Sentences with phrase «brown sugar works»

3 cups packed light brown sugar (light brown sugar works better than dark brown sugar for this recipe)

Organic sugar or brown sugar works very well.

Season to taste — a sprinkling of brown sugar works a treat if your tomatoes are not super sweet.

1/3 — 1/2 cup honey (or brown sugar works)(Note: I also replace some of the honey with liquid stevia to cut back on sugar sometimes.)

Using all brown sugar worked - kinda.

Not exact matches

Any sweetener would work here - brown rice syrup, coconut sugar and maple syrup for example, are all good alternatives.

With my trusty Panola All Purpose Marinade and a handful of shallots, green onions, garlic, ginger, allspice, orange juice, brown sugar, soy sauce and much more, I quickly grabbed my food processor and got to work.

A: I haven't tried it, but I don't think it would work, because brown sugar has a much higher moisture content.

We only had dark brown sugar in the house, and that worked well the first time, so the second time around I replaced 1/4 cup of that with dark muscovado sugar.

I have to healthify it: — RRB - I use jaggery powder as a substitute for brown sugar and it works out just fine.

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 you.

I don't think it would work, because brown sugar has a much higher moisture content.

Instead, make a bottom crust by combining 1 cup crushed graham crackers with 1/4 cup brown sugar, then work in 4 Tbsp butter until crumbly.

I made the sauce using coconut sugar, an unrefined sweetener, which has a rich flavour but brown sugar will work just as well.

6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

In the work bowl of a food processor, place sweet potatoes, brown sugar, vegan butter, vanilla, and salt; pulse until combined.

I add the brown sugar in Step 3, but think it will probably work out fine to add it with the dry ingredients instead.

I love that you worked in quick cook, and old fashioned, and choc chips and raisins, and brown & white 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.

I added a pinch of salt to the dry mix to bring out the sweetness in the brown sugar and the natural sugar of the coconut and it worked like a charm.

I checked the comments and of, say, 6 people who say they've used dark brown sugar, 4 say it worked great and 2 felt their cookies spread more or too much, so I'd proceed with caution.

And, because I love the flavor combination of lemon and brown sugar, I worked some brown (muscovado) sugar into the icing.

Plus, because the blend contains sugar it works great in baking, providing all the necessary functions (like rise, browning, texture and moistness).

To the flour mixture, add the granulated sugar and brown sugar, and whisk again to combine well, working out any lumps in the brown sugar.

What I do have is brown sugar stevia, would this work?

I've made these several times, but yesterday was the first time I followed the recipe and used light brown sugar instead of dark brown — I think I like the intensity of the dark brown better:) Used my bench scraper / dough cutter to cut them, and it worked much better than the oiled knife (or maybe I just made them a more workable goonies this time?).

Hi Shannon, Yes, you can easily substitute the sugar to any other dry sweetener: raw cane sugar, organic brown sugar etc. also xylitol or stevia would also work.

Place the hazelnuts and 1/4 cup brown sugar in the work bowl of a food processor and pulse until the nuts are finely ground.

I used one cup of brown sugar, 1/2 cup of granulated sugar... recipe would make two loafs of bread, and about 48 muffins... would be perfect if it works.

Another yummy GF peanut butter cookie is as follows: 1 c. peanut butter (your choice) 1 c. sugar (I have always used white, but brown may work nearly as well) 1 egg 1 tsp.

In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly.

Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown sugar, packed 1/3 cup dried banana chips, crushed 1/3 cup shredded coconut Directions: In a small bowl work the softened butter into the brown sugar with a fork or your hands.

Can you fake that with some full - fat coconut milk, vanilla extract and some coconut sugar (it works like brown sugar for me)?

1/2 cup quinoa, rinsed 1/2 cup unsweetened almond or soy milk (regular milk will also work) 1/2 cup water 2 teaspoons brown sugar Handful chopped or sliced almonds Handful of fresh blueberries

I often go to my kitchen counter, bring out the guns, a.k.a. brown sugar, sugar, coffee, chocolate chips, butter, etc... — and get to work.

You could use maple sugar (not syrup) or even organic brown sugar would work.

The smoked paprika gives the popcorn a delicate smokey flavour that isn't over-powering and works well with the brown sugar and butter.

Place pecans and brown sugar in the work bowl of a food processor and pulse until finely ground.

1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large egg whites

Oatmeal banana chocolate breakfast cookies are not too sweet, I used a small amount of brown sugar and mostly let the raisins, banana and chocolate to work as sweetener.

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).

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

But if you don't, regular brown sugar will work.

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

As mentioned before, white sugar and a tablespoon of syrup (I used brown sugar molasses syrup) works great as a brown sugar substitute.

These cookies have crisp, caramelized edges (thanks to butter and brown sugar going to work), and chewy, toothsome interiors, studded with juicy cherry chunks, and pieces of dark chocolate.

I also tried making a batch with all whole - wheat flour and I think I found a way to work it: I replaced half a cup of the brown sugar with a third of a cup of maple syrup and lowering the temperature by 25 degrees.

I subbed whole wheat pastry flour which worked perfectly, and I also plan to try sucanat in place of the brown sugar.

I think the only modifications I had made was using some olive oil as well and using coconut sugar which both seemed to work for people, but I bought brown sugar and will try again.