Sentences with phrase «butter in a mixing bowl»

For the frosting: Place sifted powdered sugar and butter in a mixing bowl and beat with an electric mixer until pale and fluffy.

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)

In the meantime make your Vegan Cream Cheese Frosting by combining the vegan cream cheese and vegan butter in a mixing bowl.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms.

Use an electric mixer to cream peanut butter and butter in a mixing bowl until smooth.

Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl.

Cream the butter in a mixing bowl.

Beat cream cheese and butter in a mixing bowl till smooth and creamy.

Place butter in a mixer bowl, add sugar, vanilla, salt and lemon zest and mix until fluffy, then add 3 egg yolks and 1 whole egg and mix until is all well incorporated.

Put remaining 3 sticks butter in mixing bowl.

Place the softened butter and peanut butter in a mixing bowl.

To make the crust: Blend peanuts, sugar, graham cracker crumbs, and butter in mixing bowl until moistened.

Not exact matches

In a bowl mix the cashew flour with the maple syrup and the melted cacao butter.

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.

In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds.

Start by making your base; mix the granola, coconut, peanut butter and salt in a large mixing bowl.

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).

In a medium bowl, mix together powdered sugar and butter until evenly dispersed.

In a small bowl, mix together the brown sugar, cinnamon, and butter until it forms a uniform spread.

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, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda, and salt until smooth and creamy; about 2 minutes.

In a medium mixing bowl, combine flour, oats, brown sugar, and butter.

In a small bowl use a hand mixer to blend the softened vegan «butter and matcha.

In the bowl of an electric mixer, beat the butter on medium - high speed for 2 - 3 minutes, until light and fluffy.

In a separate large bowl using an electric mixer, beat together the butter, sugar, lemon zest & lime zest until the mixture is light and fluffy.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

In a medium bowl, mix together the whipping cream, stevia, coconut flour, butter, vanilla, salt and maple syrup until fully combined.

In a large mixing bowl, whisk together melted butter and light brown sugar.

In a large mixing bowl, cream butter and sugar until light and fluffy.

In a mixing bowl, with the paddle attachment on, cream the butter with the sugar until light and fluffy, for about 2 - 3 minutes

In a large bowl, using a stand mixer or hand mixer, blend room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.

In a separate large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

for the cinnamon cream cheese frosting: - In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy (about 2 - 3 minutes).

Cream together the butter and sugar in a large bowl with a mixer on high speed.

In a mixing bowl, beat cream cheese, butter, and caramel sauce until well blended.

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 a large mixing bowl, add butter and both sugars.

In a mixing bowl, cream the butter with an electric whisk for 3 minutes on medium speed until smooth and fluffy.

In another bowl (or the bowl of a stand mixer), add the peanut butter, sugar, brown sugar, and vanilla.

In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

In a bowl of an electric mixer, beat butter, white sugar, eggs, and vanilla.

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 combineIn 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 combinein a mixer), beat coconut oil and sugar until well combined.

In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and salt for 1 - 2 minutes, until fluffy.

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 the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium - low speed.

Pour into mixing bowl stir in butter until well combinedand allow to cool to 110 degrees.

Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds).

In a large mixing bowl using electric hand mixer cream together butter and sugar until fluffy.

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

In the bowl of a stand mixer, cream the butter until light and fluffy, about 2 minutes.