Sentences with phrase «eggs and vanilla on»

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.

Not exact matches

I have made over forty variations on the basic recipe (the BC cake mix, eggs, butter and vanilla) and have made and given away at least 500 dozen.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Step 3: Add egg and vanilla and turn on food processor then buttermilk until the dough forms into a ball.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

With an electric mixer, cream butter and sugar on medium - high speed until smooth; beat in egg and vanilla until combined.

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.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

In a large bowl, use an electric mixer on medium speed to beat together the bananas, yogurt, tahini, butter, vanilla extract and eggs.

Add all five eggs and the vanilla, then sift the cocoa powder on top.

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium - high speed until well combined.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Combine the eggs, coconut oil and vanilla extract in a second bowl and beat on high until well combined.

In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed.

Add the egg and vanilla extract, and beat on medium speed for one minute more.

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Beat together the eggs, brown sugar, flour, baking powder, salt and vanilla on medium speed until well combined.

-- 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..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..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..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..on the sheet pan (or just eat them immediately...)

In the bowl of an electric mixer, add coconut oil, honey / maple syrup, vanilla, egg; mix on medium - low until smooth and well combined.

Beat in the peanut butter, eggs, vanilla and molasses on medium speed until everything is incorporated.

- To a large bowl, add the 1 1/4 cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.

Add the vegan egg with lemon juice / almond milk, and vanilla and beat on medium speed for about 1 minute.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.

Brioche dough: in a bowl of a mixer with dough attachment, put flour, yeast, sugar, eggs and vanilla and knead on low speed until stiff dough begins to form.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.

In a mixing bowl, beat butter, sugars, vanilla and eggs on medium speed until light and fluffy.

Mix in egg, buttermilk, vanilla and 2 teaspoons of the lemon zest on medium speed.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, one at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

While the mixer was still on, I added two eggs and vanilla.

Mix in the baking soda, baking powder, vanilla, salt and eggs and continue beating on medium speed until combined.

Add vanilla and eggs and blend well on slow speed until combined.

Transfer pecan mixture to a large mixing bowl and add 3/4 cup brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.

Add remaining 1/2 cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

In a bowl (chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4 - 5 minutes until light and airy.

Add in the egg, vanilla, and water, and mix on low to combine.

2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips

Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.

With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.

Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla.

Use a high - powered blender to mix the batter (eggs through vanilla extract on the list), and this comes together even faster.

Add the egg, milk, oil, and vanilla, and, using a handheld electric mixer, beat the ingredients on medium speed for 2 minutes.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes.

Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes.

With the mixer running on low, slowly add the egg yolk and vanilla.

In a separate bowl of a stand mixer fitted with a paddle attachment, beat on medium speed and cream together butter, sugar, eggs, vanilla, orange zest, orange extract and rosemary.

Add the 2 eggs and vanilla and blend on high for another 30 seconds or so.