Sentences with phrase «of baking powder because»

of baking powder because she only tested that using a tube pan, and didn't want to definitively say that 1 tsp.

I used soy milk instead of almond, used double the amount of baking powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.

Added in extra tsp of baking powder because I thought the brown flour would be slightly heavy.

I added an extra half teaspoon of baking powder because I reckoned the mixture would be heavier with the oil.

Not exact matches

It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and flour are much smaller than they are in the states (in the US, there are huge bags of nuts, flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.

I never throw away baking powder that is out of date because it lends itself to cleaning all kinds of stains on surfaces (just mix with a little water).

Because the batter is made with yeast instead of baking powder, it can hold up for several days in the refrigerator.

I like the Tropical Traditions teeth cleaner, which only contains: purified water, organic virgin coconut oil, baking soda, xanthum gum, wildcrafted myrrh powder, stevia, and organic essential oils of cinnamon and clove, if you get the cinnamon flavor, as I do because I take homeopathics so need to avoid mint (which is surprisingly difficult to do).

I used butter instead of shortening, baking powder instead of baking soda (because that's all I had), and xylitol with 2tbsp water instead of honey.

I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!

I wouldn't make the batter the night before because baking powder begins to react as soon as it gets wet, so you'd lose some of the fluffiness.

Almost all of the baking powder available today is double - acting baking powder because it is a very effective leavener in cooking.

we ended up making this twice because i had printed off the recipe before the switch to baking powder instead of baking soda (it's my own fault for being a bad environmentalist and printing off the recipe instead of bringing my laptop into the kitchen.

I had a bit of a false start with this recipe after I tried a recipe for baked donuts and they came out looking like mini footballs, but I think the donut recipe was at fault, because since then I've used this egg replacer powder in all sorts of cakes, cookies and brownies and it's worked well every time.

Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out of honey (Cook equal parts water to organic cane sugar, added vanilla for flavor, then cool to use in this recipe), added additional 1/2 tsp baking powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.

I also added baking powder instead of baking soda because I didn't have.

Sourdough waffles are extraordinarily light, and their flavor has an edge (because of the period of fermentation) that puts them in another category from the more usual baking powder version.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

One idea would be to try an aluminum - free baking powder, because you might be sensitive to the bitter taste that comes from that kind of baking powder.

i have another egg replacer «recipe» that my family has used for ages because of my brother's many allergies: for 1 large egg: -1.5 tbsp water -1.5 tbsp vegetable oil -1 tsp baking powder

I do really want this recipe to work, because I am thinking next time to try baking powder instead of soda, and to reduce the heat to about 325 and bake it for more like an hour and 20 minutes, to see if that helps (reducing the heat while extending the baking time will help keep the crust from burning while the inside fully cooks).

I used agave for sweetener and also added vanilla, instant espresso powder (dissolved in water with baking soda, pinch of salt and 1/4 mashed banana (because I wanted them a little sweeter.

Because of this, sweet cookies will do well with baking soda paired with molasses if no baking powder is on hand.

No sinking because I used the 1 teaspoon of baking powder and soda each.

But not, because it meant just that many more chips!Then, I whipped up a quick olive oil blend of oregano, pepper, garlic powder, and onion powder, and brushed the little triangles with them.Then baked in the oven for 10 — 12 minutes and homemaaaddeee pita chips!!

I used a 9 ″ x13 ″ sheet pan with the full amount of baking powder (because I didn't stop and read the note before dumping it all in) and they cake came out perfect!

I wish I'd read your update sooner, because I also concluded that mine had too much leavener, because nothing else was strange or unusual about the recipe other than the 1 TABLESPOON of baking soda (no baking powder) to 3-1/2 cups of flour.

I enjoy baking with plant - based protein powder in replacement to regular flour, because it's really easy, fool - proof, and it adds just the right of fluff and texture that you need to make muffin and cake - style recipes like this one work without adding refined flour products.

Cacao powder is also one of my favorite foods to bake with (or make raw desserts with like I've done in this recipe) because it works great as a replacement to refined white flour.

With big chocolate chunks wrapped in an intense chocolate dough, these cookies should actually be called triple chocolate cookies because they have three types of chocolate: cocoa powder and melted baking chocolate in the batter, and over-sized dark chocolate chunks that melt into creamy pockets of heaven.

Mainly because I'm not a fan of baking with protein powder - I don't really like the taste and texture it gives.

The sweet loaf started because of popularization of baking soda and baking powder in the first half of the 20th century and thus that banana bread became a standard feature of American cookbooks.

Because of the baking powder and apple cider vinegar action going this low carb keto bread actually rises as it bakes!

I add a bit of agave nectar because a small amount of carbohydrates enhances the brain's ability to uptake tryptophan as well, and sometimes a bit of unsweetened baking cocoa powder to get some antioxidant effects.

I generally have a supply of Paleo Pro protein powder because it's got plenty of protein (26g per scoop) for my smoothies and snacks like these delicious baked treats.

A note about substitutions: because each type of protein powder bakes differently, I would only recommend substituting rice protein (or a pea / rice blend).

Because of this, I only tend to use loose powders for baking and setting under my eyes.

But I was missing that extra buttery taste from the pancake, so next time, I'll melt about a tablespoon of ghee and add it to the batter as well as add an extra 1/2 teaspoon of baking powder, because I love insanely buttery, thick pancakes.

Your cake probably didn't rise because of the baking powder.

I just substituted baking powder 3:1 for baking soda only because I realized I was out of baking soda after I started the recipe.

Think of it like a cake recipe where you add baking powder and salt — which can be unpleasant on their own — because they taste delicious when combined with the other ingredients.