Sentences with phrase «butter mixture just»

3 In a separate bowl, whisk together the flour, ginger and salt; stir into the butter mixture just until the ingredients are combined and come together to form a dough.

Fold flour mixture into butter mixture just until combined.

Not exact matches

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

Add the egg whites mixture to the butter / graham mixture and fold the mixture until just 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.

It combines peanut butter, honey, oats and grains, but feel free to use any kind of nut, grains, seeds or even dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.

It's just important to get the ratios right for the butter mixture to be enough — you'll need about 8 cups of total volume made up of dry crunchy things and nuts.

Add the flour mixture to the butter mixture and beat on low until just combined.

Just add the peanut butter immediately after it reaches soft ball stage and stir until it melts into the mixture.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

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.

Today I just happened to stock up on pumpkin... and no, I don't wear a tinfoil hat but something is going on... I used the leftover cinn / brn sugar / butter mixture on toast later in the week.

Gradually add dry ingredients into the butter mixture and beat just until incorporated.

With the motor running, add the butter through the feed tube and process until the mixture just comes together.

Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

Microwave on high until butter melts and mixture is just warmed to 120 °F to 130 °F, 30 to 45 seconds.

Cut in or pulse in shortening and cold butter, just until mixture is coarse and no large chunks of fat remain.

- Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

Pour butter mixture over flour mixture and stir until just incorporated.

Let's just say I could have easily eaten the entire Silk / almond butter mixture all on my own, it was THAT good.

Add the flour mixture to the butter mixture and stir just until blended.

I am just wondering what the best technique is for making the milk / butter / egg mixture, I melt the butter and then when I add in the milk it ends up causing the butter to harden.

With your mixer on low, add flour to the butter mixture, mixing until just combined.

Just keep in mind that if the bread slice is thicker, you'll want to spread on a little more butter / cinnamon mixture.

Alternately add dry ingredients and milk into creamed butter / sugar mixture, just until ingredients are combined and batter is smooth.

Cook over medium heat until butter is melted and mixture just starts to bubble.

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

Add chocolate and butter mixture and beat at low speed, just until mixed.

On low speed slowly add to the butter mixture, alternating with little bits of milk (beginning and ending with the dry ingredients), mixing each addition until just incorporated.

Heat the ingredients until butter until it is just melted and the mixture is uniform with no oily parts of unincorporated melted butter.

Just before serving the ostrich, cut the butter into small chunks, add them to the sauce, and whisk into the mixture until smooth.

Tranfer to the egg and butter mixture and mix until just incorporated into a dough.

Add this mixture to the butter and sugar mixture and beat just until incorporated.

Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it into the butter - flour mixture before adding the rest of the seasonings) for more of a tomato flavor, or 1 - 2 teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.

Add flour mixture to butter mixture; beat at low speed just until combined.

Melt peanut butter and butter together until just melted and set aside, add milk and egg to dry ingredients with a large spoon or rubber spatula until just mixed, add vanilla and peanut butter / butter mixture and mix well.

Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.

Clarifying butter is essentially the same as removing fat from stock, just pour the heated mixture into a container and let it cool.

If you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave - safe bowl.

Add in the melted butter, cocoa and dark brown sugar and continue to blend briefly just until the mixture is crumbly.

Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal.

Add this to the butter mixture and mix until just combined - this will be a VERY crumbly dough.

Just cut the butter into small pieces and rub into the flour mixture with your fingers until it resembles small cake crumbs.

Add vegan butter - coconut milk mixture to dry ingredients and fold gently with rubber spatula until just incorporated.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined.

Add about a third to the butter mixture, beating on low speed just until combined.

Add flour mixture to peanut butter mixture a little at a time, beating just until incorporated.

With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1/2 cup (120 grams) milk, beginning and ending with flour mixture, beating just until combined after each addition.

Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee mixture, butter, vanilla and hazelnuts) and pulse until just combined, be careful not to over mix.

The «egg butter» mixture tasted so good with just the vanilla that I omitted the cinnamon (and I LOOOVE cinnamon).