The filling was GREAT, although
we did add some powdered sugar and boiled it like a custard to ward off issues with raw egg.
Not exact matches
- 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 thicken it.
A few things I will
do differently, 2 layers so the some can fit cover the cake and not
add all the
powdered sugar initially - just a little too sweet for us.
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 ca
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 ca
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.
The chocolate protein
powder I used in this recipe doesn't contain any
sugar, so I had to
add a little bit of maple syrup to counter balance the bitterness of the chocolate protein
powder.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk,
sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly
add the dry ingredients to the wet until mixture is uniform and smooth (
do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
GF flour blend (mine has chickpea, potato starch, tapioca, sorghum, and fava)-- 1c and 2Tbsp cold water — 2 eggs — 2Tbsp melted butter — 1 1/2 c gf flour — 1 / 2tsp baking
powder — 1 / 2tsp vanilla --(and they say to
add sugar but I didn't)
You can
add more
sugar but I don't suggest using less cocoa
powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.
I usually don't follow much of a ratio: I pour flour (s) in a big bowl,
add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little
sugar, sometimes spices like curcuma and black pepper, or tandoori spice
powder etc, stir until the consistency pleases me,
adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
On frosting, I cut down
powdered sugar to 3 cups &
did add maple syrup... wow A G A I N..
i made them without the chocolate chips and
added a bit more cocoa
powder and some
powdered sugar (i didn't measure).
Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I
added a heaping tablespoon more peanut butter and a little more than a cup more
powdered sugar and that
did the trick for me!
I didn't
add sugar or vanilla but used
powder sugar for the topping like a beignet and it was delicious!
The chocolate flavor of this
powder has
added sugar like other brands of peanut
powder, but the plain peanut
powder by Jif (pictured above) doesn't have any
added sugar.
Because I am going to
add my own
sugar to this chocolate, I don't need sweetened cocoa
powder, so I make sure to use only unsweetened cocoa
powder.
Stir together flour and remaining 3 tablespoons
sugar in a bowl, then stir in yeast mixture (
do not
add baking
powder yet) with a fork until a dough forms.
I
did make a few substitutions though, because I lacked some ingredients: half & half for milk,
powdered swerve for
sugar and butter for coconut oil, and ended up having to
add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.
I
did add more lemon juice, there doesn't seem to be enough as is, and then I
added a bit more of the
powdered sugar to compensate.
This is also a recipe that is fun to prepare with kids, and you don't really need to
add the nuts on top for decoration on this case, and just serve them with some
sugar powder instead.
I wasn't going to go the copycat - mall - smoothie route, but I
did decide to
add the
powdered sugar to the mix.
I only
added 4 T of
powdered sugar and 1 t of vanilla, as you said to
do.
I'd try
adding in a 1/4 cup
powdered sugar, mixing well and see if it that helps (if not,
do a second 1/4
powdered sugar to the mix).
I highly recommend Naturade Whey Protein Booster for a protein
powder that doesn't have any
added sugars and therefore only has 1 carb per serving.
In a mini food processor,
add peanuts and confectioners»
sugar, pulse until peanuts are mostly in
powder (don't worry if there's still a few nut crumbles left).
1/4 cup KOKO Samoa (if you don't have
add 1 Tablespoon Cacao
powder and 2 tsp coconut
sugar - it will still taste awesome but just not like an oreo)
If you'd like to
add an orange glaze over the top, it's easy enough to
do by mixing some
powdered sugar with a little orange juice.
I
did find that I had to
add a bit more
powder sugar to thicken it originally (maybe 3.5 c vs the original recipe).
I'll also
add, don't bother using organic
powdered sugar in your royal icing, it tends to mix up a very unappetizing shade of light gray.
I don't usually
add sugar (in
powder form), it is usually some form of syrup.
I didn't follow your recipe exactly as I like rich breads and so I
added 2 tbsp of dried milk
powder, 50g margarine, 2 eggs, 1/2 cup
sugar, 1/4 cup salt, 3/4 cup starter, 1/4 cup warm water and it is in a dark oven for the bulk rise.
I didn't want to
add too much extra
sugar to balance out the bitter raw cacao
powder, so these swoonuts are more of a milk chocolate flavoured donut — perfect for those who don't like a heavy dark chocolate flavour.
We are
doing a fast from
sugar for a while, so for the topping, I mixed equal parts cacao
powder and coconut oil (which I melted after measuring) and
added stevia to sweeten.
I'm
doing the Montignac diet so I couldn't use butter, and I replaced it with olive oil, and the honey, with fruit
sugar, and I also
added some baking
powder (and the result was great, the bread was compact, and the slices were impeccable).
I might consider
adding powdered sugar to the mousse to give it more stability... the tart «melted» a bit when it was cut and
did not present well.
I usually opt for cacao
powder because it doesn't have
added sugar and since the cacao beans are processed at low temperatures, this
powder is full of antioxidants and minerals (like magnesium and iron) that you would find in the cacao bean.
Sprouted flour (3 cups, plus extra for rolling out dough) Baking
powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup) Organic cane
sugar, coconut
sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to
add an extra egg if the dough
does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge,
does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking
powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated
sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I
add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).
1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry
powder (I used Penzey's sweet blend)
sugar, to taste (I didn't
add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
I
added 1 big tablespoon of protein
powder and I
added 2 huge tablespoons of chia seeds and let them sit a little I
did nt use the stevia cause I knew I was gong to brush on some
sugar free cinnamon brown
sugar syrup.
Hi Jo, yes I quite like using vanilla
powder because it doesn't have any
sugar or alcohol
added as it's literally just ground up vanilla pods, and it's a cheaper alternative to whole vanilla beans.
However while making the frosting I
did not like how sweet it was going to become so I only put half the amount of
powdered sugar for it and
added 2 more tablespoons of the dark rum.
Anyway, I cooked the chicken in the finely chopped onions, garlic, and jalapeno as well as cumin and
sugar then
added broth until the chicken was
done; strained the chicken apart from this concoction and
added to a simmered tomato sauce with chili
powder and more
sugar for maybe 10 minutes.
Did you
add the full amount of
powdered sugar?
-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour —
Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce
sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just
do 6 T boiling water and 3 T cocoa
powder and just mix it into the whole thing!
Don't forget you've got raw cacao
powder you can
add to smoothies or make a completely
sugar and sweetener free low
sugar hot chocolate recipe.
Hi Jessica, It might be a little soft for under fondant; using caramel in American buttercream
does soften it up, so if you go that route, you might need to
add more
powdered sugar to get the right consistency.
1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown
sugar but I
did not
add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile
powder (optional, but highly recommended) freshly ground black pepper, to taste
I
did add a little bit of
powdered sugar to the icing to make it a bit sweeter.
I used honey because I didn't have coconut
sugar and the cocoa
powder flavor was a bit strong for me so I
added a couple tablespoons of stevia and they turned out great!
1/4 cup (about 3 tablespoons) plain peanut
powder (I use Crazy Richard brand which has no
added sugar or salt - I don't like PB2.)