Add the remaining flour, combining
on low speed at first, and then increase the speed to medium and beat well.
Add cocoa powder, caramel sauce, and melted chocolate to the mixer and beat
on low speed at first so as not to have cocoa powder all over you.
Mix
on low speed at first, then turn the mixer up to medium speed and mix until combined.
Not exact matches
If you compare high -
speed memory devices
at four gigs for $ 19.99, we're actually
on the
low end in terms of pricing.
The startup is working
on technology that would use magnetic levitation in
low - pressure tubes to transport people and goods
at airplane - like
speeds.
Panera Bread
on Tuesday
lowered its full - year earnings forecast as it works to
speed up service
at its popular bakery cafes.
It is simple to handle and «forgiving»; its flight envelope makes it extremely maneuverable
at low speeds and able to turn in tight spaces: this means it can circle over restricted areas and provide better support to the troops
on the ground.
We are building VentiRide to provide inexpensive, personalized mobility -
on - demand services
at low speeds where current technologies offer a safe and reliable solution and new regulation is not required.
«While Lulu appears to be hitting
on all cylinders, we can't ignore the fact that
at least once per year since 2014, it has hit a
speed bump that has derailed its momentum and caused it to
lower guidance.»
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.
With mixer
on stir or
lowest speed add eggs, 1
at a time, making sure the first egg is completely incorporated before continuing.
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.
Start adding the graham cracker flour 1/2 cup
at a time, while mixing
on low speed.
Gradually add powdered sugar (about 1 cup
at a time), then cocoa powder, mixing
on low speed until incorporated after each addition.
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.
Then, with mixer
on low speed, add eggs one
at a time.
A little
at a time,
on low speed, add the dry mixture to the sugar mixture.
Start the mixer
on a
low speed as you add the eggs one
at a time until they're just incorporated.
With the mixer
on low speed carefully beat in the flour mixture and buttermilk about 1/2
at a time.
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).
-- With mixer
on medium -
low speed, add the butter a few tablespoons
at a time, mixing well after each addition.
With the miser
on low speed beat in the sour cream, followed by the eggs 1
at a time.
Beat in half
at a time
on low speed.
Add the powdered sugar, one cup
at a time, incorporating
on low and then beating
on medium - high
speed to fully mix in the sugar.
--
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..
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..
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..
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..
on the sheet pan (or just eat them immediately...)
You can add and stir the eggs by hand but it requires some serious elbow grease.Mix in the eggs, one
at a time, using the paddle attachment
on low or medium
speed.
With mixer
speed on low, add the milk and dry ingredients, a 1/3
at a time, alternating between wet and dry.
With mixer
on medium -
low speed, add some of the juice reserved from the cherry filling one teaspoonful
at a time.
Add eggs one
at a time, beating
on low speed after each addition until incorporated and scraping sides and bottom of bowl.
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.
Then set the mixer
at low speed and carry
on until all the ingredients become homogeneous.
Add 6 tablespoons melted unsalted butter and paddle
on low speed until the mixture starts together in small clusters and clumps —
at this point, it should look a little bit like wet sand.
With the mixer
on low speed, add eggs, then egg white, one
at a time and mixing to combine after each addition.
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.
At a time, add 1/4 cup of flour and shredded coconut and beat well
on low speed.
Then,
on the
lowest speed, add the eggs one
at a time scraping the bowl after each addition.
Add all dry ingredients
at once and mix
on low speed just to incorporate them to the batter.
Blend
on low - medium
speed until creamy, scraping down the sides as you go and adding water a tablespoon
at a time and only as needed to thin the hummus if it's looking too thick.
You would place the chicken in the crock pot, pour the sauce over it, and cook it
on high for 4 hours or
low for 8 hours, checking for done - ness 1/2 way through, as all crock pots cook
at different heats and
speeds.
Add powdered sugar gradually, about 1/2 cup
at a time, beating
on low speed until incorporated after each addition.
On low speed, add the eggs, one
at a time.
Add eggs, 1
at a time, mixing
on low speed after each just until blended.
Add in the butter one heaping 1/4 teaspoonful
at a time and beat using an electric mixer set
on low speed, until the mixture resembles coarse sand.
Add the butter one piece
at a time and blend
on low speed for 30 seconds.
/ Pour half the hot soup over the herbs / Place lid
on the blender, holding lid with a towel, blend
at low then high
speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.
Keep the mixer
on low speed and add the powdered sugar 1/2 cup
at a time.
Add vanilla extract, coconut extract and powdered sugar (1 cup
at a time) and blend
on low speed until combined.
Add the lemon juice and vanilla then, with the processor running
on low speed, add the eggs one
at a time, processing until just combined.