Supposedly, only 6
teaspoons of sugar for men and 9 teaspoons for women are recommended daily.
(I add only about
a teaspoon of sugar for 5 onions, you can add more.)
Macerate cantaloupe with blackberries and 1
teaspoon of sugar for 20 minutes.
Not exact matches
Though some advocates have suggested using
teaspoons (that Coke can has 15
teaspoons of sugar), the FDA has proposed that labels list the percent daily value
for added
sugars, which means the amount
of added
sugar you are advised to consume each day in your diet.
(180 g)(3/4 cup)
sugar 7.5 oz (220 g)(1 cup) unsalted butter 1/4 cup sifted flour 1/4 cup milk 4 large eggs 2 - 3
teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's
sugar for decoration
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
After 45 minutes, stir in 1
teaspoon of brown
sugar and let cook
for 5 minutes more.
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
Tips
for eating more: If you're put off by the sour taste
of grapefruit but don't want to add refined
sugar to it, try half a
teaspoon of raw, organic honey spread along the top
of half a grapefruit.
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
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
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
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown
sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
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.
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
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
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less
for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
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.
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown
sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's
sugar,
for dusting
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated
sugar 1/4
teaspoon coarse kosher salt 1/2
teaspoon vanilla extract 2 large eggs
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 take about 3/4 cup warm water and add it to a bowl, drop in about 2
teaspoons yeast and a pinch
of sugar let it activate
for about 10 minutes.
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
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.
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
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
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
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking powder 1
teaspoon baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
: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.
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.
I just made this using your suggestion
of corn flour + plain and it worked a treat, as did the coconut choc shot (I also swapped the
sugar for a
teaspoon of lucuma).
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated
sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing
sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
Just simply make a glaze, like you would make
for doughnuts, out
of powdered
sugar and water, with 1/2
teaspoon of whatever extract you prefer and a pinch
of salt.
2 ounces (1/2 stick) unsalted butter, softened — plus more
for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup) 1/2 cup light brown
sugar, packed 1/2
teaspoons cinnamon 1/4
teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup
sugar 3 tablespoons cornstarch 1/8
teaspoon ground nutmeg
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.
FOR THE LIME CURD 2 large eggs 1/2 cup
sugar 3 tablespoons fresh lime juice (juice
of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2
teaspoons grated lime peel
ingredients: 2 cups flour 2
teaspoons baking powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated
sugar 3/4
teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2 tablespoons) 1
teaspoon vanilla extract granulated
sugar,
for rolling
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.