Sentences with phrase «of adding the brown sugar»

I love the idea of adding the brown sugar and cinnamon, rather than just roasting the seeds plain.

I really like the idea of adding brown sugar in it.

Not exact matches

In a saucepan, add 1/2 of the vinegar, 1/2 of the garlic and the brown sugar.

If you want to temper it a bit add 1/2 cup of brown sugar or 1/2 cup of your favorite variety of honey.

The only changes were I used vegetable broth instead of water and I added a tbsp of brown sugar.

Used brown sugar instead of refined and added honey (who cares about calories) in the middle.

When I shredded the chicken I added a couple of hand fulls of brown sugar (real precise) and then let it simmer for an hour longer.

In another bowl (or the bowl of a stand mixer), add the peanut butter, sugar, brown sugar, and vanilla.

I added a bit of cinnamon to the batter and I mixed the brown sugar and cinnamon together to sprinkle on the layers.

Add some browned butter, a touch of brown sugar, and a sprinkling of green onions and you've got a potato dish from heaven!

Add the 2 lbs of pitted cherries, 1 cup brown sugar, 1 cup red wine, 2 star anise, 1 orange peel and 1 tablespoon of cornstarch to a sauce pot and bring to a boil over a medium - high heat.

Taste and add an additional tablespoon or two of brown sugar if you find the sauce to be too tart.

With its hearty blend of garlic, brown sugar, soy, citrus, and Creole seasoning, our Pourable Steakhouse Marinade adds all the flavor you could ever want in a steak!

Blackstrap is going to be much stronger and less sweet so you'll need to decrease the amount of molasses and add more brown sugar.

I used a combo of light and dark brown sugar for extra flavor and added a little more salt and espresso powder than the recipe called for, until I thought it tasted just right.

Taste and add an additional tablespoon or two of brown sugar if you find the sauce too tart for your liking.

Instead of maple syrup, i poured in hill honey sourced from my neighbour's rubber plantation in Kerala; the bananas were grown on our farm and the brown sugar was replaced with powdered jaggery (unrefined cane sugar)... i added some orange rind and left out the cinnamon...

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!

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

I added about 1/3 cup plain yogurt, used closer to 1/2 cup coconut oil, about 1 cup unpacked brown sugar, and just a little drizzle of maple syrup.

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

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.

A little sugar is added to give the pancakes a touch of sweetness, yet it also adds moisture and helps to give the pancakes their lovely golden brown color.

I did make some awesome swaps though: Coconut palm sugar for the brown sugar Honey for the maple syrup and chia seeds for the millet, which actually added a lot of «crackle» too!

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.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

I replaced white sugar with the light brown variety, and cut back on it, too; I added a splash of bourbon, salted butter and then doses of cinnamon, nutmeg and even cloves.

I also added about a tablespoon of brown sugar and used chunks of ham from a frozen homemade honeybaked ham hock.

Add the brown sugar, salt, half of the browned butter, vanilla and egg, stir well and make sure all the lumps are out of the brown sugar.

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).

i wiped sliced pears with lemon juice to stall browning, substituted pecans for walnuts, put 1/2 pat of butter in each core hole, sprinkled some brown sugar, drizzled with honey and added pecans.

simmer and added pinch of brown sugar and cornflour to thicken... I found this to blend lovely with the Cauliflower Rice.....

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

I added a bit of brown sugar to keep the recipe vegan and cut down the tartness.

Perry also likes to add a touch of sweetness with honey, agave, or brown sugar.

After cooking a test cookie, I used regular salt, doubled the spices and added another cup of brown sugar.

* Here's a link to my easy pie dough: http://penandfork.com/recipes/easy-buttery-pie-dough/ [br][br] ** If using light brown sugar instead of dark brown sugar, add 1 teaspoon of molasses.

Brown sugar and dried apricots and cherries add a touch of sweetness, while cinnamon, ginger and almonds lend a complementary savory note.

coconut sugar (most of this cooks off during cooking, but it adds a great flavor an less than a gram of sugar total — it also helps with browning)

However, it has the maple flavor that I need to add to certain winter cocktails (hot buttered rum, replacing some of the dark brown sugar with this) and to tea.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broadd chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden broAdd the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Honey, brown sugar, and granulated sugar add a touch of sweetness to these cookies.

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

Add in 3 tablespoons of tomato paste, a tablespoon each of Worcestershire sauce and red wine vinegar, and 1/4 cup brown sugar.

Love the idea to add a pinch of brown sugar.

Add the brown sugar, peanut butter, vinegar, soy sauce, hot sauce, vegetable oil, and 1 tablespoon of sesame oil.

I followed the advise of another review and relpaced the cup of white sugar w / 1/4 white and 1/2 brown sugar and added a spl...

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

So cream the butter, and then add granulated sugar and just a bit of light brown sugar.