Sentences with phrase «cups of batter with»

In a medium bowl, stir 2 cups of batter with the bittersweet chocolate.

Do the same with a second bowl of and another 1/4 cup of batter with a contrasting color (I used pink and yellow obviously).

Not exact matches

Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula.

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).

You could substitute either recipe with a 1/2 cup of almond butter (it may be hard to get a smooth batter with whole almonds); the flavor will be altered slightly, but I bet they will still taste great:)!

Fill each cup with about a tablespoon of cake batter.

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

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).

I used a 1/4 cup of batter per pancake and came out with five pancakes, which was a good amount for me.

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.

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.

With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and / or vegan version of the classic.

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.

Fortunately, it is the methodical, scripted process that I need right now — the swift leveling of a cup of flour, the tension of stirring a thick batter with a wooden spoon — and not the finished product.

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 complewith 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 compleWith 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 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.

Plus if I had a boyfriend I probably couldn't get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce... or whatever Burger King is advertising this week.

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

Using 1/2 cup Nutella, dollop spoonfuls on top of batter, swirl with a knife.

For a quality nutritious dinner, I destroyed a giant cup of frozen yogurt with four flavors: pistachio, cheesecake, vanilla bean, and red velvet cake batter.

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.

Lightly coat with oil Add 1/4 - 1/3 cup batter and swirl to completely cover bottom of skillet.

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.

Also make sure you smash the cupcake pan with batter on the counter a few times to allow the batter to sink to the bottom of the cups.

The batter starts with a cup of oat flour — 1 cup of oats thrown in the blender and chopped up into flour - like consistency.

Fill cupcake liners with 1/4 cup of cake batter.

Spray the skillet with cooking spray, then scoop 1/3 cup of batter onto the hot pan.

Pour half of the batter into 10 inch (24.5 cm; 15 cups or 3.5 liters volume) springform pan lined with parchment paper.

For each pancake, pour 1/4 cup batter and spread with back of spoon until 4» in diameter.

Place 1/4 cup of batter on griddle to make one pancake, repeat with remaining batter until you have 8 pancakes (you'll likely have to do batches - my griddle hold 6 pancakes at a time).

Rub the pan with a hint of oil, and pour about 1/3 of a cup of batter into the skillet.

Enjoy an old - school favorite: a beer - battered mushroom appetizer served with a cup of tangy honey - mustard sour cream dip.

Drop about 1/2 tsp of jam into the centre of each muffin and cover with more batter, filling the muffin cups about 2/3 of the way.

• The lattice top is accomplished by placing 1 cup of batter in a pastry bag and piping it onto the cream cheese topping with a # 3 tip.

I mixed the Birthday Party Cake Mix with 2 large eggs and a 1/2 cup of soft butter, then dropped spoonfuls of batter onto cookie sheets before baking them for 11 minutes.

Brush the bottom of the pan with butter and ladle in 1/4 cup batter at a time (making sure to leave room between pancakes for spreading and flipping).

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

This vegan chocolate chunk banana bread batter starts with the banana flour — 1 and 1/2 cups (psssst that's literally 150 calories for an entire loaf of banana bread — most may clock in around 600 calories for the flour alone!).

I made them with 2 cups of whole wheat pastry flour and did find that when I was mixing the batter it needed an extra splash of milk, which I added with no ill effects.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

I added a cup of frozen blueberries to my batter and served sprinkled with a light dusting of icing sugar.

Fill standard lined cupcake tins 2 / 3rds way full or if you have these 4 ″ bundlette pans, fill them with 1/3 cup of batter.

Start with stirring in the first 3/4 cup of water, and add more as needed until the batter reaches a pour - able consistency.

I added 1/2 cup of black beans to the batter, and topped them with avocado, tofu sour cream, tomatoes, green onion, more black beans, and a drizzle of chipotle mayo.

Heat a nonstick pan on medium - low heat, spray with cooking spray, and dump on about 1/4 cup of batter for each pancake.

Pictured above: one 6 - inch cake made with ~ 2 cups / 480 ml of batter + 2 tiny cakes made with ~ 1/2 cup / 120 ml batter each.

Top with a tablespoon of cheddar cheese, and 1/3 cup cornbread batter mixed with scallions.

Cover these layers with another 1 cup of cheese, then pour the remaining batter over all the layers.

I stirred the batter with a wooden fork just until incorporated, and then filled the cups of my prepared muffin tin up to two thirds.