It's only about an additional 1 1/2
tablespoons of sugar for the entire pan of cookies if you stick with our recommended 3/4 cup, but that little additional sweetness makes a difference.
I only use three
tablespoons of sugar for the apples and don't put any on the crust, because, in my mind, the crunchiness of the sugar distracts from the tenderness of the crust.
Substitution notes: Substitute 1
tablespoon of sugar for the agave if you prefer.
Not exact matches
Add the rum, Curaçao, lime juice, 1 1/2
tablespoons of the
sugar, and blend
for 1 to 2 minutes.
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look
for one that's just milk and
sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter pinch
of salt (or use salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1 17 - oz package
of puff pastry, thawed 6
tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup
sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon,
for dusting
But if you really want to make it free
of refined
sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut
sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2 cups lukewarm water 2
tablespoons salt Pinch
of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil
for pan fry
for pan frying
For the icing though I used my favorite: 1 cup
of powdered
sugar, 2 - 3
tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch
of salt.
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
If you don't like honey and want a sweetener, opt
for 1
tablespoon of brown
sugar.
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
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup)
sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2
tablespoons) butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extract
Taste and add an additional
tablespoon or two
of brown
sugar if you find the sauce too tart
for your liking.
ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces
of very ripe stone fruit,
of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3
tablespoons of sugar 2
tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream,
for serving
Ingredients (Adapted from Joy
of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown
sugar 1/3 cup granulated
sugar 1 egg 2 teaspoons vanilla 2
tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated
sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
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.
Dough all
of the above starter 180 g warm milk (water can be used instead,
for a less rich dough) 370 g bread flour 1 egg yolk 2
tablespoons of melted butter 1
tablespoon of sugar 6 g salt
1 recipe
for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated
sugar 3
tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1
tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch
of salt 1 egg yolk Sanding or crystal
sugar,
for garnish
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.
For the Galette: 2 cups all - purpose flour 1
tablespoon granulated
sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2
tablespoons heavy cream or half and half
2 eggs 1 cup oat flour (use gluten free oat flour
for gluten free crepes) 1 cup milk
of choice (regular, almond, or coconut) dash salt 1
tablespoon cane
sugar or coconut
sugar (or stevia to taste) Cooking spray
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds
of fruit) 1 cup
sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5
tablespoons flour 1
tablespoon cornstarch
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.
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2
tablespoons sugar 1 cup grated parmesan cheese, plus more
for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
ingredients:
for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated
sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk
I didn't have brown
sugar on hand, so I substituted white granulated
sugar for it as well as adding 2
tablespoons of malasses (found that substitution online).
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1
tablespoon olive oil Corn meal -
for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
for spreading on pizza peel
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped ba
For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol 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 minut
For the fruit sauce I pour 2 cups
of raspberries, 1/2 teaspoon
of lemon juice and 3
tablespoons of Xyilitol
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 minut
for about 2 minutes.
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
For example, 2
tablespoons (a normal serving size)
of Ken's Steak House Fat - Free Sun - Dried Tomato Vinaigrette contains 12g
of sugar.
For filling 8 ounces mascarpone cheese 1/2 cup 2 % vanilla yogurt 2-1/2
tablespoons confectioners»
sugar Zest
of half a lemon
Another idea is to mix up the batter
for my Very Vanilla Cupcakes; stir in blueberries and top with 2
tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.
Sprinkle on 1
tablespoon of brown
sugar and continue to bake
for another 5 minutes or until desired doneness.
Omit to make nut - free) a pinch
of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3
Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat
for 6 - 8 minutes until the color changes and it gets fragrant.
for the frosting: 3 egg whites 150 grams (3/4 cup)
sugar 45 grams (3
tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings
of 2 vanilla beans few drops pink food coloring
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch
sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1
tablespoon (13 grams or 1/2 ounce)
sugar 1 teaspoon table salt 2
tablespoons unsalted butter, melted plus additional
for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera
sugar or brown
sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle
for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine
for vegan / dairy - free) 1/2 cup
sugar 1/2 cup dark brown
sugar 2 large eggs 1
tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
Thank you so much
for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two
tablespoons so I added two more
tablespoons of sugar figuring that's about how much
sugar would have been in the Skippy and they turned out AWESOME!!!
Ingredients 4 cups
of crushed fresh berries 1/2 cup refined
sugar 1/2 cup raw turbinado
sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6
tablespoons fruit pectin
for low / no
sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2
tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown
sugar (
for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
Dust it all with a
tablespoon of sugar before baking
for 40 minutes or so.
Although this holds true
for this original Cooking Light recipe as well, it does give more than 16 servings (so about 1 teaspoon butter per serving and a
tablespoon or so
of sugar).
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4 cups raw pepitas 2 cups
sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4
tablespoons butter 1 1/4 teaspoons sea salt, plus more
for sprinkling
2 large apples, sliced 1/3 cup brown
sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted butter, cold, cut into small pieces 1 sheet
of puff pastry 2 - 3
tablespoons apricot jam (optional —
for glazing the top
of the baked tart)
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated
sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
You could also mix 6
Tablespoons of sugar and 2
Tablespoons of cocoa powder
for a nearly identical coating.
For the sweet, I use a teaspoon
of cinnamon with a little less than a half cup
of brown
sugar and mix that into 4
tablespoons of butter.