Sentences with phrase «cool edge to it»

I went into the shoot with these platform loafers - I thought it would add some cool edge to my look!

The leather moto jacket brings a too - cool edge to any look.

A dressy bag with a chain helps you hold crudités and a cocktail - plus, it lends a cool edge to evening wear, says stylist Cher Coulter.

The wide - brimmed fedora and Elizabeth and James round sunnies (a huge trend for spring) give a Cali - cool edge to her Saylor lace tank and ripped jeans.

Super versatile and perfect for layering to add a cool edge to any outfit or a bit of extra coverage if you're not feeling so brave.

The burgundy biker jacket adds a cool edge to the delicate black dress.

They add a cool edge to any outfit and a stacked heel makes them comfy enough for walking to class.

Not exact matches

My brain screamed «no» as the edges started to submerge into the cool depths.

Cooling up your kitchen and laundry room this year are some cutting - edge appliances like the Hamilton Beach Blender, quiet enough to blend a morning smoothie while your partner snoozes; a convection oven that uses electromagnetic energy to keep perfect temperatures in separate baking compartments; and the KitchenAid Artisan Mini stand mixer — now 20 % smaller and 25 % lighter.

Their aim: To take account of seismic shifts in the handling of information wrought by the rise of the digital economy in the years since the prior regime was penned — all the way back in 1995 when Yahoo was the cutting edge of online cool and cookies were still just tasty biscuits.

I bake mine for about 12 minutes and right as the edges are starting to brown and the middles aren't quite done, I take them out and let them cool entirely on the cookie sheet.

Once the peppers have cooked for ten minutes and are starting to turn ever so slightly brown at the edges remove them from the oven, allow them to cool for a couple of minutes and then add them to the food processor with the hummus and blend until smooth.

Once the cheesecake cups have cooled to room temperature, spoon the raspberry sauce onto the center of each cup, leaving a little room around the edges.

Remove, let cool and use a knife to loosen the edges.

Rest baking sheets on cooling racks for five minutes, then transfer cookies and trimmed edges to cooling rack to finish cooling completely.

Cool for a few minutes and then slide a knife around the edges of each cup to loosen it and remove it from the tin.

I let them cool in the ramekins, slid a knife around the edges to loosen then, and then popped them out.

Cool for 5 minutes in the pan, then slide a butter knife around the edges and pop them out to enjoy warm.

Pour evenly over cooled, hole - ridden cake, making sure to get the edges and corners as well as the center.

Once cooled slightly but still warm, roll the edges of the doughsants in granulated sugar, then set aside to cool completely.

This loaf should be removed and allowed to cool with one edge propped up slightly to allow moisture to escape to avoid sogginess.

Cool the bread on a rack to keep the edges from getting soft.

Run a small, thin knife around the outer edges of the pan before inverting the cake onto a rack to cool completely.

Also, I turn oven off and leave cake in oven to cool for 1 - 2 hours before removing from oven) • Remove outer ring just before topping and serving • Top outer edge and center with 1/4 cup mini choco.

Run a small thin knife around the edges of the pans and invert the cakes onto cooling racks to cool completely.

Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it.

Once slightly golden around the edge it is time to take it out to cool.

Once I've allowed the cake to cool and then have turned it out of the pan and reverted it back onto a plate, I cleanly trip the edges about half an inch all the way around.

Let the cake cool in it's pan, then run a dull knife around the inside edge of the pan to loosen the cake.

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Spoon mixture into cooled pie shell and smooth mixture to edges of pie.

Remove from the oven and cool 15 minutes before lifting the edges of the parchment paper to remove the bars from the baking dish.

When done, run a butter knife around the edge to loosen it but cool it in the tin completely before removing it from the pan (use the same knife and slice along the tin to loosen).

I like to let them cool for a couple of minutes, then pop them out a bit to continue cooling by sliding a butter knife around the edges to help release.

Remove dutch oven from oven, and lift the dough out using the edges of the parchment paper and allow the bread to cool 30 minutes before slicing.

Cool in pan 5 mins, run a knife around the edge of cakes and turn out onto rack to cool completCool in pan 5 mins, run a knife around the edge of cakes and turn out onto rack to cool completcool completely.

Let the layers cool for a couple minutes before running a spatula around the edge of the pan to remove.

Five minutes after shutting off the oven, run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles.

Once done, remove from the oven and allow to cool in the pan about 20 minutes and then run a knife around the edge of the pan, place a cooling rack on top and carefully flip the whole thing over so the cake falls out onto the cooling rack.

Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely.

Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan.

Remove from the oven and let cool completely - 30 minutes to an hour before loosening the edges, gently shaking up and down to make sure the whole cake pulls away from the pan, then flipping over on to a serving plate.

So far a quick rinse after it has cooled and the dutch oven is pristine and it's easy to get the bread out, simply grab the edges of the parchment and voila!

Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl.

Run a knife around the edge of the pans and turn the cakes out onto to wire racks to cool completely.

Run a small, thin knife around the edges of the pan before inverting cake onto a rack to cool completely.

Bake torte until puffed around the edge and halfway to the center but the center is slightly soft, about 40 - 45 minutes (Do not over bake as the edges will crack while cooling).

Dollop the Oreo mixture onto the cooled brownies then carefully use your hands and a rubber spatula to create a smooth even layer covering the brownies all the way to the edges.

Place one cooled cake layer on a serving platter flat side down and top with approximately 1 cup icing, spreading in an even layer to the edge.