Each of these bloggers has her own favorite sweetener, but as a general rule you can substitute
granulated white sugar for stevia (or Splenda if you prefer) and you can swap any syrupy sweetener for agave nectar, honey, maple syrup or coconut nectar.
Instead, I discovered that you can sub in 3/4 cup light or dark brown sugar, and 3/4 cup
granulated white sugar for the 1 1/2 cup maple sugar.
Not exact matches
For the Graham Cracker Crust: 6 tablespoons unsalted butter 13 1/2 graham crackers (1 1/2 sleeves) 1 tablespoon
white granulated sugar 1/4 teaspoon salt
For the Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7 for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
For the Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7
for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
for garnish 2 tablespoons
white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup honey
To make vanilla
sugar place a cut vanilla bean into 1 - 2 cups (200 - 400 grams) of
granulated white sugar or confectioners
sugar and store in a covered container
for a few weeks before using.
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups
granulated sugar 3 tbsp light brown
sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp
white sprinkles, separated
For the Cheesecake: 2 8oz bricks of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup
white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
I didn't have brown
sugar on hand, so I substituted
white granulated sugar for it as well as adding 2 tablespoons of malasses (found that substitution online).
for the crumb 1/2 cup
granulated sugar 1 1/2 tbsp light brown
sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp
white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extract
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces
white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons
granulated sugar 1/2 cup milk Additional confectioners
sugar for remaining whipped cream Chocolate covered cocoa nibs,
for garnish
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g)
white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
for the dough 1 tsp active dry yeast 3/4 cup warm water (104 - 110 °F) 2 cups all purpose flour 1 cup cornstarch 5 tbsp
white granulated sugar 1/4 cup canola or vegetable oil 2 1/2 tsp baking powder
For light brown
sugar - substitute 1/2 cup (105 grams)(120 ml) dark brown
sugar plus 1/2 cup (100 grams)(120 ml)
white granulated sugar
7 kiwis (6
for tha drink, 1
for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave whole
for the pitcher 4 - 5 cups of water 6 - 8 tablespoons
white granulated sugar, depending on the sweetness of the fruit.
For Crunchy Granola Bars, combine 1 cup finely ground nuts, 1/2 cup
granulated sugar (coconut palm
sugar, light brown
sugar and / or
white granulated sugar), 2 cups old fashioned rolled oats, 2 cups puffed rice cereal in a bowl and mix.
1 cup (200 grams) superfine or caster
sugar (if you don't have superfine
sugar simply take 1 cup (200 grams)
granulated white sugar and process it
for about 30 seconds in a food processor)
The recipe calls
for superfine
sugar which dissolves easier in the whites than regular
granulated white sugar.
8 large eggs 1 1/2 cups (300 g)
white granulated sugar plus 1 tablespoon more
for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more
for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional
for marbling)
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons
white granulated sugar or cane
sugar pinch of salt 1/4 teaspoon vanilla bean paste
For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup
white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose flour + extra
for dusting surface Canola Oil (3» of oil in your pan)
I swapped brown
sugar for granulated white sugar (using less, too).
1/4 tsp saffron 2/3 cup butter 1 3/4 cup milk 50 grams of fresh yeast (note: I use 2 packages of 0.6 oz) 1 egg 3/4 cup of
granulated sugar 1 tsp salt 6 1/2 cup all purpose flour Raisins
for decorating Egg
white to be brushed on before baking
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (
for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant»
white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup
sugar - SPLENDA
GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup
granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup
white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder
for dusting (optional)
1 cup crème fraîche 1/2 cup sour cream 1 teaspoon finely grated shallot (using a Microplane) 1 scallion,
white and light green parts only, trimmed and thinly sliced 2 1/2 teaspoons finely chopped dill fronds 3/4 teaspoon
granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons
white vinegar Potato chips,
for serving
1 cup (8 ounces) unsalted butter plus more
for pan 2 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 1 cup light brown
sugar, packed 1/2 cup
granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup
white chocolate chunks 1/2 cup macadamia nuts, roughly chopped
Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached
For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon
granulated sugar 1/4 cup olive oil
3-1/2 cups bread flour plus more
for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons
granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable oil plus more
for greasing 1/2 cup warm water 1 egg
white for glaze Poppy seeds, sesame seeds, coarse salt and dried onions
for topping
**** Make superfine
sugar by processing regular
granulated white sugar in your food processor
for about 30 seconds or until
sugar is ground very fine.
Ingredients
For the Cake 1 1/2 cups all - purpose flour 3/4 cup
granulated sugar 1/4 cup natural cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup vegetable or canola oil 1 tablespoon distilled
white vinegar 1 teaspoon vanilla extract 1 cup water
Ingredients 1 cup
white whole wheat flour 3/4 cup all - purpose flour 1 cup old fashioned oats 2 tsp cornstarch 1 tsp baking soda 1 tsp kosher salt 1 cup unsalted butter, softened 3/4 cup brown
sugar 1/4 cup
granulated sugar 1 egg 2 tsp vanilla extract 1 Tbsp milk 1 cup M&M candies, plus a few extra
for finishing
Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups
granulated sugar 1 1/4 cups packed brown
sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup
white chocolate chips 1 cup chopped walnuts or pecans (optional, if not using, add more chips) Sea salt (
for sprinkling)
Ingredients: 3/4 cup tapioca starch / flour 1/2 cup sweet
white rice flour 2/3 cup superfine brown rice flour 6 tablespoons gelatin 1 teaspoon kosher salt 1/2 cup lukewarm water (110 degrees F) 1/4 ounce (1 package) active dry yeast 2 teaspoons
granulated sugar 2 large eggs plus 1 large egg
white, beaten 2 tablespoons olive oil, plus more
for handling dough
183g (3/4 cup) Egg Whites 96g (1/2 cup)
Granulated Erythritol (i use low calorie
sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs
White Vinegar (I use Apple Vinegar)
While stevia is another
granulated sugar substitute, I can't guarantee positive results because erythritol provides the bulk on par with
white sugar (which is necessary
for baking), whereas stevia only provides the sweetness.
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups
granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring
For Frosting / Filling: 2 1/2 cups
granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups
granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring
For Frosting / Filling: 2 1/2 cups
granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best - quality
white chocolate, melted and cooled Preheat oven to 350 degrees.
ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more
for greasing) 3/4 cup all purpose flour (plus more
for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2 cup
sugar (divided) 1/2 teaspoon vanilla extract 1/4 cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1 cup + 2 tablespoons
granulated sugar 1/4 teaspoon fine salt 1 tablespoon
white vinegar 1 tablespoon vanilla extract
For almond filling 6 tablespoons butter at room temperature 3/4 cup slivered blanched almonds 1 tablespoon all - purpose flour 2/3 cup
granulated sugar 1 large egg 1 egg
white 1 teaspoon vanilla extract 1 teaspoon almond extract
*** Make superfine
sugar by processing regular
granulated white sugar in your food processor
for about 30 seconds or until
sugar is finely ground.
I'll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G. CRUST: 17 oreo cookies, crushed finely1 / 4 cup butter, melted1 Tablespoon
granulated white sugar CHEESECAKE: 3 (8 ounce) packages cream cheese, at room temperature1 1/2 cups
granulated white sugar4 large eggs, lightly beaten3 Tablespoon unsweetened cocoa1 cup sour cream1 / 2 cup buttermilk2 teaspoons vanilla extract1 teaspoon distilled
white vinegar2 ounces red food coloring (two 1 - ounce bottles) FROSTING: 3 ounces cream cheese1 / 4 cup butter, at room temperature2 cups powdered
sugar, sifted1 teaspoon vanilla extract fresh mint sprigs,
for garnish heavy duty foil 1.
Real talk: There is no real substitution
for white,
granulated sugar.
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached
For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon
granulated sugar 1/4 cup olive oil
For the relish: 2 (16 - ounce) cans whole beets 1/2 cup
granulated sugar 1/4 cup
white vinegar 1/2 cup sliced red onion 2 tablespoons lemon juice 1 teaspoon kosher salt 1/4 cup well - drained horseradish
For the Whipped Cream: 1 cup heavy cream 1 tablespoon sour cream 2 tablespoons
white granulated sugar
Ingredients: 12 ounces fresh cranberries, rinsed and picked over
for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown
sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon
granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard
White Wheat Flour 1/4 teaspoon kosher salt
Because I've been trying to stay away from processed
sugars like
granulated white sugar or brown
sugar (see this post
for more on that), I've been enjoying finding new ways to sweeten my food.
3/4 cup
white whole - wheat flour 1/2 cup all - purpose flour 2 large eggs 3/4 cup
granulated sugar 1/2 cup coconut oil (or butter) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 teaspoons vanilla extract 1/2 cup low fat milk 12 medium strawberries, plus a few more
for garnish 2 tablespoons icing
sugar Preheat oven to 180 ° c and place 12 cupcake cases into a tray.
To make in a food processor: Place heavy whipping cream, pure vanilla extract,
granulated white sugar and cocoa powder in food processor with whip attachment and turn on high
for approximately 3 minutes or until stiff peaks form.
Good old
granulated,
white sugar has been getting a bad rap
for a while now.