Sentences with phrase «cup unsweetened white»

3/4 cup unsweetened white grape or apple juice One 1.75 - ounce package no - sugar - needed fruit pectin (or 3 tablespoons from a jar) 5 to 6 medium peaches, peeled, diced and coarsely pureed in the food processor (3 cups of puree) 1 cup granulated white sugar 1/8 teaspoon ground cinnamon Five 8 - ounce freezer - safe glass jelly jars & lids (cleaned and dried)

Not exact matches

1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water

Ingredients: 3 eggs 1 cup brown sugar 1/4 cup canola oil 1/3 cup unsweetened applesauce 2 cups fresh grated zucchini 3/4 cup tapioca flour 3/4 cup white rice flour 3/4 cup sorghum flour 3/4 cup arrowroot powder (in place of cornstarch) 1/2 tsp.

Red Velvet Base: 1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red food coloring

1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *

9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

Dough — wet: 1/4 cup tomato paste 1/2 tb mellow white miso 1/4 cup plain, unsweetened nondairy milk 1/4 to 1 cup warm water — divided

1 large butternut squash, approximately 2 pounds 2 cups milk 2 cups white sugar 1/2 cup dark brown sugar 1 cinnamon stick 8 - 10 whole cloves 1 vanilla bean, split 1 cup dried unsweetened coconut

6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut

1 1/4 cups whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla

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.

1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper

6 tablespoons butter, cold (buy grass - fed butter here) 1 cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup shredded coconut (buy unsweetened shredded coconut here) water, as needed egg white for brushing

1/2 cup unsweetened, full fat canned coconut milk (only use the thick white cream on top!

1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large egg whites

2 cups old - fashioned oats 1/3 cup packed brown sugar 1 1/2 teaspoons baking powder 3/4 teaspoon cinnamon 1/4 teaspoon salt 1 egg white 1 egg 3/4 cup skim milk 2/3 cup unsweetened applesauce 1/2 teaspoon vanilla extract 2/3 cup peeled chopped fresh apples

-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

If you can't get your hands on the black & white, use 3/4 cup cold brew coffee + 3/4 cups unsweetened almondmilk in place of the black & white measurement.

Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4 teaspoons instant espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissoWhite chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissowhite chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissowhite chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Ingredients: 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners sugar

1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon pure vanilla extract

1 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1 1/2 cups white rice flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon xanthan gum 3/4 cup semisweet nondairy chocolate chips

1 cup butter or margarine, melted 2 cups white sugar 2 teaspoons vanilla extract 3 eggs 3/4 cup unsweetened cocoa powder 1 1/4 cups all - purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips optional 2 tablespoons chocolate syrup, such as Hershey ’s

1 1/4 cups raw cashews 1/2 cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.

2 cups almond flour 1 cup vanilla egg white or whey protein 1/2 tsp Celtic sea salt 1 TBS baking powder 1 1/2 cup unsweetened almond milk 2 eggs 4 TBS butter or coconut oil, melted

* 8 cups of water, divided * 1/2 cup black - eyed peas, rinsed * 1/2 cup glutinous / sticky rice, rinsed * 2 cans (15 ounces) coconut milk * 2/3 cup palm sugar (can substitute white sugar or mix white and brown sugar) * 1/2 teaspoon salt * 1/4 cup toasted unsweetened coconut (optional)

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

yummyvegan: «Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze vegan, makes rolls in a inch cake pan Pumpkin Cinnamon Dough 1/2 cup pumpkin puree, canned / unsweetened 2 1/2 cups white flour

4 ounces unsweetened chocolate; coarsely chopped 3/4 cup butter 1 1/2 cups white sugar 3 eggs 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 cup all - purpose flour 2 (4.5 ounce) Symphony Chocolate bars; broken into squares

Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2 teaspoon black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) buttermilk

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4 cup (50g) warm water, between 105 - 108 ˚F 2 cups (280g) white whole wheat flour 1/2 teaspoon (2g) fine sea salt 1/4 cup (52g) cane sugar 1/4 cup (45g) refined coconut oil, melted 1/2 cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure vanilla extract 1/2 cup pearl sugar

1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive oil

Ingredients: 2 1/2 cups all - purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 5 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon salt 1 cup blanched slivered almonds Procedures:

Ingredients 1 1/2 cups old fashioned oats 1 1/4 cups flour 3/4 tsp cinnamon 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1 cup unsweetened applesauce 1/2 cup milk 1/2 cup firmly packed brown sugar 3 tablespoons vegetable oil 1 egg white

1 cup cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy yogurt 3/4 cup water 1/2 white onion, quartered 5 tablespoons nutritional yeast flakes 1/2 cup raw cashews 3 tablespoons tapioca flour 1/2 chipotle chile in adobo sauce, plus more if desired 1 teaspoon salt

1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling

Ingredients 1 cup all - purpose flour 1 cup whole wheat flour 1 1/4 cups white sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon salt 2 cups shredded carrots 1/2 cup raisins 1/2 cup dried cranberries 1/2 cup chopped walnuts 1/2 cup unsweetened flaked coconut 1 apple - peeled, cored and shredded 3 eggs 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 2 teaspoons vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C).

3 cups of white flour 1 sachet of dried yeast 1 teaspoon of sugar 1/3 cup of melted coconut oil 1/4 cup of coconut sugar 3/4 cup of lukewarm unsweetened almond milk 1/2 cup of lukewarm water 60gr of Mia 100 % dark chocolate chopped into small pieces 1/2 teaspoon of cinnamon A pinch of sea salt

1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.

Ingredients 1/2 cup unsweetened cocoa powder 2 1/4 cups all - purpose flour 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp white vinegar (OR 1 tsp cream of tartar) 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cayenne pepper (optional) 2 eggs 2 tsp vanilla

2 tablespoons virgin coconut oil 1 medium white onion, finely chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup finely chopped cilantro plus leases with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken well Lime wedges for serving

For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for topping 1 tablespoon safflower oil plus more for bowl 1 egg white