Sentences with phrase «about cool places»

When a guest stays at one of my vacation rentals, they get a digital guest book with information not only about the house but about the cool places to go.

We'll hear about the cool places to go in Minneapolis and Bloomington that aren't in the guide books from a real insider — Minneapolis Fire Department Assistant Chief Bryan Tyner.

Have fun watching videos about cool places and animals while you learn more about the Creator and His marvelous creation!

Man, talk about the coolest place for a baby to hang out!

Not exact matches

With the skyrocketing popularity of coworking spaces, it's a great way for corporations to show that they care about their employees and that they're a cool place to work.

«Google needs to know about flights under $ 300; hot destinations in winter; and what places are near the water, with cool fish to see.

Once cool place them in a food processor and blend for about ten minutes, until they totally break down.

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After cooking, drain the water and let the tortellini cool on the counter for about 10 minutes before placing them in a large ziplock bag or bowl.

Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from thePlace the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from theplace entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.

I always place the bread on its side and after cooling for about 1 hour I put it in a plastic bag.

To assemble: Crumble part of the baked and cooled meringue to make about 4 cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue, rhubarb and sauce, a little more whipped cream, another 1/2 C meringue pieces, and more rhubarb.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

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.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

Day 7: Drain the peels (reserve the orange - infused syrup for use in cocktails and for mixing with seltzer) and leave on a wire rack in a cool, dry place until they're no longer sticky (this will take about 1 week).

Sweetened, shredded coconut will stay fresh for about a month in an airtight container stored in a cool, dry place or the refrigerator.

After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours.

Bang the tray firmly on the work surface to help any air bubbles rise to the top and then place in the freezer for about 30 minutes or, if you are travelling, in an alternative, very cool place until the chocolate has firmly set.

The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days.

Pipe a spiral about 2 - inches high on the top of each cooled cupcake, and place it on a rimmed baking sheet.

Let it sit out and cool to room temperature then place in the fridge to cool completely and set, about 3 - 4 hours.

Char on both sides and then place the wedges on their backs (rind side down) on the cool side of the grill to bake until they wedges are soft all the way through (about 20 minutes)

The cookies keep well in a closed container in a dry and cool place for about a week (umm, yeah, good luck with that).

When completely cool (always give about 24 hours), label the jars and transfer to a cool place for storage.

Jennifer, if you cool it overnight, then wrap it in a paper towel and ziploc it in a plastic bag and place in the fridge, this bread will last for about a week.

The truffles keep well in the fridge or in a cool dry place for about a week an a half.

Place the cookie tray in the coolest part of your refrigerator for about 15 minutes before baking.

Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan.

Place them on a cooling rack and allow to dry for about 30 minutes.

Place the pot with the oil on a safe place to cool off for about 3 minPlace the pot with the oil on a safe place to cool off for about 3 minplace to cool off for about 3 minutes.

Place one of the larger three portions back into the bowl of the stand mixer; while whipping on high, add about 3/4 of the melted and cooled chocolate and 2 tablespoons cocoa powder.

Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.

To freeze the pear butter: Allow the pear butter to cool to room temperature; place in containers which are freezer safe (always leave about 1 inch head space) and freeze.

Remove pan and place the second cake layer on top of the cake and let cool in the fridge for about one hour.

Once done, remove from the oven and allow to cool in the pan about 20 minutes and then run a knife around the edge of the pan, place a cooling rack on top and carefully flip the whole thing over so the cake falls out onto the cooling rack.

Remove from oven and cool for about 30 - 40 minutes before slicing, otherwise you'll have the hot filling running all over the place.

Remove rice from the pan and spread out onto a sheet tray and place in the fridge until cool, about 15 minutes.

Then place to one side to cool to just about room temperature.

The gluten free chocolate chip cookies keep well in a closed container in a dry, cool place for about a week (but they disappear much quicker than that).

Refrigerate bars until chocolate has hardened (about 30 minutes - 1 hour) or place in the freezer to make the cooling time faster.

Place on a wire rack to cool for about a minute, and then invert the pan, and remove the muffins.

Remove from the oven, place on a wire rack, and let cool for about 10 minutes.

Or place in the refrigerator until cool, about 30 minutes.

Remove from the oven and place the pan on a wire rack to cool for about 10 minutes.

The paleo chocolate cake keeps well in a closed container (or wrapped in cling film) in a cool, dry place for about 3 - 4 days.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

The gluten free vegan sugar cookies keep well in a closed container in a cool dry place for about 3 - 4 days (but are usually gone within the hour).

Pull the beets out of the oven to cool, and place the asparagus on the hottest part of the grill, turning after about 5 minutes.