Sentences with phrase «cup of sugar instead»

So, if you don't like things too sweet, I'd only use 1 cup of sugar instead!

I used coconut oil instead of butter, 1/2 cup of sugar instead of 1 cup and 1/2 cup of pumpkin.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

Nicole, you state «place the milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.»

I used 2 and a half cups of sugar instead of 2.

Not exact matches

I just couldn't allow myself to do the sugar - i don't use artificial sweeteners except a tad in my a.m. coffee - husband keeps big bag of wally world stevia - so I did it - I put a 1/2 cup of stevia instead of sugar and 1/4 cup of unsweetened applesauce instead of oil. . . .

Otherwise, you can also use 1/3 cup of oil instead, and add a few more tablespoons of sugar.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

You can definitely sub brown sugar or regular sugar instead of honey — I recommend increasing the sugar to 1/3 or 1/2 cup.

I put 1/2 cup sugar instead of one cup, also only did 1tsp vanilla....

I mean, there's only four measly tablespoons of butter, a half cup of heart healthy peanut butter, brown sugar instead of white and the ganache is vegan!

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

In my second round, I didn't add any sugar or syrup, added dark chocolate pieces (about 3/4 cup) instead, only 1/2 teaspoon of cinnamon instead of 1 teaspoon and baked muffins.

If you like a sweeter scone then increase the amount of brown sugar to 1/2 cup instead of just 1/3.

I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.

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.

Just made these and did half a cup of maple syrup instead of the sugar and raisins instead of chocolate chips.

I used 3 tbsp butter and 3 tbsp whole milk Greek yogurt instead of 1/3 up butter, 1/2 cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.

Deb, I made this with 3 cups of carrots instead of bananas and 1/3 of a cup honey in place of the sugar.

I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour.

Egg beaters instead of eggs, and agave nectar (about 1/3 cup) instead of brown sugar.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

The directions call for one cup of brown sugar instead of the 1 1/2 cups listed in ingredients.

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.

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

Instead I opted to dunk my bites of waffle in a cup of powdered sugar, which I would always inevitably inhale.

For the double batch I modified it slightly by using about 3/4 cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).

I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar.

It called for 3/4 cup of white sugar, but I put in 1/2 a cup of brown instead.

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

To save on calories, I cut the sugar down to 1/4 cup (but doubled the vanilla to 4 tsp and cinnamon to 2 tsp to compensate) and instead of 1/3 cup oil I used 1 Tbsp oil and a mashed banana.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

And instead of cups and cups of powdered sugar in a standard cream cheese frosting recipe, we're going to stir in melted caramel sauce.

I've also made these with 1/2 cup of brown sugar instead of 2/3 cup and they still came out great but just taste a little more like oatmeal like.

Used a cup of date purée Instead of sugar and added raisins instead of chocolateInstead of sugar and added raisins instead of chocolateinstead of chocolate chips.

The only difference I did, besides using natural peanut butter, was use only 1/3 cup of jaggery instead of brown sugar.

To make regular version for truffles use 1 cup butter instead of oil and 2 cups white sugar -LSB-...]

The only two change I made to your recipe was to used 100 % whole wheat flour instead of white whole wheat flour, and instead of agave nectar I used 1/2 cup of brow sugar + 2 tsp of maple syrup.

If I cut the sugar into 1 1/2 cup instead of 2 cups.

I used cane sugar instead of agave and used a little bit more than 1/2 cup.

My variations: I reduced (brown) sugar to 3/4 cup, used 1/2 cup of frozen raspberries instead of preserves, all whole wheat flour, and no chocolate chips.

Substituted 1/4 cup of oil for butter; used three bananas and light brown sugar instead of dark.

If using coconut sugar instead of honey, use 1 cup or more to taste.

I used 1.5 tablespoons of cinnamon (maybe I'll use 1 tablespoon next time) and a little less than 1/2 cup honey instead of any sugar.

1 1/2 packages of 1/3 less fat cream cheese at room temperature 2 1/3 cups of powdered sugar, I use 1 3/4 cups 1 tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate

This year, I made it with only 1/2 cup of sugar, instead of the 11/4 cups, and I prefer the tartness, though it's still sweet enough from the dates and OJ.

I used 3/4 sugar instead of one cup and 2 tsp of baking powder as I didn't have baking soda.

Now, the recipe does call for quite a bit of sugar, so I tried making it with 1 1/2 cups, instead of the traditional 2 cups.