Repeat with remaining bag of popcorn and 2
more tablespoons of sugar mixture.
Add 2
more tablespoons of sugar to the blender, along with the juice of one lime (or lemon) and the basil.
Add a few
more tablespoons of sugar if you want to balance out the matcha flavor.
I haven't tried the cookies without the applesauce before, but I would add about 3 tablespoons of the vegan butter spread (or regular butter if you're not vegan) and a few
more tablespoons of sugar (about 2 to 3).
I tried it today, the only thing is that I'd add a few
more tablespoons of sugar.
Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two
more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!
Sprinkle the tart with 1 - 2
more tablespoons of sugar, depending on how sweet your fruit is.
Otherwise, you can also use 1/3 cup of oil instead, and add a few
more tablespoons of sugar.
I would try almond flour and perhaps add 1
more tablespoon of sugar and a dash of cinnamon.
Not exact matches
I had a mess too but I added
more powdered
sugar and like a
tablespoon of heavy whipping cream.
I added three
more tablespoons of chili powder and a
tablespoon of sugar.
Here's a fun tip: to make this salad even
more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple
tablespoons of brown
sugar over medium - high heat.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or
more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C
of pistachios and stir together with cornstarch and 1/4 C
of the superfine
sugar — or skip this step / Using an electric mixer beat egg whites and cream
of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C
sugar 1
tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2
more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus
more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2
tablespoons sugar 1 cup grated parmesan cheese, plus
more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2
tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly
more cakey than custardy) 1
tablespoon pumpkin pie spice 1/2 cup brown
sugar (this is not a really sweet custard, so add another 1/4 cup brown
sugar if you prefer) 1 teaspoon vanilla extract
Although this holds true for this original Cooking Light recipe as well, it does give
more than 16 servings (so about 1 teaspoon butter per serving and a
tablespoon or so
of sugar).
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups
sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons sea salt, plus
more for sprinkling
I added a
tablespoon of molasses and used dark brown
sugar — much
more complex flavor and still super easy!
I based it loosely off
of one I can't even remember — a 1:1 ratio
of room - temperature cream cheese and butter (around 6
tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle
of salt, and around 3 cups
of powdered
sugar until I realized adding
more sugar was not going to help the runniness.
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.
2 ounces (1/2 stick) unsalted butter, softened — plus
more for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup) 1/2 cup light brown
sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup
sugar 3
tablespoons cornstarch 1/8 teaspoon ground nutmeg
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered
sugar, sifted, plus
more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand mixer, combine the butter, powdered
sugar, and vanilla seeds.
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).
2 cups
sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend
more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4
tablespoon mustard seeds 4
tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners»
sugar, sifted 1 teaspoon pure vanilla extract 2
tablespoons lemon juice Up to 1/4 cup milk
of choice 1
tablespoon grated lemon zest,
more to sprinkle on top, optional
Pie filling 5 - 6 cups sliced, peeled apples (you might want
more or less depending on the size
of your pie plate) 1
tablespoon cinnamon 1 teaspoon nutmeg 2
tablespoons flour 1/4 cup brown
sugar
8 large eggs 1 1/2 cups (300 g) white granulated
sugar plus 1
tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream
of tartar 1/2 cup whole milk 1/4 cup honey plus 1
tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest
of 1 medium lemon finely grated 2 teaspoons
of culinary quality matcha powder (optional for marbling)
Remove pot from heat and check jam for sweetness — I prefer my jam as is, with the 2
tablespoons of coconut
sugar, but add
more to your desired sweetness level!
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus
more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated
sugar or cane
sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Add 2 or
more tablespoons of this mix to the
sugar scrub.
200g Spelt flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown
sugar, plus
more for sprinkling 3 loaded
tablespoons of Honey A
tablespoon Anise liquor (see above) A
tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash
of Vanilla
2/3 cup half - and - half +
more for brushing, very cold 2
tablespoons honey zest
of 1 lime 2
tablespoons granulated
sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
Other odds and ends — all in very small amounts
of 2 to 4
tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a
more risotto - like rice, caramelized onions (sort
of fajita style), bronzed carrots (slices
of carrot roasted with blackening seasoning and brown
sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple
of artichoke hearts, a dab
of roasted red peppers, and half
of a veggie burger made with black beans and corn.
* 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.
Ingredients - 1 bottle (750 ml) dry rose wine - 1/2 cup
of white rum - 2
tablespoons sugar (
more to taste depending on how sweet you like yours - 1 1/2 cups sliced strawberries - 1 sliced lime - 1 1/2 cups seltzer or soda water (you may not need this depending on how fizzy you like it
Add 3
tablespoons rice vinegar, 1 Tbsp sesame oil and 1 tsp
sugar with a pinch
of crushed red pepper flakes (or
more if you want them spicier!).
The most popular marinade is made up
of equal quantities
of tomato ketchup and vegetable oil (enough
of these two to cover all
of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some
sugar (not
more than a
tablespoon).
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2
tablespoons packed brown
sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero powder (or
more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
Ingredients 1 cup
of oat flour 3
tablespoons of brown
sugar 1/4 cup
of plant - based milk
of Read
more
Add a
tablespoon of the milk, then
more of the powdered
sugar until it's the consistency you like.
Sprinkle a couple
more tablespoons of the cardamom -
sugar on top.
1 cup 2 % Greek yogurt, plain 1/2 cup cane
sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added
more zest) 2 1/2
tablespoons melted coconut oil (or 2
tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use
more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or turbinado for sprinkling on top (optional)
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners»
sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2
tablespoons finely grated lemon zest 1 large egg yolk (plus 1
more if needed) 2
tablespoons heavy cream Filling: 5 cups blueberries 3
tablespoons corn starch 3/4 cup (150g) superfine
sugar 2
tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners»
sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted +
more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown
sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat until melted and browned.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined
sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added
sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts,
more or less finely chopped
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
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable Mix 16oz 1 Can
of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive Oil butter
sugar (optional) salt and pepper Pour in about 3
tablespoons of olive oil or enough to coat bottom
of -LCB- Read
More -RCB-
I added a 1/2
tablespoon more of the balsamic and about a teaspoon
of ground cloves and used only 1/2 cup
sugar.
I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3
tablespoons of pure maple
sugar to give them a little
more sweetness and add stickiness to the batter.