Sentences with phrase «over the cream so»

Not exact matches

The cookies are nice and soft so it's easy to bite a bit without squidging ice cream all over yourself!

So far I have drizzled it over ice cream, coffee, homemade caramel macchiato anyone?

So easy to execute, this recipe will produce a wonderfully sweet summer compote that's a knock - out over ice cream or even by itself.

It's so luxurious drizzled over ice cream, warm brownies and more.

Pour the Cream through a strainer straight over your dish of Crisp if you prefer not to eat the flowers (I honestly don't care so when I'm shoveling this in my face in private, I don't strain).

So, when I had this left over butter cream sitting in the fridge, I couldn't toss it.

I brushed an egg yolk with a bit of cream over the crust for color, however my mother in law advised that maybe next time I should add a bit more cream so the egg wash didn't brown quite so dark.

Apart from wanting a lime green ice cream machine, I wanted to make my own so that I could have complete control over the ingredients.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Now for the moment of truth — once your chocolate layer has been in the freezer for a day, put a plate or cake plate on top of the ice cream cake and flip the whole thing over, so it's all resting on the plate now.

So when I was brainstorming over other ice creams to make with my new kitchen contraption, turning that same treat into an ice cream seemed like the next best thing.

It would go so well over ice cream and so many other treats.

He said they tasted awful so to make him feel better, I bought three pints of ice cream with his name all over them.

The recipe clearly says to pour the sauce over the cream cheese so make sure you do that...

The main base for the dressing is sour cream and buttermilk, but I found out earlier today from Jen over at the Renaissance Kitchen you can use non fat greek yogurt for sour cream in certain recipes or as the garnish and it tastes the same, so, knock yourselves out.

(I made it for eye cream but always end up using all over my face because it is so luscious.)

So, I came back here to read more comments and suggested so I used the above suggestion and it came out, BUT I still had minor problems when I added the cream, despite being out of the refrigerator for over 2 hours, it may still have been a bit too cool and it wanted to seizSo, I came back here to read more comments and suggested so I used the above suggestion and it came out, BUT I still had minor problems when I added the cream, despite being out of the refrigerator for over 2 hours, it may still have been a bit too cool and it wanted to seizso I used the above suggestion and it came out, BUT I still had minor problems when I added the cream, despite being out of the refrigerator for over 2 hours, it may still have been a bit too cool and it wanted to seize.

To do this, drop mounds of the sauce all over the pan so that you don't have to spread the sauce to far along the top of the cream cheese.

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So, needless to say, despite my enthusiasm over our ice cream maker, it was NEVER used.

-LSB-...] know why it took me so long to come up with this, but I'm thinking it's time for my Berries n» Cream Baked Oatmeal to move over to make room for Dark Chocolate and Cherry -LSB-...]

i needed my sour cream for tonight's tacos, so i subbed buttermilk instead which i had left over from the cornmeal pork chops last week.

i also made choc cupcakes & had a lot of cream cheese frosting left over so i added that in b / w 2 of the layers.

I totally feel that you can make this recipe and impress everyone when you have family or friends over because a) looks so pretty on a dish, b) it's super flavourful since Parmesan, heavy cream and chicken are a match made in heaven and c) it's easy to follow step by step and you will have more time to spend with your guests.

- 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.

this looks so awesome, I would be all over that chipotle sour cream!

There's over 80 amazingly brilliant vegan ice cream recipes for ice cream, pops, ice cream sandwiches, ice cream cake, smoothies etc. ~ creamy, rich, decadent with so many flavours and interesting combinations of ingredients... YET we settled for a simple Coconut Water Cooler recipe... but that's exactly why I loved this book so much — it has a pure, natural and even simple way to eat healthier ice cream treats.

AND the ice cream makes too much to fit all in one crust... so make two pies or have left over ice cream.

When I was single, I used to get so mad at my brother over Neapolitan ice cream — my dad'd always bring some home, but my brother would finish the chocolate and vanilla parts in no minute, leaving just the strawberry layer behind.

Making your own homemade, vegan and dairy - free ice cream is so easy and you have control over the quality of ingredients that are used.

I had some anxiety about leaving behind my KitchenAid stand mixer, my food processor, dehydrator, ice cream machine and all the little tools and gadgets I'd so thoughtfully purchased over the years.

I am so excited that I don't have to rub persctiption steroid cream all over his body twice a day anymore, as I know that it isn't healthy and can lead to worse problems in the future.

I had a few jars of apple sauce left, so I added that to the cream and eggs, and reduced apple cider makes a delicious syrup to put over the top.

So, I did what I feel comfortable doing and roasted some peaches with balsamic, which were drizzled over the cream - filled cheese, and topped with some chopped cherries and a buttery oat crumble.

Filled with trollkrem, the delicate cookies require just as much care in eating so that they don't crumble all over, but the experience is much different, more akin to eating an ice cream cone.

I would get super annoyed if I made something vegan and then people de-veganise it by pouring dairy cream or whatever over it so these questions would definitely irritate me too.

Luckily, I found it over the winter, so I see homemade ice cream in my future.

Alternatively, if it's just two of you, place a piece of cake on a plate and generously place a mound of cream on top so it is spilling over.

Our oldest is on a dairy - free diet right now, so when she came over for dinner the other night, I whipped up this delicious coconut milk - based ice cream.

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

So easy, and fabulous over ice cream.

I'm LCHF it today and tomorrow, Wednesday I have mates over who also low carb so a three course home made lc meal is in the offering (ending with your delish chocolate cake and still to be made mint / chocolate chip ice cream:D and THEN I am diving head first into your menu plan!!

Love it, so thinned it a bit to create a syrup to pour over strawberries and ice cream.

But I had a lot of cream cheese left over, so, I made smores out of nutella, graham crackers, cream cheese and blueberries.

I let each layer chill for 30 minutes, during which time I whisk 1/3 cup sour cream into the other half of each clear layer's color, then pour the next layer over the back of a large serving spoon, so it doesn't disturb the first layer.

We've been experiencing a heat wave over the past few weeks, so I've been churning up batches of ice cream instead of turning on my oven — at least, I have been some of the time because I can't resist homemade cookies even during a heat wave.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

mmmmmmmm!!!!!! This cake looks amazing with that bourbon cream cheese frosting dripping so gracefully over it!

So I mixed the brown sugar with the cinnamon and sprinkled it over the top and when the pudding cake was done and I scooped it into serving dishes, I sprinkled butterscotch chips over the top and served with a small scoop of salted caramel ice cream.

I froze a bunch without herbs so I can do a chipotle, cilantro and sour cream version one week, and with dill over noodles another.