Sentences with phrase «so using dark»

I didn't have any bourbon, so I used dark spiced rum.

Didn't have any more brandy, so used dark Barbancourt rum.

I don't use white or milk chocolate, so used the dark chocolate chips and subbed cacao nibs and coconut flakes.

For example both my daughter and I don't eat dairy — so we used the dark chocolate for our treats.

I can see how it could be quite bright so using the darker wax was very smart of you.

But the lighting in my living room is so much brighter than my family room, so using a darker color helps warm it up.

I didn't have any craft paint that wasn't all dried up, so I used a dark brown ink pad to rub the edges of the pages.

Not exact matches

MB: Do you think there's a mischaracterization of the tools used by targeted advertising campaigns, or so - called «custom audience» campaigns, as being described as «dark advertising» campaigns?

The marketplace was accessible only via the so - called «dark web», an anonymous network that required specialized software to use.

«A broad coalition of investors wants companies to tell stockholders and the public more about so - called «dark money» spent both in campaigns and on lobbying by groups that use corporate money and don't say where it comes from,» Welsh of Si2 said.

If the US went insane like this anytime Christianity, Catholicism or any of the major US religions was insulted, our country would never get anything accomplished and still be in the dark ages... so maybe these nations that apparently haven't evolved to the point of being able to tolerate an insult like the rest of us have had to should take a lesson and use their energy to better their own country instead of using any insult as an excuse to violence... grow up already and get over yourselves, everyone else has had to.

The violence - prone masculine psyche drives us to racism, colonialism, imperialism and other types of oppression which are in fact extensions of the male - female pattern that lets us project the dark side of ourselves onto the other and so allows us to use / abuse other human beings for our own selfish ends.

I stutter and I stammer and I see that it is all no use No one seems to care as I explain of all of the abuse My heart is so hard it's been transformed into a heart of stone I sit here in tears in the dark feeling lost I'm all alone

so true religions have created bhungs like me, I shoot dark matter from my ass, and use my hands to wipe it clean, but I would never accept paper towels because it is a creation of atheist goons

So what if I would rather collect my well fare check, head down to the Piggly Wiggly and buy me a box of slim jims to snap into, then ride a city bus back to my rent controlled apartment so I can use someone elses wireless connection to get on the internet so I can complain about Obama giving those other people, you know, them dark skinned ones, lot's of stuff they don't deservSo what if I would rather collect my well fare check, head down to the Piggly Wiggly and buy me a box of slim jims to snap into, then ride a city bus back to my rent controlled apartment so I can use someone elses wireless connection to get on the internet so I can complain about Obama giving those other people, you know, them dark skinned ones, lot's of stuff they don't deservso I can use someone elses wireless connection to get on the internet so I can complain about Obama giving those other people, you know, them dark skinned ones, lot's of stuff they don't deservso I can complain about Obama giving those other people, you know, them dark skinned ones, lot's of stuff they don't deserve.

Really cinnamony, soft, and airy: — RRB --RRB--RRB--RRB- They're actually small so 18 of them came out which is great because next week, when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all at once postworkout >:-D When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them all.

Cocoa powder and dark chocolate are both used, so you're not going to be short on a chocolatey taste, and there's about one strip of bacon in each muffin, so you won't be wondering «where's the bacon?».

And I had only dark brown sugar, so I used a combo of that and unbleached organic sugar.

Had I been in the Yukon when creating these, I would've used one of my dad's amazing and peat Scotches as the rich flavour is so beautiful with dark chocolate.

So, I used 1/4 cup dark brown sugar, and 1/2 cup white sugar.

The bananas plus spices sounded like Caribbean to me, so instead of bourbon I used Meyer's Dark Rum.

Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

We like dark meat so I used thighs instead of breasts.

I can't digest white beans, so I used red kidney beans, and if you don't mind a darker soup, it is simply delicious.

I've been using Hershey's Special Dark cocoa in most of my chocolate recipes — so, so good.

I did nt have dark brown sugar, so used white sugar instead (reduced the quantity too and love that the cookies aren't very sweet!)

Yours are so much darker than mine, and I am wondering if you used an extra dark molasses or brown sugar?

Well, except that I only have medium eggs and extra-large eggs, so I used one of each... and I only had 85 % cacao dark chocolate, no bittersweet, so I shorted the sugar a couple of tablespoons... and I added a quarter teaspoon of cinnamon and a quarter teaspoon of instant coffee powder... none of which I would have expected to have this effect:

Upon reading this post, I was so desperate to make them immediately that I used dark brown sugar, natural peanut butter (Teddy's) and an ice cream scoop... and they were delicious.

winter timing is rough, i get so impatient and i want to hit a matinee so i shoot too early and the shots are too bright for my liking, or it's too dark and i refuse to use artificial light.

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

I checked the comments and of, say, 6 people who say they've used dark brown sugar, 4 say it worked great and 2 felt their cookies spread more or too much, so I'd proceed with caution.

This time round, I wanted to use up some of the dried persimmons I had left in the freezer and so I combined them with granola, walnuts, dark chocolate chips, and unsweetened coconut flakes.

I prefer using white chia (black works as well but results in black - flecked baked goods... in this case the batter is dark anyway so it doesn't matter).

Having made dozens of varieties of brownies over the years, from super rich and gluttonous to gluten - free, I have never made a Paleo brownie specifically using coconut flour so I decided to trust Danielle Walker's recipe for Dark Chocolate Cake Brownies.

My grocery store only had dark rye flour and Bob's Red Mill wheat bran, so that's what I used.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saSo I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso no grams here, sorry) half a small shallot, chopped 14g salt

I used white whole wheat so it didn't get very dark, and there isn't much molasses in it to screw up the yeast.

I had some ingredients left over too, and have been craving raspberry jam for some odd reason, so for breakfast this morning I'm using this same recipe (trying one with dark chocolate and one without) but with the jam to make raspberry thumbprints.

Such a great idea when you use the cracker so that we don't have to bake It would be more yummy if I add some melted dark chocolate: p

I prefer to use only sugar and lemon for these berries - they are so dark and dense that my grand daughter said that «the berries are so rich»

I used a Belgium pale ale so maybe you need a darker beer.

I chose to use dark chocolate chips because I didn't want the spread to be quite so sweet.

Also I didn't have quite enough dark chocolate, so I ended up using only about 40g or so of extra dark chocolate.

of 70 % dark chocolate... so could I use 90 % dark chocolate instead?

I used chopped dark toblerone, almond oil & coconut palm sugar (I have IBS so weird requirements / allowances)-- dear Lord have mercy... death by delicious?!

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

This giant version of the classic childhood candy bar favorite can be made with milk, semisweet, or bittersweet chocolate, but we highly recommend using bittersweet chocolate — aka dark chocolate — for that oh - so - delicious mix of rich chocolatey flavor and sweet - salty peanut butter crunch.

I didn't have dark cocoa powder so I used Dutch processed cocoa.