Sentences with phrase «in a second bowl combine»

In a second bowl combine, flour, baking soda, cinnamon, xanthan gum, and salt.

Not exact matches

If you're going microwave combine the condensed milk, butter, salt, and chocolate in a large bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate's melted and the mixture is smooth, stir in the peppermint extract.

In a small bowl, combine all of the sauce ingredients except for the vanilla, and microwave in 30 - second pulses until melteIn a small bowl, combine all of the sauce ingredients except for the vanilla, and microwave in 30 - second pulses until meltein 30 - second pulses until melted.

In a second bowl, combine the eggs, yogurt, milk, vegetable oil.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated.

Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and thoroughly combined, about 45 seconds.

Combine the eggs, coconut oil and vanilla extract in a second bowl and beat on high until well combined.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

In a second bowl, add all of the salad ingredients and toss to combine.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Make the topping by combining the chocolate and the peanut butter in a microwave safe bowl and zapping it for 30 seconds.

In a second bowl, beat together confectioners» sugar and cream cheese until thoroughly combined

In a separate medium bowl, whisk together eggs, sugar, vanilla and salt until combined, about 15 seconds.

Combine all ingredients in a medium bowl and mix with an electric mixer for about 30 seconds.

Alternatively, in a microwave proof bowl, combine the chocolate, butter, cream and corn syrup and melt in microwave in 30 - second intervals at 50 percent power.

Combine caramels (unwrapped) and heavy cream in a medium, microwave safe mixing bowl and heat in 30 second intervals, stirring in between until completely melted and smooth.

Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.

Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together.

In a large mixing bowl, combine the Ricotta cheese, eggs, Italian parsley leaves, Parmesan cheese, and half of the mozzarella cheese (reserve the second half of the mozzarella cheese for topping the lasagna later).

In a the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, cinnamon and salt and mix for about 30 seconds.

Combine 1/2 cup chocolate and milk in a microwave - safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.

(Alternatively, combine them in a microwave - safe bowl and microwave on high power in 15 - second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)

In a large mixing bowl, whisk the dry ingredients together until completely combined, approximately 30 seconds.

Combine 1 cup chocolate chips and 1/4 cup soy or almond milk in a microwave safe bowl, stir together, and then heat in the microwave for about 22 seconds.

Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds).

In a separate, microwave - safe bowl, combine the honey, cocoa powder, and coconut oil and microwave for about 15 seconds, until the honey is thin and the coconut oil has mostly melted.

Combine half the chocolate and half the shortening in a small bowl and microwave on medium, stirring every 30 seconds, until melted and smooth.

In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform.

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds.

In a second mixing bowl, combine the onion, garlic, white wine vinegar, vegan mayo or mayo, Dijon, EVOO, Worcestershire, relish and capers.

In the bowl of a food processor fitted with the metal blade, combine the garlic, lemongrass, chiles, and onions and process for 30 seconds, until well chopped.

In a separate bowl, combine the cinnamon swirl's butter and sugar and microwave for 30 - 40 seconds, stirring halfway through.

Combine first 8 ingredients and 1 teaspoon kosher salt in a large bowl, and reserve 1/4 cup mixture in a second bowl.

In large bowl, combine cake mix and oil; blend at low speed for 20 or 30 seconds or until crumbly.

Combine all ingredients in a small bowl and mix together until fully combined — if it looks like it will curdle be patient and mix a few seconds longer until smooth

In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds.

Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine.

Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.

In a second bowl, gently combine the vegan mayo, coconut cider vinegar, and brown sugar until smooth

Combine the honey (if your honey is not runny, place in the microwave for 10 - 20 seconds to loosen up) and Orange juice in a bowl then spoon over the Figs.

Combine ingredients in a second bowl and mix gently together using hands or a rubber spatula.

Combine the ingredients in a small bowl and microwave for 45 seconds, then stir together until smooth.

Place butter and almond butter in a large microwave - proof mixing bowl and heat in 30 - second intervals until butter is softened and you can mix it with the almond butter until combined

In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds.

While the sauce is thickening, combine the second group of ingredients (reserving one tablespoon of the green onion tops) in a medium bowl.

In a second large mixing bowl combine the granulated and brown sugar; stir to combine.

In a microwave - safe bowl, combine the chocolate chips and cookie butter and melt in 30 second intervals, stirring well between each interval, until completely smootIn a microwave - safe bowl, combine the chocolate chips and cookie butter and melt in 30 second intervals, stirring well between each interval, until completely smootin 30 second intervals, stirring well between each interval, until completely smooth.

In a microwave safe bowl, combine the sweetener and coconut oil and microwave for 90 seconds.

Combine the coconut oil, vinegar, water and vanilla together in a large bowl, with a mixer on medium - low speed, about 30 seconds.

In a small microwavable bowl, combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted.