Sentences with phrase «make than a cup»

Not exact matches

However, it's more expensive than the other options on the list thanks to its near - instant gratification, and you'll likely need to spend some time with the manual before making the perfect cup of cold brew.

«Because we found a general trend toward smaller cup sizes, we made the choice to reduce the size rather than increase the price,» company spokesman Michael Langdon said.

He makes two points: first, the raw alcohol intake from a communion cup or chalice is so very small as to be harmless; second, in the communion service the alcohol — rather than being destructive to the alcoholic — serves a positive and even redeeming purpose.

For less than a cup of Coffee, you can make that difference and be involved in making history by making your and our voice heard this and every Christmas.

The Faiths of a nation, their homeland's ever abundant measurings of devoted charities should not be their cup's being less than half - filled charities upon another nation's social disfiguements until such a faith - based nation's disfigurements in social malignancies be first arrested and made woefully whole.

Other than some tiny letters on the bottom of a cup which you can barely find if you try, they do not even make an attempt to push their beliefs on you.

Don't know if my cup measurement was wrong but they made 6 rather than 4 and shared between 2 of us — would have been too much for just me.

The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.

Making chocolate cup variations have been my thing, but nothing is better than something simple in my opinion!

Well, just so you know, when you blitz 5 cups of kale in a food (I used the Twister Jar of my Blendtec to make it really easy) it comes down to less than a cup.

Also add 2 cups of beef broth (I use Better Than Bouillon to make my broth).

It'll make 2 cups worth, which is just a little bit more than you need here.

Just know that the sodium is higher than listed above if you opt to make them with the full quarter cup of soy sauce.

So what makes this avocado pudding better than your store - bought cup or box of pudding?

It will make much more than a cup, so freeze any leftovers in freezer bags.

I only had a little less than 1 cup of carrots on hand so I halved the recipe... let's just say, I didn't need the final step of how to store it in the fridge because it never made it into the fridge.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

I've been making them for a while, I recently started replacing the agave for raw coconut nectar, I use less than 1/2 a cup but a bit more than 1/4.

first thing I'd do is to make a cup of tea to try it in its perfect form, than I'd try it with a dark chocolate sponge cake

You'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to make sure it fills the pan nicely, and also shape the loaf thinner and longer than you otherwise would.

makes 15 cups (enough to frost and fill approximately three 8 ″ round cakes) This is more than enough for the cream puff cupcakes.

I don't see how that's right if there's 3 cups of flour + a cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering if this is correct.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

This will make slightly more than a cup of chimichurri.

There's nothing better than a steaming hot cup on cocoa during the winter... it's actually been cold enough in South Florida lately for me to make some!

I would make a cup of coconut oil and a cup of Bees wax so it would make more than one bar.

I added a half cup more date paste than usual with my cookies, because I wanted to make sure they were still soft, and to balance out the sight bitterness of the dark cocoa powder.

They're actually even easier to make than peanut butter cups because there's none of that annoying chocolate coating of multiple paper liners going on; you just put it all into the pan and BAM!

* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of broth.

Making these ASAP, what could be better than PB cup doughnuts!?!

1 cup of organic cream makes about 2 cups of whipped cream, way more than enough for serving the pie.

It's so quick to make up - usually faster to make than my husband makes his cup of coffee;) So quite often, either for breakfast, lunch or just a mid-day snack, I...

I removed approx 3/4 cup of the mix (I made 2 containers of frosting to cover the extra cupcakes that I baked) and I used 2 eggs (instead of 3) and about 2/3 cup water and just less than 1/4 cup oil.

I used 10 oz of of the Lorna shortbread cookies (less than you advised), and it yield 2.5 cups of crumbs somehow... so your 10.6 oz = 1 3/4 — 2 cups crumbs didn't make sense to me.

Now you can enjoy this dessert made in less than one hour (baking included) in a cup form!

I love this recipe, and more than anything I really like that you have used moulds to make individual cups!

I was wondering if it's possible to increase the quantity made to more than just one cup of finished product?

FYI, I'm making the recipe now and I have much more batter than «8 cups of a standard sized muffin tin»... I'm topping them off, high, but I still have whole scoop leftover, after filling 12 cups (2.5 inch diameter).

I was pleasantly surprised at how simple to make they were, although the ingredients you'll need to add to the mix are a little different than traditional cookie mixes; you'll need 1/2 cup oil (I like Tropical Traditions organic coconut oil, $ 16 at amazon.com), 1/4 cup applesauce and 1 tbsp vanilla extract.

These look wonderful and my son asked me to make them, but the recipe says 5 TBSP cups water???? It looks like more than 5 tbsp water in the pic, not sure??

I love how you made them into cups rather than squares that needed to be cut out after.

It made a bit more than a cup.

I'm not sure how 1/4 cup oil and 1/4 cup cocoa can make enough volume to fill a 9 x 5 pan — it would be thinner than bark.

I made your Cranberry, Orange, and Almond loaf following all your directions except I used 2 cups of Whole Wheat Flour and 1 cup of Nutri Blend Flour, the bread turned out better than I even thought!

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly.

If you're really set on using them and you have more than one muffin pan, you can divide the batter further and make a few extra muffins so you don't overfill each cup.

While eggs can be made to taste more disgusting than I ever thought possible, they can also be creamy, protein packed perfection and in the case of the baked egg cup, they are just that!

I used the sweetened cream, the liquid I had previously drained, and a small amount of almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.

I have a 1/4 cup spoon I used to portion it out and I did less than 1/4 c and needed to use even less — it kinda exploded over the top of one of the muffin pans — I made a double recipe — but it still turned out fine, all were gone by the end of brunch to the oohs and aahs of the guests.

And honestly, the only thing that makes these cookies a little harder than your average cookie is making your own peanut butter cups.