Sentences with phrase «batter in the mixing bowl»

Make cake batter In a mixing bowl mix the butter and confectioner's sugar with spatula until homogeneously combined.

Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well.

Chocolate syrup is added to the remaining batter in the mixer bowl and mixed until the batter becomes chocolatey.

Not exact matches

Mix together the batter ingredients in a large mixing bowl.

Pour the batter into a mixing bowl and whisk in the baking powder.

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

Scrape about two - thirds of the cake batter into the bowl of apples, and mix to coat all of the apples in the batter.

In a separate bowl mix together the dry ingredients and then fold them into the wet batter until just combined.

Cream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mixed.

In a mixing bowl, whisk together the chickpea flour, water, salt and pepper, removing all clumps and forming a thin batter.

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 completeIn 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 completeIn 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 completein 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

Batter can be made using a food processor (recommended) or in a mixing bowl.

Make the batter: Cream butter and sugar at medium speed in the bowl of a mixer fitted with a paddle attachment until smooth, 5 - 8 minutes.

Pour batter into a medium mixing bowl and fold in Fudge Graham ZonePerfect Nutrition bar pieces and chocolate chips.

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

In a large mixing bowl, beat batter with electric mixer on medium to high speed for 30 seconds.

Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter.

In a large mixing bowl, combine all dry ingredients, mix together, then add the milk and yogurt and mix again until you have a well - combined cornbread batter.

-- 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...)

Remove bowl from mixer and fold in the chocolate chips and chopped walnuts into the batter until evenly distributed.

Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below).

In another bowl mix cream cheese topping ingredients until smooth and pour over the brownie batter making a swirl effect.

Stir together flour and baking powder in a separate bowl, then add to the batter, mixing until all the ingredients combine and form a stiff dough.

In a small bowl, whisk 1 1/2 tablespoons egg - replacer with 6 tablespoons water until frothy; mix into batter and continue with recipe instructions.

Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter.

Prepare the cake batter: Combine the eggs and sugar in the bowl of an electric mixer and beat on high speed until light and lemon - colored, 5 - 8 minutes.

To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth.

Remove bowl from mixer and fold in the chopped strawberries into the batter until evenly distributed.

2 flax eggs - 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes before mixing into batter

Combine with the remaining ingredients in a mixing bowl until forms batter.

In a large bowl mix together all the ingredients until you are left with an homogenous batter.

The kids could have fun mixing everything together in a big bowl and making smiley faces in their pancake batter with fresh fruit.

Mix together all the ingredients for the topping in a small bowl and spread evenly on top of the batter.

As you mix up the bowl of batter, add in 1 teaspoon vanilla powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg OR 1 tablespoon pumpkin pie spice OR 1 tablespoon 5 Chinese spice blend

Good riddance, I yelled at the batter splatted spatula and dirty mixing bowls as I threw them in the sink.

In a big ceramic or glass bowl mix the flour, water and starter into a sticky, thick batter.

To make the batter, I mixed the dry ingredients except nuts and coconut flakes (chickpea flour through cayenne) in one bowl, and the wet ingredients (coconut oil through soy yogurt) in another.

Mix together all the dry ingredients, in a separate bowl whisk the wet ingredients, then mix together both, fold in the shredded zucchini and pour the batter in a loaf pMix together all the dry ingredients, in a separate bowl whisk the wet ingredients, then mix together both, fold in the shredded zucchini and pour the batter in a loaf pmix together both, fold in the shredded zucchini and pour the batter in a loaf pan.

Place hot batter in the bowl of stand mixer and on very low speed cool it down for several minutes using paddle attachment.

Directions: Preheat your oven to 400 degrees F Mix up all your ingredients in a small - medium sized bowl with a whisk, it should be equivalent to pancake batter in consistency.

I mixed the dry ingredients in a small bowl, then mixed the wet ingredients in another bowl, and combined the two, being careful not to over-mix the batter.

In a large mixing bowl, whisk together the gram flour, water, sea salt, nutritional yeast, and olive oil to make a somewhat runny, yet substantial, batter.

Read the comments saw people had issues and opted for a bit of a change that may help, for those using eggs it really helps the batter if you do everything first but the eggs and at the end in a step bowl or mixer beat your egg whites until stiff and then hold them into the batter.

In a separate bowl, mix the baking powder, baking soda and the flour, then add to the egg mixture, and whisk until you get a smooth cake batter.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honIn another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honin honey

Add the Nutella to the remaining batter in the bowl and mix thoroughly.

Mix up a bowl of batter and leave it in the fridge for up to six weeks, baking fresh muffins for a healthy breakfast or snack as you like.

Mix all the batter ingredients in a bowl, using a spoon.

Pour your waffle batter in to a large bowl and take 1/4 cup of egg whites and thoroughly mix.

Just mix together one bowl of batter, dip the florets in it, and you're done.