Sentences with phrase «half cups of sugar»

But retail and other industry reports, like this infographic from discount aggregating site Coupon Follow, suggest the average trick - or - treating kid can consume around three cups of sugar (or about 7,000 calories of candy) on Halloween.

Next to it was a tiny cup of sugared soda.

Tia Maria 1 shot of espresso 2 tbsp of whipped cream 1/4 cup of sugar for dipping

How do you re-create that sense of small - town coziness with your online community, considering they may be spread from Seattle to Sarasota and, well, can't just pop in to ask to borrow a cup of sugar?

In fact, less than one in ten Brits, (9 %), have asked a neighbour for a cup of sugar.

In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth.

In other bowl beat the whites and when are firm add the 1/2 cup of sugar that you have, beat well, incorporate slowly the mix of yolks that you reserved.

Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar.

I only used 1 cup of sugar, and still needed to add a couple tablespoons of milk.

These look awesome, but 2 cups of sugar seems like a lot.

In a bowl beat the yolks with 1/2 cup of sugar by 5 minutes, add the vanilla, flour and baking powder.

Continue beating, gradually adding the remaining 1/4 cup of the sugar until soft peaks form.

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

WHISK together the flour, baking powder, baking soda, and 1/4 cup of the sugar in a bowl.

Evenly sprinkle 1 cup of the sugar over the margarine.

My great aunt taught me to make Special K (the cereal) bars with 1 cup each of sugar, corn syrup and peanut butter.

Add 1/2 cup of sugar to the bottom of a cast iron pan.

In a large bowl, whisk the whole eggs and yolks with 1/4 cup of the sugar, the vanilla and salt.

In a pan mix 1 cup of water + 1/3 cup of sugar and boil for 10 - 15 minutes.

In a medium mixing bowl, combine the flour, corn starch, baking powder, salt, baking soda and 1 1/2 cups of the sugar, set aside.

Slowly add the 1/4 cup of sugar and beat until they form stiff, glossy peaks.

Make 2 cups of rhubarb sauce: 3 — 4 cups of coarsely chopped rhubarb cooked with 2/3 — 1 cup of sugar and a pinch of salt for eight or ten minutes until just tender.

Pour puree into a large, heavy bottomed stainless steel pot with one cup of sugar, lemon zest and lemon juice.

Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour cream [I used nonfat yogurt]

You can use 1 cup of melted butter or oil, and 1/2 to 1 cup of sugar (depending on how sweet you want them to be).

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites until just foamy, them sprinkle the remaining 1/4 cup of sugar into the whites, whisk to stiff peaks.

Two, I put pureed fruit in the pot with 1 cup of sugar and let it sit for about 2 hours because I had to make dinner, give Timothy his bath and put him to bed.

Sprinkle with the 1/4 cup of sugar and dot with the butter.

You can increase or decrease the size of this recipe by remembering you'll need one garlic clove for every cup of sugar snap peas.

Combine one cup of sugar and one cup of water in a saucepan.

I love this sweetener when I'm baking because it's easy to work with since 1 cup of xylitol is the same equivalent of 1 cup of sugar.

In a saucepan combine the yolks with the passionfruit puree and 1/2 cup of sugar and 1 tablespoon of lemon juice.

I weighed 4 pounds (a little extra actually) of pitted peaches and plums and then cooked the fruit, got the sieved fruit mixture that already had one cup of sugar in it and then added 3 more cups of sugar.

Anyway... add 1/2 cup of the aquafaba to a small sauce pan along with 1 cup of sugar.

It turned out way too sweet for me, I used the 1/2 cup of sugar and bing cherries, so perhaps a tart cherry would have been better.

Place one cup of the sugar in a small bowl and add 1 cup of the hot water, whisking until the sugar has completely dissolved.

Melt remaining 1/2 stick o butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

In your mixing bowl, combine 3/4 cup room temperature, unsalted butter and 1 1/2 cup of sugar.

Start with 3/4 cup of no sugar - added, low - sodium tomato juice and add the juice of 1/2 lemon, a dash each of hot sauce and Worcestershire sauce, fresh ground pepper to taste, and 1 shot of vodka.

About 1/2 cup of sugar to 1 tsp of cinnamon is a good ratio, but you can use as much or as little as you like.

I ended up using slightly less than 1/2 cup of sugar as I like the barfi to have the natural sweetness of carrots.

Gradually add 1/4 cup of the sugar, and continue beating until stiff peaks form.

1/2 cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips

Place cranberries and 1/2 cup of sugar in food processor and pulse until cranberries are finely chopped and sugar is incorporated, careful not to puree.

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

2 cups of sugar is just too much for me anymore... (although I remember the days where I wouldn't have even thought twice about it...)

The ultra light syrup is a mixture of 5 cups of water and 1/2 cup of sugar.

In a medium heatproof bowl, whisk the egg yolks with 1 cup of the sugar, the lemon juice and lemon zest.