Sentences with phrase «batter out of the bowl»

Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet.

We would always stand around the kitchen counter and wait until she was done mixing so we could lick the batter out of the bowl or from the beaters.

It literally tastes like you are eating cake batter out of a bowl.

Distribute batter evenly between the prepared pans, scraping all the batter out of the bowl.

That is after licking the leftover batter out of the bowl (whoops).

Using spatula, scrape batter out of bowl and spread evenly in pan.

I use them for making scrambled eggs and omelettes, scraping cake batter out of the bowl, mixing granola, and getting the last drop of mayo out of the jar.

Not exact matches

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

My batter was very thick, but I was able to pour half of it out of the bowl.

I whip up that batter, take out about 1/3 of it into another bowl with some melted chocolate and cocoa... whip away.

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.

As a matter of fact if I left the batter in the bowl a few minutes while the griddle was warming, I would have to punch it down before I could pour it out.

If you don't mind, whisk one egg in a small bowl and measure out half of that amount into your cupcake batter.

I made a batch last year (also, vegan), but the texture was lack - luster (I didn't end up sharing them, but that didn't stop me from eating the so - so batter straight out of the bowl!).

Lift the banana slices, one at a time, out of the batter and let any excess drip back into the bowl.

These are really tasty but my blender wouldn't mix it up very well, next time I'd go with the food processor:) To get the batter uniform I had to scrape it out of the blender and mix it up in a bowl, no big deal, just more dishes.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

If you love Chocolate Chip Cookie Dough straight out of the batter bowl or in ice cream, you'll love this next recipe!

You can eat the batter right out of the bowl - not that I have done that or anything or roll them up into small balls.

There's just something so comforting about eating batter straight out of the mixing bowl.

I could spend all day languidly licking the batter out of the mixing bowl with my fingers.

When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.

I tried them tonight and they were not a huge a success for me... I used half all - purpose / regular wheat flour and followed the recipe for the rest, but they turned out rubbery and stuck to the liner (I forgot to grease them...) I could foresee the final result just by the way the batter looked in the bowl, kind of stretchy.

All that means we're tin roofing these blondies by coating our own peanuts in chocolate, licking all the leftover chocolate out of the bowl then folding said peanuts into the batter.

You can eat the batter right out of the bowl - not that I have done that or anything or roll them up into small balls.

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

The quantity of batter was impressive and I had to move to a bigger bowl than usual, but the loaves turned out medium sized.

In the mean time, when you are baking things, you can spoon a little bit of the batter out into a separate bowl before adding the xylitol.

Top filling layer with remaining batter, making sure to scrape as much as possible out of the bowl.

I love that you can eat the batter right out of the bowl — my kind of recipe!

I found that the bowls of batter that I overworked came out much more chewy and flat than the pancakes I stirred just until the flour and liquid were combined — No need to get every little flour clump out!