Sentences with phrase «better than any dough»

: (I would think the baked cookies would freeze better than the dough, but I am not sure how well it would work.

Not exact matches

I find the dough and sauce to be better than a Pilsbury Pizza Pocket.

In your Deliciously Ella book you don't specify using a loaf tin for this but suggest turning the dough out onto a baking tray — is this better than using loaf tins?

It's better than normal pizza dough!

Absolutely delicious and better than my usual homemade pizza dough with flour, oil and yeast.

Use fingers to make a small well in the center of the balls and place the fifth dough ball in the center, sitting slightly higher than the others.

Is it just me or does the raw cookie dough almost taste better than the finished cookie sometimes?

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

This pizza dough is so much easier than making from scratch & it tastes good too!

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

This pizza has a few ingredients, but none more important than 1) my good fortune to live a 5 - minute walk away from one of California's best farmers markets, and 2) a blessedly dry morning at the end of a waterlogged week, in which to stroll through the market and pick up a few green things between foldings of the dough.

I personally had better luck with the food processor, and it is much easier to get the dough out of the food processor container than the the tapered Vitamix container and from around the blades.

If it's the blender than it should work fine as well as you make sure the cashews are very tender first, if it's the mixer, it won't work as that is more for making doughs and batters.

At 36 hours, the dough was significantly drier than the 12 - hour batch; it crumbled a bit when poked but held together well when shaped.

To get the cookies to look like the ones above I probably could have mixed the batter a bit better (tricky to tell when brown is incorporated into brown) and put the scooped dough in the freezer longer than 15 minutes.

That's a good idea, because the flat breads are much easier to handle than raw pizza dough for the kids.

It's best to use a pan / dish roughly in a shape of and slightly larger than your proofing basket, so you don't have to worry about having to reshape your dough after it has risen to the shape of your baking dish.

Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra cup of flour, then that's okay, too.

You really don't need a recipe (other than a good pizza dough).

Sure, I like that crispiness, but mostly I like that rolling the dough out thin results in a bigger pizza, and more pizza is better than less pizza.

I've made these several times, but yesterday was the first time I followed the recipe and used light brown sugar instead of dark brown — I think I like the intensity of the dark brown better:) Used my bench scraper / dough cutter to cut them, and it worked much better than the oiled knife (or maybe I just made them a more workable goonies this time?).

You're probably better off with a sugar cookie dough — they're always going to be more sturdy than crumb crusts.

For the dough 2 cups (280 g) all purpose gluten free flour, plus more for sprinkling (my Better Than Cup4Cup Flour work best here)

Using well - floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.

There was no secret that it was whole wheat pizza dough, but I like the nuttiness of whole grains and I like knowing that I served a much healthier meal than when I would make pizza with good old white flour.

That worked better than rolling since the dough was a little sticky.

Posted by julianaevans on 10:39 am in cookies, Recipes Comments Off on Does Life Get Any Better Than Cookie Dough Frosting?

I wound up using a little more water than the original recipe as well, and it took a little more effort and flour to gather the dough into a ball.

Do you like this dough base better than the cinnamon rolls you linked to from June?

I been making this bread for a while and also if I may suggest, do invest on clay pots, no cleaning needed ever (they are cheaper than cruisets) just throw some corn meal on the bottom before you dump the dough in, pyrex works as well... always when in doubt... throw the corn meal in the bottom, no harm done in there.

With gluten - free dough, rolling and slicing by hand is much better than trying to use a pasta machine.

It really tastes like I'm eating cookie dough for breakfast, and what could be better than that?!

(If you are looking to make more vols - au - vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well... if not, then leave refrigerated for the time being or prepare it for longer - term freezer storage.

They are pre cut but I think that can be worked around and would probably make a better maple pecan plait dough than mine here:)

i was a first time sour dough maker and iS used bottled water to start out re-read the directions and added tap water which killed all my bubbles and had to start over... So im guessing if cooks feelthey need bottled water do so it is better than killing your starter.

They are way faster, than making a real pizza dough plus they are so much more better for you.

Your cookie dough will be softer than normal, so it's best to freeze the dough into the shape of a log.

There was nothing better as a kid than when Mom baked homemade cookies, and you got to lick the cookie dough off the spoon!

Much, much better than the store - bought dough that ends up tasting like cardboard!

I was impressed with this crust and will use it in the future unless someone comes up with a «better than the best» homemade pizza dough recipe.

I used my Kitchen Aid to mix and knead for more than the allotted time and put the dough in the fridge overnight to rise, pulled it the next day, brought it to room temp and even used the oven proofing setting to try to proof but had no success (first attempt) maybe 5 to10 % rise after a good 18 hours.

The method of cutting butter into dry ingredients, rolling out the dough, and getting flour all over every surface in my kitchen (myself included) is a process I've grown to love and I can't think of a better reward than that of the smell of fresh baked pie wafting through my house.

I've already got Ciabatta dough rising in the icebox but since you say it's best to let it rise more than 12 hours I think I'll try the English Muffins.

Also, I found this dough much easier to handle than other recipes I have tried and the doughnuts kept their shape better.

@Anonymous: I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in kneading this tangzhong dough.

The dough was quite crumbly and didn't stay together well so I added a bit more than 1 cup water but still wasn't great.

It could be just me, but it seems like GF dough actually does better with a slightly shorter, warmer rise than you'd use for gluten dough.

Roll the dough out to about 1/4 inch thick and cut into circles that are slightly large than the wells of your muffin tin.

Why is it that the cookie dough is always better than the cookie?

I find it works better for me to roll out the dough between two pieces of parchment (the dough is less crumbly this way) and to fold, rather than pinch, the dough closed.