Beat cream cheese, butter and vanilla extract in
small mixing bowl on medium speed until fluffy.
Not exact matches
1) Sift the flour into a
mixing bowl 2) Add the salt to the flour,
mixing together 3) Add the olive oil,
mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well
on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough
on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a
small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
In a
small bowl, beat the butter and sugar with an electric hand
mixer (use only one beater blade, if possible)
on low speed until combined, then increase speed slowly to medium - high and
mix until until light and fluffy.
In
small bowl, beat whipping cream with electric
mixer on high speed until stiff peaks form.
If you're going to add the vanilla glaze,
mix the three ingredients together in a
bowl (add
small amounts of the almond milk at a time, you may not need the full tsp) and wait until muffins are fully cooled to drizzle it
on or else it'll just drip off.
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 chiv
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 chiv
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 chiv
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 chiv
on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
Mix grated ginger with sesame oil in a
small bowl Rinse bok choy and cut in half lengthwise With the cut side facing up place bok choy in steamer
bowl Sprinkle with lemon zest and oil and ginger mixture Steam for 6 mins Sprinkle
on lemon zest Enjoy
To assemble the salad, start by filling your salad
bowl with
mixed baby greens and then adding the bacon crumbles, some diced avocado, fresh tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles in separate,
small piles
on top.
Mix the egg and cream in a
small bowl and brush it
on the pie crust strips then sprinkle with the coarse sugar.
1) Put flour, salt, sugar and melted butter in a
mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a
small ball and place it in a
bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it
on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
In a
small bowl,
mix together the cinnamon and stevia and sprinkle
on top of the banana bread.
Directions: Using a mortar and pestle, or a
small grinder,
mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this
mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid
on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the
bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
--
On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase
mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized
bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and
mix together all of your baking and snack ingredients in a
small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough
on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies
on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely
on the sheet pan (or just eat them immediately..
on the sheet pan (or just eat them immediately...)
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 another
small bowl, beat whipping cream with electric
mixer on high speed until stiff peaks form.
Items needed for 2
bowls: 1/4
small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced
on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice
mix
Mix together the granola crumble in a
small bowl and add it
on top of the muffins.
When rolls have risen,
mix the milk and water in a
small bowl and brush the mixture
on the tops of the rolls.
Mix together spices in a small bowl and then rub the mix on each side of the tofu piec
Mix together spices in a
small bowl and then rub the
mix on each side of the tofu piec
mix on each side of the tofu pieces.
... that's why I prefer the double boiler... It is very easy to improvise a double boiler, use a
small pot with 1 inch of water
on the bottom and place a bigger diameter glass pyrex
bowl, or a stainless
mixing bowl on the top.
Then I got out a
small bowl, and
mixed together some cinnamon, some brown sugar, and some rolled oats, and sprinkled it
on top.
Mix together all the ingredients for the topping in a
small bowl and spread evenly
on top of the batter.
In a
small bowl mix the panko breadcrumbs, nutritional yeast, salt, pepper, chinese spice and cajun and place the
mix on top of the mushrooms (gills) spreading the
mix out evenly to coat the entire surface.
In a large
bowl sift the flour, add the soften butter cut
on small cubes and
mix until crumble - like.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium
bowl 2) In another medium
bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and
mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make
small pancakes (the
smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook
on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
In another
small bowl with electric
mixer, beat whipping cream, powdered sugar and vanilla
on high speed until stiff peaks form.
Mix the balsamic vinegar, dijon and maple syrup
on a
small mixing bowl.
1) Wash and remove leaves from strawberries 2) Slice strawberries into
small pieces and put in a large
mixing bowl 3) Pour sugar
on top of cut strawberries and
mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass jars and cap them
In a
small bowl mix the 1/4 cup sugar and 1 teaspoon cinnamon together and roll the biscuits around in it and place
on the cookie sheet.
In the
bowl of a stand
mixer fitted with a whisk attachment, whisk chilled heavy cream, sugar and vanilla extract
on low speed until foamy with
small bubbles.
In a
small bowl,
mix the crumbly topping ingredients together and evenly distribute
on top of the coffee cakes.
In a
smaller bowl,
mix together your sweeteners and oil / butter (you may have to do this
on the stovetop or microwave to melt it), and stir into the larger
bowl to coat the granola.
For cocoa - spice frosting, in a
small mixing bowl beat butter
on medium speed for 30 seconds.
Place the flours, baking powder and spices in a large
bowl and
mix well.In a
small pan, melt together the coconut oil, date nectar and brown sugar (or alternative)
on a low heat.
For a flakier crust, whisk an egg yolk in a
small bowl,
mix in about a teaspoon of water and brush lightly
on top of pie crust.
In a
small bowl,
mix the lime juice and half of the garlic together, rub it
on both sides of the fish and let sit for 15 minutes.
Using an electric
mixer on medium - high speed, beat egg whites in a
small bowl until soft peaks form.
Mix salt and chile in a
small bowl and spread out
on a
small plate.
In a
small mixing bowl, cream the butter, sugar, 1/4 cup of the chai milk, and vanilla extract, using a hand
mixer on high speed, until combined.
Beat cream cheese, 1/2 granular sugar, eggs, pumpkin and pumpkin pie spice in a
small bowl with electric
mixer on medium speed until well blended.
Directions: Butter a loaf pan (the original recipe uses a silicon loaf pan, so skip the butter if you have one) / Put all the dry ingredients into a large
mixing bowl and
mix well / Meanwhile in a
small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and
mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out
on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).
In
small bowl,
mix together Sriracha and queso and drizzle
on top of wontons.
-- Combine buttermilk and cream soda in a
small bowl and alternate adding that combination with the flour mixture with the
mixer on low, starting and ending with the flour.
In
small bowl, beat cream cheese, sugar and vanilla with electric
mixer on medium speed until smooth.
Step 2 - beat butter, extract, sugar, eggs, flour and milk in
small bowl with electric
mixer on low until ingredients are just combined.
For the Chocolate glaze, place the chocolate chips and the palm shortening in a
small microwavable
bowl, and microwave
on high in 30 second increments, stirring each time, until the chocolate chips and palm shortening are melted and
mixed until smooth.
In a
small bowl,
mix the eggs and oil and then add to the stand
mixer while beating
on low.
Place the chocolate in a
small deep glass
mixing bowl and place the
bowl in the microwave
on high for 30 seconds, stir, and place back in the microwave for another 30 seconds.
Heat up a large skillet
on medium heat with a little butter and olive oil (this ones for the patties) combine and
mix in a large
bowl the cooked veggies, zest, sea salt, egg and almond flour, turkey meat and sausage (removing the casings) With your hands make patties to about the size of your palm or
smaller (I make them
smaller for my kids) Add the formed patties to the skillet and let them cook until the rim of the patties are white Flip (add the cheese if desired) and cook for another four minutes Serve
In a
small blender, add egg whites, blend
on high until frothy, and then fold egg whites into pie filling mixture in large
mixing bowl.