Sentences with phrase «edge of a spatula»

Use the flat edge of the spatula or a butter knife to create a raised edge around the perimeter of the pizza.

Transfer the nut mix to a plastic wrap lined baking sheet and smooth out into one large «crust» using the flat edge of a spatula.

Not exact matches

Use a spatula to spread the icing around the edge of the cake.

Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet.

Loosen edges of bars with spatula; refrigerate until caramel mixture becomes firm, about 1 hour.

Lift up the edge of the cheese with a thin spatula.

Pour your salted caramel sauce on top and use a spatula to smooth the top, pushing little bits of the caramel sauce over the edge to create those drizzles.

Run a knife or a small, flat spatula around the inside edges of each muffin cup, then carefully remove the frittatas.

Dip 1/2 of each cookie in the melted chocolate, or spread 1/2 of the top of each cookie with melted chocolate using a flat - edge knife or a small rubber spatula.

I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I'm not sure if its even necessary), and that's it.

Using a small spatula, spread the strawberry frosting along the bottom edge of the cake.

Using an offset spatula, transfer each cake in a cake holder, gently scraping excess glaze from the bottom edges of the cake.

Using a small knife or spatula, push the icing to the edge of the cookie.

-- 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...)

Slide a thin spatula around the edges of the doughnuts to help loosen them out.

Add a big scoop of the buttercream to the center, and use an offset spatula to spread it out evenly over the cake, to the edges.

Cook 3 minutes, or until the edges of the pancakes look dry; flip the pancakes over, pressing dow with your spatula to squish the berries a little.

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

Meanwhile, to get the mottled look that I've gone for, use a hot offset spatula to smooth and slightly melt the chilled frosting, then carefully pour the still - warm ganache over the edge of the chilled cake.

Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's okay if the dough cracks a little as you fold it); the filling will not be completely covered.

To get a smooth finish, dip your spatula in a glass of very hot water and quickly wipe it with a paper towel before running it around the edges of the cake.

Use a spatula to release the other side of the circle and fold it over the filling, crimping or rolling the edges to seal.

Put 1 cup (8.5 ounces) of frosting on the cake and spread it with a large offset spatula evenly over the cake, going just past the edge.

Cook for about 30 seconds until the edges start releasing when you pull them with the help of a spatula.

Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together.

Run the spatula around the edge of the pan, gently pulling the omelette in towards the centre in a few spots to let extra egg flow out to the side.

Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4» thick).

Loosen edges of flans with a knife or rubber spatula.

Spread dough to edges of pan and smooth top of buns gently with a dampened spatula.

Fold together well, and then quickly transfer into the prepared baking dish, using the spatula or another piece of parchment paper to smooth out the top and edges.

Take a hard spatula or knife and just kind of poke the corners down and around the the edges of the tomatoes.

Pour the ganache all over the top of the mousse, easing it into all the gaps and edges with your spatula if needed.

Remove from the heat and transfer to the prepared baking pan, using a spatula to evenly spread the polenta to the edges of the pan; the polenta should be about 1/2 in [12 mm] thick.

Using a wooden spatula, stir along the bottom of the pan a few times until the eggs thicken, tilting the pan occasionally and lifting the edge of the eggs to allow uncooked egg to flow under the cooked portion.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

Be very careful with this part: Wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip.

Pour the melted chocolate on top then use the back of a spoon or a spatula to carefully spread it out the edges.

Using your rubber spatula, very gently lift the edges of the omelet, doing this all around the circumference of the pan.

Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter.

Then after baking, I move a metal spatula around the edges of the crust while it's still hot.

Pour glaze onto center of tart and use a small spatula to push glaze to edges.

Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35 - 40 minutes, until just beginning to brown around the edges.

Cook for 2 - 3 minutes until the bottom begins to set, using a spatula to lift the edges so that the uncooked mixture can flow to the bottom of the pan.

Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.

Cook 30 seconds, loosening the inside edges of the eggs with a spatula.

After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan.

Gently lift the edge of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan.

Run a rubber spatula around the edges of each cup and remove from the muffin pan.