Not exact matches
The recipe I saw whipped egg whites until fluffy — added a
cup or
cup and half [forget which] real
sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you
mentioned in the zuchinni spice cupcake recipe [I ordered some]??
I forgot to
mention that I reduced the
sugar to about 1 1/4
cup.
Ok... here's the «Gingerbread» recipe I
mentioned before: Yield: 2 - 8» pans 2 1/2
cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1
cup hot coffee 1
cup brown
sugar 1
cup molasses 4 eggs 1/4
cup chopped candied ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown
sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.
Hi Jamie I made this recipe last night absolutely delicious I only change the 1
cup sugar to honey and wanted to inform you that I will blog about this recipe some day this month or next
mentioning your website and pinterest thanks for a great recipe.
also, someone
mentioned the 1 tablespoon of confectioners
sugar in the directions was a typo and meant to be one 1
cup.