Sentences with phrase «white sugar too»

Hi Arlene, I used white sugar too.

We have been trying to get rid of white sugar too.

Not exact matches

Also called Ugly But Good cookies because they do nt look too attractive but vanish off the serving plate in minutes, they only require three things hazelnuts, sugar, and egg white.

I made some small changes that didn't effect them too much such as reducing the brown sugar down to 1 cup and increasing the white to 1/2 cup.

Perfect, a lot of baking with too much white flour / processed sugar etc doesn't do it for me.

I thought I might try this too I assume it is the same 50g egg white and same sugar amount?

SO many banana bread recipes rely heavily on too much white sugar and plain oil, which add nothing special.

I replaced white sugar with the light brown variety, and cut back on it, too; I added a splash of bourbon, salted butter and then doses of cinnamon, nutmeg and even cloves.

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

They're not only gluten - free, but if you forgo the white chocolate drizzle, they're refined sugar - free too!

I did nt have dark brown sugar, so used white sugar instead (reduced the quantity too and love that the cookies aren't very sweet!)

Let's get to baking... Gluten - Free Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4 cup Earth Balance spread, softened (you may use margarine or unsalted butter too) 3/4 cup packed light brown sugar 1/4 cup white sugar 1 egg...

3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too

, tweaking it every time, adjusting the fruit (at one point I was using white chocolate but it was just too sweet), adjusting the sugar, adjusting the matcha and now... now it's perfect.

1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons butter, melted

Using all white sugar might help the pear flavor come through too.

1 cup rolled oats 1/3 cup butter 1 cup boiling water 3/4 cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2 cup milk 4 ounces shredded cheddar cheese (1 cup) 1 egg, beaten 2 cups wheat flour (white flour will work, too)

Sometimes I just replace white sugar with it too, depending on the recipe (pumpkin pie, for example, tastes even richer with this sugar and people ask me for the recipe thinking it's something different than the standard pumpkin pie recipe.

I found the white miso and the mirin and I cut way back on the sugar as others had suggested but this was just too sweet for us.

I swapped brown sugar for granulated white sugar (using less, too).

Traditional frosting with cups of white sugar in it are way too sweet and overpower the taste the of the cake (or whatever else you're serving it on / with).

Ingredients: 1 pot of white yogurt (I used Provamel soya with zero added sugar) Juice from half a lemon 1/3 cup of puffed quinoa (you can use puffed rice too) Handful of strawberries Handful of kiwi Handful of gluten - free oats Handful of raspberries Brown rice syrup Raw cacao nibs

The original recipe uses 225 g of white sugar - it might be a wee bit too sweet for non-sweet tooth people.

Naturally, you can use sugar - free white chocolate chunks as well (there is a recipe for sugar - free white chocolate in the book, too, and it's completely dairy - free!

Also I just used regular white sugar as I don't like the texture of the Sucanat I bought, too gritty!

1/2 cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2 cup oat bran 1/2 cup brown rice flour (white rice flour works, too) 3/4 cup all - purpose flour 3/4 cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3 cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1 cup whole milk Greek yogurt 1/2 cup mini chocolate chips Sea salt crystals, for sprinkling

The easy combo of soft white bread smothered in too - much - butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts.

Mix in blender (food processor works, too) 1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup white / wine / or regular vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated onion or dry onion flakes

Their favorite muffin is an old banana chocolate chip recipe with too much sugar and white flour.

It's naturally red (no artificial food coloring here), low in sugar (no white sugar here either), gluten free (yup, no bleached white flour), and vegan too.

But don't worry: If you don't have coconut sugar or find it too expensive, you can use regular white sugar or raw cane sugar.

Regular white sugar would work too!

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

I don't really use white sugar and I have no idea if it will last that way too

I really like your site and have tried several of your recipes to mixed reviews from my crew — some are big fans (my husband and oldest son) but the younger boys would rather eat the white flour, sugar and oil recipes they are used too... still, I will get everyone on board eventually, but I may need to transition them more gradually.

«Brown sugar» is white sugar with molasses added in, it adds great depth of flavor in cookies but can make some recipes too heavy and wet.

The one sugar that won't work very well is brown sugar, which is simply white sugar with molasses added to it, making it a bit too sticky for powdered sugar.

This was good, but even with 1 C white sugar in the cake and only 3 C powdered sugar in the frosting I found it too sweet.

Agave is mostly fructose (the bad stuff we get too much of) and is more processed than white sugar.

Add sweet white rice to that, you already have too much sugar before you even add the sweetener.

• 2/3 cup warm water (110 degrees F / 45 degrees C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all - purpose flour (I used kamut flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups of flour) DIRECTIONS 1.

I made them most recently with white wheat flour instead of all - purpose, 3/4 cup sugar instead of 1 1/4 cups because muffins are usually too freakin» sweet for my taste, and maple syrup instead of molasses.

I was actually thinking afterwards that vegan white chocolate chunks would be a good, slightly less straight sugar marshmallow alternative too.

I tasted the cake from last night and loved the texture and flavor but it was a little too sweet for my taste so for my second try I decided to reduce the white sugar only from 1 1/2 cups to a little under 1 cup.

I also reduced the white sugar by 1/2 cup (on a friend's recommendation that his was too sweet) and subbed pomegranate juice for orange, since I didn't have any orange juice.

(I had to sub maple syrup for the white sugar, but found it a pretty tasty alternative; I worried it'd make the batter too wet but they were dense but balanced.)

It's not too hard to switch up a white sugar, white flour, canola oil cookie recipe for a healthier (yet equally delicious) version.

Bad diet choices, such as consuming too many carbs from refined, processed white flour and white sugar, cause the biggest surge in aromatase.

Refined white flour in your classic coffee shop muffin can drive up blood sugar levels, and packaged snacks meant to provide a protein boost often come with too many added sugars and carbs.

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