Sentences with phrase «n't add the brown sugar»

I didn't add the brown sugar the first time and the brownies came out not so good.

Not exact matches

When I prepare it I sometimes add honey, molasses, coconut sugar, and at last resort, brown sugar.It is hard making sure that I am not bringing up my children to learn to be hooked on sugar.

I didn't have cocoa butter but had brown sugar turn out good smell wonderful with peppermint and ylang ylang essential oils with a little olive oil added

Since most recipes i make are never banana - y enough, i doubled the bananas, used greek yogurt insteaf of oil, used all brown sugar to sweeten (figured all that banana moisture did nt need syrup moisture) and instead of millet added 2 handfuls of coconut, 1 handful of oats, and a handful of sesame seeds — still not quite maui, but best ive ever made!

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 caAdd 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 caadd 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.

I did not have brown sugar on hand so I used 1/2 cup + 2Tbs of a Splenda / brwon sugar mix, I also added 1/2 cup of chopped pecans.

Just made this on this cold, drizzly day and it was perfect — dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small).

I normally don't add any sweeteners to my oatmeal, but the brown sugar in this bowl is so good.

I didn't have brown sugar on hand, so I substituted white granulated sugar for it as well as adding 2 tablespoons of malasses (found that substitution online).

The brown sugar adds not only flavor but moisture as well while the vanilla yogurt keeps these bars moist longer.

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

I also wanted a chunkier granola so I didn't whiz it as fine as you did and replaced a little honey for one brown sugar and added vanilla!

I don't keep brown sugar on hand so I used granulated sugar (reduced to 245g) and added 2T molasses.

I just made this and I although I followed it step by step, I think the sugar burned a little as the finished product was quite dark and not very sweet, I added more cream and some brown sugar along with some set honey to balance the flavours, its delicious but has that bitter caramel note, one that I love but that I didn't expect from this recipe.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

I love salty and sweet together, but I can't say I ever thought to put brown sugar on potatoes... it sounds pretty darn delicious, though, especially with the added awesomeness of Meyer lemons!

my hubby does nt like sloppy joes or tomatoes so they werent his favorite and i added the 2tbsp of brown sugar to hide the tomato flavor.

I just made this recipe — I am used to a less healthy version, with ketchup but I honestly could not tell the difference.I used one whole onion and green pepper as veggies and added a tbsp of brown sugar.

I alsoy add 1/4 cup of brown sugar and 1/4 cup of ketchup, but that is up to you if you want to add or not.

I didn't see the note about not using quick oats and all I had was natural peanut butter so I did add extra brown sugar.

Now this is not a Demerara or Turbinado sugar; it is brown sugar made the way we are used to, with molasses added back into granulated sugar.

You don't taste them specifically, but they beautifully add to the caramely - brown sugar taste of a great chocolate chip cookie!

I know some people don't care for Brussels Sprouts, but I'm telling you — adding sweet bursts of craisins and caramelizing them with brown sugar will make you a believer!

I made these with the 1/3 cup brown sugar, and didn't change anything else except add a little ground cloves with the cinnamon.

I didn't have honey so I used a combo of brown sugar and Maple syrup also added a little fish sauce.

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

I didn't cook the pineapple before adding it to the cake pan, I just added a bit of brown sugar and butter to the pan.

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

Since I didn't have honey, I just added a pinch or two of brown sugar.

I add brown sugar and warming Fall spices — cinnamon, ginger, nutmeg, cloves, allspice — which complement and intensify the pumpkin flavor of the cornbread, though not in a cloying, overly sweet way, as many «pumpkin spice» flavored things tend to be.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Now, add your remaining sauce ingredients: 1 1/2 cups ketchup, 1/2 cup cider vinegar, 1/3 cup packed brown sugar, 1/3 cup yellow (ballpark) mustard, 1/4 cup molasses (not blackstrap), 3 Tbsp.

CLIF Bar: These bars are far from healthy, made up of mostly refined sugars from brown rice syrup (one of the highest on glycemic index of sweeteners) and processed oat syrup, processed soy (not the same as whole soy), poor quality added processed fats from vegetable glycerin / canola oil / sunflower oil, and saturated fat from cocao butter.

The brown spots make them sweeter meaning you don't need as much added sugar.

Brown sugar is not only more damp than granulated and powdered sugar, it's missing that cornstarch thickener, so I added some to help the frosting set up.

A lot of people don't realize it but you can grill pineapple - and if you add brown sugar to brulee it, its divine!

To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate.

It may be flashy, but it sure ain't fussy: You merely cook sugar in a skillet until it melts and turns golden brown, then add diced cooked bacon and finely chopped hazelnuts and cook a bit more.

Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup white chocolate chips 1 cup chopped walnuts or pecans (optional, if not using, add more chips) Sea salt (for sprinkling)

I can't imagine how good they would have been if I added the brown sugar

I made it for Thanksgiving made the following alterations and loved it: — replaced 3/4 of the sugar with brown sugar — used 1c of whole wheat flower,.5 c all purpose — substituted fresh cranberries for the chocolate chips — added oats in with the cranberries at the end, not sure how many but it was a wonderful addition.

Add 2 tablespoons brown sugar and cook until the sugar melts and the oats are golden brown, about 4 more minutes, watching carefully so that it doesn't burn.

Vidalia onions are not available at this time of year so I just used yellow onions and added a generous teaspoon of brown sugar (a frequent ingredient in French onion soup).

The one sugar that won't work very well is brown sugar, which is simply white sugar with molasses added to it, making it a bit too sticky for powdered sugar.

I am definitely starting to use date sugar a lot since it is 100 % dates, however it has a strong flavor which doesn't pair well in certain applications and adds a dark brown sugar color.

I added 1 big tablespoon of protein powder and I added 2 huge tablespoons of chia seeds and let them sit a little I did nt use the stevia cause I knew I was gong to brush on some sugar free cinnamon brown sugar syrup.

The combo of brown sugar and syrup adds a nice maple flavor, which can't be beat.

Also I substituted Stevia because I didn't have any with light brown sugar and added 1/8 cup of chocolate chips.

and adjust by adding a bit more brown sugar if it isn't sweet enough for your liking.

If you don't mind sugar, I'd just add two tablespoons of unrefined or brown sugar.