Your body can only handle about 2
tablespoons of sugar at a time.
Not exact matches
Beat in the rest
of the powdered
sugar and whipping cream 1
tablespoon at a time until the desired consistency and sweetness level is reached.
Beat whites with a pinch
of salt in a bowl using an electric mixer
at medium - high speed until they hold soft peaks, then add remaining 6
tablespoons sugar a little
at a time, beating, and continue to beat until whites hold stiff glossy peaks.
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
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
for the icing: 1 cup confectioners»
sugar, sifted 4
tablespoons butter,
at room temperature 1/4 cup strawberry jam (I used reduced
sugar) pinch
of salt sprinkles, for topping
If it isn't add a
tablespoon of confectioners»
sugar at a time until it achieves the right consistency.
Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C
of pistachios and stir together with cornstarch and 1/4 C
of the superfine
sugar — or skip this step / Using an electric mixer beat egg whites and cream
of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C
sugar 1
tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons
sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners»
sugar, sifted 12 ounces cream cheese,
at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups
sugar 1/2 teaspoon salt 1
tablespoon active dry yeast 5
tablespoons butter, softened 2/3 cup warm water 1 egg,
at room temperature Cornmeal 1/4 cup
of butter, melted
Add powdered
sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup
of powdered
sugar and 1 - 2
tablespoons of milk
at a time until desired consistency is reached.
I would suggest adding another
tablespoon of butter, another 2
tablespoons of brown
sugar, and another banana (or
at least half
of one).
I could not find a place,
at the end, to sprinkle all 5
tablespoons of sugar either, so used a couple
tablespoons less.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown
sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing
sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara
sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for
at least 1 day or up to 2 weeks, inverting jar occasionally.
Turn the mixer up to medium speed and beat in the whipping cream 1
tablespoon at a time, adding an additional 1/2 cup
of powdered
sugar as necessary to get the desired sweetness level and consistency.
Add the remaining powdered
sugar a cup
at a time with a
tablespoon of milk each time, and beat until smooth in between each addition.
Make a glaze by adding the powdered
sugar into a small bowl and adding in 1
tablespoon at a time
of hot water.
With the syrup still on the stove and the mixer running on high, add the remaining 2
tablespoons of sugar, one teaspoon
at a time, to the egg whites.
I also added a few
tablespoons of brown
sugar at the end to kill the heat for my wife.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it
at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated
sugar or cane
sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
• turn up speed to high and add remaining 1/2 cup
of sugar, 2
tablespoons at a time, until stiff peaks form.
I knew that I would need
at least a little
sugar for the crust, so I opted for a mix
of stevia and maple syrup — a scant two
tablespoons of the latter.
And so we looked
at the ingredient list; a pound plus four
tablespoons of butter, half a cup
of white
sugar, two cups
of brown
sugar, a can
of sweetened condensed milk, and a few other odds and ends.
Beat in the rest
of the powdered
sugar about 1/2 cup
at a time alternating with 1
tablespoon whipped cream until the desired consistency and sweetness is reach.
Then beat in the rest
of the powdered
sugar about 1/2 cup
at a time alternating with 1
tablespoon of the heavy cream.
Scrape the bowl and taste the frosting; if it is too thin, add the next cup
of powdered
sugar; if it is too thick, add another
tablespoon of half - and - half
at a time.
Lemon glazed madeleines 3 large eggs,
at room temperature 2/3 cup (133g) granulated
sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest
of 1 lemon 9
tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing
sugar, sifted 2
tablespoons freshly - squeezed lemon juice 1
tablespoon water Brush the indentations
of a madeleine mold with melted butter.
1 1/2 packages
of 1/3 less fat cream cheese
at room temperature 2 1/3 cups
of powdered
sugar, I use 1 3/4 cups 1
tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate
In the bowl
of a stand mixer fitted with a whisk attachment, beat the egg whites and salt to soft peaks and then gradually beat in the
sugar, about 1
tablespoon at a time.
* 1 1/2 sticks butter
at room temperature * 4 ounces cream cheese,
at room temperature * 1 1/2 cups
sugar (feel free to substitute palm
sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1
Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling
I simply tossed tomatoes, onion, and garlic in the food processor and then transferred that mixture to a saucepan with
sugar, red wine vinegar, salt, pepper, and smoky paprika (for an extra layer
of flavor), simmered it for about a half hour, and added about a
tablespoon of fresh basil for a hint
of freshness
at the very end.
Then beat in the rest
of the powdered
sugar about 1/2 cup
at a time, alternating with 1 - 2
tablespoons of whipping cream until the desired consistency and sweetness is reached.
Two
tablespoons of refined white flour clocks in
at 55 calories, 0 grams
of fat, 11.5 grams
of carbohydrates (0 grams from fiber), 0 grams
of sugar, and 1 gram
of protein.
about 30 threads
of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2
tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter,
at room temperature 1/2 cup (3.5 oz / 100 g) granulated
sugar 1/2 cup (3.8 oz / 109 g) packed light brown
sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g),
at room temperature 1/2 teaspoon vanilla extract
Ingredients: Filling 3/4 cup fresh blueberries 1 1/2 cups granulated
sugar 1/2 cup water 1
tablespoon fresh lemon juice Pinch
of salt Crust 1 stick unsalted butter,
at room temperature 1 1/4 cups granulated
sugar 1/2 teaspoon lemon extract Zest
of 1 lemon
Ingredients: 7
tablespoons unsalted butter 1 cup packed brown
sugar 2 large eggs 1 cup granulated
sugar 1/2 cup milk 1 cup all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 cups pitted sweet cherries (preferably frozen to keep them
at the bottom
of pan)
For the filling: ▪ 3 packages (8 ounces each) cream cheese,
at room temperature ▪ 2
tablespoons all purpose flour ▪ Good pinch
of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated
sugar ▪ 3/4 cup sour cream,
at room temperature ▪ Seeds scraped from 3 large vanilla beans or 4 teaspoons pure vanilla extract or paste ▪ 4 large eggs,
at room temperature
Add 1/4 cup
of sugar, 1
tablespoon at a time, and beat until stiff peaks form.
1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter,
at room temperature 2
tablespoons white
sugar 1
tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a mix
of chopped chocolate and peanut butter chips) pinch
of flaky sea salt, for garnishing
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can
of water chestnuts, drained and chopped 1 cup chopped walnuts 2
tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2
tablespoons brown
sugar 1 carrot, shredded 3 green onions, sliced
at an angle 1
tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
The addition
of vinegar
at the end adds a nice complexity but 2
tablespoons of brown
sugar was too much for me.
Some optional additions you might like include 1 teaspoon
of caraway seeds (add when you add the cabbage), 1 or 2
tablespoons brown
sugar (add with the apples), or 1
tablespoon whole grain mustard (add
at the end.)
Sue replied via email: 1
tablespoon of cream
of tartar to 2
tablespoons powdered
sugar and add a little water
at a time.
1 cup (2 sticks, 16
Tablespoons) unsalted butter,
at room temperature 1 cup brown
sugar 2 egg yolks, lightly beaten Zest
of 1 lemon 2
Tablespoons fresh lemon juice 1/2 teaspoon salt 1
Tablespoon chopped fresh rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling
sugar
Often you will want to decrease the amount
of sugar in a recipe (for each cup decrease up to 2
tablespoons at 6,000 feet, 1 to 3
tablespoons for 7,000 feet or higher)
I added 1
tablespoon of cinnamon, 1
tablespoon of coconut palm
sugar and 1/2 cup
of raisins baked
at 325 for 20 minutes (according to my oven temp 350 was too high).
Scoop about 2
tablespoons of dough
at a time and roll in the sanding
sugar.
1) Combine cut figs and
sugar in a medium bowl and let it sit for 1 hour 2) Place fig -
sugar mixture in a medium saucepan over low heat, mix in 1 cup
of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1
tablespoon of water
at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig
of fresh rosemary in the jar, and cover.
Add the granulated
sugar and the 6
tablespoons of softened butter and mix
at medium speed until the butter is broken up, 1 minute.
3/4 cup all - purpose flour 1/3 cup cocoa powder Pinch
of salt 6
tablespoons butter,
at room temperature 3/4 cup powdered
sugar 1 large egg 1/2 teaspoon vanilla extract