One drink that I haven't had in years is
a vanilla cream soda.
Butterbeer resembles butterscotch and
vanilla cream soda.
Not exact matches
4 1/2 cups flour 1 teaspoon baking
soda 2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups white sugar 1 cup shortening 2 eggs 1 cup sour
cream 1 teaspoon
vanilla extract
- In a bowl, add the flour,
Cream of Wheat, sugar, baking powder, baking
soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the
vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.
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.
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
the
cream soda is what gives it the flavor — but you could maybe try something like
vanilla coke?
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
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]
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon
Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian
Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in
Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon
Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian
Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby
Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
Ingredients: Banana Bars 2 cups all - purpose flour 1/2 cup chopped nuts 1 teaspoon salt 1 teaspoon baking
soda 1 1/2 cups granulated sugar 1 cup sour
cream 1/2 cup butter or margarine, softened 2 large eggs 1 1/2 cups mashed bananas 2 teaspoons
vanilla extract
almond, almond milk, banana bread, bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea flour, cinnamon, coconut, coconut oil,
cream,
cream cheese, egg, fat, banana, milk, nutmeg, oats, pineapple, raisins, salt, walnuts, oil, mashed, carrots, flour, whole wheat flour, sugar, almond flour, baking
soda,
vanilla, coconut flakes, pecans, baking, muffins, pastry,
soda, wheat, ingredients, flakes, topping, applesauce, frosting, cooking spray, flax
1 c. chestnut flour * 1 c. sorghum flour * 1/2 c arrowroot powder * 3 1/2 t. baking
soda * 4 T. cane juice crystals * 1/2 t. sea salt * 1 t.
Vanilla Crystals * 5 T. unsalted butter, cold 2 large eggs 2/3 c heavy
cream 2/3 c dried blueberries *
Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana
cream pudding mix 1 1/2 teaspoons baking
soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon
vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts
Ingredients 1/2 cup butter 1/2 cup
cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons
Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking
soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips
In a medium sauce pan over medium heat, stir together the
cream soda, brown sugar, butter,
vanilla and butter flavoring.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure
vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking
soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour
cream (or another 1/2 cup nondairy milk, but I prefer sour
cream)
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking
soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons
vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour
cream (light or regular), room temperature
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon
vanilla extract 275g all purpose flour 2 1/2 teaspoons baking
soda pinch of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon
vanilla extract 1/3 cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
1 cup all purpose flour 1 cup cake flour 1 cup dark Dutch cocoa powder 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp baking
soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 2 large eggs, room temp 2 tsp
vanilla extract 1 cup sour
cream 1 cup coffee, room temperature 3.5 ounce dark chocolate bar, grated
1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon
cream of tartar * 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 granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure
vanilla extract 1 cup M&M s milk chocolate candies
• 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) **
1 can coconut milk (not light), or 1 3/4 cup
cream 6 eggs 3 tablespoons honey 1 teaspoon
vanilla bean powder or 1 tablespoon
vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking
soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
-- On a lower speed, add eggs one at a time and
vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking
soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice
cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
butter, chips, chocolate,
cream, chocolate chips, salt, flour, eggs, cookies, sugar, baking
soda,
vanilla, cocoa, baking,
soda, white chocolate
This cake is flavored with not only Vernors Ginger Ale, but also
vanilla extract to really mimic the
cream soda ginger ale greatness of Vernors.
Cookies: 1 1/2 cups powdered shugar 1 cup butter 1 egg 1 tsp
vanilla 1/2 tsp almond extract 2 1/2 cups flour 1 tsp baking
soda 1 tsp
cream of tartar
1 1/2 cups pecans 1 tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking
soda 1 1/2 cups sugar 1 pinch cinnamon 1/2 cup canola oil 1 teaspoon
vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy
cream
1 cup sugar 1/2 cup vegetable oil 2 egg replacers 1/4 cup vegan sour
cream 1 teaspoon
vanilla extract 2 cups all - purpose flour 1 teaspoon baking
soda 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 1/2 cups chopped peeled pears 2/3 cup chopped pecans 1/2 teaspoon grated lemon peel
2 1/4 cups white rice flour 1 1/2 teaspoons xanthan gum or carrageenan 1/4 teaspoon baking
soda 1 teaspoon baking powder 2 teaspoons flax meal in 1/4 cup water 2 teaspoons
vanilla 3/4 cup sugar (evaporated cane juice) 1 package vegan nondairy
cream cheese (8 ounces) 1/2...
yummy in my tummy Buttery Wizard Shakes Ingredients: 1 cup of
cream soda 2 cups
vanilla ice
cream 1 box of DRY instant butterscotch pudding mix 1/2 cup heavy
cream 2 tsp pure
vanilla extract 2 cups ice cubes Marshmallows at least 32 reg size Store bought butterscotch sauce (in ice
cream toppings isle) Directions: 1.
In a separate bowl, blend together baking
soda, salt, cinnamon,
vanilla, 2 tablespoons figs and nutmeg; add to the
creamed mixture.
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.
clear
vanilla 1 tsp baking
soda 1 tsp salt 3 cups all purpose flour 2 cups rainbow sprinkles Directions: In a mixer, beat
cream cheese until smooth.
In a blender, liquify
cream soda,
vanilla ice
cream, dry instant butterscotch pudding mix, heavy
cream,
vanilla, and ice cubes until thick.
Cream butter and sugar; mash bananas, beat egg and add to the bananas with
vanilla and buttermilk; mix well and add to
creamed butter and sugar; sift together flour,
soda, baking powder and salt; add to banana mixture, beat well.
butter, cake, carrot, carrot cake, cheese, cinnamon,
cream,
cream cheese, raisins, salt,
vanilla extract, walnuts, kosher, oil, carrots, flour, eggs, sugar, sour
cream, canola oil, kosher salt, baking
soda,
vanilla, pecans, baking,
soda, nuts, canola, frosting
For the chocolate cupcakes: 1-2/3 cups all purpose flour 3/4 cups unsweetened cocoa powder 1 tsp baking
soda 1/2 tsp salt 1 cup sour
cream 2 tbsp milk 1 tsp
vanilla extract 8 tbsp unsalted butter, at room temperature 1-1/2 cups granulated sugar 2 large eggs
My mom's sour
cream coffee cake 1 stick butter 1 c. sugar 1.5 c. flour 1 tsp
soda, mixed with 1 cup sour
cream 1.5 tsp baking powder 2 eggs 1tbls
vanilla cinnamon sugar and mini choc.
Ingredients: 1 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 1/2 teaspoon
vanilla extract 1/2 cup applesauce 2 1/2 cups all - purpose flour 1 1/2 to 2 teaspoons ground cinnamon 1 teaspoon baking
soda 1/2 teaspoon salt 1 3/4 cups butterscotch chips 1 cup chopped pecans (optional) Powdered sugar or whipped
cream for dusting or topping (optional)
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking
soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour
cream 1/3 cup water 2 teaspoons
vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted butter (softened) 1/2 cup granulated sugar 1 teaspoon
vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon
vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat
cream cheese, condensed milk, sugar, baking
soda, bakingpowder, cornstarch, lemon juice, lemon rind (if used), and
vanilla.
Cake: 1/2 cup sour
cream (not fat free), room temperature 1/2 cup milk (not skim or fat free), room temperature 2 cups all - purpose flour 1/4 cup cornstarch 1 teaspoon Kosher or sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking
soda 1/2 cup unsalted butter, softened to room temperature 8 ounces marzipan (about 3/4 cup) 1 1/4 cup granulated sugar 5 large eggs, room temperature 2 teaspoons pure
vanilla extract 3/4 teaspoon pure almond extract *
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2
vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy
cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
6 tablespoons unsalted butter at room temperature plus more for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking
soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon
vanilla extract 1/2 teaspoon almond extract 3/4 cup sour
cream 1/2 cup heavy
cream 4 ounces bittersweet chocolate, finely chopped
113 g (1 stick) butter, at room temperature 100 g granulated sugar 65 g sour
cream 2 large eggs, at room temperature 1 tsp
vanilla extract zest of 1 lime 250 g flour 90 g almond meal (or flour) 1,5 tsp baking powder 1/2 tsp baking
soda 1/2 tsp salt
In large mixing bowl,
cream together margarine, sugar, salt, baking
soda, and
vanilla extract.
Cookies 3 2/3 cups oats 2 1/4 cups white rice flour 2 teaspoons baking
soda 1 teaspoons baking powder 1/2 cup olive oil or vegetable shortening 1 cup peanut butter (smooth or chunky) 1 cup brown sugar 1 cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon
cream of tartar 6 tablespoons water 2 teaspoons
vanilla extract 3/4 cup water 3 teaspoons xanthan gum
1 call - purpose flour 1 t baking powder 1 t baking
soda 1 T sugar 1⁄4 t salt 1⁄2 t cinnamon 1⁄4 t nutmeg 1⁄8 t ground ginger 1 c finely grated carrots 1 large egg 1 c buttermilk 1⁄2 c mascarpone, room temp 2 T sugar 1⁄2 c heavy whipping
cream 1 t
vanilla 1⁄4 c walnut pieces
Recipe by Check full recipe at Ingredients: baking powder, butter, cake, chocolate, chocolate cake,
cream, margarine, salt,
vanilla extract, water, flour, eggs, sugar, baking
soda,...