Sentences with phrase «cream topping until»

Not exact matches

«It was just something that I was making in my kitchen because I didn't like sugar,» says Woolverton, whose company, Halo Top Creamery, has landed at No. 5 on Inc.'s 2017 list of the fastest - growing private companies in the U.S. «It wasn't until later, when I got an actual $ 20 ice cream maker, that I was like, «Oh, wow, there's something here.»»

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

I mixed up a little cinnamon sugar butter (just smushed butter around with cinnamon and sugar until it was all creamed) and put that on top.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

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

Then, pour the cherry / jell - o mixture on the top of the cream cheese mixture and refrigerate for 1 - 2 hours or until the jell - o is completely set.

For the top: heat 1/4 cup cream until hot, add 3 ounces chopped chocolate and stir until melted.

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)

In a large bowl, beat the heavy whipping cream, sugar, and coconut rum together until topping is thick and spreadable.

Topping: Step 4: Heat the 2/3 cup whipping cream in the microwave oven or over the stove in saucepan until it is hot very hot but do not let boil.

Cream the butter into the rest of the ingredients with a pastry blender until mixed together and crumbly, and crumble it on top of the fruit.

I think these would also work as dessert pizzas, by just swapping out sauce, cheese and pizza toppings, and instead baking she shells, then putting melted chocolate and fresh fruit inside, freezing until semi-firm, and topping with coconut whipped cream.

Top with 2 scoops of white chocolate ice - cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sidTop with 2 scoops of white chocolate ice - cream, then drizzle the chocolate and blackcurrent sauces over the top until they flow down the sidtop until they flow down the sides.

Store in refrigerator until ready to serve, otherwise the cashew cream will eventually seep into the donut... it will still taste great, just won't have as much cream on top.

Use a rubber spatula and fold the whipped topping into the cream cheese mixture until well incorporated.

Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats cooked in almond milk and a bit of soymilk, topped with ice cream non fat plain yogurt and Natural Directions Organic Crunchy Peanut Butter.

In another bowl mix cream cheese topping ingredients until smooth and pour over the brownie batter making a swirl effect.

Bake cinnamon tortilla chips until crispy, then top with berries and low - fat cream topping.

While you can make the meringue cake a day or two before serving, don't top with the whipped cream and fruit until shortly before serving as the cream does soften and break down the meringue.

FOR THE TOPPING Just before serving, beat cream and sugar in a bowl using an electric mixer until it just holds stiff peaks.

For the topping, use an electric or stand - up mixer on medium - high speed to beat the cream, mascarpone and powdered sugar until soft peaks form.

Add the top layer, repeating the icing and hazelnut procedure until you've used all the cream.

I was a chocolate Nestle kid, until it came to toppings for ice cream.

To finish the cake, whip the cream with the powdered sugar and vanilla extract until stiff, then spread over the top and sides of the cake.

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie.

To make the topping, beat cream to soft peaks then gradually add powdered sugar and beat until stiff.

* If desired replace the frozen whipped topping with lightly sweetened whipped cream; beaten until stiff peaks form.

Alternatively, you may also include a layer of sliced strawberries on top of the pastry cream as I originally intended to do but in my hurry to get the cake done, I forgot about until I had covered it with chocolate ganache.

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

Blend it up until smooth and top with a dollop of coconut cream and a cherry for the ultimate guilt - free snack.

Beat until thickened and firm, then drizzle the spiced white chocolate mixture around the top of the cream.

* mushroom toast (slice and stir - fry onions + mushrooms of your choice, add herbs, salt + pepper, put on toast, top with a mix of sour cream and grated cheese, bake in the oven until golden)

Up until now, any New Zealander picking up a Tip Top ice cream would have believed it was made in New Zealand using the milk and cream produced by our dairy farmers.

To Make the Topping: Beat together heavy cream and maple syrup until cream is in soft peaks.

In a mixing bowl whisk the whipped cream and the powdered sugar, until is thickened, then spread it evenly on top of the completely cooled bread.

To make the whipped cream, scrape off the top solid part of a can of unsweetened coconut cream, and beat with a stand mixer until thick, stiff peaks form.

In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy.

Top with the biscuit rounds, brush them with the cream and bake for 25 - 30 minutes or until the biscuits are a light golden brown.

Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.

Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it.

Continue layering until you reach the top of your container with the last layer of ice cream.

Bake 350 for 30 - 35 mins, or until the edges of the cream cheese topping are set and the center is only slightly jiggly, and a toothpick inserted in the center comes out clean without butterscotch dough.

In a saucepan, on the stove top place coconut milk and cream, cinnamon, vanilla, nutmeg and stir gently until combined and slowly bring to the boil.

Evenly add remaining Cashew Cream to the top and bake, uncovered, for 1 hour, or until bubbly and golden brown.

For the Cream Cheese Whipped Cream Topping: Pulse half of the bag of freeze dried fruit in a food processor or coffee grinder until fine.

Grab an armful and slow - roast it with sugar it until it's syrupy and begging to top some vanilla ice cream.

Topping: In a chilled large bowl, with the whisk attachment, beat the whipping cream and sugar until stiff peaks form.

Bake in the preheated oven for about 15 - 20 minutes or until the almond cream on the top of each croissant is firm and lightly browned.

Warm the whipping cream in the microwave or on the stove top until warmed through.