Sentences with phrase «baking time as needed»

Yea, this recipe will yield about 12 standard muffins or 36 miniature muffins, just adjust the baking time as needed.

If you use muffin tins, it will cook faster, so adjust baking time as needed.

You'll just want to adjust the bake times as needed.

Ovens vary, so adjust bake time as needed.

(Ovens vary, so adjust bake 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!