Not exact matches
Use 1/8 cup of cinnamon
sugar, place at the
bottom of the pan, then rotate the pan around so that the cinnamon
sugar sticks to where the butter is.
I debated skipping the
sugar in the pan an just putting a parchment round in the
bottom and finally decided
to stick to the recipe.
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour
sugar over the chopped up grapefruit and mix
sugar with the fruit 5) Allow grapefruit -
sugar mixture
to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit -
sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour
to ensure it does not
stick to the
bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade
to cool before serving with toast or crackers
In a medium pot, combine the chocolates, cocoa powder, salt,
sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't
stick to the
bottom.
310 g unbleached all - purpose flour 30 g cocoa powder (Dutch processed) 1/2 teaspoon ground cardamom 1/2 teaspoon salt 170 g (1 1/2
sticks) butter, softened 200 g powdered
sugar 100 g firmly packed dark brown
sugar 1 1/2 tablespoons Nielsen - Massey Madagascar Bourbon Pure Vanilla Extract 1 teaspoon Nielsen - Massey Pure Chocolate Extract 1 egg 60 ml unsulphured original molasses 50 g
sugar to dip glass
bottom
The
bottom line here is
to stick to homemade juices and smoothies
to steer clear of adding anything artificial
to your diet that could potentially cause inflammation and
to keep your
sugar intake low.