Sentences with phrase «flavors like dark»

Sold in flavors like Dark Chocolate Chip, each vegan cookie has 16g of pea protein.

Kodiak Cakes Power Waffles Frozen Waffles have 12g of protein per waffle in flavors like Dark Chocolate.

Sandwich Shop, offering not just various kinds of peanut butter sandwiches like The Elvis and Pregnant Lady but also peanut butter in newfangled flavors like Dark Chocolate Dreams and Cinnamon Raisin Swirl.

The variety gift boxes include our low - carb milk chocolate bars with a mix of several other gourmet flavors like dark chocolate almond and dark chocolate mint.

Not exact matches

According to Adweek, at the Cupcake ATM, which is located next to the Sprinkles Cupcakes bakery on New York's Upper East Side (naturally), «cupcakes cost $ 4.25 each in flavors like red velvet, Cuban coffee, banana dark chocolate and cinnamon sugar.

If you like, stir in some cacao nibs or dark chocolate chips for some added chocolate flavor.

Debuting two new flavors, including Dark Raspberry and Dipped Banana, Protein Bites will also be available in familiar options like Sunseed ™ Butter and Cinnamon Spice.

Of course, I made banana bread, so no subtle flavors there... You can easily see that it's slightly darker than regular flour probably due to the wheat in the blend, but it felt and baked up just like regular flour.

I love dark chocolate, and like maca flavor when it is not overpowering.

These cookies get their caramel - like flavor from dark brown sugar and vanilla extract in the dough.

While I liked spice rum in here, you'll get a more pronounced rum flavor if you choose to use a dark rum, such as Meyers.

I like to use semi-sweet or dark chocolate chips, as I really love the flavor.

Yes, you certainly can, it will just have a slightly «darker» flavor (like if you were to use brown sugar instead of white sugar).

It is thick, dark, and has a molasses - like flavor that is appealing, and it is high in inulin and has considerably fewer calories than table sugar.

The dates are plenty sweet to counteract the dark, almost bitter chocolate flavor — it was the perfect balance for our taste, but if you have more of a sweet tooth you could use whatever non-dairy chocolate you like!

They have a bit of a nutty flavor and go so well with the flavor of pumpkin pie or pecan pie or other dark, rich pies like that.

One quick note, I like a darker caramel sauce, its a little richer in flavor and since it has to compete with the awesome flavors of the coconut and cashews we can't skimp on the right kind of caramel.

They are dark like pumpernickel with a little something which I detect as onion - y flavor.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

Made this a few days ago when you posted the recipe and like other commenters it didn't get quite as dark but the flavor was great.

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.

The cocoa powder and the dark chocolate added at the end result in a rich and somewhat mysterious flavor that I really like; If you don't fancy the idea of chili with chocolate, just leave it out.

I like dark better (as I like B grade maple syrup better) because it just seems to have more flavor and depth.

I like them too, but I want for a deeper chocolate flavor, which is almost always the case, so if I get around to it, I will drizzle with some very dark chocolate and let them set up before storing again.

In case you're unfamiliar with what kaya is, it's basically a type of jam - like spread made of coconut milk, eggs, and sugar, after which it is flavored with pandan leaves, which lends it a dark green color.

For really brown bread, you'd want to look to darker grains like quinoa, teff or even unblanched almond; for flavor but not necessarily dark color, look to buckwheat, millet, or sorghum.

Plus, the bits and chunks of deep, rich dark chocolate tossed in at the end are like little gold nuggets of flavor in ever bite.

You can use 60 % if you prefer it a little sweeter, or 80 % if you like more of a dark chocolate flavor but I wouldn't use anything with a higher than 80 %.

Can I sub in another dark green like Swiss chard and still get the same effect with the overall flavor of the soup?

I topped mine with a tiny bit of sugar free dark chocolate and chopped almonds too and they are exactly like a Mounds in flavor!

I like to use dark meat for this because it is hard to over-cook, has more flavor, and is cheaper.

I don't normally like to drink darker beers, but they add so much flavor when you cook and bake with them!

Flavor crispy meringue cookies with toasted hazelnuts — if you'd like, fold in some chopped dark chocolate for a punch of antioxidants.

Like all food from Clif Bar & Company, CLIF MOJO Fruit & Nut and CLIF MOJO Dark Chocolate contain 0g trans fat and do not contain partially - hydrogenated oils, high fructose corn syrup, artificial flavors or synthetic preservatives.

This may be because while I enjoy flavored coffee, I like it dark with a hint of raw sugar.

«Better for you» cookie innovation included Farm & Oven Bakery Bites, a vegetable - and probiotic - rich cookie in flavors like Carrot Cinnamon and Beet Dark Chocolate providing «40 % of your daily veggie needs.»

Munk Pack is a vegan cookie (with brown rice protein) for «chocolate lovers» in flavors like Double Dark Chocolate.

I also like the Salted Dark Chocolate & Nuts flavor — it satisfies both hunger and a dark chocolate cravDark Chocolate & Nuts flavor — it satisfies both hunger and a dark chocolate cravdark chocolate craving.

Watch out for: Like Montina flour, wild rice flour imparts a distinct flavor and adds a dark appearance to baked goods.

I prefer to use coconut sugar or brown sugar, which have a darker, more caramel - like flavor.

I like the flavor of this banana bread, but the outer edges get too dark before the center is done.

The recipe calls for ground turkey, we use ground dark meat as it has more flavor and fat, but you can do a ground turkey breast if you'd like.

Just the richer, dark beers are more like chocolate themselves, so they have a smoother flavor with the chocolate.

Dark meat is often dissed for having too much fat and / or not tasting as good as the lighter meat, but I really like how much flavor chicken thighs add to recipes.

As baking trends evolved, we added Butterscotch, Milk Chocolate, Mini, Premier White, Dark Chocolate, special flavors like Peanut Butter & Milk Chocolate, and even seasonal flavors like Pumpkin Spice.

For the frosting: * 1 scoop Chocolate protein powder (I like UMP) * 2 tablespoons Hershey's Special Dark Cocoa (I like the flavor and color this imparts, but you can use regular cocoa powder if you prefer) * 4 tablespoons chocolate milk (I use Fairlife chocolate milk) * water as needed

You can substitute 1/2 cup of brown sugar for the 1/2 cup honey; you'll get a darker brown color and a slightly thicker texture, but I always like the flavor of honey with hot chile peppers.

Deep dark roasted flavor, caramel - like aroma, with an earthy flavor and bittersweet finish.

From September to mid-October, the farmers» markets of Vladivostok were filled with fresh peppers: green, red, and yellow bells; large green and red tomato - shaped peppers, with a mild but rich flavor; long, sweet peppers much like Hungarian ones, pale yellow - green or bright yellow in color; very dark green peppers, similar to small bells but pointed at the base; triangular - shaped peppers like Spanish pimientos de piquillos, ranging in color from pale green to dark green to bright red; long, wide, red and green peppers, similar in size, shape, and taste to New Mexico ones; long, thin, very hot, medium - green peppers; and long, pointed, bright red or jalapeño - green peppers, very much like de Aguas.

The sour flavor adds a little punch (like adding pickles does), and the dark color of the bread contrasts beautifully with the yellow of the eggs.