Sentences with phrase «butter mixture starting»

Not exact matches

Stir the honey - almond - butter mixture into the dry ingredients until the ingredients are completely coated and start to stick together in clumps.

Hi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter.

Hint: Make sure that you use a strong spoon, and have a strong arm, because when you start stirring the Krispies with the Peanut Butter mixture, it stiffens fast.

Once the mixture is boiling and amber colored (if you use demerara, it starts out amber colored), whisk in butter until melted.

Once you see the yeast start to become foamy, you can add it to the dry mixture, along with the remaining milk and butter (warmed to 110 - 115 degrees F), and continue with the instructions.

With the mixer on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whipped.

Not the most logical but I didn't have any other resources, so that's what I was left to and it started to resemble a nut butter mixture) 4.

Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand), and then mix well.

Once the mixture starts to turn a light golden shade, add the butter and heavy cream.

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

Usually chilling the entire bowl and mixture for 15 - 20 minutes will help the butter incorporate when you start mixing again.

The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove from heat and pour over the chocolate chips.

What I like about grating frozen butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a stick of butter, so it's not possible for it to melt, or even feel greasy on the hands (but I start with the flour / dry ingredients already on the bowl and before I start grating, I dredge the stick of butter in the flour mixture so as to create a barrier between me and the actual butter).

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Start adding dry and wet ingredients to the butter mixture in turns, starting and finishing with dry ones.

Her description of the cake intrigued me, because while it started with a simple white butter cake, once the cake was baked you immediately spread a sweet almond mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.

Low the mixer speed and start to gradually add dry ingredients to the butter - eggs mixture.

Alternately add the flour mixture and the buttermilk to the sugar - butter mixture, starting and ending with the flour mixture and stirring between each addition until well blended.

Scrape the butter - sugar mixture into the mixer and continue to whip another minute or so, until everything is well combined and you see ribbons starting to form as the paddle goes around.

Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together.

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)

Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling.

In a medium saucepan melt the butter on a medium heat, once the butter has nearly melted add the flour and mix continuously until the mixture starts to brown and has a toasty smell.

Using your finger tips rub the butter into the flour till the mixture starts resembling bread crumbs.

Start with the brownie layer by melting chocolate and butter with espresso mixture in a large saucepan over low heat.

Add the dates, peanut butter, sea salt and vanilla and pulse again until the mixture starts to come together and well mixed.

Combine flour and sugar in a mixing bowl then cut in butter until mixture resembles fine crumbs and starts to cling together.

Add the butter and process briefly, just until the mixture starts to clump together.

Add the flour mixture to the butter mixture and mix on low speed until the dough starts to come together.

Add the collagen, cacao, matcha, peanut butter, vanilla extract and sea salt and pulse until the mixture starts to from in to a ball.

Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.

It started as a dark brown sludgy texture, and whips up to a pale, light fluffy butter sugar mixture.

After 4 or so hours when the peanut butter mixture has set, start making the chocolate.

Well, it starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey.

Cook butter and maple syrup in a medium saucepan over medium - high heat, stirring constantly until the mixture starts to turn amber (225 degrees F., if you have a candy thermometer).

Add the butter and paddle on low speed until the mixture starts to come together in small clusters.

Whisking constantly, gradually add warmed cream mixture to butter mixture and cook until sauce starts to thicken, about 3 minutes.

Add coconut oil, maple syrup, and almond butter to food processor and combine until mixture starts to pull away from the sides of the bowl.

Sadly it did not thicken when left to cool, so I try to save it by re-heating it adding cornflour, however the mixture did not agree with this and the fat and chocolate started to seperate so did a chocolate butter icing.

You start by cutting the cold butter into the flour and as soon as the mixture resembles bread crumbs you mix in the International delight vanilla creamer and cut in the fresh raspberries.

Add butter and pulse until the mixture starts to bind together.

Add the peanut butter - vanilla mixture to the oat mixture and start working them together.

When the oats have started to soften but the mixture is still runny, stir in the peanut butter, syrup and spices and cook until thick and creamy.

Add the butter and start cutting it into the flour mixture using a pastry blender.

Hi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter.

To make the flaky base layer: • combine cashew butter with coconut flour and salt, mix well • add in maple syrup and use your hands to incorporate it into the mixture • the dough should stick together well but it should not be sticky • note: coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough starts crumbling easily

If the butter starts to melt, stop and wait for the mixture to cool.

Add: 1 stick of unsalted butter, 1 egg yolk to food processor and blend until mixture starts to clump around the blade.