Sentences with phrase «of eggs and sugar»

But instead of full fat cream cheese and tons of eggs and sugar like most cheesecakes have, I used 1/3 less fat cream cheese and Greek yogurt, plus 1 egg and only 1/3 cup sugar.

And like most sponge batters it starts with a beaten mixture of eggs and sugar into which is added sifted flour.

and the point of a foam cake, in this case a génoise, is to whip the snot out of the eggs and sugar, creating the most air bubbles and volume to have a light, delicate cake.

I came across some others but they have a lot of eggs and sugars which I am trying to avoid (especially since I do love sweet things).

Not exact matches

The recipe includes 6oz of butter and two large eggs along with caster sugar, baking flour, baking powder and vanilla extract.

They are a radical reduction of the use of sugar, the elimination of coffee and other stimulants, the forswearing or minimal use of alcoholic beverages, the substitution of organically grown vegetables for chemically fertilized ones and the derivation of proteins from beans, whole grains, and, in moderation, eggs and cheese.

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

When the 30 minutes are up, brush the top of the bread with egg white and sprinkle with sugar mixture, except on the cross bones.

With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner's sugar as you whip the egg whites.

Add eggs, vanilla, melted butter, cinnamon, salt, sugar and most of flour.

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

The sea foam frosting is a combination of egg whites and coconut sugar for a caramelized, melted marshmallow topping.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

I used a chia / flax egg in place of the eggs (You can also use just a flax egg), they have reduced sugar, great fiber, and are loaded with vitamins like Potassium.

Adding egg yolk helps the dough hold together, and a tiny bit of extra sugar balances out all the flavors.

Purée the garlic into milk, combine it with an equal part of cream, temper in your egg yolks with sugar, and then spin it in an ice cream machine.

2 egg whites 1 C powder sugar 1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food coloring

In a bowl of an electric mixer, beat butter, white sugar, eggs, and vanilla.

Categories with more complex associations in terms of health such as eggs, meat as well as sugar and sweeteners have fallen at the tail end of the spectrum of category growth.

Third, chess pie is a pie that's filled with a mixture of eggs, sugar, and butter.

While they do contain cane sugar the majority of the sweetness comes from un-processed sources making them a healthy alternative to traditional egg, butter and sugar varieties.

To make the Italian meringue icing: Place the egg whites in the mixer bowl and add 3 tablespoons of sugar.

With lots of buttery brown sugar, eggs, a little bit of flour and pecans.

- Add in the sugar, cream of tarter and vanilla with the egg whites beating for 6 minutes of medium speed.

Here, raw cookie dough bites --» raw» in the good sense of the word, not a raw batter of flour, sugar and eggs — are filled with nutrient - dense nuts and oats and sweetened with raw agave nectar.

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

In the bowl of an electric mixer, mix together the eggs, vanilla and sugar.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

Typically I use all of 3 ingredients: chocolate, eggs, and a pinch of sugar.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

So now you have another recipe in your arsenal to use after making a batch of my Gluten - Free Vegan Caramel Sauce and it's vegan, gluten - free, dairy - free, egg - free, soy - free, paleo - friendly and contains no refined sugar.

I made a batch yesterday and wanted to make two colors, so I made two half batches of the almond paste (in other words 70 g almond flour, 70 g icing sugar and 25 g egg whites for each) to which I added the color.

The base is a creme anglaise recipe which is a thick, rich sauce made of egg yolks, sugar, milk, heavy cream and my personal favorite, lots of vanilla bean!

In a bowl of mixer with a whipping attachment, whip eggs, sugar, salt and vanilla at high speed for 5 - 6 minutes until you get a very airy and bright cream.

In a large bowl, whisk the whole eggs and yolks with 1/4 cup of the sugar, the vanilla and salt.

In a heat - proof bowl put egg whites, salt and sugar and place on top of the water pot (it is important to make sure the water does not touch the bottom of the bowl).

The tart filling is just simple custard of heavy cream, eggs, sea salt and light brown sugar, with some optional espresso powder and bits of smokey bacon.

The base of a crostata is past frolla, a sweet short crust pastry, made of flour, sugar, butter and eggs.

Pulling out the calculator you can figure that the sugar is 55 % of the flours, equaling 170 g, eggs at 32 % would be 100g (or two large eggs), liquid (the milk and lemon juice) at 70 % would be 220g, and the fat (butter) at 37 % would be 113 g. It's a specific ratio, but it worked for this jam filled muffin, and I was happy with the results.

In bowl of an electric mixer, fitted with the paddle attachment, combine the eggs and sugar.

In the bowl of a mixer, cream together the shortening, eggs and sugar.

A little richness from the buttermilk and egg with a little bit of butter, and just a hint of sweetness from one tablespoon of brown sugar.

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 care.

Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops).

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

Gisslen's Professional Baking ratio states a quick bread or muffin has a ratio of flour: 1.00, sugar: 0.55, eggs: 0.32, liquid: 0.70 and fat: 0.37.

Egg beaters instead of eggs, and agave nectar (about 1/3 cup) instead of brown sugar.