Sentences with phrase «as the crust cools»

Let the white chocolate melt into the crust as the crust cools.

Not exact matches

While the crust was super crunchy right out of the oven, it did get soft as it cooled.

We bake the crust longer than recommended so it's not so floppy when the pizza is done, but if you let your pizza cool several minutes the crust does start to firm up as it cools.

1 8oz pkg of cream cheese 1/3 cup sugar 1 8oz tub of cool whip (thawed) 1 1/2 cups cherry pie filling Graham cracker crust (prepare as per instructions on box)

Remove the crust from the oven and top as desired (or allow to cool completely on a wire rack, wrap tightly and store in the refrigerator for 2 days or the freezer for longer storage).

I always put my bread into a plastic bag once it has cooled for a few hours, then I slice the bread as the crust then becomes more soft.

Prebake pizza crust as directed on package (or recipe, if homemade) and remove from oven to cool slightly.

instead of using cheesecake that has to be cooked how about the box ones that get cold in the fridge make up your crumble crust and add it as you want and you can also put your fruits n and fridge it and eat it out of the cooler using the same jars.....

Note that the crust will firm up more as it cools.

Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools.

I ended using the Hershey bars as directed but even though it cooled over night, the chocolate completely separated from the crust.

Bake the crust for 8 - 10 minutes in the preheated oven, then allow to cool as you make the cheesecake filling.

But as it cools the crust softens and becomes almost flaky in texture.

While the crust cools, place the cashews, milk, maple syrup, coconut oil, vanilla and salt into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

And there's no better season than winter to have the smell of fresh baked bread in the house, to hear in a quiet clean kitchen the sound of a bread crust crackling as it cools.

For the crust, steam will escape as the loaf cools, which tends to soften the crust.

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium - high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

I listened to the crackling of the crust as the loaves of bread were cooling down and couldn't get enough of the aromas lingering in the air.

As the plates move apart, magma from deep within Earth rises up to fill the void, creating fresh crust as it coolAs the plates move apart, magma from deep within Earth rises up to fill the void, creating fresh crust as it coolas it cools.

So as soon as the hail of asteroids stopped, Earth may have cooled to an average surface temperature of — 40 °F and a crust of ice as much as 1,000 feet thick may have covered the oceans.

As new oceanic crust is made in the spreading centers (the story went), it cools, fractures, and slips along faults, creating downward - dropped blocks that could be responsible for the ridge - and - valley topography.

«Earth's crust should not contain gold, as it would have sunk into the core before the planet cooled»

These magma layers probably lasted no more than 100 million years, but they strongly affected the rate at which our planet cooled, as well as how various elements were distributed within Earth's crust and the underlying layer known as the mantle, the researchers say.

So Olive and his team devised a new explanation: At fast - spreading ridges with abundant magma eruptions, the cooling, stretching crust forms new faults in rapid succession as it continues to spread.

As the top layer of lava cools, it solidifies and grows dense, until eventually it sinks beneath the underlying magma and pulls nearby crust with it in waves moving across the surface.

The Moon, thought to have been created by the collision of a Mars - sized body with the Earth, began as a molten or partially molten body that separated as it cooled into a crust, mantle and core.

As the plates move apart, magma from deep within the Earth rises up to fill the void, creating fresh crust as it coolAs the plates move apart, magma from deep within the Earth rises up to fill the void, creating fresh crust as it coolas it cools.

It is believed that these were formed as Mercury's core and mantle cooled and contracted after the crust had solidified.

As magma approaches the Earth's surface, it either erupts or stalls in the crust, where it interacts with surrounding rocks, cools, and crystallizes into solid rock.

Isolated quartz crystals, as seen today, would not have formed if the granite crust slowly cooled and solidified from a melt — even if a strong electrical field had been present.

The large scarps were formed as Mercury's interior cooled, causing the planet to contract and the crust to break and thrust upward along faults making cliffs up to hundreds of miles long and some more than a mile (over one - and - a-half kilometers) high.

The erythritol in the ganache may try to make a crust as it cools, so work quickly (you don't have to rush).

A pāhoehoe flow typically advances as a series of small lobes and toes that continually break out from a cooled crust.

The oceans started out most probably as steam, only cooling down when the crust become thick enough to contain the geothermal heat.

Otherwise, the energy lost would also result in the crust cooling as it obviously has in the past, barring some miraculous new discoveries in physics.