Sentences with phrase «in fine sugar»

Roll tops of cookies in the fine sugar, if desired.

These are made with an easy yeast dough and tossed in fine sugar while still warm for an addictive treats.

Not exact matches

Hi Sarah, I prefer using maple syrup to agave as I find it doesn't spike my blood sugar so much but in terms of making a difference to the recipes, using agave would be absolutely fine!

6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted

Maple butter is heated, rapidly cooled, then rewarmed and stirred vigorously — instead of ending up with big crystals of maple sugar in syrup, the sugar crystals are very fine and densely distributed in the reduced maple syrup.

Yes honey would work just fine, use it in the recipe just as you would sugar.

Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust.

Combine chia seeds, millet, oats, sugar, baking powder, and salt in a blender and blend until a fine powder forms - it will look like regular flour when you're done.

I'm in sorta high altitude Mexico City but didn't make any changes to the recipe (except using the smaller amt of sugar) and it turned out fine (although they are a leetle on the flat side, but the flavor is great, so I don't care).

Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture.

Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs.

I did grind the almonds and sugar in my thermomix so wonder if perhaps they were too fine as well.

I have tried said flours in different proportions as well, so as long as you maintain the basic flour to fat to sugar ratio, the cookies will turn out fine.

Substituting white sugar instead of brown would be fine, but the cookies would be a bit lighter in color.

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

Beat the sugar with the almond paste until the almond paste is in fine pieces.

1 1/2 cups granulated sugar (preferably super fine — if you can't find it, simply put sugar in a food processor and let it run until it's a finer consistency)

I am on a special program called «Maximized Living» http://www.maximizedliving.com/HealthEssentials.aspx and a MAIN thing in this is avoid ALL sugar except «XYLITOL & STEVIA» which is fine to have!

Chocolate chip crust: in a food processor with a steel blade, mix flour, sugar and dark chocolate until the mixture is crumbly and the chocolate is minced into fine powder.

While I like turnips just fine, I love sweet potatoes more but I do wonder how turnips would turn out in a similar recipe (without the cinnamon and sugar of course).

I just didn't have any coconut palm sugar but it turned out as fine as in the picture!

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

I add the brown sugar in Step 3, but think it will probably work out fine to add it with the dry ingredients instead.

In the bowl of a stand mixer, beat almond paste and sugar until almond paste is broken up into very fine pieces.

In a high powered blender or food processor pulse the brazil nuts, coconut sugar and cinnamon until it forms a fine crumb, almost a nut butter.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

so i just put this in the oven, like others have said my carmel started crystalizing too after 7 minutes then i got the tofu mixture in it and it was almost hard i had to get my electric mixer and break up the sugar chunks to mix it, once i did that it seemed fine.

In food processor, pulse animal crackers, coconut, and sugar to fine crumbs; then continue to process until powdery, about 5 additional seconds.

It was a fine crumbed, dark chocolate pound cake type loaf with a hint of cinnamon in the cake and a lovely crunchy and sparkly cinnamon and spiced sugar crust.

It's totally fine to eat, but if you don't like the looks of the white stuff or if you want the date to be softer you can wrap it in a damp paper towel and microwave it for 5 seconds, the date will plump up and the sugar will be absorbed back into the date.

If you keep them in the fridge they should be absolutely fine with the 1/4 cup of sugar

Or, I haven't tried it myself, but it would probably be fine to bake the muffins the night before, then dunk them in the butter / cinnamon sugar in the morning.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Using raw sugar will give you the most course scrub where salt will result in a finer scrub.

You can make your own by processing 1 cup (200 grams) granulated white sugar in your food processor until very fine, about 30 - 60 seconds.

Once the butter - sugar paste has cooled (warm is fine, you just don't want piping hot), whisk in the eggs and vanilla.

Put the icing sugar in a large container or ziplock bag, then tip in the coated Chex, seal the container, and shake until the cereal is all coated in a fine layer of white.

I know superfine sugar can be quite expensive to buy, so a good solution is to make your own by processing 1 cup (200 grams) granulated white sugar in your food processor until very fine, about 30 - 60 seconds.

Because superfine sugar can be hard to find in grocery stores, just make your own by taking 1 cup (200 grams) granulated white sugar and processing it in your food processor until very fine.

Meanwhile, combine the cream cheese, butter, sugar, cocoa powder, salt, and vanilla in a food processor (a mini one is fine) and pulse until smooth.

It'll be fine outside of the fridge in a not - too - hot place (due to the high sugar content), but not for too long.

Ingredients 1 cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed

My Almond Fantasy Bar Cookies are made with Odense Almond Paste, which is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar and rolled through Italian millstones.

You just need to mix granulated sugar and a bit of tapioca starch in a blender or food processor until it's fine.

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In a food processor with a steel blade put almond meal, coconut, powdered sugar and cornstarch and process until you get a fine powder.

1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed

To make the crust, combine flour, butter, icing sugar and cocoa powder in the bowl of a food processor and pulse until mixture resembles fine breadcrumbs.

* 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)

Place sugar in a fine sieve, and shake it over cooled cookies.