Sentences with phrase «remaining cup sugar»

Not exact matches

Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

Combine remaining 1⁄4 cup sugar and pumpkin pie spice in small bowl.

Continue beating, gradually adding the remaining 1/4 cup of the sugar until soft peaks form.

Whisk 1 container of the yogurt (3/4 cup) and 1 tablespoon of the remaining sugar in small bowl.

Put the remaining 1/4 cup vanilla bean sugar in a medium bowl.

When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

Beat the cream cheese and remaining 300g cups sugar until creamy in the bowl of a standing mixer or using a hand mixer.

Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

Add in remaining 1/4 cup confectioners» sugar, corn syrup, vanilla extract, butter and cocoa power and mix until combined.

Beat in remaining 3/4 cup orange / sugar, 2 tablespoons at a time, until mixture is thick and foamy, about 4 minutes.

In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites until just foamy, them sprinkle the remaining 1/4 cup of sugar into the whites, whisk to stiff peaks.

In a small bowl, combine remaining 1/4 cup sugar and the spices.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

In a medium saucepan, warm up the remaining 1/2 cup cream, milk, sugar, and salt.

Gradually add in the remaining 1 cup sugar and beat until light and fluffy, about 5 minutes.

Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside.

In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt.

Melt remaining 1/2 stick o butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp.

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.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners» sugar on medium speed until the cream cheese is satiny smooth.

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

In a large bowl with the same beaters (no need to wash them), beat the remaining 1/4 cup sugar with the butter until light and fluffy.

In a small saucepan over medium heat, heat the milk and remaining 1/4 cup sugar until the mixture reaches a gentle boil.

1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish

Meanwhile, in a mixing bowl, whisk the remaining 1/2 cup of granulates sugar, the lightly beaten egg yolks, and the cornstarch together until smooth.

Mix in remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt.

Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice.

Place the remaining 2/3 cup powdered sugar in a sealed bag.

Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom seeds and bring to a boil.

Meanwhile, in a another large mixing bowl, beat together the eggs, remaining 1 cup sugar, and remaining 1 teaspoon zest until smooth.

In a heavy 4 - quart saucepan, combine milk, cream, corn syrup, salt, and remaining 2/3 cup (133 grams) sugar.

Scatter over the remaining 1 / 2 - cup sugar and the pinch of salt, then beat to a stiff meringue.

Combine the egg yolks and the remaining 1/2 cup of sugar in a medium mixing bowl and whisk until smooth.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2 - 3 minutes).

Meanwhile, mix 1/2 cup sugar, the remaining 1/4 teaspoon cinnamon, the remaining 1/4 teaspoon salt, and the cornstarch in a large microwave - safe bowl; add the apples and toss to combine.

Bring remaining 1 cup sugar (I reduced this a bit — used more like 3/4 cup), peach slices and lemon juice to a boil over high heat, stirring constantly.

In a medium saucepan over high heat, stir together the sugar, corn syrup, salt and the remaining 1/2 cup of water.

Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine.

In a large mixing bowl, cream together the butter and the remaining 1/2 cup sugar.

Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.

Add butter, vanilla and remaining 3 1/4 cups powdered sugar to the strawberry puree.

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt.

In large bowl, whisk remaining 1/2 cup sugar with eggs, yolk, vanilla, and salt.

In the small bowl with the remaining spices, combine 1/2 cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and pepper and pour into the baking dish.

While the cakes are cooling, make the lemon syrup: in a small nonreactive saucepan, combine the remaining 1/4 cup (50g) of sugar, the lemon juice and the water.

Top the ham with the remaining 1 1/2 cups of brown sugar, making sure it is evenly distributed over the entire ham.