Sentences with phrase «butter and brown sugar at»

Using a stand mixer fitted with paddle attachment (or use electric beaters), combine almond butter and brown sugar at medium - high speed for 2 - 3 minutes until lighter and fluffy.

Not exact matches

In large bowl, with mixer at medium speed, beat butter and brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes.

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.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

I would suggest adding another tablespoon of butter, another 2 tablespoons of brown sugar, and another banana (or at least half of one).

Cream the butter and brown sugar until the mixture is light and fluffy, scraping down the bowl at least twice.

I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

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 temperaturAt 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 temperaturat room temperature.

Cream the butter (1 stick) and dark brown sugar in a large bowl with a mixer at high speed until pale and fluffy.

And so we looked at the ingredient list; a pound plus four tablespoons of butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and enAnd so we looked at the ingredient list; a pound plus four tablespoons of butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and enand a few other odds and enand ends.

Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium - high speed until light and fluffy, about 3 minutes.

Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended.

Place granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended.

Beat butter, sugar and brown sugar in large bowl in electric mixer at medium speed until light and fluffy.

I will have to try the cornflake version of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with butter fried spaetzli (to golden brown) topped with a butter - rosemary (dried)- (very) dark chocolate sauce, baked with a bit of sprinkled sugar on top till the sugar crystalizes.

185 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger and cardamon) 185 pumpkin puree 45 g ricotta cheese 125 g butter, at room temperature 180 g brown sugar 3 eggs, at room temperature 1 tsp vanilla extract

5 Tbs salted butter, melted and cooled for a few minutes 1/3 cup packed brown sugar 1/4 cup flour 1/2 tsp vanilla extract 3/4 cup chocolate chips (mini chips would really be best but the Target I was at didn't have them)

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

In another medium mixing bowl, beat the unsalted butter and brown sugar using an electric hand mixer or stand mixer at medium speed until well combined and fluffy, about 1 minute.

Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed.

Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1 cup chocolate chips

-LCB- Cookie Dough -RCB- Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.

COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended.

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth.

Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

200 g dark chocolate (70 % cacao), preferably fairtrade 3 tablespoons cashew butter, at room temperature 3 tablespoons orange jam (with no added sugar), at room temperature 1 organic orange, washed half a teaspoon dried ginger powder (and some more to roll the truffles) 100 - 110 g almond meal cocoa powder (with no added sugar), just enough to taste powdered sugar (from brown sugar), just enough to taste

This limited edition Espresso Nut Butter collaboration with our friends at Intelligentsia combines fresh - roasted heirloom Mission almonds and Runner peanuts, Muddy Pond sorghum syrup, and sea salt with Black Cat Organic Espresso and its signature flavors of caramel, brown sugar, and dark chocolate.

2 large sweet potatoes 3 cups milk, preferably raw or organic 1/2 cup cornmeal * 2 tablespoons organic butter * 1/4 cup plus 2 heaping tablespoons brown sugar * 1/4 cup molasses * 1 1/2 teaspoon cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably organic and free - range, at room temperature * 1/2 cup heavy cream, half and half, creme fraiche or sour cream, preferably organic

Beat butter and brown sugar with a mixer at medium speed until creamy.

Cream butter and brown sugar in large mixer bowl at medium speed until it resembles a ball of dough.

Beat butter at medium speed with an electric mixer until fluffy; gradually beat in granulated and brown sugars.

Ingredients: 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt

I started out the soup by browning two JUMBO onions in butter, adding a little sugar at the end and letting them carmalize a bit.

flour granulated sugar brown sugar butter * solid shortening vegetable oil eggs baking powder baking soda milk vanilla extract (and other extracts, if desired) salt colored sugars (red and green) colored sprinkles or any other nonpareils colored icing (either make you own, or buy the already made) chopped nuts shredded coconut M&M's any other toppings you desire at the store unsweetened chocolate food colors

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.

Stirred in (cooled) brown butter, chopped pecans and sugar free chocolate chips at the end!

Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted butter onto dough, sprinkle on brown sugar and cinnamon mixture Place apple slice at the long end of the triangle and roll up Brush a little butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden brown and apples are soft Serve with a scoop of vanilla ice cream and enjoy!