Sentences with phrase «mixture in a second bowl»

Combine first 8 ingredients and 1 teaspoon kosher salt in a large bowl, and reserve 1/4 cup mixture in a second bowl.

Not exact matches

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

If you're going microwave combine the condensed milk, butter, salt, and chocolate in a large bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate's melted and the mixture is smooth, stir in the peppermint extract.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

- Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

-- 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..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..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..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..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds.

Add the remaining banana mixture in two additions, beating for 20 - 30 seconds after each addition, scraping down the sides of the bowl as necessary.

In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.

What I like about grating frozen butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a stick of butter, so it's not possible for it to melt, or even feel greasy on the hands (but I start with the flour / dry ingredients already on the bowl and before I start grating, I dredge the stick of butter in the flour mixture so as to create a barrier between me and the actual butter).

Microwave 1 cup reserved chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Add the flour mixture in 3 - 4 batches, mixing for 30 - 60 seconds in between each batch and scraping the sides of the bowl often.

In a second bowl, add shredded apple, sweet potato, carrot, cherries, walnuts, maple syrup, apple juice and flax mixture.

If the mixture is tepid and you still see lumps of chocolate, put the bowl in the microwave for 15 seconds and stir again.

Scatter the chilled butter pieces around the bowl and pulse in 1 - second bursts just until the mixture resembles coarse crumbs.

Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.

In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

For the glaze, place chocolate, butter, cream and espresso mixture in a heat - proof bowl and heat in the microwave for 30 second intervals, stirring, until melted and smooth.

- Beat eggs in medium bowl - Add milk and starter, stir well - Sift together flour, baking soda and powder, salt and sugar and add to egg mixture, mixing well (I just dump it all in actually and then stir like a crazy lady for a few seconds, haha)- Stir in melted butter / coconut oil.

Beat 2 eggs in a bowl, then add half of the mixture to the pan, stirring vigorously for about 10 seconds.

In bowl of stand mixer, cream together butter, sugar, and vanilla on medium speed until a thick paste forms and mixture lightens slightly, about 90 seconds.

Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20 - 30 seconds after each addition.

Combine chocolate and butter in a microwave - safe bowl; microwave on HIGH 1 minute, stirring every 30 seconds until mixture is smooth.

Pour the mixture in a blender and blend on high for about 30 seconds or until the bacon «dissolves» and the mixture turns opaque, then pour the mixture into a serving bowl.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds.