Sentences with phrase «of beating the butter»

So first we must make the cookie batter, which follows the basic instructions of beating the butter with the sugar, adding two egg yolks and vanilla and almond extracts, and then beating in the flour.

Not exact matches

In a bowl of a stand up mixer fitted with a paddle attachment, combine all the butters with the honey / coconut sugar and vanilla bean seeds and beat until well incorporated and fluffy.

Pastry and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying

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).

Beat a third of the vanilla milk into the butter mixture until incorporated, then a third of the flour mixture until incorporated.

Meanwhile, beat the butter and sugar together for a couple of minutes, until creamy and light.

In the bowl of an electric mixer, beat the butter on medium - high speed for 2 - 3 minutes, until light and fluffy.

for the cinnamon cream cheese frosting: - In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy (about 2 - 3 minutes).

In a bowl of an electric mixer, beat butter, white sugar, eggs, and vanilla.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

In the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium - low speed.

In the bowl of an electric mixer, beat together the melted butter, sugars, and vanilla until smooth.

Beat sugar, butter, and molasses in the large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment.

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

While the crust is baking, place the cream cheese and the peanut butter in the bowl of a standing mixer and beat on medium speed with the paddle attachment until smooth.

I was also careful not to beat it too much with the addition of each of the 3 eggs (I did lightly beat each prior to adding it) to the butter & sugar mixture.

Let cookies cool on the cookie sheet for a couple of minutes and then remove them to a cooling rack (but be sure to sneak one or two when they're still warm because nothing beats the taste of a peanut butter cookie with a melted chocolate kiss on top!

Slow beat speed at tail end of mixing so you don't beat too long for cream to turn into butter.

In the bowl of your stand mixer, cream the butter until smooth (about one minute), add the sugar and beat for additional 2 minutes until creamy.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

milk Pinch of salt 30 grams sugar 50 grams butter 70 grams all - purpose flour 2 beaten eggs

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

Place butter in the bowl of a stand mixer and beat with the paddle attachment for 3 minutes to soften.

To prepare the frosting beat your brown butter with a softened stick of butter along with pumpkin and spices.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

I have another pumpkin bread recipe that I made here which is with butter instead of oil and with raisins and walnuts and it is delicious but this one here today does beat it with moister.

Gingersnap Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes).

Marshmallow fluff, peanut butter, and a couple of other creamy ingredients are hard to beat.

In the bowl of the stand mixer, beat the butter until creamy, about 1 minute on medium - high speed.

2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)

1) 450g of self - raising flour 2) 150g of butter, cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut into small squares 7) 200g of ham in slices, cut into small squares 8) 300g of cream cheese 9) 1 cup of chopped fresh chives

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla.

5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft.

Beat in the peanut butter, 1/4 cup of the chopped peanuts and the milk.

to make the peanut butter filling: In bowl of stand mixer using paddle attachment, beat butter on high speed until smooth.

In bowl of stand mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, around 3 minutes.

Make the frosting: Beat the cream cheese and butter at medium speed in the bowl of an electric mixer fitted with the paddle attachment until smooth and fluffy, 3 - 5 minutes.

We tried all sorts of different techniques like, adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and bla bla bla.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps.

Beat pumpkin, brown sugar, molasses and butter in the bowl of a stand mixer (or hand mixer) on medium speed until well mixed.

In the bowl of your stand mixer or with the aid of a handheld one, beat the butter and cream cheese on low speed until everything is blended.

In the bowl of an electric mixer, beat together the melted butter and sugars until smooth and creamy, about 2 minutes.

It is so sweet of you to bake for your mum I personally love the chocolate peanut butter combination and a dessert that is worth skipping dinner for is hard to beat!

With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2 minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary.

Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black tea

For the Cupcakes: Using the bowl of a stand mixer (no need to clean it), beat butter and sugar until light and fluffy.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy.