Mix at low speed for 2 minutes.
Mix at low speed for 30 seconds while scraping bowl.
Not exact matches
For the frosting: In a large bowl, with
mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.
Beat
at low speed with an electric
mixer for 30 seconds.
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 care.
Mix again
at low speed for about half a minute.
-- 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...)
Continuing
at low speed,
mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist.
Increase
speed to medium -
low and add the cubes of butter, one
at a time
mixing each one
for a few seconds before adding the next.
In large bowl, combine cake
mix and oil; blend
at low speed for 20 or 30 seconds or until crumbly.
Turn the
mixer on
at low speed, then add flour and knead
for 2 - 3 minutes or until the dough starts to come together.
Beat the softened cream cheese and cane sugar in an electric
mixer at medium -
low speed for 1 minute.