829 calories.

what is the purpose of brown sugar in cookies?

700 pesos senior

$1.45 a pound

sugar comes from plants in a sticky but sweet substance called glucose, then the glucose is collected by workers from sugar factories to produce a new substance called sucrose (table sugar)

Yes you can. For a cup of light brown sugar you can use dark brown sugar and granulated sugar. You should use 1/2 cup dark brown and 1/2 cup granulated sugar. This will equal 1 cup light brown sugar.

In the US we have light, and dark brown sugar, the common appellations for brown sugar. We have moist as well as dry brown sugars, there are blocks of congealed brown sugars that need to be broken up or dissolved for use. The most common brown sugar here is light brown sugar which is about 2 cups (firm packed) per pound, but can be as much as 3 cups not packed. A US cup by the way is ~237 ml, as opposed to an imperial cup (227 ml) or an imperial half pint (283.7 ml). As far as 250 ml cups that is the common metric equivalent of a cup in English (US) and Imperial measures, though it isn't accurate to call it a cup. Natural, raw, or turbinado sugar refer to the same raw sugar, which is dried cane (golden) syrup and not pressed out from the cane as molasses is, demarara sugar is an extra dark form of this "raw" sugar. Brown sugar is made by adding molasses to refined white sugars, panela is a solidified block of brown sugar that needs to be crushed or dissolved for use.. Dry brown sugars are processed sugars that pour like refined sugars rather than clumping like traditional brown sugars.

But to answer your question as asked the only direct answer we can give is 1 lb. or 16 ounces (weight), as volumes can vary greatly.

Placed in a one cup (dry) measuring cup, not packed, equals about 4.5 ounces.

15.84 tsp

1 cup = 48 teaspoons

1 teaspoon = 0.02 cup

No, powdered sugar is mixed with cornstarch,wheat flour, or calcium phosphate to improve its flowing ability, which are harmful to hummingbirds. However, industrial grades without these additives are available, but good luck finding them.

That is approximately 0.705 cups

Approximately 50.

A teaspoon of sugar is about 4 grams, and a tablespoon is about 12 or 13 grams. The measurements aren't exact due to differences in compactness, grain size, moisture content, etcetera. So, sugar is nearly 4 kilocalories (big C Calorie, or food calorie) per gram. At 12 grams it is 48 Calories, and at 13 it is 52 Calories.

granulated about 12, brown about 11.7

granulated is 23 per tablespoon

Yes. Be sure you put the butter on a plate or in a bowl ( do not use a plastic container). If you want to just soften it, 15-20 seconds will do. If you want to melt it, do not microwave for more than one minute.

Molasses found in South India before the 2nd BC itself. with the written proof about the sugar & molasses merchants. the proof was found in the brami script based in some caves in south India, also said in some tamil literature. Europeans used sugar cane products after the 15 AD only.

1 teaspoon=4 grams, so 10 grams=2 1/2 teaspoons.

This is approximate as grams measure weight and teaspoons measure volume but is a standard.

Yes, but you won't really get much besides clumpy of sticky caramel-sugar.

Yes, but there may be a problem with the colour of the finish product, and there are sometimes problems with the brown sugar being more sticky then the white.

If in doubt, or if the recipe is to impress someone I'd get what the recipe recommends.

If you have time to do a trial run - something only you will see and taste - then use the brown and see what happens. It will most likely be perfectly alright, but sometimes we don't want to risk spoiling something we hope will make an impression.

Try this recipe: OLD FASHIONED PEANUT BUTTER COOKIES

INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, softened

1 cup packed brown sugar

1 cup white sugar

2 eggs

2 cups peanut butter chips

1 cup peanut butter

2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

Mix flour, baking powder and salt in a medium bowl.

In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.

For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.

Bake cookies until dry on top, about 15 minutes.

Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

It takes 24 packets of Sweet 'n Low to substitute 1 cup of granulated sugar.

You have not provided an alternate scale to compare the "100 g" to; however, 100 g of anything is slightly less than 4 oz, at 28.4 g to the oz.

It is one cup

Chocolate chip cookie dough is not a pure substance. It is a mixture of ingredients like flour, eggs, and Chocolate Chips.

720 calories based on 15 calories per teaspoon.

common sugars, as in the sort you're going to cook with, will begin to carbonize at right about 350° f and above- this temperature is just a few degrees above the temperature the sugars will caramelize, that is,darken and begin to develop a caramel flavor, and given enough time (not too long, actually) the sugars will turn quickly into a very bitter, unappetizing black reside that will be one heck of a chore to scrub off your cookware without resorting either to industrial sandblasting, or a lye-containing oven-cleaner product (either alternative s pretty dangerous, but the 'oven clearer' alternative is the more sensible, since almost nobody has home sandblasting equipment these days. Lye is a caustic chemical and will burn you if it contacts your skin, eyes, clothing, walls, et c - use with care and under adult supervision)

To re-cap, then: brown sugar, white sugar, purple sugar, rainbow sugar, apple sugar, powdered sugar, beet sugar, grape sugar, honey, molasses, corn syrup, agave syrup, in other words ALL common edible sugars, begins to carbonize at just about 350°f- and if left long enough or gotten hot enough, will burst into very smelly flame - you won't like it, so get yourself a good oven thermometer