Sentences with phrase «cooking and baking so»

This is why I'm here - I want you relax and enjoy cooking and baking so you can enjoy creating meals for your friends and family.

This is why I'm here - I want you relax and enjoy cooking and baking so you can enjoy creating meals for your friends and family.

My passion is cooking and baking so, if you're a foodie, I'm your gal.

My oldest just loves being included in the cooking and baking so I always try to involve her as much as possible, who knows, maybe she will start cooking for me soon This healthy muffin recipe is also the perfect addition to any lunch.

I personally just use it in everyday cooking and baking so that my kids get it in their everyday diet.

What about teaching people skills to cook and bake so they have a profession or can feed themselves well?

I love to cook and bake so I ordered her cookbook.

I cook and bake so much more now that our pantry is set up.

Not exact matches

Chef Bobby Flay was so passionate about food and cooking that he asked for an Easy - Bake Oven for Christmas at age 8.

Cooking Christmas dinner can be quite stressful as there are always so many different things to prep, chop, bake and stop form burning!

Thank you so much for inspiring me to bake and cook in such an innovative and exciting way.

My name is Carla and I am from Germany:) My favorite thing to cook & eat is Canneloni with a Ratatouille filling, on Tomatosauce, baked with Fetacheese and Basil:) Would be so happy to win your book!

I'm so sorry to hear that, sadly the issue is that baking it as a loaf tin just makes it too thick and the mix was designed to cook as a cake so it just wouldn't cook if it was that thick!

Hey Ella, I baked these amazing muffins over the weekend and I'm surprised there are still any left, they're so nice I wanted to eat them all in one I read the comments beforehand and to fix the «burnt top / raw inside» issue I squeezed all of the moisture out of the zucchini before adding it to the mix and I also cooked it at gas mark 4 (180C) for the same amount of time listed in your recipe.

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

I feel as though I am retraining myself in my own industry to cook and bake in all new ways that I never knew could be so fun and so challenging (in a good way, which I love!).

I would try baking it in a larger loaf tin so there is more room for the mixture to spread out and cook evenly.

Do you think this could be baked in a small muffin pan and if so do you think the cook time would be different?

Thank you so much for the information, my husband has just been diagnosed with gluten and egg allergies and I having to learn to cook / bake all over again.

There are so many possibilities in cooking and baking, and finding a new flour or cookie mix - in sparks my creative energy like nothing else.

Plus it comes in so many forms, making it incredibly versatile for cooking and baking with.

Also, I think one of the best ways to transition into fall is to use all those yummy fall veggies and fruits God has so awesomely created in His good pleasure and bake them / cook them into yummy goodies like this.

So, crack open a can of pistachios and get cooking, this addictive recipe for Baked Pistachio Honey Donuts is both delicious and nutritious.

I've always been a bit of a science nerd, so his scientific approach to cooking and baking really appeals to me.

Bake at 375 degrees F for 10 - 12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.

I'm new to baking, and I'm not so sure that that crust would cook completely.

There has been a lot of great cooking and some baking (with much more to come) so I promise a flurry of posts when I get the chance to sit down and create them!

I was able to make the cheese sauce and cook the beef and vegetables while the potatoes were in the oven, so this dinner took about an hour to make, start to finish, including baking time.

Bake at 350 degrees for 40 minutes (ovens vary greatly with cooking time, so just make sure the center doesn't feel too jiggly and it should be all set!).

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques — roasting, baking, or broiling — that intensify flavors, resulting in vegetable - forward cooking that has never tasted so good.»

What a terrific healthful addition to so many baked and cooked items!!!! Always 100 % + + + + +!!!

When thinking about all the cooking and baking you're inevitably going to do over the holidays, it might seem pretty daunting — so why not make it something to look forward to instead?

And regarding the Brandy, these are no bake so the alcohol does not cook off.

So that is my first excuse, and it's a good one, but the carpets were cleaned last Saturday, only hindering me from baking and cooking until Monday, when they were dry enough to load back up with furniture.

I still love to cook and bake, but I've already had one knee replacement (at 45 yrs old) and need another from all the standing, so I don't get to bake very often.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

And more so as I get older and have more time to cook / bake / eat / create / eAnd more so as I get older and have more time to cook / bake / eat / create / eand have more time to cook / bake / eat / create / etc.

I use leftover cooked greens for sort of a quick spanakopita — dock some puff pastry, add a layer of greens, sprinkle with some parmesan, top with another sheet of docked puff pastry, seal the edges and bake for about 20 minutes or so at 400F.

So the question remains: what type of fat or oil can you use (safely) for high temperature cooking, such as roasting, baking, sautéing, and stir - frying?

I've been reading and cooking and baking from your blog for what feels like ages and so many of my friends do too.

Make the quick flaky pastry ahead of time, so when you set out to make these galettes you will be done and dusted in 30 minutes — perfect for a rushed evening or a day filled with festive baking and cooking.

I have also learned SO MUCH about cooking and baking it's unbelievable.

I'm a bomber cook, but when it comes to baking, I'm so grateful people like you are willing to play around in the kitchen and make all the mistakes for me.

Other than being really grateful for friends that love to eat and cook similarly to me, and for those that go out of their way to accommodate my gluten and dairy - free needs by learning how to cook and / or bake in this way just so I can be included, I'm learning that being more assertive, giving, and willing to educate others, both about food intolerances and allergies, and about the mental health aspects that some of us bring to eating, are really important.

Though I did a lot of cooking and baking the last couple weeks, I didn't get around to posting much since the holidays are always so busy.

Shhhh... you start with a can of baked beans so that you get all the flavor that's already there and don't have to deal with the time and labor of cooking dry beans.

So, following the baking instructions, but do keep an eye on things and use the tips in the cooking notes to verify that the baking process is complete.

For the first two months neither of us had jobs and we were worried about running out of savings quickly, so I've been cooking and baking on a tight budget.

My goal: I consider cooking from scratch to be part of a larger and important generational craft so I'm hoping to open the window of heirloom baking by setting out carefully tested recipes from special vintage sources that are updated with straightforward instructions for the modern urban table.