Sentences with phrase «eggs and oil stand»

Calories: 191 These dainty beauties have a third of the calories and fat of your average cupcake (eggs and oil stand in for butter), and the snowy unsweetened coconut topping adds a dose of fiber.

Not exact matches

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

With a hand or stand mixer, combine the cake mix, pineapple juice, oil, and egg whites.

With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk.

In the bowl of a stand mixer, combine the sourdough starter, olive oil, egg, 142 grams of sugar, and vanilla extract.

I put two eggs, some oil, and white sugar into a bowl and use the stand mixer to beat until well blended.

Using a stand mixer, add the egg white, coconut sugar, salt, coconut oil (if you want a crispy cookie) and honey to the bowl and mix on medium speed until smooth.

Using a stand mixer (or a hand mixer), beat the pumpkin, yogurt, sugar, oil, egg, and vanilla at medium speed.

In a stand mixer, mix buttermilk, oil, eggs, and vanilla until combined.

In a large mixing bowl, with a wire whisk or a stand mixer, mix the eggs, sugar, olive oil, vanilla extract and almond milk.

In your stand mixer, blend the peanut butter, coconut oil, honey, egg and vanilla together.

In the bowl of a stand mixer fitted with the paddle attachment, add egg whites, champagne, cake mix, and oil.

In a large bowl or the bowl of your stand mixer, combine the sugar, olive oil and eggs.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes.

In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, yogurt, apple cider vinegar, oil, and egg or flax seed and water mixture).

In my stand mixer I mixed together the honey and coconut oil (instead of butter, worked great) then added the vanilla and eggs.

While the butter is melting, add the brown sugar, granulated sugar, oil, water, egg, and vanilla to a stand mixer.

In the bowl of a standing electric mixer, beat oil with the sugar and eggs until pale yellow in color.

Add applesauce, butter or oil, eggs and honey and mix well with a hand mixer or stand mixer.

In the bowl of an electric stand mixer fitted with the dough hook, add the eggs, oil, sugar, and flour.

Beat eggs in heavy duty stand mixer, add coconut oil, water and salt.

In a separate large bowl using a stand or hand - held electric mixer on medium speed, beat together the oil, brown sugar, eggs and vanilla until well combined.

Into your stand mixer with the paddle attached, add your flax egg (once it has sat for 4 — 6 minutes), oats, oil, banana and almond butter.

In your stand mixer with the paddle attached, mix the cake mix, eggs, buttermilk and oil for 1 minute.

In a large bowl with stand mixer or hand mixer, combine pumpkin, eggs, oil, water, vanilla, and Agave nectar.

In the bowl of a stand mixer fitted with the paddle attachment, beat the olive oil, sugar and eggs on medium speed until fully combined and thickened, about 3 minutes.

In a stand mixer, beat together the coconut oil, sugar, eggs, egg whites and vanilla until well blended, about 2 minutes

Meanwhile, in the bowl of a stand mixer, stir together the remaining 3/4 cup water, oil, sugar, salt, honey / barley syrup, and one egg white.

Combine eggs, sugar, and oil in a large bowl and whisk until eggs are fluffy and sugar is dissolved, about 3 minutes (you can also do this in a stand mixer with the paddle attachment).

In your stand mixer or bowl with hand mixer, blend your flax egg, bananas, quinoa and oil together.

Add eggs, milk, oil, and vanilla extract, and beat on medium speed for two minutes with a hand mixer or stand mixer.

In the bowl of the KitchenAid ® Stand Mixer, using the whisk attachment, whisk together the melted coconut oil and peanut butter, maple syrup, egg, and vanilla extract for 30 seconds on speed four.

Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms.

In the bowl of a stand mixer or in any large bowl, mix the sugar with the oil, flax eggs, apple sauce, vanilla extract, and orange juice.

1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions

Using a handheld beater or standing mixer, beat wet ingredients together until frothy: eggs, sweet potato, oil, apple sauce and vanilla.

Using a handheld beater or standing mixer, beat wet ingredients together until frothy: eggs, pumpkin, oil and apple sauce.

Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate 1/2 cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2 cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.

In a small bowl, mix the eggs and oil and then add to the stand mixer while beating on low.

In a stand mixer with the paddle attachment blend zucchini, applesauce, oil, eggs, vanilla, coconut palm sugar, and maple syrup.

In the bowl of a standing electric mixer, beat oil with the sugar and eggs until pale yellow in color.

Place 2 tablespoons of oil into an egg cup and warm it ether in the microwave, or by standing the egg cup in a cup or basin of hot water.

Place almond butter, cocoa powder, egg, maple syrup, melted oil or ghee, vanilla, baking soda, and salt in bowl of a stand mixer.

In your stand mixer, paddle attached, add yogurt, eggs, vanilla and oil.

In a standing mixer fitted with the whisk attachment, beat together the eggs, egg whites, agave, coconut oil, apple cider vinegar and vanilla extract until incorporated.

In the bowl of the stand mixer, beat eggs, oil and sugar, in medium speed, then add pumpkin puree, vanilla and half and half, mix well, add the dry ingredients and mix just to combine.

In a stand mixer, add the eggs, canola oil, molasses and both sugars.