Sentences with phrase «much sugar and butter»

Through each bite I knew how much sugar and butter I was consuming but I literally could not stop myself.

Could you please advise how much sugar and butter I can use in place of honey and applesauce for this recipe?

Not exact matches

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

The lack of flour, butter, eggs and sugar means it is much lighter than its traditional equivalent, and of course much healthier.

A lot of recipes I've seen have much more oil or butter and lots of sugar — both of which pack on the calories.

Chelsea buns are pretty much an English version of a cinnamon roll — a yeasted dough rolled very thinly, covered with butter and caster sugar and currants, rolled into tight swirls and baked all nestled together.

I also add almond butter for extra protein, and coconut sugar for lower glycemic index... just a few twists that don't change the taste much if at all.

Considering it has so much butter, sugar, extracts, and half a dozen eggs I had high expectations.

I can't imagine how much money I've spent on things like butter, flour, and sugar — fun fact: I originally dabbled with using the domain «flourbuttersugar» — or how different my life would feel without getting to connect with so many sweet and truly wonderful people through food and the internet.

-LSB-...] coconut oil for the butter (which is pretty much our go - to substitution), and then I came across this recipe from The Prairie Homestead, which not only uses coconut oil but also substitutes honey for sugar.

The most available peanut butter is in cans, and is almost pure peanut purée - actually healthier (less sugar and fat) and I think tastier than the US stuff - though also much thicker and grainier.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

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!!!

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

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.

Full of great banana flavor, lightly sweetened with just enough sugar to keep it super tasty, but not so much that it tastes like cake, and lightened up with a little Greek yogurt to keep it nice and moist and a few tablespoons of butter to maintain that delicious flavor.

The recipe I made for Hamilton Beach was a single serve breakfast cookie Chocolate Speckled and Seeded Breakfast Cookie, a much healthier option than the sugar and butter on white bread treat I would cook up as a kid.

Just re-testing the reply within a reply on your blog It's depressing indeed thst butter and sugar makes it taste SO much better but does nt help your hips or waistline!

I don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results.

I made these completely wrong — used quick oats, used natural peanut butter (those are the things I had one hand), I also added too much brown sugar so added even more quick oats and guess what — THEY WERE AMAZING!

Good, homemade granola is slightly sweet, wonderfully crunchy, and chock - full of delicious extras — nuts, dried fruit, warm spices, coconut, or pretty much anything else you could think of that would be delicious smothered in a little butter and sugar and baked up to crispy perfection.

Butter and sugar need only be mixed (or «creamed») for about 30 seconds — much longer and the butter warButter and sugar need only be mixed (or «creamed») for about 30 seconds — much longer and the butter warbutter warms up.

I'm still trying to bake as much as I can this month, still trying to infuse my home with the Scandinavian aromas of hot butter, sugar, and spice.

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

Merely adds more butter (causing them to run slightly) and more sugar (causing the edges to burn slightly) to the standard Toll House recipe, which is too sweet to begin with and has as much butter as will make a proper cookie.

Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast.

No crumb topping — too much butter and sugar.

This way you can control and know just how much added sugar is going into them, and allows you to add more filling and nutritious foods like nuts and seeds, nut butters, or ground flaxseeds.

Was really excited to try this recipe, though I could not imagine why that much butter and sugar were needed in the topping.

I'm generally not much of a white chocolate fan, in fact I've often mocked it for calling itself chocolate when really it's only cocoa butter (if it's high quality white chocolate) and sugar but I take it back with these cookies.

After thinking about all of the wonderful cobblers and crisps I have had in my lifetime and realizing how much butter and sugar they have, I needed a somewhat healthy berry alternative.

I actually thank you so much, just added butter to the sugar and eggs and they were so delicious kids and hubby loved them.

My sister makes a fabulous peach cobbler, and I was curious to see if I could make a similar one that didn't have so much butter and sugar.

Doing this for all your recipes gives you the exact amount of flour / butter / sugar etc. you'll need in total, so you can purchase just the right amount — not too much and not too little!

I have found the best way to make the filling is to first soften the peanut butter and butter in the microwave as this step makes it so much easier to beat in the sugar.

I'm definitely not saying this is the equivalent to a brownie with all the goodness of butter, sugar, and eggs but it's enough to satisfy my chocolate craving without so much guilt.

The easy combo of soft white bread smothered in too - much - butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts.

When you eat almond butter, your blood sugar won't spike and you will be much less tempted to give in and opt for junk food.

They have chocolate chips but not too much to overpower the rich caramel flavor from the browned butter and brown sugar.

I would like to see recipes that are low GI, using agave instead of sugar (even non-refined still makes your blood sugar rocket) and complex carb and without too much butter (I often use sunflower oil in cakes instead).

«Pare off some of the crust of the manchet - bread, and grate off half as much of the rest as there is of the root, which must also be grated: then take half a pint of fresh cream or new milk, half a pound of fresh butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and butter: then put in the grated bread and carrot with near half a pound of sugar, and a little salt, some grated nutmeg and beaten spice; and pour all into a convenient dish or pan, butter'd, to keep the ingredients from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»

I used corn flour in place of semolina, canola oil for sweet butter and stevia in place of sugar... I don't measure very often so I am not sure how much carrot and Granny Smith apple I added but I can tell you this... I ate more of them than all four dogs put together which was NOT my intention.

1 1/2 cups of confectionars» sugar is way too much for this quantity of cream cheese and butter so I cut it to 1/2 cup and added 1 tbl spoon of maple syrup.

I find those good old traditional cookies addicting, but they are SO full of so much sugar and lots of butter that I hardly ever make them like the original recipe.

Whipping in as much as air possible into the butter and sugar as you cream them together (try not to over whip as this could cause streaks after you bake it).

Much of the chocolate consumed today is in the form of sweet chocolate, a combination of the solids, cocoa butter or added vegetable oils, and sugar.

Thanks so much for letting me know how it turned out for you And all of those combos sound amazing — especially the cinnamon / sugar / butter — yum!

It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.

I love sweet potatoes and I'm beginning to see them in more and more recipes these days, much different from the traditional mashed sweet potatoes with butter, brown sugar and pecan Thanksgiving type deal (which is also great — but so is being different!).