Sentences with phrase «enough sugar for»

from my vocabulary — unless I don't have enough sugar for cookies, etc..

I really don't like sweet drinks, so this recipe uses only just enough sugar for the granules to help bust up the mint and cucumber during muddling.

Cow's milk doesn't have enough sugar for us.

There, that should provide enough sugar for hours of sustained meat energy.

I figured that coconut milk hasn't enough sugar for the bacteria to ferment, so instead of adding a sweetener I mixed two cups of low - fat canned coconut milk with one cup of rice milk.

I chopped it up, threw it into an oven - proof dish, sprinkled over the zest and juice of an orange and added just enough sugar for my liking.

Not exact matches

Since I can reuse the baggies and I have enough salt and sugar to last effectively forever, those are sunk startup costs — after that, you just need to replace oatmeal and the flavorings when you need to — and most of the flavorings will last for multiple batches.

Sadly there isn't a good enough replacement for granulated natural sugar.

If it doesn't turn out sweet enough for your liking, feel free to add a little sugar or juice concentrate.

So often when you hear the phrase «healthy dessert» you run for the hills conjuring up visions of dry, bland baked goods made with too little butter or not enough sugar.

If you make sure to use organic / healthy dark chocolate chips with minimal added sugar, and substitute dates for the honey (adding the dates to be pulsed before the almonds on their own, otherwise they might not get smooth enough), then you could consider this recipe to be ENTIRELY healthy and sin - free.

The recipe I have used for bran muffins has no sugar but my husband says it is not sweet enough.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Let sit for a few seconds, until they're cool enough to touch, then (while they're still warm) roll them in the cinnamon sugar mixture to completely coat.

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

The coconut sugar gives me them a subtle sweetness that might be not be noticeable enough for the average tastebud.

5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar, for dusting

A simple dusting of powdered sugar is enough for this cake.

Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 3 - 4 second test.

Because the banana alone doesn't provide quite enough sweetness for these cookies, you'll also mix in coconut sugar.

Tip: To thicken your icing, add small amounts of icing sugar until thick enough for the 10 second test

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

These bite sized treats offer just enough sweetness to curb that sugar craving, while they're only small so you won't feel too guilty for treating yourself — plus they look gorgeous balanced on a saucer next to a cup of tea!

As if that was not enough, there is also a wonderful hint of honey from using Tate + Lyle ® Honey Granules for the sugar.

I think the only thing I will change moving forward is drastically reduce the amount of the cinnamon / sugar mix and only make enough for a little sprinkle on the top pancake.

For the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - hFor the Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - hfor one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - half

This Clean Eating breakfast cake has just enough healthy sugars to taste good, but it's also full of whole grains, so you can feel good about eating it for brunch.

Are these Grilled BBQ Turkey Legs smothered in a hickory smoke and rich brown sugar sauce tempting enough for you to buck tradition this year?

This wasn't sweet enough for me so I added 12 drops of Vanilla Creme flavored Stevia (instead of extra sugar).

Dough 3/4 cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato flakes

I altered the recipe a bit, and I think it will be easier for those who posted that they are intimidated by caramel: I added enough water just to dissolve the sugar (about 1 / 4c) and added 1 Tbsp light corn syrup (helps prevent the dreaded «crystallization»).

Serve the oatmeal alone or top with milk, Greek yogurt, or maple syrup (although it was sweet enough for me without any more sugar!)

Although I'm usually happy to bake large quantities and share with others, sometimes I just want to make something small — a recipe that doesn't use several sticks of butter or cups of sugar; one that can be made in one bowl and produces just enough for my family of three to enjoy.

Also, the sugar was more than enough for me, if you like to make it more sweet then increase sugar here.

While I did come home that afternoon with a very successful Secret Santa Swap gift of coloured striped straws, we may not want to talk about how much sugar I consumed... Good thing this pie crust and the accompanying filling is nearly healthy enough to eat for breakfast... and morning tea... and dinner... ahem.

I am a fan of almonds and covering them in the cinnamon sugar coating was good enough for me but then they are covered in chocolate and rolled in cocoa!

If you shall serve it with some ice cream or ready made pudding that also has some sugar in it, I think this quantity (4 Tbsp of sugar) is enough to mix for a loaf.

One large sugar pie pumpkin provides enough pumpkin for two pies, and this recipe will easily double.

To make enough of this chilli sauce for several servings, boil seven ounces of chopped red chillies in a cup of water with two tablespoons of sugar, one tablespoon salt, and one tablespoon vinegar.

The most popular marinade is made up of equal quantities of tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).

There is a lot written about both virgin coconut oil and coconut palm sugar and whether they are as healthy as everyone says, but I honestly feel there is enough scientific data behind both being better for you than butter and white sugar so I will use them in my baking whenever possible.

I love that you made sugar free treats for Valentine's Day, there aren't enough recipes out there for sure!

For the average person, these probably wouldn't seem sweet enough, but if you're looking to cut back on sugar or already follow a low - sugar diet I know you'll love these.

If you're making this for infants under 1 year, don't add any sugar or maple syrup — the vanilla extract will add enough sweetness, all you need to do is whisk the cornflour and vanilla in with the egg yolks.

* Just using dates was sweet enough for me, but taste the mix and add a little coconut sugar or stevia if desired.

Making Toffee Apples (or Candy Apples for my American friends) is no easy feat when dealing with Paleo friendly sugars — making them red for one is near enough...

i'm a type 1 diabetic that strives for tight control - this bar is perfect for when my sugar is trending down but not too low - just enough sugar to help my glucose level to rise but not too much to make my blood sugar spike - taste is very good - texture is similar to most granola bars without being «dry» - the oatmeal raisin is a great if you don't like or are tired of chocolate

The cupcakes themselves are pretty healthy - enough so to be perfectly acceptable for breakfast - and I didn't want to ruin a good thing with mounds of sugar and butter.

I baked them at about 175c for about 25 minutes and came out moist and delicious, I only put about 1 and bit cup of sugar and I thought that was enough, and added a couple choc chips on top, didn't add them into the mixture.

I used only 2 teaspoons of coconut sugar to sweeten the porridge, which was just enough for me, but if you like it sweeter, please adjust the amount of sugar.