Sentences with phrase «just use cups»

For recipes I find it's kinda 50/50 in terms of the measurements — a lot of people just use cups, teaspoons etc. but I find that method a bit inaccurate for baking.

if ever, should i change the measurements or just use a cup?

If he will be leary about the quinoa just use a cup or so the first time, and it may not bother him as there are so many other ingredients.

I've also used rolled oats for part of the flour in some of my recipes like this chocolate banana bread: http://wearychef.com/chocolate-oatmeal-banana-bread/ Or, you can just use cup for cup gluten free flour for the whole recipe.

Or even just use cup hooks under a cabinet to accomplish the same thing.

Not exact matches

Of course, you can always just use a coffee cup or bowl from your kitchen for this purpose, although possibly not with as good of results, as the best shaving bowls and mugs are typically designed to hold in heat, allowing you to warm up your lather before shaving.

Use meditation to rest your mind, and when you need to collect your thoughts, just get a cup of tea and collect your thoughts.

right!!!! so we just follow the truth absolute, no shame in using hands and a cup of water

Anyone living in relative comfort will see the inequality of life that is just not fair, yet we carry on buying a cup of Starbucks, or using an iphone even though such things done without by many could radically change life for others.

Hi Johanna, I just use a standard coffee cup.

For cups, I just use coffee mugs and just fill to half way!

Layers 1 cup / 125 g muesli, granola, puffed grains or just rolled oats 1 cup / 250 ml full - fat plain unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO - free soy yogurt)

I just use a regular coffee cup, tablespoon and teaspoon... I'm not sure of the ml volumes but I'm sure you will be able to find the information online x

I was just wondering, how much does the cup of buckwheat flour you use in this recipe weigh?

I had no buckwheat flour, so I used buckwheat groats (just over half a cup), soaked for 15 minutes, rinsed and then made it into a flour.

Do you think I can just use a bit more than the cup of almonds, instead of the 2.5 tablespoons of almond butter?

I just use a UK sized cup, about the same size as a coffee mug.

Hi Ella, just wondering what cups you use for your measurements?

I actually really don't know the weights — I literally just use a drinking cup or mug to measure them, as long as you use the same glass to measure all the ingredients it will work perfectly!

The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

We just used 1 cup and the batter was pretty thick.

I just couldn't allow myself to do the sugar - i don't use artificial sweeteners except a tad in my a.m. coffee - husband keeps big bag of wally world stevia - so I did it - I put a 1/2 cup of stevia instead of sugar and 1/4 cup of unsweetened applesauce instead of oil. . . .

The second time I used 2 lg bananas and subbed just shy of 2 cups of packaged oat flour (consensus on google subbed 1cup oat flour for 1 1/4 cup rolled oats), and used parchment paper.

If you wanted to just use oat flour, how much would you use to make the equivalent of 2 1/14 cup of oats that you grind?

I just put this into weight watchers builder and using oil, and 2 % milk and allowing 1/4 cup of brown sugar to sprinkle..

Glaze: Skipped the butter and cooking, used just 1 cup p.sugar, 3Tbl maple syrup, 1 Tbl milk.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

I really wanted to make this but the recipe is just too difficult to convert into uk measurements... not sure what the equivalent weight would be, we use ounces or gramms not cups... ended up abandoning the idea: -LRB-

I use an actual cup measure, I just find it much easier than weighing things out!

In any case, I'd add about 1/3 — 1/2 cup of fresh pineapple cut into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more sugar than might be good for breakfast.

Well, just so you know, when you blitz 5 cups of kale in a food (I used the Twister Jar of my Blendtec to make it really easy) it comes down to less than a cup.

Hi — just wondering if you are using 8oz of the melted coconut oil, or are using a dry 1 cup measurement for the solid coconut oil?

If you prefer smaller muffins, just use a standard size 12 - cup muffin pan and bake the muffins for 15 - 18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.

I had a cup of pumpkin puree in the freezer just begging to be used and I also had... Continue Reading

ooh, I was just wondering whether I might dare use my French hazelnut oil (bought at a local huilerie) to oil the cups and now this Frangelico suggestion has got me thinking I just might.

You can use sour cream instead, or you can just use the full 1/2 cup of oil instead and skip the yogurt.

I used 1/2 cup less sugar in the frosting and was generous with the heavy cream and it was just right for us.

I use buffalo sauce all the time but 3/4 of a cup for just a half a head of cauliflower plus a tsp of chili powder was way to much for me.

I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.

Hi Lily, I just use a measuring cup to press the crust up the sides, no real trick to share unfortunately.

I used 3/4 cup maple syrup (instead of the recommended 1/2 cup) and 1/4 tsp of stevia (because I feared bitter brownies after reading others» reviews), and was pleasantly surprised — just the right sweetness.

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white flour.

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

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]

I added about 1/3 cup plain yogurt, used closer to 1/2 cup coconut oil, about 1 cup unpacked brown sugar, and just a little drizzle of maple syrup.

I just use American cups.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Just change out the raspberry Greek yogurt for strawberry flavored and use a cup of chopped strawberries in place of the fresh raspberries.

I think next time I may reduce the sugar amount even more (for this I used 3/4 cup * unpacked * brown sugar)-- just to give it a barely - there hint of sweetness.