Sentences with phrase «sugar in a separate bowl»

Measure out the sugar in a separate bowl.

Stir 3/4 cup mashed strawberries into cream cheese mixture.Beat heavy cream and confectioners» sugar in separate bowl until stiff peaks form.

After I mixed together the dry ingredients (flour, cocoa powder, cream of tartar, baking soda, and salt), I creamed margarine with sugar in a separate bowl with an electric hand mixer.

Beat together oil and sugar in a separate bowl, until smooth.

Mix the oil and sugar in a separate bowl and beat in the egg.

Not exact matches

In a separate bowl, combine 1/2 cup sugar and lemon zest and rub together until fragrant.

In a separate bowl, add the brown sugar, butter, pumpkin, egg, orange zest, and juice.

In a separate bowl, beat the cream cheese, egg yolk, granulated sugar and vanilla until smooth.

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 separate bowl beat the cream and sugar until stiff peaks.

In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer on high for 2 - 3 minutes.

In a separate bowl, combine both sugars, butter, peanut butter, milk, vanilla, and egg.

In a separate bowl, combine the sugar, cocoa powder and salt.

In another separate bowl, add cream cheese, egg yolk, sugar, vanilla essence, squeezed lemon juice and lemon rind and beat with hand mixer until it forms a smooth consistency.

Mix your sugars, oil, eggs, pumpkin and banana in a separate bowl.

In a separate bowl, stir together the vinegar and sugar and then pour over the lentil mixture.

In a separate bowl, whisk together the sweet potato, milk, and brown sugar.

Then in a separate large bowl beat together the butter and sugars until fluffy.

In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended.

In a separate large mixing bowl, mix together sugar, oil, and dairy - free milk.

Ingredients: Stir dry ingredients together in a separate bowl: 2 C flour, 1/4 C cornmeal, 1 t salt, 1/4 t baking powder / Put 1 C sugar and 1 C unsalted butter in the mixer / Set aside 2 egg yolks, 1 T orange zest, 1 t orange extract (or 1 t vanilla), 1/4 C finely ground walnuts (optional).

In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.

In a separate bowl mix together melted butter, sugar, and vanilla.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookieIn a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiein saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiein the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Rub lemon zest into 2 tablespoons of sugar, in a separate bowl stir the cinnamon into the remaining 2 tablespoons sugar.

In a separate bowl, sift together the powdered sugar, salt, baking powder, and citric acid.

In a separate small bowl, mix the cinnamon and sugar together.

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.

In a separate bowl, whisk to combine the brown sugar, coconut oil, sour cream or yogurt, eggs, vanilla, and mashed banana.

In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1 - 2 minutes until the consistency is smooth and creamy.

In a separate large bowl using a hand - held or stand electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no butter lumps remain (about 2 minutes).

In a separate large bowl using a hand - held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes).

In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.

In a separate bowl, whisk together the egg yolks, sugar, and salt.

In a separate bowl, I put together the oats, brown sugar, baking -LSB-...]

In a separate bowl place the eggs, sugar, essence and chilli, beat until the mixture becomes glossy and thick.

In a separate bowl, whisk together the raw cane sugar, maple syrup, pumpkin, and olive oil.

Whisk almond milk, maple syrup, sugar, corn starch + baking powder (or eggs), vanilla, spices, and salt together in a separate bowl.

In a separate mixing bowl, combine 1/2 cup brown sugar, chopped almonds, rolled oats, flour, nutmeg, and butter.

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg and coconut oil.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the paIn a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pain 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

In a separate bowl, sift together the flour, granulated sugar, cocoa, salt, and baking soda.

In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.

In a separate bowl, whisk together eggs, milk, brown sugar, molasses, vanilla and oil.

In a separate bowl, add mascarpone cheese, brown sugar, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

In a separate bowl mix the butter and sugar and beat with an electric mixer until light and fluffy.

In a separate bowl, stir coconut sugar and pecans together.

In a separate bowl with an electric mixer (or in the bowl of a stand mixer), beat the butter and brown sugar for about 2 minutes on medium speeIn a separate bowl with an electric mixer (or in the bowl of a stand mixer), beat the butter and brown sugar for about 2 minutes on medium speein the bowl of a stand mixer), beat the butter and brown sugar for about 2 minutes on medium speed.

In a separate mixing bowl, combine the whipping cream, vanilla and remaining 1/3 c powdered sugar.