Add
melted butter and pulse to combine.
Add
melted butter and pulse until mixture resembles wet sand.
Add
the melted butter and pulse few more times until it starts to come together.
Add
the melted butter and pulse until the butter is incorporated.
I then add
the melted butter and pulse a few more times to combine.
Pour in
the melted butter and pulse for few seconds.
Add
the melted butter and pulse until the graham cracker crumbs are coated.
Pour in
the melted butter and pulse until medium - fine.
Add
melted butter and pulse until mixture resembles wet sand.
Add
melted butter and pulse until crumbs start to stick together.
Drizzle with 4 tablespoons
melted butter and pulse until evenly moistened.
Add
melted butter and pulse until the crumbs are moist.
Add
the melted butter and pulse until the crumbs are evenly moistened.
Add
melted butter and pulse it a few times until all is well mixed.
Add
melted butter and pulse until the mixture can be pinched together.
Add
the melted butter and pulse until moist.
Add
the melted butter and pulse a couple of times to fully incorporate.
Not exact matches
Add the
melted butter and flour
and pulse for 30 seconds to combine.
You probably need to make the crumbs (use a food processor
and pulse until it resembles coarse sand) so do that then once the
butter's
melted add the crumbs
and sugar
and mix until it's combined.
Once you have cookie crumbs, add in the
melted butter,
and pulse in the processor a few more times to mix together.
Add the
melted butter,
and pulse a few more times to mix into the crumbs.
Place chocolate sandwich cookies
and hazelnuts in a food processor
and pulse until finely ground; add
melted butter and process again until well combined
and cookie crumbs resemble wet sand.
Pulse bread,
melted butter, salt
and pepper in a food processor until bread is coarsely ground.
Once the cookies are crushed, add the
melted butter,
and pulse the processor a few more times to combine the
butter into the cookie crumbs.
Add the
melted butter,
and pulse a few more times to combine with the cookie crumbs.
Hi Ali, I would do it similarly to how I do my gingersnap cookie crust,
and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-
and-raspberry-sauce/ Basically, what you do is
pulse graham crackers in the food processor until it's ground up into a fine crumb, then you mix in a few tbsp of
melted butter (3tbsp per cup of ground crumbs),
and then you can press it out into your pan.
Stop the processor, pour in the
melted butter,
and pulse for another 10 - 15 seconds to combine the crumbs
and butter.
After you do
pulse all of the cookies until you have course crumbs with some cookie chunks in them, you'll add brown sugar
and melted butter and mix together.
Place chocolate graham cracker crumbs
and melted butter in food processor,
pulse until well combined.
Add the
melted butter, sugar, salt
and cinnamon,
pulse to combine.
Add 1/2 cup
melted butter and process with on - off
pulses, just to blend.
Add the balance of ingredients (eggs, maple syrup,
melted chocolate coffee mixture,
butter, vanilla
and hazelnuts)
and pulse until just combined, be careful not to over mix.
Using a food processor,
pulse cookies
and melted butter until well combined.
Drizzle in the
melted butter,
and add in the salt,
and pulse until everything is moistened.
Melt the
butter in the microwave
and then pour into the food processor,
pulse a few more times
and the pour into the prepared 25 cm, lined cake tin.
Pulse in the
melted butter and 2 Tbsp white sugar until moistened.
Preheat the oven to 350 degrees F. To make the crust, place the graham cracker crumbs,
melted butter,
and cinnamon in a food processor
and pulse until combined.
For the crust:
Pulse the nuts,
melted butter and dates until it comes together in a gooey ball.
Crust 2 1/4 cups graham cracker crumbs (or 17 whole graham crackers
pulsed in a food processor) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup + 2 tablespoons unsalted
butter,
melted and cooled Filling 7 large egg yolks -LSB-...]