Sentences with phrase «almond mixture on»

Saute the almond mixture on medium to low heat for good 15 to 20 minutes until oil starts to release.

Her description of the cake intrigued me, because while it started with a simple white butter cake, once the cake was baked you immediately spread a sweet almond mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.

Not exact matches

Used walnuts and almonds and a mixture of cheeses as that's what I had on hand.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Add pineapple chunks and almond milk to a high - speed blender or food processor and blend on low, scraping down the sides every now and then until thick and smooth mixture forms.

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.

Fifth — Dredge a cube of tofu in the flour, dip it in the almond milk, roll it in the almond mixture, and put it on a parchment lined baking sheet.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Pour the remaining egg white over the almond mixture and scrape the meringue on top.

Let's just say I could have easily eaten the entire Silk / almond butter mixture all on my own, it was THAT good.

Next place it on the almond and Parmesan cheese mixture.

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.

Add the flour - almond mixture and process on low speed until dough just comes together.

Add the almonds, mix well and spread the thick mixture on the greased and lined pan in an even layer.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

3) Add flour mixture and lemon zest and beat till blended 4) Add in almonds and raisins and mix till homogenous 5) Shape into a log on baking paper (placed on a tray) 6) Bake at 160 deg cel for 35 minutes until light and golden on outside 7) Cut into pieces 8) Bake for another 10 minutes until crunchy

That perfect smooth texture and those pretty cracks on the surface of these Soft Amaretti Cookies depend on incorporating exactly the right amount of egg whites into the ground almond mixture.

After they get a coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and then place them on the cookie sheet to harden.

With mixer on low speed, gradually add almond meal mixture to egg mixture, beating just until combined.

Spoon almond butter by dollops over the oat mixture and drizzle the agave evenly on top.

I used dried cranberries instead of cherries, dry oats in place of the almonds and pecans (just didn't have any on hand), a mixture of chia and flaxseed, and an extra 1/4 cup of cranberries.

Pour liquid mixture onto dry mixture using almond milk to add to mixture only until it forms a large ball (you may need less or more almond milk depending on the ingredients you use!)

My husband tops his cereal with dried tart cherries every morning and I snack on a mixture of handful of dried cherries and raw almonds to hold me over from lunch to dinner.

Dip the cheese slices into the egg whites and then coat on all sides with the almond mixture.

I highly doubt I'll ever pull together a salad of arugula, roasted purple potatoes and shaved asparagus, but I might be willing to spoon some of that vinaigrette on a standard mixture of greens and top it with some toasted almonds.

Trish... thanks for the macaron class last weekend... tried them out yesterday, was a HUGE success... the only thing i'm not 100 % happy is that even after the food processing, i still find the almond meal and icing mixture slightly grainy... any advice on that?

Pour the chocolate mixture into the prepared crust and sprinkle marshmallows, almonds, and chopped chocolate on top.

Simply spread almond butter and your favorite organic fruit spread or jam to make sandwiches, then dip them in an egg and milk mixture and cook on a hot griddle.

Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.

Pour the almond butter mixture on the top of the chocolate and by using a knife or fork create a swirl pattern.

Spread this mixture on the chocolate almond mixture in the pan.

I actually make something similar to your dandelion latte but use the ground hebs... I am working on a mixture that I call my «golden turkish mix»... couldn't use the name Dandy as its taken already:) In addition to almond milk, dandelion, chicory, turmeric and ginger I add cardamom... and like you, I like vanilla stevie but sparingly.

Toasted almond truffles Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.

In a small bowl combine half of the chocolate, (put remaining chocolate back on top of double boiler to hold at 95ºF) and half of the almond mixture until uniformly coated with chocolate.

carefully add the hot chocolate mixture to a blender along with the almond butter, and flax oil, blend on high for 30 - 45 seconds, until frothy.

Just remember that whatever color your meringue mixture is, it will lighten a bit when mixed with the almond mixture, so keep that in mind depending on the end result you are hoping for.

Preheat the oven to 200 degrees (fan) Add the spinach to a food processor / high powered blender and allow it to be roughly chopped by the blades Drain and rinse the chickpeas well and then add them in along with the rest of the ingredients If the mixture is too sticky, add more almond meal and if it's too dry, add more water Line an oven proof dish with parchment paper Roll the mixture into balls, then place them on the baking sheet and (optional) press down on them to make them flatter Bake in the oven for 20 minutes until crispy

Blend on high until all the almonds have broken down and the mixture becomes frothy.

Pour mango and almond nut mixture on top.

Transfer each nugget to the almond mixture and dredge evenly on all sides.

I heated sweet almond oil and coconut oil in my tiny crock pot and added dried chamomile, lavender flowers on low for about four hours, strained the oil, added the guar gum and essential oils (chamomile and lavender) and mixed with the soap and water mixture.

Then add the almond butter, honey, coconut and flax, and process for another 2 - 3 minutes on high until the ingredients have formed a crumbly, sticky mixture.

I have only seen data on the Monash app for LSA which is linseed (aka flaxseed), sunflower and almond mix — and this mixture has a 1 TB limit.

Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see above photo).

Massage the mixture of one teaspoon of almond oil and one teaspoon of lemon oil on the lips regularly for 2 minutes.