Sentences with phrase «much icing because»

Not exact matches

The site for this project was chosen because it is unusually thick and also comparatively stable, not having moved or flowed as much as other Antarctic ice.

I could go on and elaborate on a number of other disciplines or facts that creationists have to pretend into oblivion to retain their faith, including the Ice Ages, cavemen and early hominids, much of microbiology, paleontology and archeology, continental drift and plate tectonics, even large parts of medical research (medical research on monkeys and mice only works because they share a common ancestor with us and therefore our fundamental cell biology and basic body architecture is identical to theirs).

I've had «fruity - honey - drink» on my to - do list for two summers now, because while I must admit I love drinking iced lattes and black tea lemonade, they are always made with too much sugar and I start to regret them.

I've seen some of these on pinterest but they all have coconut milk so I love that yours is much simpler and the technique to make it creamy because almond milk does get ice hard.

I took some time off from this ice cream because I always loved it so much made with coconut milk, and about a year ago I discovered that I'm allergic to coconut.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

I use frozen mixed berries because it helps me get the much needed boost in Vitamin C (which helps with Adrenal Fatigue) and I don't have to worry about adding ice to...

Yes, it's a little more time consuming than regular icing but it's totally worth because Swiss meringue buttercream tastes so much better.

You never should use it just for ice, because, you are missing so much chances to make something new, and trilling.

Because the straight pulp is still a bit soft when frozen, too much alcohol will cause it not to freeze at all... so if you do add some rum, I'd recommend using the coconut milk and lime juice as well to make sure it turns into an ice - pop.

I try to make my crisps just sweet enough - because when you pair an overly - sweet crisp or cobbler with a big scoop of sweet vanilla ice cream, it's a bit much.

Truth be told, I like to make my own ice cream anyway because I like to know what's going into it and by how much.

On the opposite side, I made a white chocolate raspberry ice cream and put too much in because I didn't take into account how tooth - achingly sweet white chocolate can be.

Whenever I see icing sugar I think of when my friend ate a mug of it with a spoon on holidays once because she was craving sugar so much.

Well, it was a bad idea because Mr J did not get much of his ice cream as one bite turned into a spoonful after another.

As mentioned, because this ice cream has much less fat than traditional ice cream, it will become quite firm when frozen for a long period of time.

hi ellen: Because the ice cream isn't churned in the traditional manner, ie: in a machine which incorporates air into the mixture, it'll be much firmer when frozen.

maybe because I eat breakfast for dinner all the time... I still haven't switched to iced coffee yet, unless I made too much coffee and have to leave it in fridge for the next morning.

Because roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice iBecause roasting the strawberries means you end up with a good bit of liquid (and because I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice ibecause I didn't want to dilute the strawberry flavor too much) I decided not to add any additional water to mine, but to blend in a bunch of ice instead.

«It makes so much sense because you fill them, then throw them on top of ice for later.»

Just don't add too much because you'll get a chewy ice cream instead!

and how much was due to Mr. I. Without those loyalty contracts the Wings would be in a much better position cap wise, though I don't think the team would be any better on the ice because regardless of those contracts the Wings haven't been able to draft and develop any of the elite players needed to be successful in today's game.

They had processed high - sugar breakfast cereals (heaven forbid they should actually cook some oatmeal), gallons of fresh milk (because powdered is «icky» and they won't eat it), cheese (that was a luxury we couldn't afford), frozen convenience foods, juice (which is much less healthy than fruit and expensive relative to nutrients), and soda, candy, donuts, cookies, cracker, ice cream and other treats we couldn't possibly afford.

And that is because especially lining the peninsula as that ice melts, it makes that continent much more accessible to exploitation, oil drilling, precious mineral searches, which is suddenly going on now.

The Arctic took another 3,000 - 4,000 years to warm this much, primarily because of the fact that the Northern Hemisphere had huge ice sheets to buffer warming, and the fact that changes in ocean currents and Earth's orbital configuration accelerated warming in the south.

«The planet is in its danger zone because we've poured too much carbon into the atmosphere, and we're starting to see signs of real trouble: melting ice caps, rapidly spreading drought.

In Greenland this doesn't happen much because the water drains away through big channels like the mega-canyon, so melting ice sheets there tend not to drive rapid sea level rises.

«When we look forward several decades, climate models predict such profound loss of Arctic sea ice that there's little doubt this will negatively affect polar bears throughout much of their range, because of their critical dependence on sea ice,» said Kristin Laidre, a researcher at the University of Washington's Polar Science Center in Seattle and co-author of a study on projections of the global polar bear population.

That is bad news, because warm water melts ice much faster than warm air.

«Even for us, getting in was a challenge because there's so much ice and it's so difficult to get there,» said Barnes.

NSIDC scientists said there was a lot of thin ice at the beginning of the melt season, because thinner ice does not take as much energy to melt away, this may have also contributed to this year's low minimum extent.

Sea ice is more susceptible to global warming than continental ice because it is much thinner than continental ice.

Particles in the rings are on average much brighter than Chariklo's surface because they often collide, exposing fresh, bright ice; meanwhile, Chariklo itself continues to accumulate dust, he suggests.

Perhaps one day he will need an organ transplant or lifesaving surgery, but his insurance company will access his purchasing records and say, «We are sorry that we can not save your life, because our records show you have consumed too much Ben & Jerry's ice cream, bacon and eggs, and alcohol.»

That's partly because of long, cold winters but also because the northern latitudes were heavily glaciated in the last ice age 10,000 years ago and lost much of their plant life.

Because so much water was stored on land as ice sheets, sea levels were likely 120 meters lower than today, exposing the bottom of what is now the English Channel.

Truffer noted that mapping in Antarctica tends to be more challenging than in Greenland because the Antarctic ice sheet is so much larger and so much more remote.

«Because we pre-compressed the water, there is less shock - heating than if we shock - compressed ambient liquid water, allowing us to access much colder states at high pressure than in previous shock compression studies, so that we could reach the predicted stability domain of superionic ice,» Millot said.

I am not surprised, because I had no preconcieved notion of how much water is under the ice and how it moves.

The problem arises because most of this sea ice will melt in future global warming scenarios and the warming signal will be taken as the difference between the control [which perhaps has too much sea - ice] and the sea - ice free future.

«The study reinforces the idea that looking at Arctic and Antarctic ice separately is the best way to understand decadal and long - term trends, because it suggests significant decadal and inter-decadal variability in southern hemisphere ice extent going back much further than the last 30 years.»

Because there is so much water contained within the ice, as the ice melts, researchers estimate it could cause an alarming sea level rise affecting hundreds of millions of people along global coastlines.

If the West Antarctic Ice Sheet collapses, sea level will fall close to the Antarctic and will rise much more than the expected estimate in the northern hemisphere because of this gravitational effect;

Whether it's because I really love ice cream or have some bizarre affinity to bowls, smoothie bowls are pretty much the light of my life right now.

I use frozen mixed berries because it helps me get the much needed boost in Vitamin C (which helps with Adrenal Fatigue) and I don't have to worry about adding ice to...

No matter how much ice you try to remove from the iceberg's tip, the iceberg will remain and never disappear, and all because the main body lies beneath the surface.

Avocado Paleo Ice Cream It's such a smart idea to use avocados in Paleo friendly ice cream because they provide just the right consistency for ice cream, and have so much going on in the way of nutrition that it serves quite a few purposes all at onIce Cream It's such a smart idea to use avocados in Paleo friendly ice cream because they provide just the right consistency for ice cream, and have so much going on in the way of nutrition that it serves quite a few purposes all at onice cream because they provide just the right consistency for ice cream, and have so much going on in the way of nutrition that it serves quite a few purposes all at onice cream, and have so much going on in the way of nutrition that it serves quite a few purposes all at once.

Originally, I didn't bring my food processor to the island because it's not exactly little or light, but after talking with my co-workers about how much I love making - and eating - banana ice cream, I decided I should probably bring it up.

2 tablespoons apple cider vinegar 1 lemon juiced 1/2 grapefruit juiced 2 cups sparkling water (could use regular this just makes it delightful) 1/2 teaspoon cayenne pepper or as much as you can handle 1/2 teaspoon of cinnamon 1 tablespoon turmeric root powder 1 teaspoon of manuka or raw honey (optional, I omitted because of sugars) 1 huge handful of mint Ice Shake it up shake it up!