With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and
mixing until incorporated before adding more, about 4 minutes between additions.
With the mixer on low speed, alternate adding 1/3 of the flour mixture and 1/2 of the milk, starting and ending with the flour and
mixing until incorporated after each addition.
- To the sugar / egg / butter mixture, add about 1/3 of the flour mixture, and
carefully mix that until incorporated; add another 1/3, and mix to incorporate, then the final 1/3 and again mix to incorporate well.
Melt the 3 ounces of chocolate in the microwave (in 30 second intervals, mixing with a rubber spatula until it is melted), and then after letting it cool for a few moments add to the
batter mixing until incorporated.
Alternate adding one third of the flour mixture and one half of the milk, starting and ending with the flour, and
mixing until incorporated after each addition.
While kneading, slowly add butter in batches,
mixing until incorporated before adding next batch, 3 - 4 minutes; continue kneading for 4 minutes more after last of butter is added.
- Add all - purpose flour, cornmeal, rye flour, and baking powder and
mix until incorporated.
Add all - purpose flour, cornmeal, rye flour, and baking powder and
mix until incorporated.
Add mashed bananas, vanilla, milk, and eggs and
mix until incorporated.
Mix until incorporated - do NOT over mix.
Add vanilla and liquid of choice and
mix until incorporated.
Add in the coconut oil, eggs, and vanilla and
mix until incorporated.
Add the baking soda and salt and
mix until incorporated.
Add the remaining flour and
mix until incorporated.
Mix until incorporated, and add the remaining milk.
With the mixer on low speed, add the cocoa powder and flour and
mix until incorporated.
Add the date liquid mixture to the dry ingredients,
mixing until incorporated.
Allow to
mix until incorporated.
Stir in the butter and
mix until incorporated.
Heat the oil in a pan and add the rice, tuna, carrots and peas,
mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.
Add cocoa powder and baking soda and
mix until incorporated.
Add the drained and rinsed black beans and the TVP to the peppers and onions and
mix until incorporated.
Mix until incorporated and batter is completely smooth.
On a medium speed add the eggs one at a time,
mixing until incorporated.
With the mixer on low, slowly add cubed butter and
mix until incorporated.
Add egg yolk, milk, and vanilla;
mix until incorporated.
Add in cream, cornstarch, vanilla and bourbon and
mix until incorporated.
Turn mixer to low, add vanilla, and
mix until incorporated, about 30 seconds.
Whisk in eggs and vanillas and
mix until incorporated.
Add the peanut butter and
mix until incorporated.
Mix until incorporated, then increase heat to medium again.
Slowly add in the egg, yogurt, milk, and vanilla and
mix until incorporated.
Alternate adding one third of the flour mixture and one half of the milk, starting and ending with the flour, and
mix until incorporated after each addition.
With mixer set on low speed, gradually add in the combined dry ingredients and
mix until incorporated, then fold in white chocolate chips.
Finally, add the coconut and almond slices and
mix until incorporated.
Add the melted butter and
mix until incorporated.
Add vanilla and salt and
mix until incorporated.
Then add in the chocolate chips and
mix until incorporated.
Add the flour and continue to
mix until incorporated.