Slowly add dry ingredients
on low speed just until combined.
Mix
on low speed just until mixed in, then add other half of dry ingredients and finish mixing.
Add the dry mixture to the wet mixture, then mix
on low speed just to combine, about 10 to 15 seconds.
Add the dry ingredients and mix
on low speed just until incorporated.
Add flour mixture
on low speed just until incorporated.
Beat butter, sugar, and salt with an electric mixer
on low speed just until homogeneous and waxy - looking, about 3 minutes.
salt with an electric mixer
on low speed just until homogeneous and waxy - looking, about 3 minutes.
Add dry ingredients and pistachios and beat
on low speed just until combined.
Add flour mixture in 2 additions, beating
on low speed just to blend after each addition.
Add berries; beat
on low speed just until blended.
Add flour mixture; beat
on low speed just to blend.
Add eggs; beat
on low speed just until combined.
Add yolks and mix
on low speed just until dough comes together.
Then beat in remaining flour
on low speed just till combined.
Add both flours and the salt and mix
on low speed just until combined.
Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat
on low speed just to blend.
Add the water and mix
on low speed just until the dough comes together.
Mix together
on low speed just to incorporate ingredients.
Add about a third to the butter mixture, beating
on low speed just until combined.
In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat
on low speed just until combined.
Add all dry ingredients at once and mix
on low speed just to incorporate them to the batter.
Add the flour, salt and baking powder to the bowl and mix
on low speed just until incorporated.
Add flour mixture and beat
on low speed just until incorporated.
Add eggs and heavy cream; beat
on low speed just until combined.
Add the canned tomato, lemon juice, sugar, salt, cumin, cayenne, and garlic powder to a blender **** and blend
on low speed just until spices are mixed in.
Add flour, baking powder, walnuts, almonds, dates, cranberries, ginger and coconut and blend
on low speed just until the dough is smooth and slightly sticky.
Add the dry ingredients to the bowl of the stand mixer with the other mixture and mix
on low speed just until everything is combined.
Not exact matches
With the mixer
on low speed, add the chocolate crumbs and mix
just until incorporated, about 30 seconds.
With the blender running
on low speed, drizzle in the olive oil and blend until it
just becomes emulsified, this will take under a minute.
To make the frosting, beat the cream cheese, butter and vanilla in your stand mixer, or in a bowl with a hand mixer
on low speed until
just combined.
Mix in remaining dry ingredients
on lowest speed,
just until the last of the flour disappears.
With the mixer
on low speed, slowly add the flour mixture and mix until
just incorporated.
Add the flour in 1 addition and, with the mixer
on low speed, beat
just until combined.
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.
After the time is up, turn your blender
on a
low setting and start blending, blend until smooth (you can up the
speed a little but a
low speed works
just fine).
With mixer set
on low speed, slowly add in dry ingredients and mix
just until combined.
On low speed, add the flour mixture, mixing
just until it is incorporated.
Add the flour to the bowl, sprinkle with the kosher salt and combine
on low speed until
just combined and the flour is in pieces the size of peas.
With the mixer
on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until
just incorporated.
Start the mixer
on a
low speed as you add the eggs one at a time until they're
just incorporated.
Slowly add milk and mix
on low speed until
just combined.
On low speed, add the flour, baking powder, baking soda and salt and mix
just until combined.
Add the vanilla, milk, and confectioners sugar and beat
on low speed until the powdered sugar is
just about incorporated.
Slowly add the flour mixture in and beat
on low speed until
just combined.
On low speed, gradually add flour mixture; mix until
just combined.
To avoid this, always mix
on a
low speed, stopping
just as all ingredients blend.
Mix with the paddle attachment
on medium -
low speed just until uniformly combined.
With
speed on low, add the dry ingredients and mix until
just combined, 5 to 10 seconds.
Add the dry ingredients slowly and beat
on low -
speed just until combined.
Mix
on low just until incorporated, then beat
on medium
speed for 3 minutes.