Sentences with phrase «tablespoon sugar **»

Finely grated rind of one lime 1 to 3 teaspoons of finely grated ginger or ginger juice 2 to 4 tablespoons sugar ** to taste fresh mint leaves, optional Combine all ingredients in a pitcher.

Not exact matches

Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes

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.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

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

:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.

Ingredients: 1 cup Bluebird Einka flour * 1 cup all purpose baking flour ** 2 teaspoon baking powder 1/8 teaspoon salt 4 eggs 1 cup plus 2 tablespoon of sugar 4 tablespoons brandy 1 teaspoon pure vanilla extract 1 cup coconut oil, melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit.

** If you'd like mix a couple tablespoons of sugar with your strawberries and allow them to create a liquid, then pour over your panna cotta.

Creamy Red Curry Dressing: 3/4 cups cashew milk ** 1 tablespoon red curry paste, or to taste juice of one lime 1 teaspoon sugar or other sweetener

1/2 cup (1 stick) unsalted butter 1/2 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 2 tsp vanilla extract 3 cups flour * 1/2 tsp salt 1 1/4 tsp baking powder 1/2 tsp baking soda 16 oz semisweet chocolate, chopped 3/4 cup chopped peanuts, optional ** Up to a tablespoon of milk, if needed

For the Glaze: In a medium bowl combine the powdered sugar, two tablespoons of cranberry syrup ** and two tablespoons of prosecco.

1 tablespoon olive oil 1 large onion, chopped 6 garlic cloves minced 2 celery stalks 2 carrots 2 zucchinis 1 red pepper 2/3 cup red lentils 1 28 oz can of crushed tomatoes 2 cups water 2 tablespoon tomato paste 1 teaspoon sugar 2 teaspoons oregano salt and pepper 12 - 14 lasagna noodles 2 cups ricotta substitute * or ricotta mixture ** basil, sliced

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

** I used unsweetened vanilla almond milk to keep this dish very low sugar, but if you want it to be slightly sweet, use regular vanilla almond milk or add a few tablespoons of maple syrup to the egg / milk mixture.