Sentences with phrase «coconut on a baking sheet»

Place the nuts and coconut on a baking sheet in a thin layer.

Place the nuts and coconut on a baking sheet and toast in the oven until golden brown.

For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color.

Spread shredded coconut on a baking sheet covered in parchment paper.

If you wish to add toasted coconut just set your broiler to low and sprinkle about 1/8 -1 / 4 cup of shredded coconut on a baking sheet.

Spread shredded coconut on baking sheet that has been lined with parchment paper.

Not exact matches

Lay them on a baking sheet and drizzle melted coconut oil over them.

Just toss some plantain slices with melted coconut oil, layer them on a baking sheet, and put them in the oven.

Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well.

Meanwhile, pre-heat oven to 325 ° Spread coconut out evenly on a baking sheet.

Pour shredded coconut into a single layer on a baking sheet.

Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directiobaking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper DirectioBaking sheets Parchment paper Directions: 1.

I spread out the Brussels sprouts and cherries on a parchment lined baking sheet and drizzled the coconut oil mixture over them.

Spread coconut in a thin layer on a cookie sheet, and bake in preheated oven for 3 - 6 minutes - keep a close eye so it doesn't burn.

Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.

Place cigars on a parchment paper covered baking sheet and brush with melted ghee or coconut oil.

While the smoothie blends, place the shredded coconut on a parchment paper - lined baking sheet.

Place oats, coconut, sunflower seed kernels, and flaxseed on a baking sheet, spreading evenly in a single layer.

Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3 — 5 minutes.

Line a rimmed baking sheet with unbleached parchment paper, and place the coconut chips on it in an even layer.

I did one cookie sheet at a time as I am bit of a perfectionist when baking and I always place on the top rack in the oven.I added little more coconut oil so that I could form them.

To toast the coconut shavings, spread them out on a parchment paper - lined baking sheet.

If you don't have an iron skillet I recommend baking them on a baking sheet and then you would just rub it with coconut oil to prevent the meatballs from sticking!

Place steaks on a baking sheet, drizzle with 2 tablespoons of melted coconut oil (I melt mine in a small oven - safe container while the oven is preheating) and sprinkle with a pinch or two of salt.

I added also a bit of baking soda, used coconut sugar, coconut oil and my cookies did not spread on the baking sheet, they kept their shape.

With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sheet.

Spread oats, sunflower seeds, almonds, wheat germ, coconut, and flax seed on a baking sheet and toast in oven, stirring 3 to 4 times, until just barely browned (about 15 to 20 minutes)

- With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sheet.

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

I added some extra flour (subbed soft wheat pastry flour for the coconut, so I could get them by my family) but I had to scoop them out on the baking sheet.

Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet.

Gently scoop 1 tablespoon of the coconut mix and carefully drop on the prepared baking sheet.

Spread coconut flakes in an even layer on a parchment paper - lined baking sheet.

Spread coconut flakes on a baking sheet and bake at 350 °F (175 °C) until light golden brown, about 8 to 10 minutes, stirring frequently.

While the oven is preheating, spread the coconut shavings on the baking sheet and toast until golden, about 5 minutes.

Use a coffee scoop or spoon to make small mounds of the coconut mixture on your prepared baking sheet.

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchmentCoconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchmentcoconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

Place the coconut flakes on the baking sheet and bake in the oven for just 3 to 5 minutes or until golden, stirring and watching closely.

Place the scone dough on a parchment lined baking sheet and pop in the freezer for 10 minutes for the coconut oil to set once more, and the juicy berries to harden (making it easier and less messy to cut).

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet.

Place coconut on a small baking sheet, and bake 3 minutes or until lightly toasted, stirring once.

Rub coconut oil on a baking sheet and lay cut side of pumpkin face - down.

Add shredded coconut on the oatmeal baking sheet, 3 minutes before the baking time is up.

Slice butternut squash in half lengthwise and place face - down on a baking sheet greased with 1 tablespoon coconut oil.

He's not a fan of coconut, so I drop six cookies on the baking sheet and then add the coconut to the remaining batter in the bowl, mix and then drop the remaining six cookies on the sheet.

Spread coconut flakes on a baking sheet, and bake until lightly golden brown, about 8 minutes.

2) On a separate sheet tray, combine the quinoa, chia, flax, coconut, oatmeal and almonds and bake for 5 - 10 minutes until lightly browned.

Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.