Sentences with phrase «batter over the butter»

Step 4: Remove the pan from oven and pour egg batter over the butter and fruit.

Not exact matches

For the Cheese Batter: Bthe butter in a small saucepan over medium heat.

While holding the cutting board over the pot of boiling water, use the butter knife to shuck (or scrape) small, even amounts of the batter into the water.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

Something I love and and am just swooning over — Brownie Batter Peanut Butter Swirl Oatmeal from Fit Foodie Finds (on my OMG Food Board)

It's cooked at a lower temperature and the chocolate and butter are melted over the stove top before going into the batter.

Drizzle the chocolate over the peanut butter mixture and using a toothpick, create a swirl - like pattern with the melted chocolate throughout the batter.

Sprinkle cake mix over batter and drizzle with margarine or butter.

Spread the butter cake batter evenly over the brownie, return to oven and bake for another 25 - 30 minutes or until cake tester inserted in the middle comes out clean.

We mix the batter up in the food processor, and the kids fight over the privilege of buttering the pan.

In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil or butter if necessary.

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 honey

Melt butter and add the brown sugar and walnuts; spoon the mixture over the batter.

Sprinkle peanut butter mixture over batter.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Spoon the remaining chocolate cookie dough / batter over the peanut butter balls and smooth out with a spoon, so that the ball is completely enclosed.

For the brownie batter, melt the butter and chocolate in a large saucepan over low heat, stirring occasionally.

Repeat with remaining batter, left over peanut butter and candy canes.

Heat a skillet over medium high heat and then when it is hot, add the butter and then the pancake batter.

Using brown butter in the batter gives these pastries a nutty richness that gets taken over the top with the addition of sliced almonds.

Place (generous) dollops of peanut butter all over the batter and swirl it in.

With my shmata on my head and my ceramic non-stick pan in hand, I swirled the first spoonful of batter over the lightly buttered pan.

I poured it in lines over the brownie batter and used a toothpick to drag through the peanut butter and make a pretty swirl in the batter.

Pour the peanut butter over the brownie batter in vertical lines.

Heat a little butter over low heat in a non-stick skillet, and pour 1/4 cup of batter in the middle of the pan

Melting the butter or coconut oil in the pan before adding the batter gives these pancakes the nice browned bottom (which you can see on the hearts that I flipped over) and slightly crispy edges (like you see on the wedges).

I've made a peanut butter cheeseball but somehow it completely went over my head to make a cake batter version.

Heat a frying pan over a high heat and add a small amount of oil / butter then reduce to a medium heat and add the batter to the pan and cook.

that's okay Grease a large skillet with a generous amount of butter and heat over medium - low Pour about 1/4 c batter into the skillet ***, swirling gently for about 10 seconds, until it is evenly spread around the skillet Cook for a minute or two, watching carefully — when the edges start to brown, loosen the edges with a small spatula, and then flip Cook for another 20 - 30 seconds on the other side Remove from the skillet and place on a plate in a warm oven while you cook the other crepes.

Instead of the deep fryer method I went back to the breaded recipe in Nourishing Traditions and heated up a griddle over two gas burners to about medium and melted 2 tbsp of cultured butter and 2 tbsp of coconut oil until hot (batter will sizzle).

Heat skillet over medium heat, coat with butter spray, and add batter divided into 6 portions.

I poured it in lines over the brownie batter and used a toothpick to drag through the peanut butter and make a pretty swirl in the batter.

Heat the butter or coconut oil in a skillet over medium heat, and add about 1/4 cup of batter.

Over medium heat, melt a pat of butter and pour the batter in 1/4 cup batches on a skillet.

Spread the remaining batter over the crumbles, with a butter knife as best as you can, then add the rest of the apples and sprinkle the rest of the crumbles on top.

We make what we call a «pan schmear» of butter and brown sugar, top it with the fruit, and pour the cake batter over the top.

One final offering: sea scallops, again prepared several ways — battered and gently deep fried; breaded and pan fried; and plain seared — once over lightly — pan fried in real butter, sprinkled with just a pinch of dried thyme, and then flambéd with cognac.

Spoon half of the Nutella over the batter filled pans and using a butter knife, swirl the Nutella.