Sentences with phrase «add the brown sugar cinnamon»

Add the brown sugar cinnamon and vanilla and mix until incorporated.

Not exact matches

Melt the butter in a large non-stick pan and add the apples; stir over medium heat for 2 minutes, then add the brandy, nutmeg, cinnamon, salt, cornstarch mix, and brown sugar.

Dissolve cornstarch in water and add to the pan along with the brown sugar, cinnamon, and nutmeg.

Add some cinnamon and brown sugar to the batter too!!

I added a bit of cinnamon to the batter and I mixed the brown sugar and cinnamon together to sprinkle on the layers.

Place in a bowl the flour, brown sugar and cinnamon, stir and add the butter in cubes, and join with yours fingers until it takes on a breadcrumbs consistency.

I also added a teaspoon ground cinnamon to the batter plus quarter cup brown sugar and 2 capfuls (about a teaspoon) vanilla extract.

Instead of maple syrup, i poured in hill honey sourced from my neighbour's rubber plantation in Kerala; the bananas were grown on our farm and the brown sugar was replaced with powdered jaggery (unrefined cane sugar)... i added some orange rind and left out the cinnamon...

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

I replaced white sugar with the light brown variety, and cut back on it, too; I added a splash of bourbon, salted butter and then doses of cinnamon, nutmeg and even cloves.

Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter.

Add the apples, brown sugar, and cinnamon, and stir until well combined.

Add milk, brown sugar, cinnamon vanilla and flax seed and mix until combined.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Brown sugar and dried apricots and cherries add a touch of sweetness, while cinnamon, ginger and almonds lend a complementary savory note.

This time I added vanilla, brown sugar, and cinnamon to the batter and dropped ripe sliced pears on top before baking.

For the pecan topping, add the vegan butter, cinnamon, sea salt, pecans and brown sugar to a skillet.

In a sauté pan melt the butter, add the sliced apples, brown sugar, cinnamon, nutmeg, lemon zest and juice, salt.

Add 2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of watAdd 2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of watadd 1/4 cup dark brown sugar and a bit of water.

Review Body: Add brown sugar to the crush crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Made these this morning... the cinnamon filling was still a little runny - will try adding more brown sugar or less butter next time, but boy they were still yummy.

Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.

Add in brown sugar, cinnamon and salt.

Stir in dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our Browned Butter Whole - Wheat Muffins into fruit - filled delights with just 9g of added sugar.

Place the prepared apples in a saucepan or skillet with a lid and add the Rodelle Whole Cinnamon Sticks, cardamom pods, finely chopped ginger, brown sugar, and water.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Add the lemon juice, brown sugar, cinnamon, flour and salt and gently toss with a large spoon to combine.

Let the peaches cook slowly for about 5 minutes, then add in the brown sugar and cinnamon.

Add 1 C brown sugar, 1 Tb cinnamon and a dash of salt.

Add in butter, brown sugar, salt, cayenne, cumin and cinnamon, and stir to coat.

In a medium pot add chopped apples, cinnamon, brown sugar, corn starch and water, stir to combine, cook on low until thickened, approximately 10 - 15 minutes, stirring often.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Add the sugar, water, cinnamon and almonds to a medium sized saucepan and cook over a medium heat, stirring constantly until the sugar dissolves and turns a golden brown.

In a mixing bowl, add in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamon.

You could totally make these treats with regular marshmallows because it's really the added cinnamon / brown sugar / butter mixture that is spread over them before rolling them up and the drizzled icing on top that makes them so cinnamon roll - like.

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Add in flour, brown sugar, white sugar, cinnamon, and nutmeg.

I usually just add cinnamon and brown sugar with either bananas or raisins.

Add granulated sugar, brown sugar, cinnamon, flour and salt.

I made these with the 1/3 cup brown sugar, and didn't change anything else except add a little ground cloves with the cinnamon.

Once melted I then add the peanut butter, vanilla, cinnamon, nutmeg, and dark brown sugar.

Then pour another 1/4 of the batter into the pan (1/2 total) and then add another layer (lay these flat) of the sliced apples and sprinkle the brown sugar and cinnamon mixture over top).

Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the coconut oil and rub mixture together with your fingers until the oil is incorporated into the dry ingredients.

I add brown sugar and warming Fall spices — cinnamon, ginger, nutmeg, cloves, allspice — which complement and intensify the pumpkin flavor of the cornbread, though not in a cloying, overly sweet way, as many «pumpkin spice» flavored things tend to be.

In a small saute pan add apples, butter, cinnamon and brown sugar.

Add brown sugar and cinnamon to bowl, mixing until combined.

I used half dark brown sugar and half maple syrup; clarified butter; added 1/2 tsp maple extract, 1 tsp vanilla extract, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves.

:) I even added some cinnamon and it really meshes well with the brown sugar.

Add 1 tbsp brown sugar, a tsp each ginger, cinnamon, and allspice.