Sentences with phrase «cup sugar with»

Tip: * To make the simple syrup, boil 1 cup sugar with 1⁄2 cup water for 3 minutes, until the sugar crystals have dissolved.

Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside.

Mix remaining 1/4 cup sugar with the cinnamon and set aside.

Put 1/2 cup sugar with a tablespoon of fresh herbs in a food processor and pulse until finely ground — then use that to season your salad.

Beat ghee and 3/4 cup sugar with an electric mixer or whisk until pale and fluffy.

In a larger bowl, beat the margarine and 2/3 cup sugar with an electric mixer at medium - high speed until pale and fluffy, about two minutes, then beat in the vanilla.

In a bowl, beat egg yolks and 1/4 cup sugar with whisk attachment of electric mixer until yolks are thick and pale.

In a medium size bowl mix 1/4 cup sugar with the yeast and pour in 1/3 cup of the warm water.

Combine 2/3 cup sugar with 1 teaspoon potato starch in a blender and blend at high speed until powdery.

In large bowl, whisk remaining 1/2 cup sugar with eggs, yolk, vanilla, and salt.

also i replaced the 1/2 cup sugar with xylitol, and cut the cocoa (ran out) with 1/3 mesquite powder and they were awesome!

In a large bowl with the same beaters (no need to wash them), beat the remaining 1/4 cup sugar with the butter until light and fluffy.

Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside.

Not exact matches

In fact, it's packed with sugar and calories — a cup contains about 600 calories, or the same amount as two turkey and cheese sandwiches or about four cereal bars.

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?

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

Preheat the barbecue to 350 degrees F. Generously butter a 6 - cup soufflé dish (or small individual soufflé dishes) and sprinkle the dish with sugar; roll the dish around to coat all surfaces, then tap out the excess.

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

I still love the flavors of peanut butter and chocolate, however, so I've made my own version of «peanut butter» (actually it's sunbutter) cups with way less sugar.

Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thickenWith the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thickenwith 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

I used to love peanut butter cups, but now that milk chocolate, jam packed with sugar, doesn't really appeal to me at all.

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.

In a small saucepan bring 1/4 cup water with 2 tablespoons brown sugar to a boil over medium heat.

A couple of cups of your favorite berries, with some sugar and vanilla will cook down perfectly to create a sweet simple jam.

But we stopped buying the apple juice with 28g of sugar per serving and decreased it to the «light» 14g and still fill their cups with half juice, half water.

In a large bowl, with a hand mixer or stand mixer, beat eggs and 1 cup sugar on medium speed for one minute.

In a bowl beat the yolks with 1/2 cup of sugar by 5 minutes, add the vanilla, flour and baking powder.

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.

In a small bowl, combine 1 cup confectioners» sugar with 1 tablespoon milk to make an icing of piping consistency.

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 make similar with apples, brown sugar very pretty cups!

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

I subbed 1 cup of the regular flour with almond meal and reduced regular sugar by 1/2, it worked out great.

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

Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

Combine two egg yolks with 1/4 cup brown sugar and whisk thoroughly.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g sugar, 6.8 g protein (calculated with 1/2 cup coconut milk and without optional almond butter)

Sprinkle with the 1/2 cup brown sugar.

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

1/4 cup rose simple syrup (made by boiling 1/2 cup water with 2 tablespoons dried rose and 1 tablespoon of sugar)

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

I only had 1/4 cup brown sugar, so I supplemented with white & I toasted up a handful of walnuts because banana bread without nuts makes me sad.

We only had dark brown sugar in the house, and that worked well the first time, so the second time around I replaced 1/4 cup of that with dark muscovado sugar.

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

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

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.