Sentences with phrase «vanilla sugar over»

I also sprinkled some vanilla sugar over the cream cheese because I like it sweet.

Sprinkle vanilla sugar over berries and gently stir to coat.

Sprinkle vanilla sugar over the top and toss to coat the strawberries in sugar.

Not exact matches

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

: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.

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

Melt corn syrup, sugar, vanilla, and butter in a medium sauce pan over medium low heat.

Place the caster sugar, water, and vanilla extract in a small saucepan and place over a medium heat until the sugar crystals have dissolved.

In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring.

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

On the chilled dough base applied the vanilla cream and arrange the plums over (skin side down) and sprinkle with brown sugar.

In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla.

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

Freeze a large batch of these vanilla sugar cookies to satisfy those midnight cravings or to impress sudden guests over the Holidays!

Serve it warm over vanilla ice cream (bake the pie dough scraps, brushed with cream and sprikled with cinnamon and sugar, and then add them to the whole thing).

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.

Place milk, cream, sugar and the remaining vanilla bean in a saucepan over medium heat.

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.

In a medium saucepan over medium heat combine cream salt, sugar and vanilla bean and pods.

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

In a saucepan over a medium heat, heat your coconut sugar, raw honey, black strap molasses, water, and vanilla powder stirring until the sugar dissolves.

Whip the cream for the topping with the sugar and vanilla, and spread over the top.

Place rhubarb and berries in large saucepan and place coconut sugar, orange juice and zest, ginger, vanilla and water over the top.

To finish the cake, whip the cream with the powdered sugar and vanilla extract until stiff, then spread over the top and sides of the cake.

Combine the cream, 3 tablespoons granulated sugar and Vanilla Bean Paste in a medium saucepan over low heat.

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.

Combine berries, sugar, vanilla bean and seeds and 1.1 litres water in a large saucepan, simmer over low heat until infused (50 minutes).

In a saucepan, bring the milk, cream, vanilla bean, and half of the sugar to the scalding point over medium heat.

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.

Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begins to thicken.

Place maple syrup, brown sugar, bourbon, almond butter and vanilla in medium saucepan over medium heat.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

In a medium sauce pot set over low heat, whisk together the pumpkin puree, coconut sugar, vanilla, cinnamon, and allspice.

Put the saucepan back on the burner, still over medium heat, and add the coconut sugar, almond flour, cocoa powder, and vanilla.

In a small pot over med - low heat, melt the coconut milk, ghee, raw cacao powder, sunbutter, coconut sugar, salt, and vanilla.

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.

I like soft / chewy sugar cookies with flavor (it's kind of buttery and vanilla - y, I think), but I wouldn't choose them over most cookies.

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

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)

Sooo, I quickly added some vanilla, vanilla ice cream, and a dash of sugar, and made it into a «creme anglaise» that I drizzled over the slices with chopped hazelnuts.

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.

In a large saucepan over medium heat, combine the sugar, cornstarch, lemon juice, vanilla extract and sour cherries.

Using this dough and just add small amount of cream and drizzle powder sugar and vanilla over the top as soon as they come out of the oven.

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)

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

In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium - high heat until the mixture reaches a rolling boil.