Sentences with phrase «together butter and brown sugar»

In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.

In a large bowl and using a wooden spoon, beat together the butter and brown sugar, really whipping them so that the mixture becomes light and creamy.

To make the frosting: In a medium bowl, beat together butter and brown sugar until light and fluffy.

In a large bowl, beat together butter and brown sugar until light and fluffy.

Prepare the buttercream; beat together the butter and brown sugar in a large mixing bowl with an electric mixer on high.

In a large mixing bowl, mix together butter and brown sugar.

For the oatmeal base, beat together the butter and brown sugar until uniform in a large mixing bowl.

In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.

Beat together butter and brown sugar until pale and fluffy.

In the bowl of a mixer (or a large bowl, using a hand - mixer), beat together butter and brown sugar.

With an electric mixer, whisk together butter and brown sugar.

In the bowl of an electric mixer, beat together the butter and brown sugar.

In a medium bowl, cream together the butter and brown sugar with a heavy spatula.

In a bowl attached to a stand mixer (or hand mixer), cream together the butter and brown sugar until light and fluffy.

In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.

Using a stand mixer with the paddle attachment, beat together the butter and brown sugar, until light and fluffy, about 3 minutes.

In a large mixing bowl, cream together the butter and brown sugar until uniform.

Not exact matches

In a medium bowl, cream together the softened butter, brown sugar, and white sugar until well blended.

In a small bowl, mix together the brown sugar, cinnamon, and butter until it forms a uniform spread.

In a large mixing bowl, whisk together melted butter and light brown sugar.

In a small bowl, whisk together the brown sugar, flour, cinnamon and butter.

These cookies start with melting butter, granulated sugar, light brown sugar, and matcha powder together on the stove.

In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds).

In a medium bowl, stir together the melted butter, brown sugar and maple syrup.

Add brown sugar and salt to melted butter and whisk together.

Using a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar together until light and fluffy, about 3 minutes.

In a second bowl, gently whisk together eggs, sour cream, brown sugar and melted butter.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1 - 2 minutes).

In another bowl, beat together the butter, peanut butter and brown sugar until light and fluffy.

In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick.

Stir the sugar and salt into the crumbs, then pour the brown butter over and stir until the mixture will stick together when pressed.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Mix together some flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four tablespoons of cold butter.

In a large bowl using an electric mixer on medium speed, beat together the melted butter, peanut butter and brown sugar until no sugar lumps remain.

In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2 - 3 minutes.

Put the butter, marshmallows and brown sugar in a saucepan and melt over medium heat, stirring until everything is melted together.

In a large mixing bowl whisk together the nut butter, maple syrup, brown sugar, cashew milk, sunflower oil, and vanilla.

In small bowl, stir together melted butter and brown sugar.

Whisk brown sugar, heavy cream, and butter together in a medium saucepan over medium - low heat.

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla.

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring.

Beat butter and brown sugar together in a large bowl with an electric mixer until fluffy.

In small saucepan, combine the butter, brown sugar, and chocolate; melt and stir together over medium heat.

In a larger bowl, cream together peanut butter and brown sugar using an electric mixer.

In the bowl for an electric mixer cream together butter, brown sugar, and sugar until fluffy, about 2 minutes.

Using electric mixer, beat together butter, brown sugar and orange zest until light and fluffy, scraping down sides of bowl as needed.

Whisk the purée together with some melted butter and 3/4 cup light brown sugar.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.