3 In a stand mixer fitted with a paddle attachment, cream the butter and 2
cups of the sugar on medium to high speed until light and fluffy.
1 Using a stand mixer fitted with the paddle attachment, beat the butter and 1
cup of the sugar on medium speed until light and fluffy.
Not exact matches
But retail and other industry reports, like this infographic from discount aggregating site Coupon Follow, suggest the average trick - or - treating kid can consume around three
cups of sugar (or about 7,000 calories
of candy)
on Halloween.
For my not tart berries, I used 2 TB
of sugar per 1 1/2
cup of berry
on an 8 ″ Tart.
3 to 4 ripe bananas, smashed 1/3
cup (75 grams) melted salted butter 3/4 to 1
cup (145 to 190 grams) light brown
sugar (depending
on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2
cups (190 grams) flour
Beat
on low and add in 1
cup of powdered
sugar at a time and beat
on low.
When the temperature
of the candy begins to drop, add the remaining 1/2
cup powdered
sugar to the pan, then use a hand mixer
on high speed to combine.
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.
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.
You can use 1
cup of melted butter or oil, and 1/2 to 1
cup of sugar (depending
on how sweet you want them to be).
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.
I was hesitant to stir the yeast and I ended up with a lot
of sugar on the bottom
of the
cup.
1 (approximately 2 pound) fillet
of best - quality salmon, skin
on, previously frozen 1 bunch dill 2
cups sugar 1
cup salt (I use kosher) 3 - 4 tablespoons vodka or aquavit
I did not have brown
sugar on hand so I used 1/2
cup + 2Tbs
of a Splenda / brwon
sugar mix, I also added 1/2
cup of chopped pecans.
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have
on hand) 3/4
cup coconut milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda Pinch
of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (if using unsweetened, increase the
sugar by 1/4
cup)
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 just made it with a few alterations... rolled oats in place
of quinoa, all fruit
on the bottom and I made a brown
sugar crumble
on top (1/2 c flour, 1/2
cup brown
sugar, 3 tbsp butter).
1 8oz pkg
of cream cheese 1/3
cup sugar 1 8oz tub
of cool whip (thawed) 1 1/2
cups cherry pie filling Graham cracker crust (prepare as per instructions
on box)
In the bowl
of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2
cup (100 g)
sugar, and beat
on medium - high speed until pale yellow.
I cut back
on 1/2
cup and used xilitoyl in place
of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!
Line muffin pan with paper liners - In the bowl
of an electric mixer, whisk together the coconut milk,
sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer
on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Mango Lassi Popsicles makes 6 - 12 popsicles depending
on your molds Ingredients 2
cups ripe mango, chopped 1 1/2
cups Greek yogurt 1/2
cup milk 2 Tbsp
sugar big pinch
of ground cardamom big pinch
of salt Instructions Peel -LSB-...]
Pour 2
cups of raspberries, 1/2 teaspoon
of lemon juice and 3 tablespoons
of Xylitol
sugar or coconut
sugar (both low - glycemic index foods), and a dash
of Himalayan salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
I left out the white
sugar and added a half
cup of walnuts to the batter and sprinkled some walnuts
on top before baking.
Although I love the combination
of Chocolate and Caramel (especially with a Rolo
on top), this is my favorite Chocolate Buttercream recipe... 1
cup semisweet chocolate chips 1/4
cup butter 1/2
cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4
cups sifted confectioners»
sugar
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm water Pinch
of sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
For the fruit sauce I pour 2
cups of raspberries, 1/2 teaspoon
of lemon juice and 3 tablespoons
of Xyilitol
sugar or coconut
sugar (both low — glycemic index foods), and a dash
of Himalayan salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
Add pinch
of salt and vanilla extract, then gradually add powdered
sugar (about a
cup at a time), mixing
on low speed until completely incorporated.
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 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!
In the bowl
of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3
cup sugar for about 3 minutes
on high speed until light and fluffy.
For the frosting, if you want to pipe it
on, you'd likely want to add about 1/2 to 1
cup more
of powdered
sugar so it's a little thicker.
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!
Omit to make nut - free) a pinch
of salt
Sugar Syrup: 1/2
cup ground raw
sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina
on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
1
cup unsweetened soy milk, divided into 1/4
cup and 3/4
cup 2 tablespoons arrowroot powder 2 to 2 1/2
cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4
cup packed brown
sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left
on 1
cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3
cup dark brown
sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch
of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending
on juiciness
of peaches
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.)
I scooped it into muffin
cups before I could eat too much
of it, and sprinkled some turbinado
sugar on top, not that they needed it.
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave whole for the pitcher 4 - 5
cups of water 6 - 8 tablespoons white granulated
sugar, depending
on the sweetness
of the fruit.
Ingredients: - Pomegranates (roughly six, depending
on their size)- peel
of 1 lemon (I prefer meyers)- cinnamon stick - 3
cups vodka - 1 1/2
cups white
sugar - 3/4
cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring
cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
In a medium bowl, using electric mixer, beat 4 tablespoons
of butter and 1
cup of white
sugar on high speed for 1 minute until well - combined.
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.
They came out tender
on the inside and gently sweet (I used 1/3
cup of sugar).
Combine the vegan cream cheese and 6
cups of powdered
sugar in a mixing bowl and beat
on medium speed until well - combined.
I have a hard enough time preventing the entire bowl
of cake batter from spilling
on the table, let alone trying to remember if I added 1
cup of sugar or 2.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown
sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
2
cups sugar (1/2
cup per pound
of cucumbers) 1 1/2
cup distilled white vinegar [Original recipe calls for less, but we were low
on liquid, so I'd recommend more] 1 1/2
cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed
1/2
cup butter or Earth Balance Buttery Sticks, softened 31/2
cups confectioners»
sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4
cup milk
of choice 1 tablespoon grated lemon zest, more to sprinkle
on top, optional
Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown
on both sides... then take 1/4
cup of Mrs. Buttersworth syrup, I use
sugar free... add 1/2 to 1 tsp
of cinnamon -
sugar mix stir and then dip the fried squash in it!
Pie filling 5 - 6
cups sliced, peeled apples (you might want more or less depending
on the size
of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons flour 1/4
cup brown
sugar