Sentences with phrase «of warm browned»

My mouth is watering at the thought of warm browned butter over porridge for brekkie!

My mouth is watering at the thought of warm browned butter over porridge for brekkie!

There is a good mix of mattes and shimmers of warm browns, bronzes, and burgundy shades.

All of the warm browns this year are perfection.

Pop your features and accentuate your bone structure with a palette of warm browns and coppery metallics this winter.

Not exact matches

Mornings in Bodley, drowsing among the worn browns and tarnished gilding of Duke Humphrey, snuffing the faint, musty odor of slowly perishing leather...; long afternoons, taking an outrigger up the Cher, feeling the rough kiss of the sculls on unaccustomed palms, listening to the rhythmical and satisfying kerklunk of the rowlocks, watching the play of muscles on the Bursar's sturdy shoulders at stroke, as the sharp spring wind flattened the thin silk shirt against them; or, if the day were warmer, flicking swiftly in a canoe under Magdalen walls and so by the twisting race at King's Mill by Mesopotamia to Parson's Pleasure; then back, with mind relaxed and body stretched and vigorous, to make toast by the fire.

Responding to a recent article in Nature on the psychology of climate change, The Guardian «s Andrew Brown argues that combatting global warming will require something beyond carbon taxes, recycling programs, and technological innovation: There may be ways of fixing [the current....

An amazing, unique sticky toffee brown sugar crust, topped with a mellow vanilla batter, served with warm lashings of special sticky toffee sauce.

For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!

Make this Maple and Brown Sugar Oatmeal in your Instant Pot and enjoy the glorious scent of warm cinnamon and maple syrup inviting you to sit down and enjoy a hot and easy breakfast before beginning your day.

so we had some hazelnuts we blended in the vitamix with filtered water to the point the vitamix got warm and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee) and mixed together, but it all lacked fiber, so we used muesli (the perfect ingredient) to bulk up the mixture and used brown sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).

Place the baking dish in the center of the preheated oven, and bake for 25 to 30 minutes, or until the top of the dish is a warm brown bubbling gooey mess.

The spice rub is a great combination of warm flavors and the glaze is such a nice finish with brown sugar, hot sauce and garlic.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

To begin, place 1 1/2 cups of warm water in a mixing bowl, with 1 tablespoon of brown sugar and 2 teaspoons of kosher salt.

To begin, place the 1 1/2 cups of warm water in a mixing bowl, with the brown sugar and 2 teaspoons of kosher salt.

Sumatra Lintong has an earthy mineral body warmed by flavors of pure vanilla and brown butter.

Those warm, comforting flavors of cinnamon and nutmeg topped with a brown sugar icing -LCB- no cream cheese! -RCB-

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

My carrots didn't turn brown (maybe I was too hungry to wait for them to roast longer) but still delicious with a little crunch, I love the combination of the warm tender carrot and the cold avocado.

Wet ingredients: 4 tbsp vegan butter, melted — or you can use coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja

To rewarm, simple place in a toaster, 1/2 waffle at a time to toast (I needed two rounds of normal «bread» toasting, about 5 minutes)-- or toast in a 350 degree oven until browned and warm through.

Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm notes of brown sugar and cinnamon.

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Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Once matzo brei has become crispy and begun to brown, serve warm with toppings of choice!

Soon my backyard will be filled with nests of blue and white and brown and even turquoise eggs kept warm by devoted parents of different species.

1/2 cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup warm milk or milk of choice

Our first course of peking duck broth with swiss brown wontons has warmed everyone's tummies, on this cold wintery day.

And while this cake is baking, while it's taking its sweet time puffing and browning in the oven, its aroma utterly fills ever room in the vicinity of the kitchen with that warm, spiced, «home - made» scent — and what could be more inviting and mouth - watering?

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

As the title of the post has hinted, this recipes takes the added step of lightly toasting the oats first, which brings out a layer of warm, nutty flavors that only oats toasted in brown butter can have.

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brown.

The outer leaves brown and crisp up, some of them pulling away from the head slightly, and the whole sprout gets this wonderful, warm, nutty flavor.

2 tsp instant yeast 1 1/2 cups warm water 2 Tbsp brown sugar (they called for non-diastatic malt powder, but I couldn't find it) 1 cup pumpernickel flour (whole rye flour) 2 1/4 cups unbleached all purpose flour 1/4 cup potato flour 1 1/2 tsp salt 2 - 3 tsp of caraway seeds.

Along with the pancakes, she'd always have warmed syrup, plenty of butter, some hash browns, bacon and / or sausage, an array of fresh juices... the pancakes just magically kept coming as we'd all eat them by the platefuls before we'd head out on the days adventures.

The lemon zest combined with the warm sweetness of brown sugar just rocked my world.

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

4 cups diced crisp, tart apples (3 — 4 apples)-- I used a combination of gala and granny smith 1 cup granulated sugar 1 1/4 cup 1 % milk, warmed 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 tablespoons butter, melted 3/4 cup brown sugar 1 tablespoon ground cinnamon

The woodwork dominates the ample space, providing a warmer feel, and the furniture is made out of a deep - brown wood mixed with green leather, with two of the walls covered in library - like shelves full of food items.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

In a large saucepan over a medium heat, gently warm up the water and 3 tablespoons of light brown sugar.

I add brown sugar and warming Fall spices — cinnamon, ginger, nutmeg, cloves, allspice — which complement and intensify the pumpkin flavor of the cornbread, though not in a cloying, overly sweet way, as many «pumpkin spice» flavored things tend to be.

I mean honestly, when you combine brown butter, maple syrup and warm spices with pecans and chunky oat clusters of deliciousness......... how can you possibly go wrong??

If you're planning making your Caramel Apple Crisp ahead of time and either freezing it or serving it after dinner, warm out of the oven, add 2 tsp lemon juice to your apple mixture to ensure that the apples do not turn brown.

The edges of these cookies are nicely browned and I love to serve them warm from the oven with a hot cup of tea.

The smells of roasted goodness would waft through the house, spices and honey and maple melding together with the warm scent of browning turkey or a salty holiday ham.

Bake in the center of a warm oven for 12 - 14 minutes, until the edges are lightly browned and the top of the cookies is still slightly tender to the touch.

Warm grain & vegetable bowls with sesame ginger sauce, Tamari almonds, sprouted legumes & a bed of brown rice with quinoa with a side of the best miso soup I've ever had + a perfectly non-sweet green smoothie with avocado.