Sentences with phrase «use hand creams»

I don't even use hand creams but I'd still buy it!

My husband, who usually doesn't like coconut, surprisingly has been using the hand cream every single night.

The hands may get dry from the usage, so using hand creams and rock climbing butter help revitalize the hands.

I am only using their hand cream at the moment but really have to sort my beauty regime... sigh!

Not exact matches

Very well made, very precise, feels good in your hand, has a nice weight to it also, I use Wilkinson Chromium blades, Poraso Pre-Shaving cream and Poraso Shaving cream (Red Box), and it's the best shave I have ever had, Barber quality... you will get a better shave with this setup, better than spending $ 20 + for the Multi-blade razors, for 5 Razors.

Hand cream: I use a Dr Haushka hand cream, it's a good skinny size so you can carry it around with you and it just really nourishes and softens your haHand cream: I use a Dr Haushka hand cream, it's a good skinny size so you can carry it around with you and it just really nourishes and softens your hahand cream, it's a good skinny size so you can carry it around with you and it just really nourishes and softens your hands.

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

If, on the other hand, you use a «reduced fat» plain yogurt, the texture of the frozen yogurt will be like soft serve ice cream.

While the cream cheese mixture is still somewhat cold, place the entire mound onto your serving plate and using your hands, form into a Christmas tree shape.

Using a stand mixer or hand mixer, cream the butter, sugar and vanilla until light and fluffy (about 5 minutes).

In a large mixing bowl using electric hand mixer cream together butter and sugar until fluffy.

using a stand or hand mixer on high speed, cream together the butter, sugars, and salt until light and fluffy

To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.

Place the egg whites and cream of tartar in a clean bowl of your electric mixer, fitted with the whisk attachment (can also use a hand mixer), and whisk until soft peaks form.

Beat the cream cheese and remaining 300g cups sugar until creamy in the bowl of a standing mixer or using a hand mixer.

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.

This looks lovely I never had a hand crank ice cream maker, but I remember in elementary school they had us make ice cream using ziplock bags.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

Easy Stuffed Mushrooms with Spinach and Cream Cheese take minutes to prepare and use ingredients you probably have on hand!

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

In a large mixing bowl, using a hand mixer on high speed, cream the butter, sugar and molasses together for 20 to 30 seconds.

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes.

Using an electric or hand - held mixer beat the cream cheese, lemon juice, dill weed, onion powder, oregano, garlic, and a few grinds of pepper until light and fluffy.

I didn't have buttermilk on hand so I used an «epicurious» suggestion of substituting equal parts sour cream and water.

I just use whatever I have on hand... avocado or guacamole, salsa, sour cream (or Greek yogurt), green onion, olives... you get the idea!

The cream of chicken doesn't sound weird at all You can also use 4oz of cream cheese and 1 cup of milk if you don't have the cream of ANY soup on hand XO

Using a hand mixer or stand mixer, combine the cream cheese with the powdered sugar and the vanilla extract in a mixing bowl and mix until well combined.

Using a hand or stand mixer, cream together the room - temperature cream cheese, powdered sugar and vanilla.

Using a hand or stand mixer, cream together the room temperature cream cheese and powdered sugar.

Since coconut milk in a can separates into water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.

Scoop 1/3 cup (I used an ice cream scoop) into your hands and roll.

With your hands or using a small ice cream scoop, shape the balls.

Used 1 % milk instead of cream as that is all I had on hand.

For the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.cream cheese 1 tsp vanilla 4 T. milk

In the bowl of a stand mixer using the paddle attachment or a large mixing bowl with an electric hand mixer, cream butter and sugar on medium speed until light and fluffy.

I find using a large cookie or ice cream scoop, or VERY wet hands works best when trying to shape / move the batter.

Using hand held electric beaters, whip the coconut cream until smooth.

Using a hand or stand mixer, cream together the cream cheese and Dixie Crystals granulated sugar.

I used chard bc it was what I had on hand and also added 1/4 c dry sherry with the cream.

plus a great lable)- veg broth (no less «meaty than if I'd used beef)- Rosemary in place of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead of sour cream (again, what was on hand)

In the bowl of a stand mixer or using a hand mixer, beat cream cheese, vanilla, and remaining sugar until smooth.

Place the cream cheese and the remaining 8 tablespoons of butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you're using a hand - held mixer).

I used cream of mushroom soup, as I had it on hand.

In a stand mixer, or a bowl using a hand mixer, combine the softened cream cheese and sugar.

I have a kitchen aid, but actually used a whip attachment on my regular hand mixer for my hand cream & was surprised at how well that worked.

When making whipped cream you can use a stand mixer, a hand mixer, or, if you're feeling strong, a whisk.

Using a hand mixer or stand mixer, beat 1 cup cream, powdered sugar and vanilla until soft peaks form.

Shape the mixture into little balls with your hand, or you can use a mini ice cream scoop.

Using an electric hand mixer, cream together the ghee (or butter), honey, coconut sugar and vanilla until smooth on medium speed

Using a hand mixer or stand mixer, beat cream cheese and butter until combined.