Sentences with phrase «very little texture»

The glitter is very fine, leaving very little texture when dry.

If you have a piece with very little texture or embellishments, wearing black too close to your face can actually make you look washed out and do very little to brighten your tone.

Chia is so tiny that it has very little texture; it has virtually no flavor, and, being a superfood, has very concentrated nutrition that allows it to be used in small quantities while still reaping the benefits.

I too am not a huge pumpkin pie fan — for me, it's about the texture, or rather, the fact that pumpkin pie has very little texture.

Not exact matches

The texture of the bars is not very pleasant, a little dry and somewhat cakey, and there is something off in the flavour.

The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe.

The texture will be a little different but still very good.

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

Of course they're different in taste and texture, and it's not like I don't enjoy the real deal, buttery and sugary brownies (even if I do like them a little less sweet now), but I will gladly choose these as a very healthy replacement for everyday chocolate cravings and save the real brownies for only very special occasions.

Most organic sections of the grocery store carry the regular kind which is darker and the texture is a little rougher but works very well.

Because there is so little butter, you'll end up with a very fine crumb texture.

The texture of the finished bread is very moist, and a little spongy as a lot of breads are that use yogurt; this is not a bad thing, I like this in my breads.

I forged ahead with my Ninja Blender, and created a very tasty base mayonnaise (perfect texture with very little work), which I then used to create a delicious lemon - parsley aioli for my Sole Meuniere tonight!

Just made this bread (a no - knead dark rye at http://noknead.com/recipes/loaf-breads/dark-rye-no-knead-bread-loaf-recipe.php) and was surprised at the nice sandwich - bready texture with very little labor.

Sometimes I'll blend this until very smooth like pictured above, and sometimes I'll leave a little texture.

I then tried your suggestion of adding the baking and they rose a very little but had a more cookie like texture, still tasted great though!

The secret to the very best zucchini bread that is moist and has perfect texture is to add a little banana.

They're a little different with their dense, very chewy texture, but so delicious!

Excellent texture, very filling, perfect with berries on top to give it a little sweetness.

Also, I want to add that some agave nectars have different consistencies, some are very runny, some a little thicker, so depending on your type it could affect the texture.

:) At their essence these passion fruit pots are similar to their little lemony brothers — cream, fruit juice, sugar — but at the same time are very different in terms of flavor and texture: a bit creamier and sourer.

They are very similar to the Katherine Hepburn Brownies only they contain double the amount of unsweetened chocolate and a little more flour, which gives them a stronger chocolate flavor and a more fudge - like texture.

I did not find it to be very flavorful and the texture seemed a little dry and spongy, even though I was careful not to overbake.

Açai berries naturally contain very little sugars (if any), and because of this the raw açai pulp is traditionally blended with guarana syrup (a sugar syrup with guarana extract) to give it it's creamy texture and distinctive flavour.

There was very little difference between the taste and texture of those cookies and yours, but still no cracks on top.

It's very likely that they could be a little more crumbly with a chunky peanut butter too, as there will be less binding due to the extra nuts... although, I bet the texture and flavor would be very yummy

Pure pumpkin adds great texture and moisture to any baked good without any fat and very little calories.

They resemble pancakes very, very little in taste and texture.

I love ricotta in baked goods, because it adds a little protein and a very nice, fluffy texture.

I made a version with almond flour recently and part coconut oil and they were very good - a little different texture, but still good.

Your small guests will probably eat very little, so aim for a variety of tastes, textures, and colors rather than quantity.

With so many colors, shapes, and textures, it's no wonder your little one is very entertained.

An alpaca, wool, nylon blend, makes the project look very warm and a little shiny, but you can use any highly textured yarn you like.

They're full of protein and have the bland taste and smooth texture all my kids really liked when they were very little.

The consistency has a very silky texture to it, which makes it completely irresistible for their little hands!

For very young babies, you may like to create a fairly runny texture, which you can gradually thicken as you gauge your baby's ability to deal with a little more texture.

Their texture can take a little getting used to, but they are very versatile and are a great protein - packed addition to many recipes because of their ability to thicken and gel.

This means they have completely lost their natural textures and they wont keep you full for very long because they require little or no digestion at all.

Although the texture is very much like traditional pancakes, the batter is a bit more fragile, so making them a little smaller, about 3 inches in diameter, makes them easier to flip.

Not sure... I think I would simply leave it out and maybe add a tiny little bit of honey, or use a little bit more date paste... the texture will be a tad different but it will still be very good, I'm sure of that.

The texture came out maybe a little cakier but was still very good!

I like the John Frieda one because it's very low - key — just adds a little bit of texture, grit, and volume, but doesn't feel at all sticky or anything.

It applies a bit like a Liquid Sand or other texture polish; the glitter is dense enough that it's easy to get a clean cuticle line, and very little got on my skin or cuticles.

I love all the different textures too and while some are a little OTT, they are all very wearable.

They are a little chalky in texture but they stay very very well.

Styling two different textures can be so much fun and add a little edge to a very feminine look.

I like this beaded sweater very much, adds a little bit of texture to the whole outfit.

This is a very bright, shiny film, with little in the way of texture or depth.

It would take time to texture and populate the environment with vegetation, but the result was a lot of bang for very little buck.

And because the parchment is stick - resistant, this recipe requires very little fat — the small amount of oil is there for taste and texture only.