Alternatively, use a hand mixer to combine the butters with honey / sugar and vanilla seeds and then add the butter mixture into
the bowl with the dry ingredients.
Add ingredients of the wet bowl into
the bowl with the dry ingredients and stir until they're thoroughly mixed.
Transfer the sugar and coconut oil mixture into
the bowl with dry ingredients and mix until everything is well combined.
Gently add the wet mixture into
the bowl with the dry ingredients and stir until just mixed.
Add the wet ingredients to
the bowl with the dry ingredients and stir just until combined.
Add mixed wet ingredients to
the bowl with the dry ingredients + banana, and stir in (but try to stir as minimally as possible!).
After adding a teaspoon of vanilla, I whisked that together, then poured it into
the bowl with the dry ingredients.
In glass measuring cup (one or two cup size) gently beat the egg with the melted / softened oil and drop it into
the bowl with the dry ingredients.
Pour the wet mixture into the mixing
bowl with the dry ingredients.
Pour into
the bowl with the dry ingredients and stir until no lumps remain.
Pour the chocolate mixture into
the bowl with the dry ingredients and mix well.
Pour into
the bowl with the dry ingredients.
Using large grater, grate the frozen butter directly into
bowl with the dry ingredients.
Add the wet ingredients into
the bowl with the dry ingredients along with the grated zucchini and carrots and stir just until combined.
Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing
bowl with the dry ingredients.
Pour the blended liquid into
the bowl with the dried ingredients and mix to combine.
Pour the wet mixture into
the bowl with the dry ingredients and stir just until blended.
In a separate bowl, whisk together the wet ingredients, then pour them into
the bowl with the dry ingredients.
Pour wet mixture into
the bowl with dry ingredients and stir just until blended.
Crack eggs, separating egg whites into their own bowl, and adding yolks into
the bowl with the dry ingredients.
Pour the liquid ingredients into
the bowl with the dry ingredients.
The mixture is poured into
a bowl with the dry ingredients.
Pour this mixture into
the bowl with your dry ingredients and stir until everything is moistened.
Add all remaining ingredients to
bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.
In another bowl, mix together the pumpkin, yogurt, milk, oil, extract, egg and egg white, then pour this mixture into
the bowl with the dry ingredients.
Separate the egg whites into a large bowl, while placing the egg yolks into
the bowl with the dry ingredients.
Pour these wet ingredients into
a bowl with dry ingredients and mix it with a stand or hand mixer for a couple of minutes until it all comes together.
Add the beet mixture to
the bowl with the dry ingredients, scraping down the sides of the bowl or pitcher well to make sure you get it all out.
Pour the liquid mixture into
the bowl with dry ingredients into the prepared baking pan and mix well until combined.
Pour the syrup mixture into
the bowl with the dry ingredients.
Slowly pour small amounts of the mixture into the mixing
bowl with dry ingredients.
Pour the almond milk mixture into
the bowl with the dry ingredients.
Pour the liquid mixture into the large
bowl with the dry ingredients and mix just enough to incorporate.
Pour the blended mixture into
the bowl with the dry ingredients and stir.
Pour the wet ingredients into
the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.
Scrape the wet ingredients into
the bowl with the dry ingredients and stir until the dough is evenly moistened.
Once gelatin is completely dissolved, add remaining wet ingredients to gelatin (oils and apple cider vinegar), then pour all wet ingredients into
the bowl with your dry ingredients and stir with a large spoon.
Mix until pureed, then pour into
the bowl with the dry ingredients.