Sentences with phrase «in top of cup»

Pocket features a sheer inset in top of cup, along with embroidered and satin details.

Not exact matches

The 75 - year - old has helped to organise the International Champions Cup, a pre-season tournament involving many of the world's top clubs in the US, China, and Australia.

Enlightened has the same number of calories per serving as Halo Top (60 calories in a half - cup serving), and about the same amount of protein (Enlightened has six grams, Halo Top has five).

Near the entryway, three girls sip from Starbucks cups and debate the wicking effects of the tops spread before them in multiple hues, while nearby an employee jogs on the spot to demonstrate the anti-chafing properties of a T - shirt to a Lulu first - timer.

In making its bid for a chunk of the $ 20 billion worldwide instant coffee market, much of that is the United Kingdom and Japan where instant is the de-facto coffee mode, Starbucks Chairman and CEO Howard Schulz says his company spent 20 years perfecting a top - secret technology that ultimately results in a cup of coffee made with Via, that is indistinguishable from Starbuck's typical brewed coffeIn making its bid for a chunk of the $ 20 billion worldwide instant coffee market, much of that is the United Kingdom and Japan where instant is the de-facto coffee mode, Starbucks Chairman and CEO Howard Schulz says his company spent 20 years perfecting a top - secret technology that ultimately results in a cup of coffee made with Via, that is indistinguishable from Starbuck's typical brewed coffein a cup of coffee made with Via, that is indistinguishable from Starbuck's typical brewed coffee.

Once it is ready to serve slice the top of the final cup of strawberries to give them a flat base on which to stand, then place them in circles on the top.

Next divide this mix in two and put it into the two cups on top of the mango.

15 oz tomato sauce, 30 oz diced tomatoes puréed in the blender, 30 oz diced tomatoes, and a cup of beef stock topped off the crockpot which was set to the 10 HR (very low) setting..

Sprinkle 1/4 cup of oats on top and throw it in an oven preheated to 350 for approximately 25 minutes.

For $ 5, we got an order of soft and pillowy rolls coated in garlicky butter and a crap ton of Parmesan cheese, plus a cup of warm marinara sauce with a generous serving of cheese sprinkled on top of it too.

Place a strawberry slice on top of the yogurt mixture in each cup and place the whole tray in the freezer for at least 3 hours.

You can also serve it in lettuce cups with a drizzle of spicy sriracha on top!

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

Remove one cup (150 grams) of the mixture and set aside in a separate bowl to make the streusel topping.

Spoon the yogurt mixture evenly over top of the wafers in each liner cup to fill.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup.

Also mixed in about a cup of semi-sweet choc chips at the end, and sprinkled a handful of pecans and a bit of course maple sugar over the top before putting it in the oven.

I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

While the strawberries cool, cut small squares of foil, large enough to cover the tops of the cup with a little slit in the middle for the stick.

Vegan Taco Salad Cups by Feasting on FruitWith crunchy homemade corn cups, romaine lettuce, veggie «meat», toppings, and a sprig of cilantro, these little cups are an abundance of flavorful veggies all in a one hand - held package

[You'll have about 3 1/4 cups of the mixture, which divides evenly among 10 1/3 - cup molds, with 1 / 4 - inch space on top to make room for expansion in freezing.]

Use the reserved 1/2 cup of frosting to create 6 swirls on the top of the cake, place a cookie in each swirl.

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

Pour mixture into cups, about 3/4 of the way, place foil over the tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer for at least 4 hours.

Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of top of it.

For Broccoli Cheese cups: place equal amounts of broccoli and red onion in 4 cups and top with shredded cheese.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

Bake in the oven for 5 minutes and then remove from the oven and sprinkle the peanuts over the top of each biscuit cup.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

* Just squeeze between paper towel to drain, I wound up with about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part of a chilled can of full fat coconut milk or you can purchase canned coconut cream

After forming the loaf I kneed for 3 - 5 minutes and leave to settle for 20 min before putting in a tin, topping off with 1/2 cup of pale ale and covered with foil.

Layer the vanilla and chocolate ice cream into layers in a jar or cup and decorate with your choice of toppings.

3 Make the filling: In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.

Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions.

Pour in 1 shot of vodka and top with seltzer (about 3/4 cup).

Here's an example — if you place 1/2 cup of water in a 1/2 measuring cup it will be 100 % full to the top of the cup.

Pour the first layer of chocolate mousse in the serving cups, spreading the top evenly.

Using a 1/4 cup measuring cup, add bean mixture and press it in until it's not quite to the top of the cup.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbIn 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbin shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remaining cheese.

At the age of five, little Dearna toddled into her mother's bedroom with a breakfast tray topped with a lukewarm cup of milk with a few tablespoons of instant coffee poured in, and a plate full of fairy bread.

It was spectacular: tall, dome - shaped with a crisp exterior and decadently tender center, absolutely intense with peanut butter in a way that invokes peanut butter cups, and topped not with the usual wan flakes of sea salt but tiny coarse boulders.

1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Divide the chocolate liquid in half and reserve one half for the «top layer» of the almond butter cups.

Two of my favorite breakfasts are healthy egg muffins (where I literally throw whatever I find in the fridge into the egg cups) and chia pudding that I top with fruit and nuts.

Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.

Just be sure to save 1 / 2 - cup of the liquid from the cans of orange wedges to create the gel that holds the topping in place.