Not exact matches
To make vanilla
sugar place a cut vanilla bean into 1 - 2 cups (200 - 400 grams) of
granulated white sugar or confectioners
sugar and store in a covered container for a few weeks before
using.
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g)
white granulated sugar 3 tbsp (55g) golden syrup, I
used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
apple filling 9 - 10 assorted apples (I
used braeburn, grannysmith, honeycrisp, and pink lady) 1/2 cup
white granulated sugar 1/4 cup packed light brown
sugar 1/2 tsp cinnamon 1/4 tsp fresh grated nutmeg 1 tbsp lemon juice 1/4 cup all purpose flour 3 tbsp unsalted butter
They
use light brown
sugar instead of
granulated white sugar, which I suspect leads to the softer cookie and more dynamic flavor.
A combination of maple syrup and
granulated sugar sweetens the cakes, although you may nix the syrup and
use brown
sugar in place of the
white stuff.
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.
Large
white crystal
sugar can also be
used, but avoid
granulated or brown
sugar because it will melt in the oven and you will not be able to achieve the same look.
;)
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown
sugar 1/2 cup + 2 tablespoons (124g)
granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz)
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
white chocolate, coarsely chopped - I
used chips Preheat oven to 180 °C / 350 °F.
I like to
use superfine
sugar (castor), instead of
granulated white sugar, as it dissolves faster and easier into the egg whites.
I like to
use superfine
sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular
granulated white sugar.
I swapped brown
sugar for
granulated white sugar (
using less, too).
1/2 cup rosé (or juice of half a lemon *) 2 large (baseball size is good) ripe peaches 1/4 cup
white granulated sugar (if your peaches are like crazy sweet juices everywhere omg then go ahed and
use 3 tablespoons) tiny pinch of salt
When it comes to the
sugar you
use to make cinnamon
sugar to toss with the nuts, my favourite is maple
sugar, but raw
sugar / turbinado
sugar or
granulated white sugar works equally well.
1/4 tsp saffron 2/3 cup butter 1 3/4 cup milk 50 grams of fresh yeast (note: I
use 2 packages of 0.6 oz) 1 egg 3/4 cup of
granulated sugar 1 tsp salt 6 1/2 cup all purpose flour Raisins for decorating Egg
white to be brushed on before baking
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup
granulated sugar - divided
use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half - and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup
white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)
1 cup crème fraîche 1/2 cup sour cream 1 teaspoon finely grated shallot (
using a Microplane) 1 scallion,
white and light green parts only, trimmed and thinly sliced 2 1/2 teaspoons finely chopped dill fronds 3/4 teaspoon
granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons
white vinegar Potato chips, for serving
Ingredients: Cake 3 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter (don't
use natural) 1/2 cup butter, at room temperature 3 cups
granulated white sugar 6 large eggs 2 teaspoons vanilla extract 1 1/2 cups chocolate chips
The Berry Smash: 1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can
use a cup combo of whatever berries you want) 3 tablespoons
white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first)
Ingredients: 8 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup
granulated sugar 1/2 teaspoon pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking powder 3/4 cup
white chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also
use the round peppermints.)
Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups
granulated sugar 1 1/4 cups packed brown
sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup
white chocolate chips 1 cup chopped walnuts or pecans (optional, if not
using, add more chips) Sea salt (for sprinkling)
1/3 c. olive or vegetable oil (I actually like to
use coconut oil instead, me not Elise) 1 c.
granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c.
white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
Using granulated white sugar will impart many of these same qualities with a slightly different taste.
Substitution option: If you don't have (or don't like) stevia, you can
use coconut palm
sugar, xylitol, or organic
granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.
If you'd like to try
using a
sugar replacement, I recommend Lankato monkfruit
white sweetener or Swerve
granulated sugar replacement, but you may have to add some more milk as those
sugar replacements tend to be drying.
183g (3/4 cup) Egg Whites 96g (1/2 cup)
Granulated Erythritol (i
use low calorie
sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't
use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't
use it) 120g (1 cup) Oat Flour (I
use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I
used Natures Flavors) 1/2 tsp Baking Soda 1 tbs
White Vinegar (I
use Apple Vinegar)
I added nuts, decreased the
sugar (and
used turbinado instead of
white granulated), increased -LSB-...]
These marshmallows are so light and fluffy, it's hard to believe that there's so much
sugar involved, but OH YES, there's four: corn syrup,
granulated sugars (I
used 2/3
white and 1/3 brown
sugar when I realized I was short some of the
white sugar), and confectioner's
sugar.
Beat together the butter and 1 1/2 cups of
granulated white sugar using an electric mixer on medium high speed until well combined.
I didn't have brown
sugar, so I
used 1 1/2 cup of
white granulated sugar and I shredded one apple and folded it in with the carrots.
Then they have pure cane
sugar instead of
white granulated (refined)
sugar and finally I
used Bestlife buttery baking sticks instead of butter.
1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder 1/4 cup buttermilk powder 1/4 cup cornstarch 3/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/2 cup light brown
sugar, packed 1/2 cup
granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon red gel food coloring (I
use Wilton) 1 cup
white chocolate chips
I
used light brown unrefined
sugar to sweeten this easy pumpkin loaf cake as I find it imparts a richer flavour than
white granulated sugar.
I was wondering if I could
use regular 1/3 cup of
white granulated sugar instead of the maple syrup?
But if you must
use a syrup - based product, you may wish to decrease the
granulated white sugar in this recipe.
Except
white granulated sugar, other sweeteners are
used in bread recipes — brown
sugar, honey, maple syrup, molasses, barley malt, etc..