Sentences with phrase «about a cup at»

However, it's always pretty easy to tell when the holiday season officially begins — Mariah Carey's voice is suddenly inescapable and people have a lot of opinions about the cups at Starbucks.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

Add powdered sugar about a cup at a time, until desired consistency is reached.

Add the flour about a cup at a time with the chocolate chips.

Alternatively add powdered sugar (about a cup at a time) and almond milk until desired consistency is reached.

Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency.

Not exact matches

Schultz talks affectionately about his father in his book, «Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time,» saying that Fred was an honest man who worked hard, played ball with his kids on the weekend and loved the Yankees.

Since we're talking about the best of the best, this machine makes a fine, flavorful cup that rivals what I've tasted at finer coffee shops.

Single - cup coffee brewers now start at about $ 50 but can cost as much as $ 800 for models that make barista - worthy espresso drinks with frothed milk and shut themselves off.

Not having to worry about empty toner cartridges in the copy machine or the quality of one's cup of French roast are certainly some reasons why entrepreneurs apply for space at ETC. (Tillett says seven startups are on her waiting list at Highlandtown; at 33rd Street, three companies recently moved out.)

I got in my car, which had a full tank of gas, and having filled my tires earlier in the week at a gas station (where I bought some gum), I drove to the mall, bought some toys, clothes, music, and other gifts, had a cup of coffee, stopped at the food court for a bite to eat, then drove home, checked my answering machine, which had a message from the dentist about a checkup, which reminded me I should probably schedule a haircut in a week or two.

Christianity is all about «their team» ultimately winning that big cup at the end of everything, and all the other, nonChristian «teams» suffering for that loss.

I'd gotten up at 4 a.m. that morning to catch my flight and had consumed about five cups of coffee since then.

Throw us a bone, cup your mouth, and whisper in our ears what you know we are listening for about the nature of Scripture, and then you can go on your way with broad, philisophical musings that interest some but at least we will have some evidence that you are not dragging the doctrinal wing of the church into the forest of no return.

With this avenue of retreat cut off, are we not required to ask afresh about the pathetic plea of Jesus at Gethsemane, «Father, let this cup pass from me» and Jesus» even more terrible cry from the cross, «My God, My God, why have you forsaken me?»

When I teach about practicing life at table, I ask learners to compare two meals which I set before them: a fast - food hamburger meal and the bread and cup of the Lord's Supper.

Sure, I might miss the fish»n chips I had in New Zealand three autumns ago, or long to revisit Malaysia's tea plantations, but what I loved the most about those trips was reveling in the simple pleasures of eating a good meal with family, laughing at my brother's fake accents or nursing a steaming cup of tea.

Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup

1 cup hazelnuts 14.4 oz box graham crackers, crushed (about 4 cups) 8 oz dark or semisweet chocolate 1/2 cup dark alkalized (Dutch process) cocoa powder 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large eggs

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.

I added about a cup — and chill for at least an hour — part can be in the freezer if you're in a rush like me

I poured about half a cup or more of liquid off at one point because the onions were steaming with no chance of browning.

• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4 cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into buttered 8 × 10 baking pan • Cover with additional 3/4 cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)

Mix in about 1/2 cup of water at a time to achieve desired consistency.

I couldn't find any butternut squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half cup of dried apricots along with the tomatoes to give it a bit of a sweet pop!

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

You should add about 1/2 -3 / 4 cup at the same time you add the beans.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

It's also low - calorie and low fat, coming in at 80 calories for about a 1/2 cup serving.

Gradually begin adding the powdered sugar, about one cup at a time, until frosting is light and fluffy.

For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice

Blueberries can be added in the batter at the end, but I usually add other, more delicate berries to each cup, about 4 - 6 berries poked in..

Two cups of fruit makes about 1 1/2 cups of jam, so this is just enough for a week of breakfasts — then it's time to choose a new combination of fruits at the farmers market and make another batch!

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Sugar Free Bing Cherry Jam Four Cups of Fresh Bing Cherries: Pitted and Sliced 1/4 Cup Stevia Powder 1/4 Cup Water 2 Pectin Packages for Sugar or Low Sugar Jam 3 1/2 Pint Canning Jars Boil the pitted Cherries, water and Stevia for about 45 minutes at a light boil.

Also mixed in about a cup of semi-sweet choc chips at the end, and sprinkled a handful of pecans and a bit of course maple sugar over the top before putting it in the oven.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

For all of them, I let them sit for a while (while I made or cooked the other batters) and I used a non-stick pan, ungreased, and about a quarter cup of batter at a time on med - high heat, flipping once the edges started to curl.

Pour mixture into cups, about 3/4 of the way, place foil over the tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer for at least 4 hours.

Bake in 4 - 5 muffin paper cups (depending on how big they are) at 160 C for about 25 - 30 minutes or until, when poked with a knife, your knife comes out clean.

Keep adding hot milk to the egg yolks one spoonful at a time until you have added about half a cup.

Scoop 1/2 cup of the spaghetti squash mixture onto the saute pan (I usually get about 3 - 4 of these on the pan at once) and let it sizzle on one side, usually for about 4 - 5 minutes.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

Scoop about 1/4 cup of batter at a time into a paper lined muffin pan 5.

As you're beating in the icing sugar to your butter, add about 1/2 cup at a time while mixing at about medium - low speed.

This recipe makes a «reasonable» amount of buffalo sauce, averaging out at about 1 1/2 cups.