Sentences with phrase «tablespoon confectioners»

In a food processor, pulse toasted pecans with 2 tablespoons confectioners sugar until finely ground.

3/4 cup pecans (3 ounces), toasted and cooled, plus about 32 pecan halves (3 ounces) 2/3 cup plus 2 tablespoons confectioners sugar 1 1/4 cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter

2 sheets frozen puff pastry, thawed 3/4 cup cream cheese 1/2 cup apricot jam 1/4 cup orange marmalade 1 small bar of milk or semi-sweet chocolate 1/4 cup milk 1 egg 1 teaspoon milk 1 1/2 tablespoons confectioner's sugar, for sprinkling

3 cups chopped fruit (berries, stone fruit, tropical fruit) plus more for serving 1/4 -1 / 2 cup granulated sugar 2 cups heavy cream 1 cup Greek yogurt 1/4 cup plus 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract Crumbled cookies for serving.

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

Place 2 - 3 Tablespoons confectioners» sugar in a shallow bowl and roll each cookie until coated.

for the peanut butter filling: 1/2 stick butter, softened and cut into cubes 1/2 cup smooth peanut butter 1/2 cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extract

For filling 8 ounces mascarpone cheese 1/2 cup 2 % vanilla yogurt 2-1/2 tablespoons confectioners» sugar Zest of half a lemon

1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped

Whipped Cream Topping: 1 cup heavy cream, cold 2 - 3 tablespoons confectioner's sugar 1 teaspoon pure vanilla extract chocolate shavings (optional) lime zest (optional)

Whipped Cream: 1 cup heavy cream, cold 2 tablespoons confectioner's sugar 1 teaspoon pure vanilla extract

1 cup unsalted butter, cut into cubes 6 tablespoons dark brown sugar, packed 4 tablespoons confectioners sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon Kosher or sea salt 2 1/4 cups all - purpose flour

1 15 - ounce container ricotta (about 2 cups) 2 tablespoons confectioners» sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)

Whipped Cream Frosting: 3 cups heavy cream, cold 4 - 6 tablespoons confectioner's sugar 1 tablespoon pure vanilla extract 3/4 cup full - fat sour cream

Whipped Cream & Garnish: 1 1/2 cups heavy cream, cold 2 tablespoons confectioner's sugar chocolate curls, for garnish (optional)

Mousse: 7 ounces bittersweet chocolate, chopped 2 tablespoons cocoa powder (natural or Dutch process) 3 tablespoons hot tap water 1 1/2 cups heavy cream, cold 1 teaspoon pure vanilla extract 1 1/2 tablespoons confectioner's sugar pinch of Kosher or sea salt

2 cups all - purpose flour 2 tablespoons confectioners» sugar 4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup margarine (1 stick) 1 cup milk

4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sugar.

Ingredients 1/2 recipe Orange - Olive Oil Pound Cake 1/3 cup apricot jam 1 1/2 cups frozen raspberries 3 tablespoons sugar juice from 1 large orange 1 1/3 cup whipping cream 3 tablespoons confectioners sugar 1 teaspoon vanilla extract 1/4 cup toasted almond slices for garnish (optional) 1 pint fresh raspberries for garnish (optional)

For toppings 1 cup heavy cream 2 tablespoons confectioners» sugar 1/2 teaspoon vanilla extract 1 pint strawberries, hulled and thinly sliced Mint leaves for serving

For filling 6 ounces cream cheese, room temperature 3/4 cup smooth peanut butter, room temperature 1 cup whipping cream, chilled 1/2 cup plus 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract

Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar.

Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar.

1/2 cup white chocolate chunks or chips 2 cups white chocolate almond bark (I think I used around 4 - 5 cubes) 1/3 cup gingersnap cookie crumbs, plus more for garnish 1/4 cup canned pumpkin purée 1/4 cup graham cracker crumbs, plus more for garnish 1 tablespoon confectioners» sugar 1/2 teaspoon orange zest 1/8 teaspoon ground cinnamon Pinch of fine salt 2 ounces cream cheese, softened

Non-stick cooking spray 3/4 cup granulated sugar 4 tablespoons water 2 large egg whites 2-1/2 cups heavy cream 1 vanilla pod, seeds scraped out 8 ounces strawberries 3-1/2 ounces raspberries 1 tablespoon confectioners» sugar 2-1/2 ounces bittersweet chocolate, roughly chopped

1-1/3 cups roasted salted peanuts 2 teaspoons honey 1 teaspoon canola oil 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 12 ounces dark chocolate, finely chopped

For the filling and cream: Grated zest of half a washed lemon 1/4 cup lemon juice 1/4 sugar 3 tablespoons butter 1 large egg 1 large egg yolk 3/4 cup heavy cream 2 tablespoons confectioners sugar

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

Place 2 - 3 Tablespoons confectioners» sugar in a shallow bowl and roll each cookie until coated.

For the pastry cream 1 cup whipping cream Zest of 1/2 lemon 1 1/2 tablespoons lemon juice 2 1/4 tablespoons confectioners» sugar