We are only
using plain vanilla price action on the chart in this video, no indicators or hype, just horizontal lines, candlesticks and price action that has occurred on the 4 hour interval of the GBPJPY.
We are
using plain vanilla price charts in this video, no MACD or RSI or any other messy and unnecessary indicators.
We are
using plain vanilla price charts in this video, no MACD or RSI or any other messy and unnecessary indicators.
I use a plain vanilla headshot, which works for me because I'm a conservative older businessman.
They can
use plain vanilla Android with no Google Apps and no Market Place for absolutely free.
Why would an investor buy a complicated ETF like this when they could simply
use a plain vanilla index fund?
In previous builds of Windows 10, if you didn't like Cortana you could opt to
use a plain vanilla search option instead.
Not exact matches
This staggered strike differs from a
plain -
vanilla «fully hedged» stance by
using about 1 % of assets to raise the strike prices of our defensive put options.
I
used vanilla yogurt instead of
plain, and
used applesauce instead of oil.
If you're a bit more of a
plain vanilla fan then simply use the ingredients from my Paleo Vanilla Maple Chia Pudding and follow the method in this
vanilla fan then simply
use the ingredients from my Paleo
Vanilla Maple Chia Pudding and follow the method in this
Vanilla Maple Chia Pudding and follow the method in this recipe!
You can also
use vanilla yogurt in place of strawberry, or
plain greek yogurt (just add a tsp of honey or maple syrup)
A few other important notes: I
used strawberry flavored Greek Yogurt, but you can always
use plain or
vanilla.
This recipe is very adaptable ---- try adding a different type of nuts,
use berries instead of peaches,
use plain yogurt over
vanilla.
Some of the tools and specialty ingredients I
used to create this dessert: Heart - Shaped Silicone Mold 1.5 - Quart Saucepan 2 - cup Liquid Measure Citrus Reamer Unsweetened Coconut Milk
Plain Gelatin
Vanilla Bean Paste
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 →
vanilla extract 1/4 cup
plain Greek yogurt (full fat or 32 %) 3/4 cup all purpose gluten - free flour (I
used Bob's Red Mill) 1/4 tsp.
You could
use plain yogurt and if you do so, you may wan na add about a teaspoon of
vanilla extract.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of
vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon
vanilla extract 2 cups of shredded carrots (I
used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
2 ripe bananas 1/3 cup of
vanilla, lemon or
plain Chobani 1 cup of
vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of
vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I
used King Arthur) 1 cup of whole wheat flour (I
used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
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.
3/4 cup of Greek yogurt (I
used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of
vanilla extract 1.5 cups of all - purpose flour (I
used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I
used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups
plain soy creamer (I
used French
Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla
Vanilla, but
plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon
vanilla vanilla extract
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
Vanilla is anything but «plain» and you'll use plenty of vanilla if you do even the slightest bit of
Vanilla is anything but «
plain» and you'll
use plenty of
vanilla if you do even the slightest bit of
vanilla if you do even the slightest bit of baking.
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).
I
used plain Greek yogurt, added a teaspoon of
vanilla extract for a little flavoring.
Sprinkle the top with
vanilla sugar (if
using), sparkling sugar, or leave
plain if you don't like your muffins that sweet.
* 1/2 cup lemon juice 1/2 cup
plain yogurt (I
used vanilla) Honey to taste (I did not
use this) Seasonal fresh fruit: berries, peaches and cherries 1/2 cup raisins (I did not
use)
I went ahead and tried it this morning,
using soy milk (
plain, not
vanilla) and Daiya shredded cheese.
I didn't have
plain Greek yogurt, so I
used vanilla flavoured Greek yogurt, and I love them!
I
use it as one would commonly see yogurt at the store, mixed with fruit, or
vanilla, but I also
use it
plain in place of sour cream.
If you prefer to lower the sugar content in this pie, feel free to
use unsweetened, non-dairy yogurt instead of regular
plain or regular
vanilla yogurt.
I have found that the Tofutti cream cheese liquifies when powder sugar is added and the closest I get is by
using non-dairy
plain yogurt or the tofutti sour cream with some lemon juice, powdered sugar and earth balance margarine with
vanilla and pinch of salt.
1-1/2 cups flour * 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 cup flaxseed meal or ground flaxseed 1/2 cup chocolate chips (I
used bittersweet) 1 cup fresh or frozen raspberries 1 cup
plain yogurt 1 teaspoon
vanilla
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of
vanilla extract cinnamon sugar, for sprinkling (I
used a blend in a grinder, but you can easily combine sugar & cinnamon)
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground
vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat
plain yogurt (we
use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
vanilla cashew cream 2 cups raw cashews, soaked overnight 2 teaspoons
vanilla extract 1/4 cup pure maple syrup 1/4 cup
plain plant milk (I
use cashew)
Mix in
plain yogurt, followed by lemon juice,
vanilla, and lemon extract (if
using).
1 cup 2 % Greek yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon
vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you
use more juice) 1
vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup
plain or
vanilla Greek yogurt 3 eggs 2 teaspoons of
vanilla extract 1 tablespoon honey (I
used raw) 1/3 cup of sugar 1.5 cups of whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
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)
Ingredients: 1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of
vanilla extract
1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always
use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (
plain or unsweetened) 1 teaspoon pure
vanilla extract
3/4 cups fresh orange juice (
use 100 % orange juice, usually found in the produce section of your grocery store) 1/2 cup nonfat
vanilla (
plain or Greek) yogurt 1/2 frozen banana 1 cup fresh spinach or kale, tightly packed 1 date, pitted 10 - 12 ice cubes, as needed
250 ml Murphy's Irish Stout 250g butter (I always
use salted) 75g cocoa powder 400g caster sugar 145 ml Buttermilk 2 large eggs 1 tablespoon
vanilla extract 275g
plain flour 2 tsp bicarbonate of soda 0.5 tsp baking powder
Use to sweeten / flavor
plain yogurt, tea, pour over
vanilla ice cream, drizzle into sparkling water, mocktails, or cocktails... have fun with it!
Ingredients 400 g stale wholemeal bread 600 ml oat milk,
plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I
used almond cream) 100 g rice malt syrup 2 teaspoons natural
vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
Is it advisable to
use a «commercial» almond - milk yogurt (e.g., Kite Hill
plain or
vanilla flavor) for the starter?
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons
vanilla extract 4 cups All Purpose Gluten - Free Flour (We
use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute
plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I
use plain flour only and, because I
use jam in these cupcakes, I don't
use any
vanilla — blimey, I spelled «convenient» wrong!