Sentences with phrase «on the lowest speed slowly»

On low speed slowly add to the butter mixture, alternating with little bits of milk (beginning and ending with the dry ingredients), mixing each addition until just incorporated.

Not exact matches

With the mixer on low speed, slowly pour dry ingredients into egg mixture to combine.

With the mixer on low speed, slowly add the wet ingredients to the dry.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

With the mixer on low speed, slowly add flour mixture to wet ingredients.

With the mixer on low speed, slowly add the flour mixture and mix until just incorporated.

With the mixer on low speed, slowly add flour mixture until combined.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.

It takes about 5 minutes to being it up to speed slowly — a minute on minimum, then up to medium - low for a minute and so on.

With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Slowly add the milk mixing on low speed until well combined.

then, with the mixer on low, slowly add in the rest of the sugar, then turn the mixer up to high speed.

Slowly add milk and mix on low speed until just combined.

Slowly add the flour mixture in and beat on low speed until just combined.

With mixer on low speed, slowly pour the dry ingredients into the liquids to combine.

Slowly add in powdered sugar, lemon zest and vanilla and mix on low speed until well combined.

Add the dry ingredients slowly and beat on low - speed just until combined.

With the mixer running on the lowest speed, slowly pour the pudding mixture into the cream cheese mixture.

Slowly add flour and pecan mixture on low speed and mix until just combined, about 1 minutes.

-- 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...)

Add flour on a low speed, slowly 4.

Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Add the gelatin in water to the blender and then add remaining boiled water slowly and the remainder of the ingredients making sure that the blender is on a low speed

Slowly add the dry ingredients to the wet ingredients with the mixer on low speed.

With the mixer on low speed, slowly add the wet ingredients to the dry and mix until just incorporated, scraping down the sides of the bowl as needed.

Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.

With the mixer running on low, slowly add the confectioners» sugar to the butter and increase speed to high.

With the mixer on low speed, slowly pour in the cocoa mixture and add the rosemary.

On low speed, slowly drizzle in the oil.

With your stand mixer on low speed, slowly pour wet ingredients into dry.

Mix the streusel slowly on low - speed just until it begins to clump together, which should take between 5 and 10 minutes depending on how cool everything is.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl.

Slowly add the water to the batter and mix on low speed until well combined.

With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture.

Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup.

Turn the mixer on low speed and slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.

On a low speed, add in the whipping cream, slowly increasing speed.

Slowly add in the flour mixture and beat on low speed until combined.

Step # 6: Turn the mixer on low speed and, while running, slowly pour the hot water down the side of the bowl into the gelatin mixture.

Slowly add in the flour mixture on low speed and mix until just combined.

Sift together the flour, baking powder, and salt and slowly add to the peanut butter mixture mixing on low speed.

While constantly stirring the garlic - egg mixture with the pestle (or the food processor on low speed), slowly drizzle in a few drops of the blended oil.

With the mixer on low speed, slowly add the buttermilk mixture to the dry ingredients, mix until evenly combined.

With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth.

On low speed, slowly add the sugar - cocoa mixture followed by the milk, corn syrup and vanilla extract.

Slowly add the chocolate mixture into the eggs and sugar while mixing on low speed.

With mixer on low speed, slowly pour dry ingredients into liquid mixture to combine.

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed and slowly add the sugar followed by the salt, vanilla extract and milk.