Sentences with phrase «sugar topping until»

Roll dough ball in brown sugar topping until covered.

Alternatively, place oven on broil and, with the rack on the highest notch, broil the sugar topping until just golden.

Not exact matches

«It was just something that I was making in my kitchen because I didn't like sugar,» says Woolverton, whose company, Halo Top Creamery, has landed at No. 5 on Inc.'s 2017 list of the fastest - growing private companies in the U.S. «It wasn't until later, when I got an actual $ 20 ice cream maker, that I was like, «Oh, wow, there's something here.»»

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

I mixed up a little cinnamon sugar butter (just smushed butter around with cinnamon and sugar until it was all creamed) and put that on top.

Scrape batter into prepared loaf pan, smooth top, sprinkle with cinnamon - sugar, and bake for one hour or until a toothpick inserted comes out clean.

Microwave on regular power for 3 minutes or until oatmeal is thoroughly cooked and softened, stir, top with additional sugar and cinnamon mixture and enjoy!

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Sprinkle the top with some extra pumpkin seeds and turbinado sugar, and bake in a preheated 350 degree oven for 40 - 45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.

Then I fried peaches in butter and sugar until they got all caramel - y and put them on top.

Place coffee in fridge to cool - Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy - With the mixer on medium - low, add the sugar in 3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shavings

Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined.

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

These Honey Braised Carrots are simmered in butter until they're tender then a honey and brown sugar sauce is added on top to bring in all the flavors.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

In a large bowl, beat the heavy whipping cream, sugar, and coconut rum together until topping is thick and spreadable.

Toast the trays of bread in the oven until the bread is golden, and until the cinnamon - sugar makes a caramelized crunch on top, for about 7 to10 minutes.

The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar, add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a little jingle, a little bling to look like they were in the spirit.

Generously sprinkle sugar on top of the banana slices and burn using a blowtorch until caramelized.

Line 2 large baking sheets with parchment paper on top of the piping guide, and set aside.In the bowl of a food processor, combine the ground almonds and powdered sugar, and pulse until completely combined and homogeneous.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

Prepare topping: In a small bowl, stir sugar, oats and butter until combined.

Whisk until the butter and sugar are melted, it is ready when the mixture is thoroughly combined (no butter floating on top) and the sugar is no longer grainy.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

Sprinkle a little powdered sugar and crushed cocoa beans on top and bake for about 20 minutes, or until golden and set.

And finally, the graham cracker crumble on top is a mixture of graham cracker crumbs, butter and sugar, that is baked until crispy.

6 Top the cookies with sparkling sugar: Make the egg white wash by beating the egg white with 1 tablespoon of water until foamy.

Add powdered sugar and mix well with a mixer until you get a fluffy topping.

Top each with a pastry shape, brush lightly with water, scatter with demerara sugar and bake until pastry is golden and crisp (12 - 15 minutes).

Available now until 3 July 2017, the range consists of two flavour variations — Krispy Kreme Classic dipped in Nutella with caramelised hazelnuts and Nutella filled with an icing sugar topping.

To make the topping, combine the flour, sugar and butter in a bowl and rub with your fingertips until mixture resembles breadcrumbs.

Top with a couple of tablespoons of sugar, and bake for around 30 minutes, until the shortbread is light golden brown and some of the berries have released their juices.

Sprinkle the tops with a little turbinado sugar and bake for 12 - 15 minutes until baked through.

Mix the icing sugar and bourbon together in a bowl until smooth, then spoon into a small piping bag and drizzle over the top of the doughnut.

Heat Chocolate Hazelnut spread in microwave until warm and fluid like (about 20 seconds) Drizzle over skillet and then top with powdered sugar...

The dates, sugar and butter are simmered on the stove - top until the dates and sugar have melted together.

Pour into serving bowl, sprinkle cinnamon and brown sugar in a cross-hatch pattern on top, serve immediately or refrigerate until serving time.

FOR THE TOPPING Just before serving, beat cream and sugar in a bowl using an electric mixer until it just holds stiff peaks.

I add a mixture of cinnamon and sugar on the top of the casserole after it has baked, then I pop it under the broiler for just about a minute... just until the cinnamon - sugar becomes a crispy topping.

Sprinkle with sugar and bake for about 20 minutes, depending on the size of your scones, until the tops are a nice golden brown.

Top each bagel half with the brown sugar mixture and place under a broiler for 3 - 5 minutes until slightly bubbly.

For the topping, use an electric or stand - up mixer on medium - high speed to beat the cream, mascarpone and powdered sugar until soft peaks form.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

To finish the cake, whip the cream with the powdered sugar and vanilla extract until stiff, then spread over the top and sides of the cake.

Pour the corn syrup over the top of the sugar, and heat, while stirring frequently until the sugar melts and is golden brown, about 30 minutes.

THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie.

To make the topping, beat cream to soft peaks then gradually add powdered sugar and beat until stiff.

Sprinkle lightly with sugar, then bake until filling is bubbly and topping is golden, about 45 - 50 minutes.

Transfer the batter to the lined baking tray, top with extra cinnamon and sugar and refrigerate for an hour or so, until it has firmed up slightly.

Bake the scones for about 15 minutes, until they are golden at the edges (hs: I couldn't help but give them a little sprinkle of sugar and a quick kiss of with the broiler for a bit of color on top).