i'd
add the powdered sugar about 1/2 a cup then see if you need more since natural peanut butter is usually thicker than brands like Jif and Skippy.
Add powdered sugar about a cup at a time, until desired consistency is reached.
Slowly
add the powdered sugar about a cup at a time until you are able to get it to the right consistency.
Not exact matches
- If the icing has a yellow color or resembles soup gradually
add in
about one more cup of
powder sugar.
Gradually begin
adding the
powdered sugar,
about one cup at a time, until frosting is light and fluffy.
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 ca
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 ca
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.
Add 2 tbs of the blueberry mixture to a shallow bowl (should be
about all of the juice) along with the vanilla extract and the
powdered sugar.
Gradually
add powdered sugar (
about 1 cup at a time), then cocoa
powder, mixing on low speed until incorporated after each addition.
-- For the cookie dough, beat together butter and
sugar for
about 2 minutes —
Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
Add the eggs and egg yolks until smooth, and then
add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add vanilla — In a separate bowl, sift together the flour, salt, and baking
powder, and then
add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them
about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your
sugar cookies!
I dissolved 1.5 tsp of arrowroot
powder in the heavy cream prior to
adding it to the boiled sweeteners (I let it dissolve in the cream for
about 7 minutes while the
sugar boiled and made sure there were no lumps before
adding it to the caramel along with the butter and whisking vigorously).
Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporat
Add pinch of salt and vanilla extract, then gradually
add powdered sugar (about a cup at a time), mixing on low speed until completely incorporat
add powdered sugar (
about a cup at a time), mixing on low speed until completely incorporated.
For the frosting, if you want to pipe it on, you'd likely want to
add about 1/2 to 1 cup more of
powdered sugar so it's a little thicker.
Add the
powdered sugar, cacao
powder, milk beverage, and vanilla extract and beat until light and fluffy,
about 2 to 3 minutes.
Add the vanilla, milk, and confectioners
sugar and beat on low speed until the
powdered sugar is just
about incorporated.
Add in the
powdered sugar about 1 cup at a time until you've
added in 3 cups total.
Add the water or broth, cumin, oregano, chili
powder, cayenne, brown
sugar and salt to taste (
about 1 tsp.).
Beat cream cheese and butter for a couple of min until fluffy (I used the whisk attachment for my stand mixer) and sift in the
powdered sugar and
add the vanilla, beat for
about 30 sec until combined.
Then you
add about 25 g (1/4 cup) of
powdered sugar and whip until the mass is very thick and looks similar to the marshmallow fluff on of the pictures here.
Husband and I have gone off
added sugar (I used raw honey instead of
sugar in this) and most carbs, and these will sustain us very nicely!!!!! Seriously, I have tried protein
powder pancakes (awful consistency) and almond meal pancakes (way too many carbs / calories) but there is something
about the egg to coconut flour that makes magic happen!
Continue to cook the chili on medium heat
About 15 minutes before serving,
add the Gebhardt's chili
powder, cumin, basil, and brown
sugar.
Gradually
add the rest of
powdered sugar and granulated
sugar and continue whipping until stiff peaks form,
about 7 minutes.
1/2 cup softened vegan butter or margarine (can also use coconut oil but
add 1 tbsp water) 1 cup packed brown
sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa
powder 1 tsp baking soda 1 tsp baking
powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (
about 5 mini or 1 - 2 large) crushed
I
added the vanilla and actually
about 7ish Tablespoons of
powdered sugar, and it still tasted like cream cheese.
First, it's all
about a melted - chocolate coating, then Trisha
adds a combo of
powdered sugar and cocoa before mixing in chewy dried cherries and crunchy pistachios for welcome texture.
Slowly
add in
powdered sugar,
about 1/2 cup at a time, while continuing to beat on high until a thick icing has formed.
Add powdered sugar gradually,
about 1/2 cup at a time, beating on low speed until incorporated after each addition.
After making the orange
powdered sugar glaze,
add in
about half of the minced habanero.
Add half of the
powdered sugar and mix on low speed
about 2 minutes or until mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed.
Add remaining
powdered sugar, vanilla and milk, and beat until frosting is creamy and fluffy
about 2 minutes.
Add the
powdered sugar and process until smooth —
about another 10 seconds.
Add the water or broth, cumin, oregano, chili
powder, cayenne, brown
sugar and salt to taste (
about 1 teaspoon).
Or if you wanted to adapt this recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could try replacing the maple syrup with more coconut butter,
adding brown / cane
sugar (
about 1/3 cup) and replacing 1/2 cup of the flour with cacao
powder.
Once all of the
powdered sugar has been incorporated,
add the vanilla and beat on medium - high speed for
about a minute, scraping down the sides of the bowl as necessary.
1) Mix flour, butter and icing
sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix
sugar and ground cinnamon
powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of
sugar 11) Bake for
about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking
powder, and salt into a bowl / Whirl almonds and
sugar together in a food processor until almonds are finely ground /
Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when test
Add flour mixture to the
sugar and almond mixture, process briefly to mix / Grate orange (
about 1 T) and juice the orange (
about 1/3 C) and
add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when test
add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Add about 1/2 cup of
powdered sugar at a time and continue to beat on high.
Unlike traditional protein bars made from processed
powders and
sugar, this recipe calls for a superfood A-team of quinoa, chia, flax, and almonds to
add about 10 g of protein per bar.
Add the other 1/2 of the
powdered / icing
sugar and whip for
about 5 minutes.
Alternatively
add powdered sugar (
about a cup at a time) and almond milk until desired consistency is reached.
I made these twice... once with homemade date syrup (dates and water soaked and blended) i
added a date and cocoa
powder frosting they were amazing and the second time with cane
sugar and less cocoa
about half a cup and no frosting... the texture was different..
I had the same question
about the
sugar — I used coconut
sugar instead and
added it to the dry ingredients along with the baking
powder and sea salt.
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking
powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated
sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I
add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).
Sifted 100g icing
sugar with 25g cocoa
powder and
added about 2 tbsp water until I had a spreadable consistency (Dan's recipe used twice the amount of icing
sugar and cocoa, but I thought this would be enough).
Add cocoa
powder and
powdered sugar,
about a third at a time, and beat well between additions.
Slowly
add the
powdered sugar, beating well and
adding as much as you want to reach your desired thickness and consistency (I used
about 2 cups).
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour —
Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes
about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce
sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa
powder and just mix it into the whole thing!
Add powdered sugar and beat until pale,
about 30 seconds.
Oatmeal Cookie Pancakes (Makes
about 5 pancakes) 1 cup oat flour 1 teaspoon cinnamon 3 tablespoons brown
sugar 3 teaspoons baking
powder 2 tablespoons corn starch 1/4 teaspoon salt 1 egg 2 tablespoons vegetable oil 1/2 cup milk (I used coconut milk) 1 teaspoon vanilla Optional
add - ins: whole oats, chocolate chips, raisins, dried cranberries, nuts, etc..
1/4 cup (
about 3 tablespoons) plain peanut
powder (I use Crazy Richard brand which has no
added sugar or salt - I don't like PB2.)
Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy,
about 2 minutes.