Sentences with phrase «high combine butter»

In a mixing bowl, on high combine butter, cream cheese, and vegetable shortening until smooth and creamy.

Not exact matches

Chocolate Peanut Butter Protein Superfood bar is crafted with 12 grams of plant - based protein combined with the highest quality farm - fresh greens, fruits, veggies, and nuts harvested at peak nutrition.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

Chocolate Almond Butter Protein Superfood bar is crafted with 12 grams of plant - based protein combined with the highest quality farm - fresh greens, fruits, veggies, and nuts harvested at peak nutrition.

To make the peanut butter sauce, combine the peanut butter, dates, and water in a high - power food processor or blender and blend until totally smooth - you may need a little more water to get it to your desired consistency for dipping.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium - high for 2 to 3 minutes.

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

For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium - high heat.

Combine the butter and sugars in a mixing bowl and cream on medium - high speed until light and fluffy, about 2 mins.

Combine the butter and brown sugar in a mixing bowl and cream on medium - high speed until light and fluffy.

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.

In a large bowl beat the butter, brown sugar and fresh ginger on high until blended then add molasses beating until just combined

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

Combine butter, sugar and brown sugar in a mixer and mix on high until fluffy.

You'll want to process this on high for 20 - 30 minutes until creamy & smooth, like a runny peanut butter, just make sure to scrape down the bowl of the food processor every minute or two to make sure everything gets well combined.

Combine ingredients into a blender or high speed food processor, * reserve 1/4 cup + 2Tbsp coconut butter for middle layer.

Combine the granulated sugar, butter, brown sugar, corn syrup, and 1/4 cup of water in a medium saucepan with high sides.

Toffee Sauce: Meanwhile, in saucepan, combine butter, 2/3 cup cream, butter and salt; bring to boil over high heat.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Using a stand mixer fitted with paddle attachment (or use electric beaters), combine almond butter and brown sugar at medium - high speed for 2 - 3 minutes until lighter and fluffy.

In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well - combined.

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium - high speed until creamed and well combined, about 3 to 4 minutes.

To make the rum glaze, combine the butter, water and sugar in a saucepan over medium - high heat and bring to a boil.

In an stand mixer fitted with whisk attachment, beat butter, cream, vanilla, Nocello (if use) and salt on medium - high speed until combined.

Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.

To make the cookies, in the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium - high speed until combined.

Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium - high speed until light and fluffy, about 3 minutes.

For the frosting, slowly mix together the butter and sugar until combined, and then whip it on high for about 3 minutes.

In a Dutch oven over medium - high heat, add the butter, onions, jalapeno, garlic and stir to combine.

(Alternatively, combine them in a microwave - safe bowl and microwave on high power in 15 - second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)

Combine peanut butter and vegan cream cheese in a large mixing bowl and beat on medium - high speed to soften and blend, about 2 minutes.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium - high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

Melt the butter in a large, high sided fry pan or sauce pan over low heat and stir in the peanut butter until combined.

Using an electric mixer on medium - high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1 — 2 minutes.

Otherwise, in a high - speed blender, combine dates, almond butter, cinnamon, salt and water.

In the bowl of a high powered blender or food processor, combine the dates, ginger, lime zest, almond butter, rum, vanilla bean seeds and salt.

In the bowl of a mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.

In large mixing bowl, beat eggs, butter, flour, granulated sugar and brown sugar using high speed of electric mixer until combined.

Meanwhile, make the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese, butter and vanilla and beat on medium - high speed until light and fluffy, about 2 minutes.

Combine butter, evaporated milk, sugar and cocoa together in a small saucepan over med - high heat.

In an electric mixer, combine the butter and the sugar and mix until lights and fluffy on high speed.

Combine 1 cup of water, butter, sugar, and salt in a medium saucepan over medium - high heat.

Meanwhile, in a large, nonstick skillet over medium - high heat, combine BUTTER and OLIVE OIL, heating until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3BUTTER and OLIVE OIL, heating until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3 min).

While the cake is baking, make the caramel sauce: In a small, heavy - bottomed saucepan, combine the butter, sugars and syrup, and bring to a simmer over medium - high heat.

Combine the coconut butter, strawberries, stevia (I used two packets, but if you have less of a sweet tooth, you may want to start with just one), and salt in a high - speed blender or food processor.

Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium - high heat.

In a medium - sized saucepan over medium - high heat, combine water, milk and butter.