Sentences with phrase «baking times slightly»

For indulgent and family - friendly double - decker brownies, prepare So Good Brownies as directed through Step Add a topping layer and adjust the baking times slightly.

You could try that and increase the baking times slightly to account for a deeper cake?

You can decide how much of a «snap» you want the quick vanilla shortbread cookies to have by varying the baking time slightly — no more than by a minute or two either way.

maple syrup / honey, halve baking soda, increase baking temp to 375 F, decrease baking time slightly

Gently fold in the chopped apple and divide the batter between 24 muffin cups (for smaller muffins) or as little as 20 for larger muffins (increase bake time slightly for larger muffins)

You might want to let them rest a bit before baking and also might need to increase the baking time slightly

Bake on baking sheet; increase baking time slightly.

Hi Michelle, you can do the entire recipe in a 9 - inch springform pan, you just have to extend the baking time slightly.

I haven't tried baking these into cupcakes but I'm sure they would work just fine Just make sure to reduce the baking time slightly, they should be done when the tops of the cupcakes spring back when tapped.

Hi Michelle, you can do the entire recipe in a 9 - inch springform pan, you just have to extend the baking time slightly.

My suggestion if you try it would be to increase the flour amount by like 2 tablespoons to start with And might also need to increase the baking time slightly.

Not exact matches

One approach we discovered that has never been rejected the many hundreds of times we have used it is a freshly baked, slightly warm plate of cookies.

Perhaps you could try baking them for slightly longer too next time!

Hi Melanie, I would try baking it on a slightly higher heat for slightly longer next time.

As ovens can vary slightly I would try baking them on a lower heat for slightly less time.

Baking time may slightly lengthen if placed directly from the refrigerator.

Bake 12 cookies at a time for 8 - 10 minutes, or until edges are set and middle is still slightly unset.

The second time around, I had some really ripe bananas to use up so I made it into a loaf, baking it slightly longer for about 55 - 60minutes.

Bake for 1 approximately 1 1/2 hours — baking time will vary slightly depending on the size of your meringues.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Bake cookies (one baking sheet at a time) on the middle rack in the fully preheated oven for 15 - 20 minutes (16 - 17 generally is the perfect amount of time)- until the outsides are golden and the insides are slightly underdone.

Now, don't get me wrong I am sure they taste great but as you know I like to bake things which are slightly healthier and low in calories so that I don't have to think a hundred times before snacking on them.

Instead of baking the crust first, I have found that it has a better consistency for my quiche if baked from frozen (or just slightly thawed - as in the time it takes you to mix the fillings and fill).

The baking time may be slightly longer, so remember to do the knife - inserted - in - center test!

Then, using an ice scream scoop, place a dollop of the mixture onto the baking tray and flatten slightly, then repeat this 11 more times.

I was slightly traumatized by a failed baking experiment using silken tofu a while ago, but I think it's time to get over it and try something like this — it looks great and I love spinach dip.

Do you think the baking time was longer because the carrots were slightly wet and I used almond meal?

Baking time will be slightly longer.

As for the different time baking time, using a smaller pan means a thicker cake which means slightly more baking time.

If you don't have a convection oven the baking time may be slightly longer.

I use a Wolf oven, but all ovens are slightly different, and in my oven making the same recipe on different days can require a longer or shorter baking time depending on the weather and humidity.

Place them on greased cookie sheet or parchment paper and bake for 12 minutes and when time goes off, open oven door slightly, turn off oven, and let cookies cool in oven for 20 minutes

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few tTimes Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few timestimes.

(You can use a slightly smaller or bigger casserole dish — a small adjustment in the size won't impact the baking time).

Bake the cupcakes for an hour - watch closely, yours may take slightly more / less time depending on your oven.

Then I baked the cookies one sheet at a time for 8 minutes, until slightly browned on the bottom side.

Add or subtract baking time in order to get slightly crisped, but not burnt sweet potato croutons.

An interior that is soft, moist, and only slightly chewy (excessive chewiness can be a sign of excessive baking time); the shell and filling, eaten together, should not be excessively sweet.

You may need to watch the bake time — as it may bake slightly differently than the cookies with eggs.

I normally bake cookies at 350 degrees, but to make sure these cookies retain their moisture I upped the temperature to 375 degrees with a slightly shorter cooking time.

I would say that the baking time might be slightly adjusted though!

I think next time I will bake it in a slightly longer tin, as it took me 30 min more to bake it as indicated in recipe.

But when I'm baking at home, I'll take the healthy version every time, even if the texture is slightly different or they are more prone to sticking to the cupcake liners or something.

The bake time will be slightly less; check for doneness around 30 minutes.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

These times are for 6 inch cakes, for 9 inch cakes you may have to bake them slightly longer.

I've been told by other readers that it forms / rises / bakes very well as separate smaller loaves (using same ingredients but probably slightly less baking time).

And if you prefer to just nibble on your biscotti, instead of first softening it in your coffee, you may want to slightly reduce the time of the second baking.

So my search for something more reliable led me here — slightly revised ingredients, a longer, lower baking time, and, most importantly, additional tips on how to evaluate when the bread is done.

Just experiment with a slightly lower temperature to bake your bread next time, and see if it'd be better.