Sentences with phrase «lighting powder in»

Hourglass Ambient Lighting Powder in Dim Light: Review

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Setting the final look was done with Laura Mercier Translucent Powder and finishing with Hourglass Ambient Lighting Powder in Ethereal Light.

Products Used: Hourglass Veil Mineral Primer and Liquid Powder Foundation in warm beige, Clé de Peau Beauté Concealer in honey, Hourglass Ambient Lighting Powder in «Radiant Light» on cheekbones, forehead, nose and chin.

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You can purchase the Hourglass Ambient Lighting Powder in Luminous Light Mini Size here.

I have the ambient lighting powder in dim light and just adore it.

Not exact matches

A few weeks ago, in the country, far from the lights of the city, I saw the entire sky «powdered with stars» (in Milton's words); such a sky, I imagined, could be seen only on high, dry plateaus like that of Atacama in Chile (where some of the world's most powerful telescopes are).

Make the dessert in advance, refrigerate and then just garnish with a little whipped cream, light sprinkling of chile powder and fresh mint for a gorgeous presentation.

Notes: I purchased the maca powder and lucuma powder at The Light Cellar in Bowness.

In a small saucepan, combine butter, granulated sugar, light brown sugar, and matcha powder.

Make sure to include the baking powder as this ingredient helps in creating the fluffiness and don't skimp on the eggs as they contribute to the light texture.

In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 4 minutes.

Whisk the eggs (plus water if you are using egg powder) in a mixing bowl until light and fluffy, 1 - 2 mins.

In a separate bowl, combine the flour ingredients along with baking powder and salt and sift them or give them a nice light airy toss with a whisk.

I realized in the aftermath that this does make for slightly cocoa - powdered - hands but if you go really light on the cocoa I think it is just fine, nothing a little lick of the fingers or wipe on the hiking pants won't fix!

I, too, had a hard time finding a good infant multivitamin that did not have any artificial flavoring / unnecessary junk in them, until I found a multivitamin made by the same brand prenatal vitamins I took when pregnant — Rainbow Light Nutristart Multivitamin Powder.

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar, and light brown sugar.

The baking powder in the pastry gives it a light, flaky top.

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.

In a medium mixing bowl, whisk together flour, cocoa powder, light brown sugar, and salt.

Sift in the powdered sugar and stir until combined, then beat at high speed for 2 minutes, until light and fluffy.

I'm no scientist, but I deduce that by letting the batter rest you're giving the baking powder a little extra time for that first reaction, resulting in lighter, more leavened batter.

We sift out more of the fiber in our Organic Hemp Seed Protein Powder to boost the protein content to 50 %, yielding a sweet, smooth and light green protein pPowder to boost the protein content to 50 %, yielding a sweet, smooth and light green protein powderpowder.

Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.

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

1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic powder, salt, and pepper.

I «ve alwsys used baking powder in my latkes; gives them some air inside, ergo much lighter and fluffier.

Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).

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.

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.

Make the frosting: whip butter with powdered sugar and salt until light and fluffy; add in the milk while whipping so that the mixture is thick but spreadable.

The air in the whipped egg whites, along with a hefty dose of baking powder and sifted dry ingredients, will keep the resulting cake light and airy.

It's an Italian classic, no - bake dessert which is essentially layers of sponge - like cookies, soaked in espresso, and rum, then dusted with cocoa powder, and enveloped in a luscious layer of light, and fluffy mascarpone mousse cream - mmm... It's my husband's favorite dessert, and I almost always make it for his birthday.

I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces of a 4 ounce giradelle bittersweet bar of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you

In a large mixing bowl, beat together the butter, 2 tablespoons powdered sugar, and zest until light and creamy, about 2 - 3 minutes.

Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue.

In the bowl of an electric mixer, beat together the vegan butter and powdered sugar until light and fluffy, about 2 - 3 minutes.

Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan.

Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy.

Add grated ginger, grated garlic and chopped green chilies and roast till it becomes light brown in color, it will take about half a minute.Pour turmeric powder and coriander powder and mix well.

Peanut Butter Powder: Full of protein, low in fat and light on calories!

Next time I'll cover them in more powdered sugar instead of a light dusting.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutesIn a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutesin the butter until the onion is softened (about five minutes).

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseedin a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseedIn a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Secret Ingredients Work Wonders: The secret ingredients in these dinner rolls to make them light and tender — dried buttermilk powder and dried egg whites.

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.

Sourdough waffles are extraordinarily light, and their flavor has an edge (because of the period of fermentation) that puts them in another category from the more usual baking powder version.

Add 4 tablespoons (20 g) of the cocoa powder to the coconut, and with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), whip on high speed for about 2 minutes, or until light and fluffy and nearly doubled in volume.

Even though they contain equal amounts of cacao, the mousse with Ecuadorian cacao powder is lighter in color and slightly sweeter - tasting.