Sentences with phrase «sugar butter mixture»

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Mix sugar butter mixture with the nuts chocolate one.

Not exact matches

Alternatively, use a hand mixer to combine the butters with honey / sugar and vanilla seeds and then add the butter mixture into the bowl with the dry ingredients.

In a separate large bowl using an electric mixer, beat together the butter, sugar, lemon zest & lime zest until the mixture is light and fluffy.

In a large bowl, using a stand mixer or hand mixer, blend room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.

Shortbread: In food processor, process flour, sugar and butter until mixture looks sandy and begins to clump.

Pour the butter / sugar mixture over the toasted ingredients and mix through thoroughly to combine.

The Duffin is a hedonistic Cinnamon Sugar Donut Muffin (hence my moniker «Duffin») whose butter - laden batter results in a light, melt in your mouth texture and inexorable pleasure from the butter - cinnamon - sugar mixture across its top.

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

Third, chess pie is a pie that's filled with a mixture of eggs, sugar, and butter.

When the butter is completely melted, gradually add the sugar mixture to the butter until fully combined.

Combine flour, cocoa powder, baking powder and salt in a small bowl and stir into butter / sugar mixture.

I was also careful not to beat it too much with the addition of each of the 3 eggs (I did lightly beat each prior to adding it) to the butter & sugar mixture.

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

Add vegan butter, coconut sugar, pulse a few more times and then press the mixture into the bottom of the spring form pan.

Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.

Stir the sugar and salt into the crumbs, then pour the brown butter over and stir until the mixture will stick together when pressed.

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 think I may be creaming the butter, sugar mixture too long.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

Add about 1/3 of the dry mixture to the butter - sugar mixture and gently stir about 5 - 7 times.

Today I just happened to stock up on pumpkin... and no, I don't wear a tinfoil hat but something is going on... I used the leftover cinn / brn sugar / butter mixture on toast later in the week.

Immediately return to burner and turn heat down to low while blending and dissolving the sugar / corn syrup mixture into the butter.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

In your food processor mix flour, salt, sugar, ground almonds, sahlab powder, pistachio, coconut and butter until mixture gets crumbly.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Add half the dry ingredients to the butter - sugar mixture and beat a few seconds to combine, before adding half the milk.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

Sprinkle the brown sugar mixture over the butter.

The nibs are then crushed into a thick paste called chocolate liquor (which, ironically, contains no alcohol), and then added to a mixture of sugar, cocoa butter, milk and vanilla.

Form the coconut / sugar / butter mixture into small balls (about a tablespoon, but it doesn't really matter since these are no - bake!)

Dip the top of the cooled muffin into the melted butter then immediately in the cinnamon - sugar mixture.

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.

Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste.

I couldn't get the butter mixture to absorb all the powdered sugar and custard powder.

Add the sugar and collagen hydrolysate to the flour mixture, then pour in the coconut oil and butter.

It's quickly made with all the staple ingredients we adore such as butter, milk, vanilla extract, eggs and flour and topped with sliced apples and a simple mixture of cinnamon, sugar and warm spices.

Mix the brown sugar and cinnamon in a bowl, then cut in the butter until mixture is coarse.

In a large mixing bowl with a handheld mixture, cream the butter with the sugars until light and fluffy.

Add mixture to the creamed butter and sugar.

According to the recipe: «Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon - sugar mixture».

I added some chocolate swirls on top of this pie using a mixture of cocoa, sugar, and butter.

Combine butter and sugar - ginger mixture in a large bowl; cream together with a mixer until light and fluffy.

I followed the directions exactly, except I took a tip from the Pioneer Woman and mixed the cinnamon - sugar mixture into the softened butter and spread it onto the bread all together.

To the chia mixture add coconut sugar, vanilla extract and butter; add dry mixture to large bowl until all the ingredients are combined.

Should I have added water to the butter and sugar mixture?