Sentences with phrase «cream and the sugars did»

Not exact matches

Days after the hike came into effect, hundreds rallied outside Tim Hortons locations chanting «hold the sugar, hold the cream, Tim Hortons don't be mean» to protest Joyce Jr. and Horton Joyce's actions, while others vowed to boycott the brand.

Don't doubt her technique to cream the butter and sugar!

I love that these would be naturally sweet and they wouldn't have an overwhelming amount of sugar the way commercial ice cream does.

This recipe doesn't even contain cream, it's just chocolate, eggs and sugar.

In a medium - sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves — do not boil.

I do love my fruits and veggies, but I'd much rather eat 3 servings of Oreos or a huge bowl full of ice cream sometimes — hello, sugar!

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

But then again, what do you expect with cream cheese, brown sugar, cool whip, and spices?

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 care.

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

While I'm never shy about pulling out the mixer and creaming up some butter and sugar for a cake or for cookies, I do love a recipe where I can just stir it all together with a spoon.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners» sugar on medium speed until the cream cheese is satiny smooth.

** to get the perfect rise to your pound cakes the butter MUST be extremely soft, and don't rush the creaming of the butter and sugar

Icing the whole thing or as I did slice each piece in half, sandwich the halves with whipped cream and then top with a homemade brown sugar icing.

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

SuperTip: If you really wan't to make a recipe like this but don't have the book — you could experiment with organic whipped cream flavoured with vanilla, coconut sugar and raw cacao powder.

Generic vanilla custard can have your tummy doing backflips and somersaults, because of the refined sugar and cream, so in my recipe I use powdered stevia.

I just made this and I although I followed it step by step, I think the sugar burned a little as the finished product was quite dark and not very sweet, I added more cream and some brown sugar along with some set honey to balance the flavours, its delicious but has that bitter caramel note, one that I love but that I didn't expect from this recipe.

I do have a gluten - free maple sugar madeleines recipe that works well with egg whites; http://www.realfooddigest.com/2010/07/maple-sugar-madeleines-gf/ Any other suggestions for using up egg whites would be great, between creme brulee and homemade ice cream I always have extras.

After we made the brown sugar syrup, whipped up the butterbeer whipped cream, and opened our cream soda, all we had to do was pour the drink into cups for everyone!

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Do you have any thoughts on one of the earlier comments posted where they suggested adding the room temperature cream first to sort of temper the sugar and then adding the butter after the sauce cools slightly so as not to burn the butter?

I wouldn't do that every day, that's not balanced but it's for sure better than a pint of sugar and dairy filled ice cream.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

I don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results.

It was also rock - solid and didn't want to dissolve when I added it and the butter and white sugar and cream.

By making my own apple sauce, I could make sure it didn't have too much added sugar, and instead of sour cream, I made a creamy sauce with fat free greek yogurt.

Cereal couldn't have sugar as either of the first two ingredients listed; cookies and ice cream did not make regular appearances; dessert after dinner wasn't really a feature.

Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping tablespoon more peanut butter and a little more than a cup more powdered sugar and that did the trick for me!

I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a more fluffy, less dense texture: cream the butter sugar and egg mixture first (before heating) with my hand mixer.

I guess «leathery» came about because they don't rise like Mum's regular Scotch pancakes did and we used to have them either with butter / brown sugar / lemon juice or butter / sour cream / brown sugar.»

In the first step, when you're whipping the cream with sugar and vanilla, it should take a few minutes (with a stand mixer or electric hand mixer, if doing it by hand with a whisk it'll take upwards of 15 min or so!)

After butter and sugar is creamed add the sweet potatoes and vanilla and beat until combined, mixture will look kinda curdled but don't panic.

I wanted to do a little experimenting by adding cream cheese to the cookies because one of Ryan's coworkers recently baked a batch of sugar cookies with cream cheese that he brought home to share and they were unreal.

I had a little helper in the kitchen as I did my experimenting, and Chase had a blast pouring the ingredients in and churning the butter, cream cheese and sugar together.

I can do the insides - beat some cream cheese, powdered sugar, vanilla, and whipping cream together, but the crust?

These don't last long either, sometimes we cut them up and sprinkle over no sugar add ice cream.

I did substitute the whipped cream for no - sugar Cool Whip and it was absolutely perfect.

I hate doing this because who really wants to know, but that recipe (using real ice cream) has 388 calories, 15 grams of fat, and 47 grams of sugar per serving.

In a medium bowl, beat the heavy cream and powdered sugar together until whipped and slightly stiff — do not over-beat.

My mom doesn't like frosting, so I went with a very light glaze made with fresh orange juice - or you could top each slice with some freshly whipped cream and the sugared cranberries.

Hi, the combination of milk and sugar doesn't work for this recipe and it's possible to whip heavy cream with a whisk.

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

I did try to get my kids to eat them; gingerly slicing them in half and toasting to perfection before spreading with the blackened onion cream cheese, but they immediately aired serious grievances as to their missing bowl of processed sugar and corn.

Well... I don't eat like that at all any more, but I still like the flavor of a Date Shake, and I think this Healthy Date Shake tastes better than the ice cream (high sugar and cholesterol) version.

Coconut sugar is quite dark and has a caramel flavour, it will definitely change the flavour of the cheescake, but I do use it in another recipe that calls for cream cheese and it tastes nice, I'm just worried this wouldn't taste like cheescake anymore.

If I'm craving cake I go and get a real white flour butter sugar chocolate cake and have a slice - it just seems to help the most lol the substitutions just don't truly cut it since I started having old fashioned cake again it actually is my favourite chocolate fix oh actually a warm brownie with coffee or vanilla ice cream is also high up there!

A light and airy angel food cake with that distinct sugar crust, served with fresh whipped cream and an assortment of summer's juicy berries does not only scream SUMMER evening dessert but it also says American classic!!