Not exact matches
Take the hot baking
sheet from the oven, dust it with
flour, and carefully transfer the risen dough to it by tipping it out
of the rising basket, upside down,
on to the
sheet (or place the
parchment paper on it).
Remove dough from the fridge and roll dough out
on a
floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles
on a
parchment paper lined cookie
sheet, place a heaping teaspoon
of apple filling
on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
--
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..
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..
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..
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..
on the
sheet pan (or just eat them immediately...)
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 Directions: 1.
Preheat oven to 180 ° C, lightly oil and
flour a 20 cm round (stainless steel) cake pan, or alternatively, lay down a
sheet of parchment paper on your cake pan.
On a lightly
floured surface, or in between two
sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan.
Regardless
of how many strands you are braiding,
flour a
sheet or unbleached
parchment paper and place 10 - inch - long stands
of dough length-wise
on the
paper.
After 12 hours or the next morning, scatter some all - purpose
flour on your counter and spray a
sheet of parchment paper with cooking spray.
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball
on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough
on a
sheet of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
On the kitchen counter sits a shiny
sheet of parchment paper dusted heavily with sorghum
flour.
Roll out
on a lightly
floured sheet of parchment paper, shifting often
on sheet and dusting with more
flour as needed to keep from sticking, until about 1/8» thick.
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
parchment paper.
On a floured surface, roll out one of the pie crusts to about 12 inches in diameter and place on a piece of parchment paper on a baking shee
On a
floured surface, roll out one
of the pie crusts to about 12 inches in diameter and place
on a piece of parchment paper on a baking shee
on a piece
of parchment paper on a baking shee
on a baking
sheet.
Place the dough
on a
sheet of parchment or wax
paper and roll into a 12 - to 13 - inch circle, dusting the top with a little
flour, as needed.
Sift together the
flour, baking powder and salt
on a
sheet of parchment paper or wax
paper and set aside.
In a food processor, blend up the oats to make oat
flour Mix the oat
flour with the rest
of the ingredients until they are well mixed together Form the batter into balls and place
on a cookie
sheet lined with
parchment paper Feel free to coat them with cocoa or drizzle them with chocolate also!
If you don't have a pizza stone, line a baking
sheet with
parchment paper and sprinkle a thin layer
of almond
flour on the
parchment.