Sentences with phrase «use regular cups»

Question — if these cups aren't spill - proof, and you generally only use them at the table anyway... then why not just use regular cups?

Wherever is cup I used a regular cup of 240 ml.

Marcus & Marcus learning cup is a non-slip grasp design that prevents the cup from slipping out of your toddler's little hands while learning to use a regular cup.

I used a regular cup holder, but it is not as nice as this one and stays on which is probably the best thing.

Contact your dentist with questions and expect that he or she will be in agreement that this is the best time for baby to be using a regular cup.

If I followed a recipe that called for something to be measured in cups or spoons, I'd use a regular cup or a spoon from the cutlery drawer.

Not exact matches

Hi Janna, I usually use a regular sized coffee cup to measure my recipes which worked out to be the same as 100 ml for the olive oil.

I just use a regular coffee cup, tablespoon and teaspoon... I'm not sure of the ml volumes but I'm sure you will be able to find the information online x

Hi Chiara, I use a regular size mug for my measurements, so definitely bigger than an espresso cup!

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.

Where it says 1/34 cup powdered sugar, I did not put P in front of the sugar, so I used regular sugar!!

I couldn't find any butternut squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half cup of dried apricots along with the tomatoes to give it a bit of a sweet pop!

Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour / 1/2 white flour.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream

I used 1/2 cup whole wheat flour, 1 cup regular flour, and I added a little less than 1/4 cup flax seed.

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.

I only had 1 cup of oats and no flax seeds so I used 1.5 cups of regular flour and 1 egg.

Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water

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

Honestly, if you are mindlessly using regular k - cups you are contributing to the choking and killing our planet and our wildlife.

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

1 cup of vegan chocolate chips (I used Sunspire as Whole Foods didn't have my regular Enjoy Life available — they worked well)

After cooking a test cookie, I used regular salt, doubled the spices and added another cup of brown sugar.

I made up a batch of the WIG recipe even though I didn't have cornstarch or buttermilk (I just used an extra 1/4 cup flour and regular milk).

To make regular cornbread or cornbread muffins using the Homemade Cornbread Mix, add 2 cups of the mix, 1/2 stick (1/4 cup) melted butter, 1 cup 1 % milk, 2 beaten eggs and 1/4 cup honey to a large mixing bowl and whisk to combine.

1 - 2 tsp truvia (optional — for more sweetness) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder

Also, I used 1 cup regular flour; 1/4 cup almond flour & 1/4 cup tapioca flour.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

I used regular Oreo's to make a crust, then whipped up the peanut butter cheesecake filling, where a few peanut butter cup Oreo's were crushed and mixed in.

1/2 cup of Justin's Dark Chocolate Peanut Butter Cups cut into small pieces (you can use the mini's or regular sized)

1 cup (gluten - free or regular) oats 1/2 cup vanilla or coffee flavored whey protein powder 1/4 cup vanilla pea protein, rice protein or casein protein powder 1/4 cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!)

And if gluten isn't an issue or you don't want to use all the crazy flours, you can make this cake with regular all purpose flour or your favorite all purpose gluten free flour mix, substituting 1:1 ratio with all the gluten free flours (1 1/4 cups or 175 grams all purpose for the dark chocolate, 2 cups or 280 grams all purpose for the butterscotch and vanilla bean cakes).

On a more helpful note, I added probably about a 3/4 cup of fresh corn kernels and also subbed in some of the regular milk for almond milke, because I had some I needed to use up.

I can't tell from the picture but can you use a regular 12 cup cupcake pan?

Use a regular 12 - cup muffin pan.

From what I understand, regular Splenda measures cup for cup like sugar, so I would probably suggest using double the amount of Splenda as is listed.

For example, if a recipe calls for 1 cup of regular SPLENDA ®, you'd use 1/2 cup of the SPLENDA ® Naturals Sugar & Stevia Sweetener Blend.

Ingredients: 2 sweet potatoes peeled and cut into 1 - inch cubes 3 Tbsp butter 1/2 cup milk or almond milk 3 Tbsp Kahlua (I used Cinnamon Spice Kahlua) Some spices (cinnamon, nutmeg, and clove if you are using regular Kahlua)

pure vanilla extract 4 eggs 1 1/2 cups all - purpose flour 1 cup unsweetened cocoa powder (I used half dark cocoa and half regular) 1 tsp.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

P.S. — I have edited the recipe to say «1/2 -1 cup almond milk, or other dairy - free milk» (of course, you can use regular cows milk, too, but since the recipe is vegan it isn't listed).

And to make sour milk (which is really what you should do) is since the recipe calls for a cup of sour milk, add 1 tablespoon of lemon juice to a one cup measurement and then top it up with regular milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use as per directions in the recipe.

To make regular version for truffles use 1 cup butter instead of oil and 2 cups white sugar -LSB-...]

I used 1/2 cup regular Skippy and 1/2 Kirkland brand natural peanut butter and they set up perfectly... not sure how long they'll be around, though!

Make a big batch and use it cup - for - cup as you used to use regular flour.