In a microwave safe
bowl combine butter and chocolate chips.
In a small
bowl combine the butter, sugar, mustard and Worcestershire sauce.
In a large, microwaveable
bowl combine the butter (cut into smaller pieces) and the mashmallows.
In your stand mixer with a paddle attachment or in a large
bowl combine the butter and honey and cream it until it's smooth.
In same
bowl combine the butter, rosemary, thyme, garlic and bread crumbs.
In a small
bowl combine butter, crackers and shredded cheese until mixed well.
In a large mixing
bowl combine the butter, coconut oil, granulated sugar and brown sugar.
In a medium - sized
bowl combine the butter, graham cracker crumbs, sugar and 1 cup of peanut butter.
In a large
bowl combine butter, sugar, egg, and milk.
In
a bowl combine butter and vanilla extract, and sugar, then add flour.
Not exact matches
In a
bowl,
combine the pears, maple syrup, balsamic vinegar,
butter, and chile and toss to coat.
Combine the
butter mixture and the croutons in a
bowl and toss to coat.
In a
bowl of a stand up mixer fitted with a paddle attachment,
combine all the
butters with the honey / coconut sugar and vanilla bean seeds and beat until well incorporated and fluffy.
Alternatively, use a hand mixer to
combine the
butters with honey / sugar and vanilla seeds and then add the
butter mixture into the
bowl with the dry ingredients.
In a medium
bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is
combined, gently fold in lemon peel, vanilla and melted
butter, pour into prepared pan and bake for approximately 40 - 45 minutes.
In a mixing
bowl,
combine the shredded and pressed zucchini, ground flax seeds, melted vegan
butter, agave nectar, and vanilla.
In a medium mixing
bowl,
combine flour, oats, brown sugar, and
butter.
In a medium
bowl, mix together the whipping cream, stevia, coconut flour,
butter, vanilla, salt and maple syrup until fully
combined.
In a large
bowl combine the ricotta, sugar, eggs, lemon juice, vanilla, and melted
butter with a wire whisk until well
combined.
If you're going microwave
combine the condensed milk,
butter, salt, and chocolate in a large
bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate's melted and the mixture is smooth, stir in the peppermint extract.
COMBINE flour, sugar, baking powder and salt in large
bowl; add
butter and work into dry ingredients with pastry blender or fork.
To make the frosting, beat the cream cheese,
butter and vanilla in your stand mixer, or in a
bowl with a hand mixer on low speed until just
combined.
In another small
bowl,
combine 1/2 cup
butter, 1/2 cup light brown sugar, and 2 teaspoon ground cinnamon.
In a
bowl,
combine the bread crumbs and melted
butter.
In the
bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to
butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well
combined.
In a small
bowl, beat the
butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until
combined, then increase speed slowly to medium - high and mix until until light and fluffy.
In a separate
bowl,
combine both sugars,
butter, peanut
butter, milk, vanilla, and egg.
-- In large
bowl,
combine sugar and
butter.
In a large
bowl,
combine the melted
butter with the sugar and stir to
combine.
In a small
bowl combine, honey,
butter, balsamic vinegar and herbs.
Combine the flour,
butter, and vanilla in a small
bowl.
In a medium size mixing
bowl combine cheese, margarine or
butter, and flour.
In a medium size
bowl place
butter and sugars then beat until light, creamy and well
combined.
Combine flour, cocoa powder, baking powder and salt in a small
bowl and stir into
butter / sugar mixture.
In a small
bowl, whisk coconut oil, almond
butter, maple syrup, and vanilla extract until completely
combined.
In a large mixing
bowl,
combine the wet ingredients (
butter, brown sugar, granulated sugar, eggs, vanilla, beetroot).
To prepare the cinnamon
butter, mix the
butter, vanilla and ground cinnamon in a small
bowl until
combined and well blended.
In the
bowl of a stand mixer (or a large
bowl using a hand mixer)
combine the
butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.
In a small
bowl,
combine melted
butter, garlic, and Italian seasoning.
While waiting for the chocolate and
butter to melt,
combine sugar, eggs, vanilla extract, and salt in a large
bowl until mixed.
While the muffins are baking, prepare the glaze by
combining the lemon juice, confectioners» sugar and
butter in a microwave safe
bowl.
In a large
bowl, beat
butter, apple sauce and sugar until
combined.
To make the graham crust
combine the crushed graham crackers, melted coconut oil (or
butter), along with the dash of cinnamon and coconut or brown sugar in a
bowl and mix throughly, coating all the crumbs.
Combine the
butter and sugar in the
bowl of a stand mixer fitted with the paddle attachment and cream together on medium - high for 2 to 3 minutes.
In another
bowl,
combine the milk, maple syrup, melted
butter, sour cream, egg yolk and vanilla.
In a small mixing
bowl combine the chopped stuffing and
butter / margarine.
Since the company has no plans to bring this glorious flavor to market, they shared how to hack it at home: start by
combining Justin's Classic Almond
Butter and dark chocolate cocoa powder in a microwave - safe
bowl or on the stove top.
In the
bowl of an electric stand mixer fitted with the dough hook (or in a large
bowl if mixing by hand),
combine the warm potatoes and
butter and mix until the
butter is completely melted.
In the
bowl of a standing mixer
combine the
butter and sugars and mix for one minute.
In another
bowl,
combine flour, baking powder, baking soda and salt together; gradually add to
butter / egg mixture, mixing well.