Sentences with phrase «used dark»

Sonia, well, I just took a random flourless chocolate cake recipe and used dark chocolate, plus replaced sugar with sweetener and oil with apple puree.

Now a team of astronomers has used the Dark Energy Camera (DECam) mounted on the 4 - metre Blanco Telescope in Chile in the first detailed search for a visible counterpart of a gravitational wave event.

If you used a dark - colored tie, the boiled egg should have been darkly dyed and the non-boiled egg may have taken on some very light, faded coloring as well.

I used dark nursery furniture to highlight the beautiful white color of the crib, surrounded by Japanese accents.

There's only a scant amount of flour, and I used dark cocoa powder plus a teeny bit of coffee powder for an intense chocolate taste (you can't taste the coffee at all, it just amplifies the chocolate flavor).

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

I also upped the amount of orange by adding a tew tbsp of orange juice concentrate; and for the booze I used dark rum.

i followed the instructions here pretty exactly (i used dark rum instead of whiskey because i had the former and not the latter), and baked in a 13X9 metal pan (on top of one turned - over baking sheet).

I used dark cocoa powder as recommended by a friend.

Going loco for the coco Onto the sweetener side of things, if you've gotten ahead of yourself and scrolled down to the ingredients list (which might I add is only seven in total, most of which you probably have in your kitchen right now), you might have seen that I've used dark coconut nectar instead of actual maple syrup.

I know you posted this recipe nearly three years ago, but I'm hoping you'll remember if you used dark or light brown sugar.

I cut the amount of shredded coconut in half (that's all I had), added a half cup of almonds because they're Steve's favorite, and used dark chocolate chips instead of a chopped bar because again, they're what I had on hand.

I used dark chocolate because it's low in sugar.

I used a dark, dairy - free chocolate from our organics store and added cashew butter to lighten to a more milk chocolate - like consistency.

I added a cup of unsweetened coconut, an extra egg, and used dark chocolate chunks.

I used the dark teff flour from Bobs red mill.

I used dark Hershey chocolate and it tasted great.

I used tapioca flour instead of arrowroot and used dark chocolate (92 %) chocolate pieces.

We used our Dark Date Juice Concentrate (Date Syrup), which helps reduce overall sugar content!

I used dark molasses and the flavour was quite pronounced.

I used dark chocolate and white chocolate.

But I used dark chocolate Reeses on top to contrast the frosting

1 box of devil's food cake 3 eggs 1 c of buttermilk 1/2 c of vegetable oil 1 c of dark chocolate chips (for the cake batter) Ingredients for the topping on the cake: 1.5 - 2 c of chopped up Reese's Peanut Butter Cups (I purchased the regular sized bag at my local market) 8 oz of dark chocolate, chopped — I used dark chocolate chips (Ghirardelli 60 % dark cocoa chips) 1 c of heavy cream

Besides doubling all of the rub ingredients to accommodate the larger piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and I used dried sage instead of dried rosemary.

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

I used dark meat turkey and lean beef.

I made this for Thanksgiving and was disappointed that it did not turn out as dark as in the picture even though I followed the recipe and used dark brown sugar - minus 1 fork for the color difference.

Also, I used dark chocolate cocoa and added Andes mint chips.

The crust and topping has a subtle caramel flavor thanks to all that butter and brown sugar (I used dark brown sugar, which intensifies and deepens the caramel flavor).

These looks delicious and I love you used dark brown sugar.

Absolutely wonderful recipe - tender cinnamon rolls, gooey cinnamon and (I used dark) brown sugar filling that bubbles over... and I made my own cream cheese dairy free frosting using: 2.5 c Conf sugar, 1/4 tsp vanilla, 4 oz.

I used a dark green unfiltered oil from Spain and the flavor was phenomenal.

3 or more teaspoons sugar (we used dark brown»cause the colour is glorious but any organic sugar will be fine)

P.S.: I used dark chocolate chips (63 %) though, rather than chopping up the chocolate bar.

I used a dark chocolate - honeycomb bar for the chocolate chunks, and gave a nice contrast to the cocoa:)

I chose Haley's recipe since it was one of the only recipes I found that used all dark brown sugar.

I used dark chocolate cocoa because dark chocolate has healthier properties, like antioxidants but you can use regular cocoa powder if you like.

Also used dark choc chips with hardly any sweeter.

I also used dark cocoa powder in this recipe versus regular because dark cocoa provides so much more depth and flavor.

I followed the recipe exactly - except I used dark chocolate and dried cherries.

I also increased the amount of chile in mine and I used dark cocoa powder, I love spicy chocolate.

I used a dark pan and had to cook the full 35 mins on 350.

I also used dark chocolate - which may have overpowered the pumpkin flavor a bit too much, but still delicious.

I've used both dark chocolate and white chocolate to make these Valentine's Cake Pops.

Is it because I used dark brown sugar?

I used the dark chocolate brownies from my cookbook The Essential Gluten - Free Cookie Guide, but I also really love BEST Gluten Free Fudgy Brownies and they should work just as well.

For the chocolate I used dark chocolate drops sprinkled axcross the surface of the cake before it went in the oven, I then finished with some dark choc shavings just before serving.

I also used dark chocolate.

I used dark chocolate (it should be vegan, but since I'm not vegan myself I can't guarantee that the brand I used is 100 % vegan).

I also used dark cocoa powder because thats all i ever have on hand, and added a tablespoon of agave to sweeten it a litte.