gave the cookies such a nice flavour!

I was shooting for muffin rather than cupcake so only used 3 / 4c sugar, double vanilla, plus 1/2 cup walnuts in the batter.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

I have found that using homemade vanilla extract from vodka and vanilla beans tasted much better than the extract from the store, much less alcohol - ly taste.

Further ramp up moisture by upping the amount of vanilla extract; rather than 2 teaspoons I use a generous tablespoon.

Used this vanilla in homemade ice cream, and it tasted better than ever.

I'm thinking that you might use a different type of vanilla extract than me, because I'm sure 1/2 cup of mine would be quite overpowering.

Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon

If you're going to use the oat milk for drinking, rather than cooking, you can sweeten it to taste with a little honey or other liquid sweetener, and flavor it with vanilla, spices, cocoa powder, or fruit syrup.

I like using Silk Almondmilk Protein + Fiber in the vanilla flavor to sneak in more plant - based protein, to hide the taste of the greens, and to get 50 % more calcium than regular cow's milk.

* 1 cup milk (any kind - I use whole, raw milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice cubes

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

I used 18g flax in lieu of ener - g, plain erythritol rather than vanilla - infused, 155g beets + 14g coconut oil, and added 1 / 4c mini dairy - free chocolate chips.

Made from only whole foods, it's free of gluten and dairy and loaded with fiber, sugar, healthy fats, and is way cleaner than most store - bought nutrition bars.I used tigernut flour in this recipe, a raw, paleo, prebiotic - rich flour made from tigernuts (a root vegetable with earthy vanilla taste).

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

I followed the recipe as written, other than using vanilla extract instead of the vanilla stevia.

It has the most incredible, powerful vanilla flavour that's just so delicious and it makes things taste sweeter than they are, so you can avoid using excess sweetener in sweet treats.

I recently made a gluten free version which is quite satisfying: Use entirely brown sugar rather than white, double the vanilla, and use Bob's Red Mill gluten free biscuit and baking mix for the floUse entirely brown sugar rather than white, double the vanilla, and use Bob's Red Mill gluten free biscuit and baking mix for the flouse Bob's Red Mill gluten free biscuit and baking mix for the flour.

* 1/2 of a container Tofutti Better Than Cream Cheese * 1/4 cup soy margarine (I used Earth Balance) * 1 cup powdered sugar * 1/2 tsp vanilla extract * 1 tsp lemon juice

I had my doubts when I was folding in the coconut milk (I used So Delicious vanilla coconut milk, but used closer to 3/4 cup than a full cup).

For baking: For recipes that call for vanilla extract use half the amount of ground vanilla - it is much stronger than extract - and add a tiny bit of liquid to make up for the loss of extract.

I love using a paste because it intensifies the vanilla flavor and especially makes a chocolate cake more delicious than it already is.

I just made this cake again, however, this time I used 2 % vanilla greek yogurt, rather than a flavored yogurt and I added one teaspoon vanilla extract.

Using our proprietary cold extraction process and blending expertise, the result is a creamy vanilla extract with a higher tolerance to heat than a typical Madagascar Bourbon extract.

Breakfast $ 12: vanilla extract $ 4.98 (using less than half so counting $ 2.49) mini chocolate chips $ 4.44 (2 @ $ 2.22 ea) dark cocoa powder $ 2.63 (using less than 1/4 so counting...

1/8 tsp anise oil (if you want to tone down the anise flavor, use 1 tsp vanilla extract rather than anise oil)

Thousands of food products have the flavor of vanilla, but don't let your senses fool you: Artificial vanilla flavoring is used more than 99 % of the time.

If you just cant break the vanilla - soy - milk habit, Slayton adds, use a little in your coffee rather than in a big bowl of cereal or a smoothie.

Use real extracts and spices rather than artificial flavoring (vanilla extract instead of cheaper vanilla flavoring, for example) to add an extra kick of flavor.

I tried to break it down and show her all the herbs like the vanilla beans that we always use in cooking has so many more phytonutrients than the fruits we'd have and even a lot of the vegetables that we've cut out of our lives just because there's just too much starch.