Sentences with phrase «as a cake too»

They are the only chocolate cupcake recipe I use and it's perfect as a cake too

Not exact matches

As evidence continues to stack up against sugar, consumers are looking for ways to have their cake and eat it too — literally.

So, before you write - off vegan cake as an impossibility, let's take a tour... Continue reading Cake is For Vegans cake as an impossibility, let's take a tour... Continue reading Cake is For Vegans Cake is For Vegans Too!

But that ends up distorting prices once again as it tries to have its cake and eat it too.

The result has led to a strong tension in the report that, as Thomas Lindsey notes, translates into Harvard wanting «to have its relativist cake and eat its academic freedom, too.»

We'll be bringing mince pies to the menu soon, as well as a festive orange MaE cake and a couple more Christmas dishes too, so keep an eye out for those!

I'm so sorry to hear that, sadly the issue is that baking it as a loaf tin just makes it too thick and the mix was designed to cook as a cake so it just wouldn't cook if it was that thick!

But with Valentine's Day in mind, there's also Free Caramel Turtle Brownies, Stacked Crepe Cake, Nutella Bubka with Crumb Topping and Deluxe Classic Red Velvet Cake among other amazing treats (heart - healthy ones too such as Oven Roasted Cranberries and Oatmeal and a Vegetarian Chili for Super Bowl fans.

Works as a layer cake too for an upcoming, spring birthday.

I also like the size of the spatula as it will work great for cakes and bars, too!

You then add your sauce (making sure neither the cake nor the sauce are too warm as the sauce will soak into the cake rather than filling up the holes) and then frost the cake.

It's been amazing to discover how you can enjoy naturally sweetened foods packed with nutrients such as raw cakes and cookies, that are secretly good for you too: D

You can keep the cake at room temperature as long as your kitchen isn't too warm (higher than 72 degrees) or humid.

I'm with you on your passion for candy... and I'm not too much of a sharer as well when it comes to them:)... the bread / cake looks gorgeous with all those wonderful things in them.

I especially like to discover good savoury gluten free snacks, as I find too many gluten free options are of the sweet variety — I love cake, but I don't want to eat it all the time!

I don't do layer cakes very often, as they usually require too much fuss, but of course when I'm slammed with studying, I venture into the realm of cake baking.

The strawberries themselves reabsorb some of as they cool, too, so really most of it goes in the cake (which is mostly good news, right?).

She loves almost everything that I love, except pies... She would rather take a cake over a pie, and I am opposite... Never come between me and my pie, although as long as a cake does not contain any frosting I am loving it, too.

I take rice cake as I got bored with non-gluten bread that still causes itchy skin for me too.

You'll find that a lot of other fish cake recipes are fried too, rather than oven baked as these are.

Also this week: prep for upcoming class, work on garden, harvest / preserve rhubarb as needed, get back into walking after being a sicky last week, make kimchee, finish GFCF cake packet, work 15 hours typing data entry (at least — 20 would be better, but doubt I can do that much), and work on getting clothes that are too small out of the girl's closets — maybe... We will see how much of that gets done, but it's good to have a goal!

It's obvious that early cookbooks considered cookies as a sort of bite - sized cake, which if you think of it, is not too far off the mark.

Hi Izy Id like to inform you that I was supposed to prepare this for my parents as a welcome home gift but ended up having half of it for myself because it was just tooooooo good I'm making it once more for a friend of mine except I figure it's too sweet for her, is there a way I could make the cake while reducing the sugar amount and increasing the cocoa amount (with an added dark chocolate maybe)?

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

If you want to avoid refined sugars as well as gluten, rest assured that you can still have your cake and eat it too!

And this chocolate pumpkin pudding cake is fruit - sweetened too, with date paste as the sugar substitute.

Your cake sounds delicious too I have such trouble finding pesticide - free roses, but I love how they look as a garnish.

I, too, had a host mother in France who made an extraordinarily good and simple chocolate cake (as cited in your book, not in the post here) as part of her weekly rotation.

It won't be the same as eating a bar of chocolate, but you can't always have your cake and eat it too.

What an amazing recipe is this Spiced Pumpkin Praline Roll, it looks amazing and I can a sure you it taste amazing too as I have made this cake roll...

Recently, I have started to replace butter and vegetable oil with coconut oil in all the cakes and bakes as I have simply fallen in love with the flavor they impart and its actually good for your health too.

I feel like that the batter would work really well as a baked sponge cake too!!

I'm not using to making cakes quite as deep as this, so wasn't too sure how long to cook it for.

Must try that as I usually find cake too sweet these days (downside of eating less sugar... everything sweet just tastes too sweet now!)

* It's a Christmas cake but you can make it as a birthday cake, too!

However, that doesn't mean that I don't pay attention to the «cake» part too — in fact — for all my coffee cakes, the cake - part is really spectacular, as in, unsuspecting family members wouldn't guess they're eating a gluten free (let alone paleo) cake.

So nice to find a recipe for a small cake Judi and as far as carrot cake recipes go, not too many ingredients either.

The cake was moist... Too moist, as it turns out, for our taste.

Poured this into a 20 cm silicone cake thingy and baked at 180C (gas 4) for 40 mins (which was a few minutes too long as the top got a little bit burnt).

I like the layers too — my sourdough recipe is a sheet cake and you don't get as much frosting.

Semolina cake was as fragrant as it was surprising, topped with golden half - moons of not - too - sweet candied fennel (see the recipe).

I use my microwave mainly for reheating things as I freeze EVERYTHING — bread, muffins, cakes etc (being gluten free you have to unless you can eat fast:P) but I don't usually cook too much in it as my microwave is horrible.

Lastly, keep in mind that if your frosting gets a little too soft as you work your way around the sides of the cake, you should stick your pastry bag in the fridge and walk away for 10 minutes before continuing.

Maple Streusel Coffee Cake Squares in Practically Raw Desserts Pecan Chai Spice Bars in Practically Raw Desserts (I made these as a tester but found the flavours a bit muted and the frosting too soft) Pecan Shortbread in Practically Raw Desserts Cake Batter Protein Balls from Chef Amber Shea (I have made these already.

i might try this recipie like i made it (with «too much» flour) as a base for a fruit jelly cake or something, since it is SO easy and so tasty and it holds shape with gf flour quite well without complicated flour mixtures, gums etc. anyway, that was quite a novel i've written there... thank you, natasha, for posting.

ASHLAE i did everything like recipe says, but my cake raw caramel looks way too dark its almost same color as base.

I, too, made this as a 9 - inch 2 - layer cake this weekend, and it was perfect!

The best thing about these cake pops are that they are light, fluffy and delicious as well as being healthy and nutritious too.

I've been experimenting with vegan baking recently as I did Veganuary and missed cake too much!

I particularly liked the texture which was moist and a little dense without being wet or too heavy — really muffin - y as opposed to a fluffy cake.