Sentences with phrase «like dessert at»

Just like dessert at your favorite restaurant — I always like saving the best for last!

Just like dessert at your favorite restaurant — I always like saving the best for last!

Not exact matches

Bonus: If you're trying to keep holiday weight gain at bay, serving up a sweeter side dish like apples during a meal can stave off cravings for dessert later, Mallett says.

This recipe can be whipped up at the last minute, as can most of these BBQ desserts, and gives you a delicious pie that tastes like Grandma made it.

I'd never used mango in foods before this — although my family used to have a mango tree in our backyard when we still living at Sea Breeze Road, I'd only ever eaten mango as a fruit, or as dessert (like mango ice cream).

Inspired by the current trend toward more savoury desserts (like the miso éclairs at Libertine Bakehouse here in Montreal) and a recent trip to Japan (which I should probably get around to writing about at SOME point), they are the perfect combination of delicious and fool proof.

The other day I realized, at like 3 pm that it was the 18th anniversary of the day my husband and I started dating and thought it would be fun to make a little special dessert.

The ingredients in this tart look more like a breakfast bowl than a dessert, and I definitely recommend making the switch at meal - times!

I love cheesecake but when I eat out, I usually like to try new things that I usually don't prepare at home for dinner or dessert but who knows?

If you would like to host a future edition of Dead Easy Desserts please email me at sarah AT maisoncupcake DOT coat sarah AT maisoncupcake DOT coAT maisoncupcake DOT com.

At Baked in Brooklyn, co-owner Matt Lewis and his head baker, Blair Vansant, specialize in homey desserts with a modern twist, like this little tower of crispy chocolaty cookies sandwiched with chocolate pastry cream and whipped cream.

They don't look like breakfast at all — more look decadent desserts!

It is not thick and dense like the cheesecakes commonly found on the dessert menus at restaurants.

At this point, we're within an arm's reach of a vegan Thanksgiving spread, and I'm certainly not suggesting something ridiculous like serving this smoothie for dessert.

I have a lot of «things» — like the one about not liking warm, oozy chocolate desserts, sugar rimmed drinks or those waxy cubes of cheese you always see at corporate catering events — but for today, let us just pretend that I have one, and that one is about passed hors d'œuvres and amuse bouches that are too cumbersome to be easily eaten, standing up at a party.

I was staying the night at my friend's place after going to a wedding and he made angel food cake with strawberries & whipped cream for dessert and I was like «This food blogger that I'm obsessed with, err, follow, had a recipe for French toast made with angel food cake!

I used the teaspoon of cinnamon and it was like having dessert yet it was the first thing everyone dug into at the dinner table.

White chocolate chips, brown sugar, cinnamon and vanilla extract make this breakfast casserole taste like a sweet dessert treat, but you get to indulge and have it at the crack of dawn.

Dessert is a must have at any Thanksgiving meal, and with classic recipes like the Pecan Pie (page 17) and Crustless Pumpkin Pie (page 18), there's no need to tell anyone the recipes are healthy»cause they won't be able to tell.

Speaking of dessert, since I'm not much of a baker, I'll leave that category to people like Sally who are much better at it than I am.

We don't like to make a big fuss over the day, however I like making a good meal and fun dessert at least.

They're not sweet at all — like we've come to know with traditional doughnuts — and aren't meant as a dessert or sweet treat, but rather they're meant to be eaten like you would a savory bagel; for breakfast or brunch.

Few desserts say» Autumn» like Jack Dusty's Peanut Butter Banana Bread Pudding at The Ritz - Carlton...

This smoothie really does taste like dessert without adding any sweeteners at all.

I didn't like avocados at the time (seriously), and as much as I like sweet & salty combos when it comes to desserts, I've never really been a fan of fruit & savory combos.

And while pumpkin — like all squash — makes for a very healthy high - fiber low - fat dish, when converted into dessert form (in particular, my mom's awesome pumpkin pie) it totally blows any attempts at practicing self - control, and I pay for it on the scale throughout the Thanksgiving and Christmas season.

Kind of makes this dish taste a little bit like dessert rather than Brussels sprouts, at least that was my intention even though I'm not sure my kids were quite sold (it's really hard to hide Brussels sprouts from kids!).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeroneAt Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroneat The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Bdesserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BDesserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Bdesserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I personally like a bit of eggnog plain or in a dessert like this, but am not a fan of spiked eggnog at all.

Plus, if you make these in small cups like I did they are a perfectly acceptable dessert portion (which I can not say when I am left to my own devices at a do it yourself fro yo joint).

I'd still like to become competent at making a traditional pie and have it look fancy and all that, but in the meantime, a galette is great for a quick, easy, and impressive dessert.

I suppose this is a tendency I inherited from my mother, who, whenever asked by waiters at restaurants if she would like dessert, would respond with the classic line of «I'm sweet enough».

Filo pastry actually comes in so handy for these types of dessert — I like to chuck mine in the freezer and let it thaw for at least 3 hours or overnight in the fridge to be used the next day.

It comes from the fact that this is a pull apart dessert, something that you just kind of pick at with your hands, like monkeys.

My husband is something of a cheesecake connoisseur (or at least, he likes to think he is) and he's also a big fan of black forest desserts.

Most of the food I eat is raw, but amazing desserts like the Chez Panisse Almond Tart make me welcome the occasional digression... even if it's only a mouthwatering fantasy at this moment.

This traditional dessert is just like the ones you'll see displayed on cake stands under large glass domes at bakeries, coffee houses and diners.

Think of it like a dessert appetizer — or don't think at all and just go for it.

I actually really do not like using the full pan because I find I make just too much dessert at a time.

It was moist and not eggy at all, like some desserts made with coconut flour and all those eggs can be.

The cherries are mixed right in, at the end, and they become soft and sweet, sort of like in a cherry dessert.

This dessert always makes me feel like I'm at a ski lodge relaxing in a so - comfortable - I - can't - get - out - of - it oversized chair soaking up the warmth of a blazing hearth fire.

In Eat Well Live Well you will see recipes, like desserts, where recipes have been modified to be able to be eaten almost guilt free and at the same time nourish your body.

The cheat sheet: While your oven is there for cakes, cookies, and the like, your broiler is at the ready for need - sugar - now dessert emergencies (in our heads, we imagine it wearing a cape!).

My go - to treat at the moment which feels like dessert to me is 1/2 a banana, topped with almond butter, then 1/2 cup of frozen cherries drizzled with warm coconut cream.

With all the fruit at the market, it seems like a mistake not to bask in the bounty of berries or cherries with a crumble, slump or pie, but I am not one to default to dessert where fruit is the star.

This is the type of dessert that will make you feel like you're not on a diet at all, and that goes in line with the Paleo mentality.

I still totally believe in the power of greens and don't like to have very many drinks that don't contain greens but I love these dessert thickies at the weekend for a treat.

At our Thanksgiving gathering of about 15 family members, there are just two of us who like pumpkin pie, so it never makes the cut for the dessert spread.

At Vedge, widely regarded as the eminent vegan restaurant in the country, Kate features cozy desserts like creamy, cheese-less cheesecake, super-silky ice cream, and bread pudding rippled with strawberry preserves.