I LOVE this brush for
using light powder to set corrector and / or concealor in the eye area, and anywhere in the t - zone, because it's so gentle and won't disturb the work you've already put into concealing.
And I experimented briefly with
using a lighter powder on my face to balance out the color difference, but it was no use.
Not exact matches
For the Raspberry Buttercream:
Using a stand or hand mixer, beat softened butter on high speed until
light and fluffy (about 3 minutes) Add
powdered swerve, 1/2 a cup at time, until completely incorporated.
Ingredients 1 pie crust (I
used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup
light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso
powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
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
I
used a combo of
light and dark brown sugar for extra flavor and added a little more salt and espresso
powder than the recipe called for, until I thought it tasted just right.
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking
powder 2 1/2 sticks vegan butter, i
use earth balance, at room temp 10 ounces
light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i
use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
Whisk the eggs (plus water if you are
using egg
powder) in a mixing bowl until
light and fluffy, 1 - 2 mins.
Using an electric or hand - held mixer beat the cream cheese, lemon juice, dill weed, onion
powder, oregano, garlic, and a few grinds of pepper until
light and fluffy.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of
light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I
used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
: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.
I
used one cup of
light brown sugar and 3/4 cup cocoa
powder.
curry
powder 1/2 cup canned coconut milk (I
used light) pinch cayenne pepper 2 lbs.
3 / 4C
Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking
powder 1 / 2C Coconut sugar (I like to
use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I
used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.
It is actually quite similar to my easy and healthy chocolate sauce, but
uses light coloured superfood
powders instead of cocoa and carob.
Cake: 1 3/4 cups all purpose flour 3/4 cup natural unsweetened cocoa
powder (not Dutch Process) 1 cup granulated sugar 3/4 cup
light or dark brown sugar 1 teaspoon baking
powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2 cup neutral - flavored oil (I
use canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk (low fat is fine) * 1 cup strong, hot coffee (decaf is fine)
1 can coconut milk (not
light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean
powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or
use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
I also
used powdered orange food coloring till it was a
light orange.
I kept the ingredients
light by
using coriander seeds rather than
powder and
used cashews to give you a slightly creamy texture.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I
used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I
used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or
light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy
powder, so no grams here, sorry) half a small shallot, chopped 14g salt
I «ve alwsys
used baking
powder in my latkes; gives them some air inside, ergo much
lighter and fluffier.
Ingredients for Gingerbread Men: 4 cups flour 3/4 tsp baking soda 1/2 tsp salt 1 tsp
powdered ginger 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2 cup
light brown sugar 1/2 cup softened vegan butter (I
used Earth Balance) 1 cup
light molasses
Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking
powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup
light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (
use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon
Using a hand - held or stand mixer, beat together the butter and 1/2 cup
powdered sugar in a medium bowl until
light and creamy.
Using electric mixer, beat together cream cheese, Worcestershire sauce, lime juice, onion
powder, garlic
powder, cumin, smoked paprika and pepper until
light and fluffy.
7 grams salt 10 grams malt
powder (available at health food stores and brewing supply houses) 150 grams water 5 grams
Light Olive oil 30 grams active Sourdough Starter All the measurements are given in grams because the bagel dough is very dense and
using cups would be significantly less accurate.
I added a tsp of baking
powder to make it a little
lighter and
used organic brown sugar instead of agave.
3/4 cup of
light brown sugar 2 tablespoons of salt (I
used Lo Salt reduced sodium alternative) 1 tablespoon of chipotle chili
powder 1 tablespoon of smoked paprika 1 tablespoon of garlic
powder 2 teaspoons of ground cumin 1/2 teaspoon of cayenne pepper 1/2 teaspoon thyme 1/2 teaspoon of ground cinnamon
They are not a
light bar by any means, but I much prefer
using whole foods to
powders too I actually cut my last batch into 12 «fun - sized» bars and they are perfect that way.
6 tablespoons unsalted butter, softened 1/2 cup natural chunky peanut butter, salted or unsalted (I
used Trader Joe's chunky salted) 1 cup sugar 1/4 cup
light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if
using unsalted peanut butter) 1 teaspoon baking
powder 1 cup semi-sweet chocolate chips
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I
use light as it has less of an aftertaste) 2 tsp baking
powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
He also
uses light beer instead of water and cacao
powder.
1/2 cup sesame tahini 1/2 cup extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic
powder 1 teaspoon
light miso 1/4 teaspoon pepper (I
use white to prevent black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric
powder 500 ml low - sodium chicken broth 135 ml
light coconut milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
Great recipe
used 1/2 tsp baking
powder (UK) and they turned out
light and fluffy.
The
use of bread flour gives this bread a
lighter texture, while the milk
powder and oil help soften it.
Pin It 2 Servings Ingredients: Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric
powder 500 ml low - sodium chicken broth 135 ml
light coconut milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp sambal oelek... Continue Reading →
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed
light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking
powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I
used unsweetened almond milk) 1/2 cup neutral oil (I
used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
1 1/2 cups whole wheat pastry flour 1 cup cake and pastry flour 1 tablespoon baking
powder 1/2 cup
light brown sugar 1/2 teaspoon salt 2 large eggs 1 cup buttermilk 1/4 cup butter, melted and cooled slightly zest of 2 lemons 1 cup of berries (I
used strawberries) 3 tablespoons large grain raw sugar 1 teaspoon large grain salt (I
used Kosher salt)
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking
powder 1 cup (2 sticks) unsalted butter, softened (I
used 1 tub of Smart Balance
Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking
Light) 3/4 cup granulated sugar 3/4 cup packed
light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking
light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I
used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking
Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I
Used Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3 Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups
Light Buttermilk Topping: Additional Granola
I'll also add, don't bother
using organic
powdered sugar in your royal icing, it tends to mix up a very unappetizing shade of
light gray.
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
For the filling:
Using an electric mixer, beat the cream cheese and
powdered sugar on med - high speed until
light and fluffy, 1 - 2 minutes.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I
used peach apple) 1/2 cup of
light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I
used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup
powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until
light and fluffy, about 5 minutes.
3 bananas 2 cup rolled oats 1 Tsp baking
powder 1 Tsp cinnamon 1 Tbsp chia seeds 1 1/2 cup chopped pineapple 1 medium mango, cubed 1 can coconut milk (I
used full - fat, but you could certainly try
light) 3 Tbsp maple syrup 3/4 cup shredded coconut
I ran this recipe through the calorie & macro calculator at MyFitnessPal and even after
using light soy milk and removing the cocoa nibs, maple syrup, and protein
powder, I came up with 364 calories per serving (6 servings per recipe).
But if you want to tone that aspect down,
use a
lighter beer instead of chocolate stout, and eliminate the espresso
powder.
I
used agar agar
powder to set the matcha chai layer as it makes it a bit more
light than other raw vegan cheesecakes that are very cashew and coconut heavy.