Sentences with phrase «since not all cups»

asking since not all cups are alike

Not exact matches

Since the coffee beans in cold brew never come into contact with heat, the coffee oils don't develop the same acidity and characteristically bitter tang as you might find in your traditional cup.

There have been summer and fall cups, but you could be forgiven for not knowing that, since the autumn design is usually eclipsed by the arrival of what's in it: the Pumpkin Spice Latte.

Since single - use coffee cups are so common, but often not recyclable, this could have a substantial impact.

New Age spirituality isn't really my cup of tea, and ever since I visited India I've been a bit skeptical about Eastern religions, as they seem to perpetuate a cultural indifference toward human suffering.

The case is constructed through the patient logic of showing how any contrary construction would be absurd and impossible: blood is not, and can not be, water; hence, if there is no wine in the cup and only water is present, then the vital salvific symbol is absent; since wine «signifies the blood of Christ,» it follows that wine, which is testified to throughout Scripture, has to be present.

This has been a goal of mine since I was ten - years - old, and I simply can not articulate how thankful and delighted I am to get up every morning, sit down at my desk with a cup of coffee, and write.

Whatever layers of meaning you want to try and work into the meaphor of the cup... what Jesus was asking was something He knew may not be part of the will of the Father, which is counter to your argument, since Jesus drinking deeply of the cup would exactly be the will of the Father for all the reasons you mention.

Would you please tell me what this one would be with cups, since I don't have scales?

I'm finding it really difficult since you stopped using cup measurements, unfortunately I don't have scales at home.

I can't guarantee success since I haven't tried it myself, but you could add 1/2 cup nut or seed butter of your choice and 1/4 cup cacao butter in place of the coconut butter.

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

Just made this on this cold, drizzly day and it was perfect — dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small).

Since that very first cup, brewed hot and fresh in my small dorm kitchen, I have not been able to turn back sSince that very first cup, brewed hot and fresh in my small dorm kitchen, I have not been able to turn back sincesince.

I generally don't let the warm weather deter me from a nice cup of tea, but since I was pregnant for the majority of the summer I wasn't able to enjoy my favorites as much as I normally like to (I try to lay off the caffeine as much as possible).

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydrate.

I've told her she needs to get the rights or a patent on all these cookie cups she's been creating since besides the Reese's Peanut Butter Cookie Cups I posted last year, I haven't seen cups that are filled with all kinds of decadent fillings in perfect harmony.

Since I was not expecting the salad to be as big as it was, I also ordered a cup of the Curry Yellow Split Pea Soup, which was both gluten - free and vegan.

(# 267) I'm not sure since mine was pretty bland, after having used 6 cups of all purpose flour.

Since one cup of green peas contains at least 10 milligrams of coumestrol, it's not difficult for us to obtain this remarkable health benefit.

Since dulce la leche is not as liquid as sweetended condensed milk, I used about 1/3 cup.

2oz cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

I buy these and I think it's a decent deal, since even with a cheesecake you're not using more than 2 cups or so at once: http://amzn.to/2sMrGyS Hope this helps!

I did today and only used a about 1/4 cup powedered sugar since I thought they would be sweet enough and didn't need much more.

2 cups sugar 1 cup oil, plus an extra glug (I use grapeseed oil since it has a very light scent, but another option is extra light olive oil if you can't find grapeseed.)

Since I didn't have all of the ingredients I made a couple of changes — I used almond butter (Artisana raw organic) instead of almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of chopped walnuts.

Hi Deb, missing weights for the tablespoons of sugar here (not sure if it matters since most international cooks do have the tablespoons vs the cups, but if you're being consistent...)

[NOTE: since I no longer buy bread flour I add 2T wheat gluten = 1 t. per cup of flour][I came up with a 6 cup recipe because of the size of my food processor bowl — it can handle closer to 7 cups but prob not 8 cups.

It was a quite nerve - wracking, since I had to do everything by hand (mixing, kneading, shaping it round etc.) I pored over your bread baking tips and this recipe, but somehow still managed to make a snafu (mistakenly thought it was 3 cups whole wheat instead of 1/2; only realized the error after adding the 2nd cup of whole wheat to my rye... tried to frantically remove 1.5 cups of the wheat from the rye, which was clearly not going to happen.

P.S. — I have edited the recipe to say «1/2 -1 cup almond milk, or other dairy - free milk» (of course, you can use regular cows milk, too, but since the recipe is vegan it isn't listed).

I usually keep a few cups of it already blended, but since it's so simple that really isn't strictly necessary.

If you have oat flour, it's one cup but if you are grinding the oats in your food processor, you need to start with 1 1/3 cup oats and don't over process (that's partly why mine look so grainy since I started with oats and not oat flour).

I was worried if the 3/4 cup egg whites was correct but it seems to be, although I had to use Eggbeaters since I didn't have that many eggs or liquid egg white.

And to make sour milk (which is really what you should do) is since the recipe calls for a cup of sour milk, add 1 tablespoon of lemon juice to a one cup measurement and then top it up with regular milk, let it sit for approximately 10 or 15 minutes, it doesn't really separate, it gets a little lumpy, then use as per directions in the recipe.

I made this today — very easy — very rich flavor — BUT since the coconut oil was already melted and room temperature, I didn't fluff it up — or place in a blender — beat everything by hand — and honestly, there is < 1/2 cup of the mixture.

Here are the substitutions I made: 3/4 teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)

I usually use canned chicken stock, and since the can isn't two cups (when doubling) I would use one can, and then fill the remaining amount with water.

I'd love to find a faster way to make it, but I don't think doing it on the stove would be an improvement since I'm using 4 lbs of rice, 4 gallons of milk, 8 cups of sugar, and 4 good shakes of salt.

Since my oldest daughter is only two, I'm not sure if pudding cups are still a huge lunch time staple as when I was a kid.

I used dainty - looking muffin cups, if that helps, although I'm not sure what this dainty business is about since it's winter, and it's been brutally cold, and it's really dark when I wake up in the morning, and there's nothing dainty about it.

I used whole wheat flour and added almost a full 1/2 cup of hemp milk since I was not using all purpose flour.

I found this one over at cupcakes omg (not very keto friendly with cup cakes) and this recipe directly caught my attention since it looked so good.

Thank you so much Ms. Allie you're like a teacher to me since I do nt have any formal baking schooling i just learned my chocolate cupcake recipe from you and I am so greatful because everyone who tasted it really loves the cup cakes!

I shouldn't have been surprised since this recipe has 3/4 cup more dry ingredients but half the wet compared to the cream scone recipe.

Since there's only me to eat it this time, I did leave the pasta out so I could freeze it — pasta will be added individually each time — but when I make it for my minister and his large family (seven children, with number eight due in just a few days), I'll include the pasta (as well as red wine — just a cup — in place of one can of soup) because there won't be any leftovers, even though I'll triple the recipe

Question, since I do not have any walnuts at the moment and I do have some almond meal do you think subbing 1 cup of almond meal for walnuts would?

Hi Patricia, it states 1/4 cup melted butter — since butter doesn't evaporate while melting (unless you take it to popping and sizzling), 1/4 cup butter, melted should be an equal measurement to 1/4 cup melted butter.