Android devices also have a few NFC equipped devices, leaving Apple
out of the mix until next year as rumors suggest.
Every character here strongly represents Nintendo's diverse franchises, and you can't really complain about the the character inclusions (though it is a shame the low memory of the N64 meant that Princess Peach, Bowser and King Dedede were left
out of the mix until later entries).
Not exact matches
Mould the
mix into the individual tins, then place the tray
of bases in the oven for 15 minutes,
until they start to turn golden brown — at which point take them
out and allow them to cool.
Then place the bread in the oven and bake for forty minutes to an hour,
until the top begins to brown and you can pull a knife
out of the middle without any
mix sticking to it.
But sometimes it is helpful for the last bit
of flour to turn it
out of the bowl and
mix with your hands
until the dough is smooth.
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.
I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch
of chocolate chip cookies, and it was always so much fun to help
mix up the batter, carefully scoop
out the cookie dough on the pans, and wait anxiously
until the timer went off and they were cool enough to eat.
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
1) Sift self - raising flour into a large
mixing bowl 2) Cut the butter into small cubes and
mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
mix it with the flour, using two knives to
mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin
until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut
out small circles
of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or
until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10)
Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Mix chopped fresh chives and cream cheese together
until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple
of slices
of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
My alterations: 3t dried thyme (had no oregano) 15 oz canned unsalted diced tomatoes, lightly drained (fresh are
out of season and mealy right now) Caramelized / seared all veggies, seasoning while cooking (instead
of seasoning after
mixing) Cooked covered
until bubbling — Renny, maybe your orzo didn't cook through to release the starch?
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions
until onions turn slightly soft and transparent 4)
Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it
out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill
out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or
until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
1) Mince garlic and chop parsley 2)
Mix minced garlic and chopped parsley with butter
until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot
out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:
Place the granulated sugar, eggs, and vanilla in the bowl
of a stand
mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes
until the batter leaves thick ribbons when you lift the whisk
out of the bowl.
- Preheat oven to 350 degrees and line 1 pan
of regular muffin tins and 1 pan
of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake
mix, buttermilk, oil, almond extract, and vanilla extract to an electric
mixer and
mix on medium for 30 seconds - Add eggs one at a time and beat
until well
mixed - Turn
mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or
until cake tester comes
out clean - Allow cupcakes to cool while preparing the cream cheese frosting
spoon
out the thickest part
of the milk and beat it with a hand
mixer until it starts to firm a bit.
Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham crackers in the food processor
until it's ground up into a fine crumb, then you
mix in a few tbsp
of melted butter (3tbsp per cup
of ground crumbs), and then you can press it
out into your pan.
Mix until you get the lumps
out of the batter.
Mix and sort
of gently mash at the same time with a fork
until it's all combined then figure
out the size you need for the buns.
I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to
mix the rest
of the frostings, simply wiping or rinsing the bowl
out between batches and leaving the dark - colored cocoa powder and nut butter frostings
until the end.
Throw all
of the ingredients into your blender and
mix it, adding a bit
of water (about 1/4 cup)
until it comes
out smooth.
to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat
until solids at bottom
of skillet turn brown, about 10 - 15 minutes / Scoop squash
out of skin into a
mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
Spread
out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or
until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon
of reserved spices and
mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
Also, would recommend leaving
out the chopped garlic
until you've tasted the base
of it all
mixed together before you start adding water.
That's why many
of our biscuit and scone recipes instruct the cook to knead the dough gently or pat it
out (instead
of rolling), and our cookie or piecrust recipes say to
mix just
until flour is incorporated.
Simply lay
out a layer
of chips, I used a
mix of blue and white corn chips, top it with a crazy amount
of cheese and throw it in the oven
until everything gets all melty and gooey.
Beat softened cream cheese
until very smooth, scraping down the sides
of your
mixing bowl several times to make sure all lumps are
out.
We would always stand around the kitchen counter and wait
until she was done
mixing so we could lick the batter
out of the bowl or from the beaters.
You can also do what a friend
of mine does and plan meals around a protein, a vegetable, and a grain or starch and
mix and match
until you figure
out the recipes.
1) Melt butter 2) Dissolve sugar in melted butter 3)
Mix sugar butter mixture with self - raising flour
until homogenously
mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut
out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or
until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides
of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut
Then
out of heat, add 2 cups
of cereal
of your choice and
mix until cereal is well coated.
When the oven was ready, I added the fridge - cold wet
mix to the dry
mix bowl, stirred with a fork
until combined, and rolled it
out on the baking parchment with the help
of a little bit
of extra flour.
then add the rest
of the wet ingredients and stir
until you get the clumps
out:) in another bowl,
mix the dry ingredients, except for chocolate chips.
If you fancy adding some crispy kale there are loads
of recipes
out there in blog world, but the generally concept is to massage a little oil into a bowl
of chopped kale,
mix through a few spices (I also added some nutritional yeast) and then lay evenly on a baking sheet and bake on low
until crispy (or dehydrate for 2 - 3 hours).
Turn the heat to medium and slowly pour 1/4 cup
of the milk into the spices, stirring constantly
until the sweetener has dissolved and all the spices are
mixed together, making sure to press
out any lumps with the back
of your spoon.
When the cake is ready to be frosted, simply pull the bowl
of chocolate and butter
out of the refrigerator and beat it
until light and fluffy using a hand
mixer.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue
mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons
of coconut flour (one tablespoon each time)
until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough
out onto a tapioca - flour sprinkled flat surface and gently knead it
until it forms a ball that does not stick to your hands.
Repeat
until you are
out of quinoa
mix.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender
until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together
until combined 4) In another bowl,
mix the honey, vanilla extract and egg together
until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and
mix well
until you get a homogeneous batter 6) Gently stir in 1 cup
of fresh blueberries
until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the blueberries on top 8) Bake for around 30 minutes (or
until a toothpick inserted in the middle comes
out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
1)
Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
Mix sugar with melted butter
until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing su
mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom
of each muffin mould 6) Pour batter into muffin moulds
until slightly above 3/4
of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or
until a toothpick comes
out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar
And don't be scared
of the kneading — I really just kind
of mushed it with my hands
until it was
mixed, and it turned
out great!
Directions: Saute chopped leeks and garlic in butter, medium low heat,
until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it /
Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven
until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift
out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Place the slice in the centre
of the oven to bake for approximately 20 minutes, or
until the slice feels set on top and a knife comes
out dry (i.e. no runny cinnamon cake
mix).
Clean off your
mixers, then beat the egg whites and cream
of tartar
until thick and foamy with soft peaks, meaning that when you pull the
mixers out of the egg whites, the egg whites stand up yet still fold down a little bit.
Place coconut cream in
mixing bowl along with a pinch
of coconut sugar and the scraped
out vanilla from the vanilla pod — whisk
until required thickness.
All you have to do is combing all icing ingredients together in the bowl
of your stand
mixer (or in a large bowl to tackle with a hand
mixer) and beat
until all the lumps are
out and everything is well combined.
Scrape everything
out of the pot and then stir the granola bar
mix together
until thoroughly combined.
In a large bowl, stir together (no need to pull
out your
mixer, a simple fork will do the job) the melted butter, brown sugar, and the seeds
of the vanilla bean
until it is smooth and no clumps remain in the sugar.
Once it's all
mixed together nicely take a tablespoon
of mixture and roll into a ball using your hands before rolling it in dessicated coconut, do this
until you run
out of mixture (should make approx 18 balls).
salt in the same bowl
of stand
mixer (no need to clean it
out unless you have lots
of hardened sugar stuck around sides)
until smooth.
Once cool wrap in a tea towel and squeeze
out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir
until everything is
mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some
of the balls in.