Sentences with phrase «peanut butter mixture until»

Add 1 cup of your whip cream and fold it into the peanut butter mixture until just combined

Add the coconut flour and stir into the banana - peanut butter mixture until a dough forms.

Stir the vanilla extract and powdered sugar into the hot peanut butter mixture until smooth and lump - free.

Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended.

Gradually add the flour mixture to the creamed peanut butter mixture until well combined.

Toss the bread cubes with the peanut butter mixture until they are coated on all sides.

Not exact matches

In a small saucepan, on low heat, combine the honey, peanut butter and butter until the butter is melted and the mixture is smooth.

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

When the syrup begins to bubble, add the coconut oil and peanut butter and continue stirring until you have a good mixture.

Just add the peanut butter immediately after it reaches soft ball stage and stir until it melts into the mixture.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

Drizzle peanut butter mixture over the top and stir well until all oats are evenly coated.

Add the sugar, peanut butter and the mashed bananas, then beat until the mixture is light and fluffy.

Let the mixture «work» until it is close to finished, and then drop spoonfuls of the chocolate peanut butter into the working ice cream to form chunks as it blends.

Add chickpeas, peanut butter and maple syrup to food processor and pulse until a dough ball forms, add to oat mixture.

Stir in the rice krispies cereal and mix well until the entire mixture is coated in peanut butter marshmallows.

Add the rice krispies, nuts and coconut to the peanut butter / maple syrup mixture and stir until well coated.

In a bowl of an electric mixer with a paddle attachment put butter, peanut butter, sugar, maple, salt and vanilla and whip at high speed until the mixture is creamy.

Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough.

Melt peanut butter and butter together until just melted and set aside, add milk and egg to dry ingredients with a large spoon or rubber spatula until just mixed, add vanilla and peanut butter / butter mixture and mix well.

In a large bowl, with a stand mixer or hand held mixer, beat the butter, sugars, and peanut butter until mixture is smooth and creamy.

Add peanut butter, honey and vanilla extract, and pulse until the mixture resembles a thick dough / paste.

Remove the butter from the heat and stir in the sugar, maple syrup, peanut butter and vanilla until a smooth mixture forms.

Add flour mixture to peanut butter mixture a little at a time, beating just until incorporated.

Purée in a food processor with peanut butter until combined — mixture will have reached a soft ice cream consistency.

Combine the raisins, peanut butter, salt and vanilla in a food processor, and process until well combined - the raisins will be finely chopped and the mixture will look mostly smooth.

Add the powdered sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition.

Add to the peanut butter mixture and beat until incorporated.

Pour the coffee, milk and banana into a blender, then add peanut butter and blend the mixture until is smooth and creamy.

Add mixture to oats and mixed until the peanut butter is combined with the oats.

Whisk half the peanut butter into the cream mixture until smooth.

Next, add the maple syrup, peanut butter and rice vinegar and stir until all the ingredients combine and the spices are incorporated into the creamy sauce mixture.

Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.

Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

Pour the flour mixture into the peanut butter mixture and use a spatula to stir until the ingredients are combined.

Add the raw cacao powder, peanut butter, and salt to the remaining mixture and blend until smooth.

In a blender, mix milk, maca powder, peanut butter, cacao, chia seeds maple syrup and vanilla until you get smooth mixture without lumps.

The only thing I did differently from the recipe was to use an entire jar of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out of my measuring cup) and to beat the whipping cream to soft peaks and then add the peanut butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.

Add the dates, peanut butter, sea salt and vanilla and pulse again until the mixture starts to come together and well mixed.

Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.

Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

Gently fold the cream cheese - peanut butter mixture into the whipped cream with a spatula until completely blended.

Add the collagen, cacao, matcha, peanut butter, vanilla extract and sea salt and pulse until the mixture starts to from in to a ball.

Using a flexible rubber spatula, gradually stir the dry ingredients into the peanut butter mixture, if the mixture is too dry and not holding together add the water by tablespoon until it's combined.

Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.

In a food processor, combine the dates, hazelnuts, 2 tbsp of peanut butter and coconut palm syrup and process on high for 3 - 5 minutes until the mixture is fine and crumbly.

Add peanut butter mixture to oat mixture and stir until incorporated.

The peanut butter & honey mixture will clump up, so make sure you thoroughly stir until the cereal is evenly coated.

Scoop out about 2 cups of the broth and place it in a smaller bowl; add the peanut butter and whisk the mixture until it is smooth.