Spoon about 1 tablespoon of
the vanilla butter over the steak and arrange the prawns and potatoes on the board as well.
I've been so obsessed with my cashew and
vanilla butter over the past few weeks that I've been wanting to eat it with everything.
Not exact matches
I have made
over forty variations on the basic recipe (the BC cake mix, eggs,
butter and
vanilla) and have made and given away at least 500 dozen.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup
butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons
vanilla 3 ounces white chocolate chips confectionery sugar to dust
over top of cake
Heat the
butter over low heat until melted, remove from heat and then stir in the
vanilla.
:D Finally, I made some almost - vegan caramel sauce with some arrowroot,
vanilla soy milk, 2 pats of
butter, 1c of cane sugar, and some extra dark maple syrup and drizzled it all
over the top.
I substituted oil for
butter (because I was too lazy to walk
over to the microwave) and added a bit of
vanilla extract.
Melt corn syrup, sugar,
vanilla, and
butter in a medium sauce pan
over medium low heat.
In a small sauce pan,
over medium low heat, pour in the almond milk, maple syrup, peanut
butter and
vanilla.
I love the coffee chia bars dipped into a big scoop of almond
butter, acai berry bars with a few slices of creamy brie, banana nut chia bars crumbled
over some full fat yogurt or
vanilla almond chia bars crumbled with some nuts to make a crunchy trail mix.
In a medium sauce pan
over medium heat, stir together the cream soda, brown sugar,
butter,
vanilla and
butter flavoring.
Pour in the heavy cream and
vanilla extract
over the fluffy
butter and beat on low speed until creamy and combined.
You'll want to heat the chocolate, milk and
butter over low heat until it's all melted and smooth, then add the
vanilla and salt and stir until smooth and incorporated, then pour into the pan.
In a medium saucepan
over medium - high heat, combine the water,
butter, brown sugar,
vanilla extract, salt and 1/4 teaspoon cinnamon.
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
Cake
Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with
Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin
Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm
Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with
Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown
Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon &
Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with
Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted
butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and bean) in a saucepan
over low heat and cook until just comes to a boil.
During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar,
vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon
butter and cook
over low heat until smooth, 2 minutes.
I went for the peaches that desperately needed using, didn't even bother peeling them — just cut them up, juices dripping off the cutting board all
over my hands, and tossed them into a pan — softened them up
over the heat in some
butter and maple syrup, a little cinnamon /
vanilla, and called it good.
In a medium saucepan
over low heat, melt the
butter, white chocolate, almond extract and
vanilla extract, stirring constantly until completely melted.
Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted
butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon
vanilla In a small saucepan, heat milk and cardamom pods
over medium - low heat.
In a small saucepan
over medium heat, combine the
butter, milk, punkin ale and
vanilla extract.
Gently melt the cacao
butter and coconut
butter together
over a double boiler (glass bowl
over a pot of boiling water), remove from heat and add the
vanilla powder, coconut nectar and stevia, if using.
Just try to tear yourself away from «
Vanilla Bean Meltaways» (thick
butter cookies showered in sugar with a tiny plastic figurine wielding a vacuum cleaner to seemingly clean up the excess in the photo), «Matcha & Pistachio No - Bake Cheesecake» that's the haunting green hue of moss growing on a cliff, and «Brownie Wears Lace» in which brownies are gilded with blond chocolate ganache frosting, before bittersweet chocolate is piped all
over the top in a delicate lace pattern.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon
vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon
vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan
over medium heat until sugar dissolves.
In a large saucepan, heat together the brown rice syrup, almond
butter, maple syrup and
vanilla if using, and sea salt
over medium - low heat.
Place maple syrup, brown sugar, bourbon, almond
butter and
vanilla in medium saucepan
over medium heat.
Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee mixture,
butter,
vanilla and hazelnuts) and pulse until just combined, be careful not to
over mix.
In a saucepan
over medium heat, combine the
butter, sugar, cocoa, milk, salt, and
vanilla while stirring until smooth.
For the coconut frosting: Combine egg yolks, sugar, milk,
butter, and
vanilla in a large saucepan
over medium heat.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs,
vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little
butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
I had some leftover Peanut
Butter Caramel Sauce, so I diluted it with a little cream the next day (Since it had become much more thicker by then) and heated it, poured it
over some
vanilla ice - cream and made myself Brownie A La Mode — Heaven on a plate!
A few minutes before toasting is complete, place honey, brown sugar,
butter,
vanilla, and salt in a saucepan
over medium heat (you'll need enough room in the saucepan to add the dry ingredients later)
A wet mixture of milk, egg, melted
butter, and
vanilla is drizzled
over the dry ingredients before baking to a golden - topped, fruit - scented finish.
Once you have added the chopped chocolate,
vanilla and
butter avoid
over mixing the ingredients as the filling is quite fragile at this stage.
Melt the cacao
butter, cacao powder, agave syrup and
vanilla in a bain marie
over a low heat and mix well.
So I drizzled a warm tablespoon of this Apple
Butter over vanilla ice cream — craving satisfied!
Let me start by saying two things 1 - I didn't
over bake it and 2 - we all hate caramel (which tastes like burned sugar to us) so I substituted simple cream cheese frosting (equal parts cream cheese / unsalted
butter / dash of
vanilla / powdered sugar).
In a small saucepan, heat the
butter, sugar, evaporated milk and
vanilla over medium heat.
Over low heat, gently melt and combine peanut
butter, coconut oil, maple syrup,
vanilla and sea salt.
In a small saucepan, combine the
butter, milk, corn syrup and
vanilla extract and heat
over medium heat until
butter is melted.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and
vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Then if you really want to take things
over the top, just smear these babies with a little Justin's
vanilla almond
butter.
Reduce the heat to medium and continue to boil, while stirring, until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the
vanilla and pour
over the peanut
butter fudge.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with
butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt
butter in a small pan and then pour melted
butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by
vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly
over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
I melt a little
butter and warm some maple syrup in a small saucepan, mix in a little
vanilla and a pinch of salt and pour the sweet, melted goodness
over my oats / coconut / nut mixture.
Scatter the
butter pieces
over the top, sprinkle
over the
vanilla extract, and process until the mixture forms large, moist clumps.
Add the
butter, sprinkle
over the
vanilla, and rub with your fingertips until no large
butter chunks remain and the mixture begins to clump together in a texture reminiscent of gravel.
In a small saucepan melt the cacao, coconut
butter, coconut oil, sweetener, salt and
vanilla over low heat.
-LSB-...] Bourbon Peach Dump with
Buttered Popcorn — Half Baked Harvest Chocolate
Vanilla Swirl Cashew
Butter — Fit Foodie Finds Pan Seared Mahi Mahi
over Sticky Coconut «Rice» with Mango Salsa -LSB-...]