Sentences with phrase «cup sugar just»

Not exact matches

How do you re-create that sense of small - town coziness with your online community, considering they may be spread from Seattle to Sarasota and, well, can't just pop in to ask to borrow a cup of sugar?

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

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. . . .

I got the butter to the perfect amber color and added the powdered sugar one cup at at a time and it was just one thick pile of goop.

I just put this into weight watchers builder and using oil, and 2 % milk and allowing 1/4 cup of brown sugar to sprinkle..

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

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.

I added 1-1/2 cups of confectioners sugar at that is just right.

I used 1/2 cup less sugar in the frosting and was generous with the heavy cream and it was just right for us.

* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows

I just mixed half a cup of this icing sugar with around 3 tablespoons of nut milk to get it to the right, slightly runny, consistency.

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

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

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]

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.

In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites until just foamy, them sprinkle the remaining 1/4 cup of sugar into the whites, whisk to stiff peaks.

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 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.

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

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips

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).

Just made this on this cold, drizzly day and it was perfect — dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small).

For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups of the all - purpose flour, salt, and sugar.

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

I only used 1 cup sugar and 1/4 tsp salt just because we prefer less sweet and less salty.

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!

2 cups of sugar is just too much for me anymore... (although I remember the days where I wouldn't have even thought twice about it...)

These ridiculously easy muffins are not too sweet (only 1/2 cup of refined sugar in the whole dozen muffins) and have just the right simple blend of spices.

The dough was nice and airy, but just a touch bland; I will add a small amount of flavor to it next time (citrus zest or other) The glaze was actually too sweet for my taste, especially given the filling, so I will decrease the sugar by 1/4 cup.

Mix together some dry ingredients (whole wheat flour, cinnamon, nutmeg, and leaveners) and some wet ingredients (oil, eggs, mashed bananas, buttermilk, and just 2/3 cup light brown sugar).

Just made the cookies using unsalted butter, 3/4 cup of whole spelt flour (because I had only 3/4 cup of oats), and brown sugar (because I didn't have coconut sugar).

for the frosting I only used 2 cups of powdered sugar and just omitted the milk.

Mine was just 1 cup sugar 1 cup Peanut butter 1 egg

It just takes a tablespoon or so of confectioner's sugar to sweeten about 1/2 cup of softened cream cheese.

Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water

The steps are exactly the same (350 degrees, sugar, color, butter, cream, salt), but you reduce the cream to just 1/3 cup.

I don't see how that's right if there's 3 cups of flour + a cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering if this is correct.

1/2 cup of earth balance 1/2 cup of spectrum palm shortening ⅛ cup of non-dairy milk (you may not need it all, but have it ready, just in case) 1 tbsp of vanilla extract 3 cups of organic powdered sugar

Ingredients 1/2 cup sugar (most recipes call for 2 cups) 4 tablespoons cocoa 1 stick butter 1/2 cup milk (I used Almond) 1 cup peanut butter (I use all natural no sugar added — just peanuts and oil.

With 3 bananas in just the one loaf, you really don't need a ton more sugar, so I found that 1/2 cup was just perfect.

In fact, I have just used this recipe right here for pound cake and cut the sugar down to 2 1/2 cups and used the caramel and it is ah - maz - ing!

I just threw out 2 cups of sugar and 12 oz of butter because it was a total disaster!

Then the peaches are added with sugar (just a cup, less if you want) and a little cinnamon.

I think next time I will try not just the 1/3 cup of sugar, but... 1/2 cup of sugar.

Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something small — a recipe that doesn't use several sticks of butter or cups of sugar; one that can be made in one bowl and produces just enough for my family of three to enjoy.

1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.

monk fruit in the raw is a totally natural, zero calorie sweetener that measures cup for cup just like sugar.

Filling 1/2 cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Here, I have reduced the sugar from the original 1 cup to 1/2 cup plus 3 tablespoons, which for me, is just right.