Sentences with phrase «mixture over the vanilla»

Not exact matches

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Spread half the chocolate cookie mixture into the cake pan, carefully spoon and spread the vanilla mixture over it, then carefully spoon and spread the remaining chocolate cookie mixture over the top.

Fold the remaining vanilla mixture over that.

In a medium sized bowl, mix the eggs, milk, vanilla extract and maple syrup and pour the mixture over the bread.

In measuring cup, whisk buttermilk with egg and vanilla; pour over flour mixture.

Sift over and fold in the flour, along with the vanilla extract and the milk, then transfer half the mixture to a separate bowl.

Add the vanilla and pour over the rice and oat mixture.

Mix together the eggs, milk, vanilla, and nutmeg and pour the mixture over the bread.

Sprinkle in the vinegar, cream of tarter and vanilla over the meringue mixture, fold into mixture until well combine.

Add the vanilla extract and then pour the mixture over the Rice Krispies ® cereal and stir until all the cereal has been coated.

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.

Place cubed bread in a casserole dish, pour over a cinnamon vanilla custard mixture, and then allow it to soak overnight.

A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden - topped, fruit - scented finish.

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.

Pour mixture over bread, and place vanilla bean on top.

I melt a little butter and warm some maple syrup in a small saucepan, mix in a little vanilla and a pinch of salt and pour the sweet, melted goodness over my oats / coconut / nut mixture.

I've made this recipe in small cups and served in parfait glasses; made ice cubes with the mixture and dropped into seltzer for spritzers; and let it defrost a bit to serve over vanilla ice cream!

Heat oil, maple syrup, honey and vanilla extract in a small saucepan over low heat, just until warmed and mixture is thinned, about 3 or 4 minutes.

Brush the vanilla mixture over both sides of the squash rings.

Scatter the butter pieces over the top, sprinkle over the vanilla extract, and process until the mixture forms large, moist clumps.

Add the butter, sprinkle over the vanilla, and rub with your fingertips until no large butter chunks remain and the mixture begins to clump together in a texture reminiscent of gravel.

In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium - high heat until the mixture reaches a rolling boil.

clip on a candy thermometer and heat the mixture over medium - high heat until it reaches 260 ° f. quickly add the vanilla and salt, then pour the mixture over the nut mixture and stir to combine.

To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium - high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve.

Follow the above instructions for the first 8 ingredients — mix until it makes a coarse meal Melt coconut oil over low heat, add agave, stevia and vanilla — then add to first mixture and blend well Put into a 8 × 8 pan lined with wax paper or plastic wrap and set in fridge

Mix the coconut - milk yogurt and vanilla together, spoon the confectioners» sugar into a tea - strainer, then sift it over the yogurt and stir it in, too, before spreading and swirling this soft mixture over the top of the cake.

Stir together 2 cups milk, chopped Mexican chocolate, and vanilla extract in a saucepan over low heat until chocolate melts and mixture is smooth.

Heat maple syrup, vanilla and coconut oil over low heat and stir until combined then pour into dry mixture.

Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk / agar mixture over the top.

Throw in the vanilla bean pods and cook the mixture over medium heat until it begins to just simmer and the cream smells fragrant.

Spoon large dollops of the reserved vanilla mixture over chocolate and gently swirl with a knife or spatula to create a marbled effect.

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

As the basis I used the cranberry vanilla muffin mixture of lovely sweet doom from over at MyInspiration.

Pour your prepared vanilla - y topping mixture over the top and stick into the middle of your preheated oven.

In a separate bowl, combine oil, vanilla extract, maple syrup and apple juice or cider and pour over oat mixture.

Mix the coconut oil, cacao powder and vanilla together in a small saucepan over a low heat until melted, then pour over the fig and cashew mixture evenly

Melt together rice malt syrup, coconut oil and vanilla in a small saucepan over a low heat, so the mixture is nice and runny.

Drizzle the coconut oil, maple syrup, molasses, and vanilla over the mixture and stir until well combined.

Add in the vanilla, then gently heat the mixture over medium - low heat, whisking well to help the gelatin dissolve

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

Pour your warm syrup, oil, vanilla mixture over your oat mixture.

Pour the orange and vanilla mixture over the dry almond mix and stir well, throw in the cranberries and stir again.

Stir in maple syrup, vanilla, and cinnamon and continue whisking over low heat until mixture is nice and smooth.

2 Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes.