Beat the yolks and 1/4
cup of the sugar very well, then stir in pumpkin.
Not exact matches
Streusel: 1/2
cup all - purpose flour 1/4
cup light or dark brown
sugar 1/2 teaspoon ground cinnamon pinch
of Kosher or sea salt 4 tablespoons unsalted butter,
very cold
2 Meyer lemons, sliced
very thin 2 1/2 tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods juice
of 1 Meyer lemon 1/4
cup organic
sugar 1/4
cup vodka
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds
of fruit) 1
cup sugar (if fruit is
very sweet, reduce to 3/4
cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese,
very soft,
very room temp, this helps with a smooth cheesecake 1/2
cup white granulated
sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
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
As soon as the whites begin to stiffen, gradually add the 1/2
cup of sugar and beat until they are
very stiff.
- 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.
Ingredients 2
very ripe bananas 1/2
cup softened butter 1/4
cup milk 1/4
cup brown
sugar 1/2
cup white
sugar 2 tsp lemon juice 2 eggs 1/3
cup wheat germ 1 1/2
cup all purpose flour 1 tsp baking soda pinch
of salt 1/3
cup raisins
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter,
very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2
cup (120 ml) whole milk, room temperature Icing: 1
cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown
sugar 6 ounces soft cheeses,
very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown
sugar, to taste
Then you add about 25 g (1/4
cup)
of powdered
sugar and whip until the mass is
very thick and looks similar to the marshmallow fluff on
of the pictures here.
When the egg whites look
very frothy and look like loose foam, start adding the remaining
cup of brown
sugar a little at a time.
2/3
cup half - and - half + more for brushing,
very cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated
sugar 2
cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter,
very cold, cut into pieces 6 ounces fresh blackberries
Most jams have
cups and
cups of sugar, which is a
very necessary part
of the process and it is not my intention here to call this jam a reduced
sugar jam.
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1
cup sugar 1/2
cup fresh lemon juice zest
of two lemons, finely minced 1/2
cup butter cut into small pieces For the Sour Cream Pastry 3
cups all purpose flour 2
cups very cold butter 1 tsp salt 1
cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks,
sugar, lemon juice and lemon zest.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine
sugar 3/4 teaspoon salt 1
cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until
very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners»
sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted butter,
very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine
sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners»
sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
zest
of 1 Meyer lemon 1/4
cup granulated
sugar 2
cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter,
very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese,
very cold, cut into pieces 3/4
cup heavy cream + more for brushing,
very cold
Increase the speed and
very gradually add 1/3
cup of sugar, then beat until the meringue forms stiff but not dry peaks.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes
very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
I will definitely be making this, I love how you only used 1/3
cup of sugar which makes it not
very sugary sweet — which is super awesome!
I tend to minimize the amount
of sugar and only use 1/2
cup of sugar for 2
cups of flour, but some people who are used to
very sweet desserts and drinks find it not sweet enough, so please adjust the amount to your liking if you decide to make these brownies.
In a
very large bowl or stockpot (one that can comfortably hold 36
cups of batter), whisk together the flour,
sugar, baking powder, baking soda, and salt.
(her's would be about 16 slices)----(
very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4
cups all - purpose flour (cal 770) 1-1/2
cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1
cup) cal 164 — 200 1/2
cup canola oil cal 990 1/4
cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1
cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (
sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
In the bowl
of a food processor, combine remaining 1
cup pistachios,
sugar, cornstarch, and salt; pulse until
very finely ground.
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic cane
sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it
very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
It does contain a
cup of sugar, but this is a
very large loaf, so it's not overly sweet.
INGREDIENTS for the labneh: 1
cup of 2 % pain greek yogurt 1 tablespoon
of honey 1/2 teaspoon
of maldon sea salt or kosher salt for the crust: 1
cup of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2
cup of buckwheat flour 1/2 teaspoon
of sea salt 1/2
cup (typically one stick)
of very cold sliced butter 1/2
cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm
sugar (or regular white
sugar) a pinch
of sea salt 1/2 teaspoon
of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
The buttercream frosting too, turned out well and a
very good consistency, though a bit sweet (with 8
cups of confectioners
sugar...) I added (at my sister's suggestion) a packet
of the Starbuck's decaf italian roast instant coffee, which is what we added to the cake batter in lieu
of espresso powder.
Topping - I kind
of winged this part, but was
very pleased: I simmered some frozen rhubarb in a pot with some white
sugar and then added ~ 1/2
cup strawberry jam.
I would recommend dicing the dates
very finely and reducing the
sugar to a couple
of Tbsp in the date -
sugar - cinnamon mixture (which calls for 1/3
cup), as they were totally over-the-top sweet as written - the dates are
very sweet and the syrup is intensely so.
Gradually add 1/2
cup of the
sugar, beating until
very pale and puffy, 5 to 7 minutes.
I also use 2 1/2
cups confectioners»
sugar & instead
of LB brown
sugar, used 1
cup dark & one white.This saved me a trip back to the grocery store.I mix
very fine grated nuts in the icing.I also made cupcakes & not one was left within 10 mins
of putting them out at an event.Thank you for this good & simple recipe.
For a
very simple finish to the cookies, prepare a smaller amount
of coating mix (sift 1/4
cup powdered
sugar with 2 1/2 tablespoons coconut milk powder), and sift lightly over the cookies.
In comparison 1
cup of Pineapple has 17.8 g
of sugar,
very high indeed!
Using an electric mixer, beat the butter and bacon grease with 2/3
cup of brown
sugar until it's
very fluffy and pale in color.
1
cup of buckwheat flour 1/2
cup of brown rice flour 1 teaspoon psyllium husk powder (optional) 2 teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3
very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut
sugar or sweetener
of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch
of salt
a
very small amount, such as 1 teasp to one
cup of unsweetened coconut milk, light boil for 6 minutes to dissolve the flakes, plus 2 tablespoons
of Trader Joes cocoa and 2 teasp
of coconut
sugar, a half teasp vanilla makes a great pudding / flan serving 2 with 4/5 grams
of sugar, refridge for 1 - 2 hrs
In a medium bowl, rub 1/2
cup (100 g)
of the
sugar together with the lemon zest until it becomes
very fragrant.
I melted the chocolate
very slowly in one
cup of half - and - half, then stirred in the
sugar till it dissolved.
Substituted the flour for whole wheat, just put 3/4
cup brown
sugar, used applesauce instead
of oil and then added a
very ripe banana i had to get rid off.
Purée 1 cucumber and half
of strawberries, lime zest, lime juice, and
sugar in a blender until
very smooth; transfer to a large pitcher or measuring
cup.
According to the U.S. Department
of Agriculture, 1/4
cup of banana powder provides 87 calories, 1 gram
of protein,
very little fat and 22 grams
of carbohydrates,
of which 2.5 grams are dietary fiber and 12 grams are natural
sugars.
Strawberries are also
very,
very low in
sugar and only contain 6 grams per
cup (most varieties); they're also a great source
of fiber, potassium, and are rich in various antioxidants similar to blueberries.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes
very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
Then,
very lightly (using just a couple teaspoons for a whole pan), I sprinkle just a touch
of raw date
sugar, raw turbinado
sugar, or pure maple
sugar over the
cups on top
of the spray.
My favorite bulletproof coffee is any Keurig K -
cup of coffee I happen to have in the house paired with my Land O Lakes salted butter, some refined coconut oil (I don't measure, just grab a soup spoon out
of the drawer and plop it into the blender) a splash
of heavy whipping cream (high fat and
VERY low carb) along with a little salted caramel or butterscotch
sugar free syrup.
I've been following the recommendations
very closely: 2 tsp FCLO from Green Pastures everyday, about 2
cups of raw milk a day, a couple
of tablespoons
of raw butter a day, 2 eggs plus 3 egg yolks per day, liver occasionally, wild salmon about once a week, beef almost daily, 2 tbsp coconut oil daily, bone broths often, grains only that are soaked (occasionally), fresh fruit and veggies, no
sugar or junk food at all.
For the apple sauce: 2 - 3 apples, peeled and finely chopped 1 tablespoon lemon juice 1/4
cup water 1/4
cup brown
sugar (more to taste) 1/4 teaspoon cinnamon Pinch
of nutmeg Pinch
of salt To make it: Combine all ingredients in a small sauce pan and cook over medium heat, stirring occasionally for about 30 minutes or until apples are
very soft.