You could even sprinkle
a teaspoon of sugar on a cup of strawberries and be at a glycemic load of 41, considered low on the glycemic load chart.
- When you are almost ready to serve, sprinkle a scant 1/2
teaspoon of sugar on top of each crème brûlée, spreading it out evenly.
Not exact matches
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each mustard, salt,
sugar dash
of pepper.
I looked at the ingredients
on my jar
of best foods mayonnaise in the refrigerator and added several dashes
of salt, a pinch
of sugar, several drops
of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown
sugar (depending
on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch
of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have
on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup
sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the
sugar by 1/4 cup)
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending
on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4 tablespoons powdered
sugar (depends
on how sweet you want the filling) 1
teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen
on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
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.
Although I love the combination
of Chocolate and Caramel (especially with a Rolo
on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1
teaspoon vanilla 1/4
teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners»
sugar
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 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 minutes.
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.
Beat the heavy whipping cream
on high speed, adding 1
teaspoon of coconut extract and powdered
sugar slowly during mixing.
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown
sugar, packed 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg pinch
of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending
on juiciness
of peaches
The only change I made was that I added a few
teaspoons of cinnamon into the batter as well as the sprinkle
of cinnamon and
sugar on top.
If making Brown
Sugar Bacon Crackers, carefully sprinkle 1/8
teaspoon brown
sugar on the top side
of each cracker, pressing to help it adhere (avoid getting
sugar on the cracker or it will burn.)
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 cups
sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low
on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1
teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1
teaspoon) 1
teaspoon celery seed
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners»
sugar, sifted 1
teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk
of choice 1 tablespoon grated lemon zest, more to sprinkle
on top, optional
Pie filling 5 - 6 cups sliced, peeled apples (you might want more or less depending
on the size
of your pie plate) 1 tablespoon cinnamon 1
teaspoon nutmeg 2 tablespoons flour 1/4 cup brown
sugar
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.
Hi Elise, I knew the English mint sauce that the UK people put
on the table when they serve lambs meat (mint, malt vinegar, salt, pepper and a
teaspoon of sugar), but this one looks so yummy - yummy, that I will for sure try the next time I make a lamb dish.
1 cup 2 % Greek yogurt, plain 1/2 cup cane
sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea salt 1/2
teaspoon cinnamon cinnamon -
sugar or turbinado for sprinkling
on top (optional)
White chocolate, lime and candied kumquat truffles based
on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2
teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing
sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
2 cups fresh blueberries, organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig
of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown
sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle
of cinnamon for tartlets and
on fruit, just before serving Whipped cream, optional
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons
of butter, melted + more for pan 2 Tablespoons
of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3 Tablespoon
of pure maple syrup 1
Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons
of butter 1/2 Cup
of brown
sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick
of butter
on medium heat until melted and browned.
2 cups sifted cake flour (or 2 cups minus 4 Tbsp
of all - purpose flour) 1/2
teaspoon baking powder 1
teaspoon grated nutmeg 1/2
teaspoon ground cloves or allspice (depending
on your taste preferences) 4
teaspoons cinnamon Pinch
of salt 1 1/2 cup butter (at room temperature) 1 2/3 cup
sugar 4 eggs (room temperature) 3 egg yolks 2
teaspoons vanilla Powdered
sugar to decorate
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2
teaspoons of cinnamon (depending
on your preference) 1/2 cup apple juice 1 - 2 tablespoons honey (depending
on how sweet you want it) 1 tablespoon brown
sugar 2
teaspoons canola oil 1
teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
The most simple
of glazes is 1 cup powdered
sugar to 2
teaspoons of lemon juice (more or less juice depending
on how thick you want your glaze).
Sprinkle 2 - 3
teaspoons sugar on top
of each serving and, using a kitchen torch, brulee the topping until golden (not burnt!).
1.5 cups
of Silk soy milk 1 frozen banana, sliced into 4 - 5 pieces 1
teaspoon of ground cinnamon 1
teaspoon of vanilla extract 2 dates, pitted 6 ice cubes Dash
of cinnamon /
sugar on top for garnish
Sponge Cake 1/2 cup plus 2 tablespoons powdered
sugar, divided (to sprinkle
on towel and for topping) 1 cup sifted flour 1/8
teaspoon salt 3 large eggs 1/2 cup granulated
sugar Zest
of 1/2 fresh lemon 1 stick (1/2 cup) unsalted butter, melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
My Best Banana Nut Bread originally based
on a recipe from Allrecipes.com 1 3/4 cups all - purpose flour 2
teaspoons baking powder 1/4
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon cinnamon A pinch
of nutmeg 2/3 cup
sugar 1/3 cup butter, softened 2 eggs 1 1/4 cup mashed banana 1
teaspoon vanilla 1/2 cup chopped walnuts (optional)
2) Sift the flour and add it to the butter and
sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a
teaspoon, scoop up 1
teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls
of batter
on a greased baking tray, leaving about 3 cm
of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges
of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
I have no low - carb jam or
sugar - free syrup right now so I spread a 1/2
teaspoon of raw honey
on them.
BLOOD ORANGE AND CLEMENTINE GALETTEwith Cardamom Creme Anglaise by Catie 4 blood oranges 2 clementine or tangerines zest
of 1/2
of a lemon 1/2 + 1/4
teaspoon of sugar, plus more for sprinkling
on crust 1 pie crust pastry (I used the recipe using eggs) egg wash Pie Crust: Makes one single pie crust.
Begin by making the marinara sauce first, finely mince 2 cloves
of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup
of tomato puree, 1/2
teaspoon on dried parsley, 1/2
teaspoon of dried oregano, 1/4
teaspoon of white
sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending
on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm
sugar or brown
sugar * 1 Tablespoon
sugar * 1/2
teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced
on the diagonal into approx 1 / 2 - inch lengths
If you don't keep brown rice syrup
on hand, feel free to use honey, maple syrup, or even coconut
sugar with a
teaspoon or two
of water.
3 cups
of raw almonds 1/3 cup
of honey 1 - 2
teaspoons of cayenne pepper (depending
on how spicy you want them) 1/4 cup turbinado
sugar 2
teaspoons of salt
2 1/2 cups rice flour (white, brown, or a mixture
of both) 1 2/3 cup potato starch 3
teaspoons baking powder 2 1/2
teaspoons salt 2 tablespoons
sugar 1/2 cup dry buttermilk powder 3 tablespoons egg substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one
on the next line, often with divided uses 3 tablespoons shortening
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts
on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups
sugar (cal 1161) 1
teaspoon baking soda Cal 0 1/2
teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1 tablespoon buttermilk cal 26 1
teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil substitute with applesauce) and the (
sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
Sprinkle
on bars 1
teaspoon of coconut
sugar.
1 cup (230 grams) plain, non-fat yogurt 3/4 cup (170 grams) pureed mango 1 tablespoon granulated
sugar (or less, depending
on sweetness
of the mango) 1/8
teaspoon ground cardamom 4 - 5 ice cubes
Peanut Butter Fudge Frosting 2/3 cup Natural Salted Peanut Butter 3 Tablespoons Earth Balance Butter 2
teaspoons Vanilla Extract 3 cups Coconut
sugar, powdered 1/4 cup Flour
of choice 3 - 6 Tablespoons Full Fat Coconut Cream (amount depends
on humidity and how firm or hard your peanut butter is)
Also, I put 1 tablespoon
of sugar, rather than the two
teaspoons and the balance was right
on.
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2
teaspoons baking powder * 1/2
teaspoon fine sea salt * 1/3 cup raw, organic cane
sugar plus another 1 - 2
teaspoons for sprinkling
on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins
1) Cream cooking oil,
sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup
of flour with an egg 3) Add in vanilla extract and chopped walnuts 4) Mix cookie batter until homogenous 5) Drop by
teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before serving
16 oz plain yogurt 1/2
teaspoon vanilla extract 2 tablespoons powdered
sugar (adjust amount to taste and the sweetness
of your berries) 1 cup diced strawberries approximately 1/2 -1 pound strawberries, halved (the amount depends
on the size
of your berries) 1 tablespoon strawberry preserves (optional)-- amount many vary depending
on size
of strawberries 1 Stir «n Roll Pie Crust (recipe below)
Sprinkle 1/4
teaspoon of vanilla
sugar on the top
of each muffin after baking.