261 paper vanilla Recipes

parchment paper, walnut halves, sugar, unsweetened cocoa powder, salt, egg whites, vanilla extract

cake, cake flour, unsweetened cocoa powder, baking soda, salt, baking powder, sugar, eggs, egg yolks, vegetable oil, sour cream, vanilla extract, semisweet chocolate chips, ganache, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, mousse, chilled heavy whipping cream, light corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, assembly and serving, seedless raspberry jam, parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration), bittersweet (not unsweetened ) or semisweet chocolate, finely chopped

butter, softened, shortening, sugar, eggs, all-purpose soft-wheat flour, baking powder, salt, buttermilk, vanilla extract, almond extract, paper baking cups, vegetable cooking spray, butter, softened, whipping cream, vanilla bean paste, salt, powdered sugar, drops electric purple food coloring, yellow sanding sugar

peeled and cored pears, water, sugar, vanilla, lemon juice, put everything in a stainless steel pan and bring to a boil. simmer on low until pears are slightly soft. drain pears completely and set on paper towels to dry completely and cool, raspberries, x 15 puff pastry sheet

purchased angel food cake, marshmallows, vanilla frosting, sweetened flaked coconut, pastry bag; large star tip, 3 paper umbrellas, jellied octopus candy, chocolate seashell candy

brachs milkmaid caramels, guittard real semi sweet chocolate chips, toasted almonds chopped can ues food processer, light corn syrup, vanilla extract, granny apples (grocery story variety average weight 8 oz each)-6 sticks to hold apple, parchment paper

butter, softened, powdered sugar, vanilla extract, almond extract, all-purpose flour, baking powder, salt, wax paper

all-purpose flour, plain yellow cornmeal, butter, softened, sugar, egg, orange zest, fresh orange juice, vanilla extract, wax paper, semisweet chocolate morsels, melted

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

butter, softened, powdered sugar, almond toffee bits, espresso powder, vanilla extract, all-purpose flour, baking powder, salt, wax paper

nonstick cooking spray or paper baking cup, mexican chocolate, chopped (abuelita for hot chocolate works well), unsalted butter, all-purpose flour, baking powder, salt, eggs, room temperature, sugar, whole milk, vanilla extract

parchment paper, vegetable oil cooking spray, granulated sugar, divided, almond flour (found at health food stores), almond flour (found at health food stores), cornflour (finely ground cornmeal), eggs, yolks and whites divided, grated lemon zest, extra-virgin olive oil, fresh lemon juice, fresh orange juice, salt, honey, fresh lemon juice, vanilla extract, berries (black , blue , straw or a mix), sugar

butter, softened, light brown sugar , firmly packed, eggs, vanilla extract, self rising flour, semi-sweet chocolate chips , i use mini morsels, parchment paper

butter, softened, powdered sugar, chopped dried cranberries, orange zest, vanilla extract, almond extract, all-purpose flour, baking powder, salt, wax paper

all-purpose flour, almond flour or 3/4 cup finely ground almonds, baking soda, salt, lemon , zest of, grated, ground ginger, ground cinnamon, ground cardamom, ground nutmeg, white pepper, unsalted butter, at room temp, brown sugar, molasses, eggs, vanilla extract, oil or butter or pam cooking spray or parchment paper, for pans, powdered sugar, fresh lemon juice

chunky chocolate cookie mix in a jar, dark brown sugar, sugar, cocoa powder (clean inside of jar with dry paper towel after this layer), chopped pecans, jumbo chocolate chip morsels, flour mixed with 1 tsp. baking soda, 1 tsp. baking powder and 1/4 tsp. salt, layer ingredients, in serving, in a 1 quart wide mouth canning jar. make sure you pack all down firmly before adding the flour mixture - it will be a tight fit., instructions to attach to jar, empty jar of cookie mix into a large mixing bowl. use your hands to thoroughly blend mix., add : 1 1/2 sticks butter or margarine, softened at room temperature; 1 egg, slightly beaten; 1 tsp. vanilla, mix until completely blended. the dough is sticky. you will need to finish mixing with your hands., shape into walnut size balls and place 2 inches apart on parchment lined baking sheets, do not use waxed paper, bake at 350of for 11 to 13 minutes. cool 5 minutes on baking sheet., racks to finish cooling. makes 3 dozen cookies

sandwich cookies (12 to 14 cookies) , crushed, peanut butter cups, crushed, candy-coated chocolate pieces (about 1 cup), crushed, very good quality vanilla ice cream, slightly softened, special equipment : fifteen 5-oz paper cups

unsweetened cocoa powder, granulated sugar, vegetable oil, eggs, pure vanilla extract, flour, baking powder, salt, powdered sugar, parchment paper