For the Loaf: 1 1/2 cups + 1 tablespoon all - purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole - milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed For the Lemon Syrup: 1/3 cup freshly squeezed lemon juice 1/3
cup sugar For the Lemon Glaze: 1 cups confectioners» sugar, sifted 2 to 3 tablespoons fresh lemon juice
In the bowl of an electric mixer cream the butter (or coconut oil) and 1
cup sugar for at least 3 minutes, until light and fluffy.
1/4
cup sugar for almost 12 muffins sounded a little too little for my Americanized sweet tooth.
When you consider this recipe only has 1/4
cup sugar for 4 servings, that's probably less then you would sprinkle on a bowl of oatmeal or any other cereal.
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.
If you desire to keep your quince for up to one month, I'd suggest going with a more concentrated sugar syrup (2 parts water to one part sugar; that would be 2.3
cups sugar for this recipe).
Not exact matches
For someone who enjoys Downton Abbey — style tea parties and whose idea of indulgence is a
cup of Earl Grey every morning — no milk, no
sugar — Jahshan is far from boring.
Tia Maria 1 shot of espresso 2 tbsp of whipped cream 1/4
cup of
sugar for dipping
«We're not in the coffee business — we're in the experience business,» says Schultz, who typically drinks four to five
cups of his product a day (Aged Sumatra, made in a French press, no milk, no
sugar) and
for some reason says he doesn't sleep much.
In fact, less than one in ten Brits, (9 %), have asked a neighbour
for a
cup of
sugar.
for the tomato sauce (makes about 2
cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut
sugar pinch red pepper flakes sea salt and freshly ground black pepper
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
I wouldn't want to exchange them
for 1/2
cup of applesauce as I think that's too much
sugar for me:)
(180 g)(3/4
cup)
sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's
sugar for decoration
Cardamom Amaranth Porridge with Stewed Strawberries
for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
4 ounces fresh coconut, grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut
sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut
sugar —
for dusting
Warm 3/4
cup of almond milk to 110 F. Add in
sugar and yeast, whisk together and leave
for 10 minutes.
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3
cups sugar 1 teaspoon vanilla extract 1 quart water 3
cups sugar 1 teaspoon vanilla extract 2
cups freshly grated coconut 6 medium dried apricots, cut into thin strips
for garnish
Xylitol is a
sugar alcohol and can be used
cup -
for -
cup like
sugar.
Put the honey and brown
sugar in a microwave safe dish (I used my glass measuring
cup) and heat
for 1 minute, or until the brown
sugar dissolves into the honey.
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
And this year, I sweetened it with Swerve, a new erythritol sweetener that is as sweet as
sugar and can be used to replace it
cup -
for -
cup.
All you need
for your own quick version of this addictive street snack is 1 1/2
cups of your favorite raw nuts, some
sugar, a little water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.
Xylitol is a
sugar alcohol and can be used
cup -
for -
cup in place of
sugar.
3
cups chopped fruit (berries, stone fruit, tropical fruit) plus more
for serving 1/4 -1 / 2
cup granulated
sugar 2
cups heavy cream 1
cup Greek yogurt 1/4
cup plus 2 tablespoons confectioners»
sugar 1 teaspoon vanilla extract Crumbled cookies
for serving.
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
Stir the yeast,
sugar and 1
cup of warm water together and set aside
for 5 minutes.
In a large bowl, with a hand mixer or stand mixer, beat eggs and 1
cup sugar on medium speed
for one minute.
I've made mine less thick and less sweetened, so feel free to add more of the powder
for a more thickened one or add more
sugar to your
cup for more sweetness.
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.
Not overly sweet and it's relatively
sugar free with the Stevia.What you will need
for this recipe: 1/2
Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2
Cup High Quality Cocoa Powder 1 1/4
Cup Organic Whole Wheat Flour 1
Cup Chopped Dates soaked in 1
Cup Boiling Water (reserve soak water) 1/2
Cup Chopped Walnuts 3 Tbs.
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4
cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4
cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon
sugar (optional) Mini marshmallows and chocolate fudge sauce,
for topping
I don't know about you, but
for me it's been a good long while since I've had chocolate peanut butter
cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered
sugar rolled into balls and coated in chocolate).
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
for the cookie dough: 1
cup butter, room temperature 1 1/2
cups sugar 1/4
cup glucose 1 egg 1/4 tsp.
Xylitol measures
cup for cup like
sugar — truvia does not.
For the tarragon vinaigrette: In a bowl, dissolve the rest of the
sugar in 1/4
cup of tarragon vinegar.
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4
cups all - purpose flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated
sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water
For the filling, you can substitute margarine for the butter and increase the sugar to 1/4 c
For the filling, you can substitute margarine
for the butter and increase the sugar to 1/4 c
for the butter and increase the
sugar to 1/4
cup.
This recipe calls
for 1/4
cup tomato paste, which equates to around 1/4 teaspoon
sugar per serve.
In a separate bowl, beat 3 egg yolks, 1/3
cup sugar and 1/8 teaspoon salt with an electric mixer on high
for 2 - 3 minutes.
I was feeling adventurous, so I substituted mochiko (sweet rice flour)
for the AP flour in equal proportion, and decreased the
sugar to 1/4
cup.
Xylitol is
cup for cup when using in place of
sugar.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated
sugar 1/2 C light brown
sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners»
sugar Preheat oven to 350 degrees.
For the Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7 for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
For the Roasted Strawberry Cream Filling: 2
cups strawberries, plus 5 - 7
for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
for garnish 2 tablespoons white granulated
sugar 1
cup heavy cream 8 oz cream cheese, at room temperature 1/3
cup honey
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.
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked p
For the Filling: 3.5 - 4
cups fresh raspberries 2
cups fresh cranberries 1/2
cup granulated
sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (
for topping the unbaked p
for topping the unbaked pie)
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2
cups lukewarm water 2 tablespoons salt Pinch of
sugar 6
cups pre-cooked white cornmeal, or harina pan Vegetable oil
for pan fry
for pan frying
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown
sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves