Sentences with phrase «baking cups on»

Place in mini paper baking cups on a parchment paper lined baking sheet to dry.

TO FREEZE: Place baked cups on a baking sheet.

Not exact matches

Use a 1/2 cup measure to form burger patties and place the patties on the baking sheet.

Lay the vegetables in a single layer on a baking sheet (with the outsides of the bell peppers facing up, like upside - down cups).

Place crescent rounds flat on prepared baking sheets and use the bottom of a small cup to make an indent in the center of each pastry.

Spoon the meringue mixture into 8 large mounds (about 3/4 cup each) on a very large, parchment paper - lined baking sheet, spacing them 3 inches apart.

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8 - 10 minutes, until lightly browned.

Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Unfortunately Zone Baked Oatmeal Snacks weren't on the list, and I had already used up a cup -LSB-...]

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

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.

I've always been disappointed with cupcake / muffin baking cups because of the amount of material left on the cups when peeled off.

While the cake is baking, sprinkle the separate 1/4 cup powdered sugar on the towel.

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.

Before you put the bars in the oven push down on the bars as hard as you can with the back of a measuring cup (rub the back of a measuring cup with some oil so is does not stick to the bars) before baking and then again after they come out of the oven.

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

1/2 cup toasted walnut halves, crumbled (heat oven to 350 °F, lay walnuts on a baking sheet and bake until toasted and fragrant, 5 - 10 minutes, stirring every few minutes)

Toss squash with 1/4 cup oil and place spread out on a baking sheet; season with salt and pepper.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Flash - freeze the quiche on a baking tray, uncovered, (making sure none of the quiche cups are touching one another) for about 1 - 2 hours, or until firm.

On the mixer's lowest speed, add in the cake flour, baking powder, salt, and 1/4 cup of sprinkles.

Place the custard cups on a baking dish and fill it half way up the sides of the custard dishes with water.

I left out the white sugar and added a half cup of walnuts to the batter and sprinkled some walnuts on top before baking.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

Here's a good post on this topic: http://en.christinesrecipes.com/2011/03/converting-grams-to-cups.html Sally from Sally's Baking Addiction expresses it quite nicely: «A cup isn't always a cup, but a gram / ounce is always a gram / ounce.»

Bake in 4 - 5 muffin paper cups (depending on how big they are) at 160 C for about 25 - 30 minutes or until, when poked with a knife, your knife comes out clean.

Remove the foil, sprinkle evenly with the remaining  1/2 cup cheese, and bake for 15 to 20 minutes more, until the center is set and the casserole is lightly browned and bubbling on top.

Wonder full, so going to bake on Saturday, can ii add 1 cup of peanut butter chips and 1/2 cup of white chocolate chips.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

Place a couple inches apart on parchment paper - lined baking sheet.Bake 10 - 12 minutes or until golden.Right away, press upside down frozen peanut butter cup on top of each cookie.

Place all cups on a baking sheet and tightly cover with foil.

For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe.

I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and nuts we have on hand (this week, I threw about a cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).

Place the rolls on a large baking sheet or individual baking cups.

Ricki: I can't say I was too fond of spending four days meticulously reading through every single 1/4 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/8 cup psyllium husk, 135 grams all - purpose flour, pinch of salt, and so on, for every single recipe on all 224 pages of the book, one line at a time, to proofread the final galleys.

Using about 1/4 cup per burrito, place some of the egg filling in a tortilla and roll it up, then place it on the baking sheet.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

Ready 4 small (3/4 cup capacity) bowls or ramekins by placing on a baking sheet or in a baking pan that fits in your fridge.

Lay out 4 cups of popped popcorn on a parchment lined rimmed baking sheet.

Place the pan in the oven and bake for 35 to 55 minutes, depending on the size of your custard cups, until the custard just barely jiggles in the center when moved.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Lay out 4 cups of popped popcorn on a second parchment lined rimmed baking sheet.

Roll bread fingers in 1/2 cup grated Parmesan or Romano cheese and set on baking sheet.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.

This is a spin on the healthier / vegan peanut butter cups I've been making for years now, plus a spin on my favorite no bake cocoa cookies (without the butter + white sugar!).

Eggs 8 slices baguette (1/2 inch thick), cut on the diagonal to fit the baking dish 1/2 cup goat cheese, room temperature (I used Laura Chenel's Chevre Chabis) 8 eggs 1/4 cup chopped pecans

They're essentially pre-portioned, lightly sweetened baked oatmeal cups that you can grab for an easy peasy breakfast on - the - go.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directiobaking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper DirectioBaking sheets Parchment paper Directions: 1.

Fill baking cups 2/3 full of batter, sprinkle a few lavender buds on the cupcakes for decoration, and bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.