Sentences with phrase «ends a bit too»

It ends a bit too quickly, however, and may leave you feeling a bit empty and wanting more from the experience overall.

Not exact matches

Though it ended without an accident, this is just the latest of a string of incidents in which drivers seem to have given autopilot a bit too much credit.

In the end, the Stelvio shows that the Italians can do a capable «everyday» luxury SUV (The Maserati Levante is a bit too much for everyday duty) without sacrificing that which makes Italian cars special.

Conditions in Las Vegas are horrible, Asian expansion isn't enough, and if this lasts too long then LVS will end up in bankruptcy court looking like it bit off more than it can chew.

They'll help them get dressed, tie their shoelaces, make their beds, tidy up their toys at the end of the day, and give them a bit too much help with their homework.

The dangers with so many of these opportunities is that small businesses in particular lose focus and spread their advertising efforts too broadly and end up doing a bit of everything poorly rather than concentrating on doing 2 or 3 things really well.

In my experience retirees have a bit of a splurge for a year or two, then settle down when they realise that they probably won't ever need a new sofa again and have all the «stuff» they need and then nearly always end up with excess income over expenditure (oddly enough, that can worry people too in old age!).

The secondary indicators (sentiment) we mentioned as a concern in our 2017 year - end commentary (see Tactical Trend, Q4 2017) proved to be a bit too much for the equity markets to digest during Q1.

Hi Cristina, if you added all the apple sauce to the batter it will naturally be a bit too liquid and that is probably why they ended up being too moist inside.

In one of our quinoa salads, we also use the ends of the tender - stem broccoli from our Asian broccoli salad, where the broccoli stems were just a bit too long to fit into our takeaway boxes so we chopped them off and added them to the quinoa.

Last time I tried quinoa I did soak it, actually it ended up sprouting as I probably soaked it a bit too long.

The first attempt had a little too much flour and ended up being just a tad bit dry and chewy, as well as lacking in the sweet potato flavor I'd been looking for.

If you want to add a tbsp or two of peanut butter or almond butter you can, just add a tiny bit of coconut flour to the mix so you're bars don't end up too sticky.

Mine ended up a bit too gooey to cut, but that didn't stop me from using a spoon to create a delish caramel lollipop!

In past baking endeavors when I've used course ground polenta, the end product has too much of a bite, but you're method of pre-cooking it is wonderful.

I only went to 248, figuring the temperature might rise while I dumped in the cinnamon and salt — but they ended up a bit too soft.

Previously, when I've made this, it's ended up a bit too sweet for my tastes.

So I put all the candy back into a pot and boiled it again, this time no stirring but I think I went a bit too hot (around 258F) and they ended up too hard.

I had worried it would be too dry since I felt I added a bit too much flour at the end, but the dough was very moist and handled easily... and smelled great!

My waffle iron is super deep though and so I think they were a bit too thick and ended up a little chewy.

Step 6 had a bit too much going on for me and in my haste I ended up mixing the streusel into my batter.

My husband thought it almost tasted overcooked (although it was very chewy and moist), and I agreed it tasted a tiny bit like it was browned too much, but in the end I thought it gave the cookie an interesting flavor, like caramel that gets very close to getting too dark.

I thought using sweet onions and sugar made the end result a bit too sweet..

It ended up with a bit too much of a tomato taste.

Because a mere jam recipe would have been a bit too plain, I've included a recipe for magnificent blueberry jam filled muffins in the end of the post as a bonus recipe.

Somehow with the quantities I've ended up with far more frosting than I needed (maybe I was a bit too stingy on the frosting, my excuse is I was doing it at 6 am this morning), but that's fine, I'll just make a plain sponge tomorrow and smother it.

The cauliflower and the oats go together really well in texture, but if you're not a big fan of the flavour of cauliflower or use a bit too much you can end up with a slight cauliflower undertones in some recipes.

Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil, if desired.

I'm happy to munch away on muffins that spill over the tops of cups when they rise or end up just a bit too dense.

You can also add a bit more chia seeds at the end if your jam seems too thin, but keep in mind that it will continue to thicken as it cools.

And in this month of so many good and happy things, despite the eventual transition from summer to autumn, despite the fact that it marks the end of the first quarter of the new year, and despite the fact that time is flying by much too quickly, I'll take the time to savor every single bit of it; every bite and morsel.

Haha I do that save the glazed bits for the end too, especially with donuts I love the idea of using a glaze that soaks in and makes every bite just as delicious as the top.

But if your dough ends up too tacky just add a bit more flour, too dry add a bit more buttermilk.

I ended up drizzling a tiny bit to help it stick together, but still way too crumbly for me.

I made this with a touch less wine and a bit more pumpkin than called for (based on what I had), and I still feel like I ended up with too much liquid.

As a result I accidentally omitted the sugar altogether and we ended up with a very lime zesty meal that was a bit too sour to be entirely edible.

I ended up adding about 2 teaspoons, gradually, in 1/2 tsp increments, and tasting as I went along to make sure I didn't overdo it - almond extract can end up making things taste a bit artificial if too much is used.

Because roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice instead.

I didn't have a teaspoon / tablespoon measure, but after making the dressing I ended up straining out some of the cumin seeds as the bite was a bit too distracting from the honey - lemon - salty flavor which went beautifully with the salad ingredients.

I substituted coconut oil in exact quantity to the palm oil, but found I had to add a tinsy winsy bit more at the end, after working the mixture (and finding it was a bit too dry and crumbly).

Sometimes, a bit of dried garlic will end up in there too.

I doubled the proportions for a large loaf however found the end result a tad bit too egg - y in flavour rather than the strong coconut essence I was hoping for.

While these Jalapeno Popper Quinoa Bites are plenty cheesy, which I knew my kids love, I wondered if these might end up being too spicy for the kids with all those jalapenos.

I slightly preferred the hemp milk to the cashew milk because it is just a bit richer, and ended up dismissing almond, rice, quinoa, flax and oat milks, which I did not find rich enough, and macadamia, because its flavor was too intense.

I had an end piece that was already breaking apart, and I broke it into bite - sized pieces and just toasted them over the stove (I was hungry and too impatient to wait for the oven).

Both times I ended up with a bit too much of the beer / chocolate / butter liquid mix, and this time I've used it as the liquid for the icing, to save it going to waste.

The chicken skin didn't stay as crisp as I wanted it while baking (my pan was too deep), so I broiled for a few minutes at the end of cooking & even got the crispy / chewy bits of couscous mentioned in the cooking notes.

Mine were starting to brown a bit too much on top toward the end of baking time so I covered with foil and that worked fine.

I made it for our supper club a few weeks back and ended up eating not one, not two, but three bowls of it the next day for lunch (I may be revealing just a bit too much about my eating habits by telling you that).

I think Arsene protects incoming players a wee bit too much as he wants them to be fully bedded in and things to go ever so smoothly, but sometimes been thrown into the deep end can tell you more about a player and some flourish in those circumstance.