Sentences with phrase «add cream and butter»

Add cream and butter (mixture will bubble vigorously) and whisk to combine.

** I've packed on about 7 — 8 pounds since adding the cream and butter on my potatoes and eggs.

Step 2: Meanwhile, reheat the mashed potatoes, adding cream and butter to make a nice creamy consistency.

Not exact matches

With swimsuit season looming, I've just started my annual routine of running an extra mile in the afternoons, watching my caloric intake, and being perpetually cranky, all the while adding whole milk, bacon, sausage, pasta, ice cream, and peanut butter to my grocery list for Dan.

Add the melted butter, cornsyrup, vanilla extract, the salt, and the cream.

The butter was fine on its own but my daughter added water to it and made the most fabulous cream which we had with a mixed fruit crumble.

I love changing it up with brownies — making brownie bites, adding espresso (see my amazing Espresso Brownies with Cocoa Cream Cheese Frosting), and even going the peanut butter route, like my Ultimate Reese's Brownie Pizza.

Hi Marzia, thanks so much, I discovered that in order to substitute milk for the cream, instead of 2/3 cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons butter melted (stir them together) and add in place of the cream.

I sauteed the pineapple in some brown butter and rum, added honey and pinenuts, and flavored the mascarpone cream with some orange zest and vanilla.

Start by adding creamed corn, drained corn, melted butter, sour cream, roasted poblano pepper and jiffy mix.

Sauce: 1/8 C butter 1/2 tsp garlic 1/2 C cream 1/2 -3 / 4 C shredded Parmesan salt and pepper to taste Bring to boil reduce heat stir till cheese is melted add fresh basil

Lower the mixer speed to medium and a tablespoon at a time, add the cream cheese and butter until it's all in there.

Return to pot for serving, add basil, cream, and butter, wait for the butter to melt and serve with croutons and parmesan cheese.

In the bowl of your stand mixer, cream the butter until smooth (about one minute), add the sugar and beat for additional 2 minutes until creamy.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

Add marshmallow creme and cook over low heat, stirring constantly until marshmallow cream and butter are well blended.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with caAdd egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with caadd flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Penne with Swiss Chard & Leeks in Cream Sauce In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste.

Beat the butter and cream cheese with a paddle attachment until it's light and fluffy and completely combined then add in the flour.

The ganache was nice and fluffy when it only had the cream and white chocolate, but as we added in the soft butter... it broke.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper.

Gradually add it to the sugar and butter mixer, along with the sour cream.

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Add the butter and the vanilla, and cream the mixture until it is light and fluffy.

Add the corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

At Flour, we give our own spin to the pithivier by omitting the rum and adding a thick layer of caramelized apple butter atop the almond cream.

It can easily be made vegan, too, by adding extra olive oil to replace the butter, and serving dairy - free toppings in place of the cheddar cheese and sour cream, or skipping them entirely.

Add the coconut cream, dark chocolate, coconut sugar and hazelnut butter to a small saucepan on medium low heat.

The 3rd time I used the mixer for chocolate chips cookies, it was fine while it creamed butter and sugar, but when flour was added it jumped around again.

In a medium sized mixing bowl, add the fruit purée, egg yolk, butter, and cinnamon, creaming the ingredients together until relatively smooth and homogenous.

Cream butter and sugar, add the vanilla extract.

Cream butter and sugar for 5 minutes, add vanilla and eggs one by one.

Add the flour mix to the creamed butter mix well then add the oats and mix weAdd the flour mix to the creamed butter mix well then add the oats and mix weadd the oats and mix well.

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

Add the butter and cream cheese to the bowl of a stand mixer and mix with a paddle attachment until combined.

In a large bowl, add the butter, cream cheese and sugar and blend until creamy.

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Cream peanut butter ans sugars, add the eggs one by one and the vanilla, mix in a bowl the flour and peanut butter.

for the glaze, i add 6tbsp butter to the cream cheese and cut the sugar to 1/2 cup and whip in a stand mixer for 10minutes.

In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

Add mixture to the creamed butter and sugar.

Add chopped peanut butter cups into the ice cream maker and continue freezing according to manufacturers instructions.

Add sugar, butter and cream to a medium saucepan over medium heat.

pound cakes are named for and best - known by their ratio... the method for making a pound cake is first creaming the butter and sugar, then adding eggs, and finally folding in the flour.