Sentences with phrase «tsp sugar sprinkled»

Leave them dry (no liquid) with 1/4 tsp sugar sprinkled over them.

Not exact matches

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated

If we sprinkle each slice with one tsp of mixture, there would be plenty of sugar - cinnamon mixture left.

for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla extract

Repeat the same process, spraying a light layer of coconut oil cooking spray on brussels sprouts, then sprinkle with remaining tsp coconut sugar, and a light layer of cinnamon and sea salt.

Spray sweet potatoes with light layer of coconut oil cooking spray, then sprinkle with 1 tsp coconut sugar, and a light layer of cinnamon and sea salt.

4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling

Pickled Cucumbers Ingredients 1 English cucumber, thinly sliced (the kind with the plastic wrap around it) 2 tsp salt, for sprinkling 4 Tbsp rice vinegar 1 Tbsp sugar 1/4 tsp salt

2 tbsp cocoa powder 250 g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2 eggs 175 g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180 g bittersweet chocolate (70 % cocoa), melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top

Place a heaping TBS of batter into the bottom of the wrapper, top with a heaping TBS of apples, sprinkle brown sugar / cinnamon over the top of apples (about 1 tsp), then top with another heaping TBS of batter.

Sprinkle apples with 1/2 cup sugar and 1/8 tsp.

Assemble the pie: Remove the bottom crust from the refrigerator and sprinkle with 1 tsp each sugar and flour.

Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1 cup chocolate chips

1 1/2 cups warm water 2 1/4 tsp instant yeast 1 tsp salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour + additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprinkling

Sprinkle batter in each cup with up to 1/4 tsp more sugar, depending on your preference.

2 tbsp brown sugar (honey might be good too) 2 tsp coriander 2 tsp cayenne 1 tsp turmeric A sprinkle of chili flakes

115g pitted dates 85 ml boiling water 90g wholemeal self - raising flour 1 tsp bicarbonate soda 1 whisked egg 1 tsp vanilla extract 42g fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50 ml almond milk Pinch salt (Butter and sprinkle of flour for greasing tins)

1 cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work too) 1 large egg 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup milk) 2 tbsp butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4 cup chocolate chips for sprinkling on top

If desired, top with your nuts of choice and sprinkle a 1/2 tsp of brown sugar on top of each muffin.

Ingredients 1 cup butter or margarine, softened 1/2 cup granulated sugar 4 egg yolks 1 teaspoon vanilla extract 1/2 tsp salt 2 cups flour Seedless Raspberry or Blackberry Preserves Powdered sugar for sprinkling, optional Directions Preheat oven to 325 degrees.

When the oats were finished cooking, I sprinkled some brown sugar (maybe 1 - 2 tsp.)

100g coconut oil 40g almond butter 60g almond milk 100g ground almonds 50g rice flour or buckwheat flour or cornflour 50g coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder 100g dark chocolate, chopped (60 - 70 % cocoa solids, dairy free) sprinkle of himalayan pink salt for tops

Cake 55 g unsalted butter room temperature (4 Tbsp, 1/2 stick) 60 g vegetable shortening 1/3 cup 250 g granulated sugar 1 1/4 cups 50 g light brown sugar (3 Tbsp tightly packed) 3 large eggs 110 g buttermilk 1/2 cup 65 g grapeseed oil 1/3 cup 8 g clear vanilla extract 2 tsps 245 g cake flour 2 cups 6 g baking powder 1 1/2 tsp 3 g kosher salt 3/4 tsp 50 g rainbow sprinkles 1/4 cup 25 g rainbow sprinkles for sprinkling 2 Tbsp

Ingredients: 1/3 c coconut oil 2 room - temperature eggs 2/3 c brown sugar 1 1/2 tsp baking powder 1 1/2 tsp vanilla 3/4 tsp cinnamon 1/4 tsp salt Sprinkle of nutmeg 1 c plus 2 tbsp coconut milk (or dairy / soy free milk of your choice) 3 c quick (not instant) oatmeal

Sprinkle with about 1/2 tsp sugar, if desired.

3 Eggs 3/4 cup pumpkin purée 4 T flax seed meal 1/2 tsp baking powder 3/4 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ginger 1 T Demerara sugar or coconut sugar or other natural sugar 2 - 3 tsp maple syrup (taste the batter til it's just sweet enough to balance the pumpkins and spice) 2 T almond milk sprinkle sea salt

Paint the flesh with oil and sprinkle each orange with 1/2 tsp coconut sugar.

salt 1/2 cup (1 stick) unsalted butter, room temperature 2/3 cup granulated sugar, plus more for sprinkling over cake 2 large eggs 1 tsp.

Ingredients: 3 day old Croissants icing sugar to sprinkle Sugar syrup: 3/4 cup orange juice or water 1/2 cup sugar 1 tsp vanilla essence Almond butter cream filling: 1/2 cup butter at room temperature 1/2 cup sugar 1 egg at room temperature 1 cup almonds 1 tsp Vanilla 2 drops of almond essence (optional) 1/2 cup sliced almonds

Serves 1 Prep time: 5 minutes Ingredients 1 - 2 frozen bananas 1/2 tsp ground turmeric 1/2 tsp cinnamon (plus extra to sprinkle on top) 1/4 tsp ground cardamom 1/4 tsp ground ginger 1 heaped tsp honey or coconut sugar 1 tsp black tea 1/8 tsp black pepper 1/8 tsp sea salt 1 clove 1/4 star annise OR alternatively just add in 1/2 tbsp wet chai mix!

1/4 cup (56g) salted butter, room temperature 1/2 cup (104g) sugar 1/4 cup (58g) sour cream, room temperature 1 tsp vanilla extract 2 large egg whites, room temperature 3/4 cups (98g) all purpose flour 1 1/4 tsp baking powder 1/4 cup (60 ml) milk, room temperature 1 tbsp (15 ml) water, room temperature 2 tbsp sprinkles Teal gel icing color, optional

Sprinkle the cookies with 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.

100g slightly salted butter, plus extra to grease 6 star anise, plus extra to decorate 25g caster sugar 225g self - raising flour 1 tsp ground mixed spice 1 tsp bicarbonate of soda 100g medium oatmeal 4 Russet or Cox's apples 2 tsps lemon juice 150g black treacle, plus extra to drizzle 125g golden syrup 50 ml milk 1 medium organic egg, beaten Demerara sugar, to sprinkle

Combine granulated sugar and 1 tsp lemon zest and sprinkle over scones.