Sentences with phrase «cup lighting in»

I find ear - cup lighting in general to be a bit superficial (though it makes the headset look nice when sitting idly, or when you're rocking it for your Twitch viewers), but the microphone light is a nice touch that lets you know for certain when you're muted.

I find ear - cup lighting in general to be a bit superficial (though it makes the headset look nice when sitting idly, or when you're rocking it for your

Not exact matches

The Ellevate chair and former Citigroup CFO wrote in a LinkedIn post that she's never more productive than she is at 4 a.m. «I brew a cup of coffee, I keep the lights pretty low, I sometimes light a fire in the fireplace, and I let my daughter's cat sleep next to my computer,» she wrote.

Giving the UN credit for the fall in global poverty is a bit like an NHL goal judge claiming he won the Stanley Cup because he turned on the red light when the winning goal was scored.

We do look at Matthew 26:27 - 28 in that light: «Then he took the cup, gave thanks and offered it to them, saying, «Drink from it, all of you.

I turned on a bit of music, made a cup of tea, lit a candle, and entered into my work with my full attention for the first time in far too long.

28 Upon what went on in his mind as the end approached one ray of light is permitted to fall: the prayer, «If it is possible, let this cup pass me by.

Almost any time one comes into The Cup, he will find informal discussions going on around the red - and - white checked cloth - covered tables in this dimly lit room.

In the light of all this, it almost seems impertinent to speak of Jesus» weakness when only the greatest of martyrs have been able to share, in some measure, his cup of suffering but without being able to absorb the anguish in the way that he diIn the light of all this, it almost seems impertinent to speak of Jesus» weakness when only the greatest of martyrs have been able to share, in some measure, his cup of suffering but without being able to absorb the anguish in the way that he diin some measure, his cup of suffering but without being able to absorb the anguish in the way that he diin the way that he did.

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

Waking up fairly early, knowing I'm going to see light from sunrise to sunset, a challenging class of yoga, cycle to brunch and finding a spot in the sun somewhere outside, walking through a new part of London, meeting friends in the evening for a catch up, cooking a new dish back home and then a cup of fennel tea before bed.

In another small bowl, combine 1/2 cup butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon.

Gradually beat in 3/4 cup sugar, until light and fluffy, 1 to 2 minutes.

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Gradually add in the remaining 1 cup sugar and beat until light and fluffy, about 5 minutes.

Using 1/2 cup Almond flour and 1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture.

In a medium saucepan beat egg yolks until light and fluffy Gradually add 3/4 cup sugar, mixing well.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutesIn the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutesin color and fluffy (1 - 2 minutes).

In yet another bowl, whisk together 3 Tbsp ganache to 2/3 cup light cream.

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffIn the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffin a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

In a large bowl with the same beaters (no need to wash them), beat the remaining 1/4 cup sugar with the butter until light and fluffy.

This recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in lettuce cups or over mixed greens.

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

Add a few ice cubes and pour in 1 1/2 ounces (one shot) of light rum and 3/4 cup seltzer.

Heat 1 cup skim milk and stir in 1 packet light hot cocoa mix.

In a mixing bowl, beat 4 eggs with 1/2 cup of honey until light and well combined.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asidin chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asidIn a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.

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?

In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2 - 3 minutes).

Instead, I discovered that you can sub in 3/4 cup light or dark brown sugar, and 3/4 cup granulated white sugar for the 1 1/2 cup maple sugar.

Add 1 cup uncooked converted rice and saute the rice for 2 to 4 minutes in the butter or until some of the rice begins to turn light brown.

In a small saucepan, place the 1 cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 1/2 cup honey and 1/4 cup oil (virgin coconut oil or neutral oil) and mix.

For Crunchy Granola Bars, combine 1 cup finely ground nuts, 1/2 cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 2 cups old fashioned rolled oats, 2 cups puffed rice cereal in a bowl and mix.

Purée almonds, oil, salt, and 1/2 cup water in a high - powered blender on high speed until thick, light, and smooth, about 3 minutes.

Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.

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

What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.

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.

Measure out 1.5 cups of the light - tasting olive oil, turn your food processor or blender ON, and then SLOWLY drizzle in the oil.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

In the beginning it hurt to breathe, laugh, yawn, cough and even to lift something light like a cup of water.

The first time I used one cup of raspberries to one can of coconut milk - > the lighter, less intense batch you see in the photos.

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.

Lighten up: To reduce the fat and calories in the cod, substitute 1/3 cup light mayonnaise for the 1/2 cup regular mayo called for.

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.

For the honey pecan twists: 1/2 cup pecans, toasted 1 tablespoon light brown sugar 2 sheets phyllo pastry, thawed (wrap the rest of the box tightly in plastic wrap and refreeze) 4 tablespoons honey 2 tablespoons butter 1 tablespoon sugar

Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons sugar in a blender; process until smooth.