Sentences with phrase «so of batter»

Step # 5: Take a teaspoon or so of the batter and drop onto a plate lined with parchment paper.

Put a tablespoon or so of batter in each muffin cup (just enough to fill the bottom of the cup).

Not exact matches

And Nevada's housing market, battered so badly in the recession, is showing some real signs of life.

Is it a story of public companies that are so battered by market demands for buybacks that they can't invest in really cool research like self - driving cars, leaving the market open to private companies who can?

The call for prayer comes as the second major category five storm to hit the Caribbean this month - Hurricane Maria - has battered the island of Dominica and is likely to hit Puerto Rico and the British Virgin Islands in the next day or so.

My copy of Jane Eyre is so incredibly dog - eared, the spine so battered, that I couldn't help but love this book.

And there is something equally fateful, as has been noted so often, in the exact fittingness of the game's dimensions: the ninety feet between bases, the sixty - and - a-half feet between the pitching rubber and the plate, that precious third of a second in which a batter must decide whether to swing.

One way or another it is true with all of us that the ultimate test of character comes when trouble comes, when some battering shock befalls us and the question presented to our goodness is not so much whether we will do a right deed as whether we can stand up with integrity of soul under what life does to us.

I do have to say that it was hard for my food processer to make sweet potato / date pure, so I ended up giving up my quest for perfection and letting chunks of dates remain in batter.

I had to cook them for over an hour and they are still raw and look like the batter... I used a wider thinner dish so they are probably half the height of your recipe.

This blend of oats, almonds and flax makes each pancake brilliantly thick with a perfectly warm, squishy middle — just like good american pancakes, while the addition of ripe banana to the batter also makes them deliciously sweet so you just need a drop of pure maple syrup for extra deliciousness!

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

In an economy where food companies and restaurants have skimped on size and ingredients, Cheeburger remains committed to its plethora of choices, such as more than 300,000 milkshake flavor combinations, 25 free burger toppings and an onion ring batter that's so good the company literally packages and sells it.

I do love your method of battering and baking the chicken though, so maybe I'll try it with some orange sauce or some such!

Everything's been about chocolate for me lately so I added a dose of cocoa along with a handful of chocolate chips to the batter and studded them with fresh cranberries for that sparkly touch.

The batter came out very stiff though so it was kind of hard to spread it amongst the 12 muffin cups.

Quinoa flour can sometimes be a bit more absorbent so if you're find the batter is SUPER thick (it should be thick but still stirable) add a bit of non-dairy milk to thin it out.

Remove the pan from the heat and turn the batter into the bowl of an electric mixer fitted with the paddle attachment and stir for a minute or so on low just to cool it down a bit.

The batter was a bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c of oats because the batter was so dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?

The day I made these, I was so caught up admiring (and instagramming) my gorgeous fresh farm eggs that I forgot to take a photo of me adding the eggs to the batter.

Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium / high speed for about 1 minute so that the batter is fluffy.

Also, I tossed them with a little bit of flour so they didn't turn the batter blue.

I made the mistake of using a recipe from one of the rainbow pancakes from another blog and the batter was WAY to thin — so I had to add more flour to make it work.

Hi Derrian, You are dolloping half the cream cheese batter onto half the brownie batter, then repeating this so you have layers of brownie batter and cream cheese batter.

We were out of town for the 4th so I couldn't make subs for us gluten - free folks (besides the fact that I ran out of flour and so did Better Batter).

- repeat with the other half of the batter, so you end up with two waffles.

Also, they tend to spread out quite a bit during the baking process, so I decided to use about 1 1/2 tablespoons of batter per cookie, which yielded the best cookies.

A low - fat non Greek yogurt should be thin enough so you don't need to add water to the batter, but of course, the consistency of different yogurt brands vary.

I let the batter sit for about 8 hours (due to morning enthusiasm and midday laziness rather than any intelligent design); I think that letting it rest a short while gives the flour granules time to absorb some of the liquid so it won't be too grainy?

The batter was very thin, so scooping into muffins cups resulted in a lot of drips & drabs on the tin and the counter.

I only had two bananas, so I added about 3 tbsp of milk to loosen the batter up.

My batter was too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk.

I used a ladle to pour out the batter so it only made ten but those ten pancakes were the size of small plates!

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.

I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch of chocolate chip cookies, and it was always so much fun to help mix up the batter, carefully scoop out the cookie dough on the pans, and wait anxiously until the timer went off and they were cool enough to eat.

Ladle out about a 1/4 cup of the batter and lift the pan up and swirl the batter around so that it coats the pan.

Made as directed the first time except I was out of ground flaxseed so I used ground chia instead and had to thin the batter with more milk slightly.

There were a couple of mixed reviews, so with this in mind, I changed up the flour, and used an extra large egg — as some of the reviews said the batter was too thick.

One where the chocolate chips actually stay suspended in the batter and don't sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible...

I usually bake cocoa ones for a couple of minutes longer because the cocoa can make the batter sticky — it depends on the cocoa, so I recommend checking them.

If the batter is a little thick then add a tablespoon or so of milk to thin it out a little bit.

I'm so disappointed in the cake batter of this recipe.

So adding a little melted chocolate to some of the batter only makes me a happy camper.

Spread the batter out into the prepared pan then evenly scatter the rhubarb over the top and follow that with the reserved topping, squeezing it in your hand then sort of breaking it up gently before sprinkling so you get some chunks.

Divide the pumpkin batter between 6 - 8 muffin compartments (when you're finished with all of the batter, including the chocolate, your muffin compartments will be full, so eyeball it that way).

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

It makes the muffin batter so smooth and so moist when they come out of the oven.

I still have half of the batter left over, so I'm going to add white chocolate!

This lemon bundt cake is so full of bright lemon flavor thanks to zest and juice in the batter, and then more juice in the glaze.

Tilt the pan so the batter coats the entire surface of the pan, if needed.