In a large bowl, smash bananas with a fork until
small lumps remain and turn into a liquid consistency.
Add butter and mix (or pulse, if you're using a food processor) until only very small
lumps remain in the mixture.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown
sugar lumps remain.
Add the butter, and rub in with your fingertips until well combined, with a
few lumps remaining.
Allow to cool to room temperature, whisk again
if lumps remain, and then cover and refrigerate several hours or overnight.
In a mixing bowl, blend the banana, oil, honey or maple syrup, and vanilla until relatively smooth with just some small
banana lumps remaining.
Using a fork or back of spoon, mash avocado until smooth with just a few small
lumps remaining for texture.
Pour the butter in a smaller bowl and whisk together with brown and white sugar until no brown
sugar lumps remain.
Add the flour, baking powder, baking soda, salt, ginger, cloves, and nutmeg right into the liquids and stir just until no
large lumps remain.
In a separate large bowl whisk together the egg, buttermilk, canola oil and vanilla until well blended and
few lumps remain.
In a separate large bowl using a hand - held or stand electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no
butter lumps remain (about 2 minutes).
Make sure no cream
cheese lumps remain in the batter and make sure to skim off the foam so the flan doesn't create a thick skin after baking.
In a large bowl using an electric mixer on medium speed, beat together the melted butter, peanut butter and brown sugar until no
sugar lumps remain.
Add the dry ingredients in two batches to wet ingredients and beat until no
large lumps remain.
Add dry to wet in one fell swoop and whisk to combine (it's okay if a
few lumps remain).
Process until
no lumps remain and the mixture is slightly lighter in colour.
Whisk until smooth and
no lumps remain.
Blend until creamy and
no lumps remain.
Puree until smooth and
no lumps remain.
Purée the soup with a handheld immersion blender until
no lumps remain.
Add the cornstarch and whisk vigorously until
no lumps remain.
Mix well until
no lumps remain.
Add the powdered sugar and mix together until smooth and
no lumps remain.
Don't stop stirring, it is important that
no lumps remain in the sauce.
Once no sugar
lumps remain, then beat in the egg and vanilla until smooth.
Mix in the flour and make sure
no lumps remain in your brownie batter.
With the mixer on medium speed, add in the sugars and beat until
no lumps remain.
Whisk together until
no lumps remain.
Mix until
no lumps remain.
Mix well by hand or on low - medium speed of an electric mixer just until combined and
no lumps remain.
Beat until
no lumps remain.
Add the eggs and mix well, until
no lumps remain.
Beat in egg, sugar, and vanilla extract until (mostly)
no lumps remain.
Whisk together the fresh orange juice and the sifted icing sugar together until
no lumps remain.
Whisk until everything is fully incorporated and
no lumps remain.
Add the butter and pulse until the mixture resembles coarse meal with a few small
lumps remaining.
Then in a separate large bowl using a stand or hand - held electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no sugar
lumps remain (about 2 minutes).
Beat until
no lumps remain, but be careful not to overmix your batter.
Add the milk / butter mixture into the pan with the potatoes and roasted garlic, mashed until
no lumps remain.
Whisk together flour, milk, eggs, salt, and 1 teaspoon of the pepper in a medium bowl until
no lumps remain, about 1 minute.