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.
Not exact matches
To make the shrimp, combine the shrimp, 3
tablespoons of the oil, the
sugar, 1/3 cup
of the rice flour, the baking soda, scallions, and pepper and
mix well.
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50
mix is wonderful) 1/2 cube
of unsalted butter 2
tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved in 1/4 cup
of apple juice 1 cup brown
sugar
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.
Menu Tip:
Mix together a can
of pineapple chunks, a jar
of orange slices, and 2
tablespoons of powdered
sugar.
To make the Italian meringue icing: Place the egg whites in the
mixer bowl and add 3
tablespoons of sugar.
Mix the warm water, 1/2 cup
of bread flour and 2
tablespoons of sugar in a bowl.
I just
mixed half a cup
of this icing
sugar with around 3
tablespoons of nut milk to get it to the right, slightly runny, consistency.
Mix together some flour, brown
sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four
tablespoons of cold butter.
Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by
mixing the walnuts in a saucepan with about a couple
tablespoons of brown
sugar over medium - high heat.
In a large
mixing bowl, stir a half cup or so
of the lukewarm milk into the yeast and a
tablespoon of the
sugar using a wooden spoon.
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.
Combine the remaining 4
tablespoons of sugar, flour, and salt in the bowl
of a stand
mixer fitted with the dough hook *.
To begin, place 1 1/2 cups
of warm water in a
mixing bowl, with 1
tablespoon of brown
sugar and 2 teaspoons
of kosher salt.
It's as simple as crushing pretzels, adding melted butter and a few
tablespoons of sugar,
mixing to combine, and then patting in to the bottom
of a 9 × 13 ″ pan.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal
mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2
tablespoons of coconut
sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
In a small bowl, combine the remaining 2
tablespoons of sugar with the cinnamon until evenly
mixed.
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.
In a
mixing bowl, combine 2 cups plus 2
tablespoons of flour, a
tablespoon of baking powder, three
tablespoons of sugar and 1/8 tsp
of salt.
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)
Mix 1 cup
of Miracle Whip, 2
tablespoons of white vinegar, 1/4 cup
of sugar, 1/2 cup
of cherry tomatoes cut in half, and salt and freshly ground black pepper.
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
-2 cups Bubble Girl's gluten free flour
mix (see recipe here) 3/4 cup beet
sugar (or non-refined
sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6
tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1
tablespoon vanilla
Instead add the three main ingredients in instant
mix (cornstarch, milk powder, and granulated
sugar) individually, followed by a full
tablespoon of vanilla extract to round everything out and give these cookies a classic pudding flavor.
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.
MIX flour,
sugar, and salt in a large bowl; add 2
tablespoons of the butter.
11
tablespoons unsalted butter 1 1/4 cups white granulated
sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup
of garbage
mix - ins (I used 4 nutty bars that I sliced.
In a small bowl,
mix together the 1/3 cup
sugar and the 1
tablespoon of cinnamon, set aside.
In a large bowl, using the same
mixer beaters, beat the egg yolks on medium speed with the remaining 2
Tablespoons of sugar until the mixture is light and creamy.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered
sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl
of a stand
mixer, combine the butter, powdered
sugar, and vanilla seeds.
In the bowl
of a stand
mixer or with an electric
mixer, beat the remaining 8
tablespoons butter with
sugar and vanilla until lightened in color and texture, about 2 to 3 minutes.
Glaze (optional): In an small bowl
mix confectioners
sugar and 1 - 2
tablespoons of coconut milk.
Mix 2 cups
of powdered
sugar and 2
tablespoons coconut milk, stir until smooth.
Brush with a little milk and then sprinkle with a mixture
of sugar and cinnamon (2
tablespoons sugar and 1/2 - 1 teaspoon cinnamon
mix well), bake for approximately 15 minutes or until golden.
In a medium bowl, using electric
mixer, beat 4
tablespoons of butter and 1 cup
of white
sugar on high speed for 1 minute until well - combined.
In a bowl,
mix the remaining
sugar, 3
tablespoons tequila, the package
of jello and the whipping cream until stiff peaks begin to form.
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.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5
tablespoons caster
sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1
tablespoon (337g) all purpose flour 3
tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2
tablespoons heavy cream icing
sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the
sugar and the milk in a large bowl and
mix to combine.
In a
mixing bowl, add in 2
tablespoons of quick or rolled oats, 2
tablespoons of all - purpose flour, 1
tablespoon of dark brown
sugar, 1
tablespoon of melted unsalted butter, and ⅛ teaspoon
of ground cinnamon.
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.
Add 2 or more
tablespoons of this
mix to the
sugar scrub.
200g Spelt flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown
sugar, plus more for sprinkling 3 loaded
tablespoons of Honey A
tablespoon Anise liquor (see above) A
tablespoon of Rum, or your favorite booze About 100g
mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice
mix (optional, but it's a good addition) A splash
of Vanilla
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.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3
tablespoons extra-virgin olive oil, divided 4 cups mesclun (
mixed baby salad greens — about 2 ounces)
The apples are peeled, cored and cut into small cubes, then
mixed with some brown
sugar, ground cinnamon, lemon juice and a
tablespoon of flour.
For Double Chocolate Oatmeal Pancakes
Mix 1
tablespoon of sugar with 1 - 2 teaspoons cocoa powder.
In a separate small
mixing bowl whisk together the 1
tablespoon of sugar and 1/4 tsp cinnamon.
Place the egg yolks and 1
tablespoon of sugar into a medium
mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine until smooth.
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a few
tablespoons of cream or whole milk, powdered
sugar, start with 1/2 cup, a couple
of tablespoons of lemon juice, a teaspoon
of its zest, and a teaspoon
of vanilla —
mix until smooth, taste and adjust ingredients as needed.