Sentences with phrase «eggs and sugar like»

But instead of full fat cream cheese and tons of eggs and sugar like most cheesecakes have, I used 1/3 less fat cream cheese and Greek yogurt, plus 1 egg and only 1/3 cup sugar.

Not exact matches

I used a chia / flax egg in place of the eggs (You can also use just a flax egg), they have reduced sugar, great fiber, and are loaded with vitamins like Potassium.

This is when you can brush it with the egg wash and sprinkle it with course sugar if you like.

They are chocolatey and fudgy, just like a brownie, but made with clean ingredients like avocado, dates, maple syrup, coconut sugar, eggs, whole wheat flour and cocoa.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

I like to use agave in my desserts but I noticed there's an important step in which the eggs and sugar are beaten together.

Peanut butter, egg, and sugar are the base of these candy - like sweets.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

They look a little like cupcakes thanks to that dreamy coconut whipped cream, but the ingredients are actually very wholesome (whole grain spelt flour, almond milk, a flax «egg», a little coconut oil, lots of shredded carrots, and some coconut sugar for sweetness).

Snack: 2 Hard boiled eggs + string cheese, protein shake, hummus and baby carrots / sugar snap peas, beef sticks (I like Nick's Sticks)

This recipe is super easy with simple ingredients like eggs, flour, and just a bit of sugar.

The filling was GREAT, although we did add some powdered sugar and boiled it like a custard to ward off issues with raw egg.

Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader Joe's)

It's the eggs, oil and sugar that transforms regular bread to a challah; they make it richer and slightly more cake or brioche - like.

I of course, like to adjust recipes to make them healthier and this type of cake is traditionally made with wheat flour, eggs, dairy and refined sugar.

I like to think some of the sugar rush effect is mitigated by the healthy matcha, wholemeal spelt and real free - range eggs, but I'm probably kidding myself.

I like to use superfine sugar (castor), instead of granulated white sugar, as it dissolves faster and easier into the egg whites.

Made the frosting, too... I made a similar combo of mascarpone cheese and whipping cream for to top a keto cheesecake I make, but ever since I saw a frosting being made on TV with egg whites, sugar and butter I've been wanting to try making something similar subbing in Swerve — I am wondering how something like that would taste on these?

I have tried many a recipe on the internets and come up empty handed time and again, the one thing I have found with the ones I like the best is they always have more eggs, and more oil (which yours has) and use honey... which leads me to this question... why sugar, and why so little sugar?

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

In a bowl, using an electric whisk, beat the eggs, sugar and vanilla for around 5 minutes until thick and mousse like.

My little guy has an egg allergy and would love to bake him cookies like these without the sugar and white flour!

When the egg whites look very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time.

My favorite meal was always baked oatmeal — a simple dish of oats, brown sugar, eggs, and milk baked almost like a cake.

Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature

and the answer is it just tastes like sugar, in the same way egg meringues just taste like sugar.

And there's room for innovation like dried plums from the backyard, dried cranberries or apples, almonds or hazelnuts... the character, the beauty of this fruitcake is in its dried fruit and nuts with just a little binder, eggs, flour and sugar, no fat and nothing whatsoever candiAnd there's room for innovation like dried plums from the backyard, dried cranberries or apples, almonds or hazelnuts... the character, the beauty of this fruitcake is in its dried fruit and nuts with just a little binder, eggs, flour and sugar, no fat and nothing whatsoever candiand nuts with just a little binder, eggs, flour and sugar, no fat and nothing whatsoever candiand sugar, no fat and nothing whatsoever candiand nothing whatsoever candied.

If you are ready to commit to better health through nutrition the best advise I can give you is start simple - lots of fresh veggies, lower sugar fruits like berries, nuts, pasture - raised meats and eggs.

I also like to stick with a pretty simple recipe — just eggs, sugar, cream and milk.

If you combine this liquid with sugar, the two ingredients act exactly like and egg white sugar mixture: The protein is turned into a foam and the sugar traps and stabilises the air bubbles.

To make the custard, whisk the egg yolks and sugar with an electric whisk until pale and mousse - like.

In case you're unfamiliar with what kaya is, it's basically a type of jam - like spread made of coconut milk, eggs, and sugar, after which it is flavored with pandan leaves, which lends it a dark green color.

3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

This Cherry Cake has a sponge - like batter that is made by first beating the eggs with the sugar until very thick and light colored.

If I was trying to make this recipe, gluten, dairy, nut, egg and soy free, but I would also like to stay away from powdered sugar, is there anything else that I could sub for the soy powder?

But, for my friends who are cutting down on processed foods, gluten, dairy, sugar and eggs, cheesecake is probably one of the foods you avoid like the plague.

Next from this book, I'm going to make the Chocolate Fitness Cake — with only three ingredients, it's pretty healthy — cocoa, egg whites and a little bit of sugar, baked like a souffle.

Keto Lemon Curd Recipe — An easy low carb and gluten free lemon dessert with stevia, whole eggs and egg yolks almost like a sugar free custard or even lemon meringue tart treat.

And like most sponge batters it starts with a beaten mixture of eggs and sugar into which is added sifted floAnd like most sponge batters it starts with a beaten mixture of eggs and sugar into which is added sifted floand sugar into which is added sifted flour.

-- Healthy Homemade Butterfingers — Butterfingers — sugar - free, dairy free, soy free, egg free, and gluten free, yet taste like the original candy!

Today the pumpkin pie has evolved into an open - faced single crust pie shell that is filled with a smooth custard - like filling made with pumpkin puree, eggs, cream or milk, sugar, and spices (mixture usually consisting of cinnamon, ginger, allspice, and cloves).

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

What makes a bread pudding perfect everyday fare is that it does not use fancy ingredients; just bread, milk, cream, sugar, eggs, and some flavoring (like vanilla and cinnamon).

I could not taste the dates it just tastes like yummy gooey chocolate cookies without sugar, fat, flour and eggs.

Luckily, I learned to bake pretty quickly and found some awesome substitutes for normally «unhealthy» ingredients like butter, sugar, flour and even eggs for vegan baking.

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.

If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

It has the most amazing light, creamy, almost mousse - like texture which is reminiscent of the cheesecakes and mousses I used to make as a pastry chef BUT the difference is this one is made entirely without any dairy products, gluten, eggs or refined sugar.