If you want the frosting thicker, add a little more powdered sugar (
a couple tablespoons at a time).
(If mixture does stick, add additional milk,
a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Stir the flour into the butter, then add the milk
a couple tablespoons at a time, stirring constantly until the mixture has formed a thick and smooth sauce.
If the milkshake is too thick, add more milk as needed -
a couple tablespoons at a time.
With the mixer on low, add in the vanilla bean seeds and butter,
a couple tablespoons at a time.
With the mixer on low, add in the vanilla and butter —
a couple tablespoons at a time.
Add the coconut flour to your paste,
a couple tablespoons at a time, mixing until completely incorporated, the dough will be hard to stir and thick, like cookie dough.
Add water,
a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough).
If the pudding starts looking too thick, I'll add more,
a couple tablespoons at a time.
If you're still having trouble getting the mixture to hold - mix in flour,
a couple tablespoons at a time.
A lot of people like to spoon it into ice cube trays so they can grab
a couple tablespoons at a time to toss into recipes like pasta, salad dressings, and other sauces.
Not exact matches
The amount of almond milk varies, so all I can really say is add it a
couple of
tablespoons at a
time until you have a dough that comes together.
At this
time add your breadcrumbs to the anchovies and garlic, with an additional
couple of
tablespoons of olive oil.
Using one tortilla
at a
time, spread a
couple of
tablespoons of the sweet potato puree.
Next
time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a
couple tablespoons,
at least to start) until you like the consistency.
Also, try adding a
couple tablespoons of milk
at a
time, stirring until the dough reaches your desired consistency!
Add the water, a
couple of
tablespoons at a
time, only if it's needed.
I love very juicy lemonade, so typically make it one glass
at a
time: two heaping teaspoons of sugar dissolved in a
couple tablespoons of water, then fill the rest of the glass with juice.
I like pretty dark chocolate so I start with a
couple of
tablespoons of the powder and then only add a little bit of the coconut oil and honey
at a
time until I like the flavor.