Sentences with phrase «icing ingredients in a bowl»

Not exact matches

Place all ingredients in the ice bowl and mix well with dull ulus.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

For the icing, whisk to combine all the ingredients in a medium bowl.

Groomed to be refined yet resourceful in every way, my holiday parties always include a pretty - as - punch bowl filled with my favorite Milo's Tea concoction and show - stopping ice ring made with a few simple ingredients from the icebox and herb garden.

-- 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..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..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..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..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

In a small bowl, whisk all the icing ingredients together until well combined.

Meanwhile, combine icing ingredients in a medium bowl; whip well with a wire whisk.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

On the mean time, in a medium bowl, with a hand mixer, mix the cream cheese icing ingredients.

In addition to chilling the dry ingredients in the mixing bowl, I laid out an ice - mat (the gel kind) on the counter, covered it with tea towel and then put my mixing bowl on top of that when I cut in the butteIn addition to chilling the dry ingredients in the mixing bowl, I laid out an ice - mat (the gel kind) on the counter, covered it with tea towel and then put my mixing bowl on top of that when I cut in the buttein the mixing bowl, I laid out an ice - mat (the gel kind) on the counter, covered it with tea towel and then put my mixing bowl on top of that when I cut in the buttein the butter.

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).

Make the icing: place all the ingredients in a bowl and mix well.

PREPARATION Combine all ingredients in a large punch bowl and add ice.

In the bowl of an electric mixer fitted with the whisk attachment, combine all of the icing ingredients until smooth and pourable.

To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined.

Combine all marinade ingredients and pureed red peppers in a large mixing bowl over ice and allow to stand for 20 minutes.

Simple 2 Ingredient Chocolate Banana «Ice Cream» — This is a quick way to make up a dish that gives you all of the features you want in a bowl of ice cream, without veering away from your diet, or loathing yourself latIce Cream» — This is a quick way to make up a dish that gives you all of the features you want in a bowl of ice cream, without veering away from your diet, or loathing yourself latice cream, without veering away from your diet, or loathing yourself later.

Scale up the recipe as needed and combine all ingredients other than garnish in a punch bowl over a ring of ice.

All you have to do is combing all icing ingredients together in the bowl of your stand mixer (or in a large bowl to tackle with a hand mixer) and beat until all the lumps are out and everything is well combined.

Instructions: Combine all the ingredients in a bowl with a large ice block or ice ring.

In the bowl of a food processor, combine the rest of the ingredients, with the exception of vanilla extract and ice water.

We always make sure we keep the freezer bowl portion of our ice cream maker in the freezer so that it's ready for us, as soon as our ingredients are ready.

To make the icing: Combine all of the icing ingredients in a small bowl and stir to combine.

As that white glaze firms up, prepare the spiced icing by combining the ingredients in another medium bowl with an electric mixer on medium speed.

Beat the frosting ingredients in a small bowl until smooth — you want the icing about as runny as single cream.

Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

Mix vanilla icing ingredients together in a small bowl.