Sentences with phrase «did use all of the sugar»

One thing I do different though is this: because I adore ooey gooey rolls and am not a huge fan of frosting, I DID use ALL of the sugar / butter / orange filling and just used a light coat of frosting on top, applied while still warm so it would melt around good.

Not exact matches

Some suggest that Halo Top doesn't taste the same as classic ice cream; instead of sugar, the Los Angeles - based startup uses a sugar substitute.

Cons: Some cats don't like the taste or texture, large pieces need to be broken up by hand, small amount of sugar added — should be used as an occasional treat

Some cats don't like the taste or texture, large pieces need to be broken up by hand, small amount of sugar added — should be used as an occasional treat

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

Hi Sarah, I prefer using maple syrup to agave as I find it doesn't spike my blood sugar so much but in terms of making a difference to the recipes, using agave would be absolutely fine!

Twice a week I exfoliate using either a sugar and salt scrub, an oatmeal scrub or a brought product and then I do a homemade facemask (blog posts coming on all of these soon with recipes and recommendations)-- I find doing this twice a week does wonders for keeping my skin clear and glowing.

The word healthy is used quite a few times in this article, just because you use natural ingredients, does not mean this is healthy, you use almost a whole bottle of maple syrup which is pure sugar!

These were one of the best pancakes I have ever had, they really did taste like lemon sugar pancakes I used to have when I was younger.

He found that the Fuji and Pink Lady apples were best at keeping their firm texture and sweet - tart flavor, but instead of using refined sugar like Grandma Hoerner did, he used natural juice concentrate, which maintained the original recipe's sweetness and provided additional health benefits.

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

I used only half of the sugar, because I didn't want the bread to be quite that sweet, and I changed up the GF flours used a bit with the addition of sorghum flour.

I just couldn't allow myself to do the sugar - i don't use artificial sweeteners except a tad in my a.m. coffee - husband keeps big bag of wally world stevia - so I did it - I put a 1/2 cup of stevia instead of sugar and 1/4 cup of unsweetened applesauce instead of oil. . . .

Where it says 1/34 cup powdered sugar, I did not put P in front of the sugar, so I used regular sugar!!

Without the presence of fiber, the body does not use sugar as an energy source but instead stores sugar and converts it to fat.

I thought of improvising and using coconut sugar, but I didn't want to jack up the recipe.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

Whilst I don't use a lot of sugar I don't actively avoid it either (although I use coconut sugar most of the time) but I shall give this a try when I next do some baking, or maybe in my next batch of iced tea!

I did not notice an aftertaste of any kind and Grumpy never even realized I used a sugar free sweetener!

It's a super high concentrated sugar so I don't use it, but if you're making something full of sugar anyway then I can appreciate the futility of also adding a natural sweetener like honey.

Since most recipes i make are never banana - y enough, i doubled the bananas, used greek yogurt insteaf of oil, used all brown sugar to sweeten (figured all that banana moisture did nt need syrup moisture) and instead of millet added 2 handfuls of coconut, 1 handful of oats, and a handful of sesame seeds — still not quite maui, but best ive ever made!

I'm in sorta high altitude Mexico City but didn't make any changes to the recipe (except using the smaller amt of sugar) and it turned out fine (although they are a leetle on the flat side, but the flavor is great, so I don't care).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

The chocolate protein powder I used in this recipe doesn't contain any sugar, so I had to add a little bit of maple syrup to counter balance the bitterness of the chocolate protein powder.

It does have a bit of an «aftertaste», like most natural sugar alternatives (monk fruit, stevia, xylitol, erithrytol, etc) so I don't use it straight up e.g. on pancakes.

Does the type of pan use to boil the sugar matter?

Do you know how it would come out if you used honey or maple syrup instead of the sugar and brown sugar?

I did not have brown sugar on hand so I used 1/2 cup + 2Tbs of a Splenda / brwon sugar mix, I also added 1/2 cup of chopped pecans.

I used 4 bananas, dark brown sugar (did not have light brown), 1 tablespoon of whiskey (did not have bourbon), and it baked perfectly in 50 minutes.

I don't usually make changes to your recipes, but I used a cup of oat flour, and coconut sugar.

And the sugar, I used 2 scoops of a 1/3 measuring cup because I didn't have a 2/3.

Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.

If I wanted to do a sugar - free version, do you think I could use stevia in place of sugar?

3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread.

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

Definitely a keeper but I would make some very minor tweaks, I would cut the sugar in both the crust and filling in half and I used blackstrap molasses in place of the Yucon Syrup, simply because I didn't have Yucon syrup in the cabinet.

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

Don't use more fruit than this as the sugar will get clumpy from the dampness of the berries.

Rolling out cookies always seems to give me trouble, but this time I was heavy - handed with the powdered sugar (I use it instead of flour) and I didn't have much of a struggle.

wow I never thought of salt but I make my sugar just like this because I don't use vanilla essence hope you feel better Kim

Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!

I make a big batch for breakfast each week and didn't like the amount of sugar I needed to use to get the chunks.

Yep, a regular breakfast, although I don't usually include the chocolate chips anymore and I use honey or liquid stevia sometimes in place of the sugar.

What I love about using maple syrup as a sweetener is that a little goes a long way and I don't have to use mounds of sugar in anything!

Most of the time when we're cooking dinner, we don't think to use sugar.

Just made the cookies using unsalted butter, 3/4 cup of whole spelt flour (because I had only 3/4 cup of oats), and brown sugar (because I didn't have coconut sugar).

Generic vanilla custard can have your tummy doing backflips and somersaults, because of the refined sugar and cream, so in my recipe I use powdered stevia.

My mom and grandma used boxed pudding mix those many years ago and while I honestly believe that boxed pudding is delicious, it also does have a lot of weird ingredients listed in it, most of which are not «milk, eggs, sugar» which is pretty much all that's in this homemade vanilla pudding.

Did I mention it uses regular sugar instead of powdered sugar?