Sentences with phrase «like texture in»

It does look like a texture in the photos, but doesn't show when viewing after the hardware is installed.

And notice the background that the newspaper - like texture in the background is significantly reduced.

Red velvet combines with a fudge - like texture in these super-soft cookies — Literally impossible to only eat one!

The tiny seeds turn into a pudding - like texture in the beverage to help you feel full longer.

and a denser brownie like texture in the center of the pan.

I was nervous about using cashews as I have tried coconut flour and almond flour and don't like the texture in pancakes, but these were wonderful.

I was looking for a cornbread recipe that used whole corn because I really like texture in my cornbread.

The mixture will start to form a gel - like texture in about 5 minutes, so let it sit in the bowl as you measure the rest of your ingredients.

The lamp shown here is finished in a hand rubbed bronze, which really brings out the bark like textures in this series, although there are many finish options to choose from.

The Pine floor lamp shown here is finished in a hand rubbed bronze, which really brings out the bark - like textures in this series, although there are many finish options available to choose from.

Not exact matches

Canadians also like plenty of texture, leading to tortilla chips being sprinkled in a «fiesta» version.

And Texture, one of the first digital magazine platforms in the world, features Canadian magazines like Maclean's and Today's Parent.

Its surface is finished with what looks like a textured aluminum spray — the sort of glitzy finish you also might expect to find in an airport terminal.

Only the more dry ones that do nt have the right sticky texture, and the only ones i do find come in a pack of about 8 for like # 4 which is quite expensive, do you know where i can buy some at a decent price!?

Mine tastes disgusting — like weirdly textured sweet potato (and I love sweet potato, I love all the ingredients listed actually), and almost like it is uncooked, although I left it in for the correct amount of time and the fork came out well.

I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour - like consistency / texture.

Hi, I've just tried this being a very novice cook can you help mine — is very slightly doughy in the middle but nice and crisp outside and holding together — tastes nutty — is the inside texture meant to be soft or hard and coooked like the outside?

Can I use powder instead, like you do in this recipe or will it be a very different texture?

I imagine that leaving the cashews a little chunkier like in the picture would add a really great texture too them.

They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.

Hi, I think in this case the recipe definitely needs a juicer otherwise it would be more like a soup - texture.

If you are one of those people who isn't a fan of the «frog spawn» like nature of the chia pudding then simply place in your food processor for a good 5 minutes until it resembles something much more like that familiar pudding like texture we all used to love as kids.

Sometimes I will sneak in just a little whole wheat flour because I like the flavor, not more than a quarter of the total amount of flour so the texture isn't messed up.

Blend until smooth (or as smooth as you like your pesto; I like mine with a bit texture) then add the salt and stir that in.

At room temperature, the almond butter filling of these bars is fudge - like in texture, and it stiffens up in the fridge.

Just take some firm tofu, put it in the food processor with some salt plus a little squeeze of lemon, and pulse until it has a ricotta - like texture.

Tender and custard - like with a soft, melt in your mouth texture; these grain - free crêpes with honey citrus compote are as tasty hot off the pan as they are...

And last but not least, the Israeli couscous, which is basically regular couscous on steroids, has the most wonderful al - dente texture that never gets soggy in the broth, like rice or pastas do.

This will result in more of a dessert, dense, cake like textured bread.

All in all, I was really happy with how they turned out because they were, in fact, more like donuts than cake in texture so hoorah there.

I like the way they turn out in the microwave, but I don't have one right now so I» m trying to figure out how to replicate that texture in the oven.

I do love using ground nuts in veggie burgers because they add a nubby meta - like texture.

What I also like is that opposite of my usual brownies, it didn't matter that the cake wasn't entirely cold when I served it, it was good anyway both in texture and flavour Thank you very much for the recipe, it is now bookmarked.

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

Usually creamy texture is brought to us in the form of delicious fatty vehicles like cashews, tahini and avocado.

Of course, that condensation caused the cake to get a completely different texture, like wet and smooshy... Cakes, I always cover loosely if at all when I put them in the fridge to chill.

These scones are a bit crumbly the inside should be like a biscuit texture, they should melt in your mouth and crumble a bit when you bite into them.

This Dulce de Leche Frozen Yogurt resembles ice cream in texture and it is made like ice cream (that is - churned in an ice cream machine).

I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this.

It should be quite thick, almost like a wet mousse in texture.

The outside gets slightly crisp, just enough to give you a variation in texture and it makes the gooey, cake - like center stand out even more.

Since I like whole grain in my baking recipes, I baked this pot pie with whole - wheat pastry which was similar to a baked wheat biscuit texture.

This feels like such a cheat meal because it's so satisfying in flavor and texture but it actually is healthy and nutritious.

then because i like the greek yogurt texture, i strain it for a few hours more in the fridge.

Of course they're different in taste and texture, and it's not like I don't enjoy the real deal, buttery and sugary brownies (even if I do like them a little less sweet now), but I will gladly choose these as a very healthy replacement for everyday chocolate cravings and save the real brownies for only very special occasions.

You can manipulate the texture to suit your preferences, whether you like them soft or crisp, it's all in how you store the cookies post-baking.

I like the way how this yogurt turns out as in the texture and taste.

Lastly, here is a pro-tip: make this the day before so the cookies soak in the pudding and take on a cake - like texture.

The texture is literally like chocolate cake in the center!!

I personally liked the texture, my 2 year old scarfed it down, but my husband didn't like the way the quinoa stuck in his teeth.