Sentences with phrase «small mixing bowl until»

To make the drizzle, mix cocoa powder, melted coconut oil and honey together in a small mixing bowl until smooth.

Make the frosting: Whisk the ingredients in a small mixing bowl until smooth.

Combine the ingredients in a small mixing bowl until well mixed (leftover chipotle in adobo may be stored in the refrigerator for two weeks or frozen up to six months).

Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

Make the frosting: Whisk the ingredients in a small mixing bowl until smooth.

Meanwhile, whisk together the egg yolks, cheese, salt, and pepper in a small mixing bowl until smooth.

For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form.

Not exact matches

Mix the milled flaxseed in a small bowl and leave to sit for 5 - 10 minutes until it expands and turns gluey.

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, mix together the brown sugar, cinnamon, and butter until it forms a uniform spread.

While rolls are cooling, mix powdered sugar and orange juice in small bowl until well blended.

Orange mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs all the liquid.

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.

Place into a small mixing bowl and let thaw until you can combine them.

To prepare the cinnamon butter, mix the butter, vanilla and ground cinnamon in a small bowl until combined and well blended.

In a small mixing bowl, whisk the eggs until combined and a bit frothy.

In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

Mix almond flour, softened butter, 3 Tablespoons confectioner's sugar, vanilla and salt in a small bowl until a cohesive dough forms.

In a small bowl rub together the streusel ingredients until everything is well mixed and the flour is coated with butter.

Place the cornstarch and the whiskey in a small mixing bowl and whisk to blend until smooth.

In a measuring cup or small bowl mix together almond milk and apple cider vinegar, let sit for a few minutes until foamy.

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.

In a small mixing bowl, beat the cream cheese until smooth.

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 chimix 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 chimix 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 chiMix 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 chives

In a small bowl, beat together the butter and sugar until light and fluffy with a hand - held mixer, about 1 minute.

In a food processor pulse pretzels until coarsely ground in batches if needed until you get about 2 cups of crumbs (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.

Combine all ingredients in a small bowl and mix until well combined.

In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon until evenly mixed.

In a small bowl mix milk, oil, and egg until well blended.

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)

Combine all ingredients ina small bowl and mix until well combined.

Then whip the coconut cream in a small bowl with a hand - mixer until it's blended.

While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.

Lemon Cream: in a small bowl mix gelatin and water and set aside for 15 minutes at room temperature, until the gelatin absorbs all the liquid.

In a small mixing bowl, use a fork to combine coconut and food coloring until desired color has been reached.

To make the vinaigrette, combine the orange juice, vinegar, and honey in a small bowl and stir with a wire whisk until well mixed.

Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter.

Put the coconut cream in a small mixing bowl and whisk together with the remain ingredients until smooth.

In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or maple syrup, 2 tbsp Viva Naturals Organic Coconut Oil (melted) and stir until well incorporated.

- Whisk the eggs together in a small bowl for a few seconds or just until mixed, then gradually add them to the creamed butter mixture, beating continuously.

In a small bowl, with an electric mixer, beat cream cheese, condensed milk, egg substitute, and vanilla until blended.

Mix the sour cream, lemon juice and vanilla together in a small bowl until well blended.

Mix the oregano, breadcrumbs, lemon zest in a small bowl, season with salt and pepper, then sprinkle over the potatoes and roast them for another 10 minutes or until topping is golden and potatoes are tender.

In the meantime combine your cold coconut oil, coconut flour, tapioca flour, coconut sugar, cinnamon, sea salt and water in a small mixing bowl and stir until a well mixed crumbly dough forms.

Directions: Mix butter and miso together with a sturdy spoon in a small bowl until fully incorporated.

In a small bowl mix the tamari and arrowroot powder until dissolved.

In a small bowl, mix the canola oil, taco seasoning and garlic powder together until blended.

In a small bowl, beat egg and 1/2 cup crushed pineapple and add to the cooled «stuffing» mixture, mixing thoroughly until evenly incorporated.

Mix the cream cheese, icing sugar (start with the lesser amount) and vanilla extract in a small bowl until smooth.