Sentences with phrase «then smooth over»

I think the thicker gel works better, so I just spray in the stream setting and then smooth over the hair.

Spoon the mixture into your prepared tin then smooth over the top with a spoon or spatula.

The first shot has them face - to - face on a motel bed, which Marion then smooths over, despite Lady Bird's protestations that it's not her job.

Not exact matches

If the stock can climb less than a buck, climbing back over $ 100, then Lang thinks it could be smooth sailing to $ 105 in the not - too - distant future,» Cramer said.

I personally find this to be one of the most detrimental arguments for humanity as if we instead of searching for the answer just smooth over the holes with god like some theoretical putty then we now have an answer and do not continue to search for the truth.

Place both chocolates in a smaller saucepan, then melt them over the hot water, stirring until smooth.

The date caramel was great but I just made another recipe with a similar process but instead you poured boiling water over roughly chopped dates, left them to sit for 10 mins and then blended, this created a much smoother paste.

To make this simply add the remaining ingredients to the blender with the last of the mix from the middle, then blend until smooth and pour over the middle layer.

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

Pour over the brownies, smooth with a spatula and then sprinkle the top with almonds and flaked sea salt.

Strain egg yolk mixture through a fine - mesh sieve over butter, then stir with a rubber spatula until smooth.

I usually press it into the slits and smooth it over, and then give the pumpkin a light «butter rub - down» before I put it into the oven.

Then melt the dark chocolate chips and smooth it over the white icing.

Scrape the dough onto a lightly floured surface, then lightly knead the dough with your hands a couple times until you have a smooth and sticky ball (do not over knead).

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

Mix well until thoroughly combined, then pour over the biscuit base and smooth the top with a palette knife.

To make the frosting mix all the ingredients together until smooth, then spread it over the cut out cakes.

5 — Once set, top each fudge bite with a teaspoon of nut butter (use the back of the spoon to flatten and smooth it out to the edges, then cover your nut butter with a drizzle of the left over chocolate fudge (again use your spoon to cover your nut butter and spread it to out to the edges).

It won't be perfect so if you want a smoother look, you can take tiny pieces of leftover dough, pat it into the crack and roll it over to smooth it out and then take a knife and cut out smooth ends.

Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition.

If you chose to create more of a «slab» then simply pour over the entire lot and smooth with your spatula until even.

After fooling around in the kitchen for a while, I spread a thin coat of melted chocolate, paper thin, on a sheet of wax paper, smoothed a second sheet of wax paper over the chocolate, then rolled the whole thing up into a tight roll and slipped it into the fridge.

Smooth the top with the back of a spoon or an off - set spatula and then drop another small handful of chips over the top of the brownies.

Meanwhile, to get the mottled look that I've gone for, use a hot offset spatula to smooth and slightly melt the chilled frosting, then carefully pour the still - warm ganache over the edge of the chilled cake.

Mix the icing sugar and bourbon together in a bowl until smooth, then spoon into a small piping bag and drizzle over the top of the doughnut.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Stir until smooth, then pour over the crust and chill for an hour in fridge or until set.

Then pipe a well around the edge of the cake and smooth caramel over the layer.

In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.

Smooth round river stones are heated over an open fire and then carefully inserted into the carcass before the neck opening is tied shut.

Then I gently swirled the brie and chutney together before smoothing it evenly over the crust.

Allow to cool for a few minutes, then pour over the cheesecake, using an offset spatula or a knife to smooth.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look.

Whisk together cream, wines, and flour in a 2 - quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes.

This crust is developed by sprinkling either of the breadcrumbs or cheese over the ingredients placed in a shallow baking dish and then grilled under an overhead broiler to create that beautiful crispy golden crust while still being velvety smooth underneath!

Sprinkle the filling over the batter in an even layer, then top with remaining batter and smooth out.

Spoon the potatoes over the top, smoothing the surface, then fluff with a fork.

Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth.

Whisk the remaining egg yolk until it is smooth, and brush some of the yolk all over the sides of the dough — this is the glue — then sprinkle the entire surface of the log with decorating sugar.

The cornmeal is very slowly whisked in until smooth and then cooked over a medium - low heat until it's thick.

Tart, buttery, and unmistakably fruity passionfruit - lemon curd is spread over, then topped with smooth, cool whipped cream.

Then flip your dough over so the smooth side is facing up.

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

Boil over high heat for 15 — 20 minutes until tender, then drain and mash the potato with the yogurt, butter and nutmeg until smooth.

Poured over chocolate and whisked until smooth, the mixture is scaled into ramekins and baked in a hot water bath until set, then traditionally

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Gently rub about a palm - ful of the scrub in the shower all over the body (or just hands over the sink), then rinse off to reveal baby smooth skin.

Simply mix the curd ingredients in a food processor until smooth, then cook, stirring constantly, for ten minutes over a medium heat.

Pour over the chocolate mixture and let sit for 2 minutes, then whisk until smooth.

Season with salt and then evenly distribute the hummus mixture over the fish or into the inside of the portobellos using a spoon to smooth it out, covering the entire fish or filling the mushroom caps to the brim.