Sentences with phrase «as sweet though»

The ASUS T100 Chi looks just as sweet though.

The cookies won't be as sweet though.

These muffins aren't nearly as sweet though!

Not exact matches

Though we know sugar is bad for our kids, as mascots become extinct, they will leave no bitterness along with the sweet taste in our mouths.

Though Westerners were first scandalized by their omnipresence in society, «their sweet chanting,» as one Western observer put it on a visit to Constantinople in the twelfth century, «the mingling of the voices, the heavier [male] with the light [eunuchs»], softened the hearts of the Franks.

Tried these the other day — really disappointed as they turned out bad and that I had wasted so many expensive ingredients I used everything listed, wish I had've read the comments section more though to see you saying to ONLY use orange sweet potato, as I used white fleshed, and an actual measurement, as I must've used too much.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

It's so delicious and unbelievably moorish though, I can sit and eat bowls of this as I get through my day — the mix of toasted almonds and coconut chips with sweet raisins, coconut oil and vanilla is just amazing.

It really was the best one I made, it was rich, creamy and sweet but not too sweet as to make you feel as though you have over indulged!

Though sweet potatoes win in almost every vitamin and mineral face - off, carrots DO contain 5x the amount of Vitamin K. That's pretty big and as nutrient - seekers, means it's to our advantage to incorporate the occasional heavy - carrot meal.

Sweet Jessica, thanks for stopping by my blog I have a crazy sweet tooth as well, and do quite a lot of baking because somehow I have convinced myself it is healthier if I do it at home... though it is really because I get to taste everything as I am in the process of preparing!

Bars were a delicious treat, though I'd cut back on the maple syrup a little if I were making these as a breakfast bar, they err on dessert level sweet to me... not sure if that would make the dough too crumbly?

Interesting that your sweet tooth went away once you became gluten free — I can see that though if as a result one ends up eating a lot less baked sweets...

I would classify myself as team salty all the way, though I do love a good sweet and salty combo when the mood strikes.

As much as I love to eat large food (ask Joe / anybody in my family... my favorite sweet potatoes are like, the size of footballs — not anymore though, wedding diet problemsAs much as I love to eat large food (ask Joe / anybody in my family... my favorite sweet potatoes are like, the size of footballs — not anymore though, wedding diet problemsas I love to eat large food (ask Joe / anybody in my family... my favorite sweet potatoes are like, the size of footballs — not anymore though, wedding diet problems.)

Yours looks yummy too, though, as a sweet treat!

It's edible as is, though, and if you like sorbet sweet, then it's fine.

They came out pretty dry, and also not as sweet as regular snickerdoodles, though I used the appropriate equivalent amount of the blend.

You may consider adding some sort of sweetener though since bananas are not as sweet as dates.

Not just any sweet treat though — a versatile one that's make - aheadable, portable, and healthy enough to eat for breakfast, as a snack, or as dessert.

Now I may be biased here because cheesecake is my favorite dessert, but I love these babies, and as I said they do taste like green tea, not too sweet, though you do get a bit of sweetness from the chocolate covered strawberry.

It was a very sweet gesture, except that the bites he gave me were tiny, as though he were feeding an injured bird, and he kept getting distracted by something — it must have been the baby, who, yes, I must have been holding — and soon I was barking, «MORE MUFFIN.

Slightly tangentially (though, since you mentioned zest above, I took the opening to mention this), one of my very favorite tips I've learned from you is using lemon zest.I can not thank you enough for this simple but powerful addition - I use it, as you do, in both savory and sweet applications, and I can not believe how much it brings to many of the dishes I make.

I wish I could stick to them more often though as I know my body prefers less of the sweet stuff - even if it is just fruit!

I decided not to use it in place of the condensed milk in this recipe though as I thought it would be too sweet - this was essentially caramel.

The berries were small, but absolutely explosive in taste — almost unnaturally sweet and as though artificial from the intensity of their strawberry flavor.

Not as creamy as the picture though, but added a great flavor and texture to the sweet potato brownies.

why everytime I see cake I can't resist to give comment, I am eating less in sweet but cake is my weakness =) I love your recipe as you said «This is not a dessert I would have every day though but once in a while is OK» This is really heaven =) erecipe

I add brown sugar and warming Fall spices — cinnamon, ginger, nutmeg, cloves, allspice — which complement and intensify the pumpkin flavor of the cornbread, though not in a cloying, overly sweet way, as many «pumpkin spice» flavored things tend to be.

I'm really happy you tried that one though Vanilla doesn't hide the sweet potato flavor nearly as well as chocolate so it is quite noticeable in that one, but much less detachable in the chocolate mousse cake.

They are obviously not as sweet, though.

Though I chose to use their sweet potato flour, I do not see why Anti-Grain's apple and (or) butternut squash flour would not work just as well.

For me that's beauty though, I love getting those little rhubarb morsels as I bite into one of these muffins which breaks from the sweet coconut base.

Yesterday's Banana Bread versus Today's Tea Cake Style Bread: Today's version of banana bread (at least the last 90 years of it) is more of a sweet tea cake than the banana bread of yesteryear (which resembled yeast bread made with dried plaintain flour (though I see banana flour back in the news as a gluten - free flour of the future).

It is very sweet and tasty with a bit of the jalapeño heat, though not as much as normal because the insides are removed.

I had made another vanilla cake from another source and it was too heavy and dense and not as sweet even though the other recipe used more sugar.

It tasted ok but I felt as though there is no way I could add a sweet frosting to it and be able to eat an entire piece, it was that rich to me.

I might consider not making roasted carrots since I'm making these though as they both have a very sweet flavour.

I have always preferred chocolate desserts but this cake is as good as a chocolate one:) You can make a lemon glaze topping though for me it seemed sweet enough and sprinkled only some powdered sugar on top.

For me, I feel as though White Wine pairs better with simple and sweet desserts (like Vanilla Cake or Red Velvet Cake).

As though this burger had stepped out of an Italian pizzeria, it is topped in a tangy pepperoni, radicchio and red onion slaw and paired with sweet, salty mozzarella.

It's sweet, with the apricots sitting alongside bits of chocolate, and a little spicy, as though a dab of pepper had been dropped into the mixer.

though it is quite heartbreaking I can't try them as is, I live in Pakistan where you can't source things like sweet white sorghum flour, even coconut flour is hard to come by and often costs an arm and a leg as these things are imported and very limited in stick.

My mom was definitely NOT the purveyor of sweets in our home, though looking back, her idea of a treat was better than I thought as a kid.

These are very good, definitely not as horrifyingly sweet as they look, though I would cut down the sugar next time.

Creamy without the cream, chockfull of vitamins (I felt as though the antioxidants were practically leaping from the bowl) and a wonderful way to highlight the naturally sweet bell peppers.

The recipe looked great and as I had to whip up a variety of treats for holiday parties, I had to give these a try They are pretty good — though the dough in itself was not as sweet as I would have liked.

Even though I do enjoy a good savory scone as well, there is just something about the sweet!

If you have just a piece or two of this you're probably eating 1/4 to a 1/2 of a banana at a time, which if you've not eaten anything else sweet all day, is a perfectly acceptable amount of natural sugar in your day to day diet (I will reiterate though, this is as long as you feel largely in control of it).

I thought they had a significant amount of fiber, antioxidants, and Vitamin C. I know they're not as nutritious as sweet potatoes though.