Sentences with phrase «butter one piece»

Press brown candy - coated peanut butter pieces across top of frosting, forming an S shape.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

Cut in butter until butter pieces are pea - sized.

The addition of the peanut butter pieces and the chocolate chips add a little of crunchy texture to the cookies.

In a food processor, pulse the flour and salt, then add butter and pulse until the butter pieces are very small, like grains of rice.

Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.

The result was a super sore arm from about an hour of trying to get the butter pieces small enough to combine with the other ingredients.

Variations: Sweet and Tart: Substitute 1/2 cup filled red licorice pieces and 1/2 cup miniature sweet and sour candy pieces for the candy corn and peanut butter pieces.

With your fingers, incorporate the butter pieces and shortening into the dry ingredients until the mixture resembles coarse crumbs.

Rainbow Chocolate: Substitute 1 cup candy coated chocolate pieces for the candy corn and peanut butter pieces.

Decorate the cupcakes with Easter bunnies, peanut butter pieces or simply a drizzle of creamy peanut butter

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Add in the butter pieces and set the bowl over the simmering pot of water.

Once melted, then beat in the butter a piece at a time and stir until smooth.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.

Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together.

The butter pieces should be no bigger than peas.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

When butter is incorporated and butter pieces are the size of peas, gradually add eggs and cider vinegar until a soft dough forms.

You can be fancy and slice them very thinly across the top of a buttered piece of bread — it's both a mouthful and an irresistible eyeful that shows off the glorious design embedded in each slice.

Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour - coated.

Add 1/2 teaspoon of salt and pulse several times until the butter pieces are quite small.

Stop mixer and add butter pieces; mix at medium - low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.

Pulse until the butter pieces are at least as small as peas.

Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

take butter pieces out of freezer, place in food processor on top of dry ingredients.

Add butter pieces and toss to coat in flour.

Remove from heat and add in the butter pieces.

Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea - size pieces and larger, ~ 1/3 inch size pieces.

Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea - size pieces.

do NOT be tempted to mix more, you want at least pea sized butter pieces.

Especially with a crusty, buttered piece of toast to dip in it.

Press the butter pieces into the chocolate and allow them to soften without stirring.

Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb.

Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well - combined.

Add the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.

Using a pastry blender work butter pieces into flour mixture or you may also pulse the flour mixture and butter in a food processor.

Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing until the largest butter pieces are the size of small peas.

Add the butter and mix on medium - low speed until the texture resembles coarse cornmeal, with the largest butter pieces no larger than small peas.

I prefer to make pastry in the food processor because it's really good at quickly and evenly distributing both the butter pieces and the liquid into the flour without over-working the gluten, which can create a tough crust — but you can do this by hand with a pastry blender and a fork, if you prefer.

Add the chilled butter pieces and pulse in short bursts to cut the flour and the butter together.

Add butter pieces, one by one, stirring constantly, until all butter is added and melted.

Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs.

Cut cold butter into small pieces and crumble into the flour mixture until butter pieces are the size of small peas.

Scatter the chilled butter pieces around the bowl and pulse in 1 - second bursts just until the mixture resembles coarse crumbs.

Add the butter pieces and pulse until the mixture resembles cornmeal with a few pea sized butter pieces.

Add the flour, sugar, salt, yogurt, and butter pieces.

Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces.