Add powdered
sugar about a cup at a time, until desired consistency is reached.
Slowly add the powdered
sugar about a cup at a time until you are able to get it to the right consistency.
Not exact matches
But retail and other industry reports, like this infographic from discount aggregating site Coupon Follow, suggest the average trick - or - treating kid can consume around three
cups of
sugar (or
about 7,000 calories of candy) on Halloween.
In fact, it's packed with
sugar and calories — a
cup contains
about 600 calories, or the same amount as two turkey and cheese sandwiches or
about four cereal bars.
for the tomato sauce (makes
about 2
cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano
about 1 lb diced plum tomatoes 1/2 teaspoon coconut
sugar pinch red pepper flakes sea salt and freshly ground black pepper
about 5 clementines — divided 2/3
cup coconut
sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from
about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
3/4
cup unsweetened almond milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4
cup coconut
sugar 1
cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4
cup freshly squeezed orange juice
about 3
cups grated parsnips 1 1/2
cups walnuts or pecans — chopped
1
cup hazelnuts 14.4 oz box graham crackers, crushed (
about 4
cups) 8 oz dark or semisweet chocolate 1/2
cup dark alkalized (Dutch process) cocoa powder 1 1/2
cups (3 sticks) unsalted butter, at room temperature 1
cup packed brown
sugar, dark 2 large eggs
- If the icing has a yellow color or resembles soup gradually add in
about one more
cup of powder
sugar.
All you need for your own quick version of this addictive street snack is 1 1/2
cups of your favorite raw nuts, some
sugar, a little water, and a hot saucepan, and you're
about 4 minutes away from an authentic New York City treat.
salt 50g (1/2 bar) Green and Black's white chocolate, chopped
about 1/3 -1 / 2
cup turbinado
sugar (or as needed)
I don't know
about you, but for me it's been a good long while since I've had chocolate peanut butter
cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered
sugar rolled into balls and coated in chocolate).
In a small sauce pot over medium high heat, boil the 1 1/2
cups sugar and the water, until syrup reaches
about 240F degrees.
Bananas have more
sugar than apples 1/2
cup of applesauce has
about 18g
sugar versus 1/2
cup banana has around 27g.
117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain
about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown
sugar 1 lb of smoked brisket, chopped 1
cup bourbon
In any case, I'd add
about 1/3 — 1/2
cup of fresh pineapple cut into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more
sugar than might be good for breakfast.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (
about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to
about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Gradually begin adding the powdered
sugar,
about one
cup at a time, until frosting is light and fluffy.
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2
cup honey 1 tablespoon brown
sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Zest from 1 orange,
about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optional
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4
cup granulated
sugar 1/2
cup light brown
sugar 2
cups (
about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Butternut Squash Cake 4 large eggs 1 2/3
cup (374 grams) granulated
sugar 1
cup (237 ml) vegetable oil 2
cups (
about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2
cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
I also added a teaspoon ground cinnamon to the batter plus quarter
cup brown
sugar and 2 capfuls (
about a teaspoon) vanilla extract.
Beth's Best Biscuits: 6
cups King Arthur Unbleached All - Purpose Flour 3/4
cup granulated
sugar 1/4
cup baking powder 1 1/2 teaspoons salt 1
cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (
about 1
cup) 2
cups very cold lowfat (1 %) milk
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T
sugar per
cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for
about 8 minutes, until cherries are slightly softened / Remove from heat.
In my second round, I didn't add any
sugar or syrup, added dark chocolate pieces (
about 3/4
cup) instead, only 1/2 teaspoon of cinnamon instead of 1 teaspoon and baked muffins.
Place
about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut
sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep
sugar from sticking), then close the iron and cook according to your iron's directions.
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp
sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens,
about a
cup - mint and cilantro,
about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Process 3/4
cup flour, salt, and
sugar in food processor until combined,
about 2 one - second pulses.
Beat in remaining 3/4
cup orange /
sugar, 2 tablespoons at a time, until mixture is thick and foamy,
about 4 minutes.
Yes, by using the gelling power of these tiny little seeds we can transform a few
cups of ripe fruit into a low -
sugar, spreadable, spoonable jam in
about 20 minutes.
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.
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.
Two, I put pureed fruit in the pot with 1
cup of
sugar and let it sit for
about 2 hours because I had to make dinner, give Timothy his bath and put him to bed.
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.
Egg beaters instead of eggs, and agave nectar (
about 1/3
cup) instead of brown
sugar.
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.
Blueberry Chipotle Barbecue Sauce Makes
about 4
cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons
sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Also mixed in
about a
cup of semi-sweet choc chips at the end, and sprinkled a handful of pecans and a bit of course maple
sugar over the top before putting it in the oven.
Gradually add powdered
sugar (
about 1
cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.
Baklava muffins from here Filling: scant 1/2
cup (50g) chopped walnuts 1/3
cup (67g)
sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1
cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4
cup (50g)
sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1
cup + 2 tablespoons buttermilk Topping:
about 1/2
cup honey Preheat the oven to 200ºC / 400ºF.
In saucepan, combine 1/2
cup honey, almond butter and brown
sugar; cook stirring occasionally over medium heat until it comes to a boil;
about 10 minutes.
4 slightly heaped
cups (
about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4
cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2
cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
Gradually add in the remaining 1
cup sugar and beat until light and fluffy,
about 5 minutes.
To pickle radishes — or anything really — follow this method (for
about 1 lbs of veggies): Bring 1
cup water, 1
cup vinegar, 1/4
cup sugar, and 2 tbsp kosher salt to a boil.
Banana Nut Cake 2
cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter, softened 1
cup granulated
sugar 3 large eggs 1 teaspoon vanilla 3/4
cup buttermilk 1 1/4
cups mashed bananas (
about 3 large) 3/4
cup chopped peanuts
Pour 2
cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol
sugar or coconut
sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for
about 2 minutes.
2
cups all purpose flour 1 1/2
cups white
sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish
cup of buttermilk 2 eggs 2
cups diced rhubarb,
about 1/2 a pound
I take
about 3/4
cup warm water and add it to a bowl, drop in
about 2 teaspoons yeast and a pinch of
sugar let it activate for
about 10 minutes.
Chocolate Peanut Butter Graham Bar Recipe Ingredients 1
cup ground graham crackers (
about 8 full crackers) 3/4
cup peanut butter 3/4
cup semisweet chocolate chips 1
cup sugar -LSB-...]