Sentences with phrase «cream in it too»

Not exact matches

This results in a brush that lathers extremely well with creams and softer solid soaps, but it's perfectly suitable for harder soap pucks as well without requiring too much extra wrist work.

We've already covered the differences between shaving soap, cream and gels in a previous posts (shaving cream vs gel & shaving soap vs shaving cream), so we won't get into too much detail on that topic here.

And the faithful remnant scattered in the pews were too poor, too old, and too few to think of bringing back the statues and the high altar for which their parents had sacrificed countless ginger drops and ice cream sodas so many years ago.

I tried to warm it a little which would not work (the dough was simply too crumbly), in the end I put in Quark (is it cream cheese in English?)

I'm now looking in to face creams and make up from natural sources too.

and in the morning it is too greasy to put coconut oil on and then makeup is there a day cream you would recommend?

Sounds great especially with the idea of whipped cream and chocolate sauce!!!! Is there more of this in the freezer too?

Love anything malted milk and the fact that these ice creams are dipped in rich chocolate and sprinkled with cacao nibs AND bee pollen is too good.

It helps if the heavy cream is super cold, and also if you pop your bowl and whisk in the fridge or freezer that will help too.

If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Note: if Greek yogurt is still to tart with all the mix - ins or tastes too «healthy» for you, feel free to do half sour cream / half yogurt.

This Purple Sweet Potato Ice Cream is a dazzlingly delicious vegan and paleo dessert made in the blender with almond milk so it's easy and healthy too!

Beat in the cream by spoonfuls but do not thin out too much.

Way too much sugar, I have to go half plain instant and Peaches in cream if I really want it, but I will put canned peaches that were packed in water or their own sugar (light), less total calories.When are you folks going to make a diabetic version????

We just kept it in a jar on the fridge and it was awesome in our smoothies / on top of banana ice cream, too.

You don't want them too fine, because the cookie bits stay crisp in the ice cream and provide a great texture.

If the mixture seems too thick, add in 1 tablespoon milk or cream

A pinch of cream of tartar in the meringue can help, too.

And quite easy to prepare and low in fat too (if you stick with low - fat or fat free cream cheese).

A couple of notes: One thing I found in my experimenting was that all the ingredients had to be well chilled, otherwise it froze too slowly and the sour cream and condensed milk separated a little.

These little sweet bites are a great example of the versatility of vegan treats — perfect swirled in ice creams, perfect on top of smoothies or chia puddings and just as perfect on their own, too.

I suggest pausing at this point, and placing the pie and ice cream cartons back in the freezer so they don't get soupy on you from sitting out too long.

* Reducing too much sugar in ice cream can also change the smoothness and texture of ice cream but this amount of reduction is just right for us.

yes, infusing them with alcohol is the best way to keep fruits and berries from freezing too hard in ice cream (fruit is around 90 % water, so just adding them will make them freeze icy - hard).

I am seriously in to baked good ice creams too; maybe other patisseries need an ice cream too.

I especially love it in soft - serve ice cream, coconut creme brulee, raspberry custard tartlets, fudge pudding pops, though it makes a fantastic base for dairy - free shrimp chowder, too.

* Keep in mind that this recipe thickens naturally about 20 - 30 minutes after it is mixed up, so if you think it's too thin you may want to wait until then before adding more coconut cream.

It can easily be made vegan, too, by adding extra olive oil to replace the butter, and serving dairy - free toppings in place of the cheddar cheese and sour cream, or skipping them entirely.

there are good healthy fats in my homemade mexican... and LOTS of good taste too!!!! we luv us some homemade mexican... my hubby is Puerto Rican... and adds his flair to it too... i make homemade guacamole, salsa, pico de gallo, chips, sour cream................................................ etc

I used coconut milk for the creaminess here and the coconut flavour wasn't too strong for me when combined with plenty of garlic, earthy leeks and spinach as well as a good dose of nutritional yeast, but if you're not a fan then you could swap in any other non-dairy cream (soy, coconut etc - there are various available commercially these days).

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

I usually make a double batch of the syrup and pop it in the fridge so I have plenty for cocktails and drizzling on waffles, ice cream or fruit too.

and the kids love the ice cream in cones (lol) and me too!

If mixture is already too frozen to properly mix, just stop the ice cream maker and finish mixing in the chocolate by hand.

There are big chunks of cream - filled chocolate cookies in every bite, which is not only delicious, but looks pretty too!

Macadamias have been a regular visitor round these parts, appearing in everything from an Aussie - Nutella to Sour Cherry Cake to Vegan Chocolate Fudge, so it wasn't too big a leap to make them into a cream pie filling.

I added a TBSP of lemon juice to the cream to maintain the acidity, and subbed in 1/4 of spelt flour, too.

Enjoy the benefits of pastured egg yolks, gut - healing gelatin, healthy fat, and coconut in this decadent, but not - too - sweet coconut cream pie.

I would love to try their chocolate zuchinni bread (as mentioned in your post) as I love all things chocolate and zuchinni, and hey sour cream rocks too!

I would love the ice cream maker!!!!!!!!!!! Favorite flavor would have to be chocolate, but I always like something crunchy in my ice cream too... chocolate with nuts?

Sometimes I use an ice cream scoop to make the cookies but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about 3/4 inch deep and it saves time.

The glaze is great overvanilla ice cream and cinnamon spiced pecans, and I'm gonna use it in a cocktail too!

I find sometimes if the cream cheese is too warm it's hard to pipe, so I'll pop the frosting in the fridge for 30 minutes or so before trying to pipe it.

We walked along the beach, where he chased the waves a little too closely and ended up with soaking wet jeans; visited the Page Museum, where we watched volunteers meticulously dust off newly discovered fossils; stopped for dinner at one of my favorite restaurants, where I nearly single - handedly polished off an entire Hula Pie ice cream dessert by myself; meandered out along a pier, where a practically blind seagull almost flew straight into my guy's head; and drove through the rain to the Pacific Marine Mammal Center, where we chuckled at the seals in the synchronized swimming routine.

You see, while this vegan cookie dough is absolutely delicious on its own (you + this cookie dough + spoon = best thing ever... although fingers work too), it's even better in a healthy salted caramel cookie dough ice cream sundae.

If the ice cream becomes too hard, place in the refrigerator to soften for about 30 minutes before serving.

The filling is not too rich, achieved by mixing coconut cream, coconut yoghurt and plant milk in the right ratio.

The kahlua is DEFINITELY staying in my chocolate cream pie... or maybe Baileys would taste good too!

I eat it right out of the bowl too and sometimes I put cream cheese in it — next time I'm going with the goat cheese!

That is indeed an unusual thing to start with a cold oven...... I like Neopolitan Ice - cream too, but I always made a dent in the chocolate....