Beat together butter and 1
cup of the sugar using an electric mixer fitted with the paddle attachment on medium - high speed, 3 to 5 minutes.
Instead of 1
cup of sugar I used 1/2 cup of sugar and 1/2 cup of Splenda baking, and instead of 2 eggs, i used 1egg and 1/4 cup egg substitute and they were GREAT!
A small amount of maple syrup is used to add a little sweetness, but compared to
the cups of sugar used in a traditional recipe — this is heaps healthier!
Not exact matches
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and
sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or
use salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Over the same double boiler you
used to melt the chocolate, beat together the egg yolks with the remaining 1/3
cup of sugar.
I only
used 1
cup of sugar, and still needed to add a couple tablespoons
of milk.
1/2
cup butter 1/4
cup sugar 1/2
cup brown
sugar 1 egg 1 teaspoon vanilla 3/4
cup peanut butter (I
used chunky) 1
cup flour 1 teaspoon baking powder Pinch
of salt 1 1/4
cups chocolate chips
Xylitol is a
sugar alcohol and can be
used cup - for -
cup in place
of sugar.
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. . . .
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I
used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
Where it says 1/34
cup powdered
sugar, I did not put P in front
of the
sugar, so I
used regular
sugar!!
But if you really want to make it free
of refined
sugar, you can omit the Oreo - based crust and
use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut
sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
I just put this into weight watchers builder and
using oil, and 2 % milk and allowing 1/4
cup of brown
sugar to sprinkle..
2 kg extra ripe purple plums (I
used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado
sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
Otherwise, you can also
use 1/3
cup of oil instead, and add a few more tablespoons
of sugar.
Xylitol is
cup for
cup when
using in place
of sugar.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I
used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery
sugar to dust over top
of cake
In any case, I'd add about 1/3 — 1/2
cup of fresh pineapple cut into small pieces or
use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more
sugar than might be good for breakfast.
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
For the icing though I
used my favorite: 1
cup of powdered
sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch
of salt.
For my not tart berries, I
used 2 TB
of sugar per 1 1/2
cup of berry on an 8 ″ Tart.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I
used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch
of salt
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
In a large bowl, combine the cream cheese, yogurt, 1/3
cup of sugar, cocoa powder and egg and mix together
using an electric mixer until smooth and well combined.
To make vanilla
sugar place a cut vanilla bean into 1 - 2
cups (200 - 400 grams)
of granulated white
sugar or confectioners
sugar and store in a covered container for a few weeks before
using.
While the cherries are cooking, combine the 1
cup of flour, 1/4
cup sugar (I
used a mix
of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.
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.
If you're
using a quarter
of a
cup of almond meal, this contains 15g fat (1g saturated), 5g carbs (3g fiber, 1g
sugar), and 7g protein.
for the icing: 1
cup confectioners»
sugar, sifted 4 tablespoons butter, at room temperature 1/4
cup strawberry jam (I
used reduced
sugar) pinch
of salt sprinkles, for topping
Beat the cream cheese and remaining 300g
cups sugar until creamy in the bowl
of a standing mixer or
using a hand mixer.
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.
I made a loaf last night with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the
sugar to 1/2
cup and
used 1/3
cup of brummel yogurt spread in place
of the butter.
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana,
used a mix
of half dark buckwheat flour and half white whole wheat flour; decreased brown
sugar to 1/4
cup (it was all I had); and
used 1/4
cup of maple syrup.
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just
use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour cream [I
used nonfat yogurt]
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).
Yes, by
using the gelling power
of these tiny little seeds we can transform a few
cups of ripe fruit into a low -
sugar, spreadable, spoonable jam in about 20 minutes.
I added about 1/3
cup plain yogurt,
used closer to 1/2
cup coconut oil, about 1
cup unpacked brown
sugar, and just a little drizzle
of maple syrup.
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: 1/2
cup butter 1
cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1
cup all purpose flour 1/2 teaspoon baking powder 1
cup chocolate chips (I
used 1/2 a
cup of milk chocolate drops and 1/2 a
cup white chocolate drops).
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 think next time I may reduce the
sugar amount even more (for this I
used 3/4
cup * unpacked * brown
sugar)-- just to give it a barely - there hint
of sweetness.
I
used the full
cup of brown
sugar.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered
sugar 2 T. blackberry puree or can
use lemon juice, milk or water Here is a link to my blueberry scones with photos
of how I knead in the berries
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.
What surprises me the most is that, this recipe
uses 1 and 1/4
cup of liquid (
sugar water + buttermilk) and still the batter turned thick for you?
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 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.
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 don't usually make changes to your recipes, but I
used a
cup of oat flour, and coconut
sugar.