Sentences with phrase «eggs and vanilla just»

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.

Not exact matches

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Add the vanilla and egg, mix just until incorporated.

Blend in the egg replacer (I just sprinkle in some ground flaxseed, I skip the «cold water for ten minutes» step for this recipe), vanilla extract, cinnamon, salt, and those «Nanners».

Beat in the eggs, vanilla and the flour just until combined.

Let's not forget sourdough pizza, sticky buns and even brioche (just add sugar, eggs, whole milk and a little vanilla).

With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined.

Add egg, flour, and vanilla; beat just until blended.

Add the whole egg and 1 teaspoon of the vanilla, beating just to blend.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Stir remaining 1 tablespoon syrup, vanilla, and egg into oat mixture; add flour mixture, stirring just until combined.

White cake just uses the egg «white» and never uses butter or vanilla.

Add one - third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.

1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Once the butter - sugar paste has cooled (warm is fine, you just don't want piping hot), whisk in the eggs and vanilla.

Ice cream base is just a rich custard — use half and half or full cream and egg yolks and some great tahitian vanilla extract and some stevia (maybe a bit of honey) for sweetening.

Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.

Add in eggs and vanilla; beat until just combined.

Combine bananas, buttermilk, sugar, wheat bran, oil, egg white and vanilla in large bowl; stir just until blended.

Melt peanut butter and butter together until just melted and set aside, add milk and egg to dry ingredients with a large spoon or rubber spatula until just mixed, add vanilla and peanut butter / butter mixture and mix well.

Next came some sugar a bunch of eggs, some vanilla and almond extracts, and a mixture of milk and sour cream, just to keep everything moist.

Add lemon zest, vanilla and egg and mix until just combined.

In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and coconut oil; stir into dry ingredients just until moistened.

Into that melty, glossy chocolate goodness goes cane sugar, vanilla, eggs, and then you just add your dry ingredients to the bowl — no sifting / separate bowl required!

Add egg, brown sugar, oil, vanilla, pumpkin puree and milk and then mix everything together, until just combined.

3 Tbs unsalted butter 2/3 cup packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton of this ice cream) 4 large egg yolks pinch of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more

A rich vanilla crème custard with a crispy sugary coating... ahhh, yes, the long Crème brûlée cravings have just been reawakened with the healthier oh - so - close - to - the - French version - yet free of eggs, dairy and white sugar.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Bananas and eggs mix with a touch of vanilla and cinnamon just like a baked french toast then scramble it up like scrambled eggs.

2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips

In a medium bowl, whisk the whole eggs, yolk, 1/4 cup of the sour cream, and the vanilla, just until lightly combined.

Then add everything else - the flax egg, melted coconut oil / butter, vanilla and milk, and mix well until everything is just combined.

Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee mixture, butter, vanilla and hazelnuts) and pulse until just combined, be careful not to over mix.

The «egg butter» mixture tasted so good with just the vanilla that I omitted the cinnamon (and I LOOOVE cinnamon).

Beat cake mix, oil, sour cream, eggs, and vanilla on low speed in bowl of an electric mixer until just combined.

Then just crack in your eggs, a splash of vanilla, and a few dollops of Greek yogurt (Sour cream or buttermilk work really well too!)

Add eggs and vanilla and continue to mix until just combined.

Add the oil, eggs, and vanilla into the flour mixture and stir until just combined (will be rather thick).

Whisk together egg, 1 cup whipping cream, and vanilla; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough.

Add vanilla and eggs and continue beating until fluffy again (the coconut oil will sieze up when the eggs are added, just keep beating until it gets smooth and fluffy).

The cake was so easy to make: the batter was ready in 15 minutes, just whisk together the butter with the egg yolks, ricotta, vanilla, lemon juice and sugar, beat the egg whites, then gently mix them together and add the flour + baking powder, finally fold in the blueberries.

Stir in the egg and vanilla until just incorporated.

I just made this with the adjustments of using a half scoop of vanilla protein powder in place of eggs, raw honey in place of date / stevia, added a 1 / 4t vanilla extract and a tiny sprinkle of freshly grated nutmeg.

Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.

What makes a bread pudding perfect everyday fare is that it does not use fancy ingredients; just bread, milk, cream, sugar, eggs, and some flavoring (like vanilla and cinnamon).

Add egg, vanilla, and almond extract and pulse just until dough clumps and begins to form a ball, about 15 pulses.

This is just 1/2 cup of vanilla MuscleEgg egg whites cooked, a few drops of with «English Toffee» Sweet Leaf Stevia, and cinnamon.

In a medium bowl, add eggs, pumpkin, heavy cream, milk, brown sugar, melted butter, remaining vanilla, cinnamon, nutmeg, ginger and salt, whisk until just combined.

Once the honey mixture has cooled, add it to the dry ingredients / egg yolks along with the vanilla extract and lemon zest then stir everything together until just combined.