Sentences with phrase «after putting it in the freezer»

What I made didn't look like your photo at all so after putting it in the freezer I poured some coconut milk on top and put it back in the freezer.

Thirty minutes after putting them in the freezer and they were already turning into frozen gems.

Not exact matches

I found them a little too soft so i put them in a container in the freezer, which made them crumblier and more like a normal cookie a day after i made them with peanut butter.

After reading Animal, Vegetable, Miracle for the fifth time and then reading A Homemade Life, I knew — right then — that I had to make some slow roasted tomatoes to put in the freezer for when we're aching for them in December and January.

Should it be put in the fridge after thawing, or back in the freezer?

I have put the baking sheets in the freezer if I need to use them again quickly after they come out of the oven, but I have never put them in the freezer alone otherwise.

After the crust has had time to harden, you can put them back in the refrigerator or freezer to chill or enjoy them immediately.

4 I don't have a cookie scoop so couldn't attempt the cute striations so I just rolled the dough into balls immediately after mixing, then put those in the freezer for 30 mins.

I put it in the freezer for 10 mins after to see if that would help.

After cubing the butter, I put it in the freezer for 10 - 15 minutes before using.

So a suggestion for people making this: after you finish each layer, put the dish in the freezer until that layer has become kinda solid.

I put it in the freezer to cool and after a few hours it did turn white but was still incredibly thick.

After low heat and thorough stirring everything together I put in freezer until firm and then refridge.

After all the «yucky cross» comments by others I decided to make up my own so I winged it with 2 parts flour, 1 part caster sugar and a little water to make a runny paste then put it in a freezer bag, peirced the corner with a skewer and piped on my crosses - occassionally a little lump blocked the hole I just pinched it out and kept going - they turned out really well.

What I do remember, was that the fruit & rosemary popsicles I'd put in the freezer the night before were finally ready, so I had a popsicle (or five) to cool down after a long day in the sun.

You can use a fresh ripe banana in this recipe or you can do cut them in halves after they ripen and put them in baggies, then store them in the freezer for smoothies, nice cream, and more.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

After topping, wrap each pizza in heavy duty freezer plastic and put into the coldest part of your freezer.

After you wrap them just put them in a freezer bag and set in your freezer.

FYI, you can also use an organic probiotic bill to and put it into the cashew cream / nut cream / or nut free hemp (any) seed cream... to to turn it into yogurt / if you can't buy real Kefir Bacteria (Lactobacilli bacteria)- Its not dairy but is used to make milk into Kefir and after its used to turn milks into yogurt, you can strain out the original chunks of bacteria (which is what we do here in Greece and then put the Kefir in the freezer so you can perpetually re-use it — while waiting for yogurt to become cheese.

After, you can put the fruit into containers (I use freezer bags) in portion - sized amounts so it's ready for a quick grab & go.

After about 30 minutes, when the ice cream is done churning in the ice cream maker, I recommend putting the ice cream into the freezer to sit for a few more hours to really firm up nicely.

I made large wafers with the cookie mix, after they cooled I spread the sunbutter on top put in freezer melted chocolate and just spread the chocolate on top.

I had every intention of spreading my consumption of these out over a week or so and put them away in the freezer shortly after cooling, thinking that would slow me down.

While the strawberries are macerating, measure 1 cup heavy whipping cream and put it in the freezer for 1 hour, gently stirring once after 30 minutes so no ice chunks form.

After filling all the dumplings put the tray in the freezer and freeze the dumplings for about an hour.

After an hour you can put them in freezer bags and store them until you're ready to eat them.

Because caramel is heavier than whipped cream it will somewhat sink to the bottom, there is no way to prevent this, so what I recommend is this: after ice cream has been in the freezer for four hours (or overnight) pull it from the freezer and scoop it into another container, mixing it a little, then put back into the freezer.

There is nothing like putting ingredients in the adorable little crock slow cooker sometime after breakfast, putting it on high, and having a unique lunch ready once or twice a week to alternate with the freezer meals I already made.

One thing though, after having left the batter in the freezer for 15 minutes, there was no obvious thickening of the batter... I still used it to coat my bread sticks and the result was delicious... However, should the batter have been noticeably thicker after having been put in the freezer for 15 minutes?

I was curious if anybody had tried baking these and then after, cooling slightly, putting the pan in the freezer to freeze individual tots & frying at a later date?

You can definitely put it back in the freezer after processing, but you'll need to reprocess it each time you want to eat it because it will harden in the freezer.

I'll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving.

I had to put the dough back in the freezer after I rolled it out as it didn't hold together well when I tried to lift the circles (I did put it in the freezer initially for 30 min per the instructions).

I've made the mistake (with the similar Cooking Light recipe for no bake strawberry pie - also amazing) of putting the topped pie in the freezer, and this does result in a mess, especially after it thaws.

Can I cook a bunch and then put them in the freezer, to eat them few days after?

What's the purpose of putting the crust in the freezer after smooshing it into the pie pan?

you can also put it in the freezer after baking for 10 - 15 min for the cooling processes it helps keep it moist just don't forget it.

I did everything wrong from accidentally melting the butter when trying to soften it in the microwave (put it in the freezer for a few minutes afterwards) to most likely curdling the sugar mixture when I added the yogurt (the low fat kind) to yanking the muffins out of the oven 5 seconds after I put them in there hoping like crazy that the thought of rising hadn't even entered their little muffin heads yet while I dumped brown sugar over the tops.

Cooling in fridge then freezing, or putting directly in a freezer after pumping?

Frozen milk (put in a refrigerator freezer) can be stored for up to a maximum of 1 week; after that, it should be stored into a deep freezer.

If you begin planning for the end of breastfeeding early enough, you can pump and store your breast milk in the freezer to use after you stop putting the baby to the breast.

No actually it was this — breast feeding one whilst topping up with formula, breastfeeding the other whilst topping up with formula, expressing 8 times a day including all through the night to keep my supply going and to try try try to put breastmilk instead of formula in the bottles I was topping up withm as well as fill up the freezer in case the terror of my milk diminishing happened... therefore essentially making enoguh milk for triplets and becoming completely engorged with milk and in agony every 3 hours, every day, every night, for FOUR months whilst trying to look after newborn twins.

Put the Relief Packs in the freezer while feeding, and then after feeding, if your breasts are still engorged, use them to help relieve the swelling.

After I got pumping, I would put the milk in the bags and straight to the freezer to avoid letting it sit.

After they are frozen, you should put the cubes in a freezer bag or airtight container, and put the date on the outside.

Anything that wasn't going to be used until Wednesday or after, I would put in the freezer to make sure it didn't go bad.

After they have frozen, put them in a bag and return them in the freezer.

I also popped it in the freezer after putting together (remember mine was much smaller) to get the chocolate to harden before doing the caramel.

So what I usually do is that after 2 - 4 hours, I divide the batch into smaller single - serving containers and put it back in the freezer.