In a bowl, cream the butter and
vanilla with the powdered sugar.
Not exact matches
The recipe includes 6oz of butter and two large eggs along
with caster
sugar, baking flour, baking
powder and
vanilla extract.
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar
with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut
sugar 1
vanilla bean — seeds scraped out 3/4 cup
powdered coconut
sugar — for dusting
Hi Ella, I just looked up
vanilla powder online and it looks like it's
vanilla blended
with sugar and corn starch.
In a bowl beat the yolks
with 1/2 cup of
sugar by 5 minutes, add the
vanilla, flour and baking
powder.
It's a buttery
vanilla bundt, crowned
with a four berry jam and sprinkled
with powdered sugar.
Make the icing by combining shortening
with powdered sugar, milk and
vanilla.
Ingredients 1 pie crust (I used this one,
with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown
sugar 1/4 teaspoon salt 1/2 teaspoon espresso
powder 1 teaspoon
vanilla 2 eggs 1 1/2 cups toasted pecan halves
Combine cream cheese,
powdered sugar and
vanilla with a mixer or by hand.
It's perfect
with just a sprinkle of
powdered sugar but can also be dressed up
with whipped cream or a scoop of
vanilla ice cream.
Crust: in a food processor
with a steel blade put flour, butter,
powdered sugar,
vanilla and salt and process until mixture is crumbly.
Replace up to 20g /.7 oz of the
powdered sugar with unsweetened cocoa
powder or
powdered freeze dried fruit The seeds of 1
vanilla bean A few drops of non-oil-based essence A few drops of gel food colouring or a pinch of
powder food colouring
With machine off, add 1 1/4 cup of sifted
powdered sugar, the
vanilla, butter, 2 teaspoons of instant espresso
powder, and a pinch of salt.
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup
powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones
with photos of how I knead in the berries
Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups
powdered sugar, 2 tablespoons cognac and the
vanilla with electric mixer on medium speed until smooth.
Add 2 tbs of the blueberry mixture to a shallow bowl (should be about all of the juice) along
with the
vanilla extract and the
powdered sugar.
In a bowl of mixer
with a whipping - attachment put cream,
powdered sugar, stabilizer and
vanilla and whip at high speed until you get a very stable whipped cream.
My favorite frosting of all time is a plain, simple buttercream
with butter,
powdered sugar,
vanilla, almond extract, and a splash of heavy cream.
Line muffin pan
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk,
sugar, oil, and
vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt -
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking
powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g)
sugar — I used
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla infused
sugar 3 large egg yolks 2 1/2 teaspoons
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla extract 18 whole unblanched (
with skins) almonds or pecan halves Sift the flour, baking
powder and salt into a medium bowl and set aside.
You could serve it as is, or
with just a dusting of
powdered sugar — but both the dark chocolate and
vanilla glaze and fantastic!
In the bowl of a stand mixer fitted
with the whisk attachment, beat the heavy whipping cream,
powdered sugar, bourbon and
vanilla on medium - high speed until soft peaks form.
In a blender or mixing bowl
with a hand mixer, blend the
powdered cashews, pumpkin,
sugar (to taste), oil, maple, pie spice,
vanilla, cinnamon, and salt until smooth.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed
with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut
sugar 1 tsp baking
powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of
vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree
powdered sugar (start
with 1 cup and add more until desired consistency is reached) unsweetened, plain,
vanilla or
vanilla lite soy milk (start
with 1 tablespoon and add more until desired creaminess is achieved)
Using a hand mixer or stand mixer, combine the cream cheese
with the
powdered sugar and the
vanilla extract in a mixing bowl and mix until well combined.
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)
I started
with the flour (whole wheat white), cocoa
powder, white & brown
sugars, eggs, baking
powder, baking soda, salt, cinnamon, nutmeg, and
vanilla.
8 oz chopped dates (
with sugar on) 1 stick butter 2/3 c
powdered sugar 1-1/2 c Rice Krispies (gf rice cereal) 1 c chopped Pecans 1 t gf
vanilla powdered sugar
SuperTip: If you really wan't to make a recipe like this but don't have the book — you could experiment
with organic whipped cream flavoured
with vanilla, coconut
sugar and raw cacao
powder.
In a large glass measuring cup or heatproof bowl, mix the
sugar, whole egg, egg yolks, cornstarch and cocoa
powder with 2 tbsp of Bailey's (or milk), whipping cream and
vanilla with a whisk.
Dough: in a food processor
with a steel blade, put flour, almond meal, cornstarch, butter,
powdered sugar,
vanilla and salt and blend until a crumbly mixture is obtained.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2 teaspoons
vanilla extract 400g all purpose flour 1 teaspoon baking
powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one
with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
Topping Fresh berries and fruits Liquorice
powder Cocoa nibs Chocolate Seeds, nuts and nut butter Fresh mint Roasted coconut Chocolate Granola Raspberry mash (150 g raspberries mashed
with 1 tsp coconut
sugar + 1/2 tsp
vanilla)
Serve it country - style
with a
powdered sugar sprinkle or top it
with fresh berries and a delightful heirloom
vanilla custard frosting.
In a food processor
with a steel blade put flour, cornstarch, cold coconut oil,
powdered sugar, salt, baking
powder and
vanilla and blend until crumbly.
In a food processor
with a steel blade put flour, almonds, butter,
powdered sugar, cornstarch, salt and
vanilla and blend until crumbly.
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one
with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature and chopped 1 3/4 cups (350g) granulated
sugar 3 large eggs 1 teaspoon
vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa
powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
My changes were to add another tablespoon of
sugar plus a teaspoon of
vanilla powder, then I dusted the tops
with cinnamon
sugar before baking.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia
powder (if you can have unrefined
sugars, you could substitute
with 2 tablespoons coconut
sugar) 1 teaspoon pure
vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
Combine butter, coconut oil,
sugar, salt, baking
powder, nutmeg, and
vanilla in the bowl of a stand mixer fitted
with a paddle attachment.
Chocolate tart shells: in a food processor
with a steel blade blend flour, cocoa
powder,
sugar, butter,
vanilla, salt and cinnamon until mixture is crumbly.
In a medium bowl, combine the melted butter, Reese spread, brown
sugar, unsweetened cocoa
powder, egg and
vanilla with a wire whisk until well combined.
I have a nice recipe for cinnamon frosting... it might work
with pumpkin cupcakes... 1/4 cup butter, softened 1 3/4 cup
powdered sugar 1 t.
vanilla 1/2 t.cinnamon 1/8 t. nutmeg 1 — 2 T. whole or 2 % milk
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon
vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking
powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom
with baking paper and butter the paper as well.
In a food processor
with steel blade put butter,
sugar powder, flour, cornstarch,
vanilla and salt and blend until small crumbles form.
Lemon - poppy seed cake
with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster
sugar 4 1/2 teaspoons baking
powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water
Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
Vanilla cream cheese frosting: 2
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla beans 5 cups (700g) confectioners»
sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon
vanilla extract Preheat the oven to 180 °C /
vanilla extract Preheat the oven to 180 °C / 350 °F.
Mince pie cupcakes
with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine)
sugar 1 teaspoon
vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2 teaspoon baking
powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon
vanilla extract 1 3/4 cups (245g) icing
sugar, sifted 1 tablespoon brandy Start
with the cupcakes: preheat the oven to 180 °C / 350 °F.
This buttercream is just creamed butter and
powdered sugar with vanilla and salt and raspberry purée beaten in.
1 1/4 cup confectioners
sugar 1 cup + 2 Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer
powder mixed
with 2 Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp
vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour