Sentences with phrase «in small crumbs»

I think you have to take your victories in small crumbs and just build gradually on each crumb until you accumulate enough for a whole cookie.

Pulse until the bread is in small crumbs.

Add butter to flour mixture, cutting in with a pastry blender or knife until the butter is distributed through the mixture in small crumbs.

Not exact matches

The Mini Twinkie Cake would be a small - crumb creation stuffed with vanilla icing and covered entirely in rainbow sprinkles — a feast for the eyes as well.

Oh, how clear it is that the smallest crumb of grace in the service of the Good is infinitely more blessed than to be the mightiest of all outside that service.

In a small bowl, combine the bread crumbs, garlic powder, paprika, basil, parsley, and rosemary.

Once completely cool, break the hazelnut praline into small shards then place them in a food processor and blitz to form a finely texture crumb.

In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

In a small bowl, mix the graham cracker crumbs, coconut oil and truvia.

Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened.

To make the crumb topping, combine all ingredients except the pecans in a small bowl and blend with a fork or pastry blender until combined, then stir in the pecans.

In a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbIn a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbin batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

He places them on my station and I'm in charge of grabbing a plate, cutting the bars into smaller pieces, placing napkins and a stack of small plates so everyone can grab a piece (while keeping the kitchen free of crumbs!)

In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork.

Toast bread crumbs in remaining olive oil in a small skillet over medium - low heat.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbIn 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbin shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

To make the crust, combine the graham cracker crumbs, sugar and butter in a small bowl.

Whisk the eggs and milk together in a small bowl and set up another bowl with the bread crumbs.

As you can see here and in the finished loaf, the crumb was small and it was not nearly stretchy enough for my tastes.

In a small bowl mix graham cracker crumbs, sugar and butter; press the mixture onto the bottom of a 9x9 inch dish or pan.

In a small bowl mix together the nuts, sugar, and bread crumbs.

-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls

Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.

In a small bowl, combine the sugar and graham cracker crumbs.

You should firstly turn the butter and biscuits into small crumbs and lay them in the tin.

In a small bowl, combine the bread crumbs with the melted butter, and stir to combine.

In a small bowl, mix 1/4 cup butter with cornflake crumbs.

In a small bowl combine the cookie crumbs, sugar, and butter.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

When I previously made it using a regular sized loaf tin I felt it was a little gummy in the centre, don't get me wrong it still tasted really good but would be best suited to a smaller pan so the centre maintains a cakier crumb.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.

In a flat even row, lay the crumbs down on a small baking tray.

In a small bowl, toss the bread crumbs with the melted butter until evenly coated, then sprinkle the bread crumbs over the rice mixture.

I mistakenly used bleached flour and I think that did make a small difference in overall quality (slightly gummy center, instead of a chewy crumb), and the crust was super crusty — difficult to slice — I'll wait until it cools more next time — but otherwise this is the best bread recipe I've ever tried!

Transfer the bread crumb mixture to a small baking tray, spreading the crumbs in a thin even layer.

To prepare crust: In a small bowl, combine chocolate cookie crumbs, melted margarine, and sugar; blend well.

In a separate small bowl, combine the remaining ingredients to create a course crumb mixture: flour, sugar and butter.

Combine the bread crumbs, remaining parmesan, a small handful of the shredded cheese, and any seasonings you like (I threw in a little thyme, garlic powder, and red pepper flakes along with plenty of salt and pepper).

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter.

Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.

In small bowl, mix together bread crumbs and remaining tablespoon oil.

In small mixing bowl, combine panko crumbs, black pepper, salt and smoked paprika.

In a large bowl, broke up 8oz digestive biscuits into small pieces (but not crumbs) with the end of a rolling pin.

It doesn't need to be a flour consistency, more like graham cracker crumbs used in a graham cracker crust so having some smaller pretzel chunks is okay.

Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with 1/4 cup of the grated Parmesan and the dried oregano.