If it doesn't have
a crystallized sugar topping or a streusel... um no thanks.
Not exact matches
I couldnt find
sugar - free syrup in stores so I squeezed some lemon juice on the crêpes and
topped them with
crystallized erythritol.
It is a great
sugar substitute as it holds up well in baking and has a dry,
crystallized form, making it perfect for frosting and other
toppings.
Continue cooking, stirring frequently, until liquid simmers briskly,
top is covered with bubbles, and
sugar is just starting to
crystallize, about 2 minutes.
You have two perfectly spiced cake layers that are sandwiched with brown butter caramelized apples and as if that wasn't enough
top all that with a layer of turbinado
sugar that
crystallizes.
I remember sunshine and berries and the
crystallized sugar on
top of muffins my aunt used to make.