Drizzle 3
tablespoons ice water over mixture.
Not exact matches
Stir together the
icing ingredients (adding a
tablespoon of
water or two if necessary to make spreadable) and spread evenly
over bars while they are still warm.
Sprinkle 4
tablespoons of the
ice water over the mixture.
Sprinkle 2
tablespoons of the
ice water mixture
over the dough.
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup
water, 1
tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour
over ice into a chilled glass and that's sipping cucumbers.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g)
icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in small saucepan
over medium heat until sugar dissolves.
Pour a couple of
tablespoons of syrup into a cup, add a few scoops of
ice cream, and pour the sparkling
water over the top.
Slowly drizzle
ice water over the flour mixture a few
tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.
Sprinkle 2
tablespoons of
ice water over the mixture.
Drizzle 2
tablespoons ice water evenly
over mixture and gently stir with a fork until incorporated.
Directions: Blend all ingredients in blender until smooth / Add several
tablespoons water until you have the right consistency — about 2 — 4T, blend again / Serve
over ice.
Sprinkle 2
tablespoons of
ice water over the mixture.
Drizzle the
ice water over top, a
tablespoon at a time, tossing the mixture with a fork until the dough comes together.
Sprinkle the
ice water extract mixture 1
tablespoon at a time
over the mixture and pulse once after each addition.