Sentences with phrase «too cake like»

When I was tested them gluten free (and vegan) they turned out too cake like and not the dense, chewy cookie I was looking for.

Most recipes have slightly more oil and sugar etc. making them a little too cake like for my nostalgia.

Not exact matches

Everyone likes to have their cake and eat it too.

So yes, interest rates are depressed, but so too are the structural drivers of economic growth and corporate income, and much of that is baked in the cake of demographic factors like population growth.

It's, unfortunately, not too rare to find intolerant religious people of any denomination... but people like you tend to take the cake.

It sounds like the author is trying to have her cake and eat it, too.

I also like the size of the spatula as it will work great for cakes and bars, too!

And just so everyone knows that I, too, mess up in the kitchen regularly, I'd like to add that this is my second attempt at the cake yesterday.

I love cakes so much, even after devouring too many during the weekend I still feel like I could eat some more

The cake looks perfect, too bad my hubby doesn't like pecan.

It definitely looks like the yummiest healthy cake, and I believe you when you say that it tastes so too!

If you already like the taste and rice - crispie cake like texture of Eat Natural Bars you will surely like these too.

I especially like to discover good savoury gluten free snacks, as I find too many gluten free options are of the sweet variety — I love cake, but I don't want to eat it all the time!

It's hard to describe the texture of these Chocolate Crumpets, they've definitely got the chew of the traditional crumpet, ever so slightly cake - y but still crumpet - y, and they pack a superbly brownie like flavour that's rich but not too overpowering.

TheBetterHalf and I have had way too many situations like this in the past — where you need a specific ingredient but just can't find it ANYWHERE (cake flour, Sambal Oelek, and Hershey's brand chocolate chips all come to mind).

I like the darker look too, just like gingerbread cake, honey will make it lighter or less intense than the molasses.

I don't often make layer cakes, I find them too much to eat and can occasionally be just a little bit too dry for my liking.

While you're at it, separate those eggs, too, because this easy almond cake is made like a separated egg sponge with almond flour replacing the normal wheat flour.

Even if you look at these and this long post, and feel like they're too much work, go ahead and crack open a box of funfetti cake mix.

Cause I have caught the warm weather food bug, (a quick reminder for you, if you love summertime desserts, don't forget to check out my No Bake Summer Berry Icebox Cake too), and I am pretty sure there is no turning back, like none.

The lemon curd recipe was good (and it made a ton) but cake itself was a bit too dense for my liking and it didn't soak up even half of the lemon syrup it was supposed to.

What I love about this cake is the lightness of it and it's not too sugary like most cakes.

PLEASE NOTE - I've had feedback regarding different brands of coconut flour and some having their cake bars too crumbly - If this is the case, please add more pumpkin until a «dough» is formed - It should be soft like the pictures show.

It tasted just like Madeira cake and because I'd forgotten to add the lemon curd, it wasn't too lemony.

Hi Izy Id like to inform you that I was supposed to prepare this for my parents as a welcome home gift but ended up having half of it for myself because it was just tooooooo good I'm making it once more for a friend of mine except I figure it's too sweet for her, is there a way I could make the cake while reducing the sugar amount and increasing the cocoa amount (with an added dark chocolate maybe)?

I have a recipe for saffron cake that calls for putting 1 deciliter grated almond paste between two layers of batter (raisins too, if you like!).

Just about every time I do a cake, I end up with the butter cream icing way too thick, so it doesn't smooth out at all, and ends of looking like cement!

Many recipes I saw for apple challah forewent the braid, and baked the bread in a tin instead but it felt too much like cake to me.

They always seem like way too much work, and I'm petrified of the cake toppling over during transport.

I'm not one to complain about desserts being too rich or too dense, but it was certainly a nice surprise when this flourless chocolate cake baked up much lighter than the typical flourless cake... the whipped egg whites helped create a cake with an almost mousse - like texture.

The cake though was a bit too dense for my taste; it was like pound cake consistency.

The cake and icing is delicious and I cooked the icing exactly like the recipe and it was too runny.

In other recipes, like cakes, it's probably okay, but oil makes cookies spread way too much during baking.

I feel like that the batter would work really well as a baked sponge cake too!!

I love the kind of cake you're talking about, but like you say — when you've changed your food preferences, traditional cakes like that are just too sweet.

I bet if I went another 10 it would have looked like the picture above but the cake was smelling too good I just couldn't wait any longer.

Cold soba noodles dipping sauce, the best sushi I've ever had, a traditional tea ceremony that made me feel like an extra from the Karate Kid II, but without the sexual tension between Tamlyn Tomita and me *, bowls and bowls of ramen noodles, fuji apples sweeter than honey, snacks that look too cute to eat and a honey sponge cake that nearly everybody in the country ate for their snack time, but I had never had before.

They never turn out or even taste good... I follow each step and amounts posted...: — LRB - This cake that I baked by the recipe doesn't even look like anything on the pic... Too bad: --LRB-

I like the layers too — my sourdough recipe is a sheet cake and you don't get as much frosting.

The Lékué bundt - like mould was so easy to use too: it was sturdy enough to stand up in the oven on its own without losing shape; I had no problems turning the cake out (and the second time I didn't spray it) and it was easy to wash.

Hi Emma, I was wondering do you have a good recipe for a whole orange cake — like Claudia Roden's (I tried her's but it always come out way too sharp!).

Yes, I too have not really been big on carrot cake though have gotten really into it with this recipe... I am so glad that you liked it and that it worked out well for your bday.

Anyways, I have a carrot cake overnight oats jar in my blog, I think you will like it too.

Brownies at 4:30 am sounds like a good way to have your cake and eat it too.

Each muffin is like a healthy, not too sweet little carrot cake... my favorite!

Too often I see a recipe for «chocolate cake» that has like chocolate protein powder and «healthy» products with unpronounceable names.

Ragi and chocolate cake is like eating the cake and having it too!

Carlee — my favorite kind of cake - white / yellow with chocolate frosting - yummy and your picture makes it look so good too - I am going to get my daughter to make this recipe for me - she loves to bake and try new things and I like that it's called the farmers daughter cake - cause when I think of farming, I always think of rich and delicious home baked goodness.

Though it may seem like this cake has a lot of sugar, you won't find this dessert too sugary or sweet.

Also, I'm guessing that the browner almond meals have left their skins on — a requirement in Norwegian baking when making goodies like Kransekake, a cookie - stack «cake» that depends on the skins not being ground too much.