Sentences with phrase «bit of parchment»

We wrap each one in a bit of parchment paper for the on - the - go usage.

Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan with butter and place a cut bit of parchment paper that fits in the bottom of the loaf pan inside it flat on the bottom.

Not exact matches

Cut 6 pieces of parchment paper a little bit bigger than the forms.

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes.

Make pomegranate salt: Use a spoon or pastry brush to splatter a bit of juice on a sheet of parchment paper.

When it got to the 262 degree F mark I poured it onto the parchment paper being very careful not to scrape any of the burnt bits into the pan.

Roll the cookie dough directly onto parchment paper (if it's sliding around a lot, a little bit of coconut oil or water on the backside of the paper will help it stick to the counter better.)

Also I think I will put a piece of parchment on the bottom of the pan next time as it stuck to the pan a little bit.

My dough was too sticky so I just sprinkled a tiny bit of coconut flour on the parchment paper first and then again on top of the dough in order to flatten it out without it sticking to my hands.

While the mixture is cooling, give each of your kiddos a piece of parchment paper and spray their hands with a little bit of cooking spray.

They burned a bit on the bottom, so next time I will cook for a shorter amount of time and maybe use my Silpat instead of parchment to line the tray.

If you find yourself with a little more soft cheese than you can handle on your lonesome, consider making these savory cookies with it and deliver them to your friends and neighbors, perhaps wrapped up in parchment paper with a bit of pretty twine.

Ingredients: Cut tomatoes into large bite - sized chunks / 4 or 5 cloves of garlic, chopped / Olive oil, salt & pepper to taste / Parchment paper to cover the baking sheet.

Place the squash rings on two parchment paper lined baking pans and spray them with a little bit of non-stick cooking spray.

First, I preheated the oven to 175 degrees Celsius, covered my baking dish with parchment paper, and sprayed it with a bit of olive oil.

** If making ahead of time, allow bites to cool completely, place on a parchment lined baking sheet and put in the freezer for 4 hours.

When the oven was ready, I added the fridge - cold wet mix to the dry mix bowl, stirred with a fork until combined, and rolled it out on the baking parchment with the help of a little bit of extra flour.

Lay the piece of parchment across the width of the pan, letting a bit hang over.

When you are ready to roll the snack bites, line a rimmed baking sheet with parchment paper and put each of your desired toppings in separate bowls

Once you've unrolled your dough and parchment paper onto a baking sheet, I recommend brushing your pizza dough with a little olive oil and pre-baking it a bit to enhance the flavor, color and crispiness of the crust.

After waiting an appropriate amount of time for it to cool completely and peel off the parchment without sticking, I proceeded to dip it in a rich, chocolate ganache made with the darkest chocolate I could find and a teensy weensy bit of coconut milk.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Wrap each granola bar (or set of two granola bar bites) separately in parchment paper or waxed paper and secure with a piece of tape.

Roll the dough between 2 sheets of lightly floured parchment paper into a 14 - inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks.

I did a second batch but added the tofu (about 2 oz), then made some «thick water» with more corn starch, fennel and sage and a little syrup... as I was making the patties, I did 1/4 ″ patties, spooned some of the thick water on one, then put one on top, then wrapped in parchment and steamed them for about 25 minutes... this gave a satisfying squirt of «greasy» flavor in every bite and they stayed moist even after sitting for a while.

The cake part came out well, although I used wax paper instead of parchment and the bottoms stuck a bit.

Alternatively, heat the oven to 200 °C (180 °C fan) / 400 °F (350 °F fan) / gas mark 6 (gas mark 4 fan), place the koftas onto a lightly oiled parchment lined tray, brush each with a tiny bit of oil, and bake till golden for approx. 15 minutes.

Coat on all sides the with a spoon, pick up the covered chocolate ball, let chocolate drizzle off a bit, then place on a clean sheet of parchment paper.

Preheat the oven to 325 degrees Fahrenheit, line the bottom of a 10 inch cake pan with parchment paper and grease the sides with a bit of olive oil.

Roll the dough between two sheets of unbleached parchment paper into a round a bit less than 1 / 3 - inch thick.

A word of caution on this: Be sure to place the bites on parchment paper as turmeric will stain.

Flatten into a disk and place on a piece of parchment paper (if at this point the ball is cracked all around the edges, you'll need to return it to the processor and add a bit more water and process again — that's an indication the mixture is too dry.

Preheat oven to 350 °F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Line a 9 x 5 inch loaf pan with unbleached parchment paper, leaving a bit of overhang to aid in removing the bread.

Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple (see photo).

Or, you could put the truffles to set on a piece of parchment paper instead, but then they would get a little bit of a «lip» at the bottom, from the excess chocolate dripping as they set...

Working quickly, dip the top of each of the cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, sprinkle with the optional sprinkles, and place the donut, glazed side up, to a piece of parchment paper.

There was still a fair amount of sticky dough left on the parchment but it just cooked into little brown flaky bits and all was right again.

Preheat your oven to 400 degrees and line a baking sheet with a piece of parchment paper a bit bigger than the puffed pastry size

I took a bit of coconut oil and greased a 6 - inch spring form pan (any small cake pan will work and you can line with parchment paper if you prefer).

Turn oven to 170 ° c Line baking tray with parchment paper Beat margarine and sugar for 5 min, then add syrup and mix again Add zest and choc chips and flour Mix and bring together to form a stiff dough Take small balls of mixture and roll to form a ball (about the size of a ping pong ball) Place on baking tray and press down I find that six per baking tray works well as they spread a bit.

To store the banana bites, place them in a freezer - safe lidded glass container with a sheet of parchment between each layer of bites.

The crust is super simple, like any keto dough it's a bit difficult to roll out but as long as you roll it out between two pieces of parchment and use the parchment to flip it onto the top of the pies you'll be golden!

- Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)- Remove top parchment paper (save it for next time)- Use your finger to push a crust up around the dough and round it out a bit - Apply sauce and toppings.

• Tip: Or snip a very small bit of the corner off of a parchment cone or Ziploc bag • Hold the piping bag at a 45 degree angle above the cookie where you want to start the outline.

Literally the «hardest» part of the recipe was shredding the mozzarella and tracing out the parchment paper bit..

Drop the dough onto one sheet of the wax or parchment paper, using your well - floured hands to press any extra dough bits into the big lump of dough, forming a round disk.

2 Place the rope on a large parchment paper - lined rimless baking sheet and bring the ends together to create a circle, pinching to seal and brushing with a bit of water to help the ends adhere if necessary.