Sentences with phrase «ice out when»

It keeps snow and ice out when you're shredding the slopes, letting you capture epic shots and crank your personal soundtrack on downhill runs.

Not exact matches

When they walk out to the waiting car, 24 trays — some 1,080 cupcakes, or the amount that will be gobbled up in around an hour after the bakery opens later that morning — sit iced and perfect in the store's front two racks.

However, on the days when I really can't compromise, I'm successful at saving money until I pass the Starbucks near work, and then 20 minutes and $ 7 later I'm walking out with an iced coffee that I feel like I could have made at home for pennies on the dollar.

Of course, the name has nothing to do with religion and everything to do with that out - of - this - world feeling you get when you have a scoop of their ice cream.

And, uh, likewise, the ice industry... As it turns out, I guess, when it comes to entrepreneurship, there are only the quick and the dead.

When you're Ample Hills Creamery, the # 1 rated ice cream shop in the country you can pretty much throw everything you've been told about fundraising out the window.

Magical Accident Don't know about you kids but I quit believing in magic back when I found out ice cream cones were hollow.

How a lost explorer, immured upon the floating arctic ice must be encouraged when, thanks to the radio he has with difficulty rescued and set up, he not only sends out the S.O.S. but suddenly hears an answer!

Up north when somone is old and sick we put them on an ice flow and give it a shove out to sea.

Her father was taking her out for an ice cream cone when the drunk driver came around a curve on the wrong side of the road.

One question, though: Why do you add that ice cold water, when it is so important to get most water out of the cauliflower!?

When I set out to make ice cream, I know that it will be a process, and I'm quite fond of the little bit of fuss that it takes.

For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!

Note that when you freeze your ice cream mix, it loses some sweetness, so you want your blend to be slightly sweeter than how you'd like the end result to tun out.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

In the days when I used to consume lots of evil sugar I would eat frozen condensed milk out of the can like ice cream!

How silly that I've never made these yet I get them all the time when we go out for ice cream!

Their ice cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g proteice cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g proteIce Cream makes a sensible treat — each flavor (think Fudge, Coffee, Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5 g sugar and 7 — 8g protein.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

When putting the coconut filling in between the layers, would you recommend piping a dam of chocolate icing around the cake to prevent the filing from spilling out the sides?

Amy: The only time I've ever had that butterfat separation and residue is when the ice cream becomes overchurned, which separates it out from the ice cream.

It is important when working with royal icing to keep it covered as much as possible as it dries out very quickly.

Now, even with hardships, even with arguments, door slamming in front of your nose, «you hate me» teen remarks... I wouldn't change it, because believe it or not there is a good side of being a mother, a side that melts you into a puddle of sweetly melted ice - cream; when they give you a hug from out of the blue and whisper in your ear «you're the best!»

To make use of whatever pesto you don't use right away, pour it into an ice cube tray, freeze, and then store in a Ziploc bag for portioned - out pesto for when you need it!

Yeah I wanted to get a pic w / ice cream in a bowl, but the light was already dying so much I was just about at my limits of allowable exposure time w / o a tripod when it first came out of the oven... My parents live in a forest and so good light goes early, even in the summer!

This was one of my favorite desserts when I was wee, perhaps tied with pistachio pudding out of a box which I just loved, and coming in a close second to bubblegum ice cream from Baskin Robbins which sounds absolutely appalling to me now.

It's really fun with the ice cream, especially when it's hot out.

I think it tastes best when warmed and served with a refreshing glass of iced coffee + almond milk, but my mom gobbled up a whole slice straight out of the refrigerator so I don't think we have any complaints there.

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me RaWhen I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rawhen I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rawhen I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

You could definitely add a big scoop of vanilla ice cream (homemade if you have 15 hours to spare) but I think they are best fresh out of the oven, when they are still a little warm and the chocolate chips inside are nice a gooey.

We served it with some Green & Black white chocolate and raspberry ice cream and I think it will also be fantastic with a berry sorbet when the English summer berries start to come out.

For some reason when I made these I was out of ice, so instead used frozen berries to cool the drink down.

It's funny but when I wasn't vegan I wasn't a big ice cream eater... but now that I am vegan and finding all sorts of amazing vegan ice cream recipes it has inspired me to look for an icecream maker when I am out shopping at secondhand stores!

I don't know about you guys, but I drink coffee all year round, whatever the season, but I am partial to an iced coffee when it's particularly warm out.

So stop when it's like pudding and take it out of the ice bath to stop the chilling process so you can still easily pour it into serving glasses.

I found it hardens quite a bit when you store it in the freezer, but I ate most of it directly out of the ice cream maker so that didn't matter much.

When wednesday happened I busted the ice cream maker base out of storage and into the freezer.

I have also found a good solution in to melt it and pour it into a silcone ice cube tray and then pop them out when they reset and use it like a bar of soap.

It is easier to add than to take away, so start by adding 1/2 tsp at a time to the thicker mixture until you get an icing that when it falls back on itself, leaves a trail but eventually levels out.

So I figured out a way to «cheat» the system (or so I thought) when I first started trying to eat more plants: I tossed a bunch of produce into the blender, flavored it with some healthy items, added some protein, some cocoa powder, and made it into a thick smoothie that was like eating ice cream for breakfast!

Serve warm or at room temperature, dusted with the icing sugar — the jam is extremely hot when the buns first come out of the oven, so handle and eat with care.

Especially when the ice cream is home churned and made out of three mind bogglingly good flavours.

When ready to eat allow it to soften just a little so you can easily scoop out the ice cream.

Molly, if you love coffee ice cream, here's a super easy, super fast (ideal for new mothers) recipe from Nigella's new book Nigellissima for you: just for those days when you might be out of your usual brand and need a fix.

They can last for weeks and you can just pull them out when you want a banana - free ice cream treat.)

Step 6: When ice - cream is done pour into the Oreo crust and smooth out.

Flavor and texture are best when the ice cream sits out for a while and is softened.

When Hancock asked customers what they looked for when going out for ice cream, a majority said they liked the Cold Stone Creamery franchise because it gave optiWhen Hancock asked customers what they looked for when going out for ice cream, a majority said they liked the Cold Stone Creamery franchise because it gave optiwhen going out for ice cream, a majority said they liked the Cold Stone Creamery franchise because it gave options.

Wow, just when I thought I'd totally maxed out on reading about new ice cream flavors (Jeni's Splendid!!!)

It looked good, yes, but it wasn't until I read in an online vegan group (the things I read when I can't sleep) that it is considered one of the best chocolate ice creams out there — even among people that love heavy cream (people like me).