Sentences with phrase «more sugar when»

I also like to add more sugar when necessary!

He wants it to be known that he also went to the store at 2 am last week for more sugar when I was testing batches 5 and 6 of these muffins.

Not exact matches

When your blood sugar levels are high, you're more likely to go ahead and make a difficult decision, says Horton.

Noshing on a simple carb like bread sticks or dinner rolls before a meal can cause blood sugar to spike and fall quickly, amping up hunger and causing you to eat more when the real meal arrives.

A California company called Dexcom connected a continuous glucose monitor (a device that had been around for more than a decade) wirelessly to a smartphone (or smart watch), allowing the user to read, plot, and share blood sugar levels with anyone, at five - minute intervals, all day long — and sending an alert when patients were at risk.

When the sugar is processed, the corporation sells it on the international market and divides the income with the private producer, who receives a bit more than half.

They are the ones who use racist, nasty comments about the poor on welfare and call them «takers» when in fact the Federal government spends 10 times more on corporate tax loopholes and «corporate welfare» in subsidies to oil companies, the sugar and corn industries and many others.

Yes, its high in cholesterol, but it increases HDL cholesterol, helps control blood sugar, and is a vital source of «anti-stress» antioxidants — even more so when I added a little bit of melted cacao nubs into this amazing recipe!

When ready to serve, dust cake with powdered sugar and drizzle with more bourbon caramel sauce.

``... my goal with this book is not that you eat more baked goods, but that you have excellent recipes when you do bake, and also that your grain - free, sugar - free treats are better for you, easy to digest and full of nutrition.»

It is darker and not as sweet as the more refined Grade A, but when used in moderation, it also doesn't seem to promote that nasty sugar rush and subsequent crash.

This is more of a general question but when you list brown sugar measurements, are they supposed to be packed or unpacked?

I'm thinking I might reduce the sugar even more when I make these again because they are SUPER sweet (maybe because of the ripeness of the bananas).

If you do make this tart, trust me on that layer of sugar, it enhances the taste of the corn, which always tends to go well when it's more on the sweet side of the taste spectrum!

They're sweet and a touch salty, there's vanilla and dark brown sugar and when they bake together, terrible things happen, such as the fact that they disappear quickly, and you have to make more.

A more recent survey by international market research firm GfK found that nearly half of consumers, 48 percent, report that «free from GMO ingredients» along with «low sugar or sugar - free» are the important factors when deciding which food or beverage product to eat or drink.

The longer the banana has to ripen, the more the fruit's sugar develops making for a way sweeter though admittedly mushier banana (which is why I only use them like this when the texture isn't important).

I have a larger - capacity food processor than I did when I made the sugar - sweetened version, and found that to get the right texture for the filling I had to use more almonds than called for in the previous recipe — the smaller amount never got finally ground in the larger capacity bowl.

I noticed that the cookie baked with the white sugar spread more when it was baked.

When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt.

When all the powdered sugar is incorporated increase the mixer's screed to medium high and beat for 3 more minutes until the frosting is really light and fluffy.

Dried fruit is very high in sugar because all of the water is removed when the fruit is dehydrated, making the fruit smaller in size and more concentrated in sugar.

This year I used the new method I discovered when making my bergamot marmalade by cutting the fruit in half, boiling it then chopping and boiling with sugar I did however take more care with the peel and tried to chop the pulp really well to get a clearer marmalade.

So I've had some private comments lately asking why I say recipes are «sugar free» when they have Palm Sugar... Read more

When directions say, «beat / mix until smooth,» and one of those ingredients is sugar, are you supposed to beat until the sugar is completely dissolved and there's no more granules?

Just when I was trying to decide whether to make some more sparkling cranberry cheese bites with the leftover sugared cranberries I...

At a low boil, cook the sugar mixture until it reaches 215 degrees (you could go as high as 220 degrees depending how thick you like your syrup — remember it will thicken more when cool).

One more question... I'm right in the middle of making it now, and noticed when I added the sugar to the chocolate and stirred and stirred, it is still very grainy from the sugar.

I don't measure anymore when I make this — sometimes I use coconut palm sugar, less nuts, more butter... This is a very forgiving recipe — just taste it before roasting to adjust seasoning but it always comes out good

makes the madeleines keep more of their volume when baked) 2 eggs 1/2 cup plus 2 tbs (125 g) natural cane sugar 1/2 cup (140 g) roasted apple puree

It's basically just like frosting, when it's too thin add more confectioners sugar, when it's too thick add more liquid.

When we consume more sugar than our body needs:

But when you add diced apples between the puffy layers of cinnamon sugar, this dessert becomes so much more.

I've been waiting a while to try this recipe out but have been hesitant because that is a LOT of butter for such a small cake... but I finally went for it one day when I had a bunch of little kids over... and little kids always need more sugar, right?

When I see that I get areas in the pan where the sugar is becoming brown and others where is still clumpy white, I remove the pan from the fire and just keep stirring until I get a more homogenous mix..

2 (scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp water to bring it to 2 cups.

The weeks when I am more savoury, the less I crave and think about sugar — I often don't want it when it's offered which I find very interesting as this was never the case previously.

I made some adjustments as I can't seem to help myself when it comes to making recipes just a little bit healthier, but if you'd like your cobbler a bit richer and sweeter, feel free to add more butter / oil and sugar.

When compared to roasting or baking, boiling has also been shown to have a more favorable impact on blood sugar regulation and to provide sweet potatoes with a lower glycemic index (GI) value.

I mean heck... how cute are those chunky fingers on that striped cookie??!! On a side note, when working with fondant or watching a baking tv show and you are absolutely intrigued by the fondant or sugar work and want to learn so much more... you can!

Better Batter is what I use when I need a bit more structure (like cut out sugar cookies since it's a very simple doughs and I don't want it to fall apart at all) and / or a bit more chew (like gingerbread cake and morning glory muffins).

If you would like more sugar and cinnamon on the top, feel free to sprinkle more on top of pancake about 12 minutes into cooking when it has just started to puff.

Now I usually have it out only once in a while so I'm not bothered for those few occasions when I do fancy it, but if you do decide you want sushi in your life more often, you could be really clever and make this sugar - free quinoa variety by the Sugar - free fairy.

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

When I took it out to bake I used powdered sugar instead of flour then topped with almonds and sifted more powdered sugar on top!

These will «wow» even the pickiest of eaters and leave you craving more, especially when you find out they're completely sinless — made with Paleo, gluten - free, grain - free, vegan, dairy - free, refined sugar - free, and clean - eating ingredients!

When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce, sugar, and sesame oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.

I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid.

The researchers were surprised with the findings: «This was a major surprise for us — that soybean oil is causing more obesity and diabetes than fructose — especially when you see headlines everyday about the potential role of sugar consumption in the current obesity epidemic.

I usually go the pavlova route when I have leftover egg whites, especially because they work with anywhere from 5 - 8 egg whites by adjusting the sugar (you could use more, but at that point it's better to layer than have one large base).