Sentences with phrase «powdered sugar about»

Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency.

Beat in the rest of the powdered sugar about 1/2 cup at a time until you get the desired sweetness level.

Add powdered sugar about a cup at a time, until desired consistency is reached.

Then beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 - 2 tablespoons of whipping cream until the desired consistency and sweetness is reached.

Then beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon of the heavy cream.

Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.

Add in the powdered sugar about 1 cup at a time until you've added in 3 cups total.

i'd add the powdered sugar about 1/2 a cup then see if you need more since natural peanut butter is usually thicker than brands like Jif and Skippy.

Not exact matches

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped

1 cup hazelnuts 14.4 oz box graham crackers, crushed (about 4 cups) 8 oz dark or semisweet chocolate 1/2 cup dark alkalized (Dutch process) cocoa powder 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large eggs

- If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

I used about a C of Whipped Cream Cheese, 1 small can of pumpkin puree and about 2 TBS of powdered sugar.

In the recipe it does Not say anything about the powder sugar in the ingrediant I see it just for dusting.

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

Gradually begin adding the powdered sugar, about one cup at a time, until frosting is light and fluffy.

Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt

Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk

In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 4 minutes.

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.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Add 2 tbs of the blueberry mixture to a shallow bowl (should be about all of the juice) along with the vanilla extract and the powdered sugar.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

Baklava muffins from here Filling: scant 1/2 cup (50g) chopped walnuts 1/3 cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1 cup + 7 tablespoons (210g) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1 cup + 2 tablespoons buttermilk Topping: about 1/2 cup honey Preheat the oven to 200ºC / 400ºF.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

-- Transfer to a wire wrack and allow cookies to completely cool before decorating — For the icing, mix together sugar, meringue powder, water, and vanilla until smooth (about 2 minutes).

2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

Yields: batter for about 12 - 14 Ingredients • 1 cup milk • 2 medium eggs • 1/4 cup oil • 2 tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3 cups corn meal • 2/3 cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued

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.

Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued

For the frosting, if you want to pipe it on, you'd likely want to add about 1/2 to 1 cup more of powdered sugar so it's a little thicker.

WHAT ABOUT POWDERED XYLITOL!?!? I'm SO gonna try that instead of sugar!

The food blogger in me couldn't stop thinking about how annoying it had to be to pick up all that powdered sugar when you were done shooting.

3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds

For the double batch I modified it slightly by using about 3/4 cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).

Add the powdered sugar, cacao powder, milk beverage, and vanilla extract and beat until light and fluffy, about 2 to 3 minutes.

Add the vanilla, milk, and confectioners sugar and beat on low speed until the powdered sugar is just about incorporated.

I make my own rub of brown sugar, smoked paprika, Chile powder, garlic, salt and pepper rub them down good wrap them completely sealed in aluminum foil and bake three to for hours on about 225.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

1 1/2 pounds peaches, about 3 large, unpeeled 1 1/2 cups full - fat yogurt 1/2 cup olive oil 1 cup sugar 3 eggs 1 1/2 teaspoon vanilla 2 1/2 cups all - purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ginger 1/4 teaspoon cloves 1/4 teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish

2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)

Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 tsp.).

3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2 tablespoons confectioners sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter

1 cup (about 110 grams) pecans 2 cups (250 grams) all - purpose flour 1 cup (225 grams or 2 sticks) unsalted butter, softened 2/3 cup (80 grams) confectioners» sugar 2 teaspoons (10 ml) vanilla extract 1 teaspoon salt 1/2 teaspoon baking powder 2 tablespoons (25 grams) turbinado (raw) sugar

Sprinkle a little powdered sugar and crushed cocoa beans on top and bake for about 20 minutes, or until golden and set.

For muffins 1-3/4 cups all - purpose flour (about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry jam

Beat cream cheese and butter for a couple of min until fluffy (I used the whisk attachment for my stand mixer) and sift in the powdered sugar and add the vanilla, beat for about 30 sec until combined.