Sentences with phrase «salt until light»

In a small bowl, whisk together the melted coconut oil, maple syrup, cocoa powder, and sea salt until light and fluffy.

For the tart shell, use a stand mixer fitted with the paddle attachment to cream the butter, sugar and salt until light and pale, about 2 to 3 minutes on medium speed.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and salt until light and fluffy, about 5 minutes.

With an electric mixer beat the butter, sugar, vanilla and salt until light and fluffy — several minutes.

In a small bowl, whisk the ricotta with 1 tablespoon of the honey, the lemon zest and salt until light and fluffy, 2 minutes.

Beat honey, egg, vanilla and salt until light; stir in chocolate chips and nuts.

Make the frosting: whip butter with powdered sugar and salt until light and fluffy; add in the milk while whipping so that the mixture is thick but spreadable.

In a large bowl, use an electric mixer to beat the cream cheese, marshmallow creme, vanilla extract and salt until light and fluffy, about 2 - 3 minutes.

In the bowl of a mixer, beat butter, sugar, lavender and salt until light and fluffy.

using a stand or hand mixer on high speed, cream together the butter, sugars, and salt until light and fluffy

Not exact matches

Using a hand mixer combine butter, sugar, Bailey's, and salt mixing until light and fluffy.

In a mixer bowl with whipping attachment, whip eggs, sugar and salt at high speed until mixture is fluffy, light and airy.

I used a combo of light and dark brown sugar for extra flavor and added a little more salt and espresso powder than the recipe called for, until I thought it tasted just right.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked misalt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked miSalt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

In a mixer bowl whip eggs, sugar, salt, and vanilla at high speed for 5 - 6 minutes until you get a very fluffy and light mixture.

In a medium bowl using a hand mixer on medium speed, beat together the mascarpone cheese, Parmesan, salt, lemon zest, egg and egg yolk until light and fluffy, about one minute.

Using a mixer and paddle attachment, cream butter, egg, sugar, bananas, salt and extracts together until light and fluffy.

Creamed 3oz salted butter with 4oz icing sugar until my arm was sore and the mixture was very light and fluffy.

In a large bowl beat together the butter, sugar and a pinch of salt, with an electric whisk, until light and fluffy.

Purée almonds, oil, salt, and 1/2 cup water in a high - powered blender on high speed until thick, light, and smooth, about 3 minutes.

For the cake, place butter, sugar, salt, and lemon zest in a large mixing bowl and cream until light and fluffy.

In a mixing bowl, cream butter, brown sugar, vanilla and salt with an electric mixer on medium speed until light and fluffy.

Whisk the oil, sugar, salt, and egg together vigorously until lighter in color and fully homogeneous.

In the bowl of a stand mixer, whip the egg yolks, salt, and sugar until light and creamy (approx. 2 minutes on high speed).

While the salmon is cooking, sauté and cover the chopped kale in a small amount of oil and salt over medium until wilted and a lighter shade of green.

Make the cake: cream butter, salt, and sugar together until light and fluffy; add in each of the eggs and beat on high until doubled in volume.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

In the bowl of a stand mixer, beat the cream cheese, butter, vanilla extract, peppermint extract and a pinch of salt until the mixture is light and fluffy.

You simmer it for 15 minutes until light amber in color, and thickened a bit, and finish it off with some course flaky salt for balance.

Add the vanilla bean, pumpkin pie spice, soy creamer and salt; mix until light and fluffy.

But summer doesn't seem the right time our typical preparation — chunked and roasted until brown with salt, pepper and olive oil — and this torte, cut with yellow summer squash is lighter and perfect, especially served right from the oven with a green or tomato salad.

In a bowl of stand mixer fitted with a whisk attachment whisk eggs, sugar and a pinch of salt until they become light and fluffy.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

Meanwhile, in a medium bowl, whisk brown sugar, egg yolks, and salt for a minute or two, until light and fluffy.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Scatter the whole almonds inside a small ovenproof dish, sprinkle over the salt and water and roast for 10 minutes, or until light - brown.

To make the waffle batter: Beat together the eggs, butter or oil, salt, and baking soda until light.

Add both sugars, salt and vanilla extract and beat until light and fluffy, about 2 - 3 minutes.

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2 - 3 minutes.

Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 Laughing Cow Light Garlic & Herb Cheese Wedges until melted.

Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)

Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute.

In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes.

Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

Ingredients 150 g whole rice, washed in cold water, well drained then cooked in water until very tender 160 g rice malt syrup 3 tablespoons light and fruity extra virgin olive oil zest of 1 organic lemon, grated 3 tablespoons whole rice flour 80 g corn flour (GMO - free) a pinch of whole sea salt a -LSB-...]

Add the vanilla seeds, sugar, and salt, and beat until fluffy and light, 2 - 3 minutes.

In a small bowl, beat eggs, vanilla, salt and sugar with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it's worth it!).