I usually only have natural, unsweetened peanut butter on hand (just peanuts and salt), so I find 2
heaping tablespoons of sugar to be perfect.
adding to that lots of cinnamin and 2
heaping tablespoons of sugar, what a great breakfast bread.
Not exact matches
coconut
sugar,
heaping tablespoon of Lyle's Golden Syrup (may substitute agave nectar) and poured over cake.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated
sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3
heaping tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
11
tablespoons unsalted butter 1 1/4 cups white granulated
sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose flour
heaping cup
of garbage mix - ins (I used 4 nutty bars that I sliced.
Drop a
heaping tablespoon of batter on top
of the
sugar ribbon layer and smooth as best you can.
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated
sugar 100 grams (1/2 cup) brown
sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2
tablespoons) coconut oil 85 grams (6
tablespoons) butter 2
tablespoons desiccated coconut 1
tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
I melted chocolate chips (a
heaping 1/2 cup scoop; cut the
sugar to about 1/3 cup) with 1
tablespoon of coconut oil (also all I had) and 1
tablespoon of butter for the cake.
* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in
heaping tablespoons of chocolate cocoa powder to taste and
sugar if using unsweetened chocolate — use more or less chocolate or
sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.
4 organic eggs, 3
tablespoons coconut
sugar, 1
tablespoon vanilla extract, pinch salt, 3 drops DoTerra peppermint essential oil,
heaping half cup
of bittersweet chocolate chips and 1/3 cup coconut oil.
* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2
tablespoons unrefined
sugar (I used Madhava blonde coconut
sugar) * pinch
of fine sea salt * 1
heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)
Roll a
heaping tablespoon of dough into a ball and roll in the confectioners»
sugar mixture to coat completely.
So delicious I ate a couple for breakfast - it was the perfect sweetness for me with 3 rather
heaping tablespoons of powdered
sugar!
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine
sugar finely grated zest
of 2 large lemons 2
tablespoons lemon juice 4 large eggs 1 cup minus 2
tablespoons buttermilk **, well shaken
heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine
sugar Preheat the oven to 180 °C / 350 °F.
Gather
heaping tablespoons of the dough into balls and roll them to coat in the
sugar.
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1
tablespoon (220g) all purpose flour 1/3 cup (47g) icing
sugar pinch
of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine
sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1
heaping cup jam Preheat the oven to 180 °C / 350 °F.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons
of vanilla extract 1
tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal 3 teaspoons
of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
I didn't have brown
sugar so I used 2
heaping tablespoons of turbinado
sugar instead.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3
heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4
tablespoons organic
sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Dough 2
tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2
heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane
sugar 1
tablespoon (11g) refined coconut oil, melted (but not hot) 3
tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1
tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch
of ground cinnamon
Optional: Chocolate Frosting, Dairy - Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's
sugar (powdered
sugar) 2
tablespoon unsweetened cocoa (not the Dutch - process kind) pinch
of salt 2
heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2
tablespoons water (or milk or coffee)-- use a bit more if needed
1
tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant
tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1
heaped teaspoon brown
sugar or grated palm
sugar 2
tablespoons fish sauce 1
tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
2
Tablespoons dry yeast,
heaping 1/3 cup warm water (110 - 115 degrees) 9 cups flour, divided (you can use any mixture
of white or whole - wheat flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup
sugar 6 eggs 2 teaspoons salt 3 - 4
Tablespoons butter, melted
Starter 75 g water 75 g strong white wheat flour 1
heaping tablespoon of your (active) sourdough starter Dough all
of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g
of caster
sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate
1 3/4 cups almond or soy milk 1
tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut
sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1
heaping teaspoon baking soda 1
heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
I love very juicy lemonade, so typically make it one glass at a time: two
heaping teaspoons
of sugar dissolved in a couple
tablespoons of water, then fill the rest
of the glass with juice.
Grab your bowl
of apples, add 2
tablespoons of flour, 1 cup
of sugar, 1/2
tablespoon of salt, 1
tablespoon of cinnamon, and the
heaping spoonful
of butter.
Using two spoons or a small spring - loaded ice cream scoop, drop
heaping tablespoons of dough (about the size
of an unshelled walnut) a few at a time into the
sugar - cinnamon mixture.