Sentences with phrase «about sugar toppings»

Not exact matches

How about a slice of whole - grain toast topped with low - sugar jam?»

The spices add such an amazing flavour so I wouldn't too much about the added sugar on top x

Once I poured the pancake, I sprinkled the top of the pancake with 1/2 teaspoon of the raw sugar, 1 teaspoon of granola and about 10 blueberries.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Brush the top with Simple Syrup (easy to make by adding equal parts sugar and water to a saucepan and simmering for about a minute) and you've really got something special.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Oh, also added some chopped pecans and coarse sugar to the top and made muffins instead, 350 degrees for about 22 minutes.

Also mixed in about a cup of semi-sweet choc chips at the end, and sprinkled a handful of pecans and a bit of course maple sugar over the top before putting it in the oven.

Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.

Added about 3 tbs of sugar and didn't top with anything... they are incredible!

So, I'm not sure these count as a «breakfast» anymore, since they have the added sugar on top — but being the rebels we are, my family ate them for breakfast and I didn't feel bad about it.

After tossing together a crumbly topping of sugar, flour, cinnamon and a tiny bit of butter, sprinkle about 1/2 tablespoon of that delicious streusel across each muffin.

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded coconut + extra for topping (If you use sweetened coconut you could reduce the sugar further)

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

Toast the trays of bread in the oven until the bread is golden, and until the cinnamon - sugar makes a caramelized crunch on top, for about 7 to10 minutes.

I stockpile over-ripe, frozen bananas in my freezer (I think that's a form of enabling) just so that I can bake banana bread whenever the mood strikes me, as it did the moment I read about this sugar - topped coconut version.

I was dubious about the sugar on top of the loaf at first, but ended up enjoying the way it brought out the subtle sweetness of the bread.

Sprinkle a little powdered sugar and crushed cocoa beans on top and bake for about 20 minutes, or until golden and set.

2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs

Entire recipe makes 4 servings Serving size is about 4 oz chicken with taco shell and toppings of choice Each serving = 5 Smart Points PER SERVING: 179calories; 10.9 g fat; 2.9 g saturated fat; 15.3 g carbohydrate; 2.6 g sugar; 7g protein; 3.4 g fiber

Questions about the sugar «Note» — It was up top (i.e. in the recipe head notes).

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

1 15 - ounce container ricotta (about 2 cups) 2 tablespoons confectioners» sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)

Love the refinements of the finely ground nuts, superfine sugar, etc. since the texture — topped off with the fluffy confectioner's sugar — is everything to love about these!

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

Heat Chocolate Hazelnut spread in microwave until warm and fluid like (about 20 seconds) Drizzle over skillet and then top with powdered sugar...

If you would like more sugar and cinnamon on the top, feel free to sprinkle more on top of pancake about 12 minutes into cooking when it has just started to puff.

I add a mixture of cinnamon and sugar on the top of the casserole after it has baked, then I pop it under the broiler for just about a minute... just until the cinnamon - sugar becomes a crispy topping.

Sprinkle with sugar and bake for about 20 minutes, depending on the size of your scones, until the tops are a nice golden brown.

Crimped the edges together, brushed on a little beaten egg mixed with milk and sprinkled about a dessertspoon of cardamom (caster) sugar over the top.

Pour the corn syrup over the top of the sugar, and heat, while stirring frequently until the sugar melts and is golden brown, about 30 minutes.

After I put the dough in the pot lightly sprinkled / patted about 1 TBSP more of brown sugar on the top.

Sprinkle lightly with sugar, then bake until filling is bubbly and topping is golden, about 45 - 50 minutes.

Pancake churros — With cinnamon sugar topping on the outside and wonderful fruit and whipped cream on the inside, these are just about perfect.

Bake the scones for about 15 minutes, until they are golden at the edges (hs: I couldn't help but give them a little sprinkle of sugar and a quick kiss of with the broiler for a bit of color on top).

Sprinkle the top of the dough with about half of the pumpkin pie spice sugar mixture.

I baked them at about 175c for about 25 minutes and came out moist and delicious, I only put about 1 and bit cup of sugar and I thought that was enough, and added a couple choc chips on top, didn't add them into the mixture.

But the recipe LACKS any information about what is sprinkled on top (looks like it's dusted with orange sugar?)

I want to make an apple pie... I usually roll the crest out then place it on top of the raw apples with cinnamon and sugar then I bake it for about an hour.

You know the kind — with about 3 cups of sugar and oil and then topped with a sugar sweet glaze frosting (often with a nice squeeze of orange juice).

Streusel Topped Meyer Lemon - Blueberry Muffins recipe from Fifteen Spatulas food blog Ingredients: 8 oz all purpose flour (about 1.5 cups) 3/4 cup sugar 2 tsp baking powder pinch of salt Zest of 2 meyer lemons 1/3 cup vegetable oil 1 extra large egg 1/3 cup milk 2 cups blueberries Streusel crumb topping (recipe below)

Place a heaping TBS of batter into the bottom of the wrapper, top with a heaping TBS of apples, sprinkle brown sugar / cinnamon over the top of apples (about 1 tsp), then top with another heaping TBS of batter.

Spoon into the muffin cases, about 3/4 full then if you like sprinkle the tops with some demerara sugar.

Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard.

When muffins are finished baking and have cooled for about 5 minutes, dip tops of muffins in the melted coconut oil (or butter), and then in the cinnamon sugar mixture.

I did make some minor modifications: - Used the entire can of black beans drained (which added about a 1/2 cup more)- Used Erythritol instead of sugar (70 % of sweetnes of sugar)- Added one more tablespoon of maple syrup to «sweeten the added beans» - Added 1/4 teaspoon baking soda - Topped with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.

Sprinkle the top of the muffins with the brown sugar, then bake for about 25 minutes, or until set.

I mascerated fresh berries w / 1 - 2 Ts of sugar and a splash of lemon juice for about 20 - 30 minutes before mixing with the topping.

Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread