Sentences with phrase «bottom of the cookie in»

I dipped the bottoms of the cookies in dark chocolate, placed them back on the (cooled) parchment / baking sheet and set it in the freezer for 15 minutes.

If you want to taste chocolate in every bite, you can dip the entire bottom of the cookie in melted chocolate.

If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.

Not exact matches

This time I created steam in my oven by putting ice cubes on a hot cookie sheet on the bottom rack of my oven as the bread was rising.

The mixture will be a little grainy and will flatten to cover the bottom of the bowl in a uniform layer; it won't be light and creamy like more traditional cookie batters.

The first thing I made was brownies... I seemed to have hurried it to much because there was some unmixed brownie mix in the bottom of the bowl, but I put that completely on me for not letting it mix like the directions say, it looked done after a few seconds and so I figured it was all mixed... I will be making cookies next in a day or so, and I will try to be more patient... So far I have no complaints, and I intend to maybe make some donuts too.

Pulse the cookies in a food processor until finely chopped, mix with the butter and press evenly on the bottom of a 13X9 ″ baking pan.

They are light and airy, not too different in taste from say, an amaretti cookie, but the bottoms are a little chewy and big air pockets in the top of the cookie, so they are perfect to pair with really rich fillings!

Bake in the top and bottom thirds of the preheated 400 ˚F oven for about 20 minutes, rotating the pans after 10 minutes, until the cookies are golden brown and firm to the touch.

I'd imagine they'd be delicious with a dark chocolate coating on the bottom of the cookie, but that's not going to happen with a toddler in the house.

In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbIn 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbin shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.

The recipe says to preheat a cookie sheet in the oven so there will be a heated surface so the chicken will get a crisp bottom... do we put the pan we put the chicken on inside the oven on top of the preheated cookie sheet?

Smaller scoop sizes (as suggested in Deb's recipe) might also bake a bit better — since this would allow the inside of the cookie to cook with less risk of burning the bottoms.

I tend to be a little sceptical about oil - free baking as I've had some chewy, tasteless oil - free muffins and cookies in my time... but these chocolate - y little gems were moist and perfectly flavourful (See bottom of this post for the recipe!).

Fill mini dessert cups by adding a layer of the filling to the bottom of each cup, then dip the lady finger cookies into the espresso and add a layer on top of the pumpkin filling in each cup.

To keep my cookies soft I place a slice of bread in the bottom of the container they are in.

Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven.

To keep your cookies soft, place a slice of bread in the bottom of the container they are in.

Lay the cookies out on a foil lined sheet (make sure it's small enough to fit under the broiler if your broiler's in the bottom of the oven) and top with a square or two of chocolate followed by a marshmallow and broil for about a minute, making sure nothing catches on fire or burns too too much.

Whip up your cookie dough and spread it in the bottom of the pan.

Arrange about 3/4 of the cookie dough in the pie dish and press it evenly onto the bottom and up the sides, building a ridge over the lip of the dish.

Spread the remaining mixture evenly in the bottom of the cookie crust and sprinkle half of the toffee bits over the chocolate.

I tried another recipe in my cast iron pot and they had you put your dough on a piece of parchment paper and to put a cookie sheet under the pot so the bottom didn't burn.

Spread the «ice cream» over the bottom layer of cookie dough in the pan.

Place the baking sheet in the upper third of the oven and bake for 7 to 10 minutes, until the bottom edges of the cookies are just starting to brown.

Line the bottom of 18 cm / 7 in pan with parchment paper and firmly press cookies - butter mixture in there.

In the bottom of your trifle dish, lay enough vanilla wafers to make two layers of cookies on top of each other, about 30 - 40 cookies.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

Hi, Rochelle, Coating the chips in cornstarch keeps them from sinking to the bottom of the cookie when you bake them.

I made these first as muffins, then as cookies (and the second time, I omitted the water, there was plenty of liquid between the milk and applesauce) and they were still sticky in the middle, but the tops and bottoms were firm, and there was less gooey - ness in the middle because there was less middle!

Bake in the top 1/3 of the oven for 10 — 12 minutes or until the cookies are golden on top and bottom.

To which I would go on and on and on about that one time I accidentally bought natural, powdered food coloring in Paris and then found it — four years later — at the bottom of my cookie cutter drawer (yep, that exists).

Dip the bottom of a moistened glass in the sugar and press down on the cookies slightly, flattening them to about 2 inches in diameter, maybe a little less.

If you are afraid of the mix - ins sinking to the bottom, just mix in half of the gluten free cookie dough and brownies.

I always twist the Oreo gently so that all the cream filling sticks to one cookie so you get that layer of cream in the bottom of your cupcake.

I can also see a lot of uses for the cookie on the bottom and I might try making a bar cookie out of the recipe when I'm in a hurry.

Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake / drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper.

Working 1 cookie at a time, use two forks to submerge the cookie in chocolate, gently pressing it down to the bottom of the bowl.

Arrange half of crushed chocolate wafer cookies in bottom of pie plate.

Using the bottom of a glass dipped in sugar, lightly press each cookie flat.

In fact, the easiest way to assemble the sandwich cookies is to smear a bit of honey on the bottom of each cookie, shape the filling into a ball roughly the size of the cookies (yes, we're going all out, yes, this is an awesome recipe), and make the cookie sandwich.

She had too many good things in there to choose from to make and share (she's a master with easy weeknight dinners) but I've got a sweet tooth that's more of just the entire bottom half of my jaw so naturally I was drawn to cookies.

Place 1/2 the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate.

For the chocolate lover you may want to add 1/2 cup of mini chocolate chips to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted chocolate (as I have done for these Coconut Macaroons).

Flatten each cookie to 1 / 4 - inch thickness with bottom of drinking glass dipped in water.

Invert one cookie top - side down in the bottom of the pan.

The crust may be made from scratch but, once you have the ingredients on hand, it's nearly as easy to mix up as a cookie crust: just toss all the ingredients into the bowl of a stand mixer, and paddle until it comes together in moist clumps, then press into the sides and bottom of the pan.

Use only enough to make a 1/2 inch crust in the bottom and sides of a 9 - inch spring - form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Did this in an angel food pan lined with waxed paper, was glad the instructions said to place on top of cookie sheets because some batter seeped out the bottom, but it was fine in the end.