1/3 Cup Sugar To G: Sweetening Up Your Recipes

Are you struggling to convert recipes that use cups to grams? Fear not, because we’ve got you covered with the conversion for 1/3 cup sugar to g. Sugar is an essential ingredient in many recipes, from cakes to cookies and everything in between. With this conversion, you can easily make sure you’re using the right amount of sugar in your recipes.

In this article, we’ll share with you two delicious recipes that use 1/3 cup sugar and give you all the information you need to make them perfectly. So, let’s get started!

Recipe 1: Lemon Bars

Ingredients:

• 1/3 cup sugar (66.67 g)
• 1 cup all-purpose flour (125 g)
• 1/2 cup unsalted butter, softened (113 g)
• 2 large eggs
• 2/3 cup fresh lemon juice (160 ml)
• 1/4 cup all-purpose flour (31.25 g)
• 1/2 tsp baking powder
• 1/4 tsp salt
• powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together 1 cup of flour, 1/3 cup sugar, and salt. Add the butter and mix until the mixture resembles coarse crumbs.
3. Press the mixture into an 8-inch square baking pan and bake for 20 minutes or until light golden brown.
4. While the crust is baking, mix together the eggs, 1/4 cup flour, baking powder, and lemon juice until well combined.
5. Pour the lemon mixture over the baked crust and bake for 20 minutes or until set.
6. Cool the lemon bars in the pan for 10 minutes before removing and cutting them into squares.
7. Dust the bars with powdered sugar before serving.

Nutritional Information:

Serving Size: 1 bar
Calories: 159
Total Fat: 8.2 g
Saturated Fat: 4.8 g
Cholesterol: 56 mg
Sodium: 61 mg
Total Carbohydrates: 19.5 g
Dietary Fiber: 0.5 g
Sugars: 11.1 g
Protein: 2.2 g

Cooking Time:

40 minutes

Equipment:

• 8-inch square baking pan
• Medium bowl
• Whisk
• Mixing spoon

Serving Suggestions:

These lemon bars are perfect for a sweet and tangy dessert or snack. Serve them with a cup of tea or coffee for a delicious treat.

Variations:

You can substitute the lemon juice in this recipe with other citrus juices, such as lime or orange. You can also add a pinch of cinnamon to the crust mixture for extra flavor.

Substitutions:

If you don’t have unsalted butter, you can use salted butter and omit the salt in the crust mixture.

Storage:

Store these lemon bars in an airtight container at room temperature for up to 3 days.

Tips:

• Make sure your butter is softened before mixing it into the crust mixture.
• Use fresh lemon juice for the best flavor.
• Let the bars cool completely before dusting them with powdered sugar.

Frequently Asked Questions:

Can I freeze these lemon bars?

Yes, you can freeze these lemon bars for up to 3 months. Wrap them tightly in plastic wrap and then in foil before freezing. Thaw them in the refrigerator before serving.

Recipe 2: Chocolate Chip Cookies

Ingredients:

• 1/3 cup sugar (66.67 g)
• 1/2 cup unsalted butter, softened (113 g)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (187.5 g)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup semisweet chocolate chips (170 g)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract and beat until well combined.
4. In a separate bowl, mix together the flour, baking soda, and salt.
5. Add the flour mixture to the butter mixture and mix until just combined.
6. Stir in the chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie
Calories: 142
Total Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 58 mg
Total Carbohydrates: 19 g
Dietary Fiber: 1 g
Sugars: 10 g
Protein: 2 g

Cooking Time:

10-12 minutes

Equipment:

• Mixing bowl
• Electric mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Serving Suggestions:

These chocolate chip cookies are perfect for a sweet snack or dessert. Serve them with a cold glass of milk for a classic combination.

Variations:

You can add nuts, such as chopped pecans or walnuts, to the cookie dough for extra crunch. You can also use milk or dark chocolate chips instead of semisweet.

Substitutions:

If you don’t have unsalted butter, you can use salted butter and omit the salt in the recipe.

Storage:

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days.

Tips:

• Make sure your butter is softened before creaming it with the sugar.
• Don’t overmix the dough or the cookies will be tough.
• Use high-quality chocolate chips for the best flavor.

Frequently Asked Questions:

Can I freeze this cookie dough?

Yes, you can freeze this cookie dough for up to 3 months. Scoop the dough onto a baking sheet lined with parchment paper and freeze for 1 hour. Once the dough is frozen, transfer it to an airtight container or freezer bag and freeze until ready to use. Let the dough thaw in the refrigerator before baking.

Final Thoughts

We hope you enjoy these two delicious recipes that use 1/3 cup sugar. With this conversion, you can easily make sure you’re using the right amount of sugar in your recipes. Whether you’re in the mood for tangy lemon bars or classic chocolate chip cookies, these recipes are sure to satisfy your sweet tooth. So, grab your ingredients and get baking!