Sentences with phrase «until butter chunks»

Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.

Beat the butter and eggs on high until the butter chunks get as small as you can see it.

Not exact matches

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Cut the butter into chunks and add to the food processor and process until it is cut into very tiny pieces, about 1 minute.

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

Step 2: In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small beads.

Add chunks of butter to the flour mixture and work flour and butter mixture with hands or pastry blender until the mixture resembles coarse crumbs.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Blend and turn until most of butter is incorporated but you still have quite a few larger chunks.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

Cut in or pulse in shortening and cold butter, just until mixture is coarse and no large chunks of fat remain.

Let the mixture «work» until it is close to finished, and then drop spoonfuls of the chocolate peanut butter into the working ice cream to form chunks as it blends.

Gently smash and rub the butter into the flour until all chunks are either flattened or the consistency of cornmeal; you want a variety of shapes, the largest being somewhere near pea sized.

Add butter chunks and warm mixture over medium heat, stirring constantly until curd thickens, about 8 to 10 minutes.

After you do pulse all of the cookies until you have course crumbs with some cookie chunks in them, you'll add brown sugar and melted butter and mix together.

The recipe I saw whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

Just before serving the ostrich, cut the butter into small chunks, add them to the sauce, and whisk into the mixture until smooth.

Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.

Mix for a minute or so until the softened butter is broken up into chunks.

In a food processor, combine the Nutella (or peanut butter) and pitted dates and process until the dates have broken up into chunks.

Work that in until the dough is in flaky, pea - size pieces with just a few butter chunks remaining.

Scatter the butter over the top of the flour and pulse the food processor until your dough is like coarse cornmeal and you have no visible chunks of butter.

Added chunks of very cold butter & pulsed until correct texture.

Either transfer to a stand blender or use a hand blender: blend in the chunks of butter until the curd is very smooth and silky.

In a small bowl, combine the reserved cake mix, the brown sugar, and the butter chunks with your fingers until it's all crumbly and there are no loose powdery bits.

Add the butter using a pastry tool (or your hands) and mix until the mixture is crumbly with pea - sized chunks.

Add the butter and vanilla extract and pulse until combined, check to be sure there aren't any big vanilla bean chunks, pulse a bit more if so, the butter should be creamy and light at this point.

Mix until you have pea size chunks of butter.

Add the butter, using pulses until you no longer see chunks of butter in the dough.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fButter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fbutter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

On the stove or in the microwave, heat cashew butter, brown rice syrup, and vanilla until they can be stirred together completely, with no chunks of cashew butter remaining, about 2 minutes.

Cut the butter into small pieces and mix with the dry ingredients until the butter is just about incorporated or at least not huge chunks in the dry ingredients.

Add the butter, sprinkle over the vanilla, and rub with your fingertips until no large butter chunks remain and the mixture begins to clump together in a texture reminiscent of gravel.

Step 2: In a food processor put cold butter cut into chunks, then flour, sugar, baking powder, spices and turn on until the butter is in small beads.

Work these small pieces into the flour mixture until it's crumbly «like cornmeal», with some larger, pea - sized chunks of butter remaining.

Cut in the butter, using a pastry cutter or two knives, until the mixture resembles coarse meal with a few larger chunks.

In a high powered blender (such as a Vitamix), blend the banana chunks, almond milk and peanut butter on high speed for 20 - 30 seconds (or until smooth).

Grate frozen butter using a cheese grater into the dry ingredients, then mix gently with your fingers until there are no more large chunks left

Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

Continue processing and add in maple sugar and butter chunks one by one until butter and chocolate are melted and mixture is smooth.

use your hands or a pastry cutter to work in the butter until it is in chunks the size of peas.

Using a pastry cutter, cut in butter until a crumbly dough has formed and there are no chunks of butter left.

Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.

Mix with your hands until well combined and there are no butter chunks remaining.

Get your hands all up in there, using your fingers to break up butter chunks until the dough mixture becomes shaggy and flaky.

Cut the butter substitute into chunks and cut into flour mixture with a pastry blender or your fingers until mixture makes coarse crumbs.

Blend until the mixture resembles a coarse meal without any obvious little chunks of butter in the mix.