Not exact matches
1 1/4 cups freshly ground or soaked spelt, kamut or
whole wheat flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon
vanilla
Muffin 1 cup + 1
tablespoon (100 g) oat flour 1 cup + 2
tablespoons (150 g) white rice flour 1/4 cup + 2
tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1
tablespoon of baking powder 1 teaspoon
of salt 3/4 cup (6 fl oz or 170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure
vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink
whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2
tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a
vanilla bean
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)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup
whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed milk 3/4 cup (180 grams)
whole milk 3/4 cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4 cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two
tablespoons freshly - brewed espresso) 1 teaspoon
vanilla extract A pinch
of fine sea salt 5 teaspoons (12 grams) cornstarch 2
tablespoons cold water
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups
whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon
vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm honey, for drizzling Fresh berries
of any type, for garnish A splash
of Amaretto
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.
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS For the lemon pudding 2 1/4 cups
whole milk 1/4 cup cornstarch 3/4 cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon
vanilla extract Zest
of 1 lemon 2 ounces lemon juice 2
tablespoons unsalted butter
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.
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.
200g Spelt flour 200g
Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3
whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded
tablespoons of Honey A
tablespoon Anise liquor (see above) A
tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash
of Vanilla
500g» 00» Flour (AP or Pastry flour will do) 4 eggs, 3
whole and one separated 15g Baking powder 300g Sugar, plus more for sprinkling 1 tbsp Honey A
tablespoon or two
of Anise liquor (like Anisette, Varnelli or Sambuca) A teaspoon or two
vanilla extract About 200 grams Almonds
2 cups organic
whole milk 1/4 cup arrowroot powder * pinch
of sea salt 1/4 cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2
tablespoons pastured butter 1 teaspoon
vanilla extract
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)
1 cup
whole wheat pastry flour 1 cup barley flour 2
tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1
tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup
vanilla soymilk (add more as needed to thin batter) Handful
of fresh or frozen blueberries
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a few
tablespoons of cream or
whole milk, powdered sugar, start with 1/2 cup, a couple
of tablespoons of lemon juice, a teaspoon
of its zest, and a teaspoon
of vanilla — mix until smooth, taste and adjust ingredients as needed.
1/2 cup
of all - purpose flour (King Arthur) 1/4 cup
of whole wheat flour (King Arthur) 1/3 cup
of dark cocoa powder 1/2 tsp
of baking powder 1/4 tsp
of salt 3 oz
of dark chocolate (chopped) 3 tbl
of butter 1/4 cup
of brown sugar 1/4 cup sugar Zest
of one orange 2
tablespoon of Chobani (
vanilla) 2 eggs 1 teaspoon
of orange juice (from the orange you zested) 1 teaspoon
vanilla extract
French toast Rustic fresh bread or your favorite
whole grain bread, sliced in 1 - inch slices 1
tablespoon non-dairy margarine Fresh berries Fresh peaches Bourbon - spiced maple syrup (or regular maple syrup) A drizzle
of cashew
vanilla cream (optional)
* 1/4 cup olive oil (I used organic, extra virgin) * 3
tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure
vanilla extract (I use homemade) * pinch
of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white
whole wheat flour (or
whole wheat pastry flour)
1/3 cup
of sugar 1/2 cup
of butter (I used Smart Balance) 2 eggs 1 cup
of whole wheat flour (King Arthur) 1 cup
of all - purpose flour (King Arthur) 1 tsp
of baking soda 3
tablespoons of powdered Peanut Butter 1
tablespoon of flaxseed meal 1/2 tsp
of salt 2 ripe bananas 1 tsp
vanilla extract 1/2 cup
of vanilla Chobani (Greek yogurt) 3
tablespoons of organic cocoa nibs (you can use chocolate chips)
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup
whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons
vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
1
tablespoon chia seeds,
whole 1
tablespoon raw coconut butter 2
tablespoons raw cacao powder 1 fresh medjool date, pitted pinch
of pink salt pinch
of ground cinnamon pinch
of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2
tablespoons) 1/4 cup
whole wheat flour (plus 2
tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (
vanilla or plain) 1/2 teaspoon
vanilla extract 3
tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1
tablespoon unsweetened
vanilla almond milk
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch
of whole sea salt 3
tablespoons cream
of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1
tablespoon natural
vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
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
1 cup butter, softened 2 cups granulated sugar 1 teaspoon
vanilla extract 2
whole eggs Zest
of 1 navel orange 2
Tablespoons orange juice 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3 cups all - purpose flour 1 cup chopped fresh cranberries 1 cup powdered sugar
1) 1 1/2 cups
of almond flour or almond meal (I ground
whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons
of pure
vanilla extract 9) 1
tablespoon of raw honey 10) 1 - 2
tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)
Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3
tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml)
whole milk 3/4 cup (150g) sugar pinch
of salt 5 large egg yolks 1/2 teaspoon
vanilla extract Warm 1 cup (240 ml)
of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
2 cups
whole wheat pastry flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons
vanilla extract 2
tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6
tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1
tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1
tablespoon of finely grated lemon zest) 1 teaspoons
vanilla extract (I used less
vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon
vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g)
whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3
tablespoons coconut oil 2
tablespoons honey (or pure maple syrup) 1 teaspoon
vanilla extract Pinch
of salt 12 (or more)
whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
To make the
whole batch
of mix at once: (1
whole batch) Homemade Multigrain Buttermilk Pancake Mix 8 - 11 cups water 16 eggs 1 1/2 cups vegetable oil or unsalted melted butter (optional) 1 1/2 -2
tablespoons vanilla
1/2 cup soy milk 1
Tablespoon apple cider vinegar 1 3/4 cup
whole - wheat flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5
Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon
vanilla extract
Anyways, I buy the So Delicious French
Vanilla Coconut Milk Creamer from
Whole Foods — it's made without carrageenan and without titanium dioxide so it's pretty magical and has only 0.5 g
of fat for 1
tablespoon.
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups
whole milk 1 teaspoon Kosher salt 1
vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1
tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon
vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2
tablespoons powdered sugar
Based on a suggestion that I overheard in one
of your cooking classes, I added a little shredded coconut... maybe 2
tablespoons and I used 1 / 3rd
of a
whole vanilla bean.
3/4 cup
whole wheat pastry flour 3/4 cup white
whole wheat flour 3/4 cup oat flour 1
tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon
vanilla extract 1/4 cup light brown sugar grated zest
of one small orange 1/2 cup dried blueberries
2 1/4 cups
of rolled oats (Bob's Redmill Gluten Free) 1 cups
of whole raw almonds 2 bananas (I used larger, ripe bananas) 1/4 cup
of Vega Sport
Vanilla Protein Powder 5 tablespoons of maple syrup or you can try very soft Medjool dates (4 - 5) pitted 1 tablespoon of coconut oil 2 teaspoons of vanilla extract or 1 teaspoon of vanilla paste 2 teaspoons of ground cinnamon 1 teaspoon
Vanilla Protein Powder 5
tablespoons of maple syrup or you can try very soft Medjool dates (4 - 5) pitted 1
tablespoon of coconut oil 2 teaspoons
of vanilla extract or 1 teaspoon of vanilla paste 2 teaspoons of ground cinnamon 1 teaspoon
vanilla extract or 1 teaspoon
of vanilla paste 2 teaspoons of ground cinnamon 1 teaspoon
vanilla paste 2 teaspoons
of ground cinnamon 1 teaspoon
of salt
By: Becky INGREDIENTS 1 large, ripe Haas avocado 1
tablespoon lime juice Pinch
of sea salt 2 teaspoons matcha 1 teaspoon ground ginger 1 1/2 cups
whole milk or light coconut milk 1 1/2 cups heavy cream or full - fat coconut milk 1/4 cup honey 1/4 cup plus 2
tablespoons raw sugar or coconut sugar 2 teaspoons
vanilla extract INSTRUCTIONS... Continue reading →
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the
whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1
tablespoon buttermilk cal 26 1 teaspoon
vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
3/4 cup all - purpose flour 3/4 cup white
whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2
tablespoons canola oil 2 large eggs 1 teaspoon
vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
1 1/2 cups
whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1
Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest
of 2 oranges (I used 1
Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon
vanilla extract 4
Tablespoons (1/2 stick) unsalted butter, melted
1 3/4 cups (415 ml)
whole or 2 % milk 3
tablespoons cocoa powder 3
tablespoons granulated sugar Pinch
of salt 1 teaspoon
vanilla extract Mini semi-sweet chocolate chips Mini marshmallows
Ingredients 3 cups
whole or 2 percent milk 1/2 cup packed dark brown sugar 3
tablespoons butter 4 large egg yolks 1/4 cup cornstarch A pinch
of salt 1 teaspoon pure
vanilla extract Whipped Cream 2 cups heavy or whipping cream 1 teaspoon pure
vanilla extract 1/4 cup sugar
For the pumpkin graham crackers 1 cup
whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2
tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2
tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2
tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure
vanilla extra 1
tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1
tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
Ingredients 200 g cleaned cherries 300 g cleaned strawberries, cut into quarters the juice
of half a lemon the juice
of 1 orange 1
tablespoon naturale
vanilla extract 2
tablespoons molasses (from
whole cane sugar) the juice
of 2 cm cleaned and grated fresh ginger root 4 - 5 fresh mint leaves, cleaned and chopped 1/4 teaspoon -LSB-...]
Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave syrup 2
tablespoons arrowroot a pinch
of vanilla powder a pinch
of dried ginger powder a pinch
of whole sea salt 80 ml coconut milk 3 - 4 handfuls
of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]