Sentences with phrase «milk and sugar if»

Not exact matches

Hi Ella — not sure if I can have coconut sugar as I'm intolerant to coconut (coconut oil and milk do Not have a good effect on me!)

They will realize if you get proper extraction you don't necessarily have to add sugar and milk — you can drink it black.

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

Place the remaining blood orange juice, milk, cream, sugar and lemon extract if using into a medium pan.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

Raspberry Coconut Fool Like a creamy, sweet, light, and tangy dream, this sugar free (or refined sugar free, if you use a natural sugar instead of xylitol) treat is made with full fat coconut milk, raspberries, vanilla, and extra coconut flakes or nuts.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistencIf the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistencif it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

The nutrition stats are included below, but remember, if you make substitutions like using honey or soy milk, the calorie count, sugar and fat will change.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Mix all of the oats, along with salt, leavening, a smidge of (brown or coconut) sugar, and buttermilk (nondairy milk + vinegar or regular buttermilk if you prefer / drink dairy), and then spread in a greased or well - sprayed 8 - inch baking pan.

Store - bought almond milk has a lot of added sugar and even if you get unsweetened almond milk it still has a lot of additives in it that I wouldn't want to consume on a regular basis.

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

of course if you're the patient / enterprising type, you can make your own dulce de leche — boil some milk and sugar and wait and wait wait — but I like the ease of enjoying this heavenly treat in a can

In small bowl, combine icing sugar, milk and vanilla to make an icing of drizzling consistency, adding more milk if necessary.

I was wondering if I could substitute almond milk for regular milk and coconut palm sugar with brown sugar.

In a medium bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if using) and vanilla.

Add powdered rice milk (if using) and then slowly add 2 1/2 cups powdered sugar, beating well.

If you are not familiar with panna cotta, it is a traditional Italian creamy custard dessert that is made with cream, sugar and milk.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

And it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigAnd it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday night.

for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.

Stir in sifted icing sugar, and remaining 1 tbsp milk if you want to thin the glaze a bit more.

3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown sugar 1 tbsp butter, cut into small pieces 1 1/2 cups whole milk (plus extra for thinning if needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon juice 1/4 tsp salt

1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste

Just wondering if you have tried making a regular dairy free buttercream with coconut using spectrum shortening, coconut oil and / or dairy free butter, confectioners sugar, vanilla and coconut milk.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

I can't think of any vegan options, but if you are a not a vegan (I'm not), you could cut the brown sugar and just sweetened condensed milk.

Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it set until yeast gets activated -LCB- and this will tell you if the yeast is still active -RCB-

for the raspberry buttercream: 225 grams (1 cup) unsalted butter, softened 1/2 teaspoon kosher salt 600 gram (5 cups) confectioner's sugar, as needed 30 - 90 grams (2 - 6 tablespoons) half - and - half or whole milk, as needed 1/3 cup freeze - dried raspberries, crushed into powder drop pink food coloring, if desired

(If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

If you don't want to make royal icing, then add some milk or water slowing to a cup or more of icing sugar until you get the desired consistency and add food colouring.

If Sheer khurma gets thick, add some extra milk, adjust sugar and enjoy it hot or cold.

* 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.

If you are the kind of person who likes «extra caramel drizzle» at Starbucks, I suggest increasing the coconut milk solids to 3/4 cup, and the brown sugar to 3/4 cup.

Second, if you add more flour, you are changing the ratios; meaning that you might need to add more baking powder, salt, sugar, and probably oil and milk.

if you read further, things like skim milk powder, anhydrous milk fat, lecithin, and even more sugar sugar are listed.

Once cooled, prepare icing by whisking confectioner's sugar and only enough milk to make a drizzling consistency, then spoon across the tops of the buns, if icing is desired.

The time it takes and the calories from sugar and milk make it a more indulgent breakfast, if you're really watching your weight.

Combine mascarpone, rind, icing sugar and remaining vanilla seeds in a bowl, adding milk if necessary until spreadable.

To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat cream cheese, condensed milk, sugar, baking soda, bakingpowder, cornstarch, lemon juice, lemon rind (if used), and vanilla.

If it's too thick, add a couple more drops of milk, and if it's too thin, add a few more spoonfuls of powdered sugaIf it's too thick, add a couple more drops of milk, and if it's too thin, add a few more spoonfuls of powdered sugaif it's too thin, add a few more spoonfuls of powdered sugar.

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

If making the glaze, in a small bowl whisk together powdered sugar, milk, and maple syrup until smooth.

Brush the top crust with milk and sprinkle with sparkling sugar, if desired.

If you've used Swerve in place of sugar, add 1 tablespoon of nondairy milk to the batter and mix to combine, so the batter is easier to scoop.

Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top.

If you are a coffee purist, feel free to pair these cinnamon butterscotch blondies with a coffee made with Dunkin' Donuts ® Extra Extra Creamer — which is made from real sugar, milk, and cream and gives your coffee a wonderful, smooth flavor.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

If you have some milk and some chocolate on hand, you're in business (ok, sugar, water and salt, too).

Nicole, you state «place the milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.»