Sentences with phrase «using a hand mixer until»

In a medium sized bowl mix together bananas and peanut butter using a hand mixer until combined.

Use a hand mixer to combine the two, place the mixture in the fridge for a few minutes to thicken it up a bit, and then continue using your hand mixer until you get the consistency you like.

Combine cookie crumbs, softened cream cheese, and vanilla using a hand mixer until they are thoroughly mixed and there are no white streaks from the cream cheese.

In a small bowl, combine the cream cheese, sugar, egg and vanilla using a hand mixer until smooth.

Using your hands mix until ingredients are just incorporated.

Beat it using a hand mixer until creamy.

Beat frosting ingredients together using a hand mixer until well combined.

Using hands mix until vegies and spices are evenly incorporated.

3 In a separate bowl, cream together the butter and sugar using a hand mixer until light and fluffy.

Not exact matches

In the standing mixer (or using a hand mixer) beat the egg whites until it forms soft peaks.

Use an immersion (hand) blender and mix until smooth.

Whisk the yogurt together until it becomes thick, about 5 - 8 minutes using an electric mixer, or 15 - 20 minutes by hand.

Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky.

Then remove the pan from heat and whizz using an electric hand mixer until smooth.

Add the mascarpone cheese, vanilla, liquid smoke, and chipotle pepper, and using a hand mixer whip until smooth.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Get a bowl out and mix all your ingredients together using a spoon and / or your hands until you get a dough.

Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated.

Using a hand mixer combine butter, sugar, Bailey's, and salt mixing until light and fluffy.

In a large bowl, using a stand mixer or hand mixer, blend room temperature butter, sugar, and Stevia baking blend for about 5 minutes until the mixture is fluffy.

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

Using the dough hook (or stirring by hand from this point), add in remaining flour, mixing until the dough pulls away from the sides of the bowl and is no longer wet or overly sticky.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

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

Using your hands, work the ingredients together until well - combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).

In another medium bowl, using a hand mixer or stand mixer, mix the almond butter and sugar until smooth.

In a separate bowl using a hand mixer or in the bowl of a stand mixer, beat egg whites and vanilla until stiff peaks form.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

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.

Add the ground beef and, using your hands, mix until combined.

Whisk this on high speed using a hand mixer, until the mixture is light and fluffy.

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 only until just incorporated, using a rubber spatula to give it one last mix by haMix only until just incorporated, using a rubber spatula to give it one last mix by hamix by hand.

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.

Combine all ingredients in the a medium mixing bowl and blend using an electric hand mixer, until everything is well mixed and the cheese is fluffy.

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 chimix 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 chimix 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 chiMix 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 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.

Using a stand mixer or electric hand mixer, beat the butter in a bowl for 3 - 4 minutes until pale and creamy.

In a stand mixer (or using a whisk or hand mixer), beat egg yolks, agave syrup or honey, vanilla extract, and vanilla seeds until light colored.

In a medium bowl using a hand mixer on medium speed, beat together the mascarpone cheese, Parmesan, salt, lemon zest, egg and egg yolk until light and fluffy, about one minute.

Use a spoon or your hands to mix until combined.

Using a hand mixer, whip the ingredients together until smooth.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Using an immersion blender or hand mixer with only 1 of the beaters attached, mix the ingredients until creamy and smooth.

In a large bowl using a stand or hand - held electric mixer, beat the butter on medium speed until softened.

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.