Sentences with phrase «in second bowl add»

In second bowl add pumpkin puree, egg, milk and vanilla extract.

When you have the melted coconut oil and cacao butter together in the second bowl add the maple syrup and stir well using a whisk.

In your second bowl add the flour, ground almonds, cinnamon, vanilla, baking powder, soda, cornflour and salt.

Not exact matches

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Alternately, add all the ingredients to a microwave - safe bowl and melt in 30 second bursts while stirring after each.

In a microwave safe bowl, add white chocolate and milk and microwave in 20 second intervals, stirring in between until white chocolate is melted and smootIn a microwave safe bowl, add white chocolate and milk and microwave in 20 second intervals, stirring in between until white chocolate is melted and smootin 20 second intervals, stirring in between until white chocolate is melted and smootin between until white chocolate is melted and smooth.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sanIn either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sanin the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

In a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smootIn a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smootin 20 second intervals until the chocolate is melted and smooth.

Make sure the first egg is completely mixed in before you scrape down the sides of the bowl and add the second one.

Add the chopped chocolate and coconut oil to a microwave safe bowl and microwave in 20 second increments until it is melted.

Add the sugar in about 6 increments, beating on medium speed for about 30 - 45 seconds in between each addition, and being certain to scrape down the sides and bottom of the bowl each time.

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

- Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

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...)

- To a large bowl, add the 1 1/4 cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.

In a small microwavable bowl, add the chocolate chips and coconut oil and microwave for 15 second intervals until the chocolate is melted and smooth.

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

Add olive oil in a thin stream into a bowl while whisking, about 10 seconds.

Add the remaining banana mixture in two additions, beating for 20 - 30 seconds after each addition, scraping down the sides of the bowl as necessary.

In a second bowl, whisk the remaining ingredients until well blended and add to the dry ingredients

Add half the chocolate chips and all the coconut oil to a small microwavable bowl and microwave in 25 - second intervals until the chocolate is melted

In a second bowl, add eggs, cottage cheese, and oregano.

For the Frosting: In a medium microwave safe bowl, add chocolate chips and place in microwave for 30 secondIn a medium microwave safe bowl, add chocolate chips and place in microwave for 30 secondin microwave for 30 seconds.

Add the flour mixture in 3 - 4 batches, mixing for 30 - 60 seconds in between each batch and scraping the sides of the bowl often.

Scrape down the sides of the bowl, then add the eggs one at a time mixing on low for about 30 - 60 seconds in between each addition.

In a microwave safe bowl, add the garlic to a tablespoon of olive oil and cook on high for 30 seconds.

In a second bowl, add shredded apple, sweet potato, carrot, cherries, walnuts, maple syrup, apple juice and flax mixture.

Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.

In a microwaveable bowl, add the chocolate chips and melt in the microwave — stopping and stirring every 30 secondIn a microwaveable bowl, add the chocolate chips and melt in the microwave — stopping and stirring every 30 secondin the microwave — stopping and stirring every 30 seconds.

After 10 minutes remove the lid from the sauce pan and transfer the eggs to a bowl with cold water for 5 minutes, then crack the eggs (I like to roll each egg on a flat surface for 20 seconds before I peel it, makes it a lot easier to peel), cut them in half and add the egg yolks into a bowl, set the egg whites aside

In a small bowl, add the dark chocolate and melt in the microwave, stirring in 30 second increments until melteIn a small bowl, add the dark chocolate and melt in the microwave, stirring in 30 second increments until meltein the microwave, stirring in 30 second increments until meltein 30 second increments until melted.

Separately, in the bowl of the Stand Mixer, add all of the wet ingredients and mix together for 30 seconds.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when testAdd flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when testadd to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Simply mix the dry ingredients together in the mixing bowl, then add the wet ones for about 20 seconds on slow.

In a medium microwave safe bowl, add dark chocolate and place in the microwave for 30 secondIn a medium microwave safe bowl, add dark chocolate and place in the microwave for 30 secondin the microwave for 30 seconds.

Scrape the bowl again and add the flour; fold a few times and then stir on low speed for 30 seconds to 1 minute, or until the flour is completely incorporated and the dough comes together in a ball.

Melt the chocolate: while the candy is setting, add the chocolate to a microwave - safe bowl and microwave in 30 - second increments, stirring after each one.

Add 1/2 cup chocolate chips and all the coconut oil to a small bowl and microwave in 20 second increments until melted, stirring occasionally

In a large bowl or stand mixer add the egg whites, lemon and vanilla and beat until frothy, approximately 30 - 45 seconds.

Add the milk, butter and orange zest strips to a microwave safe bowl and microwave in 15 — 20 second increments at until the butter melts.

In the second bowl, add in the remaining Mint ingredients, put on food safe gloves and mix thoroughly by hanIn the second bowl, add in the remaining Mint ingredients, put on food safe gloves and mix thoroughly by hanin the remaining Mint ingredients, put on food safe gloves and mix thoroughly by hand.

Melt 1/4 of coconut oil (30 seconds in the microwave in a microwave safe container) and pour into small bowl and add 1/4 cup of maple syrup and 1/4 of cashew butter stir until well combined

- Beat eggs in medium bowl - Add milk and starter, stir well - Sift together flour, baking soda and powder, salt and sugar and add to egg mixture, mixing well (I just dump it all in actually and then stir like a crazy lady for a few seconds, haha)- Stir in melted butter / coconut oAdd milk and starter, stir well - Sift together flour, baking soda and powder, salt and sugar and add to egg mixture, mixing well (I just dump it all in actually and then stir like a crazy lady for a few seconds, haha)- Stir in melted butter / coconut oadd to egg mixture, mixing well (I just dump it all in actually and then stir like a crazy lady for a few seconds, haha)- Stir in melted butter / coconut oil.

directions For the White Chocolate Bubble Wrap and Curls: In a medium bowl add the 16 ounces of the chopped white chocolate and microwave in 15 - second intervals stirring until smootIn a medium bowl add the 16 ounces of the chopped white chocolate and microwave in 15 - second intervals stirring until smootin 15 - second intervals stirring until smooth.

In a food processor, add the ginger and galangal, then pulse to chop, stopping every few seconds to wipe down the edges of the bowl with a rubber spatula.

To achieve the 20 second icing, keep adding water 1 tbsp at a time until a ribbon of icing drizzled over the bowl disappears / «melts» back into the bowl of icing in about 20 seconds.

I highly recommend adding a big scoop to a bowl of fresh greens; it is a wonderful salad topping that will have you ready for lunch in a split second.

Add the bittersweet chocolate to a large, microwavable safe bowl and microwave in 45 - second increments, stopping to stir, until completely melted.

Beat 2 eggs in a bowl, then add half of the mixture to the pan, stirring vigorously for about 10 seconds.