Sentences with phrase «minutes until light»

Beat for 2 - 3 minutes until light and fluffy.

Fill each muffin cup 3/4 of the way and bake at 350 °F for 15 - 20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).

In a stand mixer combine the butter, sugar, liqueur, vanilla and cream on medium speed for 2 - 3 minutes until light and creamy.

Remove bowl from heat and continue beating with the whisk attachment of the stand mixer on high for another 3 - 5 minutes until light, fluffy, and meringue holds stiff peaks.

Add in sugar and beat for 3 - 5 minutes until light and fluffy.

Add half the buttermilk mixture and beat for 1 - 2 minutes until light and fluffy.

Add half the buttermilk mixture to the dry ingredients and mix for 1 - 2 minutes until light and fluffy.

In large bowl of electric mixer beat butter and sugar on medium for several minutes until light.

In large mixer bowl beat eggs, sugar and salt at high speed for 2 - 3 minutes until light.

Bake for 12 — 15 minutes until light golden brown.

Beat eggs, sugars, salt and vanilla in mixer bowl about 2 minutes until light.

Using an electric mixer, whisk on high for several minutes until light and fluffy.

Heat the oil in a large flat pan (oven - proof if possible), and saute the onion and garlic for five minutes until light brown and caramelised.

for the creme egg buttercream: - In the bowl of an electric mixer, beat butter 2 - 3 minutes until light and fluffy.

Add water and beat on medium high for at least 2 minutes until light and fluffy.

Stir in the flour and make a roux, cooking for a few minutes until light golden brown.

In a large bowl, beat together the butter, peanut butter and brown sugar for several minutes until light and fluffy.

For the Praline: On a baking sheet place the pecans and toast in the oven for 8 - 10 minutes until light golden brown and crisp, stirring halfway through.

Increase speed to medium - high and whip for 4 - 5 minutes until light and fluffy.

Add in vanilla and eggs, beat for an additional 2 minutes until light and fluffy.

Fill each muffin cup 3/4 of the way and bake at 350 °F for 15 - 20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).

Cream the butter and sugar together on medium to high speed for about 5 minutes until light and fluffy.

Beat for 2 - 3 more minutes until light and fluffy.

Place 2 tablespoons sesame seeds in a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown.

Drizzle the remaining oil on the focaccia and bake for 20 minutes until light golden brown.

3) Add flour mixture and lemon zest and beat till blended 4) Add in almonds and raisins and mix till homogenous 5) Shape into a log on baking paper (placed on a tray) 6) Bake at 160 deg cel for 35 minutes until light and golden on outside 7) Cut into pieces 8) Bake for another 10 minutes until crunchy

You simmer it for 15 minutes until light amber in color, and thickened a bit, and finish it off with some course flaky salt for balance.

Preheat oven to 375 degrees F and bake for 20 - 25 minutes until light golden brown.

In a bowl (chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4 - 5 minutes until light and airy.

Turn dough out onto a lightly - covered surface and knead for about five minutes until light and elastic.

Mix on medium - high 4 - 5 minutes until light and smooth.

Mix on medium for 2 - 3 minutes until light and creamy.

Mix the coconut cream, powdered sugar, and vanilla bean powder on low speed until combined, then crank it up to high speed for 1 - 2 more minutes until light and fluffy.

Bake at 350 for 26 - 30 minutes until light golden brown.

Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20 - 25 minutes until a light golden top.

Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.

Beat butter and sugars for 1 - 2 minutes until light and creamy.

Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 18 - 22 minutes until light golden brown.

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.

Scrape down the sides of the bowl and beat on high for an additional 1 minute until light and fully.

Add yogurt and beat on high speed, scraping down side of bowl, for about 1 minute until light and fluffy; cover and refrigerate until needed.

Cover with a kitchen towel and place in a warm draft - free space for 40 - 50 minutes until lighter in texture.

Beat on high for 1 minute until light and fluffy.

Whip about 1 minute until light and fluffy.

Combine the butter and sugar in the bowl of a stand mixer using the paddle attachment on medium speed and mix for about 2 minutes, then gradually add the tahini and rose water whisk for an additional 1 minute until light and fluffy.

The SteriPEN is used by placing it into a container of water and stirring it around for a minute until the light tells you you're done.

Not exact matches

Place pans in the oven for about 35 minutes, until the tops are light brown and when you tap on the top of a loaf it is hollow sounding.

Continue beating until the masa is light and fluffy, 15 or 20 minutes.

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

Using a stand mixer with the paddle attachment, beat together the butter and sugars, until light and fluffy, about 3 minutes.