Sentences with phrase «cream and butter mixture»

At this point slowly whisk in the warm cream and butter mixture.

Immediately whisk in the warm cream and butter mixture (be careful, as the hot caramel can splash up).

Not exact matches

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

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.

Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

Featuring a simple fudge brownie box mix, swirls of decadent peanut butter and sweetened cream cheese mixture, these easy and delicious Peanut Butter Cheesecake Swirl Brownies will quickly become your new favorite dessert recipe tobutter and sweetened cream cheese mixture, these easy and delicious Peanut Butter Cheesecake Swirl Brownies will quickly become your new favorite dessert recipe toButter Cheesecake Swirl Brownies will quickly become your new favorite dessert recipe to make!

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.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Add the butter and the vanilla, and cream the mixture until it is light and fluffy.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

The topping is a mixture of chocolate hazelnut butter, dark chocolate, and heavy cream, then it's finished with toasted hazelnuts and a sprinkle of coarse sea salt.

In a large mixing bowl with a handheld mixture, cream the butter with the sugars until light and fluffy.

Add mixture to the creamed butter and sugar.

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese again.

Combine butter and sugar - ginger mixture in a large bowl; cream together with a mixer until light and fluffy.

Creamed 3oz salted butter with 4oz icing sugar until my arm was sore and the mixture was very light and fluffy.

Combine the eggs and heavy cream and quickly add them to the flour and butter mixture.

Cream the butter and brown sugar until the mixture is light and fluffy, scraping down the bowl at least twice.

Let the mixture «work» until it is close to finished, and then drop spoonfuls of the chocolate peanut butter into the working ice cream to form chunks as it blends.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Cream butter for 3 minutes on high speed until very light and fluffy; add in the sugar and vanilla and beat for another 3 minutes, until mixture is no longer gritty.

Cream «butter», sugars and sunflower seed butter together, first by hand and then with an electric mixer for several minutes until the mixture is light and fluffy.

Add the cream cheese, warm it up and stir it in to the butter mixture.

Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crumbly.

To make the dough, cream butter and sugar in a large mixing bowl, and then beat in the egg until the mixture lightens.

Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture.

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

I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a more fluffy, less dense texture: cream the butter sugar and egg mixture first (before heating) with my hand mixer.

As it cools, you whip together butter, sugar and vanilla until they are light and fluffy before adding the butter mixture to the cooled flour mixture and whipping until it resembles fluffy whipped cream.

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

I compared the recipes and realized that while most of the ingredients are the same, the proportions of butter, PB, cream cheese and sugar are really different, plus the Buckeyes use graham crackers in the mixture as opposed to using them in the crust (for my crust I combined leftover graham crackers / assorted stray cookies / cake ends / pop tarts that were in our freezer, and it was delicious!)

Whisk heavy cream into the mixture, then re-add the bacon and 1 tablespoon of butter.

Add the butter and half of the banana and sour cream mixture to the bowl of dry ingredients.

After butter and sugar is creamed add the sweet potatoes and vanilla and beat until combined, mixture will look kinda curdled but don't panic.

Cream butter and sugar; mash bananas, beat egg and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda, baking powder and salt; add to banana mixture, beat well.

In a small saucepan, bring Baileys, cream, butter and sea salt to a simmer while waiting for the sugar mixture to brown.

Turn the heat down to the lowest setting, add the popped buttered popcorn to the cream / milk mixture, and stir to coat / saturate the kernels.

Nutella Truffles — A rich, smooth, creamy mixture of chocolate, cream, butter, chopped hazelnuts and heavenly Nutella

I'm going to try a variant the next time I'm cooking using the beef mixture and the cauliflower mash as a Shelherd's pie, but using butter, cream, and cheese.

Creamed 100g unsalted butter with 50g vanilla sugar (golden caster sugar) until the mixture was smooth and creamy.