Sentences with phrase «still use the sugar»

I have a no - bake cookie recipe my mom always made that was similar but still used sugar.

I've checked out other gluten - free blogs / cookbooks but a lot of them still use sugar, so I'm happily trolling through this site for the sugar - free recipes!

Not exact matches

Though it began with snack bars, Kind has branched out to granola clusters, breakfast bars and fruit bars, saying that it still uses» a nutritious food as the first and predominant ingredient in every food product» by avoiding artificial flavors and preservatives and campaigning against added sugar.

I used all of the oatmeal and all of the blueberries, but I still had almost a full container of salt, an almost full container of cinnamon, an almost full container of sugar, a 2/3 full container of Coffee Mate, half a box of raisins, and 58 Glad baggies.

R & D Manager Deena Alari notes that while consumers may use a one - pound bag of brown sugar at home, Giraffe Foods uses a 50 - pound bag, but it's «still brown sugar.»

While raw desserts do use raw unrefined sweeteners, sugar is still sugar.

I only used 1 cup of sugar, and still needed to add a couple tablespoons of milk.

I haven't used rapadura before but it seems like it would be similar to evaporated cane sugar so you'll still need that molasses flavour.

Modified it to include less sugar (only used brown sugar) and it still tasted great.

I would substitute maple syrup for the honey so that you could still use a natural sugar until you are ready to introduce honey into her diet.

I know my son was pretty picky so I had to make it so that it was still a bit of a treat or he wouldn't eat it which is why I used sugar and white flour in the recipe.

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!

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

I would recommend maple syrup as a honey substitute if you want to still use a natural sugar.

Although she doesn't make her way around the kitchen the way she used to nanny still has the energy to help out by rolling all the cookies in powered sugar for us.

I used only 1/4 honey and some brown sugar since I was short on honey and it was still amazing.

We don't use sugar so I subbed maple syrup, I figured if they didn't turn out exactly like yours I would still eat them because, well, chocolate.

I baked snickerdoodles last night (from your archives) and still have some cinnamon sugar left over, now's a perfect time to use it up.

Kudos to you for being able to use less sugar and still enjoying the brownies!

P.S. I used brown sugar instead of cane and it was still great.

I also used half the sugar and they were still yummy.

My mother used to make the most brilliant cinnamon rolls from scratch and I can still still remember the smell of the dough rising and the taste of the sugar and cinnamon that still lingers in my mind.

Feel free to cut down the sugar as much as you want — less sugar you use, chunkier the sauce will be, but I promise you, it will still be super delish!

I added a tablespoon of molasses and used dark brown sugar — much more complex flavor and still super easy!

I used Splenda sugar and it still came out just the way it should.

I actually misread the ingredients and only used half the sugar listed in the recipe but still thought it was delicious!

I end up using closer to 1 1/2 tbsp sugar, and still sweet enough.

I don't know, I do not use Stevia as it is still a refined sugar, but if you are happy using Stevia I am sure it is worth a try

(I beat my Candida just recently so I can use honey but I still plan to make this as my first cookie because I'm scared to jump back into the sugar trap.)

I also used the maximum amount of sugar recommended (5T) but for my taste, I'd still dial up both the sugar and the vanilla extract a bit.

I'm still adapting to the no - sugar thing - I've tried a few recipes from your past posts and i still find the food (especially the muffins I've tried) a lot getting used to - they still taste a tad bland to me.

The sugar helps «glue» the crust together too, but I still use as little as possible.

and since I'm vegetarian (not vegan) and low carb & low sugar, I used only 3 tbs of light brown sugar (about 1/2, but still sweet!)

I doubled it but used half almond butter and half peanut butter and still only 2/3 cup sugar plus added raisins and the chocolate chips!

Here's the changes I made: Only used 1 jalepeno, 1 tsp sugar (they were still too sweet next time I won't use any sugar), omitted water, added black beans to the mix and used a can of stewed tomatoes instead of chopped tomatoes, garnished with chopped tomato and green onions.

Used half the amount of sugar and it was still very sweet.

Cinnamon was and still is used in Ayurvedic medicine to treat colds, sugar metabolism, digestion and high cholesterol, as well as for using in both sweet and savoury dishes.

It is still a sugar, not one of those fake chemically tasting substitutes, but since it is slightly sweeter by volume than white sugar I could use a little less and still get the same effect.

I used wholemeal spelt flour (because that's what I had) and subbed demerara sugar because I'd run out of agave, but it still turned out really well.

I had to use light brown sugar because i was out of white sugar, and it still tastes absolutely delightful!

And these cookies used to be one of my favorites (back when I was still eating flour, sugar and butter), but these healthy energy bites do the trick when I'm needing a slightly sweet lemon fix!

I let the batter thaw out in fridge and used my small scoop while it was still cold and rolled the in cinnamon sugar and placed on lined cookie sheets.I think if you freeze them do it in a batch air tight container.

For lower calories, use splenda instead of powdered sugar and get a fat free cream cheese... Still tastes good!!!

Excellent recipe tht lends itself to adaptation I didn't have tomato sauce - used cocktail sauce with lots of horseradish and some tomato paste - nice zing Didn't have garlic - used shallot Didn't have brown sugar - used turbinado sucar and a little more molassas Will definitely make this again but still feel free to adapt

I didn't use all of the required brown sugar (ran out) so I used 3/4 c and they were still on point.

I've even used half brown sugar and half regular sugar when I ran out of brown and they still turned out great.

100 grams of your favorite dark chocolate (I still wonder if I could do this with Sweethearts favorite white chocolate but had non on hand today) 125 grams butter at room temp 110 grams caster sugar (I used my vanilla scented caster sugar) 3 big eggs 1 TBS corn starch I also sneaked in 2 TBS of my best Irish Whiskey!

No confusing conversions necessary either, you can start by swapping out half the sugar for Stevia In The Raw ® Bakers Bag while still achieving that same browning and caramelization you would get using all the sugar called for.

After baking: drizzle with a simple confectioners sugar and milk glaze, or as shown above, use a more substantial royal icing and apply various cookie decors while the icing is still wet.

I used less sugar in the topping the second time and it still tasted wonderful.