Prepare the Vanilla Latte according to instructions on the packaging.
Add a generous scoop of vanilla ice cream.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Prepare the Vanilla Latte according to instructions on the packaging.
Add the chocolate hazelnut spread to the cup and stir well.
Add the marshmallows.
Crumble the graham cracker over the marshmallows.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Combine all ingredients and ladle into jars.
Cover tightly.
Attach the following directions on a gift tag: French Vanilla Cocoa: Stir 3 heaping tablespoons of cocoa mix into hot water or milk.
br>Beat cream cheese and French Vanilla Liquid Coffee Creamer in large
Mix sweetened condensed milk, coconut, and French Vanilla Blend.
Drop by teaspoonfuls onto greased baking sheets.
Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
Immediately remove from sheets.
Cool on wire racks.
Vanilla Infused Raw Sugar:
Pour
o prepared pan. Repeat with French vanilla mousse mix and 1 package
Preheat oven to 350\u00b0.
Grease and flour 10-inch tube pan. Prepare, bake and cool cake, following package directions for no-cholesterol recipe.
Mix cake mix, pudding, condensed milk, eggs and butter for 2 minutes.
Fold in brickle chips.
Pour into Bundt or tube pan. Bake at 350\u00b0 for 50-60 minutes.
Cool 25 minutes in pan.
Remove from pan and place on cooling rack.
Drizzle glaze (recipe to follow) over the cooled cake.
Sprinkle reserved brickle chips on top of glaze.
Cake will be heavy and will sink when cooled.
Combine vanilla, cake mix, oil and eggs.
Form into balls and roll in sugar mixture. NOTE - If dough is too sticky to form into balls, let it set out about 30 minutes.
Place cookies on sheet and bake 8-10 minutes.
EDITORS NOTES:.
For added flavor add 1/4 t nutmeg to sugar mixture.
You can substitute French Vanilla or White cake mix if you prefer. I use French Vanilla because I like the flavor better.
Preheat oven to 350 degrees F (175 degrees C).
Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
Bake in the preheated oven until pudding is set, about 40 minutes.
Blend all ingredients together.
Pour into Bundt pan sprayed with Baker's Joy.
Bake at 350\u00b0 for 55 minutes.
Cool in pan 15 minutes; turn out onto cake plate and drizzle with 3/4 cup powdered sugar, 1 tablespoon hot milk and 1/4 teaspoon vanilla.
Place ice cubes and milk in a electric blender and mix for 1 min or until smooth.
Add Instant coffee powder, Vanilla, Sugar and mix until foamy (approximately 1 minute) Pour in a tall glass.
ctually enhance the flavor, since French Vanilla is actually a combination of
Beat eggs in a large bowl at medium-high speed of an electric mixer for 1 minute.
Add sugar and beat well.
Add sweetened condensed milk, pudding mix and vanilla.
Beat well.
Stir in 1 quart of milk.
Pour mixture into freezer can of a 5-quart hand crank or electric freezer.
Add remaining milk.
Freeze mixture. Let ripen at least 1 hour.
Yields about 4 quarts.
Place enough graham crackers to line bottom of a 9 x 13-inch Pyrex dish.
Mix milk and pudding, beating until thick.
Spread enough (or half) of the pudding mixture over the graham crackers. Place another layer of graham crackers and another layer (the rest) of the vanilla pudding. Chill. Top with milk chocolate frosting before serving.
In a medium saucepan, combine 1 cup cream and coffee. Bring to a boil over medium-high heat; remove from heat.
In a medium bowl, combine chocolates. Through a fine-mesh strainer, strain cream mixture over chocolates; stir until chocolates are melted.
In a medium bowl, beat remaining 2 cups cream and vanilla at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold whipped cream mixture into chocolate mixture. Cover and chill. Chilling can take up to 4 hours.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
over medium heat place in vanilla bean pod, whipping cream, dash
Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
Add the coffee crystals and stir until dissolved.
While stirring add in the creamer and mix well.
Add the whipped topping and mix well, don't worry about\"deflating\" the whipped topping.
Put in your ice cream machine according to your manufacturer's instructions.
Place in the freezer for 4-5 hrs minimum.
After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
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