25 vanilla freezer eggs Recipes

vanilla bean (halved lengthways), butter (softened ), caster sugar, egg, plain flour, powdered sugar icing (to serve )

milk chocolate, chopped, chopped blanched almonds, white sugar, unbleached all-purpose flour, salt, baking powder, baking soda, unsweetened cocoa powder, unsalted butter, vanilla extract, egg, apricot preserves

unsalted butter, softened, egg, vanilla extract, all-purpose flour, baking powder, salt, pitted dates, chopped, shredded coconut, walnuts, chopped

cream cheese, softened, sour cream, french bread, orange marmalade, eggs, milk, vanilla, chopped almonds (10oz), maple syrup

dry yeast (about 2 1/4 tsp), warm water (100o to 110o), fat-free milk, granulated sugar, butter, melted, vanilla extract, salt, egg, lightly beaten, all-purpose flour, divided, brown sugar, golden raisins, chopped dried apricots, chopped pecans, ground cinnamon, butter, melted, powdered sugar, fat-free milk

unsweetened chocolate, butter, evaporated milk, sugar, vanilla extract, peppermint ice cream, softened, pastry shell (9 inches), baked, egg whites, sugar, water, cream of tartar, vanilla extract, crushed peppermint-stick candy

eggs, milk, sugar, vanilla, nutmeg, day old french bread, butter, melted

eggs, milk, sugar, vanilla extract, ground nutmeg, day-old french bread (3/4 inch thick ), butter, melted

butter or margarine, dark chocolate bars (we tested with ghirardelli; see note), all-purpose flour, chocolate milk, salt, vanilla extract, eggs, separated, sugar, cream of tartar, irish cream sauce

eggs, milk, sugar, vanilla, english muffins, butter or 2 tbsp margarine

zucchini, shredded, eggs, oil, salt, brown sugar, vanilla, flour, cinnamon, nuts, chopped, baking soda, baking powder

eggs, orange juice, sugar, vanilla, salt, french bread, butter or 6 tbsp margarine

fresh blueberries , raspberries or diced strawberries, all-purpose flour, granulated sugar, baking powder, fine salt, eggs, milk, unsalted butter, melted, pure vanilla extract, all-purpose flour, light brown sugar, unsalted butter, softened

all-purpose baking mix, milk, sugar, eggs, chunky peanut butter, vanilla, semisweet chocolate morsels

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

bittersweet chocolate, chopped, cold butter , cut into pieces, sugar, salt, eggs, slightly beaten, vanilla, dry roasted salted peanut (coarsely chopped ), cream cheese, softened, peanut butter (store-bought ), sugar, salt, whipping cream (unwhipped), vanilla, whipping cream (unwhipped), light corn syrup, brown sugar , packed, unsweetened cocoa powder, salt, bittersweet chocolate, chopped, vanilla

all purpose flour, white whole wheat flour, salt, baking soda, baking powder, ground cinnamon, unsalted butter, room temperature, golden brown sugar, sugar, eggs, vanilla extract, old-fashioned oats, unsweetened flaked coconut, trail mix, coarsely chopped