Sentences with phrase «bit of sugar if»

Add a bit of sugar if you feel it needs it, but consider the dessert is already sweet in itself, so it is nice with a bit of fruity sour flavour.

Not exact matches

If you want to temper it a bit add 1/2 cup of brown sugar or 1/2 cup of your favorite variety of honey.

Add more vinegar, salt, or a bit of sugar, if you think it's needed.

If it's a bit too sweet for your taste you can reduce the amount of brown sugar in the sauce from 2 Tbsp to 1 Tbsp and see if that works better for yoIf it's a bit too sweet for your taste you can reduce the amount of brown sugar in the sauce from 2 Tbsp to 1 Tbsp and see if that works better for yoif that works better for you.

If you prefer your biscuits slightly on the sweeter side, just taste a tiny bit of dough once you've mixed all ingredients and add more sugar if requireIf you prefer your biscuits slightly on the sweeter side, just taste a tiny bit of dough once you've mixed all ingredients and add more sugar if requireif required.

If you have distant memories of mayonnaise from your childhood, you may fancy adding a bit of sugar (maple, coconut, date...) to the mayo, to add just a tad sweetness.

If your icing sets before you have chance to attach the sugar shards, just pipe or dab a little bit of fresh frosting onto the cake and attach the glass that way

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

My only gripe with this recipe is the amount of «sugar syrup» which I personally would replace with about half the amount of agave syrup, with a bit of extra Stevia sprinkled in if you like them sweet.

If you like, you can serve it with a bit of whipping cream (with no sugar).

I do want to add that I have always sprinkled a teensy bit of sugar over the tomatoes along with the other ingredients as it cuts the acidity and if any of the tomatoes are a little unripe, this sweetens them up just a tad.

The only thing I can suggest if you are after a slightly lighter version is to try cutting down on some of the sugar a bit but they may not stick together as well.

And, if I have time, I caramelize the bananas with a bit of coconut sugar.

I'm thinking you could make it work if you used a bit more than the recipe calls for and cut back on the amount of brown sugar.

Puree the apricots with the brown sugar and lemon juice, adding a bit of the reserved liquid if the mixture seems too stiff to be spreadable.

If you don't have access to Meyer lemons, you can use regular lemons but sprinkle each of the slices with a little bit of sugar after laying them on top of the dough.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

If you want a sweeter whipped cream, add more sugar, or splash in a bit of vanilla for flavor.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

Place 3 of the reserved cranberries on each one, sprinkling them with a bit of sugar, if desired.

Sprinkle a bit more sugar on top as it comes out of the ovens, and if you have a lemon onhand, grate a bit of zest on top (optional).

Just know that, because of the sugar in them, if you warm them in an oven or toaster, they may blacken a bit but they will NOT taste burnt.

You will know it is ready because the sugar has blended with the butter a bit, but don't worry if there is sugar on the bottom of the pot; it doesn't need to dissolve perfectly.

If you'd like your spread to be a bit sweeter, you could always add a bit of honey, agave or sugar.

You can make your own * somewhat * primal ice - cream if you substitute a bit of stevia or xylitol for sugar.

If you don't feel like following the recipe for the strawberry topping, you can just top the pie with really good fresh strawberries, or combine your strawberries with a bit of sugar and let them sit to quickly macerate, then proceed to top.

Either mix the strawberries with a bit of sugar and let them sit to macerate, then top, or just top with really good fresh strawberries if you can find them.

If you need to omit the maple syrup for dietary reasons, I like to add a dash of cinnamon and nutmeg for a bit of sugar - free sweetness instead.

You can always add a bit of sugar as you're cooking if you think it needs it

Taste again, and if you want more sweetness, sprinkle in a bit of sugar or brown sugar.

Poached atop rye toast with tomato and avacado... open face sandwich and a simple green salad, or poached egg atop salad or frittata with what ever is leftover... brown rice and grilled salmon, and sugar snaps stir fried or grilled with a bit of soy and rice wine vinegar... if time permits.

If you are able to consume regular sugar, I'd suggest that brown sugar or Sucanat would work better than a stevia blend (the coconut sugar confers a bit of caramelization here, I think).

I really recommend using the whole sugar if you have it on hand as it gives the cookies a bit of a caramel - like taste.

They provide a non-stimulant energy boost (one you don't have to pay back later, like you do with sugar or caffeine), so they're ideal if you want to lose a bit of weight or just feel more energized during the day.

BUT, if you just want a sugar cookies, a nice soft, flavorful sweet bite, without any more fuss, and would also be perfect anytime of year, then I have your solution right here my friends!

Sprinkle each cookie with bit of sugar, and a hint of salt if you like (be carefull not to use too much salt).

If I hadn't added the ice cream, this would have needed a small amount of sugar - the frozen fruits were a bit tart by themselves.

If a little runny, add a bit of powdered sugar until right spreading consistency is reached.

I suppose if you are very observant, you can faintly taste the black beans, but you can always add a bit more sugar to «cover up» the taste of black beans if you'd rather not have it.

If you don't have Sticky Bun Sugar, replace it with brown sugar; the filling may seep out of the loaf a bit as it bakes.

You can get a colorful effect similar to horchata con tuna in your horchata paletas with blackberries if you break some of the berries to let them bleed a bit, and macerate them with a little bit of sugar to draw out the juices.

Taste a little bit of the liquid and adjust salt and sugar, if desired.

When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.

Also, most people prefer a sweet banana bread than myself, so you may want to use at least 1 cup of brown sugar if not a bit more.

If you can imagine a lemonade vinaigrette made with a bit of brown sugar, you'd be in the ballpark.

You can always test your yeast first before using it by activating it in a bit of warm water with a bit of sugar, if after 10 minutes the mixtures foams up and rises, your yeast is good.

We added a bit of natural food coloring in addition to the strawberries just so it would be nice and bold for pictures but we would still recommend using it, no matter if you decide to use extra natural sugar or flour.

If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut.

If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.