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1 cup (237 ml) water - preferably filtered 1 cup (220 g) light brown sugar - you can also use dark brown sugar 4 teaspoon (20 ml) pure vanilla extract 1½ teaspoon (4 g) ground cinnamon Cook ModePrevent your screen from going dark INSTRUCTIONS Stir together brown sugar and water in a saucepan. 1 cup water, 1 cup light brown sugar Heat over medium heat, stirring, until sugar dissolves and mixture is smooth. Remove from heat and stir in cinnamon and vanilla. 1½ teaspoon ground cinnamon, 4 teaspoon pure vanilla extract Pour into a heatproof container to cool completely, then store in refrigerator until ready to use .

  1   cup (200 g) granulated sugar 1 cup (237 ml) water 20-25 green cardamom pods - see note below for using ground cardamom 1 teaspoon (5 ml) pure vanilla extract - optional pinch salt   If using whole cardamom pods, crush pods in a mortar and pestle or with the flat side of a knife. They should be open with the seeds inside visible. 20-25 green cardamom pods Bring water and cardamom to a boil in a small saucepan over medium high heat. 1 cup water Once boiling, remove from heat and let sit for 15-20 minutes to allow cardamom Add sugar and bring back up to medium heat, stirring until sugar dissolves completely. 1 cup granulated sugar in Remove from heat and add vanilla and salt (if using). Let syrup cool completely, then strain through a fine-mesh sieve to an airtight container or bottle. 1 teaspoon pure vanilla extract , pinch salt

  The Best Chili Recipe PREP TIME  20 minutes   minutes COOK TIME  45 minutes   minutes TOTAL TIME  1 hour   hour   5 minutes   minutes SERVINGS  8   servings AUTHOR  Holly Nilsson This is the best chili recipe! A big pot of ground beef chili loaded with beef and beans is the perfect game day food!  Ingredients 2   pounds   lean ground beef 1   onion   diced 1   jalapeño   seeded and finely diced 4   cloves   garlic minced 2 ½   tablespoons chili powder divided, or to taste 1   teaspoon   cumin 1   green bell pepper seeded and diced 14.5   ounces crushed tomatoes   1 can 19   ounces   canned red kidney beans drained and rinsed 14.5   ounces   canned diced tomatoes with juices 1 ½   cups   beef broth 1   cup   beer 1   tablespoon tomato paste 1   tablespoon   brown sugar   optional salt and black...

Been on a use it up phase. Today’s item, Knox gelatin. This one is different but it’s actually good. 2 cups hot coffee 1 14 oz. can sweetened condensed milk 3 envelopes gelatin 1 Tbsp. vanilla extract whipped cream garnish, optionalPlace 1/2 cup of ice water into a small bowl. Sprinkle the gelatin powder into the water. Wait 10 minutes for it to bloom. Stir the gelatin mixture and vanilla into the hot coffee until completely dissolved. Stir the sweetened condensed milk into the coffee mixture. Pour into individual serving cups or molds. Cover with plastic wrap. Refrigerate until firm (at least 3 hours).

  2 Cups All Purpose Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Nutmeg 1/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup Pumpkin Puree 2 Large Eggs 4 Tablespoons Butter Melted 1 1/2 Cups Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix. Set the batter aside for 5 minutes. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle. Cook each pancake for approximately 4 minutes per side. Serve pancakes with butter, syrup, whipped cream, nuts or any other ...

  1 cup old-fashioned oats 2/3 cup toasted shredded coconut (sweetened or unsweetened) 1/2 cup creamy peanut butter 1/2 cup ground flaxseed 1/2 cup semisweet chocolate chips (or vegan chocolate chips) 1/3 cup honey 1 tablespoon chia seeds (optional) 1 teaspoon vanilla extract Stir everything together. Stir all ingredients together in a large mixing bowl until thoroughly combined. Chill. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.) Roll into balls. Roll into mixture into 1-inch balls. Serve. Then enjoy immediately! Or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

  Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients!  Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg! 2   Cups   All Purpose Flour 3   Teaspoons   Baking Powder 1   Teaspoon   Salt 1 1/2   Teaspoons   Ground Cinnamon 1/2   Teaspoon   Ground Ginger 1/2   Teaspoon   Ground Nutmeg 1/4   Cup   Brown Sugar 1/4   Cup   Granulated Sugar 1   Teaspoon   Vanilla Extract 1   Cup   Pumpkin Puree 2   Large Eggs 4   Tablespoons   Butter   Melted 1 1/2   Cups   Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to...