Sentences with phrase «with egg batter»

Starting from the outside and working my way in, I opted for no crust to keep these naturally gluten - free and lower in carbs, I used no milk or cream with the egg batter to reduce the fat and keep them dairy - free, and I packed these bites full of the wondrous green, spinach.

Take a slice of french bread and coat on both sides with egg batter and place directly into hot pan.

usually i mix the veggies in with the egg batter and then pour it on the pan & flip it over.

Not exact matches

What is it: Small shrimp battered in egg and wheat flour, breaded with a panko crust and deep fried.

I used my homemade apple sauce, put 2 eggs into the batter + 1 tbsp chia seeds mixed with 3 tbsp water, and the result was perfect; — RRB - Many thanks for all your fabulous recipes, photos and stories!

Leave out the eggs and whisk 1/3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts.

Bete Noire (Flourless Chocolate Cake) Biscoff Rice Krispie Treats Butter Mints Butterscotch Bourbon Bars Cake Batter Truffles Caramel Apple Cheesecake Bars Caramel - Nutella Crumb Bars Chai Snickerdoodle Cookies Cheesecake Brownies Chocolate, Almond, + Pear Tart Chocolate Avocado Pudding -LCB- vegan -RCB- Chocolate - Buttermilk Cupcakes with Raspberry - Cheesecake Buttercream Chocolate Caramel Tart Chocolate Cheesecake with Dark Chocolate Drizzle Chocolate Chip + Butterscotch Oatmeal Cookies Chocolate Chip Cookie Cake Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookies (the New York Times recipe) Chocolate Chip Mini-Cupcakes with Milk Chocolate Frosting Chocolate Chocolate - Chip Muffins Chocolate Crackle Cookies Chocolate - Frosted Peanut Butter Chocolate Chip Bars Chocolate - Gingerbread Bars Chocolate - Guinness Pudding Chocolate Mocha Sandwich Cookies Chocolate - Nutella Thumbprint Cookies Chocolate Pastry Torte Coconut Macaroons Cookie Dough Cheesecake Bars Cranberry Shortbread Cake Dark Chocolate - Coconut Cupcakes with Coconut Buttercream Dark Chocolate Cupcakes with Peanut Butter Frosting Easter Egg Macaroon Nests Easy Homemade Funfetti Cake Five - Minute Strawberry Cheesecake Mousse Fresh Peach + Amaretto Popsicles Fresh Peach + Raspberry Galette Fresh Strawberry Pie with Shortbread Crust Frozen Watermelon «Pops» Glazed Lemon Pound Cake Hot Cocoa Cupcakes with Marshmallow Buttercream «Hot Dog» Sugar Cookies Homemade Marshmallow Peeps Homemade Salted Caramels Lemon - Blueberry Cream Pie Lemon Ricotta Cookies with Lemon Glaze Homemade Hostess Cupcakes Lemon Sugar Cookie Bars Lime - Raspberry Squares with Pistachio - Graham Crust Malted Chocolate Sandwich Cookies M&M Cookie Bars Margarita Ice Cream No - Bake Chocolate Mint Bars No - Bake Chocolate - Ricotta Icebox Cake No - Bake Coconut + Almond Fudge Brownies No - Fail Chocolate Fudge Nutella Chocolate Chip Cookies Oatmeal + Marshmallow Creme Pies Peach + Pecan Oat Crumble Bars Peanut Butter Buckeyes Peanut Butter Chocolate Chip Bars Peanut Butter Chocolate Chip Cookies Peanut Butter Cookies with Salted Peanut Caramel Peanut Butter + Jelly Bars Peppermint Candy Cane Brownies Peppermint Patty Brownie Cupcakes Pina Colada Sorbet Pumpkin - Chocolate Swirl Brownies Pumpkin Cupcakes with Salted Caramel Buttercream Pumpkin Spice Cookies Pumpkin Magic (Seven - Layer) Bars Pumpkin Roll Pumpkin Whoopie Pies Quadruple Chocolate Loaf Cake Raspberry - Chocolate Chip Frozen Yogurt Raspberry - Chocolate Liqueur Fudge Brownies Raspberry Confetti Meringues Raspberry Swirl Cheesecake Bars -LCB- low - fat -RCB- Red Velvet Cake with Cream Cheese Frosting Red, White, + Blue «Stained Glass» Jello Salted Brown Butter Rice Krispie Treats Salted Caramel Chocolate Cookies Salted Caramel Chocolate Chip Cookies Seven Layer Bars -LCB- Lightened - Up! -RCB-

In a separate bowl with clean beaters, whip the egg whites with the salt to stiff peaks and add them to the bowl with the batter.

Here, raw cookie dough bites --» raw» in the good sense of the word, not a raw batter of flour, sugar and eggs — are filled with nutrient - dense nuts and oats and sweetened with raw agave nectar.

A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).

Even when I added a trickle of plain water (I was out of egg white) to thin the batter, the macarons made with this recipe had crisp, shiny, full shells, lifted off of the pan on nice even feet.

Beat 2 eggs and 1 cup brown sugar at medium - high speed with an electric mixer 3 to 4 minutes or until batter forms thin ribbons when beaters are lifted.

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.

There were a couple of mixed reviews, so with this in mind, I changed up the flour, and used an extra large egg — as some of the reviews said the batter was too thick.

So, after these successes with yogurt I am wondering: is it possible to make an egg custard like you would for ice cream batter and then culture it like you would to make yogurt?

And may I change the flax egg with a regular egg, or would that change the batter too much?

Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).

I'm so glad I did because this cake is an incredible soft and airy one (thanks to the folded whipped egg whites in the batter) filled with cool peppermint flavor and crunchy candy canes.

I played around with adding an egg and then a portion of the egg to the batter, but it didn't work for me.

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

The batter, laden with pumpkin puree and spices such as cloves, ginger and cinnamon, gets swirled in the pan with a cream cheese - egg yolk mixture.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

It's a one - bowl cake, with yogurt, oil, and eggs whipped up into a batter and the flour and leavening dropped right on top of the liquid ingredients.

Whisk egg whites with half of the coconut sugar and add them slowly to the batter.

Even with the eggs and butter the batter is fairly stiff for a bar cookie.

Mixing the eggs and soft butter with the dry ingredients will produce a stiff batter, but don't be discouraged.

Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter.

Three slices of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, some soft butter and thick maple syrup on the side.

Somehow, the batter ended up just as silkily smooth, with the slight suggestive resistance of the incorporated eggs in the batter.

By whipping the egg whites into soft peaks and then folding them into the batter, you're left with this incredibly light batter which helps keep the waffles nice and light.

And, since eggs to add liquid to a recipe, you might be battling with too moist of a dough or batter.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Mix the batter into the egg whites starting with a little bit at a time.

Not to be daft, but I am assuming you're mixing in dry cake mix, not cake batter that's been mixed with eggs, etc...

I don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results.

Whisked eggs with mashed banana make a pancake batter, and then you pan-fry it to make delicious banana pancakes!

Blend 8 medjool dates with 1/4 c water to make 1/2 c date paste and add to dry ingredients with the flax egg, applesauce, and almond milk, and stir to combine into batter.

I mixed the Birthday Party Cake Mix with 2 large eggs and a 1/2 cup of soft butter, then dropped spoonfuls of batter onto cookie sheets before baking them for 11 minutes.

-LSB-...] dip that tastes just like raw brownie batter, minus the egg threat, and served up with kettle chips and -LSB-...]

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

I mash up a banana with an egg to make banana pancake batter then fry them.

Whisk it together with the flour and egg until the batter is entirely liquid and uniform.

In a small bowl, whisk 1 1/2 tablespoons egg - replacer with 6 tablespoons water until frothy; mix into batter and continue with recipe instructions.

I found the batter to be really wet with so many eggs so added some extra flour.

Pour the batter into an icing bag with a small nozzle (small enough to fit into the egg holes) and squeeze the batter into the egg shells until about 2/3 full.

It seems like you have enough batter to put them back in (unlike the latkes that are practically hash browns held together with an egg).

I found I need to add 1/2 TBSP to the batter, but I think it depends on how accurate you are with the liquids, eggs differ in size that might have made mine a bit loose consistency.

So first we must make the cookie batter, which follows the basic instructions of beating the butter with the sugar, adding two egg yolks and vanilla and almond extracts, and then beating in the flour.

These muffins are virtually nonfat with only one egg in the batter and 1 tablespoon of butter in the streusel topping.