Sentences with phrase «n't over powdering»

The mask made my skin so hydrated, but it wasn't over powdering to my oily skin type, which is a huge plus and makes me wan na buy it again.

Definitely not an all over powder, but so pretty as a highlight!

I am bummed it's not an all over powder like suggested, I mean I guess you could, but you'd be glowing!

Not exact matches

Manage your burn, your dry powder and your milestones to make certain you don't end up over your skis too far.

Hi Ella, Just made this dish and it's absolutely wonderful — I didn't have any paprika so I used hot chilli powder instead, and I have enough left over for tomorrow

Thank you so much, I'm so glad that you love the blog I'm assuming that since you're on the anti-candida diet you're not eating any sweeteners like pure maple syrup either, so I would say that really over ripe banana would be the best thing here instead of the dates and I'm sure that carob powder would work perfectly too.

But for now, your best choices are likely dark chocolate over milk chocolate (especially milk chocolate that is loaded with other fats and sugars) and cocoa powder that has not undergone Dutch processing (cocoa that is treated with an alkali to neutralize its natural acidity).

Add cocoa powder, caramel sauce, and melted chocolate to the mixer and beat on low speed at first so as not to have cocoa powder all over you.

Make the coffee pastry cream: place espresso powder (or you could use whole beans, if you don't like the grains) and milk over medium heat.

I also walked around for a few minutes with powdered sugar all over my face, neck and arms and the girls didn't bother to tell me.

Warm the maple syrup, avocado oil, cocoa powder, and espresso powder in a saucepan over medium heat, whisking occasionally, until quite hot to the touch but not simmering.

Mine did nt rise considering how much baking soda and baking powder went in... any way they are delicious perfect snack size chocolate cake treats I had plenty of batter left over I decided to put it into a loaf tin yummmo.

Sift the cocoa powder over the meringue and with a large spatula, gently fold the cocoa powder into the meringue (I don't completely fold the cocoa into the white meringue.

Sift the flour, corn starch, baking powder and salt over the mixture and carefully fold together with the spatula — do not overmix.

* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily use 1 tablespoon peanut powder and 1 dried frig with 2 teaspoons of water to test this recipe out for a one - serving deal.

Sprinkle the flour, salt, baking soda and baking powder evenly over the mixture, then beat until just combined — do not over-mix.

Since I did use baking powder, they'll expand / rise a bit, but not all that much, so there's no need to worry they'll spill over and make a mess.

You can make the beignets ahead and store in an air - tight container, but don't dust with powdered sugar until right before serving (as it has a tendency to melt and disappear over time).

Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter.

Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

While you were dreaming, you may have used up all your powdered hot chocolate over the winter and / or maybe you didn't restock because you were thinking you'd be moving on to ice cold beverages soon.

In a small saucepan set over medium - low heat, whisk together milk with maple syrup, butterfly pea powder, and spices until powder is dissolved and milk is warm but not yet simmering.

The flavors of salted soy and fermented savory - sweet isn't totally without precedent for the use explored here... soybean powder (kinako) is often used in conjunction with a sweet fermented soy sauce syrup on grilled mochi in Japan, and the same sauce is used over sweet kanten in some traditional Japanese summer desserts.

Can't thank you enough for this recipe — I've been using it for a little over a year now, and it definitely works better than the commercial egg replacer powders... bakes like a dream, and works great in vegan bean - burgers, falafel, etc...

It really doesn't need it but I made a powdered sugar glaze to drizzle over the top.

3 tablespoons instant espresso powder (if its in flake form, put in ziploc and roll a rolling pin over it till it becomes a powder) Substitutes: instant coffee but won't be as flavourful

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

However, what most people don't realise is that baobab powder has more than 1.5 times more calcium, gram - per - gram, than maca powder; not just that, but it has over 3.5 times the amount of calcium than in milk!

Six batch of cupcakes and real chocolate, not just cocoa powder added into the batter makes them over the top.

Let me start by saying two things 1 - I didn't over bake it and 2 - we all hate caramel (which tastes like burned sugar to us) so I substituted simple cream cheese frosting (equal parts cream cheese / unsalted butter / dash of vanilla / powdered sugar).

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom.

I'm not really a protein powder girl, but if the ratio is relatively low, the flavor isn't very noticeable and it does hold me over longer.

Over the past few years, though, the market has been pretty thoroughly saturated with vegan options — to the point where the new challenge is, not finding an appropriate vegan protein powder, but selecting from the many available products.

To be successful, you have to make sure the lard is cold, your baking powder is fresh, and that you don't over work the dough.

If you don't want to bother with the cashew frosting, check your cupboards for coconut powder (or coconut flour) and sieve a couple of table spoons over it to create the «frosty» look.

I omitted the expresso powder, as I did not want the coffee to over power the dish.

Five - chicken salad for a burrito (see using the tortilla shell again)-- mix almonds (left over from the green beans), dijon mustard, red peppers (what you didn't cook from fajitas), grapes, red pepper flakes, mayo, curry powder — to extend your individual ingredients shelf life just change peppers to pickled peppers and grapes to raisins.

To Lee - Ann, use carob powder if you don't have cacao... I just made it this weekend and used over half carob for the same reason!

Literally my first grocery trip in the US I spent over $ 200 on nut butters, seeds, nuts, berries, powders, spices, — pretty much everything and anything I could not find while house sitting in Costa Rica.

I made this again last night, but made the mistake of dusting the ramekins w / cacao powder instead of cassava flour (I'm a fussy Type - A & don't like white stuff on my chocolate goodies when they come out of pans, molds, & such — I need to get over that).

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.

I don't take protein powder myself but my teenage son is training for a fight, so I will pass this over

Two things I don't understand, is why does it have lecithin from sunflower (when the Naked Whey doesn't) and why such a huge container (the powder is only just over half full).

My store didn't have them, so I sprinkled some powdered over the squash.

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

I won't go into all the boring details about how I balance the acidity in natural cocoa powder (usually with baking soda), but suffice to say that when a recipe calls for one over the other, do as it says or use another recipe.

Whisk the coconut milk, cocoa powder, salt, and espresso powder together in a medium saucepan over medium - low heat until it's steaming, but not yet bubbling, about 2 minutes.