Sentences with phrase «bit of sugar on»

I was fine with giving my baby just a little bit of sugar on his special day.

You put a little bit of sugar on a spoon and then a few drops of the gum spirits.

I suggest sprinkling a bit of sugar on the top of the bread to get the crust nice and flaky.

Scrape the seeds out of the vanilla bean and mix it with a bit of the sugar on the cutting board.

Honestly, I think it's that little bit of sugar on top — that's what you taste first, so you don't even miss the sugar inside.

Not exact matches

The cocoa bean on its own contains a tiny bit of caffeine (about 0.23 g / 100 g), so expect a rush akin to adding a few packets of sugar to your coffee.

I have scored these gathered nuts with a knife and roasted them — once in the oven, once on our outdoor grill — and eaten the pale yellow flesh with butter and a bit of cinnamon sugar.

I used honey instead of agave, and coconut palm sugar for half of the dates (I only had about 7 dates on hand) and sweetened a bit more with 8 stevia drops.

For the past two days I've had a mahoosive mug of tea with a load of sugar and a sneaky bit of nutella on fruit.

I added a bit of cinnamon to the batter and I mixed the brown sugar and cinnamon together to sprinkle on the layers.

I didn't decorate them with icing, but I sprinkled a little bit of unrefined organic cane sugar on top and they are so delicious and perfectly sweet.

Sprinkling on a bit of coarse sugar crystals on the muffin batter just before baking adds a bit of crunch and is a nice finishing touch.

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.

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 required.

It does have a bit of an «aftertaste», like most natural sugar alternatives (monk fruit, stevia, xylitol, erithrytol, etc) so I don't use it straight up e.g. on pancakes.

I sprinkled a bit of cinnamon and coconut sugar on the top (a small amount) and it added a little sweetness.

I would break a stalk off the plant, and sit on the backyard swing with a bowl of sugar to dunk the stalk into before taking a bite.

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.

While traditional sushi rice gets seasoned with quite a bit of sugar, I went easy on sugar here as sweet potatoes are sufficiently sweet themselves and it is this natural sweetness that provides such a delectable contrast with salty soy sauce, spicy wasabi and ginger.

Again, this one is a bit heavy on the sugar for my taste: reduce it by using half the amount, and 10 drops of liquid Stevia instead — or try pure Xylitol (low GI birch tree sugar) in place of sugar.

And while the coconut and pineapple add texture and sweetness, the sugar on top adds crunch, and the dark rum adds a bit of luxury, my favorite part of this banana bread is the hint of nutmeg in the batter.

These bite sized treats offer just enough sweetness to curb that sugar craving, while they're only small so you won't feel too guilty for treating yourself — plus they look gorgeous balanced on a saucer next to a cup of tea!

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Normal wheat bread often has a slightly sweet taste due to the added sugars that the yeast feeds on and a tiny bit of coconut sugar adds that same hint of flavour to this bread.

Mine turned out nowhere near as dark as yours, but I think it's because I used a mild molasses and had to substitute a teensy bit of white sugar for the dark brown I was lacking (was not about to go to the store on Christmas Eve of all days).

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

The sugar on top was a good idea, gave them a tiny little extra bite of sweetness.

You pull your own bun, take a bite first enjoying the melted sugar on the top crust, then you get to the buttery bread and in the end the goodness of Nuttela.

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.

I didn't have any other sweetener on hand so I did use a little bit of brown sugar for the filling... Mmmm:) thanks for the recipe!!

I made these but instead of using syrup — as they were going to be eaten on the Go... I sprinkled powdered sugar with just a teeny bit of cinnamon... Place in a small baggie - with a napkin around that?

I sprinkle a bit of extra icing sugar on the bottom, to absorb extra moisture.

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.

A little bit of golden sugar on the cookies and they become festive instantly!

Made it freeform with Granny Smith apples, cut the sugar a bit, and skipped the glaze (because I accidentally left in on the stove too long and it burned to the bottom of the pan) and it was delicious!

Another favorite variation on these is to add a bit of chopped chocolate to the cooked sugars as they're cooling.

We wanted an easier sauce that used ingredients we already have on hand, so I made a simple mixture of soy sauce and coconut sugar, plus a hint of lime and tamarind for a bit of sourness.

But, I also wanted just a bit of protein to balance things out and to make sure I didn't get the sugar shakes out there on the trail.

For presentation, I always like to sprinkle a little bit of powdered sugar on top.

I reserved a bit of the dry mixture to sprinkle on top, with additional coconut oil on top to help it brown, and then a dusting of turbinado sugar.

Roll into 1 inch balls, place 2 inches apart on ungreased cookie sheet and then sprinkle the tops with a little bit of granulated sugar.

You are doing so well on the sugar free:) I like that I will be able to try it just a little bit with some of these delicious sounding sugar free treats.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

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

For example, I'll sprinkle a little bit of cinnamon on my donut (cinnamon helps regulate blood sugar), or I'll have a glass of water afterwards where I've squeezed one or two lemon slices (lemon juice is another great blood sugar defender)

I love the fact that it's made with a natural sugar, and there is a little bit of crunch and caramelization on there.

This rye pie crust in particular is super adaptable - sometimes I sweetened it with a bit of sugar, or sprinkle sugar on top prior to baking.

So, along with using cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the cake, I wanted something a little less sweet for those mornings when «less sweet» is calling to me.

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).