Sentences with phrase «cream mixture out»

Take the chocolate cream mixture out of the refrigerator, and pour it in a large bowl.

Not exact matches

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

Hi Jamie, if you look on the instructions # 5 I wrote «In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula», let me know how it turns out.

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.

Toast the bread and then divide the cream cheese mixture on each, spreading out thinly.

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

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Ladle the cream cheese mixture out over the chocolate cake batter.

Mine turned out way too heavy, even using only a mixture of part cream.

To assemble we simply roll the dough out (about 10 inches), brush on a touch of olive oil, add a light sprinkling of parmesan, spoon on the brussels sprout and onion mixture, and then top it all with beautiful dollops of cream cheese.

Remove the cookie base pan out of the fridge, top with cream cheese mixture and smooth out with the back of a spoon.

Scoop the mixture into a pastry bag and decoratively pipe out the cream onto the chilled pie, or simply spoon the whipped cream over the top and then sprinkle with almonds or coconut

Then pour the ice cream mixture into your chocolate graham cracker crust and spread it out evenly.

(I also put the vanilla bean pod in and fish them out before I put the ice cream mixture into the ice cream maker.)

Lastly take your whip cream out and fold it into your cream cheese mixture.

I made this last weekend and it was very good, I read some else say they put the cream cheese mixture on shell prior to putting them in the crock pot and it worked out well.

Pour mixture into a wax paper lined loaf pan and refrigerate for 2 - 3 hours, or until the ice cream is almost frozen but can still be scooped out easily with an ice cream scoop.

Use a 4 - tablespoon measuring cup or ice cream scoop to scoop out mixture, pressing down gently to flatten.

Pile the coconut cream on the meringue, spreading it almost out to the edge, and then top with the mango mixture.

Start to roll the tortillas horizontally, gently using your fingers to push the cashew cream and prosciutto in towards the rolled tortilla, so the mixture doesn't snowball out at the end.

Also want to add that I just made the best Alfredo sauce with some of the cashew cream / coconut yogurt mixture (I took some out before culturing it).

Spoon the sour cream mixture on the bottom of a serving dish and fan out the cucumbers on top.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.

I must of messed up because I've made it twice and it has a Styrofoam texture I followed your video exactly but my mixture flattened out with the cream cheese (was left out for 45 min).

Also, like the recipe says, be careful when you add the butter and cream to amber mixture - if the pot is too small, it will boil right on out of the pot.

Remove lid and scoop out the top mixture that looks like whipped cream.

The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out of my measuring cup) and to beat the whipping cream to soft peaks and then add the peanut butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.

Squeeze out any excess water before adding to hot cream mixture.

The mixture just wasn't soft enough and the cream dripped out of the bag around the tots.

They all took turns prepping the recipe — whipping up the cream cheese and heavy cream, folding the mixture together, and giving out the ingredients for everyone to make their own.

Assembly of the wrap: Lay out the 4 whole wheat lavash breads and spread a thin layer of the sour cream mixture onto the bottom half of each.

There are lots of lava cakes out there, but our Peek - A-Boo Chocolate Truffle has a heart of pure chocolate ganache (a rich mixture of dairy heavy cream and fine chocolate), which transforms into a most luxuriously rich molten chocolate sauce when gently warmed.

The filling of these cakes may look like something out of the sugariest bakery in town, but it's actually made from a mixture of naturally sweet ingredients like cashews, coconut cream, banana and coconut butter.

Subbed out full fat yogurt for sour cream and an almond milk butter mixture for the cream.

Pour the vanilla cream mixture on the chocolate mousse layer and smooth it out with a spatula.

Using an ice cream scooper, scoop out the mixture and place it onto the baking sheet.

When you're ready to serve, spoon some of the hardened chocolate cream mixture into each case to fill just to the top, and smooth out evenly.

Using a measuring jug, scoop out around 120 ml of the cream mixture and beat into the egg yolks to slacken them.

Add the ice cream mixture to the top of the brownie, and smooth out evenly.

Scoop out 1/2 cup of the whipped cream and fold it into the Chocolate Mousse Base mixture.

Using a measuring jug, scoop out around 1/2 cup of the cream mixture and beat into the egg yolks to slacken them.

For creamed cake mixtures, you'll need to take the butter out of the fridge a few hours before you are planning to use it as it needs to be soft in order to cream it together well with the sugar.

Pour mixture into a wax paper lined loaf pan and refrigerate for 2 - 3 hours, or until the ice cream is almost frozen but can still be scooped out easily with an ice cream scoop.

Note: You can also freeze the mixture to get a harder ice cream, but you'll have to let it sit out and thaw for a couple minutes before you'll be able to scoop it.

Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you'll be able to scoop it.

Color Club has been a busy brand — they've got a summer neon and neon matte glitter collection that just came out, and they also launched a six - piece collection called Cookies & Cream — a mixture of creme polishes and black glitter.

Something that really caught my eyes were the use of bright colours, sometimes in games developers use this to catch your attention without actually putting much detail into the mix but Snake Pass has came out on top with nice bright colours and detail to boot i personally liked the level of detail on Noodle (the snake) he's a mixture of white cream and orange, if you manage to get an angle where you are zoomed in you will see each individual scale of his skin, the audio is an upbeat backing track with chirpy bird noises mixed with rainforest type sounds, all in all it fits perfectly!

Top each muffin with a teaspoonful of the cream cheese mixture, sprinkle with the extra sugar and cinnamon and bake for 20 minutes, until the muffins are golden brown and a toothpick inserted in the centre comes out clean.