1
Add vegetable oil, vanilla extract, and carrots and mix again until combined.
2
Blend the pomegranate juice with the frozen blueberries and the vanilla extract.
3
Add brown sugar, vanilla extract, cinnamon, and salt, stirring until mixed thoroughly.
4
Bring the dough together by mixing through the egg and vanilla extract.
5
In a small dish, combine Splenda, cornstarch, cinnamon, vanilla extract, and salt.
6
In a large bowl, mix the egg substitute and vanilla extract together.
7
Add the lightly whisked egg and vanilla extract and mix it through.
8
Mix remaining yogurt,blood orange juice, vanilla extract and honey until well combined.
9
Add the olive oil and vanilla extract and leave in the food processor.
10
Add ½ cup cold water, lemon juice, and vanilla extract, and mix well.
11
Mix in lemon juice, vanilla extract, and ½ cup cold water.
12
Mix Splenda, cornstarch, cinnamon, and vanilla extract into ½ cup of cold water.
13
Add Cool Whip, vanilla extract, and sweetener, stirring until mixed well.
14
Remove the pot from heat, and add butter and vanilla extract.
15
You can substitute 1 teaspoon vanilla extract for the vanilla bean.
16
Add melted butter, vanilla extract, and cocoa mixture, and mix thoroughly.