Sentences with phrase «over icing sugar»

To decorate, sift over some icing sugar, scatter over the reserved pistachios and top with the rose petals.

Not exact matches

Pour into a rocks glass rimmed with salt or sugar over ice.

Pour 1 shot of vodka and 2 shots cranberry juice (100 percent juice, no sugar added) over ice.

Pour 1 shot vodka, 1 shot cranberry juice (100 percent juice, no sugar added), and 1 shot fresh - squeezed grapefruit juice over ice.

For icing: Drizzle with your favorite icing or for a lower sugar treat just drizzle a little warmed coconut butter or honey over the rolls, as seen in the photo.

THAT should say something... these cookies won over fried pillows of dough drizzled with honey, cinnamon - sugar, whipped cream and ice cream.

Serve it warm over vanilla ice cream (bake the pie dough scraps, brushed with cream and sprikled with cinnamon and sugar, and then add them to the whole thing).

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

You could totally make these treats with regular marshmallows because it's really the added cinnamon / brown sugar / butter mixture that is spread over them before rolling them up and the drizzled icing on top that makes them so cinnamon roll - like.

Mix the icing sugar and bourbon together in a bowl until smooth, then spoon into a small piping bag and drizzle over the top of the doughnut.

Most recipes will tell you to crush the fermented lime over ice, add a heaped spoon of sugar, and some club soda for a «refreshing» drink.

Thanks to Sonnet over on In Sonnet's Kitchen it's the completely sugar - free answer to a Bounty ice cream.

These don't last long either, sometimes we cut them up and sprinkle over no sugar add ice cream.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

So I mixed the brown sugar with the cinnamon and sprinkled it over the top and when the pudding cake was done and I scooped it into serving dishes, I sprinkled butterscotch chips over the top and served with a small scoop of salted caramel ice cream.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

At Andrew Carmellini's veg - focused Little Park in New York City, pastry chef Jennifer Luk crisps soppy brioche with cinnamon sugar and crumbles it over her brioche - infused ice cream to mimic the warming flavors.

Meanwhile, make the drizzle syrup by mixing the lemon juice with the icing sugar in either a small saucepan or a heatproof glass bowl and either stir in the pan over a gentle heat until fully dissolved and simmering or heat in the microwave until dissolved and just beginning to boil (stirring frequently in between microwave bursts).

Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.

Sooo, I quickly added some vanilla, vanilla ice cream, and a dash of sugar, and made it into a «creme anglaise» that I drizzled over the slices with chopped hazelnuts.

Most ice cream recipes also call for about 2/3 cup to over 1 cup of granulated sugar.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

My sweet tooth took over and made my icing with a bit of powdered sugar and a wee bit of almond milk.

This recipe started out as a raw cheesecake, but as it's been so hot over the past few weeks we kept eating it while still frozen, and I realised it was actually a pretty amazing strawberry ice cream cake — minus all the dairy, eggs and refined sugar of course!

(Also in calorie, carb, sugar, and fat count...) It is made by baking a boxed chocolate cake mix, according to package directions, then poking holes in it and pouring sweetened condensed milk, along with optional caramel (like the jarred stuff for topping ice cream), all over the cake.

One tricky thing about «sugar - free» is creating healthy desserts that are meant to be snow white — vanilla frosting, ice cream or just plain powdered sugar dusted over cakes, scones or pies — without sugar!

For the frosting: Sprinkle 1/2 cup of icing sugar over the bottom of a non-stick skillet.

The chocolate can also be roughly chopped into chocolate chips for cookies, melted over ice cream or used for s» mores (all sugar - free, if you chose the stevia route).

Steam sugar snaps over boiling water, covered, 2 minutes, then transfer to a bowl of ice water to stop cooking.

To make the ice cream, heat 1 cup of the heavy cream, sugar and salt in a medium saucepan over medium - low heat, stirring occasionally.

To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7 — 8 minutes.

I had royal icing left over from making the unicorn sugar cookies, and decided to use it to make a homemade, unicorn - themed twist on classic candy buttons: rainbow unicorn poop candy buttons.

Or strawberries macerated in sugar and good balsamic vinegar over vanilla ice cream.

Pour the sugar mixture over the ice, then do the same with the Bourbon / Rye and bitters.

Pour over ice and garnish with a sugar cane stick and mint leaves dusted in powdered sugar.

Melt the remaining white chocolate and drizzle over or simply leave to cool in the tin before dusting with icing sugar and cutting into squares.

Plop a couple of tablespoons in a sieve, and sprinkled over your cookies, scones, apple turnovers, or any other baking where you're wanting an «icing sugar» style appearance.

Sift the icing sugar (500g) and then beat it into the margarine / baking block — I prefer to add the sugar a couple of spoonfuls at a time as this makes it easier to combine and minimises the amount of sugar that flies out all over the kitchen.

Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve.

Add the icing sugar (300g) and beat until fully combined — I prefer to add the sugar a couple of spoonfuls at a time as this minimises the amount of sugar that flies out all over the kitchen!

The approved refreshment is a dollop of Morgan's Blood: pour five jiggers of rum over a half teaspoon of brown sugar, stir well, add two ice cubes, a dash of bitters and serve.

Even back in the day when all you did was serve cake and ice cream and play pin - the - tail - on - the - donkey, you still had to send invitations, prepare food, and make sure there were enough adults to handle the excited children who bounced all over the place from the sugar rush.

Tip: This luscious sauce is also good spooned over no - sugar - added ice cream, angel food cake, or fat - free pound cake.

Make over your drink: Unsweetened iced tea is your best bet, whether you're getting a bottled or at a restaurant, since it contains zero added sugar.

Served hot or over ice, if you can refrain from adding any sugars or ingredients other than espresso and low fat milk, this is not an unhealthy choice.

Spread over the plain cake, then cover with the walnut - topped cake and dust with a little icing sugar.

I love caramelizing some pine nuts in a little sugar, and tossing that and the berries with balsamic vinegar over vanilla bean ice cream.

Should she treat herself to a dish of ice cream for dessert, she adds another 260 calories, including over 100 calories as fat, but her percentage of calories as fat drops 9 points to 57 percent because of the high levels of carbohydrate calories from the sugar in the ice cream.

Mix together powdered sugar and water to make icing then drizzle over the top.