Sentences with phrase «sugar topping do»

(The caramel sauce and turbinado sugar topping don't help, either.)

Not exact matches

«It was just something that I was making in my kitchen because I didn't like sugar,» says Woolverton, whose company, Halo Top Creamery, has landed at No. 5 on Inc.'s 2017 list of the fastest - growing private companies in the U.S. «It wasn't until later, when I got an actual $ 20 ice cream maker, that I was like, «Oh, wow, there's something here.»»

Some suggest that Halo Top doesn't taste the same as classic ice cream; instead of sugar, the Los Angeles - based startup uses a sugar substitute.

Half fill a clean dry jam jar with flour, add a little sugar if desired (we don't because the kids add honey to the end result) crack in one medium - sized free - range egg, top with dairy - free milk (or dairy if you like!)

Tips for eating more: If you're put off by the sour taste of grapefruit but don't want to add refined sugar to it, try half a teaspoon of raw, organic honey spread along the top of half a grapefruit.

Then I just did a crump topping on top with coconut oil, flour, cinnamon and brown sugar..

If you are toasting the homemade version in the oven, don't dust the top with the powdered sugar and corn starch mixture (the dusting makes it harder to toast).

I didn't decorate them with icing, but I sprinkled a little bit of unrefined organic cane sugar on top and they are so delicious and perfectly sweet.

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).

These don't need to be decorated, they'd be really lovely just topped with coarse sugar before baking.

I put a rectangular cake pan over top of it though because I didn't want any bugs to land in the enticing sugar overnight.

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

However, just before baking, I do sprinkle the tops with just a pinch of raw turbinado sugar.

Added about 3 tbs of sugar and didn't top with anything... they are incredible!

So, I'm not sure these count as a «breakfast» anymore, since they have the added sugar on top — but being the rebels we are, my family ate them for breakfast and I didn't feel bad about it.

I loved that I didn't even need to add any sugar into them — instead, to make them sweeter, we drizzled a little of our favorite raw creamy honey on top.

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

I did not use the sugar on top.

Icing the whole thing or as I did slice each piece in half, sandwich the halves with whipped cream and then top with a homemade brown sugar icing.

I stockpile over-ripe, frozen bananas in my freezer (I think that's a form of enabling) just so that I can bake banana bread whenever the mood strikes me, as it did the moment I read about this sugar - topped coconut version.

If I'm going to make baked goods, sugar is sugar, and it seems a quality, sustainable, affordable product is best; however, I do use coconut sugar as a fancy topping sugar on occasion (for a holiday crumble for example).

we do faux - poleans... scatter turbinado sugar on the work surface, lay down the puff, more turb on top... roll out slightly (really just to press the rough sugar in).

I didn't use semi-sweet choc for top layer but 65 % dark choc (listed sugar as 2nd ingredient)- figured that will do instead.

I make a rose cinnamon sugar * for the topping, but you can do a straight - forward cinnamon sugar if dried rose petals are hard for you to come by.

Nor does she need super-sweet toppings that will mess with her blood sugar.

This tart is not too sweet as my in - laws aren't big on sugar, you can turn the knob up by choosing a sweet pastry dough instead and covering the tart with blueberry jam or jelly on top (as many bakeries do).

The sugar in this recipe melts and caramelizes over the top and I don't think alternative sweeteners do that, unfortunately.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

Lightly dust the top of the cake with powdered sugar to make sure the frosting doesn't pull crumbs.

Do you think I could leave the sugar off the top?

Also, did you use some type of large - crystal sugar to sprinkle on the top?

I'm wondering mainly because, in the photo at the top, it does not look as though the crust has been glazed — those sugar crystals look so perfect and crunchy!

I also sprinkled some brown sugar and cinnamon sugar on top before baking them so they would have that slight crunch on top that muffins often do.

If you don't have access to Meyer lemons, you can use regular lemons but sprinkle each of the slices with a little bit of sugar after laying them on top of the dough.

The sugar topping may crack, so don't be alarmed.

I didn't use brown sugar in the topping, and I used Gravenstein Apples.

For quick breakfasts we often do a Bananas Foster oatmeal — the bananas mixed with a little butter, vanilla, brown sugar and walnuts cook up fast and I pour it on top of quick - cooking oats and can be popped into a thermos.

Sprinkle the top with vanilla sugar (if using), sparkling sugar, or leave plain if you don't like your muffins that sweet.

Honestly, I think it's that little bit of sugar on top — that's what you taste first, so you don't even miss the sugar inside.

And yes, Lori — don't forget the sugar on top!

the egg whites are whipped till frothy — the sugar added spoon by spoon — and once white, glossy & the mixture does nt fall on top of your head if you hold it upside down — you have success — though it does take a few minutes — ten or so!

I too find a little sugar on top and you don't miss the lack of it inside.

I didn't add sugar or vanilla but used powder sugar for the topping like a beignet and it was delicious!

Hi Swetha You could substitute with granulated sugar (for the topping) although the brown sugar does give it a bit of a caramelized taste.

I used coconut palm sugar mixed with spices to give the muffins a cinnamon sugar sort of topping, though if you didn't find this to be consistent with your Paleo definition, you could just use the spices.

The cake was pretty sweet, topped with crisp puff pastry and icing sugar and I have to say I really did enjoy it!

The only thing I did different was add some pecan pieces to the top before the sugar topping.

If it doesn't have a crystallized sugar topping or a streusel... um no thanks.

This way the sugar doesn't sink in but sits more on the top of the glaze.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.