Beat with an electric
mixer at low speed until light and fluffy.
Blend the dry cake mix (from step # 1) with water, oil and eggs in a large bowl with an electric
mixer at low speed until moistened.
Add marshmallow creme; beat with
a mixer at low speed until smooth.
Add mayonnaise and oil; beat with
a mixer at low speed until well blended.
Transfer to a large bowl, and beat with
a mixer at low speed until slightly cooled, about 1 minute.
Combine all shortbread crust ingredients in a large bowl and blend with an electric
mixer at low speed until crumbly.
Add the sugar and yogurt and
mix at the lower speed until smooth.
Add into cookie dough and
mix at low speed until evenly distributed throughout the dough.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and
mix at low speed until a soft dough forms.
Add to butter mixture and
mix at a low speed until combined.
Add half of the flour mixture and
mix at low speed until just incorporated.
... and
mix at low speed until the sugar is dissolved.
Add the flour and salt and
mix at low speed until incorporated, about 2 minutes.
In large bowl, combine all crust ingredients;
mix at low speed until blended.
Add the dry ingredients to the pumpkin mixture and
mix at low speed until thoroughly combined and the batter is smooth.
Add the dry ingredients and
mix at low speed until combined.
Not exact matches
For the frosting: In a large bowl, with
mixer at low speed and gradually increasing to medium, beat butter and powdered sugar
until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.
Add the flour, baking powder, baking soda, and salt and pulse (or
mix at low speed)
until just combined.
on
low speed, add the butter 1 piece
at a time,
mix until you have a coarse meal and the butter is scattered throughout
Add the eggs one
at a time,
mixing on
low speed until incorporated.
Lower the
mixer speed to medium and a tablespoon
at a time, add the cream cheese and butter
until it's all in there.
Add flour mixture; beat
at low speed just
until flour is incorporated (don't over
mix).
Add the butter and beat with an electric
mixer at low speed,
until the mixture looks sandy.
Once the meringue is cool and the butter soft, turn the
mixer to medium -
low speed and begin adding the butter to the meringue one cube
at a time, waiting
until each cube is incorporated before adding the next.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little
at a time
until fully incorporated / By hand or with
mixer on
lowest speed, alternately add flour and buttermilk
until just incorporated — don't overmix
at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake
at 325º for about an hour,
until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender
until completely cooled so handle with care.
Gradually add powdered sugar (about 1 cup
at a time), then cocoa powder,
mixing on
low speed until incorporated after each addition.
Mix on low speed at first, then turn the mixer up to medium speed and mix until combin
Mix on
low speed at first, then turn the
mixer up to medium
speed and
mix until combin
mix until combined.
Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup
at a time),
mixing on
low speed until completely incorporated.
At low speed,
mix in flour mixture in three batches, alternating with coconut milk, beginning and ending with flour, and
mixing until just combined.
Start the
mixer on a
low speed as you add the eggs one
at a time
until they're just incorporated.
Reduce
mixer speed to
low and add in the salt and the flour, one cup
at a time,
mixing until just combined.
Switch over to paddle attachment and, while
mixing on
low speed continously, add butter one cube
at a time
until incorporated, and
mix until it has reached a silky smooth texture (if curdles, keep
mixing and it will come back to smooth).
In the bowl of a stand
mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water
at low speed until combined, about 1 minute.
Blend in the cold butter
at the
lowest speed and
mix until the butter is in pea - sized pieces.
-- 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...)
Increase
speed to medium -
low; add cream cheese, 1 piece
at a time; and
mix until smooth, about 2 minutes.
Continuing
at low speed,
mix for about 30 seconds more, just
until the flour disappears into the dough and the dough looks uniformly moist.
At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddl
At low speed, add half cup of remaining
mixed flours
at a time, until dough clears sides of bowl and begins to work its way up paddl
at a time,
until dough clears sides of bowl and begins to work its way up paddle.
Slowly drizzle sugar mixture into gelatin mixture, and beat in a stand
mixer fitted with a whisk attachment
at low speed just
until combined.
Once cooled, switch to the paddle attachment, then turn
mixer to medium -
low speed and add butter a tablespoon
at a time, beating
until incorporated.
Make filling and bake cake: Beat cream cheese with an electric
mixer until fluffy and add eggs, one
at a time, then vanilla and sugar, beating on
low speed until each ingredient is incorporated and scraping down bowl between additions.
In your
mixer with the paddle attachment, combine the butter, sugar and vanilla (medium -
low speed) then add eggs one
at a time
until combined.
Then set the
mixer at low speed and carry on
until all the ingredients become homogeneous.
Mix at low speed,
until blended, about 1 minute.
Add chocolate and butter mixture and beat
at low speed, just
until mixed.
Stop
mixer and add butter pieces;
mix at medium -
low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
With
mixer on
low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon
at a time), beginning and ending with flour
mix,
until all cookie ingredients are fully combined and begin to form a ball in center of bowl.
With the
mixer on
low speed, add eggs then egg white one
at a time, beating
until incorporated after each addition and scraping down the sides as necessary.
Alternatively, in bowl of standing
mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda
at low speed until combined, about 30 seconds.
Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a
mixer at low speed 1 to 2 minutes; increase
speed to medium, and beat
until well blended.