No two look alike Ambient ® Lighting Bronzer can be used alone or paired with Ambient ®
Lighting Powder for unprecedented control to create depth and dimension Can also be used for subtle contouring Mini compact is ideal for travel Finish: Natural, radiant Coverage: Sheer Available in Luminous Bronze Light
Not exact matches
Make the dessert in advance, refrigerate and then just garnish with a little whipped cream,
light sprinkling of chile
powder and fresh mint
for a gorgeous presentation.
For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until
light and fluffy (about 3 minutes) Add
powdered swerve, 1/2 a cup at time, until completely incorporated.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup
light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso
powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used
light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking
powder 1/4 teaspoon baking soda pinch of salt
I used a combo of
light and dark brown sugar
for extra flavor and added a little more salt and espresso
powder than the recipe called
for, until I thought it tasted just right.
chips instead) lastly, I just whisked some milk and
powdered sugar
for a
lighter glaze, and drizzled it on lightly.
Sugar Free Bing Cherry Jam Four Cups of Fresh Bing Cherries: Pitted and Sliced 1/4 Cup Stevia
Powder 1/4 Cup Water 2 Pectin Packages
for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia
for about 45 minutes at a
light boil.
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp
light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking
powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated
I realized in the aftermath that this does make
for slightly cocoa -
powdered - hands but if you go really
light on the cocoa I think it is just fine, nothing a little lick of the fingers or wipe on the hiking pants won't fix!
for the crumb 1/2 cup granulated sugar 1 1/2 tbsp
light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking
powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extract
When all the
powdered sugar is incorporated increase the mixer's screed to medium high and beat
for 3 more minutes until the frosting is really
light and fluffy.
Better
For YouSave 50 calories and 3 grams of total fat, including 2 grams of saturated fat, per serving by preparing with 30 % Less Fat Oreo Cookies, Jell - 0 No Sugar Added Lime Jelly
Powder, frozen vanilla yogurt and Cool Whip
Light Whipped Topping.
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking
powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour cream (
light or regular), room temperature
3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 1 cup
light corn syrup 1/4 tsp salt 1/2 — 1 tsp peppermint extract, to taste * 1/4 cup
powdered sugar 1/4 cup cornstarch butter,
for coating baking dish
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g
light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking
powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
The obvious reason being that they are not frying involved and like my predecessors I went
for the cinnamon sugar topping instead of a
powdered sugar glaze... sounded
lighter.
1/2 cup (1 stick) unsalted butter, softened to room temperature 1 cup
light or dark brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 1/4 cup all - purpose flour 1/2 cup Dutch process cocoa
powder (I like Droste) 1 1/2 baking
powder 1/4 teaspoon Kosher or sea salt 3/4 cup milk (not skim or nonfat) confectioners sugar,
for dusting (optional)
3 / 4C
Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking
powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect
for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.
FOR THE FILLING 1 1/2 cups chopped pecans or walnuts 1 cup shredded sweetened coconut 2 large eggs 1 cup
light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking
powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla
Sift in the
powdered sugar and stir until combined, then beat at high speed
for 2 minutes, until
light and fluffy.
For muffins 1-3/4 cups all - purpose flour (about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup
light brown sugar 1 teaspoon baking
powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry jam
1 can coconut milk (not
light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
I'm no scientist, but I deduce that by letting the batter rest you're giving the baking
powder a little extra time
for that first reaction, resulting in
lighter, more leavened batter.
For fudge ripple 1/2 cup granulated sugar 1/3 cup
light corn syrup 1/2 cup water 6 tablespoons unsweetened Dutch - process cocoa
powder 1/2 teaspoon vanilla extract
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons
light brown sugar 2 1/2 teaspoons baking
powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more
for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes
Brown Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking
powder 3 tablespoons
light or dark brown sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more
for brushing 1 tablespoon coarse sugar (like turbinado),
for sprinkling
The idea is to take whatever variety of oats you enjoy and pair the oats with protein
powder and yogurt (such as coconut yogurt)
for a more filling breakfast option that you could even eat
for lunch, a
light dinner, or as a snack or dessert if you wanted to.
Mix the coconut cream,
powdered sugar, and vanilla bean
powder on low speed until combined, then crank it up to high speed
for 1 - 2 more minutes until
light and fluffy.
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dust
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup
light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra
for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dust
for rolling the dough 1 teaspoon baking
powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar
for dust
for dusting
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works
for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or
light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy
powder, so no grams here, sorry) half a small shallot, chopped 14g salt
1 (8 - ounce) carton regular or
light sour cream 3/4 cup regular or
light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic
powder Dash salt and pepper Assorted vegetables, crackers, or chips
For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic
powder, salt, and pepper.
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra
for greasing 3 large free - range eggs 150g soft dark brown sugar 100g
light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking
powder 3 tbsp Greek yoghurt.
1 1/2 cups spelt flour scant 1 cup sugar 1 tsp baking
powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3 cup fresh squeezed orange juice (about 2 oranges) zest of 2 oranges 2/3 cup
light olive oil 1/4 cup chopped candied orange peel
powdered sugar, optional,
for dusting
There is a slight heat from the chili
powder balanced nicely by the creamy texture of the soup, and a burst of fruity pomegranate seeds
for variance and
light.
FOR THE CAKE BATTER 1/2 cup boiling water 1/3 cup plus 2 teaspoons unsweetened cocoa
powder (not Dutch process) 1/4 cup whole milk 1/2 teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed
light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt
FOR THE CHOCOLATE SAUCE 1 cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 2 tablespoons
light corn syrup 1 cup
powdered sugar, sifted 1 teaspoon vanilla extract
Ingredients
for Gingerbread Men: 4 cups flour 3/4 tsp baking soda 1/2 tsp salt 1 tsp
powdered ginger 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2 cup
light brown sugar 1/2 cup softened vegan butter (I used Earth Balance) 1 cup
light molasses
Mash or stir until smooth, add the additional milk if needed / Curry
powder, chipotle or cumin could be added at this point / Depending on taste, finely slice the softened jalapeno and add to the mixture, or reserve some
for a
light garnish.
It's an Italian classic, no - bake dessert which is essentially layers of sponge - like cookies, soaked in espresso, and rum, then dusted with cocoa
powder, and enveloped in a luscious layer of
light, and fluffy mascarpone mousse cream - mmm... It's my husband's favorite dessert, and I almost always make it
for his birthday.
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it
for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon
light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa
powder taste is gone the consistency is perfect Love it Thank you
1 1/2 cups all - purpose flour 1 1/2 teaspoons baking
powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed
light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar,
for sprinkling
6 tablespoons unsalted butter at room temperature plus more
for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed
light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric
powder 500 ml low - sodium chicken broth 135 ml
light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2 cup shredded roast chicken
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter
For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup)
light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking
powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking
powder, and eggs with a mixer on high
for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is
light and fluffy, them pour this mixture over the cooled crust.
For a
lighter texture, incorporate an extra 1/2 tsp of baking
powder into the recipe.
For an ombre cake like the one shown here, divide the frosting into four bowls and add the hibiscus and beet
powder as follows: Dark Pink: 3/4 cup frosting + 3/4 teaspoon beet
powder + 1/2 teaspoon hibiscus
powder - Medium Pink 1 1/2 cups frosting + 1 tablespoon hibiscus
powder -
Light Pink: 3/4 cup frosting + 3/4 teaspoon hibiscus
powder - White: 2 cups frosting + 1/2 teaspoon hibiscus
powder
1 cup (8 ounces) unsalted butter plus more
for pan 2 cups all - purpose flour 1 teaspoon baking
powder 1 teaspoon sea salt 1 cup
light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup white chocolate chunks 1/2 cup macadamia nuts, roughly chopped
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed
light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking
powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more
for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins