You'll just want to adjust
the bake times as needed.
If you use muffin tins, it will cook faster, so adjust
baking time as needed.
Ovens vary, so adjust
bake time as needed.
(Ovens vary, so adjust
bake time as needed.
Yea, this recipe will yield about 12 standard muffins or 36 miniature muffins, just adjust
the baking time as needed.
(Start checking it at 35 minutes and add 5 more minutes of
bake time as needed).
Not exact matches
If people find out where you live, you're going to
need way more than 2 lbs.; o) I suppose the
baking time would preclude a small restaurant or diner, offering this
as a non-fried alternative.
vinegar and
baking powder use when yon
need three eggs
as a substitute, do you do this four
times if you
need 4 eggs?
Let edges get brown,
as the middle will
need a little extra
baking time, insert toothpick to make sure middle is done.
I think I may
need to
bake them a bit longer
as they're not quite crispy yet I used my ninja tiny food processor and next
time I'll use my big one to get better consistency and mixing.
@Danielle (189), I made this
as a cornbread in a Le Creuset skillet and the only change was that I
needed to add about 17 - 20 mins to the
baking time.
With an 8 - 5 schedule, and little
time to
bake just around the corner, this weekend I decided to belly - up to my stove and make a batch of cookies
as a thank you to those friends who have helped me during my 8 month much -
needed break.
You might
need to adjust the
baking time as well, the texture will be different but overall should still be just
as delicious!
I bought my first pumpkin spice creamer of the season this weekend:) And seeing
as how
baking is a luxury for me nowadays (due to
time constraints), this recipe looks like exactly what I
need right now!
I'm not sure exactly how long you'd
need to increase the
baking time, but
as long
as the muffins pass the toothpick test, they should be ready.
I would say to watch it closely next
time and use your judgement
as to when it
needs to be shaped and
baked.
Bake at 350ºF for 20 - 25 minutes adding more veggie broth 2 - 3
times as needed to keep the stuffing moist.
You may
need to watch the
bake time —
as it may
bake slightly differently than the cookies with eggs.
Adjust the cooking
time accordingly since they will not
need as much
time to
bake.
People who
need gluten free foods have a difficult
time finding
baked goods to eat,
as most of our
baked goods are made using wheat flour.
It didn't rise
as much
as the one in the picture so I may fill the cups more next
time and they seemed to
need less
baking time.
As I will be using only one tin at a
time to
bake the two layers, I also
need to know how much of the cake batter to put in each (how high should it be?
To
bake simply place frozen cookie dough onto sheet (there's no
need to defrost) and
bake as directed (adding a few minutes to cook
time).
You referenced
needing to make slight adjustments at
times such
as an additional egg or increased
baking soda — how do you know when these adjustments are necessary?
Not that self control
needs to be exercised
as it's so healthy but I mean I ate three pieces compared to his one......... where's the sharing eh?!! Not to worry
as I'll be making more of where this came from and might next
time do an apple pie version, or pumpkin pie, or pineapple cake, chocolate brownie
baked oatmeal..........................
Repeat this process 2 more
times for a total of 4 folds, lightly dusting surface with more flour
as needed; this will create lots of flaky layers when the scones are
baked.
Since
baking soda is roughly four
times as powerful
as the
baking powder, you
need to divide its quantity by four.
Just updating that I had frozen them in individual cookies to
bake them off
as needed... They're perfect each
time, and now I won't go eating a whole recipe by myself!
It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the surface, but if it's too dry / stuff the texture will be totally wrong and there's no easy fix), and I
needed to use 4
times the specified amount of
baking soda to get it to puff up
as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).
, still
need to run out to buy something for tomorrow's school
bake sale, have nothing to wear to the fundraising gala next week, your nanny called in sick, and just realized your boss called a meeting at the same exact
time as today's parent - teacher conference.
I don't think that you would
need to adjust
baking time, Eileen...
as for the apple cider vinegar, I always use unfiltered, so you'll be fine!
You may
need to
bake about 5 minutes longer, but keep close watch
as the
time nears.
It's a huge
time saver cause you can
bake the entire batch in one go, and keeps things nice and healthy
as we don't
need to add any oil.
When things gets complicated food wise (such
as needing to go on ANOTHER elimination diet, even if not
as strong
as the first
time we did it) I tend to
bake a LOT more.
Then forming the mound, this
time smaller and a bit flatter, making sure to cute deep cross slits in the top to help the center
bake, and then brushing the outside with some water mixed with
baking soda, the crust browned
as needed and the center cooked!