Sentences with phrase «was a bit soft so»

The dough was a bit soft so I added about 2/3 more cup of nuts.

Not exact matches

The USDMYR landscape is a bit muddled, and this air of uncertainty could extend, more so if opinion on the soft dollar narrative become less reliable.

Perhaps a bit strong, so I apologize for that, but I'm kind of confused at your soft position toward this.

Where I live we only have a different type of dates available; they're much smaller and a bit softer than medjool dates, so I'm a bit unsure how many to use.

Also, I felt that the texture once cooled was still a bit soft / mushy so I placed them in the fridge to firm up.

The cookies are nice and soft so it's easy to bite a bit without squidging ice cream all over yourself!

My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon.

I think mine may be a bit soft, so next time I'll pop them in for a bit longer but I don't care, they are divine!

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

This coconut, zucchini and spinach soup has a mixture of flavors that fascinates me, a touch of coconut with a touch of chili, the texture is very soft and with the crusty bread bits and the poppy seeds it is just so delicious.

It was a bit soft set, so I would recommend veggie style gelatine for a firmer set.

Usually the final product will be a bit softer, but in this case the recipe was developed with coconut oil so you should be just fine.

They were still good but I want to try them again so they are a little bit softer.

I've made four batches so far: two were perfect, one was a bit too soft, and one was a bit too hard.

They become a bit soft, but not mushy, and they are so much sweeter.

The original plan was actually to put halved apricots on the skewers like I saw in this beautiful post, but I waited too long and the apricots got a bit soft, so I went with sauce instead.

The good news is, the biscotti at still kind of soft then, so you can press them back together a bit — just don't burn your fingers!

(In my photos, the chocolate is still a bit soft and the brownies still warm so thy are a bit crumbly.

Because the straight pulp is still a bit soft when frozen, too much alcohol will cause it not to freeze at all... so if you do add some rum, I'd recommend using the coconut milk and lime juice as well to make sure it turns into an ice - pop.

Bake for 30 minutes, stir everything around a bit, and then bake for another 15 minutes or so, until the vegetables are soft and brown and the sausages are cooked through.

And you'll be so happy with your first bite when that soft egg yolk starts running down and mixes with the beans, jalapeno, guacamole & salsa.

The «dog» part is (trust me here) a carrot that's roasted so it's just soft enough to bite into without resistance.

The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl.

i don't understand why it's so much creamier than other recipes i've tried, because the method is very similar... i think it must be that little bit of cream cheese... it makes it SO soft and amazinso much creamier than other recipes i've tried, because the method is very similar... i think it must be that little bit of cream cheese... it makes it SO soft and amazinSO soft and amazing!

If they come out super soft try blending the mixture less, so it's still pretty chunky, shaping the patties so they're a bit thinner, or cooking them a bit longer.

There's a bit of wheat and yeast in the ingredients so the bread's softer than real rye bread — good to use for burgers.

Once eggplants are soft, remove them from the oven and let them cool a bit, so you don't burn yourself.

They were in the oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard (not like rocks) hard as in «they held themselves» so there was no crumbling maybe that's the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft on the inside as well as on the inside and that's how I like my cookies, YUM, I could only have three (1.

I personally don't think it's necessary, because they do come together, but they do tend to be a bit on the harder side, so if you like them a little softer or if they don't come together for you, I think it's a good option.

The noodles that I remember were chewy and soft with just a bit of spring, so I substituted soba noodles.

Buckwheat flour is pretty strong and bold in taste, so the smooth honey and soft vanilla compliment it well and create a deliciously balanced bite.

My sweet potato breakfast cookies are soft, a little bit chewy and so deliciously sweet, you might have a hard time believing that they are not full of refined sugar.

I cooked them a little long so they are a bit crunchy instead of soft and moist (what I get for baking and cooking other stuff, I tend to forget about things in the oven) but they are still amazing... and only 70 calories a piece even my boyfriend can eat them!

I undercooked them a touch so they were still soft to the bite (and served with strawberry jam for dipping as blood).

you know this feeling when you bite into something and it's all crispy and crunchy on the outside but so soft and fluffy on the inside?

I forgot that today and wondered why everything was so soft and added some more flour Now I have to see if the dough balls will be fine to roll out and bake after warming up a bit»

The sandwiches are made using simple cookies, that if you bake a couple minutes longer they can be used as «regular» cookies, but for this recipe you'd want them slightly softer so that even when they freeze they are still nice to give a bite at.

It was a bit soft out of the oven after letting it cool so it crumbled a little, but cold for the next few days it sliced up well (good as cold mains in warm weather)

It took me a lot longer than 20 minutes to bake these so that they'd be browned and then they were a bit softer than I'd have liked — though the flavor was still amazing.

There's something so satisfying about a crunchy chip that's been coated in egg and cooked, sort of a soft - on - the - first - bite - but - crunchy - underneath sensation.

My first batch I took out after 10 mins and they fell apart / were a bit too soft so I was pretty worried, the next 6 trays I left in for a few minutes longer and they were perfect.

Not a regular bread, more of a German dense bread but not as breakable or of an acquired taste - this is softer and a bit more chewy so easier to eat cold as well as toast.

But Japanese ryokan cooking is so beautifully clean and focused on letting exceptional, pristine ingredients shine that we were able to go pretty crazy and feel mostly great — mostly, because we went a bit overboard on Japanese «soft cream» (soft - serve), too.

I thought the crust with the pecans was a bit oily and rather soft so I made another with gingersnaps and browned butter.

I didn't have màple sugar at this baking so used the Swerve brand sugar replacement - The cookies are soft but kept there cut out shape perfect and seem to be firming up as they cool — I did glaze with some organic confectioners sugar so you do get a bit of sweet in that bite however I enjoyed them without any frosting with their mild buttery flavor — sharing this guilt free healthy recipe

He took a bite and his first response was «why is it so soft?»

They're cakey, chewy, and so soft and naturally sweet without one bit of oil, sugar, dairy, eggs, or artificial ingredients.

The milk helps the chocolate layer be a little bit softer so that it possible to cut the torte / pie.

It's a bit difficult to make chocolate cookies look like anything other than charcoal briquettes in photos, so you'll have to trust me that these soft, chewy, chocolate - ly cookies are sure to become a favorite in your household as well!

I also thaw it out, cut my desired shape and then put it back in the freezer for just a bit so that it isn't too soft when it hits the oven.