I also
used white sticks placed simply and sporadically throughout my tree for interest.
Not exact matches
But now, MillerCoors executives say they intend to
stick with the
white can and permanently ditch the blue packaging first
used in 2001.
She
uses an egg
white to act as the glue for
sticking to the peanuts.
I
stuck pretty closely to the original recipe: (a)
used 1 cup
white flour + 1/2 cup whole wheat (b)
used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.
2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I
used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2
sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces)
white chocolate chips
My mom
used to
stick a pair of Tang Yuen, a
white and a red at the top corners of the windows and doors, as it is believed to be a talisman to keep the evil spirits from harming the children.
Ingredients: 1/2 banana (can
use apple sauce as a substitute) 2 tbsp maple syrup (I
use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg
white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (
Stick with rolled oats.
Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon
stick - 3 cups vodka - 1 1/2 cups
white sugar - 3/4 cup water Utensils: - A large glass jar (I
used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
1/2
Stick butter 2 Cups Sharp Cheddar, shredded (I
use white cheddar) 1 Can Cheddar Cheese soup (I
use Campbell's) 1/2 tsp.
;)
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.
Heidi
uses egg
white to make the spices
stick really well to the pumpkin seeds.
1 1/2 cups unbleached all - purpose flour or
white whole wheat flour (I always
use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4
sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon pure vanilla extract
3/4 cup
white flour and 3/4 cup whole wheat or 1 / 1/2 cups
white flour 1
stick (1/2 cup) vegan butter (We
use Earth Balance) Ice Water, 6 - 8 tablespoons
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks,
white and light green parts only, halved and thinly sliced 1
stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I
used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry
white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
2 cups
white rice flour 1/3 cup raw
white sesame seeds 1/3 cup raw black sesame seeds (
white may be
used instead) 3/4 teaspoon baking powder 2/3 cup sugar (evaporated cane juice) 1
stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I
used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2
stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large
white, reserved for brushing tart later
Using a fork or chop
sticks, beat the egg
white with quick, light strokes just to break the gel.
3 tablespoons butter 1 pound organic chicken livers, coarsely chopped 1/2 pound mushrooms (I
use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3 cup dry
white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2
stick (2 oz) butter, softened 1/2 teaspoon sea salt
It all started with a Costco sample of holiday pretzel crips... and of course I had to make my own
using gourmet,
white milk chocolate chips, peppermint, and pretzel
sticks.
This dessert is basically a chocolate chip cookie
stick, but I added cocoa to the dough and
used white chocolate chips in place of semi-sweet.
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (
white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2
sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic
white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (
use a microplane for this)
1) Peel the grapefruit, and remove as much of the
white pith from both the flesh and the peel 2)
Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not
stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers
Basic Wheat Crust (or
use your own favorite recipe) 3/4 cup
white flour and 3/4 cup whole wheat or 1 / 1/2 cups
white flour 1
stick (1/2 cup) vegan butter (We
use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup organic diced tomatoes (one half...
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.
Use unbleached
white flour to keep it from
sticking when rolling it out.
Using a
stick blender or food processor, blend all vegetables in the pot until you have a creamy
white puree.
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I
used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I
used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I
used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg
white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2
sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I
used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I
used Theo Peppermint
Stick Dark Chocolate)
2 cups (about 10 ounces) fresh blueberries 1 1/8 cups (8 ounces) plus 1 teaspoon sugar 2 1/2 cups (12 1/2 ounces) unbleached all - purpose flour (or 2 cups
white; 1/2 cup whole wheat) 2 1/2 teaspoons baking powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2
stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil (I
used Canola) 1 cup buttermilk (see note) 1 1/2 teaspoons vanilla extract
Then they have pure cane sugar instead of
white granulated (refined) sugar and finally I
used Bestlife buttery baking
sticks instead of butter.
I think this is technically considered more of a butterscotch sauce because it
uses brown sugar, but I tried
using white sugar and it just did not work, so trust me,
stick to
using brown sugar!
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I
used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1
stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or
white sugar (I
used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
I substituted 8 oz browned butter for the oil (started with 9.5 oz of solid butter, and the water lost in browning resulted in ~ 8 oz), halved the cinnamon,
used coffee,
used 100 % whole wheat flour (it was the «
white whole wheat» kind by King Arthur), and
stuck with the original leavening — 1 teaspoon soda plus 1 Tablespoon baking powder.
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
Anyone who has ever seen a little girl wearing a
white bathrobe and a towel draped over her head pretending she's getting married or a little boy
using a
stick he found in the yard to cast wizard spells at the family dog has seen that imagination in action.
You can also paint the craft
sticks with one coat of
white first to give them a bright base, then
use one coat of color paint.»
We
used Mod Podge for the aluminum foil and burlap (it's still drying in the photos, which is the
white you see through the holes; it will eventually be clear) but a glue
stick for everything else.
Using your hands pinch off a few tablespoons worth of
white dough and roll between your hands to form a
stick shape, about 1/2 ″ thick and 5 ″ long.
The ritual of smudging is an ancient cleansing ceremony that
uses smudge
sticks, usually of
white sage, to clear away negative energy.
I
used goat mozza here, but goat cheese doesn't melt as well as cow cheese, so if you're looking for more melty cheese,
stick with organic cow mozza or
white cheddar (if you can «do» cow dairy»).
* Mild
white fish can be cut into strips and
used to make healthy homemade fish
sticks.
Use a toothpick and a strip of
white paper to make a sign that
sticks in your clay pot.
All of these are amazing and I know I want to
stick to the two toned look
using white paint.
Outfits that
used to be my go - to suddenly feel stale so I'm
sticking to classic, no - fail outfits like boyfriend jeans with
white blouses and long skirts with tucked in tops.
I didn't want to
stick with a basic
white linen, so I created a custom circle runner
using fabric paint and stamping interlocking circles down the center of the linen.
But we think you can translate this look into your own life
using some key elements of her patterned pants / embellished top formula:
Stick to the same color palette (in this case, black and
white, including her Quay Australia sunnies).
I also keep it simple with pencil boxes, pens, tons of loose leaf paper, and a USB (which is now a must for middle schoolers), folders to keep the kids organized, glue
sticks for projects,
white - out for the older kids who are now
using pens, new washable crayons and markers, tons of Ziploc bags that I
use for everything from snacks to storing jewelry.
I think
using the spray paint primer first really helped the
white paint
stick to the frame.
But I wore it — so there.And it's hard to remember color every day when I am so
used to
sticking with black,
white and gray.
You can also
use this brush for blush, or
stick to your favorite
White Fan Brush.