Sentences with phrase «like little slice»

It's like little slice of heaven for you and the fact that it was all done with love makes me heart it even more.

Tell me this Blueberry Lemon Cake with Whipped Lemon Frosting doesn't like a little slice of heaven?!

After years of doing laundry in a basement, this was like a little slice of heaven.

Working on your bed may sound like a little slice of heaven, but in actuality, it can be rather counter-productive.

It's like his little slice of heaven!

From the Moroccan rugs to the amazing fashion selection - it seems like a little slice of heaven.

Your rented cottage sounds like a little slice of heaven too...

It's like a little slice of Provence here in Texas!

Still, just sitting right here on this newly stained table with Nilla by my side and a coffee mug in hand is like a little slice of heaven.

Working on your bed may sound like a little slice of heaven, but in actuality, it can be rather counter-productive.

It's like a little slice of tropical vacation and always makes me feel so much better.

It smooths, it straightens, it organizes, and it smells like a little slice of sandalwood heaven.

This grease - free formula locks in powerful antioxidants, natural coconut, chamomile extracts, along with sesame seed oil that leaves your skin feeling (and smelling) like a little slice of heaven without leaving a sticky residue.

They're are like a little slice of Mexican heaven, without a lot of work.

Not exact matches

Like its cheese - loving Kickstarters say, «however you slice it, the Grilled Cheesus lets you bring little grilled miracles to mealtime, snack time, or anytime.»

I wanted to have this Blueberry Chocolate Chip Banana Bread recipe up before Easter as I just loved how the blueberries looked like little jellybean - jammy eggs inside each yummy slice.

But, if you want to take it a step further, try putting a little red decorating gel on the ends of the finger cookies to make it look like the fingers were sliced off.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Slice the fruit, or not, add a smidge of sugar if you like, fill a plate or bowl with a mix of fruit — as is traditional with Pavlova — sprinkle with meringue and place a dollop of whipped cream on top, then a little more meringue.

Use a mandoline or the slicing disc on your food processor to quickly transform these little cabbage - like veggies to a mound of feather - light fronds.

Those who like a little heat can take a couple slices of the Jalapeno.

When it's ready to eat, I like to top it with some sliced banana and chopped cashews for a little crunch.

I was a little nervous when slicing them that they were going to be way too small, but they puffed right up and looked exactly like the picture!

Although it looks a little... «rustic», shall we say, it slices like a dream and makes a pretty addition to an afternoon tea table.

I like to quarter them, then cut the quarters in half and slice into short little triangle - ish pieces.

I like the idea of this cake but I'm looking for something that's a little more airy and you can easily slice through with your fork.

Once your cheesecake is nice and cold, top it with sliced peaches (or any fruit you like) and drizzle it with a little more maple syrup!

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

I like to let them melt a bit so that the little slices melt together in my mouth.

Or if you want to keep this dish an appetiser, just slice eggplants thinly (before baking), then stuff them with the filling and roll them up into little rolls, like this.

You can put anything on a slice of baked sweet potato and it looks like a fancy little hors d'oeuvres.

I like to top them with sliced avocado, fresh cilantro and a dollop of plain dairy - free yogurt for a little tang.

Well, she loved cucumbers (and still does), and when I was a kid we would often just slice up a bowl of cucumbers, add a little salt and eat them like potato chips.

The final level is the pie crumb topping stuff, I don't know what to call it, that adds that last little bit of goodness and makes you feel like you're eating a slice of blueberry pie but not really.

John thought that the bread was a little mushy when we had our slices right out of the oven, but I liked it.

Yogurt Topping — Take things a little more to the savory side with your morning yogurt by adding preserved lemon slices along with fresh herbs like dill, basil, or cilantro.

The wagyu beef tataki comes out thinly sliced with a pink centre with a topping of onion escabeche cubes which is like pickled onion and little pieces of crispy garlic and squiggles of parmesan mousse and a drizzle of lemon oil.

When ready to serve, top the chia bircher's with sliced fresh fruit of your choice, e.g. kiwifruit, banana, strawberries and a little grainola if you like a bit of crunch.

Once hot, add the sliced garlic, chopped capers, chopped olives, oregano, and as much or as little of the crushed red pepper as you'd like.

I always like to have a little something sweet to end the day, and this week I've been slicing and freezing bananas (0 SP), and then drizzling 1 tablespoon of melted semisweet chocolate chips (3 SPs) over it.

Each slice is kind of like a little falafel sandwich, all bready with tahini sauce, veggies and falafel patties piled on top, but eating it with a fork, all sloppy pizza style, makes it way fun.

I also like to add a little Tonka bean to the mix... and I like to line the bottom of the crust with a light layer of dulce de leche, sliced fresh bananas, and then another drizzle of dulce.

You can also keep the tuna salad simple like «Sammie» in her recipe we discovered on Instagram, by topping a bed of greens with tuna, sliced California Avocado, and a little balsamic vinegar.

Roast half inch thick slices of eggplant (or zucchini) and fill them with a little cheese, some herbs, or whatever you like.

Roast them with olive oil, salt and pepper to retain their nutrients and help you absorb the vitamin A. Or try roasting them with lemon slices so the veggies absorb the juice and drizzle with a little butter, like this Roasted Lemon Pepper Brussels Sprouts recipe.

If you've grilled a nice bit of pork but after slicing it for sandwiches realise you'd like it done a little more, just put a few slices on the plate and microwave them for about thirty seconds at a time until they're how you want them.

We like our loaf crunchy so we are chopping the nuts very roughly which makes it a little bit difficult to slice, but since we slice quite large pieces it's not a problem.

I like keeping the skin on the citrus slices, since its oils contribute lovely, complex notes to the overall flavor, but if you or your kids are not fond of a little bitterness, you can cut the skin off the slices.

A neat little basil chopping trick is to roll a bunch of leaves up like a little cigar and slice, that way you get pretty little ribbons of awesome.

I made it in two little loaf pans so that I can slice it like bread.