Sentences with phrase «cup batter in»

Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly.

You use 1/3 cup batter in each square and cook it for exactly six minutes.

Not exact matches

Warm a wide cast iron skillet over medium heat; add about 1 teaspoon coconut oil and spoon in 1/4 cup batter for each pancake.

Spoon a scant 1/3 cup batter onto hot surface in batches of 3 and cook about 1 minute.

For each latke, take about 1/4 cup of batter and flatten it in your palms to about a 2 - inch disk.

Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway).

or even before putting the two batters in the cups!

Add in 1/2 cup flour until the dough comes together in a loose, lumpy batter.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressurize.

But with cupcakes, you just pour the batter in layers into each cup (without mixing) in a ROYGBIV sequence.

Put the batter into my pastry bag, then glanced at my counter and realized the cup of water you listed first in the ingredients was still there.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

* edited to add *: In the time since I posted this recipe, I have refined my position about how to measure 1 cup of Better Batter by weight.

Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

Blueberries can be added in the batter at the end, but I usually add other, more delicate berries to each cup, about 4 - 6 berries poked in..

For cheesy cornbread, stir in 1 cup of shredded cheese to the batter.

Just sub in an all - purpose gluten - free flour, and 1/2 teaspoon xanthan gum per cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011.

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

- too much batter in each cup (fill only 1/2 to 2/3 full).

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.

These biscotti are also great with a 1/4 cup finely chopped crystallized ginger added to the batter before stirring in the flour.

The regular size muffin pans have 6 - or 12 - cup - shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter.

Divide the batter among the lined muffin cups, sprinkle with the pecans and bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes.

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

The only change I made was to add an extra 3/4 cup of zucchini into the batter, just because we have lots in our garden.

Makes 12 — each well in my muffin pan holds 1/3 cup batter and I got 11 muffins

Lower the heat and pour small cup of batter in the center of pan.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

I put them in muffin cups, something I don't usually do, because the batter was very sticky.

The addition of coffee further enhances the chocolate flavor, and because there is coffee in the batter, this cake is the ultimate pairing for your morning or afternoon cup of joe.

Take half the batter (about 600 grams or 3 cups) and put it in a separate medium sized bowl.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

Drop blueberries into the batter in each cup, dividing them equally.

Pour the batter on the griddle or skillet in 1/3 cup portions.

Add a fourth to a third of a cup of batter to pan so it covers the bottom in a thin layer.

Divide the batter between the prepared cups and bake in preheated oven for 20 minutes or until a toothpick comes out clean.

Working in batches, drop about 1/4 cup of batter into the skillet to form each pancake.

With the batter already in my loaf pans, I softened 4 ounces of cream cheese and stirred in a 1/2 cup brown sugar.

Spoon 1 1/2 cups (330 grams) batter into a separate bowl, and stir in chocolate - espresso mixture.

Transfer batter to a 12 - cup muffin tin or 8 - inch x 8 - inch baking pan and place in the preheated 400 °F oven.

I only got 10 rather than the 14 indicated in the recipe, because I am not the most skilled pan-tilter and so mine required slightly more batter than suggested — I've written my version, but if you want to try the original instructions, just make each crepe with about 3 Tbsp of batter instead of the 1/3 cup and you'll get a couple more.

I could not however imagine what a cake with 1/2 cup of fortified wine in the batter would be like (in this cake the raisins got boozed up so heavily that there wasn't much Marsala left to go in the batter), therefore the sherry cake recipe I saw on Delicious magazine got me really curious.

Stir in 1/2 cup of sweetened coconut to the batter.